Abstract
The purpose of the research is to unveil the experiences of entrepreneurs in the framework of their entrepreneurship and business sustainability, in the context of a chocolate processing company and its derivatives in the state of Carabobo. The method responds to a qualitative investigation of descriptive character; with support in the technique of the interview. For this, the structuring of thematic units was used, highlighting the entrepreneurship from the exploitation of opportunities and strengthening of networks, economic, social and environmental sustainability, which were contrasted with theorists such as: Kantin (2004), Shapero (1984), Schumpeter (1961) among others. The findings show a successful entrepreneurship contributing to the local productive system, generator of well-being to its environment and balanced in a sustainable way.
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