Several years ago, I worked in the area of banking and finance. A career that I chose in order to develop myself professionally. In 2014 I undertook a change in my life, when I decided to take a trip to my native country, Venezuela. There I visited several cocoa plantations, to experience the process involved in transforming cocoa beans into chocolate.
Seeing, feeling and hearing all the majesty of the plantations, when walking through wet paths surrounded by cocoa trees with their incredible fruits. All the smell that was perceived with the mixture of different plants, the sound of different animals presents in those plantations, the ancestral trees that sheltered the shade of those cacao plantations.
The strange way that cocoa fruits grow opened the door to my passion for the wonderful and magical world of cocoa and chocolate. This changed my life and I turned my passion into my new profession as a Chocolate Master.
Ada Romero was trained in Spain and the United States
This magical world of chocolate prompted me to further enrich my knowledge on the subject, which led me to study in different countries. I started in Venezuela, experiencing very closely the whole process of the delicacy of the Gods (cocoa). Then I continued by further perfecting my techniques at the Chocolate Academy in Spain, Lake Michigan College in the United States and The Netherlands, the country where I currently reside. Every day I found my essence and identity through the passion of exotic flavours and the sublime aesthetic of simplicity. That I wanted to reflect in my chocolates in order to offer avant-garde products of excellent quality.
In 2015, I made my project come true. And started Hada’s Chocolates with the purpose of sharing my passion, promoting Venezuelan cocoa and chocolate through my creations.
Hada’s Chocolates transforms its approach to chocolate
In 2018, I noted an internal revolution, I felt that it was not complete. My intuition told me that something was missing; I could not play my professional role even when it seemed that everything was perfect. I started to feel very restless, until one day I discovered that I had to give my chocolates a twist, that it took more than a raw material of excellent quality. Something that identified me more with my lifestyle, something in which I found greater joy and balance. That was when I understood that I had to go into another direction. I was not sure exactly in which direction, but I decided that I just had to go..
That leap that I started in my professional life has led me on a wonderful path of personal and spiritual expansion; which are today the fundamental pillars to create chocolates conscientesWhich not only allow people to feed their body, but also their heart. With a food loaded with intention, love energy, well-being and health.
Now all what I learned are at the service of each of my clients, where through my chocolates I offer them not only nutrition, but also fill them with knowledge, with each of the lines that I am creating to generate a change from the inside out.