Diana is a Philadelphia- based chocolate maker, pastry instructor, and consultant. Her work spans craft chocolate, airbrushed bonbons and confections, exploring how textures, colors, and culture change our day to day chocolate- eating experiences.
The world of chocolate has opened many new doors for Diana and continues to do so. To understand all of the components of chocolate, Diana has learned about cacao cultivation and manufacturing around Latin America, the Caribbean, and SE Asia.
Other than chocolate, Diana enjoys learning new languages, rambling on Substack every now and then, and creating extravagant food tours with friends.
