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World Final Competition 2017 – Grand Jury Finalists

October 15, 2017 2:44 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 1 – 11 October in London.

The Grand Jury Finalists are the World Final entries that made it through to the final Grand Jury round, following five 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 2017 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 2017 World Final competition Finalists are:

(In alphabetical order within each category)

Plain/origin bars

Plain/origin dark chocolate bars

Pacari Chocolate (Ecuador) – Esmeraldas 60%
Pacari Chocolate (Ecuador) – Manabí 65%
Pacari Chocolate (Ecuador) – Los Ríos 72%
Pacari Chocolate (Ecuador) – Raw 70%
Pacari Chocolate (Ecuador) – Piura 70%
Pacari Chocolate (Ecuador) – Tutu Iku 70%
Pacari Chocolate (Ecuador) – LaCumbia 70%
Dick Taylor Craft Chocolate (United States) – 72% Belize Dark Chocolate
Dick Taylor Craft Chocolate (United States) – Dick Taylor Chocolate 75% Brazil Bar
White Label Chocolate (United States) – Honduras, La Masica
Dandelion Chocolate (United States) – Mantuano, Venezuela 70%
Dandelion Chocolate (United States) – Maya Mountain, Belize 70%
Dandelion Chocolate (United States) – Ambanja, Madagascar 70%
Fu Wan Chocolate (Taiwan) – Taiwan No.1 62%
Dandelion Chocolate (United States) – San Francisco De Macorís, Dominican Republic – 70% (Japan production)
Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like / Fine / Colombia / 65%
Minimal Bean to Bar Chocolate (Japan) – Fruity Citric / Fine / Bolivia / 67%
Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like / Fine / Vietnam / 68%
Sirene (Canada) – Tingo Maria
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter 72% Vietnam
Fruition Chocolate Works (United States) – Wild Bolivia Dark
Cacaosuyo (Peru) – Chuncho – Cuzco
Cacaosuyo (Peru) – Cuzco 80
Soma Chocolatemaker (Canada) – Bachelor’s Hall
Soma Chocolatemaker (Canada) – Porcelana
Soma Chocolatemaker (Canada) – Vietnam Tien Giang
Maraná (Peru) – Piura 80% – Single Origin
Maraná (Peru) – San Martin 80% – Single Origin
Grocer’s Daughter Chocolate (United States) – 70% Dark Chocolate Fortaleza Del Valle Bar
Conexión Chocolate Ecuador (Ecuador) – 70% Conexión Chocolate
Potomac Chocolate (United States) – Duarte, Dominican Republic 70% Dark
Amano Chocolate Company (United States) – Amano Dos Rios
Amano Chocolate Company (United States) – Amano Cuyagua
Chocolate Tree (United Kingdom) – Chililique (Piura, Peru)
Chocolaterie Morin (France) – Pérou Quilla 70%
Chocolaterie Morin (France) – Pérou Chanchamayo 63%
Utopick Cacao (Spain) – Nugu 70%
Åkesson’s (United Kingdom) – Akesson’s Madagascar Bejofo Estate 75% Criollo Cocoa – Organic
Åkesson’s (United Kingdom) – Akesson’s Brazil Fazenda Sempre Firme 75% Forastero Cocoa
Pump Street Bakery Chocolate (United Kingdom) – Pump Street Chocolate Jamaica 75%
Bonnat Chocolatier (France) – Apotequil
Bonnat Chocolatier (France) – M. Libanio
Bonnat Chocolatier (France) – Cusco
Bonnat Chocolatier (France) – Kaori
Friis-Holm (Denmark) – Indio Rojo 70 %
Friis-Holm (Denmark) – Chuno Double Turned 70 %
Friis-Holm (Denmark) – Nicaliso 70 %
Friis-Holm (Denmark) – Rugoso 70 %
Friis-Holm (Denmark) – Chuno Tripple Turned 70 %
Friis-Holm (Denmark) – Johe 70 %
Friis-Holm (Denmark) – Barba 70 %
Friis-Holm (Denmark) – Rugoso BAD fermentation 70 %

Micro-batch – Plain/origin dark chocolate bars

LetterPress Chocolate (United States) – Ucayali, Peru
Stone Grindz Chocolate (United States) – Ecuador 70%
Hogarth Craft Chocolate (New Zealand) – Gran Blanco – Peru
The Smooth Chocolator (Australia) – Madagascar 72%
The Smooth Chocolator (Australia) – Belize 70%
The Smooth Chocolator (Australia) – Vietnam 70%
Hummingbird Chocolate Maker (Canada) – Reserva Zorzal
Wolter (Mexico) – Quetzalli Criollo Tabasco 70%
Green bean to bar chocolate (Japan) – Bolivia 70%
Hummingbird Chocolate Maker (Canada) – Alta Verapaz
Hummingbird Chocolate Maker (Canada) – Cap Haitien
Cacaodada (South Korea) – Dominican Republic 70%
Cru Chocolate (United States) – Dominican Republic, Zorzal
Shattell Chocolate (Peru) – Chuncho 70%
Zak’s Chocolate (United States) – 70% Dark Guatemala Lachua Cacao
Stone Grindz Chocolate (United States) – Wild Bolivia 70%
Castronovo Chocolate (United States) – Signature Collection – Nicalizo, Nicaragua 70%
Cocama (Peru) – Chocoazú 70% – Theobroma Grandiflorum
East Van Roasters (Canada) – Pangoa,Peru 70%
Palette de Bine (Canada) – Vietnam Lam Dong 72%
Palette de Bine (Canada) – Pérou Marañón 70%
Palette de Bine (Canada) – Haïti Pisa
Fresh Coast Chocolate Co. (United States) – Madagascar 70%
Fresh Coast Chocolate Co. (United States) – Belize 70%
Palette de Bine (Canada) – Guatemala Polochic 70%
Omnom Chocolate (Iceland) – Madagascar 66%
Omnom Chocolate (Iceland) – Nicaragua 73%
Martin Mayer Schokoladen (Austria) – Lachua 70%
Duffy’s (United Kingdom) – Duffy’s Nicaragua Chuno
Duffy’s (United Kingdom) – Duffy’s Guatemala Rio Dolce
Solkiki Chocolatemaker (United Kingdom) – 68% Dark Chocolate – Fortunato No.4, Marañón, Peru
Krak Chocolade (Netherlands) – Philippines Kablon Farms 70%
Solkiki Chocolatemaker (United Kingdom) – 78% Dark Chocolate, Gran Nativo Blanco, Peru
Ara Chocolat (France) – Chuncho 70%
Ara Chocolat (France) – Porcelana 70%
Ara Chocolat (France) – Tolita 72%
Ara Chocolat (France) – Huallaga 74%

