Academy of Chocolate 2015 Awards

The London Academy of Chocolate released their ridiculously large number of award winners for 2015.

They had two bean to bar dark chocolate categories: under 80% and at least 80%.

GOLD under 80%
Åkesson's Madagascar 75% Criollo
Amano Ocumare 70%
Bar au Chocolat Dominican Republic 70%

SILVER under 80%
Åkesson's Bali 75% Trinitario
Bar au Chocolat Madagascar 70%
Castronovo Colombia Sierra Nevada 72%
Chocolat Madagascar Fine Dark 65%
Chocolat Madagascar Organic Fine Dark 70%
Dick Taylor Madagascar Sambirano
Green & Black's THIN Dark 70%
Hotel Chocolat 70% Saint Lucia Rabot Estate Bord du Lac
Pump Street Bakery Grenada 70% Crayfish Bay Estate
Pump Street Bakery Madagascar Criollo 74% Åkesson's Estate
Red Star Duffy’s Honduras Indio Rojo 72%
SPAGnVOLA Nigeria 70% Oda Cocoa Estate
SPAGnVOLA Dominican Republic 70% Single Estate

BRONZE under 80%
Amano Chuao 70%
Amano Cuyagua 70%
Amano Madagascar 70%
Amano Morobe 70%
Amazona 74% El Shunté (Tiesto)
Amazona 72% Valle del Chanka (Lamas)
AQUIM Q 65%
Chocolate Tree Madagascar Sambirano 72%
Chocolate Tree Peru Marañon 69%
ChocXO Camino Verde Ecuador 72%
ChocXO Guantupi Ecuador 75%
ChocXO Tres Rios Peru 68%
Damson Ecuador 70% Los Rios
Damson Madagascar 70% Åkesson Estate
Dick Taylor Belize Toledo
Dick Taylor Ecuador Camino Verde
Doble & Bignall Raven Johe 72%
Domori Ocumare 77 Criollo 70%
Du Jour Pure 70%
Hotel Chocolat 70% Honduras Mayan Red
Idilio Origins No. 3 Selección Cata Ocumare
Idilio Origins No. 4 Carenero Urrutia Superior
NAÏVE Nicaragua Nicalizo 72%
Omnom Madagascar 66%
Original Beans Papua Kerafat
Original Beans Piura Porcelana
Pacari Esmeraldas 60%
Red Star Duffy’s Nicaragua Chuno 70%
Ritual Mid Mountain Blend
Rococo Organic Dark 65% Artisan Bar
Rozsavolgyi Madagascar Criollo 71% Åkesson Estate
Rozsavolgyi Puerto Cabello 74%
Rozsavolgyi Porcelana 71%
Tobago Cocoa Estate

GOLD at least 80%
Åkesson's Madagascar 100% Criollo

SILVER at least 80%
Papa 80% Peru
Pump Street Bakery Honduras Finca Tres Marias 80%
SPAGnVOLA Dominican Republic 80% Single Estate

BRONZE at least 80%
Bar au Chocolat Trinidad 80%
Baravelli's Madagascan Sambirano 82%
Chocolat Madagascar Fine Dark 85%
Michel Cluizel Noir Infini 99%
Domori Criollo 100% Hacienda San Jose
Hazel Mountain 87% Venezuela Bean Sur del Lago
Szanto Tibor Baracoa Cuba 88% Ocenta y Ocho

Here's a link to the full lists of 2015 Award Winners in all of the categories.

International Chocolate Awards 2014 European Semi-Final Winners

The International Chocolate Awards announced the 2014 winners of the European semi-finals. Here are the unflavored dark chocolate bar winners. National awards were given when at least 10 entries from a country were submitted in the category.

Europe
GOLD: Bonnat Kaori
GOLD: Friis-Holm Johe 70%
SILVER: Friis-Holm Nicaliso 70%
SILVER: Friis-Holm Chuno Triple Turned 70%
SILVER: Bonnat Libanio
BRONZE: Åkesson's Bali Sukrama Farms
BRONZE: Red Star Duffy's Honduras Indio Rojo 72%

High Percentage
GOLD: Åkesson's Madagascar Ambolikapiky 100%
BRONZE: Francois Pralus Le 100% Madagascar

National
BRITAIN GOLD: Red Star Duffy's Honduras Indio Rojo 72%
FRANCE GOLD: Bonnat Kaori

Note that Åkesson's chocolate is made by Pralus and Friis-Holm chocolate is made by Bonnat.

Review: Åkesson's Brazil Fazenda Sempre Firme 75%

Richard's Rating: 6.0

chocolate maker (unknown) bar Brazil region Brazil plantation Sempre Firme cacao trees Forastero year 2011 size 60g ~ 2.1oz cocoa solids 75% added fat cocoa butter sweetener cane sugar emulsifier soy lecithin flavoring (none) other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1317 Bitter Chocolate texture relief, scoring, smooth, uneven sheen, scuffing aroma earth (hay), roast (tobacco) snap hard taste earth (hay), roast (tobacco), bitter, fruit (berry, raisin), sweet melt smooth length short finish somewhat bitter, slightly sour, slightly acidic

Åkesson's sells three single origin plantation bars: Madagascar Ambolikapiky and Bali Sukrama Farms that we've previously reviewed, and this one: Brazil Fazenda Sempre Firme. Åkesson purchased this plantation in Bahia in 2009.

