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World Final Competition 2016 – Grand Jury Finalists

October 14, 2016 8:57 pm by International Chocolate Awards in Finalists, Results

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the World Final Competition which was held on 8 – 14 October in London.

The Grand Jury Finalists are the World Final entries that made it through to the final Grand Jury round, following three days of  judging, which included judges from the UK, USA, Europe and Asia and members of our international Grand Jury panel. The panel was made up of chocolate experts, pastry chefs, journalists, restaurant reviewers, bloggers, culinary educators and chefs.

All World Final entries were previous winners in the 2016 regional or national competitions.

The Finalists are the nominations from which the Grand Jury select the prize winners, through private voting. The Grand Jury follow strict rules, which you can read here (PDF).

While listing as a Grand Jury Finalist is an achievement in itself, it does not necessarily indicate that the entry will receive a prize.

The 2016 World Final competition Finalists are:

(In alphabetical order within each category)


Plain/origin bars

Plain/origin dark chocolate bars

Åkesson’s (United Kingdom) – Akesson’s Bali 75% Trinitario Cocoa
Nugali (Brazil) – Dark Chocolate Serra do Conduru (80% cocoa)
Delicacao Berlin (Germany) – Tafel Bali
Chocolates El Rey (Venezuela) – Le Grand Cru San Joaquin Private Reserve Premium Dark Chocolate 70% Cacao
Fruition Chocolate (United States) – Wild Bolivia
Fruition Chocolate (United States) – Maranon 76%
Meiji (Japan) – Elegant Bitter
Rogue Chocolatier (United States) – Tranquilidad
Rogue Chocolatier (United States) – La Masica
Dick Taylor Craft Chocolate (United States) – 70% Guatemala, Lanquin
Dick Taylor Craft Chocolate (United States) – 72% Belize, Toledo
Dick Taylor Craft Chocolate (United States) – 70% Bolivia, Alto Beni
Pacari Chocolate (Ecuador) – Tutu Iku 70%
Pacari Chocolate (Ecuador) – Montubia 70%
Pacari Chocolate (Ecuador) – Lacumbia 70%
Pacari Chocolate (Ecuador) – Piura 70%
Pacari Chocolate (Ecuador) – Esmeraldas 60%
Pacari Chocolate (Ecuador) – Los Rios 72%
Amano Chocolate Company (United States) – Chuao Village
Amano Chocolate Company (United States) – Ocumare Village
Amano Chocolate Company (United States) – Dos Rios
Marou – Faiseurs de Chocolat (Vietnam) – Dong Nai 72% Pod-to-Bar
Cacaosuyo (Peru) – Piura Select
Soma Chocolatemaker (Canada) – Porcelana 70%
Soma Chocolatemaker (Canada) – CSB Chama 70%
Soma Chocolatemaker (Canada) – St Thomas Parish
Soma Chocolatemaker (Canada) – Tien Gang 70%
Maraná (Peru) – Chocolate Bitter al 70% Origen Cusco
Maraná (Peru) – Chocolate Bitter al 70% Origen Piura
Soma Chocolatemaker (Canada) – Oko Caribe vs Camino Verde 62%
Guido Castagna (Italy) – Raw Madagascar
Chocolaterie Morin (France) – Pérou Quilla
Chocolaterie Morin (France) – Pérou Chanchamayo
Chocolaterie Morin (France) – Pérou Pablino
Chocolaterie Morin (France) – Nicaragua Nicalizo
Chocolaterie Morin (France) – Nicaragua Rugoso
Bonnat Chocolatier (France) – Hacienda el Rosario
Bonnat Chocolatier (France) – Puerto Cabello
Bonnat Chocolatier (France) – Cacao Real Del Xoconuzco
Bonnat Chocolatier (France) – Haiti
Bonnat Chocolatier (France) – Kaori
Bonnat Chocolatier (France) – Selva Maya
Michel Cluizel (France) – Plantation Vila Gracinda
Holy Cacao Chocolate (Israel) – 70% Madagascar
Friis-Holm (Denmark) – Nicaliso 70%
Friis-Holm (Denmark) – Johe 70%
Friis-Holm (Denmark) – Indio Rojo 70%
Friis-Holm (Denmark) – Chuno 70% – Double Turned
Friis-Holm (Denmark) – Chuno 70% – Tripple Turned
Friis-Holm (Denmark) – Rugoso 70%
Friis-Holm (Denmark) – Rugoso 70% – Bad Fermentation
Friis-Holm (Denmark) – O’Payo Organic 68%