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

Pacari Chocolate (Ecuador) – Raw 100%
Jade Li Chocolatier (Taiwan) – Formosa 85
Dandelion Chocolate (United States) – Kokoa Kamili, Tanzania – 85% (Japan production)
Tesoro Amazonico (Peru) – Dark 88%
Nina Fine Chocolates (Peru) – Nina 85%
Potomac Chocolate (United States) – Upala, Costa Rica 85% Dark
Delicacao Berlin (Germany) – Peru 95% Schokolade
Feitoria do Cacao (Portugal) – Feitoria do Cacao – Costa Rica 92%
Åkesson’s (United Kingdom) – Akesson’s Madagascar Bejofo Estate 100% Criollo Cocoa – Organic
Ara Chocolat (France) – Chuncho 88%
Nadalina (Croatia) – RAW 85%
Friis-Holm (Denmark) – La Dalia 100 %

Rough ground/textured plain/origin dark chocolate bars

Minimal Bean to Bar Chocolate (Japan) – Nutty Raw-Like / Haiti / 73%
Minimal Bean to Bar Chocolate (Japan) – Fruity Citric / Bolivia / 67%
Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like / Fine / Colombia / 65%
Minimal Bean to Bar Chocolate (Japan) – Savory Floral / Fine / Nicaragua / 70%
Mindo Chocolate Makers (United States) – 70% Pure Rustic Chocolate Bar

Plain/origin dark chocolate bars made with alternative natural sugar

La Rifa Chocolatería (Mexico) – Barra Blanco Marfil
La Rifa Chocolatería (Mexico) – Barra Uranga
Palette de Bine (Canada) – Bine à l’érable, wild Bolivia 70%

Plain/origin milk chocolate bars

Daito Cacao (Japan) – Hokkaido Rich Milk
Chocolatier Palet d’Or (Japan) – Artisan Tablette High milk 40% Madagascar
Chocolatier Palet d’Or (Japan) – Artisan Tablette High milk 40% Haiti
Chocolates El Rey (Venezuela) – Caoba Milk Chocolate 41% Cacao
Fruition Chocolate Works (United States) – Brown Butter Milk
French Broad Chocolates (United States) – Milk Chocolate
Tobago Estate Chocolate / Pralus (Sweden) – Laura
Chocolaterie Morin (France) – Jamaique Marvia lait 48%
Chocolaterie Morin (France) – Vietnam Lait 48%
Kilian & Close (Germany) – 45 % Panama

Plain/origin ‘dark’ milk chocolate bars (50% and over)

Monsieur Truffe (Australia) – Ecuador 55%
TCHO (United States) – Cacao
Chocotenango (United States) – Happy Medium
Daito Cacao (Japan) – Earthly High Cacao Milk
VANILLABEANS (Japan) – Tablette chocolat High cacao milk
Meiji (Japan) – Dark Milk of Light Floral Cacao 55%
Meiji (Japan) – Vivid Milk
Sirene (Canada) – Lachua Dark Milk
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter Milk 51% Vietnam
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter milk 51% Madagascar
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter milk 51% Haiti
Fruition Chocolate Works (United States) – Maranon Canyon Dark Milk
Cacaosuyo (Peru) – Piura Milk
Castronovo Chocolate (United States) – Rare Cacao Collection – Sierra Nevada, Colombia Dark Milk 63%
Castronovo Chocolate (United States) – Dominican Republic Dark Milk 55%
Castronovo Chocolate (United States) – Tumaco, Colombia Dark Milk 60%
Soma Chocolatemaker (Canada) – Fazenda Boa Vista
Maraná (Peru) – Cusco 50% – Milk Chocolate
Maraná (Peru) – Piura 50% – Milk Chocolate
Chocolate Tree (United Kingdom) – Ambanja (Madagascar) Milk
Duffy’s (United Kingdom) – Duffy’s Honduras Mayan Red milk
Åkesson’s (United Kingdom) – Akesson’s Brazil Fazenda Sempre Firme 55% Dark Milk Chocolate
Solkiki Chocolatemaker (United Kingdom) – 63% Coconut Dark Milk Chocolate – Gran Nativo Blanco, Peru
Solkiki Chocolatemaker (United Kingdom) – 63% Coconut Dark Milk Chocolate – Gran Nativo Blanco, Peru
Pump Street Bakery Chocolate (United Kingdom) – Pump Street Chocolate Peru Maranon Milk 64%
Bonnat Chocolatier (France) – Morenita
Friis-Holm (Denmark) – Dark Milk 65 %

Micro-batch – Plain/origin milk chocolate bars

Jasper and Myrtle (Australia) – Classic Milk Chocolate
Ta.Cho taller de chocolate (Mexico) – Ámbar 46% Finca “El Paraíso”.
Musée du Chocolat Théobroma (Japan) – Peru White Cacao Milk 45
Mucho Chocolate (Mexico) – Carmelo Mestizo
Omnom Chocolate (Iceland) – Milk of Madagascar
Omnom Chocolate (Iceland) – Milk of Nicaragua
Lilla Chokladfabriken Borgå (Finland) – Madagascar 40%
Feitoria do Cacao (Portugal) – Feitoria do Cacao – Tanzânia 60% Leite de Ovelha

Rough ground/textured plain/origin milk chocolate bars

Soma Chocolatemaker (Canada) – Old School Milk

Plain/origin white chocolate bars

Daito Cacao (Japan) – Raw Sugar White
Mamuschka (Argentina) – Blanco con Vainilla
Chocolates El Rey (Venezuela) – Icoa White Chocolate 34% Cacao
Cacao Kenkyusyo (Japan) – Cacao 40%
Angovi (Ecuador) – Angovi Chocolate Blanco
Åkesson’s (United Kingdom) – Akesson’s Madagascar Bejofo Estate 43% White Chocolate – Organic

