Oodaalolly Receives A Silver Medal at the International Chocolate Awards

On Saturday September 3rd, we got the news that Oodaalolly’s Pinch of Pangasinan took home Silver at this year’s International Chocolate Awards Americas Competition.

It was our first time participating, and three of our bars made it to the finals!

We had only been alerted that we might win something a few days prior, so we had to quickly put together an informational video in time for the show.

Our Silver Wining Chocolate

We combined premium Davao cacao and oat milk to great effect and made a great-tasting alternative to traditional dairy milk bars.

Our secret ingredient?

Salt.

But not just any salt. We used Ilocano Asin—salt from the costal waters of Pangasinan Province. We contacted Lennie DiCarlo at XROADS Philippine Sea Salts to use this ingredient.

She started “Crossroads” to preserve hand-crafted Philippine sea salts and help it receive the global recognition it deserves. He does this by increasing awareness of it among culinary enthusiasts and chefs to cultivate demand.

This unique and valuable product of the Philippines is crunchy and flaky—a perfect counterpoint to the milky creaminess of the chocolate.

Pinch of Pangasinan was our February Maker’s Cache creation. Hernan liked it so much that he decided to enter it into the competition, and both he and Jeremy thought it would make a great addition to our new collection. It comes in a blue, black, and gold box—colors from the official seal of the Province of Pangasinan.

Our chocolate competed against makers throughout North and South America. Large, tiny, and everything in between.

It’s nice to get recognition but we’d also like to say THANK YOU for believing is us, even when there were no awards, and you just had to take our word for it that we were making good chocolate!

We wouldn’t have achieved this recognition without you, the Oodaalolians, cheering us on—and buying our chocolate 😁

Thank you!

Hernan & Jeremy