At Danielle Pacheco Chocolatier, all our bonbons are made completely by hand in our Barcelona workshop.
Philosophy and values
We believe that a good chocolate is defined by its raw materials, and we are constantly searching for the best ingredients to continue improving our recipes.
We start by seeking out single-origin chocolates with unique flavor profiles. We work exclusively with small companies like Xoco Gourmet that follow the tree-to-bar ethos, using special cacao varieties and selecting the best beans to preserve and highlight the natural flavours of the plant. These companies run their own plantations in order to ensure a responsible, transparent, sustainable, and ethical supply chain, paying well above the Fair Trade price and offering decent living conditions for the farmers.
We favour natural colours and fresh ingredients from local producers for our bonbons. We strive to honour the rich gastronomic culture of the Mediterranean, with recipes that pay homage to traditional dishes such as rice pudding or bread with olive oil and chocolate. Key ingredients like Marcona almonds and Reus D.O. hazelnuts are proudly sourced from the Iberian Peninsula, and the manufacturing process is carried out in small batches so that the chocolates are always at their best.
Our boxes and tins are plastic-free and our bags are biodegradable. We offer a discount for customers who elect to reuse their Danielle Pacheco Chocolatier box instead of buying a new one. Every little step counts for the environment!
We support Project Seahorse, an organization that works to protect oceans worldwide.
A little about me
In kindergarten, my teacher asked us what was our favourite food. Most of my classmates said, "pizza!", "hamburgers!", "ice cream!" I said, very specifically: Belgian dark chocolate.
For me, chocolate has always been more than an obsession, and I've spent decades dreaming of opening my own chocolate shop.
I've been fortunate to work in a variety of restaurants, pastry shops, and luxury hotels with talented pastry chefs, which only spurred on my passion. More recently, I've had the opportunity to study the art of chocolate under the guidance of Miquel Guarro and David Kohler at the prestigious Hofmann school in Barcelona, as well as follow courses by international chocolatiers including Lana Orlova Bauer, Ana Gallego, James Parsons and Steben Gaviño. With the help of my partner Carlos, I'm proud and excited to finally have my own shop in Barcelona which offers bonbons and seasonal products made with the highest-quality ingredients.
Thank you for putting your confidence in Danielle Pacheco Chocolatier! I'm excited to embark on this journey together.