Flavoured bars

Dark chocolate bars with an infusion or flavouring

Pacari Chocolate (Ecuador) – Merken
Pacari Chocolate (Ecuador) – Lemongrass
Pacari Chocolate (Ecuador) – Guayusa
Pacari Chocolate (Ecuador) – Andean Mint
Pacari Chocolate (Ecuador) – Lemon Verbena
Pacari Chocolate (Ecuador) – Andean Rose
Pacari Chocolate (Ecuador) – Passion Fruit 60%
Pacari Chocolate (Ecuador) – Cardamom
Pacari Chocolate (Ecuador) – Sweet Pepper / Allspice
Pacari Chocolate (Ecuador) – Orange
Cocoa Republic (Trinidad and Tobago) – 65% Dark Chocolate with Jamaican Blue Mountain Coffee
Jasper and Myrtle (Australia) – Espresso Dark Chocolate – Bean to bar 66% Dark
TCHO (United States) – Coconut Crisp
VANILLABEANS (Japan) – Tablette chocolat -Yuzu pepper-
T’a Milano (Italy) – Tavoletta al limone
Luca Mannori (Italy) – Tavoletta Nicaliso 72% Spicy and Salted
Le Chocolat de H (Japan) – Rum Special
Le Chocolat de H (Japan) – Kilimanjaro
herencia divina (Venezuela) – Sabores de Doña Petra 65 %
Cacao Hunters (Colombia) – Cacao Hunters Cafe de Edi 61%
Forte Chocolates (United States) – Honey Bar
Forte Chocolates (United States) – Orange Jazz
Hoja Verde (Ecuador) – Hoja Verde Organic Orange 66%
Marou Chocolate (Vietnam) – Lam Dong 64% & Coffee
Amano Chocolate Company (United States) – Amano Mango Chili
Svenningsen Chocolatier (Denmark) – Barba sea salt
Choc Amor (United Kingdom) – Three Pepper
Choc Amor (United Kingdom) – Salt & Pepper Lemongrass
Choc Amor (United Kingdom) – Bitter Orange
Harrer Chocolat (Hungary) – Espresso
Harrer Chocolat (Hungary) – Grandmother’s Herbs
Míšina čokoláda (Misha’s chocolate) (Czech Republic) – Dark Chocolate 75% & Orange
DesBarres Chocolate (Canada) – Black Pepper Cardamom
Hummingbird Chocolate Maker (Canada) – Fleur de Sel
Hummingbird Chocolate Maker (Canada) – Orange Cardamom
Qantu (Canada) – Érable & Fleur sel de Maras
Cacao 70 (Canada) – Cacao 70 – Jack Bean 70%

Dark chocolate bars with inclusions or pieces

Pacari Chocolate (Ecuador) – Andean Blueberry 60%
Pacari Chocolate (Ecuador) – Goldenberry
Pacari Chocolate (Ecuador) – Coffee
Jasper and Myrtle (Australia) – Bean to bar 66% Dark Chocolate with Himalayan Rock Salt and Wakame
TCHO (United States) – Mint Chip Gelato
Nugali (Brazil) – Dark chocolate (63% cocoa) With Cupuaçu Brittle
Gardini (Italy) – Spezial fondente con caffè e cardamomo
Nadalina (Croatia) – Dark Chocolate and Cocoa Nibs
VANILLABEANS (Japan) – Tablette chocolat-Sparkling-
VANILLABEANS (Japan) – Tablette chocolat -Wasabi-
Green bean to bar chocolate (Japan) – Madagascar 70% -Nibs-
Fu Wan Chocolate (Taiwan) – Taiwan No.5 62%
Le Chocolat de H (Japan) – Black World
Pasticceria Vacchieri Marco – Dolci Intuizioni (Italy) – Opaque
Cacaosuyo (Peru) – Piura Nibs
Cacaosuyo (Peru) – Inka Berry
Sweets Escalier (Japan) – Madagascar sancho japanese pepper
Sweets Escalier (Japan) – Grenada Penja black pepper
Cacaosuyo (Peru) – Cuzco Maras Salt
Nina Fine Chocolates (Peru) – Nina 70% with Nibs
Marou Chocolate (Vietnam) – Candied Ginger 65% Dark Chocolate
Marou Chocolate (Vietnam) – Caramelized Nibs & 65% Dark Chocolate
Dreams of Eva (Peru) – Eucalipto & Frambuesa
Potomac Chocolate (United States) – 70% Dark + Coconut
Amano Chocolate Company (United States) – Amano Raspberry Rose
Amano Chocolate Company (United States) – Amano Cardamom Black Pepper
Vintage Plantations Chocolates (Sweden) – Vintage Plantations 65% with Angelica
Xoco Norway (Norway) – 75% dark juniper and blue berries
Friis-Holm (Denmark) – Dark Nibs
Svenningsen Chocolatier (Denmark) – Pecan Cherry Bar
Åkesson’s (United Kingdom) – Akesson’s Madagascar Bejofo Estate 75% Trinitario Cocoa & Pink Pepper – Organic
Åkesson’s (United Kingdom) – Akesson’s Madagascar Bejofo Estate 75% Trinitario Cocoa & “Wild” Voastiperifery Pepper- Organic
Åkesson’s (United Kingdom) – Akesson’s Bejofo Estate 75% Trinitario Cocoa & Black Pepper- Organic
Kilian & Close (Germany) – 72% Sizilianische Mandel & Schwarze Rosine
A La Reine Astrid (France) – Tablette Perou Poivre de Timut
Casa Kakau (Bulgaria) – Dark & Cranberry
Sweetic (Hungary) – Caramelized pecan & granola dark chocolate bar
Harrer Chocolat (Hungary) – Nicaragua Chino 70%+Caramellcacaonibs
chocoMe (Hungary) – Délice Carré 72.2% dark chocolate bar with Kampot pepper
Le Petit Chocolatier (France) – Bean-to-bar Sao Tome 73 % Inclusion grue de cacao
Palette de Bine (Canada) – Pérou Marañón 70% “Orange d’Hiver”
East Van Roasters (Canada) – The Queen
The Violet Chocolate Company (Canada) – Cranberry Pine
Hummingbird Chocolate Maker (Canada) – Toffee Nib
Hummingbird Chocolate Maker (Canada) – Honey Lavender
Hummingbird Chocolate Maker (Canada) – PB & Joy
BETA5 (Canada) – Verdant Force
Qantu (Canada) – Peppers’ Dance!
CXBO (Canada) – Raspberry Rose Fennel

