Charles Znaty, CEO, Dengo, Europe
Origins
Dengo was founded in Brazil in 2017. The founder, Guilherme Leal, a prominent entrepreneur and visionary, was determined to create a brand that reflects Brazil’s biodiversity, while contributing to a sustainable future for the small farmers from the fragile “Costa Cacao,” an amazing part of the Mata Atlantica (Atlantic forest). Leal’s idea was born out of a desire to create high-quality chocolate while remaining committed to environmental sustainability and social responsibility. After my previous experience as the head of Pierre Hermé Paris group, meeting him was really inspiring. To me, the “bean-to-bar” philosophy, ensuring the control of every step of the production process, from harvesting the cacao to producing the finished chocolate product, is the future of chocolate. This is why I decided to call it “chocolat fermier” in France. The Paris stores, in Montmartre and Saint Germain des Près, quickly earned their reputation. This marks our first international step, blending our Brazilian roots with a global vision.
Company Mission
Dengo’s mission is to support the livelihoods of small cocoa farmers and encourage them (and train them) to produce high-quality chocolate according to sustainable agroforestry principles. What sets us apart is our complete control over the entire production process—from farm to bar—ensuring not only the quality of the final product, but also the sustainability of the environment and the well-being of the farmers and their families. By working directly with smallholder farms, we aim to cultivate a socially responsible chocolate culture in which every product tells the story of its origin. In the way we practice fair trade, we pay a price that is high enough to allow the farmers to take care of their farms, while helping them to live and prosper from their daily productions. Our eco-responsible approach and our passion for artisanal production, truly make Dengo distinctive.


Signature Products
Our signature products are crafted to highlight the unique flavors of Brazil. Customers love our Quebra-Quebra, a line of large chocolate slabs that are broken into pieces upon request. These come in various tropical combinations like passion fruit, bananas or coconut and Brazil nuts. Other favorites are our no-added-sugar line and our vegan-friendly options. We also offer a variety of products infused with native Brazilian fruits, such as cupuaçu and cajá, that capture the essence of the Amazon. Our Mel de Cacau, a drink made from the pulp of the cacao fruit, is another standout, offering a refreshing and unique experience. Soon after our launch in Paris, our “chocolat chaud” was quoted among the very best in town.
Equipment ‘Must-Haves’
As a matter of fact, our recipes are quite simple with a limited amount of ingredients. A nicely grown cocoa bean, properly fermented and respectfully roasted, makes it all great. We have achieved to blend the best of both worlds: native culture of cocoa with the refinement of western know-how.
Production Tip
One of our production secrets lies in maintaining the integrity of the cacao bean throughout the process. By carefully controlling the fermentation and roasting stages, we ensure that the natural flavors of the cocoa shine through without being overpowered by additional ingredients. Another essential practice is our meticulous hand-crafting technique for our Quebra-Quebra chocolate slabs, which allows us to maintain quality and ensure each batch meets our high standards. The customer journey in our stores aims to deliver a unique memorable experience, and if you look at the users’ comments on Google, our Parisian shops are rated very high and we are proudly working hard for that.
Future Goals
We are excited about the future of Dengo, particularly our expansion into international markets. Following our successful launch in Paris, we aim to explore other key global cities, introducing more people to our unique, eco-friendly approach to chocolate. We’re also working on expanding our product lines with more innovative and sustainable offerings, including new flavors featuring rare and indigenous Brazilian fruits. Additionally, we plan to enhance our vegan and low-sugar product ranges to meet the growing demand for health-conscious and ethical products.
For more info, visit www.dengo.com.br www.dengo.com/fr
(This article appeared in the Winter 2025 issue of Pastry Arts Magazine)
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