The Chef on TVI: a morning spent explaining chocolate
On 9 September 2026, Chef Joana Marinho appeared on «Bom dia Alegria», TVI’s (V+'s) morning show. Some twelve minutes — on breakfast television, time for far more than a shop window.
What was shown
The conversation started where the maison starts: the story of the brand, and how someone arrives at chocolate from somewhere else entirely. Then came the bonbons — not in photographs, but on the table, close enough to see the shine, the painting, the cut.
That is the part a picture cannot settle on its own. A properly tempered bonbon has a shine that cannot be faked and a snap when it breaks; set beside a badly tempered one, the difference shows before you taste it.
The process, and why it matters
The Chef explained how the chocolate is made and what sets this house apart: every piece hand-painted and hand-filled, one at a time, with the rigour of someone who came from civil engineering and kept the habit of measuring everything.
This is not brand rhetoric. It is why a box takes as long as it takes — and why some flavours exist only because someone built them from scratch, at a client’s request.
The award
There was also the award won in Spain this year, with the «Winter Ember» chestnut bonbon — a live final, against Portugal and Spain, on the ingredient the hosts know better than anyone. We told that story here.
Watch the segment
The episode is on TVI Player. The Chef’s appearance starts at 30:10 and runs to 42:40 — the player opens at the start of the programme, so you will need to skip ahead.
Watch on TVI Player — «Bom dia Alegria», 9 September 2026
For the Chef’s full story, her page tells it in full.
