1919 Chocolate received two new awards from the prestigious London-based Academy of Chocolate, “an independent body that promotes real chocolate.”
The Academy recognizes the best chocolate products around the world based on “appearance, depth of aroma and flavor, length, and complexity.” Submitted products are judged by chocolate connoisseurs, chocolatiers, food writers, and more.
From almost a thousand chocolate bars submitted to the Academy of Chocolate this year, two products from 1919 Chocolate stood out: their 62% Dark Chocolate and 70% Dark Chocolate.
Silver and bronze
For the second consecutive year, the local brand’s 62% Dark Chocolate bagged the Silver Award in the “Tree To Bar” category. Chocolate brands Chocopunto, Gaston Chocolat, Hey Fun Chocolate, Kanvela Chocolate Co. Lt., and The Grenada Chocolate Company also received the Silver Award.
Meanwhile, 1919 Chocolate’s 70% Dark Chocolate won the Bronze Award, also in the “Tree To Bar” category. Other brands that received this recognition include Cárdenas Chocolate, Chocolat Madagascar, Franceschi Chocolate, Kad Kokoa, Kanvela Chocolate Co. Lt., The Grenada Chocolate Company, and Vietnam Ca Cao Brother Company.
The lone chocolate that won the Gold Award is Limited Chocolate LLC’s Hawaii Kalaoa 73% Dark Chocolate.
“We are continuously humbled and inspired by our farm’s heritage cacao that can produce internationally awarded chocolate especially since we know firsthand, the hard work it takes to make them from tree to bar,” 1919 Chocolate posted on Instagram.
“Our goal is to continue honoring Philippine Cacao through providing top quality & uniquely 1919 chocolate products by using innovative flavors & techniques.”
The local chocolate brand, established in 2019, was started by husband and wife Karl and Kay. According to 1919 Chocolate’s website, Karl started making chocolates as a personal project after Kay brought home cacao beans from her family’s century-old farm in Batangas.
“The long history behind these fruit-bearing cacao trees, combined with modern post-harvest and fermentation protocols, create the unique flavors that 1919 is proud of,” the brand’s website read.
“1919’s initial goal was to simply create chocolate bars that their loved ones can enjoy. They have since branched out to different variants of chocolate and infused bars that showcase more of their heritage farm’s uniqueness.”
Art Daniella Sison