Chocolate Santander is, once more, the protagonist for the most select recipes from the world's greatest culinary connoisseurs. 

Recently, Compañía Nacional de Chocolates brought to Colombia two renowned world-class chefs, Rikke Gryberg, pastry chef and chocolatier from Denmark and Carlos Salazar, a Colombian, who is currently head of the Pastry Casino MGM Grand Hotel in Las Vegas, Nevada. 

The purpose of their visit to Medellin, apart from visiting the Company's plant located in Rionegro, and the experimental farm in Támesis, was to attend a meeting where they met with some of the restaurants, catering companies, and pastry chefs in the city, in order to prepare and share the most delicious recipes. 

It is important to note that one of the recipes with which Rikke Gryberg participated was a truffle awarded this year by the Chocolate Society with the award for the best chocolate filling in Denmark, made with Chocolate Santander, and Carlos Salazar with his "Magdalena Cake" in 2008, also awarded the Gold Medal for Best Chocolate Creation in the Coupe du Monde in France. 

In the frame of this visit, Grupo Nacional de Chocolates Chairman, Carlos Enrique Piedrahita, the President of the Compañía Nacional de Chocolates, Sol Beatriz Arango, along with the areas of Research and Development, Marketing and International Sales, paid a special tribute to Rikke Gryberg for the award obtained from the Society for his wonderful chocolate truffle “Green Tea made with Passion”. Likewise, the Company received a copy from Gryberg alluding to the prize awarded. 

CHEF´S INFORMATION 

Rikke Gryberg: born in Copenhagen, Denmark, specialist in chocolates, desserts and cakes, has earned major awards worldwide in culinary arts. Currently has his own company Byens Bedste Kagera (The Best Cakes in Town) best known for offering the best patisserie specialties. 

Carlos Salazar, born in Colombia and currently living in Las Vegas, Nevada, is the Pastry Chef for the MGM Grand Hotel Casino, and responsible for overseeing 18 restaurants and banquets for up to 7000 guests. His participation in events and competitions have earned him top medals for his achievements and creations in the categories of chocolate, ice and sugar.