Wild Sweets® Receives ’Best Chocolatiers & Confectioners in America Awards’ & Releases Exclusive Easter – Spring Chocolate Art Collections.

For Immediate Release

Introduction: Just in time for the launch of Wild Sweets® By Dominique & Cindy Duby new cocoArt Easter Sculptures and Chocolate Art Collections, the Richmond based, world-acclaimed chocolatiers kick-off the season with the win of another new major International Award.

The News – Best Chocolatiers in America: Wild Sweets® By Dominique & Cindy Duby are proud to announce that they were bestowed, for the 4th consecutive year, another 'Best Chocolatiers & Confectioners in America Awards' (2013 / 2014 / 2015 / 2016) from The International Chocolate Salon, an organization based in San Francisco, USA. The Best Chocolatiers & Confectioners in America Awards winners are based on the combined total number of Gold and Silver Awards received by each entrant in each year Chocolate Salon Competitions in San Francisco, Los Angeles, Seattle, and/or standalone Chocolate Salon Award Competitions for Best Caramels, Toffees, Bars, Truffles and/or Artistic chocolates.

More News – Easter / Spring 2016: Wild Sweets® By Dominique and Cindy Duby is also excited to introduce their new Chocolate Art Collections. Wild Sweets® chocolates & designs are guaranteed one-of-a-kind. Our creative team custom designed a Limited Edition ‘Spring’ and ‘Heart’ ‘FoodArt’ print covers for the chocolate boxes. A macro-photography scene showcasing flowers is superimposed with a graphic artist illustration. The final Limited Edition artwork prints are individually glued by hand in-house on each chocolate box cover.

To make all Wild Sweets® Chocolate Art Collections even more unique from any other in the world, they are crafted with chocolate made in-house from origin cocoa bean-to-bar chocolate.

The Wild Sweets® 'Spring 2016' Limited Edition Chocolate Art Collection brings forward the freshness and aroma associated with spring through the use of various citrus fruits and specifically lemons including Yellow, Meyer, Kalamansi and Key Lime. The 'Spring 2016' Collection features an assortment of 12 chocolates (168g @ 14g each), each comprising of 2 types of fillings: one is a creamy nut praline with different nuts while the other is a soft ganache made with different fruit juices and spices. All of the chocolates are painstakingly hand-painted with cocoa butter colours in different artistic patterns. The Wild Sweets® 'Spring 2016' Collection features the following assortment of flavours;

  • Passion fruit, Ginger root, Yellow lemon Ganache & Peanut praline cream
  • Apricot, Vanilla bean, Meyer lemon Ganache & Almond praline cream
  • Coconut milk, Lemongrass, Kalamansi Ganache & Coconut praline cream
  • Mango, Vanilla bean, Key Lime Ganache & Macadamia praline cream

The collections are sold at a great value of $21.10 at Wild Sweets® online boutique and ship across North America. And/or they can be picked-up at Wild Sweets® own retail store The Atelier’ Chocolate Gallery in Richmond, BC.

In addition to their ‘2016 Spring’ Collection, Wild Sweets® is also releasing a cocoArt Honey Heart Collection as well as an assortment of cocoArt Easter Sculptures.

For more information about Wild Sweets® By Dominique & Cindy Duby including the Creative Team Story, their numerous international Awards, their unique Cocoa Bean to Bar Process as Canada’s only science-based Chocolate-Makers and more, please visit: dcduby.com

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 About Wild Sweets®:

Dominique and Cindy Duby are world-acclaimed chocolate makers, designer chocolatiers, celebrated authors, foodArt architects, photographers and owners of Wild Sweets®. Their list of international kudos and awards is extensive including receiving the 2016 Best Chocolatiers and Confectioners in America Award by the International Chocolate Salon in San Francisco as well as being ranked one of the ’24 Best Chocolatiers in the World’ in the 2015 ‘ Chocolate – The Reference Standard’, Germany. In addition, they continue to work regularly with food scientists to research, develop, and implement techniques for their chocolate-making process.

Their artisan virtual chocolate boutique, Wild Sweets®, is an haute chocolate atelier concept that specializes in the painstaking multi-step process of making their own vintage chocolate in-house from premium cocoa beans. The Wild Sweets® virtual boutique provides customers with the convenience of online shopping while, as an extension to the virtual boutique, The Atelier Chocolate Gallery in Richmond, British Columbia offers customers the opportunity to purchase a selection of products directly from the store or pickup products that have been ordered online that cannot be shipped.

Dominique and Cindy Duby are long-time medal-winning pastry chefs who have competed for over 10 years in worldwide culinary art competitions including winning Gold at the Culinary World Cup in Luxembourg and World Culinary Olympics in Germany. The Duby’s are the only husband-and-wife pastry chefs that have represented Canada twice as part of Pastry Team Canada at the world’s biggest team competition: The World Pastry Cup in Lyon, France.

For the last 10 years, Dominique and Cindy Duby have worked closely with the University of British Columbia to create the next cutting-edge sweet food innovation. Pioneers in the Molecular Gastronomy movement, the Duby’s were the first sweet chefs to introduce the concept in Canada in the early 2000s. Science continues to be a big part of their approach to food design, which they now call Culinary Constructivism and they continue to lead the way as Canada’s only science-based chocolate-makers. They have written five cookbooks, two of which have won Gold at the Gourmand World Cookbook Awards. They are currently working on their sixth cookbook.

Dominique Duby