Wonderland Pineapple Chews - Conrad the Contortionist was the overall Supreme winner in this year’s Vegan Society Aotearoa fourth Vegan Chocolate Awards.
Judges said the winner was “a perfectly delicious and moreish twist on a classic.”
Held on the 28th of April at Khu Khu Eatery in Ponsonby, Auckland, chocolate makers from all over New Zealand entered the Awards, aiming to win in one of twelve categories.
Interest in plant-based foods continues to increase, and the Vegan Chocolate Awards reflect this trend. Plant milk chocolates are gaining popularity, with an expanding range and improved quality.
The awards celebrate various types of vegan chocolates, including bonbons, truffles, inclusions, and flavoured chocolates suitable for vegans and those allergic to dairy.
“The judges had a difficult task ahead this year, as the competition is fierce and there is a lot of incredible plant-based chocolate to be eaten in New Zealand,” said media spokesperson for the Society, Claire Insley.
Six very experienced judges lent their palates to this incredible taste test, including Floris Niu, a fourth-generation Samoan Cacao farmer, processor, and chocolate maker from Samoa.
She is the founder of Ms Sunshine Organic Farms, which offers cacao agritourism experiences on Upolu Island. She is the co-creator of the “Koko Beans” brand of vegan chocolate snacks and the recent “Pacific Cacao and Chocolate 2022” show.
Tracy Berno is a Professor in Food Studies at AUT. She has worked in the food industry for over 30 years, holding roles that range from academic to presenting cooking classes and demonstrations, as well as catering.
Berno has a particular interest in the cuisine of the South Pacific and sustainably produced food products, including chocolate. She is an experienced panel judge who has judged numerous competitions and food awards since the early 2000s.
With a rich background in Europe and the UK’s finest patisseries and chocolatiers, Thomas Wright is on a mission to redefine the essence of chocolate. His journey from prestigious Michelin-starred kitchens to launching Ao Cacao reflects his passion for ethically and sustainably grown cacao, combined with unique Pacific and Aotearoa flavours for an unparalleled bean-to-bar experience.
Byron McLean is the founder and chocolatier of Cocoa Wilds, a new and viral chocolate boutique located on O’Connell Street in central Auckland. Leaving his corporate career in 2022, he has poured his passion for people and learning into a whirlwind journey of growth, travelling, and taste-testing more than 300 types of chocolate worldwide.
Finally, the stalwart of the Award, Aaron Pucci, has clocked up 25 years in the food and beverage manufacturing industry. His trusted palate has earned him numerous seats on judging panels for awards in New Zealand and Australia over 15 years.
As a dedicated chocolate enthusiast, Pucci is always on the lookout for new brands and products, especially those that are pushing the boundaries. His ‘food for thought’ is a desire for more manufacturers to take up the challenge of sustainable food operations and reducing their carbon footprint.
Tom Sainsbury also stepped in to help choose the best chew as Wonderland. He has always been keen to help the awards keep it real, having previously tasted-tested sausages, cheese, and pies, he has finally graduated into the hallowed halls of chocolate tasting.
Plant-based foods are not only sustainable but also healthy, benefiting both individuals and the planet. The growing number of Vegan Food Awards highlights the quality and appeal of plant-based foods.