Micro-batch – Plain/origin dark chocolate bars

Ben Le Prevost Chocolatier (United Kingdom) – Madagasacar
The Smooth Chocolator (Australia) – Madagascar
Chocotenango (United States) – 73% cacao
The Australian Chocolate Farm (Australia) – 62.5% Smooth Dark
The Roasting Masters (South Korea) – Maleku
Creo Chocolate (United States) – Purely Dark 73%, Heirloom Arriba Nacional
Palette de Bine (Canada) – Haïti 70%
Castronovo Chocolate (United States) – Maya Mountain Villages, Belize 72%
Castronovo Chocolate (United States) – Rare Cacao Collection – Amazonas 72%
Hummingbird Chocolate Maker (Canada) – Reserva Zorzal 70%
Shattell Chocolate (Peru) – Tarapoto 70% cacao
Domenico (Peru) – Domenico Gran Reserva, Fruity Notes
Cacao Hunters (Colombia) – Sierra Nevada 64%
Omnom Chocolate (Iceland) – Madagascar 66%
Ajala Chocolate (Czech Republic) – Dark Chocolate 70%
ZART Pralinen (Austria) – Kokoa Kamili 70%
J.Cocoa (United Kingdom) – 66% Dark Chocolate Tenor Variety
Ara Chocolat (France) – Agua Fria 70%
Ara Chocolat (France) – La Sabana 70%
Ara Chocolat (France) – Guasare Criollo 72% – 72 hours fermentation
Ara Chocolat (France) – Porcelana 70%
Solkiki Craft Chocolatemaker (United Kingdom) – 68% Pure Nacional – Fortunato No.4 – Rough Maranon
Pangea Chocolate (Spain) – Brazil Fazenda Camboa 76%
Chocolaterie Laia (France) – 75% Sao Tome – Diogo Vaz – Forastero
Chocolatoa (Belgium) – Chocolatoa Costa Rica Nahua Maleku 75%

High % plain/origin dark chocolate bars (85% and over)

Åkesson’s (United Kingdom) – Madagascar 100% Criollo Cocoa
The Australian Chocolate Farm (Australia) – 85% Pure Darkness
Creo Chocolate (United States) – Ecuador 85% cacao
ZART Pralinen (Austria) – Kokoa Kamili 85%
Hummingbird Chocolate Maker (Canada) – Hispaniola 85%
Chocolate Tree (United Kingdom) – Venezuela Porcelana 85%
Soma Chocolatemaker (Canada) – Arcana
Soma Chocolatemaker (Canada) – Crazy 88
Malmö Chokladfabrik (Sweden) – Peru 85%
Chocolat Madagascar (Madagascar) – Dark 85% Cocoa
Metiisto Artisan Chocolate (Sweden) – Tanzania 85%
Raoul Boulanger (France) – Los Rios 100%
Holy Cacao Chocolate (Israel) – 100% Cacao

Rough ground/textured plain/origin dark chocolate bars

Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like, Vietnam
Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like, Colombia
Minimal Bean to Bar Chocolate (Japan) – Savory Floral Bolivia

Plain/origin dark chocolate bars made with alternative natural sugar

Starchild Chocolate (United States) – Tanzania, Kokoa Kamili
Palette de Bine (Canada) – “Bine à l’érable” Wild Harvest Bolivie
Forever Cacao (United Kingdom) – 72% Ashaninka Bean to Bar

Plain/origin milk chocolate bars

Chocolates El Rey (Venezuela) – Caoba Milk Chocolate 41%
Chocolates El Rey (Venezuela) – 85th Anniversary Special Edition
Daito Cacao Ltd. (Japan) – Hokkaido Rich Milk 41%
Fruition Chocolate (United States) – Marañón Milk
Meiji (Japan) – Dark Milk Chocolate of Deep Fruity Cacao
TCHO (United States) – Classic Milk 39%
TCHO (United States) – Cacao Milk 53%
Cacaosuyo (Peru) – Piura Milk
Soma Chocolatemaker (Canada) – Milk Chocolate : Fazenda Boa Vista
Malmö Chokladfabrik (Sweden) – BJÖRN of Sweden Milk Chocolate 40%
Chocolaterie Morin (France) – Vietnam Lait 48%
Bonnat Chocolatier (France) – Java
Idilio Origins (Switzerland) – Idilio 15 Idilio con leche

Micro-batch – Plain/origin milk chocolate bars

Chocotenango (United States) – 50% Milk chocolate
Musée du Chocolat Théobroma (Japan) – Madagascar Milk
Castronovo Chocolate (United States) – Rare Cacao Collection – Sierra Nevada, Colombia Dark Milk 63%
Castronovo Chocolate (United States) – Dominican Republic Dark Milk 55%
Charm School Chocolate (United States) – Coconut Milk Chocolate
Cacao Hunters (Colombia) – Tumaco Leche 53%
Zak’s Chocolate (United States) – 55% Dark Milk Chocolate Bar
Omnom Chocolate (Iceland) – Milk of Madagascar 45%
J.Cocoa (United Kingdom) – 30% Milk chocolate Nicalizo Variety
J.Cocoa (United Kingdom) – 30% Milk chocolate Chuno Variety
Metiisto Artisan Chocolate (Sweden) – Madagascar dark milk 56%

