By: Yesibeth Rincón / @yesirincon
Photos: Liliana Elías & María Mercedes Rodríguez

Jimmy Brito’s enthusiasm and joy overflow and infect the laboratory of Kakao Venezuelan Bonbons. He is the master and the main architect of the 150 flavours that are offered by this store located in Paseo Las Mercedes.

Along with his team work, that consists of Denis Carrizal, Gaudy González and Génesis Rojas in the confectionery, together with Karen Medina and Yomer León in the bakery, give their best to produce at “Kakao” the best bonbons and candies in Caracas. Each one has their own responsibilities under his close supervision from the laboratory located in Los Ruices, thus, he gives the go-ahead toeach delicacy

“More than a team we are like a family, and we always workwith joy, passion and enthusiasm. I tell people that we have to do things right and get better every daybecause that’s the way we like to do “he said enthusiastically.


Brito has been working as a master chocolate maker for the company led by María Fernanda Di Giacobbe, to whom he is grateful for the opportunity. “A friend of mine got mea job with Mrs. Giacobbe, who wanted to open a cocoa laboratory. So,he told her that he had the right person for the job and here I am with her, working hard since the beginning.”

Brito is an example of self-improvement. He started at Chocolarteas an errand boy in 1994. However, thanks to being so diligent, his will and his avidity to learning would lead him to create the best bonbons of that store. “I started running errands with Mr. Carlos Colmenares (Chocolarte). I have done everything in life, but I have always learned more and more. I could write a book about my life. Even here in KakaoI continue making chocolates, but suddenly I start helping the electrician, the air technician and everyone else. I try to help solve all the problems”.


 “Once Mr. Carlos went on a trip and there was a big request of bonbons, so I said that I had seen him making bonbons, then, people from the chocolate making asked me if I dared to make them, and I said yes. After having made them, I called him and said: “Look, Mr. Carlos, there was a request and I made the bonbons.’ ‘And how did they come out?”, “I think I made them better than you do”, and he responded: “Well, from now you’re in charge of making the bonbons”. He gave me such a great opportunity. We still keep in touch. I have so much to be grateful to him”, he says.

 “The demand for chocolate is very high and they continue to sell bonbons in the same amount or more than before. I am very positive and in the face of crises we have to move forward, we cannot fail “.

Chocolarte was his school. He worked there from 1994 to 2001. Then, he spent some time outside the chocolate world, before joining Kakao Venezuelan Bonbons.

“Chocolate is my life, my passion, it changed my life. Who enters does not leave because he falls in love!”. The 44-year-old chocolate maker exclaims, 24 of which have been dedicated to thistrade.

He believes that perhaps his interest in the cocoa world came from his maternal grandparents, who owned a cocoa producing farm. Now, one of his children wants to follow in his footsteps. “My son, who is a senior high school student, wants to dedicate himself to cocoa, but I advise him to study first and then we dedicate ourselves to this.” Jimmy is the father of three daughters and one son, and at his young age he already has three grandchildren.


The art of confectionery

One hundred and fifty flavours are displayed on the glass cabinets, just like hundreds of colours are mixed with the brown of chocolate, there are yellow, green, white, silver, gold, and “each colour means a different bonbon, you can get many similar bonbons in other stores but they never taste like ours”, adds Brito praising their work.

 “Making chocolates may seem complicated at first. The first one can turn out ugly, and maybe the second and third too, but at the fourth you get to improve.  You can balance your body and relax. You have to dedicate time and passion to it. Working with chocolate and making bonbons takes time”.


Jimmy Brito also teaches making bonbons at Kakao as well as at festivals. His chocolates are also available at Cacao de Origen, in La Trinidad. He’s a staunch chocolate eater. He could eat up to 100 chocolates a day.

“The demand for chocolates is very high and they are still sold in the same amount or more than before. I am very positive, thus in the face of crises we have to move forward. We cannot fail”.

He summarises as follows: “Being a master chocolate maker is a daily task. When I dedicate myself to making chocolates I do it with passion and tenacity in order to obtain a quality product. So I tell everyone. If God makes you a shoemaker, try to be the best shoemaker. One has to do things well and with pleasure”.


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