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Paul A Young Fine Chocolates Win Gold at the International Chocolate Awards

Paul a Young Fine Chocolates (www.paulayoung.co.uk) is celebrating after, once again, scooping top prizes at the European Semi Final of the International Chocolate Awards.

Paul’s celebrated Sea Salted Caramel was awarded Gold in the Dark Chocolate Caramels category – the second year in a row Paul’s best-selling chocolate has won the top award in this category. Last year it went through to also win Gold in the World finals.

Paul also retained the Gold in the Unflavoured Dark Truffle category with his RAW Ecuadorian 85% dark chocolate truffle.

The Gold rush continued in the Mixed Chocolate Truffle category – a new category for this year – where the Passion Fruit Curd came top.

The Passion fruit curd – a 70% raw Ecuadorian chocolate shell with a fragrant passion fruit and white chocolate curd filling – was described by the Grand Jury as “That rare thing – almost perfect looking and perfect tasting. A well-balanced, fresh fruity piece that sits on the fun side of chocolate pleasure.”

Paul was thrilled to also receive a Silver award for his ever-popular sea salted caramel bar, which was entered into the awards for the first time this year. All four products will now go forward to the International Chocolate Awards World Final, which takes place during Chocolate Week in October.

Paul’s achievements at the International Chocolate Awards follow news of the company’s selection for the 2013 Walpole British Luxury Brands of Tomorrow programme as well as wins at the Academy of Chocolate Awards last month, where the Passion Fruit Curd again came top. Paul was also honoured with the Academy’s first ever Discretionary Award for Innovation.

Regularly referenced by the press and his peers as one of the world’s best chocolatiers, Paul a Young is famed for his exquisite chocolates and flavour combinations. He is the only chocolatier in London working in a truly artisan way; he and his team make all their creations completely by hand, in small batches and at every stage using fresh ingredients.

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