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Steve Klc
Pastry Chef, pastryarts.com
"El Rey zhave lots of character and complexity — as a brand, El Rey is more adventurous, intense and full-bodied - than others on the market... I'm glad there is a distinctive, high-quality and affordable alternative to the glut of generically-bland, over-conched and over-priced chocolates on the market."
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Maricel Presilla
Ph.D. Culinary Historian
Author of The Foods of Latin America Weehawken, NJ
"Bucare Dark Chocolate - 58.5% is extraordinary — a smooth, bittersweet chocolate bursting with the aroma and flavor of the tropics. It's Just perfect for this creamy and sensual bread pudding!"
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Emily Luchetti
Author and Executive Pastry Chef of Farallon
San Francisco, CA
" El Rey White Chocolate is fantastic — I love its perfumy aroma and its rich, smooth flavor. It's perfect with raspberries."
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Darcy Tizio
Executive Pastry Chef of Farallon
San Francisco, CA
" El Rey Milk Chocolate is smooth in texture and has wonderful caramel and earthy flavors; after my first taste of El Rey Milk Chocolate, I was hooked for life."
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Tim Grable
Pastry Chef
Kuleto's Italina Restaurant
San Francisco, CA
" El Rey White Chocolate is simply the best tasting white chocolate I have ever worked with. The rich, full flavor of the Venezuelan Cacao makes it irreplaceable in my chocolate desserts."
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Andrew MacLauchlan
Pastry Chef, Coyete Cafe
Santa Fe, NM
"El Rey Gran Saman Dark Chocolate 70% is a deep, intensley flavored chocolate that makes the dramatic difference in my desserts."
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Francois Payard
Pastry Chef, Payard's Patisserie
New York, NY
" The exceptional flavor of El Rey chocolates makes them my first choice for use in my recipes."
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Elizabeth Falkner
Pastry Chef
Citizen Cake
San Francisco, CA
"The flavor of El Rey Apamate Dark Chocolate 73.5% seems earthy and toasty with a hint of spice."
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Dan Budd
Lecturing Pastry Chef
The Culinary Institue of America
Hyde Park, NY
"I knew from my first bite that this was going to be a life long relationship."
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