This year, our chef and Chocolate Academy professor in Barcelona Albert Daví has gone on safari to get inspired and find new animals for its ZOOcolate Easter cake collection. In this new edition, Albert goes a step further with more evolved and detailed figures. What a treat of a collection!

Jordi Ortiz, from l’obrador Sant Tomàs and member of the Taula Dolça collective, has won the 3rd edition of the La Millor Mona de Pasqua competition, sponsored by Chocovic, in the Chocolate Easter Cake category.

Watching a chocolate artisan like Sergi Vela at work is always a show, and even more so in the middle of the Easter campaign. Our ambassador has opened the doors of his workshop in Barcelona to show us how to make a flat style Easter cake step by step.

Retamos a Adirán Ramírez, el @elchefconbotas, a crear una elaboración con la nueva Crema Blanca de Avellanas Chocovic, y el resultado no ha podido ser más sorprendente. Aquí tienes la receta.

Sergi Vela’s Christmas 2023 Collection is pure inspiration. Our ambassador wanted to go beyond nougat, panettones and other typical Christmas sweets, creating a collection of colorful entremets that combine traditional Christmas flavours with more modern.

Twelve years after winning the Lluís Santapau Trophy, our ambassador has once again been crowned in one of the most important competitions for all master chocolatiers with a repertoire of pieces inspired by cycling.

Vallflorida Xocolaters becomes the first bakery to win in both categories in the same edition, so congratulations twice over, Lluís!

Croissants, cookies, waffles, pinwheel pastries... Get ready to add a unique flavor to all your pastries with the new Chocovic White Hazelnut Filling.

Sustainability is at the heart of Chocovic and represents one of our strategic pillars. Faithful to the #TwoWaySmiles commitment, we work to produce increasingly clean and sustainable chocolate in our factory in Gurb (Vic, Barcelona).

Our chef Albert Daví travelled to Japan to offer a masterclass at the Chocolate Academy in Tokyo and to visit some of the best pastry shops in the city. The five days were full of discoveries, learnings and lots of inspiration.

¡Ya está aquí la Pascua! Un año más, y como ya es tradición, en Chocovic queremos reconocer tu talento chocolatero con el concurso #PascuaChocovic2023.

El zoo de chocolate de Albert Daví vuelve a abrir sus puertas con nuevos habitantes. Posiblemente, su colección de monas de Pascua más bestial. ¡No te la pierdas!

The LAPACA pastry shops, owned by Raúl Bernal, Le Llamber Manin Sucre and Exalta Chocolates take the podium of the DPAS 2023 Award for the Best Artisan Chocolate in Spain. Congratulations to all three!

Do you want to get a perfect ganache? Our chef and technical advisor Albert Daví teaches us how to make a delicious whipped ganache step by step, ideal for fillings and decorations, with the help of the new 57% Lennix couverture.

We are approaching Easter, one of the most productive and creative times of the year for pastry chefs. Our Chocovic ambassadors Raúl Bernal and Lluís Costa present their new collections for this year.

Another year for the books, at Chocovic we want to recognize and reward the talent of pastry chefs and chocolatiers. Participate in our contest on Instagram.

Arab? French? The origin of the Palmier is uncertain, but it is impossible to separate it from the invention of puff pastry. Would you like to know it's history?

Did you know that muffins became popular in Victorian England to such an extent that the government banned vendors - known as "The Muffin man"- from advertising themselves ringing a bell because of the noise they made? Know the complete story.