Two varieties of single-origin chocolate made in New Zealand from Solomon Islands cacao have won bronze awards at an international event in London.
Solomons Gold, which is based in Tauranga, makes dark chocolate from only two main ingredients cacao and coconut sap.
Its managing director Glenn Yeatman said while this means their product is healthier than other brands, it does make it more difficult when competitors can add dairy, nuts and other flavours.
Mr Yeatman said being able to secure two bronze at the Academy of Chocolate Awards in London against 1200 competitors from 45 countries was a huge achievement for them.
"It is brilliant for us because it means we can hold our own even though it is a healthy chocolate," he said.
Mr Yeatman said a big part of their success came from the source of their Solomon Islands cacao which originated from the lower Amazon forests.
"It has such an incredible characteristic. From the soil, its organic...so there is no fertilisers or spraying and all that. It is just a perfect growing environment," he said.
Solomons Gold's two bronze awards this year were for their Dark Mint 70 percent cacao & Dark Nib 75 percent cacao chocolate bars. This follows a silver ward last year for their smooth chocolate which is the base for all their bars.