Chef & RecIpe

Sandra Manuela Quiroga

Sandra Solis Quiroga

Solis Quiroga is a 45 years old confectioner from Portugal Sandra with more than 8 years experience, currently living and working in Oporto, Portugal.

After working in some pastry shops, Sandra decides to go to Belgium to the one of the best chocolate Academies of the World “ Callebaut Academy”, where she completed successfully numerous courses in confectionery under the guidance of famous chefs like Leornardo di Carlo” Known by The Alchemist “ experienced chef from Italy and Joseph Maria Ribé , from Barcelona, spain.

After returning home she started to work as a trainer in a Professional school food, as the same time she started to develope some esquesite and delicious chocolate recipes.

In 2019 she won the first prize 2 Stars with the “crunchy Lemon and honey bonbon” in the chocolate category at the concourse Great Taste.

She is allways searching for new design ideas and flavours.

She travel arround the world teaching and training those who wants to enter in the chocolate world.

Chef's Specials


Suleica Reyes

Hi, my name is Suleica, I’m a Dominican chocolatier with a great passion for cacao and chocolate. I am the creator of the Vanilla & Cardamom brand. I have worked in consultancies in the chocolate industry with important Dominican brands, such as Kahkow, Definite Chocolate and The Chocolate Experience.


Chocolate Maker
Recipe Development
Corporate Consulting
Chocolate Teacher.


VARGAS Catering | 2014-2017

Recipe Development
KAHKOW SRL | 2017-2019

Intern Chocolatier
Bean to Bar Museu de la Xocolata. Barcelona | 2019-2020


Politécnico Victor Estrella Liz
Gastronomy and Culinary Arts. - 2014

Escola de Pastisseria del Gremi de Barcelona
Chocolate Master 2018.

Escola de Pastisseria del Gremi de Barcelona
Chocolate Master 2020

Escola de Pastisseria del Gremi de Barcelona Pastry
Currently studying

Chef's Specials


Usage of the Moulds

• Minimize the twisting of the mould to a max

• You can hammer only on the strengthening ribs in case demoulding the product

• Do not use any sharp devices or edges for demoulding

• The hammer material must be softer than PC. e.g. PA/POM or rubber. Also several softer hits are better than one hard hit.

• Avoid pointed and uprupt impacts on the mould during transport on the line and in the vibration station.

• Avoid compression load on the mould e.g. by the scrapper or collecting roller.

• Prevent fillings (e.g. caramel, especially alcohol) from contacting the mould surface.

• Make sure to follow our recommendations for removing spinning moulds from the spinning head.

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• The max usage temperature of the moulds is 80-100°C (176-212°F) in dry conditions. Avoid any temperature above range e.g. under the heating elements for mould pre-heating or chocolate shellrim-heater.

Storage of the Moulds

• Make sure that the moulds are completely dry before storing.

• Make sure that the moulds are stored without any compression load, no bending and stress free

• Make sure that the moulds are stored in darkness and especially protect the moulds from ultra-violet radiation exposure.

• Book moulds should be stored closed

Washıng of the Moulds

• Mechanical cleaning e.g. with a cotton swab, brush or eraser scratches and damages the mould surface.

• Use only low water pressure with maximum 3 bar 43,5 psi) pressure.

• Use only demineralized water through osmosis process.

• Raw water hardness; approximately 0,18.

• Only use washing agents, rising aids and de-foamers suitable for PC. The pH value of washing agent should be around 9,5 to 10,5 and the pH value of the rinsing agent below 7.

• Make sure that the mixing ratio is approximately 1,0 – 3,0 g. litre (4-11 g/gallons) washing agent / water.

• Contact the detergent and washing equipment supplier for further details and recommendations.

• The maximum mould surface temperature should not exceed 60°C (140°F) while washing and drying

• Make sure that the mould is completely dry with no remaining moisture or detergent after dying

Dısposel of the Used Moulds

The moulds can be recycled for use in applications other than chocolate moulds.