I began my career in public relations and event planning within the music and beauty industries, organizing house music events and working as a hairstyle model. With a degree in management and marketing, I later transitioned into the craft chocolate industry, where I’ve spent more than a decade collaborating with chocolate makers, retailers, and distributors worldwide. But my relationship with food and fermentation runs deeper than my professional path.

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I come from a family of farmers and artisans. My father cultivated spicy peppers, broccoli, fava beans, arugula, basil, tomatoes, kiwi, lemons and raised animals like rabbits, chickens, and geese. At home, we produced everything ourselves: fresh and cured sausages, pancetta, tomato sauces and preserves, and most importantly, red wine. On my mother’s side, they worked with tobacco and sheep’s cheese.

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I grew up immersed in these traditions, learning what it truly means to work the land, follow the seasons, and craft something by hand. This gave me a rooted understanding of harvest cycles, crop health, irrigation, and the signs of plant disease. Knowledge that today deeply informs how I understand cacao and chocolate.

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Fermentation is part of my upbringing, not a trend I discovered online. I'm not a city-based reviewer chasing seasonal hype. I recognize quality at its source.

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My approach to reviews goes beyond basic flavor descriptors. Generic terms like “red fruits” or “floral” fail to capture the complexity of real chocolate. I train my palate rigorously by tasting diverse foods, fruits, and herbs from around the world, ensuring precise flavor identification. Chocolate makers don’t need paid reviewers to state the obvious: they need extremely accurate insight.

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This platform was born from frustration: too much repetition, too little insight. Specialty chocolate is often compared to wine or coffee, but the level of accessible education doesn’t come close. Years of experience mean little if they don’t translate into knowledge worth sharing. Educational gaps, recycled narratives, and surface-level engagement have dominated the scene, while the complexity of fine flavor cacao continues to be underestimated and misunderstood.

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This platform exists to offer something different: not imitation, but critical thinking; not content for content’s sake, but informed analysis. Social media may offer reach, but rarely depth. Reels entertain, then vanish. Here, the pace is intentional. This is a space for those who want to learn, reflect, and grow without the noise.

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I live chocolate in the present, with a future-facing vision without clinging to regressive storytelling.

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The Chocolate Ambassador was born with a clear purpose: to finally build a real chocolate culture. This is only the beginning. 

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