Year 12 | 30 March 2020 | TO ENTER | TO REGISTER

Nicaraguan chocolate bars win international awards

Nicaraguan chocolate bars win gold and silver at the 2013 World Final of the International Chocolate Awards that took place last October at the first London Salon du Chocolat. The renowned competition evaluated over 800 products to recognize the best quality chocolate from around the world.

Mikkel Friis-Holm, a Danish small chocolate maker, participated in the awards with two bars made of chocolate provided by Nicaraguan based company, Ingemann. The gold medal was awarded to a dark milk chocolate made from a mixture of fine flavor beans from the Northern highlands of Nicaragua; while the silver medal was awarded to a dark chocolate bar, made from pure Nicaliso beans, a special variety because of its flavor profile.

“The cocoa beans are truly special”, observed Mikkel, “I know exactly which farmers contributed in delivering the cocoa to make these bars. I receive a product description along with each batch, which indicates details about the post-harvest protocol; a transparency I’ve never seen before!” He also added how pleased he was with his chocolate provider, Ingemann, “they are not just a cocoa provider; they are a specialized partner in providing fine cocoa of excellent quality with detailed technicalities, which are very important to define my final recipe for my chocolate.”

Ingemann is a family-owned and managed supplier of fine cocoa and honey from Nicaragua. Together with a mother company in Denmark they produce an array of different types of cocoa with clearly distinguished flavor profiles for the fine chocolate industry worldwide.

Lars Saquero Møller, General Manager of Ingemann, was also present at the awards. “This is a great acknowledgment for Mikkel and indirectly for us as a fine cocoa bean processing company”, commented Lars. “This proves that Nicaraguan beans have a huge potential to become world famous. It is a matter of applying the protocols in each aspect of the cocoa business.”

by S. C.
11 december 2013, Food & Fun > Gastronomy