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ACADEMY OF CHOCOLATE AWARD

25th July 2019, Author: Luisaschoc

The only chocolate maker in Nottingham, Luisa from ‘Luisa’s Vegan Chocolates’, produces award-winning chocolate at her outlet in Sneinton Market, using a traditional artisan process to transform directly-sourced cocoa beans from bean-to-bar. Her most recent achievements include an array of prestigious ‘Academy of Chocolate Awards’, including a Gold Award for her 92% Philippines chocolate, and two Bronze Awards for her Makira and Madagascan bars, following on from last year, where Luisa won both a Bronze Academy of Chocolate Award and a Great Taste award, confirming the persistent fine quality of her exquisite chocolate, fundamentally different in taste and ethos to mass-produced confectionary in every step of the process. Not only is Luisa’s chocolate exceptional in taste, but each and every bar and truffle is vegan, gluten free, and made without refined sugar, with no compromise on taste, making her products a healthier, as well as a more ethical, alternative to mass-produced confectionery items. “Not only do we make dark chocolate, but have also recently launched ‘casholate’, a delicious alternative to milk chocolate, using cashew nuts to give a creamy taste, as well as a range of truffles”.

The premium taste of Luisa’s chocolate begins with the selection of beans; the cacao used in each bar is of single origin, in order to preserve the unique tasting notes that arise from each region as cacao beans pick up the flavours of the terrain on which they are cultivated, hence each origin produces bars with distinct flavours, “much like a fine wine, from citrus and fruity notes to smoky notes, depending on the region”, making chocolate-tasting events delightful. This focus on single-origin chocolate, as opposed to the abundance of mass-produced chocolate which uses multi-origin beans in each bar, masking the unique flavours of each origin, in addition to Luisa’s emphasis on using an artisan bean-to-bar process, rather than simply reforming readily-made chocolate into moulds, sets Luisa’s chocolate apart as she evokes bean-to-bar chocolate that is bursting with rich flavours, celebrating the tasting notes that characterise each region.

Luisa’s ethos is rooted in sustainability; the bean-to-bar production is currently waste-free, with the cocoa bean shells, usually discarded, used to make a delicious chocolate tea, and Luisa is “currently working towards making all my packaging biodegradable”. Luisa’s depth of knowledge of the cultivation of cacao and the fermentation process was notably enriched by her recent trip to Colombia, where “by being in direct contact with the farmers, with my recent trip to Columbia to meet the cocoa farmers that will supply my beans ensuring a strong relationship with the farms we work with, we emphasise the importance of ethical trade and the monumental positive impact that being paid a better-than-fair price for their beans can make to each and every community that supplies us”.

Luisa’s newly assigned awards prove her fine quality chocolate is being recognised by global organisations, making it the perfect time to visit her shop at Sneinton Market, Nottingham, to appreciate the artisan process for yourself and taste her chocolate bars and truffles, and the bars are also available to order online at www.luisasveganchocolates.co.uk