Born in Venezuela, Growing Worldwide

“The best White Chocolate in the World is Venezuelan”

Chocolates El Rey was awarded with the Gold Medal for its ICOA White Chocolate, part of its Carenero Superior Cacao line of products at the International Chocolate Awards. This award adds to the growing prestige of the company within the ranks of chocolate companies around the World. It is a tribute to the quality of the raw materials utilized, its commitment to the Venezuelan cacao grower and its incessant search for perfection.  

Another special gold medal was awarded for having been produced in a growing country, given that this white chocolate was produced in its country of origin: Venezuela.

The International Chocolate Awards is a London based International competition for the world’s fine chocolate and was established by renowned figures in the gastronomic community to recognize on equal terms, creations of chocolate makers and chocolatiers from around the world.  

The route to the finish line was not an easy one. There were more than 100 finalists alter four previous rounds before a panel of chocolate experts, pastry chefs, and culinary writers in Italy, the UK, the United States and Canada, where more than 600 entries were reviewed.

The El Rey brand had previously been awarded a gold medal by the North American good living guide named “The Fifty Best” who published its prizes in late 2011. El Rey is the only Latin American chocolate brand recognized by this guide.  

Next year Chocolates El Rey will present for the first time, its limited production, Grand Cru, Private Reserve, San Joaquin 70% Dark Chocolate for consideration at the international Chocolate Awards. The San Joaquin Second Edition, coming from the 2012-2013 crop, will be launched in Caracas on November 1, 2012. 

The Chocolate Diet?
by: Anahad O'Conner
Chocolate may not be as hazardous to your wasteline as you think - at least in moderation.
The New York Times
2012

A Passion for Chocolate
by: Pierre Hermé
Does chocolate have its own tasting etiquette, like wine, foie gras and smoked salmon do?
Pierre Hermé: Absolutely. Quality chocolate should be eaten at room temperature. Poor storage conditions, excess humidity, heat, cold or sudden changes in temperature can be lethal for chocolate.
Air France Magazine
2002

Beyond Bittersweet
by: Walter Nicholls
The simple, three-color spectrum of chocolate -- milk, semisweet and bittersweet -- has been transformed dramatically in the last three years. Some manufacturers are making milk chocolate stronger, beefing it up with more cocoa and less sugar. But even more dramatic changes are being made by those who are now calling their product simply "dark chocolate."

Singular Chocolate
by: Sam Gugino
Much like wine, chocolate can come in va rietal form. Although blended chocolates are certainly easier to find, single-origin versions of the sweet, such as the Venezuelan chocolate from El Rey Chocolates, are very distinctive.
Wine Spectator
Jan. 31 - Feb. 28, 2002

The Soul of Chocolate
by: Sandra Hernandez
Venezuela, once the world's top cacao exporter, is returning as a source of premium chocolate.
Los Angeles Times
www.latimes.com/food
Wednesday, February 23, 2000
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