Chocotenango was born in Antigua, Guatemala in 2005. Owner and master chocolatier Ismael Neggaz drew inspiration from local flavors like cardamom and tamarind to develop and perfect his original recipes. Currently based in the Langdon neighborhood of Washington DC, Chocotenango continues to combine creativity, passion, and fine ingredients to make the highest quality chocolate the District has to offer.
Ismael Neggaz began his career as a pastry chef. and has worked in some of the finest restaurants in the world, from London to Washington, D.C. He studied chocolate making at Barry Callebaut's Chocolate Academy, sugar work under Chef Ewald Notter, and qualified as a master chocolatier through Ecole Chocolat.
Ismael derives inspiration from the unique ingredients that make up local cuisines from around the globe - he doesn't find ingredients, they find him.