Rough ground/textured plain/origin milk chocolate bars

Soma Chocolatemaker (Canada) – Old School Milk Chuao

Plain/origin white chocolate bars

Chocolates El Rey (Venezuela) – Carenero Superior ICOA White Chocolate, 34% Cacao
Daito Cacao Ltd. (Japan) – Hokkaido Pure White


Flavoured bars

Dark chocolate bars with an infusion or flavouring

Bodrato Cioccolato (Italy) – Dark chocolate bar with coffee and star anise
Malmö Chokladfabrik (Sweden) – Chilifrukt
Svenningsen Chocolatier (Denmark) – Wild thyme infusion
Hoja Verde (Ecuador) – 58% Dark chocolate with roses and lemon
Trüffel Güse (Germany) – Grand Cru Zartbitter, 65 %, mit Carolina-Reaper Chili und Mango
Vanillabeans (Japan) – Tablette Chocolat -Yuzu-
Pacari Chocolate (Ecuador) – Lemon Verbena
Pacari Chocolate (Ecuador) – Andean Rose
Pacari Chocolate (Ecuador) – Passion Fruit 60%
Pacari Chocolate (Ecuador) – Andean Mint
Pacari Chocolate (Ecuador) – Lemongrass
Pacari Chocolate (Ecuador) – Guayusa
Curioso (Hungary) – Haiti 65% with thyme
Harrer Chocolat (Hungary) – Lemon Verbena
Hummingbird Chocolate Maker (Canada) – Fleur de Sel
Hummingbird Chocolate Maker (Canada) – PB & Joy
Palette de Bine (Canada) – “Sapin” Wild Harvest Bolivie 70%
Soma Chocolatemaker (Canada) – Stratus Bar

Dark chocolate bars with inclusions or pieces

Bodrato Cioccolato (Italy) – Dark chocolate bar with pink pepper and cocoa beans
Gardini (Italy) – Fondente con Caffè e Cardamomo
Giraudi Cioccolato Artigianale dal 1907 (Italy) – Tavoletta Inclusioni “Sapore d’Oriente”
Omnom Chocolate (Iceland) – Dark Cherries + Almonds
Malmö Chokladfabrik (Sweden) – Lakritsrot
Åkesson’s (United Kingdom) – 75% Madagascar Trinitario Cacao & Black Pepper
Åkesson’s (United Kingdom) – Akesson’s 75% Madagascar Trinitario Cacao & Pink Pepper
Åkesson’s (United Kingdom) – 75% Madagascar Trinitario Cacao & ‘Wild’ Voatsiperifery Pepper
Chocolate Tree (United Kingdom) – Orange & Amaretti
Chocolate Tree (United Kingdom) – Whisky Nibs
Schokov (Austria) – Schokov Organic No5 “Chili & Himbeere”
Pump Street Bakery Chocolate (United Kingdom) – Chocolate Eccles 55%
Mashpi Chocolate Artesanal (Ecuador) – Organic chocolate bar at 70% with cacao nibs
Hoja Verde (Ecuador) – 58% Organic dark chocolate with quinoa
Le Chocolat de H (Japan) – Revolution
Le Chocolat de H (Japan) – Red-Miso
Trüffel Güse (Germany) – 65 %, mit Habanero Chili und leicht süßen Sauerkirschen
Trüffel Güse (Germany) – 65 %, mit Bird Eye Chili und gerösteten, gesalzenen Erdnüssen
es koyama (Japan) – Triple Cacao – cacao fruits, cacao nib and chocolate (Tumaco 66%)
Pacari Chocolate (Ecuador) – Chia & Ginger
Pacari Chocolate (Ecuador) – Coffee
Pacari Chocolate (Ecuador) – Salt & Nibs 60%
Domenico (Peru) – Domenico Gran Reserva, Pink Salt
Amano Chocolate Company (United States) – Raspberry Rose
Amano Chocolate Company (United States) – Cardamom Black Pepper
TCHO (United States) – Mint Chip Gelato
Michel Cluizel (France) – Noir 63% Écorces d’Orange
Michel Cluizel (France) – Noir 63% Grué de cacao
The Violet Chocolate Company (Canada) – Pumpkin Spice Latte
The Violet Chocolate Company (Canada) – Coffee & Cocoa Nibs
The Violet Chocolate Company (Canada) – Raspberry Honey
Hummingbird Chocolate Maker (Canada) – Honey Lavender
Hummingbird Chocolate Maker (Canada) – Toffee & Nib
Cococo Chocolatiers (Canada) – Alaea Mint
Palette de Bine (Canada) – “Éclats de miel” Marañòn Pérou 70%

