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Liliana Chan

About the Chef

Growing up in Venezuela, I was blessed with the purest Criollo cacao beans, making the rarest chocolates in the world! After leaving the investment banking world I got the Patisserie Diplome at Le Cordon Bleu Paris with the hopes of mastering the art of chocolate making and bringing it to Hong Kong. A purist at heart, we only use natural ingredients for our infused series, staying away from any flavorings or additives that you find even at the high end boutiques. With all single origin cacao from different regions of South and Central America, we make the chocolates that will bring an unforgettable symphony of flavors and aromas to your palate. You can also check out our website: www.cacaonotes.com

Signature Dish

Sichuan Pepper chocolate, Rose chocolate, Pure Venezuela Barlovento truffles

Concept

Canape

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