Testimonials & Awards

Awards

2006	Pastry Chef with the Swedish National Culinary Team. Second Place at Culinary World Cup. Additional Gold medallion in Cold and Warm Kitchen.
2005	First Place, Sweden's Pastry Chef of the Year Award, Stockholm.
2004	Third Place, Sweden's Pastry Chef of the Year Award, Stockholm.
2004	First Prize, Sweden's Chocolate of the Year, Stockholm Chocolate Festival.
2004	Bronze Medallion with Team Gothenburg at the Culinary Olympics, Erfurt, Germany.

Testimonials

"When Mr Andrén presented his exclusive chocolates and truffles I was touched to my heart. The well balanced flavours, pure and distinct aromas and textures as well as the presentations were by far the most genuine handcrafted chocolates I have ever tasted. His skill and creativity to combine the tastes of pure smooth and modern taste makes each chocolate to a taste sensation. We are fortunate and very proud to be able to serve our guests his fine truffles and chocolates. I would like to summarize it by quoting one of our most regular guests - this is not just a chocolate - this is a taste experience that brings you pleasure, joy and romance."

Göran Amnegård
Blaxsta Wine
www.blaxstawine.se

Göran Amnegård achieved his chef exam i Canada and became the Chef of the year in 1991, 1993 and 1994. As an executiv chef and former member of the Canadian culinary chef team he moved back to his native country Sweden summer of 2000 where he started a fine dining restaurant and created the first Swedish winery and vineyard.

"Emanuel Andrén makes me feel good. He is a pastry chef with the gift of gab, always close to laughter, but that's not why he makes me happy. Not even the fact that he comes from Lilla Edet, which in itself is amusing as well. But it's not because of that. It's because Emanuel knows how to create a chocolate. There are chocolates and there are chocolates. For example, there are terrible chocolates. The ones that are thirteen to the dozen, they are the most common ones. And there are decent chocolates. And there are good chocolates. And then there are Emanuel Andrén's. He knows how to make the shell with just the right thinness, he knows how to make the texture of the filling just right, he has the courage to do his own thing and he does it well and with a lot of heart. Only a master would lay sleepless thinking about which cigar to reduce in water to achieve the most perfect extract possible for a cigar chocolate. As well, his is variations using raspberries are to die for. In my eyes, Emanuel is "Mr Chocolate". Emanuel Andrén cares about how to create, and knows how to create. That is why he makes me feel good."

Steffo Törnquist TV-presenter, author and advocate for the good things in life.