Dark chocolate bars with a filling

Gardini (Italy) – Insolito gianduja salata
Mirzam (United Arab Emirates) – Dates and Fennel
Milla Chocolates (United States) – Hazelnut Praliné Bar
Milla Chocolates (United States) – Hazelnut Praliné Bar with Turkish Coffee
Cacaosuyo (Peru) – Camu Camu & Yacon
Musée du Chocolat Théobroma (Japan) – Framboise Basilic
Marou Chocolate (Vietnam) – Cashewnut Praliné 65% Dark Chocolate
Clement (Germany) – Clement Single Malt Whisky Chocolate
Benoit Chocolats (France) – Caramandes®
Cadeau Bonbon Manufaktúra (Hungary) – Quadrat szilvás – Quadrat plum
Harrer Chocolat (Hungary) – Winter Warmer

Rough ground flavoured dark chocolate bars

Wolter (Mexico) – Quetzalli Mexican Memories 74%
Wolter (Mexico) – Quetzalli 70% with sea salt, chicatana and cardamon
Donna Elvira (Italy) – Cioccolato di Modica – Peperoncino
Donna Elvira (Italy) – Cioccolato di Modica – Arancia

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

Guido Castagna (Italy) – Gianduja Fondente
Hogarth Craft Chocolate (New Zealand) – Gianduia – Dark Hazelnut

Milk chocolate bars with an infusion or flavouring

TCHO (United States) – Mokaccino
Daito Cacao (Japan) – Samurai
ISHIYA (Japan) – Hokkaido Rich Milk & Salt
TCHO (United States) – Earl Grey
Fruition Chocolate Works (United States) – Hudson Valley Bourbon Dark Milk
Cacao Kenkyusyo (Japan) – Japanese Sea Salt
Cacao Kenkyusyo (Japan) – Original Blend Coffee
Fruition Chocolate Works (United States) – Dark Milk with Flor de Sal
Castronovo Chocolate (United States) – Tumaco, Colombia Mocha Milk 58%
Cacaosuyo (Peru) – Banana Maras salt
Cacaosuyo (Peru) – Lucuma
Dreams of Eva (Peru) – Vainilla & Ají Panca
Choc Amor (United Kingdom) – Turkish Charm
Pump Street Bakery Chocolate (United Kingdom) – Pump Street Chocolate Jamaica 56% Milk & Coffee
Schell Schokoladen (Germany) – Umami Papua
Hailed Chocolate (Canada) – Hailed Milk Chocolate
The Violet Chocolate Company (Canada) – Honey Rosemary
Cacao 70 (Canada) – Cacao 70 – Chai 45%
Cacao 70 (Canada) – Cacao 70 – Earl Grey 45%

Milk chocolate bars with inclusions or pieces

TCHO (United States) – Snickerdoodle
TCHO (United States) – Golden Milk: Ginger + Turmeric
Gardini (Italy) – Finissimo al latte con sale e olio EVO
Vivra Chocolate (United States) – Curry Cashew
ISHIYA (Japan) – Fuji apple
ISHIYA (Japan) – Tokibi
Piccola Pasticceria (Italy) – Gianduja
Slitti (Italy) – Tavoletta Caffe’ Latte
Le Chocolat de H (Japan) – Wasabi
Le Chocolat de H (Japan) – Kiwami Pineapple
Le Chocolat de H (Japan) – Wa Berry
Fruition Chocolate Works (United States) – Milk Chocolate Quinoa Crunch
Cacaosuyo (Peru) – Quinoa Crunch
Vivra Chocolate (United States) – PB & Pretzel
AUDREY (Japan) – Milk chocolate & berry
es koyama (Japan) – Tumaco Leche & Citrus Unshu(Satsuma Mandarin)& Cacao nib(Tumaco)
es koyama (Japan) – Kimchi×Chanchamayo 48%
es koyama (Japan) – Nara-zuke(Kamo-Nasu Eggplant)
es koyama (Japan) – Rakkyo(Allium Chinense)×Madagascar 51%
Omnom Chocolate (Iceland) – Sea Salted Almonds + Milk
Friis-Holm (Denmark) – Milk Nuts
Pralinenwahnsinn (Germany) – Ingwer-Schokolade
Co Couture (United Kingdom) – Flat White
Daja Chocolate (Germany) – Erdnuss-Salz Tafel
Evers & Tochter Manufaktur (Germany) – Vollmilch 35%/ Trüffelsalz
Kilian & Close (Germany) – 52 % Noix Du Perígord
Sweetic (Hungary) – Piemonte hazelnut & granola milk chocolate bar
Harrer Chocolat (Hungary) – Nicaragua Chuno 60% dark milk+ Caramel cacaonibs
Harrer Chocolat (Hungary) – Cappuccino
Hailed Chocolate (Canada) – Hailed Milk Chocolate Almonds
cōchu chocolatier (Canada) – Hazelnut
BETA5 (Canada) – Raspberry + Licorice
cōchu chocolatier (Canada) – ‘racha peanut

Milk chocolate bars with a filling

Piccola Pasticceria (Italy) – Limone di Sorrento
Piccola Pasticceria (Italy) – Arancia di Calabria
KOHLER Original Recipe Chocolates (United States) – Milk Chocolate Peanut Butter Bar
es koyama (Japan) – Green laver from YOSHINOGAWA-River & Almond Praline with Yuzu
es koyama (Japan) – Chanchamayo 48% & Hazelnut Praline with Aka-Jiso(Red perilla from WAKAYAMA)
es koyama (Japan) – Real strawberry & Hazelnut Praline with Lime
Clement (Germany) – Clement Jamaika Rum Chocolate
Cadeau Bonbon Manufaktúra (Hungary) – Quadrat naranccsal – Quadrat with orange
Cadeau Bonbon Manufaktúra (Hungary) – Quadrat gesztenyével – Quadrat with chestnut
Harrer Chocolat (Hungary) – Orange Gin
Jacques Bockel chocolatier créateur (France) – Amandes Fleur de Sel

