Raúl Bernal

Raúl Bernal creates the unexpected: ravioli shaped chocolate bonbons filled with a sweet pesto ganache, Madagascar ganache snacks that look like Marshall amplifiers, white chocolate pieces in the shape of a sushi eating shark… Chocolate is the canvas to his insanely creative and perfectly crafted pieces! Oddly enough, Chef Bernal’s chocolate and pastry career starts as a mere coincidence at 16 in the northern Spanish city of Huesca. Following that first hunch that led him to the world of pastry, he transfers to Barcelona to start his studies at the Escuela del Gremio de Pastelería de Barcelona (EPGB). Bright and curious, Bernal soon becomes the assistant of many prominent Spanish Pastry masters such as Chef David Inglada, Carles Mampel, Oriol Balaguer, and Philippe Urraca. In 2008, the apprentice starts to become the master when his chocolate pieces –inspired by La sagrada familia’s architect, Antoni Gaudì– stand out while he's competing for Spain’s Best Chocolatier title. From that moment on, his work ends up multiple times on the podium of Barcelona’s International Chocolate Figure Awards as well as the Spanish Chocolate Awards. The cycle he starts in 2008 culminates in 2011, when he finally wins the Lluís Santapau award, making him Spain's Best Chocolatier that year. For the last five years, Bernal has found new ways to transmit his passion to others by teaching at the Chocolate Academy. He has also been chosen by Chocovic as their brand ambassador. His cartoonish chocolate creations, inspired by everyday events, objects, and lively characters always amaze and push forward the boundaries of chocolate.