Today we’d like to introduce you to Fernando L Panizo.
Hi Fernando L, so excited to have you with us today. What can you tell us about your story?
This sweet journey began 50 years ago, when my mother Helena set out to fulfill her dream of becoming a renowned Peruvian chocolatier. Helena Chocolatier started in our own home, with the support of my father and siblings, and grew from a humble family workshop into a true chocolate factory in Ica, Peru.
Over the years, our confections have traveled far—gracing American Airlines First Class and delighting guests at The Ritz-Carlton Key Biscayne. Today, Helena Chocolatier continues to bring the flavors of Peru to the world, proudly featured in select gourmet stores and available online at helenachocolatier.com
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It has not been a smooth road—and it continues to present challenges—but with effort, persistence, and determination, we have learned how to make the business grow. It has become a meaningful life challenge, one that I am certain will be successful. Most importantly, I am truly enjoying the journey, and that makes all the difference.
After graduating from FIU with a degree in Business Administration, I decided to bring my family’s confections to the United States, and since then we have achieved remarkable milestones. The struggles have been our greatest teachers: facing strong competition from established brands, building trust and training collaborators, and mastering new duties and logistics—which are absolutely crucial in this industry.
Yet every challenge has pushed us forward and strengthened our mission.
We’ve been impressed with Helena Chocolatier, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
We are Helena Chocolates of Peru in the US doing business as Helena Chocolatier INC. The company was founded by my mother, Elena Soler, who dreamt to build a sweet business that today is a reality and is admired by locals and international people, in Peru we have 10 stores and in the US one located within the DoubleTree by Hilton.
Since its foundation in 1975 our most import ingredients is quality and the love we put into creation every bonbon. We specialized in Teja and Chocoteja bonbons which are centers of dulce de leche caramel, with roasted nuts or candied fruits bathed in both fondant and gourmet, dark chocolate we are the leaders in that category and this confections have ever reach the skys by being offered by American Airlines First Class for 18 consecutive years.
We are always ready to show the sweet taste of Peru in every bite of our confections sold through varios channels such as online, mortar and brick store, gourmet retailers, corporations and so on.
We’d love to hear about how you think about risk taking?
As an entrepreneur, I believe in taking calculated risks—those that allow us to grow steadily and organically. We invest strategically in social media, work with experts in media placement, run select local TV ads, and rely on the power of word-of-mouth, which has always been invaluable for us. In essence, calculated risk is the best approach: it lets us measure results, refine our strategy, and stay committed to the process.
Contact Info:
- Website: https://www.helenachocolatier.com
- Instagram: helenachocolatier_us
- Facebook: helenachocolatier_us
- Youtube: @helenachocolatier
- Yelp: Helena Chocolatier store
- Other: https://www.helenaus.com
