The Margaret River Chocolate Company has dominated the Perth Royal Chocolate Awards with its innovative flavours and boutique craftsmanship capturing securing six Champion Chocolate Awards.
It also secured a record nine gold medals, nine silver and four bronze.
Plum and Ginger Biscuit, Lemon, Lime & Bitters, Mandarin & Chilli, Thai Caramel, Apple Pie, Black Forest and Lamington were just some of the flavours to secure awards.
The Champion Chocolates included the company's perennial favourites Dark Cherry Liqueur and Dairy Caramel, as well as the multi-award winning Plum and Ginger Biscuit gourmet bar and white chocolate Lemon, Lime and Bitters truffle.
The Margaret River Chocolate Company spokesman Martin Black said the Perth Royal Chocolate Awards attracted entrants from all over Australia and it was always encouraging to do well, especially securing six of the nine available Champion Chocolate accolades.
He said this year the company's chocolatiers had excelled themselves with innovative new offerings as well as raising the bar on established favourites like the 25 Premium Truffle Selection Box which again won a Gold medal.
It is always very rewarding to see our innovative new flavours receiving recognition, as it confirms our belief that chocolate lovers are always prepared to explore new tastes.
- Martin Black, Margaret River Chocolate Company
"It is always very rewarding to see our innovative new flavours receiving recognition, as it confirms our belief that chocolate lovers are always prepared to explore new tastes," Mr Black said.
"Each year competitions like this give our chocolatiers an opportunity to display their skills and creativity as well as have some fun and this year was no different.
"We threw them some challenges like Rhubarb Custard, Chocolate Filtered Espresso, Mango & Rum and the new Ruby chocolate and they won medals with all of them."
The region's Gabriel Chocolate was also awarded Champion Bean to Bar for their Dark Orange chocolate, and a swag of gold and silver medals for products including the Dark Ecuador 58%, Dark Espresso, Dark Chuao 99% and Java Sweet Milk.
