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News

Welcome Back to Chocovic

16 Sep 2026

A new chapter for Chocovic. A new digital experience built around chocolate, craft and the people behind it.
How to Prepare a Perfect Whipped Ganache with Aracas

Learn how to prepare a smooth and stable whipped ganache with Chocovic Aracas. Step-by-step recipe, expert tips and professional applications.
Chocovic

Couvertures and fillings crafted for chefs, bringing quality, creativity, and connection to every creation. Chocolate at Heart.
ZOOcolate 2024: Albert Daví nos lleva de Safari

Nuestro chef y profesor de Chocolate Academy Barcelona se ha inspirado en los animales de la fauna africana para crear la nueva edición de su colección de figuras de chocolate ZOOcolate. Una edición que va un paso más allá con figuras más complejas y espectaculares. ¡Una animalada de colección!
Inspiration: five new ideas for individual desserts by Sergi Vela

Textured chocolate, exotic bars, tiramisu cups, Carrot Cake flowers... If you need inspiration for your desserts, don't miss this selection of ideas. Five irresistible proposals by Sergi Vela to surprise your customers.
Jordi Ortiz wins La Millor Mona de Pasqua 2024

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.
Let’s get to work: flat style Easter "mona"

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.
The most creative and colorful Christmas by Sergi Vela

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.
Raúl Bernal, Best Artisan Chocolate Maker Master in Spain

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.
Classic and chocolate: Lluís Costa makes history in the competition Best Artisan Panettone in Spain 2023

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

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

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.
Raúl Bernal wins the contest for Best Artisan Bombon of Spain

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!
Celebrate World Chocolate Cake Day

Did you know that January 27 is World Chocolate Cake Day? To celebrate, we've asked our ambassador Lluís Costa for the recipe of his delicious Maragda 70% chocolate cake. Want to try it?
Traditions: King's Cake

Christmas is a time full of traditions: the nativity scene, the nougat, the Christmas carols... and the Roscón de Reyes? Do you know when this typical Three Kings Day tradition arose? Did you know that its history dates back to the Roman festivals in honor of Saturn, the god of agriculture? Its origin will surprise you!
150 years of chocolate love

In 1872, a love story for chocolate was written in Vic (Barcelona), which today, 150 years later, is still alive thanks to the talent and passion of many people.
Seiji Tada, Chef Étonné Pastisserie

From Ashiya (Japan), Seiji Tada opens up the doors of his bakery to reveal some of the secrets of Japanese patisserie and tell us some curious facts, including how he came up with the idea of his cake dedicated to the Barcelona Ramblas.
Yesim Erol: Pasión por el chocolate

Yesim Erol, directora de Chocolate Academy Istanbul, nos recibe en Turquía para hablar de sus inicios en el mundo de la pastelería, su trayectoria como pastry chef y su pasión por el chocolate.

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