He is in Florence, on the stage of an important gourmet event like Taste, which took place for 2019 the ceremony of delivery of the Gold Tablet Award. The protagonists, as always, are the gods of gods Italian master chocolatiers and their irresistible creations, the pride of a centuries-old tradition that has evolved over time preserving and enhancing the chocolate culture.

With this initiative that arrives this year at its 17th edition, the Italian Chocolate Company, the main association of the sector, wanted to reward the best artisan productions and small national industries including of course Vechi. Which, in this exceptional showcase, has received the most deserved success by winning the Golden Tablet in the category "High cocoa milk"With his recipe"VENIUM VENEZUELA MILK 47%". A unique recipe that had already won in 2018 Gold Tablet at the Salon du Chocolat 2018 as "the best high-percentage milk chocolate with the specificity of the origin" and in which the creamy notes of milk and hints of dried fruits and red fruits of Merideno cocoa have proven to be very appreciated also by lovers only dark chocolate.

A prestigious award that reiterates the attention of Venchi for the quality of the raw materials selected directly from the source. Venchi is indeed always looking for valuable cocoa masses from around the world. A passion that leads the company to explore different origins to always find the most delicious combinations in all recipes.

For the category Chocolate of Excellence Venchi also received 4 Honorable mentions for 4 recipes. The Gianduiotto Venezuela where the delicately toasted Piedmont IGP hazelnut meets the unique creaminess of the Venezuelan Carenero cocoa bean. The Cremino Venezuela, the most delicious form of Venchi pleasure, a true taste explosion at every layer. There Tablet Venezuela 85% to be savored with eyes closed to explore the richness of the aromas that characterize it: the scent of milk, dried fruit and cooked ripe cherries. There Supreme cream spread 50% hazelnuts, a tasty and balanced mix of gianduia and single origin chocolate.

Ambra Scolari
March 2019