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Sweet success for Aussie chocolates

Supplier News

AUSTRALIAN Chocolate won the 2005 FOOD Magazine Challenge Award Confectionary Award for its Red Ripper cherry and coconut chocolate bar and the Highly Commended Award for its Crikey nut bar.

The bars, made with Australian ingredients (except the cocoa), have become a great export product.

“It really raised the esteem of the sales team,” said Australian Chocolate CEO Vernon Stuber.

“We’ve used it in many a presentation and it really raises the credibility of the company and the product.

“We’ve also used it on the website and elsewhere.”

The company has no products ready for this year’s award, but Stuber said they should be ready for 2007.

“Overall a fantastic experience.”

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