It has been the pioneer and the only chocolate maker making its own exclusive and prestigious brand of chocolates from the cocoa in the Dominican Republic. He received his Diploma in the Arts of Pastry at the University of Johnson & Wales University of Providence, Rhode Island, United States, completing his Bachelor of Food and Beverage Administration.
Chef Diana Munné, continuing the family tradition, in 1993 created Xocolat C. by A. and made the first handmade chocolates using the best organic cacao Hispaniola grown in the Dominican Republic.
When combining chocolate with the finest ingredients, it makes an exquisite variety of chocolates. Since 1993 -1999 Xocolat has specialized in presenting and decorating its products to meet the demanding needs of its customers. In the year 2000, it began to enter the corporate market with personalized products for the hotel and company market.
Already for 2005 Xocolat incorporates the pastry line using chocolate as its main ingredient. Her passion and creativity keeps her searching for perfection and investigating the roots of the Dominican cocoa.
International platform that seeks to gather all stakeholders within the framework of Dominican gastronomy in order to enhance and promote together our culinary culture, emphasizing the fresh products produced in our country and contributing to raise the nutritional quality of the diet of the Dominican Republic.