Auro Chocolate names chef Laëtitia Moreau as their new culinary director

Auro Chocolate’s new culinary director, chef Laëtitia Moreau, is introducing revolutionary savoury chocolate bonbons to the market

Local in its DNA and origin story but global in its reach, Auro Chocolate has made yet another stellar announcement with the appointment of chef Laëtitia “Leti” Moreau as its culinary director.

As a tree-to-bar chocolate brand, every step of the process matters to the team at Auro Chocolate—from farming and research and development to marketing and customer experience. Over the years, the company has built its reputation through consistent storytelling, exceptional products and a commitment to innovation. Every move has remained true to its mission: creating world-class chocolates that are proudly Filipino-made and Filipino-inspired.

With Moreau at the helm of its culinary vision, Auro Chocolate is now poised to reach even greater heights. While she may not be Filipino by birth, Moreau has spent the past decade in the Philippines, where she also met her husband. French by blood, and Filipino by heart, she has honed her craft and passion for pastry into a fabulously delicious career.

Above Auro Chocolate’s new culinary director, chef Laëtitia Moreau (Photo: courtesy of Auro Chocolate)

Auro Chocolate’s new culinary director, chef Laëtitia Moreau (Photo: courtesy of Auro Chocolate)

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In fact, she has earned a number of international accolades and is also a dedicated educator. Moreau began training in France’s prestigious apprenticeship system through the Compagnons du Devoir. She then came in third nationally at La Coupe de France des Écoles, and proceeded to manage large-scale luxury catering operations at the legendary La Grande Épicerie de Paris (LVMH Group), before further refining her craft at Financier Pastries in New York City.

In 2013, Moreau joined The Pastry Queen competition, where she won first place in the French selection before placing third globally at the World Pastry Championship in Rimini, Italy, where she also received additional honours for Best Showpiece and Best Plated Dessert.

On top of that, Moreau ventured into academia, serving as a faculty member at Alain Ducasse’s world-renowned École Nationale Supérieure de Pâtisserie in France. She continued this work in Manila as executive pastry chef at the Alain Ducasse Institute at Enderun Colleges, training the next generation of Filipino pastry talent.

Above Auro Chocolate’s new culinary director, chef Laëtitia Moreau (Photo: courtesy of Auro Chocolate)

Auro Chocolate’s new culinary director, chef Laëtitia Moreau (Photo: courtesy of Auro Chocolate)

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Today, she is officially steering the ship and paving the path for Auro’s culinary vision. For co-founders Mark Ocampo and Kelly Go, appointing Moreau was an easy decision. Beyond her impressive achievements, they had experienced her work firsthand. What ultimately convinced them, however, was her ability to understand a range of cultural nuances, embrace Filipino hospitality and translate local flavours into her craft with remarkable authenticity.

At Auro Chocolate, Moreau is stepping beyond the traditional confines of classical French pastry to explore bold flavour combinations that celebrate Philippine heritage through a global lens. Innovation and experimentation are at the core of Auro's philosophy, encouraging creativity without limits.

Beyond overseeing the company’s bustling commissary and leading its research and development team, Moreau will also spearhead high-concept creations at Auro Lab, located at Stall 20 of The Grid Food Market in Power Plant Mall.

Above Auro Chocolate’s new beautiful savoury bonbons made by chef Laëtitia Moreau, featuring unexpected flavour pairings like chocolate with sinigang and pork barbecue; blue cheese, or bell pepper; and even carbonara too! (Photo: courtesy of Auro Chocolate)

Auro Chocolate’s new beautiful savoury bonbons made by chef Laëtitia Moreau, featuring unexpected flavour pairings like chocolate with sinigang and pork barbecue; blue cheese, or bell pepper; and even carbonara too! (Photo: courtesy of Auro Chocolate)

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To mark the beginning of her new role, she is unveiling a daring new release: The Culinary Collection featuring savoury bonbons. For the first time, Auro Chocolate is shifting away from the sweet confections it is known for, embracing chocolates that blur the line between pastry and gastronomy.

Designed to surprise and challenge the palate, Moreau’s Culinary Collection comprises three themed assortments filled with unexpected flavour pairings: The Filipino Collection features flavours inspired by sinigang and pork barbecue, incorporating ingredients such as shrimp powder and crispy salmon skin. The French Collection showcases combinations of blue cheese, bell pepper and luscious olive oil, while the International Collection ventures into playful territory with chocolates influenced by carbonara and nachos.

Each bonbon offers an entirely unexpected experience, inviting diners to rethink what chocolate can be while delivering layer upon layer of savoury complexity. Every bite of these chocolates will surely raise eyebrows and pique curiosity, keeping guests on their toes each for yet another toothsome nibble.

Above Auro Chocolate’s new culinary director, chef Laëtitia Moreau (Photo: courtesy of Auro Chocolate)

Auro Chocolate’s new culinary director, chef Laëtitia Moreau (Photo: courtesy of Auro Chocolate)

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“Sweet and savoury have always lived together in my kitchen,” says chef Moreau. “Ten years ago, I never imagined I’d make a chocolate bonbon with shrimp powder or salmon skin. But it forced me to think outside my classical French box and completely transformed my relationship with flavour.”

If this collection is any indication of what’s to come, the future looks exceptionally exciting for Auro Chocolate. Under Moreau’s culinary direction, the brand is set to push the boundaries of chocolate even further, layering Filipino ingredients with global techniques to create experiences that are as thoughtful as they are delicious.

Above Auro Chocolate’s new culinary director, chef Laëtitia Moreau (Photo: courtesy of Auro Chocolate)

Auro Chocolate’s new culinary director, chef Laëtitia Moreau (Photo: courtesy of Auro Chocolate)

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Be the very first to experience the chocolate revolution. Taste the future of flavour at the SMaison x Auro World Chocolate Fair, happening from July 2 to 5, 2026 at SMaison. Come ready to question everything you know about chocolate.

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The acclaimed chef Laëtitia Moreau is now Auro Chocolate’s culinary director