They just keep doing it. Jasper + Myrtle has just recently scooped more international chocolate accolades making them Australia’s most internationally awarded bean to bar chocolate company in 2017.
They received four medals in the Asia-Pacific division of the International Chocolate Awards judged in New York receiving silvers for their Classic Milk Chocolate and Dark Espresso Chocolate, and bronze medals for their Wakame and Himalayan Rock Salt Dark Chocolate and their Caffe Bianco – white chocolate with coffee.
These four accolades place them in the World Finals to be judged in London later this month. And this on top of their Academy of Chocolate award wins earlier this year in London!
Canberran chocolate maker Li Peng Monroe is thrilled that her chocolates also won two awards at the Australian Food Awards in Melbourne – gold for Nunu Bougainville Twilight Dark Milk Chocolate and silver for the Caffe Bianco, as well as bronze for the Nunu Bougainville at the Sydney Royal Easter Show.
These awards have firmly cemented them as producers of fine bean to bar chocolate. This chocolate tastes just divine!
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