Flavoured white chocolate bars

Jasper and Myrtle (Australia) – Caffe Bianco – White Chocolate with Coffee
Daito Cacao (Japan) – Hojicha(Charcoal Fire Roasting)
Daito Cacao (Japan) – Raw Sugar + Ginger
ISHIYA (Japan) – Azuki & Ten-cha
Fu Wan Chocolate (Taiwan) – Thai Curry Shrimp
Fu Wan Chocolate (Taiwan) – Rose Lychee Nibs
T’a Milano (Italy) – Tavoletta zafferano e cioccolato bianco
T’a Milano (Italy) – Tavoletta cioccolato bianco al caramello e sale delle Hawaii
Le Chocolat de H (Japan) – Waka
Le Chocolat de H (Japan) – Yoka
Le Chocolat de H (Japan) – Oriental
Le Chocolat de H (Japan) – Red World
Le Chocolat de H (Japan) – Japan All Stars
Fruition Chocolate Works (United States) – Strawberries and Cream
Castronovo Chocolate (United States) – White Chocolate with Lemon & Lemon Salt
Forte Chocolates (United States) – Rosemary Sea Salt Bar
Forte Chocolates (United States) – Lemon Pepper Bar
AUDREY (Japan) – White chocolates & berry
AUDREY (Japan) – Strawberry chocolate & berry
Le Caméléon (Mexico) – Abril en México tea in white chocolate
es koyama (Japan) – Three kinds of beans (Daitokuji-Temple Natto, Adzuki & Tanbaguro)
es koyama (Japan) – Matcha&Hinona-zuke Kyoto
es koyama (Japan) – Japanese cinnamon leaf from Wakayama & Adzuki-bean
Omnom Chocolate (Iceland) – Lakkrís + Sea Salt
Omnom Chocolate (Iceland) – Coffee + Milk
Solkiki Chocolatemaker (United Kingdom) – Ethiopian Coffee & Roasted Redskin Peanuts White Chocolate
Pralinenwahnsinn (Germany) – Erdbeerschokolade
Schell Schokoladen (Germany) – Blanche Safran Curry
Evers & Tochter Manufaktur (Germany) – weiße Schokolade/ Grüner Tee
Kilian & Close (Germany) – 30% Pistacchio Di Bronte
Kilian & Close (Germany) – Café del Valles Inambari
Harrer Chocolat (Hungary) – Hibiskus
Harrer Chocolat (Hungary) – Raspberries/Málna
chocoMe (Hungary) – Entrée/Carré BL101
chocoMe (Hungary) – Entrée/Carré BL102
chocoMe (Hungary) – Entrée/Carré BL104
chocoMe (Hungary) – Entrée/Carré BL105
Hailed Chocolate (Canada) – Hailed White Chocolate Almonds
cōchu chocolatier (Canada) – Gingerbread Bar
Soma Chocolatemaker (Canada) – Raspberry Bar
Soma Chocolatemaker (Canada) – Mango Thai Chili bar
The Violet Chocolate Company (Canada) – Lemon Espresso
The Violet Chocolate Company (Canada) – Pomegranate & Turmeric

Ganaches, palets, ganache pralines and truffles

Unflavoured dark chocolate ganaches or truffles

Didier Smeets (Belgium) – Origine Vietnam
Carré Noir (Belgium) – Vietnam
Yu Chocolatier (Taiwan) – Yu
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura buffalo cream
Cacao Art (United States) – Amazonas
es koyama (Japan) – Elizabeth 71%(Colombia Arauca)
es koyama (Japan) – San Martin 70%(Peru)
Truffle Shots (United States) – World Peace Truffle Shots
Sylvain Marron Chocolatier Pâtissier (Sweden) – madagascar
Svenningsen Chocolatier (Denmark) – arctic o’payo
Andreas Muschler (Germany) – ´Emelie´
La Fèverie by Hasnaâ (France) – Ganache premier cru de Plantation 75% Madagascar
Raoul Boulanger (France) – Pérou
Raoul Boulanger (France) – Vietnam
Bello et Angeli Les Chocolatiers (France) – Piura
Ara Chocolat (France) – Ganache Tolita
Ara Chocolat (France) – Ganache Upala
Patrick Gelencser Chocolatier (France) – Ganache noire origine Madagascar 65 %
Patrick Gelencser Chocolatier (France) – Ganache noire origine Pérou 75 %
Sweet Lollapalooza Fine Chocolates (Canada) – Pure Nacional

Flavoured dark chocolate ganaches or truffles

Torta Pistocchi Firenze (Italy) – Torta Fondente Uvetta e Rhum Agricolo della Martinica
Laurent Gerbaud Chocolatier (Belgium) – Ganache aux olives Taggiasche
Laurent Gerbaud Chocolatier (Belgium) – Ganache Yuzu
Chocolatier M (Belgium) – Gin-Tonic
Yu Chocolatier (Taiwan) – Sherry Longan
Yu Chocolatier (Taiwan) – Aged Plum
Xocolatl by Giovanna Maggiolo (Peru) – Spices
Xocolatl by Giovanna Maggiolo (Peru) – Cherries & Pisco
Wolter (Mexico) – Mezcal bonbon
Pasticceria Ernst Knam (Italy) – Pralina alla mora
Piccola Pasticceria (Italy) – Vietnam, cocco e mandorla
Roots Chocolates (United States) – Lapsong Souchong – Smoked Tea
French Broad Chocolates (United States) – Strawberry Balsamic Truffle (vegan)
Musée du Chocolat Théobroma (Japan) – Shiso Wasabi
XO Confections (United States) – Modena Summer
Dreams of Eva (Peru) – Frambuesa, Asaí & Ají Panca
Dreams of Eva (Peru) – Piña & Pimienta Negra
Dreams of Eva (Peru) – Granada IPA
Arcay Chocolates (United States) – Coco Rum
es koyama (Japan) – Evaporated Soy Sauce&Pedro Ximenez(Sierra Nevada70%)
Truffle Shots (United States) – Rosemary Caramel Truffle Shots
Truffle Shots (United States) – Bumbleberry Truffle Shots
Truffle Shots (United States) – Lemon Basil Truffle Shots
Mercedes Chocolaterie (Finland) – Fusion (Ljung honey and Sansho praline)
L’Amethyste Patisserie (United Kingdom) – Dark Chocolate Orange Brandy Truffle
Ben Le Prevost Chocolatier (United Kingdom) – Lapsang Souchong & Whisky
Chokladfabriken (Sweden) – Cardamom
Svenningsen Chocolatier (Denmark) – vinmarksfersken ganache
Andreas Muschler (Germany) – ´ INES ´
Daja Chocolate (Germany) – Chocolate meets Rum
The Chocolate Lab (Canada) – Dark Passion
Cadeau Bonbon Manufaktúra (Hungary) – Dupla meggy – Double sour cherry
Gingalló Csokoládé (Hungary) – Szilvapálinkás kocka / Plum “pálinka”
Bello et Angeli Les Chocolatiers (France) – Adiake
Colomb Béréni Création C.B.C. (France) – Chocolat menthe fraîche
Colomb Béréni Création C.B.C. (France) – Chocolat basilic
BETA5 (Canada) – Douglas Fir
Chocolat.T (France) – Mexique
Saunion 1893 (France) – KF (café)
Sweet Lollapalooza Fine Chocolates (Canada) – Raspberry Noir
Sweet Lollapalooza Fine Chocolates (Canada) – Herbsaint ganache
Sweet Lollapalooza Fine Chocolates (Canada) – Lime bonbon

