We’d Like To Thank The Academy

This week, 13 became our lucky number when we won 4 gold, 4 silver and 5 bronze medals at the Academy of Chocolate Awards 2015.  The winners were announced last week but tonight marks the official prize giving with a glitzy ceremony at Fortnum & Mason on London’s Picadilly.  Our fantastic kitchen team will be in attendance with Principal Chocolatier Barry Johnson and our Founder and Creative Director Chantal Coady OBE.

The awards span our whole range from Artisan Bars to Couture ganaches and even our famous packaging.

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Single Origin Ganaches left – right: Dominican Republic, Peru, Chuao

 

Three of our gold medals were for our brand new Single Origin Ganaches.  Developed this winter following the introduction of our new single origin bars, these ganaches also have the unique notes found in our Peru 63%, Dominican Republic 63% and Chuao 70% blends.  Currently they are only available in our stores but we think this is the perfect excuse for a brand new Single Origin Selection Box…watch this space!

 

Award-winning caramel box £17.50

Award-winning caramel box £17.50

 

Our fourth gold went to our zesty, heady Mandarin & Tonka Bean Caramel.  This, along with our newest caramel and silver award winner, our Pear William Caramel can be found in our Caramel Selection Box.  These new awards mean every chocolate in this box is an award winner now as our Kalamansi Lime and Passion Fruit & Rosemary Caramels won in 2013.

Anglesey Sea Salt Caramel Ganache, £13.50 for 100g

Anglesey Sea Salt Caramel Ganache, £13.50 for 100g

We were so happy to hear our Anglesey Sea Salt Caramel has also finally won an accolade.  Our clear best seller for years, this chocolate also won Best Salted Caramel in Good Housekeeping Tried & Tested a couple of months ago.  Our kitchen team are perpetually covered in cocoa powder from dusting mountains of these caramels, which are now available online in cute Rococo ballotins.

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Award-Winning Artisan Bars, left – right: Peru 63%, Cardamom Dark, Morello Cherry, Gru Grococo

 

This was the year of dark chocolate for us, as our bars also shone.  Our 65% house blend, made with cocoa from our farm in Grenada, is the base for our Dark Cardamom Artisan Bar, which won silver, and our Morello Cherry Artisan Bar, a Christmas special which won bronze.  Our Peruvian 63% cocoa Single Origin bar also won a bronze award.

A particularly special award for us was the bronze medal for our Single Estate GruGrococo bar.  This bar is made for us by the Grenada Chocolate Company in their solar powered factory just down the road from our Grococo cocoa farm on the island.  The farm is only 9 acres so the bar is in limited supply, and only available from Rococo.

Crunchy Hazelnut Praline and Pistachio, Almond and Hazelnut Praline

Crunchy Hazelnut Praline and Pistachio, Almond and Hazelnut Praline

Bronze awards also went to two of our ever popular pralines.  Our Pistachio, Hazelnut and Almond Praline is a hazelnut and almond praline with a white chocolate and pistachio ganache, topped with a shiny green pistachio.  The Crunchy Hazelnut Praline is whipped and sprinkled with extra caramelised hazelnuts.  These, along with all our other Couture chocolates, are made in our London kitchen at Rococo Towers and are available exclusively in Rococo stores.

Rococo Tins

Rococo Tins

The final silver award went to our packaging.  The blue and white pattern which makes Rococo so recognisable is featured on our drinking chocolate tins.  They make a beautiful Rococo keepsake for your kitchen.  You can find them in our shops filled with our Organic Drinking Chocolate, Gusto Italiano and Chicchi di Caffe.

Make sure you follow Barry (@RococoBarry), Chantal (@ChantalCoady) and our kitchen team (@RocChocKitchen) on twitter for updates from the ceremony tonight.  Our chocolatiers also post updates straight from the kitchen, so keep an eye on their tweets for sneak peeks at the newest developments!

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