Two chocolates from the Hungarian chocolate manufactory also won awards at the gastronomic Oscar

“Our prize-winning bonbon was inspired by our hotel’s most popular oolong-raspberry-rose tea,”

said Nóra Erdélyi, master chocolatier of the Bonbonier Chocolate manufactory. “I made a thick, richly flavored chocolate cream from tea brewed in cream, which we made really exciting with crunchy praline.” The judges highlighted the bonbon’s sensationally beautiful appearance and the way the fruit acids of the Venezuelan dark chocolate used for the bonbon harmoniously highlight the extravagant flavors of the oolong-raspberry-rose cream.

“I tasted many dishes made with exotic spices this year, and they inspired me to prepare our hot chocolate recipe,”

says Nóra Erdélyi. “We added the natural vanilla-nutmeg flavors of our Ecuadorian hot chocolate with cinnamon seasoning. We make this harmoniously full, velvety hot chocolate as a hot drink that can be consumed locally and as a packaged product that can be prepared at home. I was surprised how popular it remained even in the hot summer. I am proud that after the bonbon awards of previous years, this year we were also able to win a star with hot chocolate at the Great Taste Awards competition.”