Milk chocolate ganaches or truffles

Kuppelrain – Nathalie Trafoier (Italy) – L´Amore
Chocotenango (United States) – Yuzu & Ginger
Chocolat du Jour (Brazil) – Coffee Truffle
Forte Chocolates (United States) – Classic Milk
es koyama (Japan) – Triple Tumaco(Colombia)
es koyama (Japan) – Strawberry&Strawberry Leaf(Colombia Sierra Nevada)
es koyama (Japan) – Strawberry&Fukinoto(youthful condition)(Nicaragua)
es koyama (Japan) – Kishu-Nankoume Plum from Wakayama & Sakura leaf
es koyama (Japan) – Smoked Soy Sauce from Wakayama(Madagascar 51%)
es koyama (Japan) – Completely Ripe Red Sansho from Wakayama (Peru Chanchamayo 48%)
es koyama (Japan) – Pu’er tea(Madagascar 51%)
es koyama (Japan) – Sake-Yuzu & Sake-lees
es koyama (Japan) – Raspberry&Raspberry Leaf
es koyama (Japan) – Chrysanthemum (Dominica 48%)
es koyama (Japan) – Absinthe & Mango Passion Fruits(Peru Chanchamayo48%)
es koyama (Japan) – Chile:Pasilla de Oaxaca(Peru Chanchamayo 48%)
es koyama (Japan) – Keemun:Smoked with whiskey barrel wood chips(Madagascar51%)
es koyama (Japan) – Slow Cooked caramelized onion & Sierra Nevada 52%
es koyama (Japan) – Kaffir lime leaf 2017(Peru Chanchamayo48%)
Fifth Dimension chocolates (United Kingdom) – Curry & Raisin
Pralinenwahnsinn (Germany) – Fruchtige Rumpralinen mit Ron Zacapa, 23 Jahre
Casa Nobile (Switzerland) – Lady Killer
Casa Nobile (Switzerland) – B 54
Andreas Muschler (Germany) – ´Mogador´
Chocolala (Estonia) – Handcraft Gin and juniper berries ganache enrobed in milk chocolate
Cadeau Bonbon Manufaktúra (Hungary) – Yuzu-caramel
Jacques Bockel chocolatier créateur (France) – Ganache agrumes et Hibiscus
Sweet Lollapalooza Fine Chocolates (Canada) – Passionfruit and St. Germaine Caramel
Moroco Chocolat (Canada) – Miso Brown Sugar Truffle

White chocolate ganaches or truffles

Wolter (Mexico) – Tequila Bonbon
Pasticceria Ernst Knam (Italy) – Pralina capperi e limone
Piccola Pasticceria (Italy) – Tea alla rosa con litchi
Kimuraya (Japan) – Dadachamameemon Chocolate
Chocolat du Jour (Brazil) – Passion Fruit Truffle
Le Caméléon (Mexico) – Hibiscus flower ganache in white chocolate
XO Confections (United States) – Bananas Foster
Truffle Shots (United States) – Castelvetrano Olive Truffle Shots
Compania de Chocolates (Argentina) – Pistache and Lime praline
Chika Watanabe London (United Kingdom) – Citrus Miso
Casa Nobile (Switzerland) – Amalfi
The Chocolate Lab (Canada) – Orange Dreamsicle
Cadeau Bonbon Manufaktúra (Hungary) – Dupla kajszi-karamel – Double apricot-caramel
cōchu chocolatier (Canada) – P & S Latte

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

Laurent Gerbaud Chocolatier (Belgium) – Ganache Bergamote
Yu Chocolatier (Taiwan) – Woodfire-Sautéed Black Sesame Oil with Sea Salt
Xocolatl by Giovanna Maggiolo (Peru) – Miel de picarón
Yu Chocolatier (Taiwan) – Peppery Peat
Xocolatl by Giovanna Maggiolo (Peru) – Almendras y limón
Slitti (Italy) – Pralina Passion Fruit
Slitti (Italy) – Pralina Irish Coffee
Slitti (Italy) – Pralina Ginger
Pasticceria Ernst Knam (Italy) – Pralina mango e frutto della passione
Piccola Pasticceria (Italy) – Perù mango e fave di tonka
Andrea Bianchini Chocolate Luxory Collection (Italy) – Spirit
Kimuraya (Japan) – Kijosyu chocolate
Milla Chocolates (United States) – Manhattan Bon Bon
Milla Chocolates (United States) – Raspberry Bon Bon
Arcay Chocolates (United States) – Romero Salé
Arcay Chocolates (United States) – Lemon Basil
es koyama (Japan) – Two types of cassis liqueur, morning & night picking (Chanchamayo 63% & 48%)
es koyama (Japan) – Olive leaf & Olive oil(Peru Chanchamayo)
es koyama (Japan) – Kuromoji:branch & leaf(Peru Chanchamayo)
es koyama (Japan) – Cassis with Timut pepper & Coriander
es koyama (Japan) – Smoked Tofu (preserved in miso)
es koyama (Japan) – Real Red Rose(Peru Chanchamayo)
es koyama (Japan) – Vineyard after harvest~smoked Cabernet Sauvignon branches and raspberry Pedro Ximenez
Compania de Chocolates (Argentina) – Cardamom ginger
Sjokoladefryd (Norway) – Sjokoladefryd – Liquorice
Mercedes Chocolaterie (Finland) – Åland meets Venezuela (Sea Buckthorn praline)
L’Amethyste Patisserie (United Kingdom) – Coconut, Lime Daiquiri
L’Amethyste Patisserie (United Kingdom) – Orange and Apricot Brandy
Ben Le Prevost Chocolatier (United Kingdom) – Mojito
Cacaofoni (Sweden) – Salty liquorice
Cacaofoni (Sweden) – Hemp grapefruit
Chocolatte (Sweden) – Coffee 2.0
Sylvain Marron Chocolatier Pâtissier (Sweden) – sudachi
Geiranger Sjokolade (Norway) – Vesterås-Brunost , Browncheese
Geiranger Sjokolade (Norway) – KINN – Øl, Beer
Choco Chocolate Sweden (Sweden) – Liquorice and lemon
Tutu Delicious Chocolate (United Kingdom) – Apricot & Rosemary
Fifth Dimension chocolates (United Kingdom) – Mint & Miso
Winchester Fine Chocolates (United Kingdom) – Moroccan Rose
Baravelli’s (United Kingdom) – Cashew and Sesame Praline
Casa Nobile (Switzerland) – Bündner Baumnusstorten-Praline
Andreas Muschler (Germany) – ´Vitus´
Andreas Muschler (Germany) – ´Sophie´
Andreas Muschler (Germany) – ´Coco´
Daja Chocolate (Germany) – CaPa
Cakao Chocolatiers (France) – Ylang-ylang
The Chocolate Lab (Canada) – Cuppa Joe
Cadeau Bonbon Manufaktúra (Hungary) – Spicces gesztenye – Tipsy chestnut
Cadeau Bonbon Manufaktúra (Hungary) – Fekete szilva – Black plum
ChocoCard (Hungary) – Dominican rum
Bello et Angeli Les Chocolatiers (France) – Kunjo
BETA5 (Canada) – Whisky – Hazelnut
The Chocolate Lab (Canada) – Harry’s Day-o
Chocolat.T (France) – Mekong
Inspiration Chocolates (Canada) – Ube Coconut Extraordinaire
Inspiration Chocolates (Canada) – Raspberry Swirl
Soma Chocolatemaker (Canada) – Yuzu Sake Kazu
Soma Chocolatemaker (Canada) – Strawberry Rhubarb Truffle
Sweet Lollapalooza Fine Chocolates (Canada) – Matcha green tea bonbon
Sweet Lollapalooza Fine Chocolates (Canada) – Teaism


