Who we are
Graduated from the Callebaut Academy in Belgium, with several specialization and updating courses, with international chefs, Chef Chocolatière Elizabeth Victoria Garber, created Beth Chocolates in 1986.
In an artisanal and creative way, we use the best Barry Callebaut chocolate in the world and carefully elaborate every detail, from the design of the packaging, to the choice of each item that makes up the chocolates that have won numerous awards, such as:
2010 Best Easter Egg in Rio by Veja Rio
2012 Best Chocolate in Rio by Veja Rio and Gula Magazine
2014 Best Egg in Brazil by Gula Magazine
The greatest of all the secrets of this renowned work lies in the love, dedication and permanent quest to be up to date in all trends.
Beth Chocolates is proud to be among the 100 chefs from around the world, chosen to be part of the commemorative packaging for 100 years of the company Callebaut, one of the largest chocolate manufacturers in the world, located in Belgium.
Get to know a little of our work and be surprised by the universe of real chocolate.
Graduated from the Callebaut Academy in Belgium, with several specialization and updating courses, with international chefs, Chef Chocolatière Elizabeth Victoria Garber, created Beth Chocolates in 1986.
In an artisanal and creative way, we use the best Barry Callebaut chocolate in the world and carefully elaborate every detail, from the design of the packaging, to the choice of each item that makes up the chocolates that have won numerous awards, such as:
2010 Best Easter Egg in Rio by Veja Rio
2012 Best Chocolate in Rio by Veja Rio and Gula Magazine
2014 Best Egg in Brazil by Gula Magazine
The greatest of all the secrets of this renowned work lies in the love, dedication and permanent quest to be up to date in all trends.
Beth Chocolates is proud to be among the 100 chefs from around the world, chosen to be part of the commemorative packaging for 100 years of the company Callebaut, one of the largest chocolate manufacturers in the world, located in Belgium.
Get to know a little of our work and be surprised by the universe of real chocolate.
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