The Highland Chocolatier in Perthshire has won all seven of the awards for chocolate truffles at the British Finals of the International Chocolate Awards.
Not only did the Dark Velvet Truffle receive Gold in the British finals, but also the highest score of any unflavoured dark truffle judged in any of the regional finals worldwide.
Neatly celebrating this 50th award on his 50th birthday this week, Master Chocolatier Iain Burnett said “avoiding additives and using only natural ingredients creates painstaking challenges every week for the team to create the velvety textures and flavours, so this award is reassurance that chocolate critics from around the world can taste the difference!”
The brand’s chocolate is produced using a sustainable and intense, rare cocoa from the volcanic island of São Tomé, which sits just above the equator off the west coast of Africa. This is combined with fresh cream from local herds of Scottish Friesians, local heather, honey, and fruit infused with natural spices.
Iain added: “We’re also receiving that award on behalf of the farmers of the local cows that produce the fresh cream and the cocoa farmers on São Tomé island.”
The Raspberry & hint of Black Pepper Velvet Truffle received Gold in the flavoured dark truffle category, with the Espresso Mocha Velvet Truffle and the Rose Velvet Truffle taking joint Silver.
Meanwhile the three top awards for flavoured white truffles went to the White Lime & hint of Chilli Velvet Truffle, Caramel & Twist of Liquorice Velvet Truffle, and Passion Fruit & Mango Velvet Truffle.
Entries to the world’s largest chocolate awards come from tens of thousands of chocolates from over 40 countries and are judged by world class chefs, food journalists and experts. The International Chocolate Awards recognise the finest quality chocolate from around the world reflecting international tastes and offering a level playing field for world-wide entries overseen by a Grand Jury.