Dark chocolate bars with a filling

Gardini (Italy) – Gianduia Salata
Chocotenango (United States) – Chili Caramel
Schell Schokoladenmanufaktur (Germany) – Gefüllte Whiskyschokolade
Mashpi Chocolate Artesanal (Ecuador) – Organic chocolate bar with cacao pulp
Clement (Germany) – Single Malt Whisky Schokolade
Clement (Germany) – Bratapfel Marzipan Schokolade
es koyama (Japan) – Praline Takuan (pickled radish)
Musée du Chocolat Théobroma (Japan) – Honey Caramel Orange
Harrer Chocolat (Hungary) – Wine Merlot

‘Naked’ filled dark chocolate bars (filling only, no coating)

Guido Castagna (Italy) – Gianduja Fondente
Winchester Cocoa Company (United Kingdom) – Smooth Hazelnut

Milk chocolate bars with an infusion or flavouring

Malmö Chokladfabrik (Sweden) – BJÖRN of Sweden Caramel
Askinosie Chocolate (United States) – 62% Dark Milk Chocolate + Fleur de Sel
Solkiki Craft Chocolatemaker (United Kingdom) – Maranon Dark Salted Mylk 60%
Pump Street Bakery Chocolate (United Kingdom) – Honduras Bread & Butter 58%
Cacao Kenkyusho (Japan) – Milk Chocolate Hojicha
Baravelli’s (United Kingdom) – Madagascan Sambirano 50% with Coffee
Cacao Kenkyusho (Japan) – Milk chocolate sansho
Casa Nobile (Switzerland) – Milk chocolatebar with lemon
Fruition Chocolate (United States) – Dark Milk with Flor de Sal
Fruition Chocolate (United States) – Bourbon Barrel Aged Dark Milk
TCHO (United States) – Mokaccino
French Broad Chocolates (United States) – Malted Milk Chocolate
Harrer Chocolat (Hungary) – Rosemary Caramelized
The Violet Chocolate Company (Canada) – London Fog
The Violet Chocolate Company (Canada) – Moroccan Spice
The Violet Chocolate Company (Canada) – Honey Rosemary

Milk chocolate bars with inclusions or pieces

Giraudi Cioccolato Artigianale dal 1907 (Italy) – Tavoletta Inclusioni “Sapore Esotico”
Piccola Pasticceria (Italy) – Gianduja
Malmö Chokladfabrik (Sweden) – Saltstänk
Malmö Chokladfabrik (Sweden) – Vilda Hallon
Malmö Chokladfabrik (Sweden) – Kakaobitar
Malmö Chokladfabrik (Sweden) – Kaffekross
Chocolatte (Sweden) – Roasted canola and sea salt
Åkesson’s (United Kingdom) – 45% Bali Milk Chocolate with Fleur de Sel & Coconut Blossom Sugar
Jasper and Myrtle (Australia) – Lemon Myrtle and Macadamia Milk Chocolate
Cathryn Cariad Chocolates (United Kingdom) – Coffee & Cardamom – milk chocolate bar
Chocolate Tree (United Kingdom) – Chai Spice
Le Chocolat de H (Japan) – Miso and Apple
Le Chocolat de H (Japan) – Sake
Evers & Tochter Manufaktur (Germany) – Vollmichschokolade mit Trüffelsalz
es koyama (Japan) – Japanese Mandarin Orange & Kikaijima-Island White sesame
es koyama (Japan) – 4 Amazonian Fruits & Cacao
es koyama (Japan) – Black soybean flour & Azuki bean + lemon
es koyama (Japan) – Kanpyo (dried gourd shavings) & olive oil
es koyama (Japan) – Narazuke (radish pickled in sake lees)
Curioso (Hungary) – Milk chocolate with bio mandarin oil and pink pepper
Michel Cluizel (France) – Grand Lait 45% Noisettes
The Violet Chocolate Company (Canada) – Strawberry Basil

Milk chocolate bars with a filling

Clement (Germany) – Jamaika Rum Schokolade
Clement (Germany) – Slyrs Whiskyliqueur Schokolade
Clement (Germany) – Spekulatius Nougat Schokolade
Clement (Germany) – Zirben Schokolade
Trüffel Güse (Germany) – 40 %, gefüllt mit einem Ganache aus Sizilianischer Blutorange
es koyama (Japan) – Narazuke Praline (radish pickled in sake lees) & Mango
es koyama (Japan) – Matcha & Passion Fruit Praline
Musée du Chocolat Théobroma (Japan) – Yuzu Milk
Harrer Chocolat (Hungary) – Sea salt caramel
Harrer Chocolat (Hungary) – Tonka

