An international breakthrough in the life of chocoMe Atelier: the prestigious International Chocolate Awards have catapulted Hungarian bean-to-bar chocolates to the forefront of the world
chocoMe Atelier’s bean-to-bar collection has earned four silver and three bronze medals at the European round of the International Chocolate Awards, widely regarded as the most prestigious competition in the world of craft chocolate. With this recognition, the Hungarian chocoMe Atelier has not only captured the attention of European gastronomic excellence cuisine, but has clearly entered the ranks of the world’s most acclaimed bean-to-bar chocolate makers.
What makes these awards particularly significant is that the Atelier collection was launched less than a year ago—and has already sparked major professional acclaim. The world of bean-to-bar chocolate represents the most refined and complex segment of chocolate making, where the entire process—starting from the careful selection of cocoa beans to the creation of the final bar—remains fully in the hands of the chocolate maker.
For chocoMe Atelier, this success marks the beginning of a new chapter. It is the result of years of dedicated learning, international experience, and significant investment in technology. Today, this passion and precision is not only recognized by our customers but now also validated by an international jury of experts. Every bite of the awarded chocolates reflects the exceptional quality of the ingredients, meticulous craftsmanship, and the maker’s passion.
A key figure on this journey has been world-renowned chocolate expert Chloé Doutre-Roussel, whose personal mentorship and private training sessions in Venezuela played a crucial role in shaping chocoMe’s bean-to-bar expertise. Without her guidance and professional wisdom, reaching this level of excellence would have been unimaginable.
Award-winning products:
Silver:
Cocoa beans enrobed with dark chocolate made of Chuao cocoa beans
Piemonte hazelnut enrobed with dark chocolate made of Kokoa Kamili cocoa beans, seasoned with Ceylon cinnamon
Sicilian almond enrobed with dark chocolate made of Åkesson cocoa beans, seasoned with Voatsiperifery wild pepper from Madagascar
Dark chocolate made of Åkesson cocoa beans with candied yuzu peel
Bronze:
Dark chocolate made of Choroni cocoa beans with candied iyokan peel
Dark chocolate made of Choroni beans with freeze-dried Tarocco blood orange
Dark chocolate made of Rugoso cocoa beans with panko breadcrumbs
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