Kerry Witt from Chocolate By Miss Witt has impressed the judges at the world renowned Academy of Chocolate Awards held recently in London. She won two awards; a Silver in the category of ‘Fruit Ganache’ and a Bronze in the category of ‘Herb Ganache’. The Silver was awarded for ‘The Laird’ chocolate which Kerry created with 85% Montecristi dark chocolate from Ecuador, orange marmalade and Glenfiddich whisky. The Bronze was awarded to Kerry for her ‘Dark Smokey Apricot’ chocolate which she created with her unique Hildon Mineral Water ganache together with Lapsang Souchong tea and apricots.
These annual awards attract entries from across the globe and give recognition to some of the world’s finest chocolates. This year Michael Nadell headed up the judging panels who included international chocolate experts and buyers, pastry chefs, food professionals and food journalists.
Miss Witt commented on her awards “Winning a Silver and a Bronze for these two chocolates means something particularly special to me. They are both made using Montecristi chocolate from a farming cooperative in Manabi , Ecuador. In April this year this region was severely hit by an earthquake which destroyed many cocoa farmers’ homes. The cocoa farmers are an integral part of the Academy of Chocolate awards and without their hard work we would not have the amazing flavour profiles of the Montecristi chocolate which is at the heart of my work.