Omnom's newest family member wins gold
We woke up this morning to some brilliant news. Our chocolate bars were awarded 11 prizes at the European bean-to-bar competition yesterday, including 5 gold prizes.
We are elated that our newest family member, The Black n´ Burnt Barley was awarded a gold prize along with the crowd favourite Lakkrís+ Salt and the quintessential milk chocolate bar; Milk of Madagascar.
The gold winners will go on to compete at the International Chocolate Award in October; the most prestigious chocolate award there is.
“We are extremely happy and humble about this news. An award like this means a lot for a young company like us,” says Kjartan chocolate maker and founder of Omnom Chocolate.
List of awards:
Micro-batch – Plain/origin milk chocolate bars
Gold: Omnom Chocolate (Iceland) – Milk of Madagascar
White chocolate bars with an infusion or flavouring
Gold: Omnom Chocolate (Iceland) – Lakkrís + Sea Salt (**)
Silver: Omnom Chocolate (Iceland) – Coffee + Milk (**)
White chocolate bars with inclusions or pieces
Gold: Omnom Chocolate (Iceland) – Black n’ Burnt Barley (**)
Micro-batch – Plain/origin milk chocolate bars
Gold – Chocolate Maker: Omnom Chocolate (Iceland) – Milk of Madagascar
Gold – Directly Traded: Omnom Chocolate (Iceland) – Milk of Madagascar
Micro-batch – Plain/origin dark chocolate bars
Silver: Omnom Chocolate (Iceland) – Madagascar 66%
Silver: Omnom Chocolate (Iceland) – Tanzania 70%
Plain/origin ‘dark’ milk chocolate bars (50% and over)
Bronze: Omnom Chocolate (Iceland) – Dark Milk of Tanzania
Bronze: Omnom Chocolate (Iceland) – Milk of Nicaragua
Milk chocolate bars with inclusions or pieces
Bronze: Omnom Chocolate (Iceland) – Caramel + Milk (**)
About Omnom Chocolate:
Omnom is a small batch, artisan chocolate maker based in Reykjavík, Iceland. Omnom first started in an old abandoned gas station but it's Factory and Factory Shop is now located in the Grandi harbour area of downtown Reykjavík.
It was founded by Kjartan Gíslason and Óskar Þórðarson in 2013 and started as an experiment, a challenge, to see if they could truly understand chocolate and how to make it.
As a chef, Kjartan was already familiar with dark chocolate from a single origin, so he started experimenting with flavours and textures that could be achieved in small scale batches.
He teamed up with his childhood friend Óskar and they started bringing the finest cacao beans from around the world to Iceland.
“Just like wine, beer, cheese or kimchi, chocolate is the labour of a lot of patience, from growing the cacao pods until the bar is safely melting in your mouth. In the past years since starting making chocolate, we have been crafting our skill in making the best chocolate as possible. Patience is what you need to be able have until the final product is ready”
-Kjartan Gíslason, founder and chocolate maker at Omnom
