We’re beyond lucky to do something we love, and to have folks like it.
2016 Academy of Chocolate Awards – Golden Bean
The UK-based Academy of Chocolate is a celebration of good chocolate and a forum that encourages ethical craft. Its’ annual competition draws in some of the best artisans from Europe and around the globe and we’re really elated that the Hummingbird team can be counted among such great company.
Very proud that Hispaniola 70% received the top honour at this year’s Academy of Chocolate Awards Gala – the 2016 Golden Bean. There’s no good chocolate without great cacao beans – the farmers and team at OKO Caribe in northern Dominican Republic use care and craft to grow some of the very best. Thank you small, but mighty, Hummingbird team – you guys rock!
Thank you Academy of Chocolate for shining a light on fine chocolate (we’ve always wanted to thank the Academy).
Dark, Bean to Bar under 70%
– Gold -Hispaniola (Dominican Republic)
– Silver – Alta Verpaz (Guatemala)
– Silver – Lam Dong (Vietnam)
– Bronze – Zorzal – (Dominican Republic)
Flavoured Dark Bar
– Silver – Fleur de Sel (Vancouver Island Sea Salt)
– Bronze – Honey Lavender (Ottawa Valley Honey & Prince Edward Country Lavender)
2015 International Chocolate Awards
The International Chocolate Awards are a chance to get together with friends who love – truly love- chocolate.
Progressing through the Canadian, then the Americas and finally the World Finals, where we won a Silver and Bronze medal, our tiny team is really, really happy to find a place among chocolate makers we hugely respect.
Found – Rare Chocolate from Vietnam
“It’s Almonte’s award-winning Hummingbird Chocolate Maker’s first bar from a different country in a couple of years, and its first from outside Latin America…” more.
2014 International Chocolate Awards
Our Fleur de Sel bar won Silver for Dark, Flavoured Bars at the Canadian Nationals. A little later in New York, our lovely Hispaniola bar won a Silver and Bronze in different categories at the the America’s Semi Finals.
We’re really pleased and doubly inspired to make better chocolate.
Chocolat Hummingbird: petit colibri deviendra grand
Writer Ève Dumas and Photojournalist Olivier Pontbriand travel to our Almonte workshop. Article
Dark, Delicious + in Demand
Writer Laura Robin does a feature story on our chocolate – plus Erica’s chocolate-chili recipe here.
Review: 4 1/2 stars out of 5
Kris Kellens, a chocolate reviewer from Belgium, considers our Hispaniola bar, “a wonderful joyride, offering a great fruity experience while being full-bodied at the same time.” – Bean to Bar
Snap. Oh the satisfying Snap
Food writer Shawna Wagman tastes our chocolate, “The seductive texture coats your tongue and the fruity explosion begins. There are lemons and cherries – or was that raisins?” Ottawa Magazine
Ottawa At Home Magazine spots us for their New & Notable section.
Gustia discovers Hummingbird
Gustia is a lively, passionate food blog written by Jennifer Barnaby, a le Cordon Blue Pastry Chef. Originally from Ottawa, she has moved on to Monaco for sunnier climes and interesting food.
She writes, “The chocolate itself was supple and smooth in my mouth. The flavours were bright and balanced, high and low, each revealing itself in sequence with a long, citrus finish….” Gustia.
The Ultimate Chocolate Blog, is a knowledgeable and fun forum that focuses on great chocolate.
“I tried three of Hummingbird’s 70% dark single origin chocolate bars: Hispaniola, Venezuela and Talamanca. I was impressed with all three. I found Talamanca to be the tangiest with a zest that was remarkable. My favourite was the Hispaniola – also very tangy with tropical fruit overtones and coconut (like a Pina Colada)….” Ultimate Chocolate Blog.