A Mexican is placed on the Olympus of world chocolate, it is chef José Ramón Castillo.
Master Chocolatier and chef José Ramón Castillo marks a historical precedent in the world of cocoa and chocolate by becoming the only Latin American to be recognized two consecutive years with the Tablette d’Orthe highest award given by Le Guide des Croqueurs de Chocolat de France, the world authority in the evaluation of fine chocolate.
This double recognition, received at the Salon du Chocolat in Paris, historically reaffirms its position as one of the most solid references in contemporary chocolateand we will tell you the details.
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The work of master chocolatier JoséRa, both technical and emotional, shows that Mexican chocolate can compete in precision, complexity and elegance with the great European houses, without giving up its identity..
“Being a Master Chocolatier is not a title: it is a responsibility”says Chef JoséRa from Paris, after having received the Golden Tablet for the second consecutive year.
Its 2025–2026 collection is a dialogue between cultures: French technique, Asian precision and atMexican ma that are characterized by their elegance and great flavor. Among the most notable pieces are:
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- Passion–Timut: fresh passion fruit and Timut pepper; bright acidity and floral finish.
- Oolong–Acacia: Oolong tea infusion with acacia honey; controlled oiliness.
- Guava–Yuzu: tropical and citrus contrast calibrated in pH and °Brix.
- Tonka–Café Chiapaneco: praline with cumbaru and espresso; deep toast.
- Grand Cru Cacao Ganache 72%: Mexican origin with mineral and citrus character; medium roasted and short conched to preserve its terroir.
In each piece there is technical precision: specific tempering curves, water activity control, acidity and fat phase analysis. But behind the technique, he declares, An idea persists: to make people feel, because, in their vision, excellence is measured both in parameters and in emotions..
“Chocolate is a universal language. France provides rigor, Asia provides precision, and Mexico provides soul. This recognition is not earned by repeating formulas, but by upholding a technical and human standard,” adds chef Castillo.
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Recognized as two-time champion of the Golden Tablet, chef JoséRa Castillo positions himself as the most awarded Latin American Master Chocolatier of his generation. Its scientific-artisanal approach, its respect for origin and its aesthetic search place it on the same technical level as the big European and Japanese names in the sector.
His award is considered a victory for Mexican cocoafor the producers who grow it and for a generation of chocolate makers who today look at the world with pride and without complexes.
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OA