Managua, Nov 21 (EFE) .- The Momotombo Chocolate Factory in Nicaragua was recognized today as the best chocolate in Central America by a jury of the prestigious International Awards del Chocolate.
Momotombo Chocolate Factory won the first place or gold in the category of Dark Chocolate Bars Not Saborizada, with a score of 70%, told reporters co-founder of the International Chocolate Awards, Maricel Presilla, of Cuban origin.
The second place was located Xocolatisimo, from El Salvador; from Mexico; Costa Rica, reached bronze score by the jury that tasted and evaluated among almost 200 samples, he said.
The director of that contest, Martin Christy, told reporters that the jury He tasted a very rich chocolate.
He also highlighted the quality cocoa grown in Central America.
The contest was funded by international partners from the United States, Italy and the United Kingdom.
In the framework of the event, the 1st Regional Congress of Chocolates was also held, which welcomed representatives of cocoa companies from Belize, Guatemala, Honduras, Nicaragua and Panama.
This congress was organized by the Lutheran World Relief, a non-profit organization dedicated to helping the prosperity of families in poor communities in 35 countries of the world.
Nicaragua was chosen to host both events as one of the emerging fine cocoa producers.
In September 2015, Nicaragua entered the list of producing countries of fine cocoa or aroma of the International Cocoa Organization (ICCO), with a level of approval of 100%.
A sample of fine cocoa Nicaraguan was selected among the 17 best in the world for its origin and quality at the International Cocoa Awards 2015, held in France.
In 2016, a chocolate produced at Nicaraguan cocoa base won the gold medal for the best organic chocolate in the world, in the category of Dark Chocolate Bars with "O'Payo 68%", in London, during the Awards International of the Chocolate.
By Nicaragua has been recognized in the international scope the company Ingemann, producer of a variety of types of cocoa with different profiles of flavors for the global fine chocolate industry.
The cocoa available in Nicaragua is of the Trinidad type, which, if properly fermented, is the preferred raw material for chocolates. fine and dark.
Currently Nicaragua, recognized as one of the 17 countries with the best cocoa in the world, generates about 5,000 tons of this product. dollars each year in fine cocoa, according to data from the Association of Producers and Exporters of Nicaragua (APEN).