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From engineering to cacao
An engineer’s precision
Joana Marinho trained as a civil engineer. She swapped structural calculus for cacao — but never the precision: she treats every bonbon like a project, measured, tested, with no room for chance.
A self-taught chocolatier, she began making chocolate as a parallel passion long before Delicious Diamonds. Over the years she has honed the craft in masterclasses with leading chefs — among them Chef Luís Amado and Chef Andrey Dubovik — adding top-tier technique to her discipline.
