• Alina Lungu, the economist turned exceptional chocolatier, is the artist behind Luado pralines, an artisanal brand that redefined the standards of Romanian chocolate.
Specialized at the Callebaut® Chocolate Academy and recognized in 2022 as "Best Pastry Chef/Chocolatier" from Romania at the HoReCa Women Awards Gala, Alina excels in creating pralines and artisanal chocolate, combining refined techniques with high-quality ingredients.
Along with her husband, Dorian Lungu, she is part of Luado Chocolate, a brand that evokes the nostalgia of authentic tastes, but with a modern and innovative approach. Alina's work is distinguished by her attention to detail, passion for complex flavors and ability to transform chocolate into a memorable experience. Luado's success highlights her remarkable talent and dedication to excellence in chocolate making, putting Brașov on the map of sweet gastronomy in Romania.
1. What initially attracted you to chocolate making, and what moment in your career convinced you that pralines were the ideal way to express your creativity?
When I joined my husband and the Luado team, my intention was to contribute to the organizational side: finance, sales, logistics – I wasn’t thinking about production. However, wanting to better understand how we could improve the workflow, I decided in 2017 to go to Belgium, to the Callebaut Academy in Wieze. What I discovered there fascinated me. I remember the tour of the chocolate factory and the first lessons on tempering. It was, quite simply, love at first sight.
I don't know if anyone took my passion seriously from the beginning, but Dorian supported me and gave me the freedom to change the way I worked in the lab. That's how the man "calculated" in me began to discover its creative side. Rigor and responsibility received a touch of play. It was like a liberation: production became for me a space where imagination and perseverance can create something unique, something personal. And when you create with your hands, with the warmth of your heart and the courage of your mind… it is, in a way, art. Sweet, in my case.
2. How would you describe the process of creating a perfect praline at Luado? What detail or technique do you consider essential to achieve the ideal balance of flavors?
For me, a perfect praline means a ganache fine, velvety, flavored with natural ingredients that balance and complement each other, wrapped in a dark chocolate of origin, which delicately dresses the whole story. Because a praline must convey and create a unique experience. To attract with its appearance, to conquer you with its smell and to finally convince you with its taste.
Each Luado praline bears the imprint of an entire process: from the farmer who patiently watches over his harvest and takes care of each cocoa bean under the intense rays of the sun, to the chocolatier who, with care, precision and soul, transforms the raw material into a refined experience. Every detail counts, nothing is accidental. I could not name a single essential technique, because they vary depending on the ingredients used and the desired result. However, I would emphasize the importance of the correct temperatures, control and working method. Perfection is not only about the recipe, but also about the way you treat it.
3. In 2022, at the HoReCa Women Awards Gala, You were named the best chocolatier in Romania. What does this recognition mean and what impact has it had on your career?
As I mentioned, my journey into the world of chocolate was an atypical one. It all started with the desire to support my husband in our family business, and gradually, the responsibility turned into a genuine passion. I did not pursue recognition, but only the sincere desire to create memorable experiences for our customers.
The moment of the HoReCa Women Awards Gala was special for several reasons: it coincided with Dorian's birthday and, at the same time, I felt that the entire work of the Luado team was seen and appreciated. The award was, for everyone in the laboratory, a symbolic gift and a validation of our continuous efforts. Although Dorian and I are the image of the brand, behind us is an involved, consistent team, which carries forward every standard we propose.
This recognition gave me confidence. It made me more curious, to explore even more. In recent years, I have also approached other quality confectionery products – jellies, caramels, dragées – expanding the boundaries of my creativity in artisanal sweets.
4. Is there an ingredient that you consider underappreciated in chocolate? Is there a flavor or local inspiration that is consistently found in Luado products?
One ingredient I find underappreciated is chocolate with a high cocoa solids content. Raw dark chocolate is one of the richest sources of authentic flavors and health benefits, but it is often bypassed in favor of milk or white chocolate, which are sweeter and more familiar to the general public.
