There is a Hungarian chocolate manufacturer called Sweetic that has been amassing awards after awards for its unique chocolate bonbons every single year. Now, it nabbed silver in one of the world’s most prestigious chocolate tasting competitions.
Sweetic started as a small family business in 2013, but over the years it has grown into an award-winning company. Today, it boasts over 50 awards from international and domestic competitions.
According to Origo, Sweetic has been performing outstandingly in international chocolate tasting competitions such as the International Chocolate Awards, the Great Taste and the Academy of Chocolate.
The small Hungarian chocolate manufacturer has received at least one star for its products at the Great Taste Awards every year since 2015.
Its most recent success is connected to the Academy of Chocolate competition. “The Academy of Chocolate was founded in 2005 by five of Britain’s leading chocolate professionals” in order to popularise fine chocolate making and consumption as well as to raise awareness of the difference between artisan and mass-produced chocolates.
At the Academy of Chocolate’s Thirteenth Golden Beam Awards (2021), the owners of Sweetic have managed to grab three awards in three different categories:
It is important to note that the Brand Experience category is the latest category at the Academy of Chocolate Awards and it constitutes a great success for a small Hungarian manufacturer.
This category combines everything, the taste, the looks, the packaging and the entire feel of the product.
Sweetic brought its best by launching the new Cacaology praline box, a unique product that introduces people to the process of chocolate making through taste and visuals.
The selection consists of three different bonbons. The first (green) is the Ambanja, which, according to Origo is unique not only in Hungary, but possible in the whole world because it incorporates the raw “flesh” of the cocoa bean.
The second bonbon (yellow) in the selection is called Sambirano, a small chocolate confection with crunchy pieces and a roasted aroma, presenting the next stage of drying and roasting the cocoa beans, Origo writes.
Last, but not least, the third bonbon (red) is called Madagascar and according to the manufacturer, it has a “silky texture, typical fruity notes of the Madagascar area”.
In addition to achieving great success in international competitions with interesting flavour combinations and exotic ingredients, Sweetic has made a truly Hungarian bonbon collection as well.
The Sweetic Magyaros (Hungarian) bonbon collection includes three different and unique flavours. Naturally, the bonbons are coloured like the Hungarian national flag.
Source: Origo.hu, academyofchocolate.org.uk, sweetic.hu