In total, there were 93 new products from all over the world for journalists to evaluate. Moreover, what’s really cool is that once the gummi is packaged, the “graham crust” layer actually develops a more textural crunch after two weeks.
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The three-layer gummi perfectly captures the cheesecake flavor note as well as appearance. The Swiss chocolate experts experimented for more than a year-and-a-half with rebaudioside A, the sweetener derived from the stevia plant.įinally, there’s my favorite: Trolli Cheesecake gummi. Villars uses a natural sweetener that is obtained from the leaves of the stevia plant. The Swiss company Villars Maître Chocolatier SA, also impressed journalists with its reduced-sugar dark chocolate bar. What can I tell you - those sweet sushi treats combine the fine, elegant look of the Japanese specialty with the inherent talents evident in this Wemmel, Belgium-based chocolatier. Not really, but we just had a primary in Chicago, and I couldn’t resist mentioning the local tradition.Īnyway, after the tabulating was done, three items were selected: Sushi in the city from Rovacos S.A., reduced-sugar chocolate with stevia from Villars Maître Chocolatier SA, and Trolli Cheesecake from Mederer Süßwarenvertriebs GmbH. My being from Chicago, ISM organizers were a little unsure about letting yours truly vote - you know, the vote early and often stigma. This year, 100 journalists were invited to vote on the most innovative confections on display at the fair. Here, tens of thousands of participants have an opportunity to check out 1,503 confectionery manufacturers, marketers and suppliers from 66 countries.
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But Kölsch culture aside, the ISM fair, held Jan.