La Ludo, dark chocolate is present in over 60% of our pralines. I prefer it that simple, especially when we're talking about Grand Cru, as well as in inspired combinations with fruits, nuts, aromatic herbs or liqueurs. It has a depth and complexity that constantly inspires me.
Plus, we like to use lots of local, authentic ingredients that tell a story about the taste of the place: berries, gooseberries, cranberries — acidic, vibrant flavors that perfectly complement the intensity of dark chocolate.
5. What ingredient or flavor combination have you found to surprise customers the most and why do you think it resonates so well with them?
In recent years, we have noticed a growing openness on the part of customers towards unusual combinations, which go beyond the classic area of familiar tastes. While hazelnuts and milk chocolate remain at the top of their preferences, more and more people are looking for surprising experiences that awaken their senses and curiosity.
This need for exploration has given rise to a niche that we also enjoy: chamomile and limoncello infusions, chilli and raspberries, champagne with oranges, volcanic salt with milk chocolate, or even bold combinations like Jägermeister and extra-dark chocolate. These are assortments that not only intrigue, but also create an emotional imprint — because when chocolate surprises you, you remember it!
6. What is the most memorable feedback you received from a client and what did it mean to you?
Among the most valuable reactions I have received over time are those from children, who manage to convey to me a genuine appreciation through their sincerity. A truly memorable moment was three years ago, when I received a message from the parents of a boy who, following a heart operation, was unable to participate in one of the workshops organized in "The Week Otherwise". The child still wanted to meet me, and his family came especially to our store in the center of Brașov. We spent a few moments together, chatting and enjoying an ice cream.
It was a simple meeting that reminded me of the impact our passion can have on those around us. Beyond the products or awards, these memories remain that give meaning to our daily work.
The thousands of children and adults who have passed through our workshops over time have led us to develop a new project "The Taste of Brasov", a project about the education of taste and good taste, which we will launch in the fall of this year.
7. How do you manage to convince consumers to choose Luado artisanal chocolate in a market dominated by industrial sweets, and what strategy do you use to educate the public about the value of artisanal work?
Although we are not extremely active online, we rely on direct contact with the community and on the consistency of our values. We constantly participate in local and national events, organize tastings, workshops and workshops through which we talk about what artisanal chocolate really means. We emphasize transparency, authenticity and respect for the raw material, and this is felt in every Luado product. For over 13 years, we have been keeping our promise to deliver a correct product, well-made, with care and dedication.
8. How do you see the evolution of artisanal chocolate in Romania? What is still missing for this niche to be as appreciated as in countries like Belgium or France?
In recent years, we have seen a real increase in interest in artisanal chocolate in Romania, which is encouraging, even if the challenges – such as the significant increase in the price of cocoa beans – are real. I believe that financial power and education are aspects that we still have to work on as a society. Taste is being educated, and consumers are becoming increasingly curious and open. Romanian chocolatiers now have access to many more resources and raw materials than 10 years ago. They have the tradition, we have the enthusiasm and the desire to build. It is just a matter of time and perseverance until we are at the same level of appreciation.
9. If you could collaborate with an international chef or chocolatier to create a special praline, who would you choose and what concept would you propose to reflect the Luado spirit?
It's a tough question, because I have several Chefs that I admire, but if I had to choose one with an international career, I would say Ryan Stevenson. He was the Chef of the Callebaut Academy in Wieze when I arrived there in 2018, initially for a course with Alexandre Bordeaux. Due to unforeseen reasons, Alexandre was no longer able to teach the course, and Ryan took his place. It was a defining moment for me – he gave me the confidence to create my own recipes, explained the chemistry to me ganache-s in a clear and inspiring way and, most importantly, it completely changed my perspective on the creative process. Right from the plane, on the way home, I started rethinking our praline collection.
If we were to collaborate, I would propose a two-layer praline, which would express the idea of partnership – an essential pillar at Luado, along with innovation. I would propose a salted caramel with yuzu, with a ganache created by him (perhaps with floral notes), wrapped in a Grand Cru intense, 70%. The acidity of the exotic fruit would match perfectly with the depth of the chocolate.
Interview conducted by Gabriela Dan, Editor-in-Chief of Arta Albă
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