Nut based pralines with dark chocolate

Laurent Gerbaud Chocolatier (Belgium) – Praliné Sésame
Laurent Gerbaud Chocolatier (Belgium) – Praliné Crumble
Laurent Gerbaud Chocolatier (Belgium) – Bi-couche Praliné amande & abricot à la lavande
Guido Castagna (Italy) – Cremino Cannella e Calendula
Guido Castagna (Italy) – Cremino Cardamomo e Malva
Guido Castagna (Italy) – Cremino Pistacchio di Bronte
Guido Castagna (Italy) – Cremino Menta e Liquirizia
Bardini (Italy) – Tartufo Bardini
Giraudi Cioccolato (Italy) – Praline with pistachios
Tartuflanghe (Italy) – Trifulot, dark praline with hazelnuts
Arcay Chocolates (United States) – Praliné D’Orange
Chocolatte (Sweden) – Creamy dreamy hazelnut
Casa Nobile (Switzerland) – Pave “Terra Nobile”
La Fèverie by Hasnaâ (France) – Praliné Coriandre
La Fèverie by Hasnaâ (France) – Venezia
Henri Le Roux Chocolatier et Caramelier (France) – Pistacia

Dark chocolate gianduiotto / cremino

Guido Castagna (Italy) – Giuinott
Bardini (Italy) – Gianduiotto Bardini
Giraudi Cioccolato (Italy) – Gianduiotto fondente

Unflavoured dark chocolate cremino

Bardini (Italy) – Cremino Bardini

Flavoured dark chocolate cremino

Gardini (Italy) – Cremino Bigusto con Amarene
Gardini (Italy) – Cremino Bigusto con Liquirizia
Gardini (Italy) – Cremino Bigusto con Uva di Corinto

Dark chocolate dragées, enrobed whole nuts

Truffle Shots (United States) – Pistache Orange Dragées
ChocoCard (Hungary) – Blackcurrant, violet and hazelnut dragée
ChocoCard (Hungary) – Passion fruit and hazelnut dragée

Dark chocolate enrobed marzipan

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Violetta
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Wild oregano and lemon of Sorrento
Musée du Chocolat Théobroma (Japan) – Barlovento
Geiranger Sjokolade (Norway) – Cruise -Norsk Akevitt , Norwegian Aquavit

Nut based pralines with milk chocolate

Chocolatier M (Belgium) – Peanuts & co
Giraudi Cioccolato (Italy) – Praline with sesame
Tartuflanghe (Italy) – Trifulot, Peanuts praline
Layla (Tunisia) – “Sesame Flower” (“Fiore di Sesamo”)
Musée du Chocolat Théobroma (Japan) – Puerto Cabello
Caramela (Mexico) – Salted Caramel pecan milk chocolate bombon
es koyama (Japan) – Almond Praline:Pickled ginger with soy sauce
es koyama (Japan) – Almond Praline with Yuzu and Piment d’Espelette
Chococo (United Kingdom) – Purely Pistachio
Pralinenwahnsinn (Germany) – Sesam-Gianduja
Chocolat Weiss (France) – Praliné sésame
Jacques Bockel chocolatier créateur (France) – Nut Alsace
zChocolat (France) – zChocolat numéro 0
BETA5 (Canada) – Sparkling Praline
Sweet Lollapalooza Fine Chocolates (Canada) – Almond coconut praline

Milk chocolate gianduiotto or cremino

Giraudi Cioccolato (Italy) – Gianduiotto Classico
Piccola Pasticceria (Italy) – Piccolo Gianduja
Hogarth Craft Chocolate (New Zealand) – Milk Gianduia Log
Pralinenwahnsinn (Germany) – Haselnuss-Gianduja
Soma Chocolatemaker (Canada) – Soma Milk Gianduja

Unflavoured milk chocolate cremino

Piccola Pasticceria (Italy) – Cremino Tre Colori

Milk chocolate dragées, enrobed whole nuts

Slitti (Italy) – Mandorle d’Avola
French Broad Chocolates (United States) – Hazelnut Dragee
es koyama (Japan) – Strawberry & Lime dragée(Hazelnut)
Truffle Shots (United States) – Malabar Cardamom Dragées