The cacao grown at Fazenda Sempre Firme is a Forestero variety called Parazinho. Åkesson's Brazil chocolate was made with 75% cocoa solids (cacao beans from this plantation and added cocoa butter). The other 25% were cane sugar and soy lecithin.

Åkesson's chocolate is made by an unnamed French company (presumed to be Pralus). Even though they did not make the chocolate themselves, Åkesson's was actively involved in production decisions.

The bar came sealed in a clear cellophane inside a black paper box. It weighed 60 grams and had a large "Å" relief in the center. The bar was scored into symmetrically, but unevenly, into 9 pieces. The best before date for this particular bar was December 16, 2013.

Brazil Fazenda Sempre Firme had a medium dark brown Bitter Chocolate (PANTONE 19-1317) color. The chocolate was not in perfect condition (probably from improper transportation or storage at some point), yet the surface was smooth with an uneven sheen and a little scuffing. The picture above over-emphasized the contrast -- the bar looked better in person.

The aroma was primarily a strong earthy scent that reminded me of wet hay. There was also a tobacco roast. The combination smelled slightly unpleasant to me. The snap was hard.

The initial taste of this chocolate was similar its aroma: a powerful earthy hay with tobacco roast undertones. Bitterness and sweetness were present as fruit flavors developed. I tasted berry and raisin in particular.

The melt was smooth. The chocolate flavor lasted 15 to 20 seconds after the chocolate was gone, giving a short length. The finish was somewhat bitter, slightly sour, and slightly acidic.

Åkesson's previous Brazil bar, made with cacao from a neighboring farm (Fazenda Monte Alegre), won a gold in 2011 from the Academy of Chocolate.

You can purchase Åkesson's Brazil Fazenda Sempre Firme 75% online from The Meadow for $7.95.

Review: Åkesson's Bali Sukrama Farms 75%

Richard's Rating: 6.5

chocolate maker (unknown) bar Bali region Bali plantation Sukrama Farms cacao trees Trinitario year 2011 size 60g ~ 2.1oz cocoa solids 75% added fat cocoa butter sweetener cane sugar emulsifier soy lecithin flavoring (none) other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1012 Dark Brown texture smooth, relief, scoring, uneven sheen aroma earth, roast, spice, wood snap hard taste spice, roast (coffee), sweet, fruit (mango), acidic melt smooth length short finish somewhat bitter, slightly acidic

Bertil Åkesson has cacao plantations in Madagascar and Brazil (the sources of cacao for his Madagascar Ambolikapiky and Brazil Fazenda Sempre Firme bars). He also works with Big Tree Farms in Bali (where they support "social, ecological, and economically sustainable supply chains").

Åkesson's supplied Trinitario cacao beans from two Sukrama brothers's farms for this Bali two plantation bar. Although they are involved in production decisions, Åkesson's does not make their own chocolate. Instead, they use an unnamed French company to make it for them.

Bali Sukrama Farms contained 75% cocoa solids, and had ingredients of cane sugar, cocoa butter, and soy lecithin in addition to the cacao beans.

The bar came enclosed in clear cellophane inside a textured black paper box. It weighed 60 grams and had a large "Å" in the center. The bar was scored unevenly into 9 pieces. The best before date was June 6, 2013.

The color of Bali Sukrama Farms was a medium-dark brown Dark Brown (PANTONE 19-1012). The surface was smooth, with an uneven grayish sheen (likely transported or stored in non-ideal conditions at some point). The snap was hard.

The chocolate's aroma contained earth, roast, spice, and wood scents.

The taste included spice, roast, and fruit flavors. The roast tasted of coffee and the fruit included mango. I also noticed sweetness and some acidity.

The melt was smooth. The length was short, with the flavor lasting about 15 seconds after the chocolate was gone. The final aftertaste was somewhat bitter and slightly acidic.

You can purchase Åkesson's Bali Sukrama Farms 75% online from The Meadow for $7.95.

Review: Åkesson's Madagascar Ambolikapiky 75%

Richard's Rating: 6.5

chocolate maker (unknown) bar Madagascar region Madagascar plantation Ambolikapiky cacao trees Criollo year 2011 size 60g ~ 2.1oz cocoa solids 75% added fat cocoa butter sweetener cane sugar emulsifier soy lecithin flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1012 Dark Brown texture smooth, relief, scoring, uneven sheen aroma earth (grass, hay), roast (cocoa, smoke), fruit snap hard taste roast (smoke, cocoa), fruit (berry, citrus, raisin), sweet melt smooth length medium finish somewhat acidic, slightly sour

The Åkesson family has been growing cacao and spices since the 1970s. For decades, they have been supplying fine cacao beans to chocolate makers. Recently Bertil Åkesson launched the Åkesson's line of chocolate and other exotic foods. The first bars were produced in 2009 and Åkesson's currently makes three unflavored plantation chocolate bars: Bali, Brazil, and Madagascar.