Flavoured white chocolate bars

Cacao Sampaka (Spain) – White Chocolate Bar With Srawberry And Rose
Bodrato Cioccolato (Italy) – White chocolate bar with cranberry and cinnamon
Omnom Chocolate (Iceland) – Lakkrís + Sea Salt
Omnom Chocolate (Iceland) – Coffee + Milk
Piccola Pasticceria (Italy) – Cremino Croccante
Trüffel Box handgemachte Pralinen (Germany) – Weiße Schokolade mit Curry Kürbiskerne
Solkiki Craft Chocolatemaker (United Kingdom) – Tahitian Nougat White Chocolate
Kilian & Close (Germany) – 30% Pistacchio Di Bronte
Daito Cacao Ltd. (Japan) – Wasanbon Kuromame-Kinako
Daito Cacao Ltd. (Japan) – Naoshichi 100%
Casa Nobile (Switzerland) – White chocolatebar with cranberries, pistachios & cocoa bits
Le Chocolat de H (Japan) – Heaven
Le Chocolat de H (Japan) – Gyokuro
Le Chocolat de H (Japan) – Kinkan-Lemon
es koyama (Japan) – Dadachamame (Japanese special beans)
es koyama (Japan) – Black soybean flour & Milk Kintoki (Milk & Azuki)
es koyama (Japan) – Marigold Exotic Ginger
es koyama (Japan) – Real Gyokuro
es koyama (Japan) – Ethiopian Coffee (Blue Nile, Natural ) & Lychee + Raspberry
es koyama (Japan) – Fried Yuba (dried bean curd)
Madre Chocolate (United States) – Cafe Con Leche
Le Caméléon (Mexico) – White chocolate with flor de Jamaica (hibiscus)
Forte Chocolates (United States) – Rosemary Sea Salt Bar
Forte Chocolates (United States) – Lemon Pepper Bar
Curioso (Hungary) – White chocolate with bio lemon oil
Harrer Chocolat (Hungary) – Chocolate Mint
The Violet Chocolate Company (Canada) – Gingersnap Cookie
The Violet Chocolate Company (Canada) – Pumpkin Chai
The Violet Chocolate Company (Canada) – Chamomile Mint
The Violet Chocolate Company (Canada) – The James
Cococo Chocolatiers (Canada) – Dill Fusion
Soma Chocolatemaker (Canada) – Raspberry Bar
David H. Chow Chocolates & Confections (Canada) – Roasted white chocolate bar with honey toffee, fennel pollen & sea salt


Ganaches, palets, ganache pralines and truffles

Unflavoured dark chocolate ganaches or truffles

Svenningsen Chocolatier (Denmark) – Grated 100
Yu Chocolatier (Taiwan) – Yu
Andreas Muschler (Germany) – Emelie
Chocolat du Jour (Brazil) – Dark Chocolate Truffle
Clement (Germany) – Grand Cru Arriba 72% Truffe
Chuao Chocolatier (United States) – The Darkest bonbon
Chocolopolis (United States) – Dominican Republic House Blend Truffle
Chocolopolis (United States) – Madagascar Craft Truffle
Arcay Chocolates (Venezuela) – Sosaya
Arcay Chocolates (Venezuela) – Güere
Arcay Chocolates (Venezuela) – Ocumare
Arcay Chocolates (Venezuela) – Guasare Grand Cru
Truffle Shots (United States) – Dos Primos
Raoul Boulanger (France) – Mexique
Raoul Boulanger (France) – Pérou
Ara Chocolat (France) – Porcelana ganache
Bello et Angeli – Les Chocolatiers (France) – Ba Lai
Sweet Lollapalooza Fine Chocolates (Canada) – Pure Nacional
BETA5 (Canada) – La Quemazon

