DulceArt

Our Milestones

From the first idea to the creative platform – the chronology of our journey

  1. Spring 2022

    Founding of the Idea

    Initial discussions about a platform that combines traditional chocolate craftsmanship with modern dessert culture. Sketches for the visual concept emerge.

  2. Autumn 2022

    First Collaborations

    Collaboration with a manufactory in Bruges and a cocoa cooperative in Peru. First reports on sustainable cultivation and artisanal praline production.

  3. Summer 2023

    Platform Launch

    Go-live of cikolatahaber.com with a focus on editorial depth, exclusive insights, and high-quality photography. First readers from German-speaking countries.

  4. Winter 2023

    Quality Award

    Our report on Peruvian fine cocoa receives recognition in the field of food journalism. The reach grows steadily.

  5. Spring 2024

    Team Expansion

    Two new authors with a pastry background join the editorial team. Launch of a series on dessert trends and innovative recipes.

  6. Autumn 2024

    Community Building

    Introduction of a newsletter with exclusive recipes and background reports. The number of subscribers exceeds expectations.

Our Partners in Indulgence

Brands and manufactories that share our passion for fine chocolate.

Chocolatier Ducasse
Cocoa Cooperative Peru
Pâtisserie Vienn
Bean-to-Bar Manufactory
Delicatessen Conti
Cacao Sampaka

Our Mission: More Than Just Chocolate

DulceArt is a place for everyone who wants not only to enjoy chocolate but to understand it. We show how a cocoa bean becomes a small work of art – from the craftsmanship of Belgian pralines to the latest dessert trends from around the world.

Our goal is to celebrate the culture of dessert: with respect for tradition, openness to new flavors, and a passion for high-quality ingredients. Every article should inspire, invite you to recreate, and sharpen the senses.

We believe that good food tells stories. That's why we accompany cocoa farmers in Peru, visit small manufactories in Europe, and let top pastry chefs have their say. This creates a picture of chocolate that extends far beyond the plate.

Who We Are – DulceArt

We are a digital magazine for everyone who wants not only to enjoy chocolate, but to understand and rediscover it. Our passion lies in the culture of dessert, the fine nuances of noble cocoas, and the creativity that turns a bean into a work of art.

DulceArt was founded to tell the stories behind the finest pralines, cakes, and truffles. We report on chocolatiers in Bruges, cocoa farmers in Peru, and pastry chefs in Berlin – always with an eye for the craft and the people behind it. Our tone is warm, curious, and respectful. We avoid empty promises and instead focus on genuine insights: How does a master ferment his beans? Why does miso pair with dark chocolate? Which trends live up to their promise? Whether you want to make creamy ganaches yourself or simply enjoy your next chocolate bar more mindfully – here you will find inspiration that is not only sweet, but also smart.

What defines us

  • Focus on craftsmanship and origin
  • Sustainability and fairness along the chain
  • Creative recipes and unusual flavors
  • Portraits of chocolatiers and cocoa farmers
  • Honest recommendations without advertising promises
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