press conference
For immediate diffusion
BASSAN Chocolat wins gold at the International Chocolate Awards 2025.
Tanzania's 79 % organic cocoa won best single-origin dark chocolate in Canada and the United States of America.
Carleton-sur-Mer, le 19 août 2025
BASSAN Chocolat is proud to announce that its 79% organic Tanzanian chocolate won the gold medal in the Plain/Origin Dark Chocolate Bars category at the 2025 International Chocolate Awards – Americas (USA & Canada).
With a score of 89.3 points, this chocolate won the most competitive category of the competition, beating the continent's best artisan chocolate makers. This success confirms BASSAN's expertise and propels Tanzanie 79% Organic to the world final, which will take place in October 2025.
“This gold medal confirms that our vision—combining rigor, innovation, and passion—allows us to compete with the biggest names in North American chocolate. We are proud to fly the flag for Quebec and Canada.”
— Dany Marquis, founder of Bassan Chocolat
Chaleur B: BASSAN's innovation workshop
Behind this success is Chaleur B Chocolat, Bassan's research and development laboratory. It is here that recipes are tested and perfected before being added to the Bassan professional collection, designed for chefs, artisans, and businesses.
International recognition and proven consistency
In addition to this gold medal, several other chocolates developed by Chaleur B have scored above 85 points, confirming BASSAN's consistent quality and international credibility.
A decisive partnership
This medal is also the result of an exemplary collaboration with the Kokoa Kamili farm in Tanzania, which supplies cocoa of remarkable quality. BASSAN Chocolat warmly thanks this farm and its producers, whose expertise and consistency are essential to this success.
The uniqueness of Kokoa Kamili cocoa
In the heart of the Kilombero Valley in Tanzania, the Kokoa Kamili farm produces exceptional cocoa, grown by small producers using sustainable agroforestry methods. Under the shade of banana trees, between corn and food crops, the cocoa thrives in an ecosystem that respects biodiversity and natural balance.
Organic cocoa by nature
The region's farmers have always practiced natural organic farming due to a lack of access to chemical inputs. This tradition has become an asset: since 2015, Kokoa Kamili has held USDA (NOP), EU, and JAS certifications, renewed annually, guaranteeing the traceability and organic quality of its beans.
A rich and sought-after aromatic profile
Kokoa Kamili cocoa is renowned for its unique sensory profile, dominated by notes of red fruits and berries, complemented by hints of apple and tropical plum, supported by woody and chocolatey nuances sometimes reminiscent of brownie batter. This aromatic complexity makes it a cocoa much appreciated by fine chocolatiers around the world.
Rigorous protocols for consistent quality
Unique in Tanzania, Kokoa Kamili has implemented a professional centralized fermentation process. Fresh beans (“wet beans”) are purchased directly from producers, without intermediaries, ensuring fairer and faster payment. Fermentation takes place over six days in cascading crates lined with banana leaves, with strict temperature monitoring. The beans are then sun-dried for 5 to 7 days, sorted, and carefully blended to ensure exceptional consistency from batch to batch.
A rare and precious genetic makeup
DNA analysis, conducted in collaboration with the USDA, revealed that Kokoa Kamili beans are predominantly of the Trinitario variety (a cross between Amelonado and Criollo), with a minor presence of Neonacional—an extremely rare and sought-after genetic variability.
Summary
- Origin: Kilombero Valley (Tanzania), grown using ecological agroforestry methods.
- Organic certification: USDA (NOP), EU, JAS since 2015.
- Aromatic profile: Red fruits, berries, woody, and chocolate notes.
- Fermentation & drying: Centralized, controlled process, premium quality.
- Genetics: Trinitario, with a rare touch of Neonacional.
About BASSAN Chocolat
A division of Alter-Direct International, BASSAN Chocolat specializes in creating fine chocolates for chefs, artisans, and businesses. Guided by excellence and sustainability, the company combines creativity (through Chaleur B, its innovation lab) and technical expertise to offer professionals chocolates of international quality.
Press Contact
BASSAN Chocolat
Dany Marquis
418-392-3627
dany.marquis@brulerieduquai.
Leave a comment