CHLOE DOUTRE ROUSSEL
Specialist in cacao & chocolate

Chloé Doutre-Roussel is an author, consultant, educator, and internationally recognised expert with more than 35 years of experience in fine cacao and chocolate. A former buyer at Fortnum and Mason, shop manager at Ladurée, author of The Chocolate Connoisseur, and creator of Chloe Chocolat in Paris, she has also worked with El Ceibo, a cooperative of cocoa farmers in Bolivia, to launch a vertically integrated tree to bar to bonbon brand.  She travels around the world giving conferences, workshops and consultancies around specialility/fine cacao and chocolate.

Chloé speaks French, Spanish and English. She is is known for her "thinker" and pragmatic approach.

Discover more about her clients and projects.

Check the list of conferences worldwide.

Chloé collaborates with Maria Fernanda Di Giacobbe in various consultancies and classes. Discover more about  Maria 

Honorary titles & Awards

Chloe is a regular juror at the Academy of Chocolate Awards (AOC) , at the Northwest Chocolate Festival. and  Festival do Cacau e Chocolate ( Brazil).  She is member of honor of the AOC, founding member of the Academia del Chocolate of Ecuador, member of the Advisory Board of the Fine Chocolate Industry Association (FCIA), member of the Tasting Panel of HCP ( Heirloom Cacao Preservation), ex co-chair of the Chocolate Committee for the Good Food Awards.

She was  awarded Life Time Achievement at the North West Chocolate Festival in 2015.

TEACHER

16

  • University San Francisco- Quito – Ecuador (“chocolate expert post graduate program”)

  • Escola di chocolateria Castelli- Canela- Brazil

  • Universidad Simon Bolivar- Caracas- Venezuela (cacao and chocolate post graduate program)

  • ZDS Solingen- Germany (chocolate technology post graduate program)

  • Association Connaisseur du chocolat du Japon – Tokyo - Japan (courses for profesionnals)

  • Visionary Arts Culinary School ( Tokyo and Fukuoka- Japan)

  • Foundation Cacao de Origen – Venezuela 

  • ICE (Institute of Culinary Education- New York USA)

  • Ecole Chocolat- Online

  • FCCI - Fine Cacao and Chocolate Institute - with Carla Martin (Professor Havard University):

    • Bogota- Colombia

    • Quito- Ecuador

    • Tokyo - Japan

    • Seattle - USA

    • Tabasco & Chiapas - Mexico

    • Paris - France

CONFERENCES & WORKSHOPS worldwide

Chloé was the first person in the world to set up formal chocolate tasting classes. "She is the first chocolate "thinker" - someone who approached chocolate appreciation and tasting mindfully long before any others. "She is the first chocolate "thinker" - someone who approached chocolate appreciation and tasting mindfully long before any others"Pam WIlliams- Founder and leading instructor Ecole Chocolat.

She has been giving conferences and workshops worldwide since 1999. The most recent ones are:

  • North West chocolate festival – Seattle – USA ( every year from 2011 to 2018)

  • Salon du chocolat Paris  (every year since 1999) and Tokyo (2007)

  • Chocolate Festival Ilheus- Para- Sao Paolo – Brazil (every year since 2011) 

  • Salon del chocolate – Quito- Ecuador (2011, 2012, 2015)

  • Festival del chocolate- Arauquita- Colombia - 2017

  • Foro inovacion y emprendimiento - Quito- Ecuador - 2018

  • Salon del chocolate- Bogota - Colombia - 2018

  • Craft chocolate Market- Tokyo - 2018

  • Festival del chocolate- Caracas - 2019

  • Craft chocolate experience- San Francisco - 2020

  • Torino choco fest – Torino – Italy (2011)

  • Cioccolato – Perugia – Italy (2012)

  • Academy of chocolate annual meeting – London – UK (2007, 2011, 2012)

  • Salon del chocolate – Tradex- Mexico city- Mexico (2013)

  • Salon del chocolate y Cacao – Tabasco- Mexico (2010, 2011, 2012)

  • Choco fest- Sweeden- (2006)

  • Salon  del chocolate- Madrid – Spain  (2009)

  • Festival do chocolate- Cascais – Portugal (2009, 2010)

  • Fine chocolate industry association annual meeting – San Francisco  (2011 and 2016)

  • Sauce Forum - Estonia- 2016

 
MARIA FERNANDA DI GIACOBBE

Chloé collaborates with Maria Fernanda Di Giacobbe in various consultancies and classes.

 

Chef, chocolatier and Venezuelan cacao ambassador Maria Fernanda Di Giacobbe is the founder of famed restaurant “La Paninoteka” and 8 other restaurants that combine food, art, fashion, music and theater in Caracas, Venezuela. She is the creator of the Venezuelan bonbon chocolate brand “KAKAO” and the bean to bar brand “Cacao de Origen”.

In 2015, Maria Fernanda received the Premio Gran Tenedor de Oro, the most important award given by the Venezuelan Academy of Gastronomy, in recognition of her work promoting quality cacao and support for its sustainability.

HONORARY TITTLES

In 2016, Maria Fernanda was awarded the Basque Culinary World Prize (nicknamed the Nobel Prize of Gastronomy) by the world renowned academic institution, The Basque Culinary Center. This award honors leaders amongst us creating major social changes through gastronomy.

In 2017, Maria Fernanda was given the Lifetime Achievement Award by the Northwest Chocolate Festival in Seattle. In 2019, she was awarded  the Outstanding Contribution by a Fine Chocolate Maker/Manufacturer by the FCIA ( Fine Chocolate Industry Association).

 
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