The combination of the striking flavor of cupuaçu, a typical fruit from Pará, with white chocolate produced almost entirely by hand, conquered the tastes of international specialists and earned the Pará chocolatier Gaudens the bronze seal of the Academy of Chocolate in London.
The award is one of the most important in the field of fine chocolates. In addition to it, the version with bacuri received a recommendation from the organization.
The contest . . .