About

Our hand-crafted artisanal chocolates aren't just for chocolate lovers, but umami-craving food lovers who enjoy unexpected flavor combinations with ambrosial textures

Now based in Washington DC, Chocotenango, 'the Place of Chocolate', opened its doors in 2005. It rapidly became the go to place for chocolate for boths Guatemalans and visitors to the country. From its patio location in a well known delicatessen in Antigua, Guatemala, Chocotenango was known for its delicious handmade artisan chocolates. From chocolate bars to truffles, molded chocolates to hot chocolate, Neggaz's chocolate recipes combined regionally sourced chocolate with local specialties like cardamom, star fruit, plantain, mango, and tamarind.

Chocotenango's reputation travelled far and wide thanks to its delicious creations and Neggaz's personal touch. Customers were often rewarded with free chocolate tastings and demonstrations as Neggaz made all of his treats right behind the counter and many received personal chocolate making classes.

Luxury hotels treated guests to Chocotenango's truffles and clients from as far away as New York and Australia purchased Chocotenango's treats for their wedding guests. Chocotenango was mentioned in blogs and guidebooks as well as American Express's Departures magazine.
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Chocotenango closed in doors in Guatemala in 2009 when Neggaz and his wife returned to live in the US and Neggaz now sells his creations from his base in Washington, DC.

Meet Our Master Chocolatier, Ismael Neggaz

Master chocolatier and co-owner Ismael Neggaz, a native of Algiers, Algeria, has been a professional chef since 1994. From savory to sweet, Chef Ismael has done it all. Starting his career as a pastry chef at a well known vegetarian restaurant in London, England, he went on to work in some of the finest restaurants in Boston and Washington, DC as both a pastry and savory chef. In addition to a Pastry Arts degree from Newbury College and a Professional Chef's Diploma from the Cambridge School of Culinary Arts, Chef Ismael studied at Barry Callebaut's Chocolate Academy, studied sugarwork under Chef Ewald Notter and qualified as a master chocolatier through Ecole Chocolat. Chef Ismael's versatility is perfectly suited to the creative pursuit of making chocolate.

In 2005, while living in Antigua, Guatemala, he founded Chocotenango, creating over 100 innovative chocolate recipes and becoming well known throughout Guatemala and beyond. 

Chef Ismael derives his inspiration from the unique ingredients that make up local cuisines from around the globe. He doesn't find ingredients, they find him! Truly a global citizen, Chef Ismael speaks four languages, has lived on four continents and has traveled extensively, trying out new ingredients along the way and dreaming up inventive ways to concoct unique and delicious chocolate treats. As Chef Ismael says, "in chocolate making, I found a home."

Recognition

In addition to innumerable accolades from his clients, Chef Neggaz was awarded first place at the 13th International Gastronomy Festival of Guatemala for chocolate in 2008. In 2015, Chef Neggaz was awarded a bronze at the International Chocolate Awards (Americas/Asia Pacific region) and was a world finalist in London.