A Hungarian Chocolate-Maker Is One Of The Best In The World
The chocoMe manufactory was awarded with the silver prize at the International Chocolate Awards – the most prestigious international competition. Thus, ChocoMe is the first Hungarian enterprise which was awarded in a professional world competition – HVG reported.
ChocoMe was founded 4 years ago, since then it has been granted with more than 15 different prizes. Having got this prestigious appreciation they officially belong to the best contemporary chocolate-makers.
Moreover, the International Chocolate Award Prize is similar to the Michelin-star and Bocuse d’Or prizes in their importance and quality. The members of the jury were the most prestigious international chocolate experts, gastro experts, chefs and sommeliers – Seventy (UK), Manhattan Chocolate Society (US), Master of Wine (UK), The New Taste of Chocolate (US), Ecole Chocolat Professional School of Chocolate Arts (US), The Well-Tempered Chocolatier (Kanada) – who chose and gave the silver prize to the Hungarian chocolate. The chocolate’s name is Piemonte’s nuts coated with cinnamon flavored milk chocolate. This Hungarian chocolate speciality belongs to the Raffinère range. The president of the jury was Martin Christy, the founder of the prize, who is the editor of the Seventy chocolate website and he is also the biggest chocolate expert in the world.
Gábor Mészáros chocolatier noted that he considers this prize a great honour both for the ChocoMe enterprise and for all Hungarian chocolate-makers. Gábor received the award in the Medici Riccardi Palace in Florence yesterday. Interestingly, the packaging and design of the Raffinère brand was also granted the A Design Award in Milano last month.
The founder of the ChocoMe highlighted that both the design and the content of this product is in a perfect harmony and they hope that their costumes will also love and appreciate the design and their chocolate specialities.
ChocoMe on Facebook: facebook.com/chocome.hu
based on article of hvg.hu
translated by Valentina Leanyfalvi