Mexico
and South America are known for being the cradle of cacao . Now, their chocolatiers produce some of the finest, most complex, and delicious chocolates in the world.
In Mexico , cacao was enjoyed before colonial times and was deemed as a gift from the gods.
In the last years, Mexican chocolatier s have recovered traditional flavors and methods, but they have also innovated by using exotic ingredients to create these delicacies, for which they have been awarded numerous national and international prizes.
This year, the International Chocolate Awards announced the winners of the 2018 Americas Competition . The jury includes judges from South America, the U.S., Europe, and Japan. 800 different products entered this years' competition; 130 chocolate companies from 16 different countries.
La Rifa Chocolatería
won the silver medal for its dark chocolate bar; Wolter won silver for its “Quetzalli Agua Selva dark” chocolate bar; and TA.CHO won for its “Consuelo 73%” chocolate, in the same category. Kakaw Museo won bronze with its “Tableta de Origen La Rioja- Xocolate Chiapas”, dark chocolate bar.
In the “Plain/origin dark chocolate bars made with alternative natural sugar” category, Le Caméléon won bronze for its “Soconusco VIII” chocolate.
Wolter
won another silver medal for its “Quetzalli Criollo Pasión 70%” dark chocolate bar; while MUCHO Chocolate won bronze in the same category.
In the “Rough ground flavored dark chocolate bars” category, Wolter won gold for its “Quetzalli 70%” chocolate, with chicatana salt and cardamom.
In the Milk chocolate category, Le Caméléon won silver for its milk chocolate with grasshoppers; and Que Bo! won gold for its passion fruit and pink pepper chocolate; Wolter won bronze for its café de olla chocolate.
Le Caméleón
won bronze for its cacao nibs; and Que Bo! won bronze for its spicy mangoes covered with milk chocolate.
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