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Chocolatière à frente da Dengo

Luciana Lobo is the chocolatière at the head of Dengo. This Brazilian chocolate brand worked with small and medium-sized cocoa producers in southern Bahia. As a result, it was voted the best chocolate by Veja Comer & Beber magazine 2018 and 2019—also awarded by Caderno Paladar as the best-stuffed egg in 2019.

In 2016, Luciana was invited to the beginning of the project at Dengo, with the challenge of creating pure chocolates from Brazilian cocoa in various cocoa contents and the brand’s entire chocolate line. His creations bring irresistible mixtures of Brazilian ingredients in his chocolates, exploring the versatility of cocoa in his recipes.  Graduated in administration with a post in marketing at U.C. Berkley (US), chef Luciana Lobo took a turn in her life in 2000, when she decided to specialize in confectionery and chocolate shop at Sydney’s Le Cordon Bleu. In 2002, Luciana set up her business in Brazil, where she made sweets, cakes, and chocolates for parties, buffets, and restaurants in São Paulo. He taught, did some consulting, and entered the Cau Chocolates product line in 2005, when he began further research on chocolates and tested, adapted, and developed chocolate recipes.  From 2007 to 2015, Luciana was the chocolatière chef of Cau Chocolates in Jardins, São Paulo, where she received some awards for best chocolate and easter eggs.  He traveled to France in search of technological trends and training participated in lectures and fairs related to cocoa and chocolate. He wrote on clique’s website, in the column only chocolates.  In 2015 she started a new phase as a chocolate expert, critic, and consultant. He had a blog where he wrote about chocolates and wrote articles on specialized sites such as Clique and Cocoa Market. He devoted himself to studying cocoa, and the national chocolate market participated in courses and lectures related to the bean-to-bar production process. Furthermore, he did consultancy in a chocolate shop and confectionery, participated in events, promoted tastings and lectures on quality chocolate. And finally, in 2016, he joined the Dengo project.  Dengo’s first store was opened in 2017, and today the brand has 31 of its own stores in Brazil, impacts the lives of more than 200 cocoa-producing families, and has more than 400 employees. Luciana assumed the Head of Products at Dengo, responsible for the creations and development of products and the areas of Research and Development, Product Marketing, and Quality.