Once it rains, it pours – and yet another testament to this is the slew of awards Indian brands and chefs have been bagging for their exceptional commitment to craft. Adding to this list of achievements for the year, is artisanal chocolate brand – Paul And Mike, who clinched two ‘sweet’ positions amongst the 25 contenders for the finals of the International Chocolate Awards. Bagging four silver and one bronze medal, apart from placing second in the ‘Dark Chocolate With Inclusions’ category, their Gin & Ginger bar of chocolate was ranked ninth across 42 categories.
The finals which took place in Italy, witnessed an Indian brand secure a spot among the Top 10 for the first time. Amongst other products that won awards, Paul And Mike’s Sichuan Pepper and Orange Peel dark chocolate at the 23rd rank, Mango IPA Beer, Rum and Rummy Raisins, as well as the 87% Dark Plain were taken notice of and praised for their original and unique flavours. This landmark achievement also put Paul And Mike’s chocolates among some of the leading producers of the world, like Fu Wan from Taiwan, Pacari from Ecuador and Friis Holm from Denmark.
Sharing his excitement and gratitude for this latest success, Vikas Temani – the CEO of the brand, shared that the team is constantly working behind the scenes to improve upon their ideas and hone their products to meet global standards. With the Gin & Ginger bar scoring the highest with 92.1 points and the Sichuan Pepper and Orange Peel following at a close 91.1 – the high quality chocolates have been crafted without the inclusions of milk or sugar to hide the imperfections of the cocoa bean.
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The Kerala-based chocolate brand sources its beans from farmers in Andhra Pradesh and Kerala, with a production unit located just a kilometer away from their Kochi farm – making the chocolates a farm-to-bar concept. The artisanal chocolate label also hopes to achieve its Carbon Negative status this year, while educating interested consumers about he cultivation and crafting process, farm tours as well as interactive sessions with agronomists and chocolatiers.