“Chocolate is not just an art; it is a passion that is shared and constantly reinvented with each creation.”
Roberto Morlet is a Chocolate Academy Technical Advisor at the Chocolate Academy Center, Mexico. Since 2009, he has dedicated his career to chocolaterie, not only as a lead chef but also as an innovator in creating new flavors and techniques for various chocolate boutiques, restaurants, and culinary arts schools.
With over a decade of experience, he has trained hundreds of future chefs, sharing his knowledge and passion for this craft. His work combines tradition and creativity, constantly exploring new ways to take chocolatery to the next level.
