Lluc Crusellas, master chocolatier at Eukarya Xocolata, has been awarded two prizes at the first edition of the Premios Bean to Bar España, held on April 25 in Málaga.
This double recognition consolidates Crusellas as one of the leading figures in the world of high-quality artisanal chocolate. He received the silver medal in the dark chocolate category and the bronze medal in the milk chocolate category, two distinctions that highlight his work with single-origin cocoa and bean to bar production processes.
90% Madagascar dark chocolate: intensity and origin
The silver medal was awarded to a chocolate bar made with 90% Madagascar cocoa, sourced from Bejofo Estate, located in the Sambirano Valley. This dark chocolate stands out for its high cocoa content and intense aromatic profile, reflecting the purity and unique characteristics of this origin.
55% Peru milk chocolate: balance and creaminess
The bronze medal recognized a 55% milk chocolate made with cocoa from the Norandino cooperative, in the Amazon region of Peru. This origin, located between the Andes and the Amazon lowlands, provides a balanced profile that combines the depth of cocoa with the smoothness and creaminess typical of milk chocolate.
Premios Bean to Bar España: recognizing origin chocolate
The Premios Bean to Bar España were created by the Asociación Bean to Bar España, an organization founded in 2019 to promote chocolate made from bean to bar, using fine and traceable cocoa. The competition features a jury of experts in chocolate tasting and sensory analysis, ensuring the rigor and prestige of the awards within the sector.
What is the bean to bar movement?
The bean to bar concept refers to chocolate making that controls the entire process, from the selection of cocoa beans to the final chocolate bar.
