She is an international expert in “bean to bar” chocolate and speciality cacao.  She travels around the world to train and coach people into the development of high-quality chocolate and /or speciality cacao, and their related business models.

She has trained our sensorial lab team to the methodology of quality analysis developed by the FCCI (Fine Cacao and Chocolate Institute) and develops complete quality analysis reports for some lots of cacao of Intercacao.