One of their plantations is Ambolikapiky in the Sambirano Valley of Madagascar. It currently produces about 300 tons per year of Trinitario cacao beans and 2 tons per year of separately harvested Criollo cacao beans. The beans used in making Åkesson's Madagascar bar come from the Criollo cacao of that plantation.

The ingredients of this chocolate were organic cacao, organic cane sugar, organic cocoa butter, and soy lecithin. Cocoa solids made up 75% of the chocolate. It was certified organic by bio.inspecta. Åkesson's chocolate is made by a company in France, but I have not confirmed who they are.

Inside a black paper box, the bar came sealed in a clear cellophane wrapper. The 60 gram bar had the relief of a large "Å" in the center and was scored into 9 pieces of three difference sizes. The best before date was June 6, 2013. Based on its appearance and two years since production, it's likely that this chocolate experienced a period outside of ideal storage conditions.

Madagascar Ambolikapiky had a medium brown Dark Brown (PANTONE 19-1012) color. The surface was smooth, with an uneven grayish sheen. The bar had a hard (almost very hard) snap.

The aroma had a strong earthy scent of mostly grass with a touch of hay. Roast and fruit were also present. The roast contained cocoa and smoke scents. During one review pass, I thought the fruit included peach.

The chocolate tasted of roast and fruit. The roast was smoke and cocoa, like the aroma, but with the smoke stronger than the cocoa. The fruit flavors I tasted were berry, citrus, and raisin. It was also sweet.

The melt was smooth. The flavor lasted 25 to 30 seconds after the chocolate was gone, giving a medium length. The finish was somewhat acidic and slightly sour.

This chocolate won a silver in the category of "involved in the bean to bar process yet don’t own their own factory" at the Academy of Chocolate's 2011 Awards.

You can purchase Åkesson's Madagascar Ambolikapiky 75% online for $7.95 from The Meadow.

Academy of Chocolate 2013 Awards

The London Academy of Chocolate released their award winners for 2013.

Here are the winners in the bean to bar dark chocolate category:

GOLD:
Amedei Blanco de Criollo
Amedei Cru Madagascar
Bar au Chocolat Chiapas, Mexico 70%
Bar au Chocolat Sambirano Valley, Madagascar 70%
Original Beans Beni Wild Harvest 60%

SILVER
Akesson's Madagascar
Amano Chuao
Amedei 9
Amedei Toscano Black 63%
Hotel Chocolat Rabot Marcial 70%
Marou Tien Giang 70%
Michel Cluizel Mokaya 66%
Potomac San Martin 70%
Tabago Estate 70%

BRONZE
Marou Ben Tre 78%
Oialla Dark 72%

Here's a link to the full lists of 2013 Award Winners in all of the categories.

Academy of Chocolate's 2011 Awards

The London Academy of Chocolate just published their full list of award winners for 2011.

Here are the winners in the bean to bar dark chocolate category:

GOLDEN BEAN
Duffy’s Honduras Indio Rojo 72%
Amedei 9

GOLD
Michel Cluizel Los Ancones 67%
Askinosie San Jose Del Tambo
Amedei Toscano Black 63%

SILVER
Askinosie Tenende Tanzania
Grenada 82%
Amano Dos Rios
Amano Chuao
Amedei Cru Madacascar
Soma Three Amigos 70%
Amedei Toscano Black 70%
Pralus Chuao 75%
Rózsavölgyi Trincheras 70%
Potomac Upala 70%
Olivia 76%

BRONZE
Duffy’s Corazon d’Equador 72%
Michel Cluizel 85%
Valrhona Manjari
Rózsavölgyi Porcelana 71%
Valrhona Alpaco
Valrhona Guanaja
Zokoko Tranquilidad Bolivia 72%


And in a separate category of "bean to bar" without processing the beans themselves...

GOLD
Idilio 2 Amiari Meridena
Åkesson's Brazil Fazenda Monte Alegre 75%

SILVER
Baruzzo Quinche 70%
Åkesson's Madacascar Ambolikapiky 75%
Friis Holm Nicaliso
Idilio 12 Finca Torres
Original Beans Beni Wild Harvest 66%
Demarquette Peru Pangoa 70%
Zokoko Alto Beni Bolivia 68%
Bojesen Oialla
Original Beans Cru Virunga 70%

BRONZE
Hotel Chocolat Rabot 65% (120 hour conch)
Hotel Chocolat Rabot 66%
Moonstruck Fortunato No. 4
Idilio 1 Porcelana
Konzept Barlovento

As you can see from the many names above without links, we've not yet reviewed most of the winners and look forward to doing so in the future.

Here's a link to the full lists of 2011 Award Winners in all of the categories.