Rosarito’s Akbal Chocolates Wins Big at 2026 International Chocolate Awards

Akbal Chocolates, the craft chocolate maker based in Playas de Rosarito, has earned top honors at the 2026 International Chocolate Awards.

Por Eric Sanchez el August 20, 2026 at 11:46 AM PDT

Akbal Chocolates, the craft chocolate maker based in Playas de Rosarito, has earned top honors at the 2026 International Chocolate Awards, securing two medals in the Americas – Latin America & the Caribbean Bean-to-Bar and Craft Chocolatier Competition.

Founded in 2015 by master chocolatier Efraín Domínguez, Akbal holds the distinction of being the first bean-to-bar chocolatier on Baja California’s northern border. The awards recognized two of its signature creations, both of which draw inspiration from iconic Mexican culinary traditions.

The black mole bonbon took home a silver medal along with the Special Award for Reinterpretation, while the morita chili bonbon earned a bronze medal.

Both creations were developed under Domínguez’s leadership, reflecting the brand’s commitment to crafting chocolate from the cacao bean while celebrating distinctly Mexican ingredients and flavor profiles.

“For us, it’s deeply meaningful to see such quintessentially Mexican flavors like black mole and morita chili recognized on an international stage,” Domínguez said. “Akbal was born in Rosarito, and our chocolate is meant to tell the story of where we come from: Mexico and Baja California. These awards are also a tribute to the dedication, craftsmanship, and growth of our entire team.”

The recognition, according to the chocolatier, reinforces a core philosophy that has guided the project since its inception: “producing chocolate with a distinct Baja Californian identity and introducing Mexican flavors to audiences around the world.”

This milestone marks a new chapter for Baja California’s artisanal chocolate scene and offers an opportunity to shine a global spotlight on the high-quality craft chocolate being made in Rosarito.

Since its founding, Akbal has operated under the bean-to-bar model, overseeing every stage of cacao transformation to produce its bars, bonbons, and other specialty creations.