Flavoured dark chocolate ganaches or truffles

Deremiens (Belgium) – Blue Passion
Torta Pistocchi Firenze (Italy) – Torta Fondente Uvetta e Rhum Agricolo della Martinica
Chocolatier M (Belgium) – Elegance
Laurent Gerbaud Chocolatier (Belgium) – Ganache Mangue Coriandre Citron Vert
Ika Chocolate (Israel) – Tamarind and coconut
Svenningsen Chocolatier (Denmark) – Lovely Lazy 85%
Svenningsen Chocolatier (Denmark) – Strawberry Gastrik
Svenningsen Chocolatier (Denmark) – Blackberry Infusion
Svenningsen Chocolatier (Denmark) – Nicaliso Cider Infusion
Sylvain Marron Chocolatier Pâtissier (Sweden) – Earl Grey
Sylvain Marron Chocolatier Pâtissier (Sweden) – Smoke
Yu Chocolatier (Taiwan) – Sherry Longan
Harrerchocolat (Austria) – Calamansi Gingerpraline
Chika Watanabe London (United Kingdom) – Salty Olive with Bergamot Ganache
Taylors of Whitstable (United Kingdom) – Damson plum & Amaretto dark chocolate truffles
Taylors of Whitstable (United Kingdom) – Lavender, Kentish honey & whisky dark truffles
Xocolatl by Giovanna Maggiolo (Peru) – Pisco Truffle
Winchester Cocoa Company (United Kingdom) – Fennel and Orange
Chococo (United Kingdom) – Arbequina & Sea Salt
Baravelli’s (United Kingdom) – Forager’s Gin and Botanical Tonic
Casa Nobile (Switzerland) – Absinth coffee praline
Casa Nobile (Switzerland) – Praline Rose melissa
Casa Nobile (Switzerland) – Negroni Praline
Clement (Germany) – Whisky Truffe
es koyama (Japan) – Ethiopian Coffee (The Blue Nile, Natural) & Honey of Coffee Flower
es koyama (Japan) – Kinmokusei (fragrant olive) & Chanchamayo 63%
Cacao Art (United States) – Anis y Papelon
Compania de Chocolates (Argentina) – Yerba Mate Bombon
Compania de Chocolates (Argentina) – Walnut and Amarula
Forte Chocolates (United States) – Cherry Almond Truffle
Truffle Shots (United States) – Macallan Whisky Caramel
The Chocolate Lab (Canada) – L.L. Dean
Ara Chocolat (France) – Tonka bean and Belize ganache
Cococo Chocolatiers (Canada) – Bee Pollen Gianduja
Sweet Lollapalooza Fine Chocolates (Canada) – Raspberry Noir
Sweet Lollapalooza Fine Chocolates (Canada) – Torque
Soma Chocolatemaker (Canada) – Peach Magnolia

Milk chocolate ganaches or truffles

Ben Le Prevost Chocolatier (United Kingdom) – Peanut Butter on Toast
Harrerchocolat (Austria) – Grapefruit praline
Andreas Muschler (Germany) – Mogador
Casa Nobile (Switzerland) – Mountain hey milk praline
es koyama (Japan) – Kenyan Coffee (Kainamui) & Chanchamayo 48%
es koyama (Japan) – Shoyu Nouveau (Soy sauce & Pedro Ximénez)
es koyama (Japan) – Taiwanese Kiriboshidaikon (dried Japanese radish julienne)
es koyama (Japan) – Fukimiso
es koyama (Japan) – Moromi-mash
Truffle Shots (United States) – Minted Grapefruit
Cococo Chocolatiers (Canada) – Coconut
Sweet Lollapalooza Fine Chocolates (Canada) – Japanese Curry

White chocolate ganaches or truffles

The Chocolate line by Dominique Persoone (Belgium) – Brasil
The Chocolate line by Dominique Persoone (Belgium) – Yuzu
Riccardo Pelagagge (Italy) – Profumo – ganache di pompelmo rosa e cardamomo
Choco Chocolate Sweden (Sweden) – Shinobi Yame Matcha By Alma
Chocolatte (Sweden) – Violets and salty liquorice
Xocolatl by Giovanna Maggiolo (Peru) – Ranfañote
Iain Burnett Highland Chocolatier (United Kingdom) – Caramel & Hint of Liquorice Velvet Truffle
Casa Nobile (Switzerland) – Praline Tropicana
es koyama (Japan) – Gyokuro
es koyama (Japan) – White miso and Sansho (Japanese pepper)
Wolter (Mexico) – Maracuya Bonbon
Compania de Chocolates (Argentina) – Goat milk and Raspberry Jelly
Chocolopolis (United States) – Lemon Lavender Truffle
Forte Chocolates (United States) – Lemon Pepper in White Chocolate
Truffle Shots (United States) – Castelvetrano Olive
The Chocolate Lab (Canada) – Lemon Yuzu Passion
The Chocolate Lab (Canada) – Lychee Rosé
Demeter Chocolate (Hungary) – Strawberry lemongrass truffle
Bonbonier Chocolate (Hungary) – Melange
Cococo Chocolatiers (Canada) – Matcha Citrus

