By: Ethan Rogers
For chocolate enthusiasts and aspiring chocolatiers, Cinthya Romriell of Cinful Sweets offers a unique opportunity in Texas. With years of experience and training under some of the world’s most renowned chocolatiers, Cinthya aims to make the art of chocolate more accessible, without the hefty price tags and extensive travel that often come with high-end chocolate education.
At Cinful Sweets, Cinthya offers two distinct classes: Chocolate Tempering 101 and Chocolate Bonbon Creation. In the Tempering 101 class, she teaches the essential skill of hand-tempering chocolate, a technique that is sometimes overlooked in an industry heavily reliant on machines. As Cinthya explains, “You can’t rely solely on a machine to do all the work for you. Tempering by hand can be one of the most valuable skills you learn. I want people to leave with the confidence to create chocolate from scratch, no matter what tools they have.”
Cinthya’s dedication to offering accessible chocolate education comes from her own experiences. Throughout her career, she faced significant challenges—especially when it came to the financial cost of traveling the world to learn from master chocolatiers. While many high-end chocolate classes may cost thousands of dollars, Cinthya is committed to providing an affordable alternative. “I want to bring that same level of skill and expertise to Texas, so people don’t have to travel the world to learn these techniques,” she says.
In her Chocolate Bonbon-making class, participants explore the intricate world of creating glossy, filled chocolates. The class covers everything from flavor experimentation to color recipes, where Cinthya teaches how to consistently recreate the perfect shade. “People don’t always think about using recipes for color,” she notes. “It’s something I’ve had to learn over time, and I want to make sure my students leave with that knowledge.”
Photo Courtesy: Cinthya Romriell
The classes cater to a wide range of participants, from foodies eager to deepen their chocolate knowledge to professionals seeking advanced techniques. Cinthya often works with corporate teams, finding that chocolate-making can be a great way to build camaraderie. “Chocolate is a great way for people to bond over flavors they’ve never tried before,” she says. “A lot of people are surprised when they find they love flavors like passion fruit in their chocolate or that they enjoy working with ingredients they hadn’t considered before. It’s really about expanding people’s palates and showing them how creative chocolate can be.”
For Cinthya, teaching is just as much about imparting knowledge as it is about instilling confidence in her students. “I want people to feel like they can go home and make the same high-quality chocolate they’ve learned in class,” she says. “It’s about understanding the science behind the process—why you need the right tools, why temperature matters, why the environment needs to be just right. All those little details come together to create the perfect chocolate.”
Cinthya’s approach to chocolate-making emphasizes quality and attention to detail. In addition to teaching practical skills, she ensures that every student leaves with a thorough understanding of chocolate care—how to store it, how to prevent it from absorbing unwanted odors, and how to preserve its quality for the best flavor. “Chocolate is expensive, and it’s important to respect it,” she explains. “You need the right tools, the right temperature, and the right environment to keep it at its best.”
Whether someone is just starting their chocolate-making journey or looking to refine their skills, Cinthya Romriell’s classes offer a fun, delicious, and educational adventure. Those interested can sign up to join the sweet journey and take the next step toward becoming the chocolatier they’ve always dreamed of being.
Published by Joseph T.
