2012-2016 Gold Medal for Best White Chocolate in the World at the International Chocolate Awards
2017 Silver Medal for Best White Chocolate in the World at the International Chocolate Awards
Uniquely flavorful and fragrant, because the cacao butter has not been stripped clean of all favor and made uniform by extreme deodorization processes
With overtones of nut and caramel, Icoa is significantly less sweet than other white chocolates and tastes buttery and full in the mouth.
Medals at the International Chocolate Awards;
Caoba is a smooth and fluid dark milk chocolate with enticing cacao aroma and notes of caramel and nut.
These flavors are the result of higher than normal cacao content, made with only premium Venezuelan cacao, among the highest of any milk chocolate on the market.
Caoba melts easily and is recommended for all tempering applications. Bakers and pastry chefs can use for molding, enrobing, glazes, sorbet, or a light chocolate mousse.
Pair with a Muscat, Sweet Riesling, Sherry, Semillon or complex red wine like Bordeaux or Spanish Rioja
Mijao is a smooth dark chocolate that is neither too acidic or bitter. With hints of apricot and plum, Mijao is less sweet, very fluid, and has a silky mouthfeel produced by its high cacao butter content.
Mijao is an all purpose dark chocolate that performs will in all applications, including tempering, where intense chocolate flavor is not desired.
Use for tempering, shells, molds, ganache, bars, bark, etc. Works well for all confectionery applications.
Pair with Port or Sangiovese.
Apamate is a very smooth dark chocolate with a delicate fruity aroma, subtle acidity and a long, lingering flavor of premium cacao.
Despite being El Rey's darkest chocolate, Apamate's high cocoa butter content gives it much less perceived bitterness than many other dark chocolates.
For bakers and pastry chefs, Apamate melts easily and is recommended for all applications.
Pair with Cabernet Sauvignon, Cabernet Franc, or Zinfandels.