Britain triumphs at International Chocolate Awards
The Brits have pulled out another world class performance in Olympic year, this time in chocolate making.
Britain has picked up three golds and four silvers at the inaugural International Chocolate Awards.
The awards are designed to reflect international tastes in chocolate.
Over 600 products were entered in the country rounds held in Italy, the UK, America and Canada earlier in the year, with 102 making it through to the world final held in London (where I was one of the judges).
Everything from bonbons to pralines, ganaches and chocolate spreads were tested, with only one gold and a couple of silvers being awarded for each category.
British triumphs
Paul A Young triumphed in the Unflavoured Dark Ganaches and Truffles category, winning gold for his 85% RAW Ecuadorian dark chocolate truffle. Damian Allsop’s Madagascan Water ganache and Rococo Chocolates’ Madagascan House truffle both picked up silvers.
Paul also won the Flavoured Dark Caramel for his sea salted caramel (pictured above).
Damian Allsop’s Salty Liquorice Water ganache came top in the Flavoured Dark Ganaches and Truffles category, with Boutique Aromatique’s Mint & Sweet Basil and Rococo’s Rose & Cocoa Nib ganache collecting silvers.
The UK is currently one of the most vibrant and creative countries in the world for filled chocolates, with more chocolate shops opening here than in any other country. Latin American chocolate makers, however, dominated the bar categories of the awards, with Ecuador's Pacari Chocolates taking home several golds.
The International Chocolate Wards return next year, with dates already announced for the Italian national competition (4-7 February 2013) and British national competition/European semi-final (3-8 March 2013).
In the meantime, why not give one of Paul A Young’s recipes a go yourself?
Top 5 Paul A Young recipes
Now this is fancy. Paul A Young swears that cheese, port and chocolate go together, and if you whip up a batch of these chocolate port truffles you’re bound to spark debate at a dinner party. Don’t knock it until you’ve tried it.
Dark chocolate and ginger were meant to be. Add cardamom to the mix and you’ve got yourself a truly scrumptious chocolate tea bread to share with granny. Plus there’s no creaming, smoothing or any effort at all required for this bake.
Paul’s favourite brunch sandwich is a combination of honey-cured bacon, rich dark chocolate and ripe tangy Stilton. Mouth-watering and satisfying, the salty smack of the bacon works wonders with the sweetness of the honey and chocolate.
This fig and date tart with cumin syrup uses my favourite type of pastry, made with cream cheese. It is wonderfully light, flaky and buttery, and melts in the mouth. What's more, cream cheese pastry is infinitely versatile and the quickest pastry you can make – I promise.
It was inevitable that at some point I would come up with this recipe as I love both mulled wine and hot chocolate. A warming, indulgent and very boozy drink, it is definitely one for adults only. You’ll need plenty of spices and a bottle of red.
More chocolate treats
Eric Lanlard's hot chocolate fondant
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