Guayaba y Chocolate was born in 2016 as a partnership between Alejandra Bigai, a Venezuelan-American chocolate maker consistently ranked amongst the top US small gourmetchocolatiers, and her social anthropologist cousin María Waleska Vivas.
Eager to share the wonders of Venezuelan Chocolate, they chose Little Havana –a sanctuary of sorts for Miami newcomers- to create a space where the best European chocolate technique meets single origin cacao beans, and Latin American flavours and culinary traditions.
Guayaba y Chocolate’sartisan confections are handcrafted everyday in small batches with chocolate made out of the finest Venezuelan cacao. We currently stock bonbons made by Alejandra at her Romanicos workshop and, since November 2017, we have also partnered with Mariana Cidad, from Picacho, to tell with chocolate the story of the rich, unique flavours of South Florida.
Along the way, other local food artisans have joined the endeavor: we proudly carry fantastic tropical jams from Gables Delight (hyperlink), gluten free Almotti (hyperlink) macaroons,and Frice Cream (hyperlink) awesome ice creams.
As Maria Waleska’s love affair with chocolate developed, Venezuelan single origin chocolate and a selection of Venezuelan bean to bars have gained center stage at Guayaba y Chocolate. We currently carry Franceschi Chocolate’s (http://www.franceschichocolate.com/) Fine and Platinum tree to bar lines, Cacao González (hyperlink) artisan bars made in Orlando with the finest Criollo beans and a tasting box featuring a selection of Carenero Superior chocolate made in Venezuela by none other than El Rey (hyperlink) … and we are working hard to surprise you soon with other selected gems from the blossoming Venezuelan Bean to Bar Movement!