Ganaches or truffles using mixed dark/milk/white for coating and fillings

The Chocolate line by Dominique Persoone (Belgium) – Apero
Chocolatier M (Belgium) – Smokey lemon
Joulietta Chocolatier & Patissier (Cyprus) – Fig & Ouzo
Emilya Chocolate (Israel) – Middel East Thaini praline
Ika Chocolate (Israel) – Zaatar
Ika Chocolate (Israel) – Kaffir Lime
Piccola Pasticceria (Italy) – Zafferano Del Piemonte
Andrea Bianchini Chocolate Luxory Collection (Italy) – Myoho
Svenningsen Chocolatier (Denmark) – Apple Thyme
Sylvain Marron Chocolatier Pâtissier (Sweden) – Ginger
Choco Chocolate Sweden (Sweden) – Passionfruit & Lime
Chocolatte (Sweden) – Lemon canola
Fifth Dimension chocolates (United Kingdom) – Yuzu & Pink Peppercorn
Rococo Chocolates (United Kingdom) – Wild Strawberry & Pink Peppercorn
Andreas Muschler (Germany) – Coco
Andreas Muschler (Germany) – Sophie
Andreas Muschler (Germany) – Caramel y sel
Clement (Germany) – Doppelbock Truffe
Clement (Germany) – Pfirisch Joghurt Nougat
es koyama (Japan) – Phoenix Oolong Mi Tao Xiong & Mango
es koyama (Japan) – Oriental Fromboise-Lotus tea & framboise (Vietnam 71%)
es koyama (Japan) – Sake lees(one year)
es koyama (Japan) – Panama Coffee (Geisha Natural) & Lychee
Cacao Art (United States) – Tulasi
Compania de Chocolates (Argentina) – Dulce de Leche Bombon
Compania de Chocolates (Argentina) – Tangerine and Pink Pepper
Dreams of Eva (Peru) – Orígenes: Piura
Forte Chocolates (United States) – Lemon Pepper Dark Truffle
The Chocolate Lab (Canada) – Starry Night
ChocoCard (Hungary) – The Penguins of Madagascar
ChocoCard (Hungary) – Ginger and matcha
Christi’s Choco (Hungary) – Rhubarb Truffle with Amaretto liqueur
Zangio Chocolate (Hungary) – Raspberry truffle
BETA5 (Canada) – Thai Mango
Soma Chocolatemaker (Canada) – Birch Blackstrap Truffle
Soma Chocolatemaker (Canada) – Roasted Twig Truffle
Soma Chocolatemaker (Canada) – Thai Stick


Nuts

Nut based pralines with dark chocolate

Deremiens (Belgium) – Praslin
Deremiens (Belgium) – Tahiti
Deremiens (Belgium) – Pécan Soja
Laurent Gerbaud Chocolatier (Belgium) – Praliné Pistache de Grèce
Guido Castagna (Italy) – Pralina Pistacchio di Bronte
Guido Castagna (Italy) – Pralina Cannella e Calendula
Guido Castagna (Italy) – Pralina Menta e Liquirizia
Guido Castagna (Italy) – Pralina Cardamomo e Malva
Baravelli’s (United Kingdom) – Pecan and Muscovado Gianduja
es koyama (Japan) – Praline of Burdock and Blackshichimi Pepper
BETA5 (Canada) – Sparkling Raspberry
BETA5 (Canada) – Tropical Crunch

Dark chocolate gianduiotto / cremino

Guido Castagna (Italy) – Giuinott
Giraudi Cioccolato Artigianale dal 1907 (Italy) – Gianduiotto Fondente

Unflavoured dark chocolate cremino

Gustolato (Croatia) – Cremino Fondente e Latte con Nocciola Piemonte e Fondente “Piura” 70%

Flavoured dark chocolate cremino

Gardini (Italy) – Cremino Bigusto Amarena
Gardini (Italy) – Cremino Bigusto Liquerizia
Gardini (Italy) – Cremino Bigusto uvetta di Corinto

Dark chocolate dragées, enrobed whole nuts

Torta Pistocchi Firenze (Italy) – Caffè Arabica Yrgalem Etiopia Fondente
Torta Pistocchi Firenze (Italy) – Caffè Arabica Lagoa do Morro Brasile Fondente
Pacari Chocolate (Ecuador) – Cocoa Cacao Beans Banano

Dark chocolate enrobed marzipan

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Wild Mountain Oregano and Lemon
Piccola Pasticceria (Italy) – Lampone e Mandorla

Nut based pralines with milk chocolate

Chocolatier M (Belgium) – Peanuts & co
Chocolatier M (Belgium) – Woestyne
Tartuflanghe (Italy) – Trifulòt Cardamomo
es koyama (Japan) – Keraji-Pepper & Keraji Sesame praline
es koyama (Japan) – Rooibos tea & Akajiso (Red Perilla) Praline
es koyama (Japan) – Praline Amazon (4 Amazonian fruits) & Matcha
Michel Cluizel (France) – Capri
Michel Cluizel (France) – Bergerac
Bonbonier Chocolate (Hungary) – Mango Passion Praline
Sweet Lollapalooza Fine Chocolates (Canada) – Almond Coconut Praline

Milk chocolate gianduiotto or cremino

Giraudi Cioccolato Artigianale dal 1907 (Italy) – Gianduiotto Classici
Piccola Pasticceria (Italy) – Piccolo Gianduja
Soma Chocolatemaker (Canada) – Gianduja

