Calgary's Master Chocolat brings home SEVEN awards from Academy of Chocolate Competition

Press Release ( - CALGARY, Alberta - Jul 26, 2016 - MEDIA RELEASE Master Chocolat brings home SEVEN awards from  the 2016 Academy of Chocolate Competition in London Fresh from his major win of 7 awards from the Academy of Chocolate competition in London, Bernard Callebaut chocolatier at Calgary’s Master Chocolat says chocolate lovers in Alberta and across North America are changing the chocolate game with a more sophisticated palate, a willingness to spend a bit more for quality, and a sense of adventure in different tastes, textures and ingredients. Over 50 global chocolatiers competed for coveted placement, including a handful of Canadian companies in Ontario, Quebec, Alberta and British Columbia. The company’s winning categories and products include: GOLD – White Chocolate – Bella SILVER – Dark Bean to Bar Over 80% – Bar 85% SILVER – Floral Spice Ganache – Lavender SILVER – Salted Caramel – La Mer 65% BRONZE – Alcohol Ganache – Mint BRONZE – Flavoured Dark Chocolate Bar – Snack Bar BRONZE – Flavoured White Chocolate Bar – Pistachio Bar BRONZE – Other Caramel – Ginger Caramel Bernard states that participating in high-calibre events such as the Academy competition keeps his ideas and techniques up to date. It also puts Calgary and Canada on  the map in a highly competitive industry. “You want to measure yourself to where you are standing in the chocolate universe,” he states. “It also motivates you to raise the bar and gets your creativity flowing.  You exchange ideas with all the people participating and judging and it gives you knowledge where the trends are going.” Although chocolate lovers love traditional flavours, Bernard adds that every generation brings new opportunities to change things up. “When you are in the food business and are truly passionate, you always want to change recipes and experiment. It’s a living animal,” he states. “One of the reasons  I support the Academy is that they are making people of all ages aware of good quality chocolate with seminars and publications. Chocolate can be a sophisticated product.  Unfortunately the majority of chocolate sold in the world is of average or poor quality, Governments should put legislation into place;  For example, a chocolate with more than 50 per cent sugar should be called candy.  It is a quality and health issue.” At the end of the day, what is most important, concludes Bernard, is that there are food operators that continue to stand up for quality. “That is not very common in the food industry, but it’s what a lot of consumers want. I believe in smaller portions of good quality than very large portions of poor quality.” Master Chocolat Bernard and Sons chocolates are available at all locations of Calgary Co-op stores, Calgary Farmer’s Market, Save-On Foods in Edmonton, Red Deer and Lethbridge as well as online at A complete list of categories and winners of the 2016 Academy of Chocolate Awards website.

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For interview information, contact Donna Gray, Goddess Communications at +1.403.831.1150 or email to

Source : Master Chocolat Bernard and Sons

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