Oakland's Endorfin Wins Big in Global Choco-Contest

Endorfin's dairy-free, raw-cacao-bean organic bars scored gold, silver, and bronze medals.


Kristan Lawson

Oakland-based Endorfin Foods -- whose dairy-free, soy-free, refined-sugar-free, organic chocolate bars are made with unroasted beans in order to maximize their flavor and antioxident quotient, and are flavored with such exotica as roses, anise, and wormwood -- scored a basketful of medals at TasteTV's Fall Chocolate Salon, held last month in San Francisco.

These included gold medals in the "Best Milk Chocolate," "Best Flavored Chocolate," "Best Dark Chocolate Bar," and "Best New Product" categories; silver medals in the "Best Dark Chocolate," "Best Milk Chocolate Bar," "Best Flavored Chocolate Bar," and "Best in Salon" categories; and bronzes in the "Best Traditional Chocolates," "Best Gift Set," and "Most Luxurious Chocolate Experience" categories.

After tasting raw cacao beans for the very first time, Endorfin's founder/maker Brian Wallace felt "inspired to create a new style of chocolate, one that synthesized classical European technology, modern nutritional research, and the ethereal aspects of cacao" and which he hoped would "reintroduce cacao to the modern world as the highly nutritive, uplifting ‘food of the gods’ that it once was," as he explains at Endorfin's website.

Other local-ish winners selected by a panel of media and industry judges at the salon included Oakley-based Fab Delights, Brisbane-based Philip Marks, San Francisco-based CocoTutti and Basel B, Vallejo-based Fera'Wyn's, and Campbell-based Kindred Cooks.

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