Unflavoured milk chocolate cremino

Gustolato (Croatia) – Cremino al Latte con Nocciole Piemonte coperto al Latte
Piccola Pasticceria (Italy) – Cremino Tre Colori

Milk chocolate dragées, enrobed whole nuts

Vanuato Kakaw (Mexico) – Coffee Moka
Chocolat du Jour (Brazil) – Macadamia Chocolate
Chocolat du Jour (Brazil) – Almond Chocolate
ChocoCard (Hungary) – Nicaraguan cocoa beans dragée
chocoMe (Hungary) – Raffinée Piemonte hazelnut covered in Ethiopian Harrar coffee

Nut based pralines with white chocolate

Tartuflanghe (Italy) – Trifulòt Arachide
Confiserie Mélanie (Germany) – Gesalzene Erdnuss

White chocolate dragées, enrobed whole nuts

Torta Pistocchi Firenze (Italy) – Drageè Pistacchio e Arancia
Gustolato (Croatia) – Mandorla d’Avola – Cioccolato Bianco e Zafferano Istriano
Schell Schokoladenmanufaktur (Germany) – Zitronennüsschen
Rococo Chocolates (United Kingdom) – Persian Pistachios
ChocoCard (Hungary) – Pistachio dragée


Caramels

Dark chocolate enrobed caramels

Deremiens (Belgium) – Orval
Chocolatier M (Belgium) – Tokyo Dreams
Sylvain Marron Chocolatier Pâtissier (Sweden) – Lakritskola
Ben Le Prevost Chocolatier (United Kingdom) – Caramelized Pineapple and Pink Peppercorn
Xocolatl by Giovanna Maggiolo (Peru) – Maras
Chococo (United Kingdom) – Salt Sweet Smoke
Casa Nobile (Switzerland) – 1001 Night Caramel
Chuao Chocolatier (United States) – Dark Passion bonbon
Forte Chocolates (United States) – Dark Sea Salt Caramel
Michel Cluizel (France) – Intrépide
Sweet Lollapalooza Fine Chocolates (Canada) – Dark Salted Butter Caramel

Milk chocolate enrobed caramels

Deremiens (Belgium) – Exotic Touch
Andrea Bianchini Chocolate Luxory Collection (Italy) – Ichinen
Chocolatte (Sweden) – Browned butter caramel
AuBel Chocolate (United Kingdom) – Sea Salt Caramel with Pecan
Fifth Dimension chocolates (United Kingdom) – Soy Caramel
Fifth Dimension chocolates (United Kingdom) – Apple & Calvados Caramel
Chococo (United Kingdom) – Gingerbread Caramel
Chocolat du Jour (Brazil) – Caramel & Fleur de Sel / Milk
Theo Chocolate (United States) – Sweet Onion Caramel
Chocolaterie Tessa (United States) – Milk Chocolate Salted Butter Caramel
Cococo Chocolatiers (Canada) – Maple Buttertart


Others – fruit/sugar/butter/cream

Dark chocolate enrobed fruit pastes, jellies/gelée

Atalia (Italy) – Boule pera-noci-formaggio
Cocoa Fusion (Colombia) – Maracuyá
Chococo (United Kingdom) – Tawny Fig
Cocoa Fusion (Colombia) – Lulo

Dark chocolate enrobed whole fruit

Riccardo Pelagagge (Italy) – Clementina calabrese candita biologica ricoperta di fondente
Riccardo Pelagagge (Italy) – Clementina candita con honeybush e mango
Cocoa Fusion (Colombia) – Banano de Urabá

Dark chocolate enrobed manon/butter/cream

Inspiration Chocolates (Canada) – Maple Walnut Supreme

Milk chocolate enrobed fruit pastes, jellies/gelée

La Goulue Chocolatier (Argentina) – Milk Chocolate tablet filled with Malbec wine

Milk chocolate enrobed whole fruit

Torta Pistocchi Firenze (Italy) – Uvetta, cioccolato al latte e mandorla


Spreads

Spreads with dark chocolate (no milk powder)

Guido Castagna (Italy) – Crema Gianduja +55
Svenningsen Chocolatier (Denmark) – Olive oil chocolate spread
beckscocoa (Germany) – Schokohaselnusscreme

Spreads with milk chocolate

Pasticceria Vacchieri Marco- Dolci intuizioni (Italy) – Crema Gianduia
Gustolato (Croatia) – Spalmabile al pistacchio greco (50%)
Piccola Pasticceria (Italy) – Buongiorno alla Nocciola
Piccola Pasticceria (Italy) – Buongiorno allo Zabaione
Arcay Chocolates (Venezuela) – Passion Spread
Arcay Chocolates (Venezuela) – Moraberry Spread
Soma Chocolatemaker (Canada) – Majoun – Hazelnut



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