Milk chocolate enrobed marzipan

Cadeau Bonbon Manufaktúra (Hungary) – Dupla narancs – Double orange

Nut based pralines with white chocolate

ISHIYA (Japan) – Triple Goma
Tartuflanghe (Italy) – Trifulot, White praline with cardamom
Tartuflanghe (Italy) – Trifulot, pistachio praline

White chocolate dragées, enrobed whole nuts

Torta Pistocchi Firenze (Italy) – Dragée Pistacchio, Cioccolato Bianco, polvere di arancia e sale
es koyama (Japan) – Matcha & Yuzu dragée(Hazelnut)
Truffle Shots (United States) – Ginger Snap Dragées
Lyra (Slovakia) – Absolut Caramel
ChocoCard (Hungary) – Taste of Italy
chocoMe (Hungary) – Cantonese macadamia nut coated with blond chocolate and tonka beans


Dark chocolate enrobed caramels

Chocolatier M (Belgium) – Tokyo Dreams
Chocotenango (United States) – Coffee Caramel
Fruition Chocolate Works (United States) – Brown Butter Bourbon Caramels
Musée du Chocolat Théobroma (Japan) – Caramel Ginger
Svenningsen Chocolatier (Denmark) – muscovado caramel
Chococo (United Kingdom) – Salt Sweet Smoke
Winchester Fine Chocolates (United Kingdom) – Passion Fruit Caramel
Casa Nobile (Switzerland) – Caramello “Ingwer Limette”
Casa Nobile (Switzerland) – Caramello “Himalaya Salz”
Chocolala (Estonia) – Bonbons filled with birch sap caramel
Au Bon Chocolat (France) – Mornac Sur Seudre
cōchu chocolatier (Canada) – Blood Orange Caramel
Sweet Lollapalooza Fine Chocolates (Canada) – Salted Butter Caramel
Moroco Chocolat (Canada) – Lime Caramel Bon Bon

Milk chocolate enrobed caramels

Didier Smeets (Belgium) – Sphère fusion
Chocolatier M (Belgium) – Oriënt
Carré Noir (Belgium) – Dulcey
Chocotenango (United States) – Simply Lemon
Andrea Bianchini Chocolate Luxory Collection (Italy) – Black Spirit
Forte Chocolates (United States) – Milk Sea Salt Caramel
French Broad Chocolates (United States) – Lavender honey caramel
Sibö Chocolate Costa Rica (Costa Rica) – Apple lime caramel
Chokladfabriken (Sweden) – Salted caramel
Choco Chocolate Sweden (Sweden) – Citrus and liquorice caramel
Fifth Dimension chocolates (United Kingdom) – Banana Cardamom
Madeleine Artisan Chocolatier (United Kingdom) – Apple and Elderflower Caramel
Casa Nobile (Switzerland) – Alpenkräuter-Karamell mit Baumnüssen
Andreas Muschler (Germany) – ´caramel y sel´
Gingalló Csokoládé (Hungary) – Sós karamell / Salty caramel
cōchu chocolatier (Canada) – Ginger Caramel

Others – fruit/sugar/butter/cream

Dark chocolate enrobed fruit pastes, jellies/gelée

Torta Pistocchi Firenze (Italy) – Lemon and Yuzu
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Wild apples and fresh basil
La Praline (Venezuela) – Mariposa
La Praline (Venezuela) – Mora
Sweet Lollapalooza Fine Chocolates (Canada) – The Orange Grove

Dark chocolate enrobed whole fruit

Torta Pistocchi Firenze (Italy) – Pralina allo Yuzu e olio di Oliva
Pacari Chocolate (Ecuador) – Cocoa Cacao Beans Natural
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Banana
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Goldenberry
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Cacao Nibs
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Coffee Beans
Bardini (Italy) – Graffione Bardini
Slitti (Italy) – Ginger
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Organic Orangette Piura 70%
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Boero
Pelagagge Riccardo (Italy) – Clementina candita ricoperta di fondente
Andreas Muschler (Germany) – Orangeatstäbchen
ChocoCard (Hungary) – Ginger and matcha dragée
ChocoCard (Hungary) – Voatsiperifery-berry (blueberry dragée)

Dark chocolate enrobed fondants

Baravelli’s (United Kingdom) – Mojito Cream

Dark chocolate enrobed manon/butter/cream

Chuang Chocolate (Taiwan) – Longan Honey
Chuang Chocolate (Taiwan) – Raspberry & lavender
Chuang Chocolate (Taiwan) – Kaoliang Liquor & Oolong Tea

Milk chocolate enrobed whole fruit

Torta Pistocchi Firenze (Italy) – Dragée uvetta, cioccolato al latte e mandorla
Slitti (Italy) – Black Cherry
Le Caméléon (Mexico) – Mexican banana coated in milk chocolate
Lyra (Slovakia) – Absolut Physalys

Milk chocolate torrone/manon/butter/cream

The JackRabbit Chocolate Studio (South Africa) – MilkTart

White chocolate enrobed manon/butter/cream

Andrea Bianchini Chocolate Luxory Collection (Italy) – Red Heart


Spreads with dark chocolate (no milk powder)

Guido Castagna (Italy) – Crema Di Nocciole +55
Giraudi Cioccolato (Italy) – Giacometta Fondente
Slitti (Italy) – Crema da spalmare Gianera
La Botteghina del Cioccolato (Italy) – Nocciolosa
Luca Mannori (Italy) – Spalmabile alle Nocciole IGP con Puro Ocumare 72%
Truffle Shots (United States) – Fig + Chocolate Spread
Truffle Shots (United States) – Gingered Chocolate Spread
Chocolat Beussent Lachelle (France) – Pate a tartiner du cordonnier
East Van Roasters (Canada) – Chocolate Nut Butter

Spreads with milk chocolate

Giraudi Cioccolato (Italy) – Giacometta Pistacchio
Slitti (Italy) – Crema da spalmare Riccosa
Piccola Pasticceria (Italy) – Buongiorno alla nocciola
Piccola Pasticceria (Italy) – Buongiorno allo zabaione
Mamuschka (Argentina) – Mamusch Cream
Pasticceria Vacchieri Marco – Dolci Intuizioni (Italy) – Crema Gianduia
Arcay Chocolates (United States) – Passion Spread
Arcay Chocolates (United States) – Tamarind Spread
Bello et Angeli Les Chocolatiers (France) – Jaipur
zChocolat (France) – Pâte noisette