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Asia-Pacific 2018 Competition Winners

September 15, 2018 5:57 pm by International Chocolate Awards in News, Results, Winners

The International Chocolate Awards is pleased to announce the Winners of the 2018 Asia-Pacific Competition, which was judged remotely by our international Grand Jury and in Kaohsiung, Taiwan in partnership with the National Kaohsiung University of Hospitality and Tourism (NKUHT), the PingTung County Government (PTHG) and the Soil and Water Conservation Bureau (SWCB). Judging was hosted at Grand Crus, Kaohsiung.

The 2018 Asia-Pacific competition was held for the first time as in independent competition in Asia and saw a doubling of entries from the previous year (held in 2017 as part of the Americas competition). 700 products were entered by over 100 chocolate companies from 16 different countries.

International Judges

The judging panel included judges from the USA, Europe, Taiwan, Hong Kong, and members of our international Grand Jury panel around the world.

Links

All judging is anonymised, included at the Grand Jury final session, where Golds, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules.

All Gold, Silver and Bronze winners are eligible to enter the World Final, with the exception of winners of our Cacao Growing Country Support competitions in Peru and Central America.

Best in competition

Overall ‘best in competition’ single Golds were awarded for the best bar in the combined dark and combined milk chocolate categories, as voted for by the Grand Jury after all other scores have been compiled.

Prizes are awarded only to entries that meet the required standard in each category.

** Bean-to-bar chocolatier products – recognising the growing trend of flavoured bars and filled chocolate made by chocolate makers, winning products made with an entrant’s own chocolate are marked with (**).

(Prizes are shown in alphabetical order for each medal)


‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan #9, 70%, Double Ferment, Rough Ground

Plain/origin milk bar categories

Gold: Chocolatier Palet d’Or  (Japan) – Artisan tablet Vietnam 51%


Plain/origin bars

Plain/origin dark chocolate bars

Gold: Jade Li Chocolatier  (Taiwan) – Dark66
Silver: Asian Socola  (Japan) – Asian Socola 72%
Silver: Ezaki Glico  (Japan) – Vietnam 70%
Silver: Hey Fun Chocolate  (Taiwan) – Dark Chocolate 70% -Peru (Porcelana)
Silver: JL Chocolate  (Taiwan) – Taiwan Pingtung 85% Dark Chocolate
Silver: Joy Cacao and Coffee Park  (Taiwan) – Joy3
Silver: Magie du Chocolat  (Japan) – Peru 63
Bronze: JL Chocolate  (Taiwan) – Taiwan Pingtung 75% Dark Chocolate
Bronze: Kad Kokoa  (Thailand) – Chiangmai Single Origin
Bronze: Magie du Chocolat  (Japan) – Vietnam 65
Bronze: Malagos Chocolate  (Philippines) – Malagos 65% Dark Chocolate
Bronze: Marou Chocolate  (Vietnam) – Marou Dak Lak 70%
Bronze: Marou Chocolate  (Vietnam) – Marou Dong Nai 72% dark chocolate
Bronze: 曾志元  (Taiwan) – 曾志元72%巧克力

Micro-batch – Plain/origin dark chocolate bars

Gold: The Smooth Chocolator  (Australia) – Piura Blanco Peru 67%
Silver: Cacao Alun  (Japan) – Cacao Blanco Piura ( * Grabbag Coffee Stop)
Silver: Cacaotier Gokan  (Japan) – Cacaotier Bar (Chuao Noir)
Silver: Chocolatier Palet d’Or  (Japan) – Artisan tablet Haiti 72%
Silver: Dandelion Chocolate Japan  (Japan) – 70% Maya Mountain, Belize
Silver: Dandelion Chocolate Japan  (Japan) – 70% San Francisco de Macorís, Dominican Republic
Silver: Dandelion Chocolate Japan  (Japan) – 70% Wampu, Honduras
Silver: green bean to bar Chocolate  (Japan) – Nativo Blanco – Peru – 73%
Silver: green bean to bar Chocolate  (Japan) – Tanzania 70%
Silver: green bean to bar Chocolate  (Japan) – Vietnam 70%
Silver: Musée du Chocolat Théobroma  (Japan) – Peru Piura 70%
Silver: Musée du Chocolat Théobroma  (Japan) – Venezuela Chuao 70%
Silver: Musée du Chocolat Théobroma  (Japan) – Vietnam Ben Tre 70%
Silver: SmallRoom  (South Korea) – Small Room Bean to Bar – Costarica 70%
Silver: Sweets Escalier  (Japan) – Belize 70%
Silver: The Smooth Chocolator  (Australia) – Ramnath Trinidad 67%
Silver: The Smooth Chocolator  (Australia) – Tanzania Kokoa Kamili 70%
Bronze: Chocolatier Palet d’Or  (Japan) – Artisan tablet Cuba 72%
Bronze: Chocolatier Palet d’Or  (Japan) – Artisan tablet Vietnam 72%
Bronze: Chocolatier Palet d’Or  (Japan) – L’essence de cacao gran couva 72%
Bronze: GBC Kiriyama Base Kiriyamax Chocolate  (Japan) – Madagascar, Sambirano
Bronze: Hogarth Craft Chocolate  (New Zealand) – Porcelana
Bronze: Musée du Chocolat Théobroma  (Japan) – Madagascar Cacao Project
Bronze: Sweets Escalier  (Japan) – Brasil Amazonas wild cacao 70%
Bronze: The Roasting Masters  (South Korea) – Maleku
Bronze: Wellington Chocolate Factory  (New Zealand) – Peru Chocolate Bar

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

Gold: Joy Cacao and Coffee Park  (Taiwan) – Joy1
Silver: Amazon food company  (Vietnam) – Bapula Chocolate Baria Organic 92%
Silver: Bunny chocolate (邦尼巧克力工坊)  (Taiwan) – 85% Dark Chocolate Bars
Silver: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Philippines 85%
Silver: Hey Fun Chocolate  (Taiwan) – Dark Chocolate 85% -Peru (Porcelana)
Silver: Malagos Chocolate  (Philippines) – Malagos 85% Dark Chocolate
Silver: 曾志元  (Taiwan) – 曾志元85%巧克力
Bronze: Cacao Stella  (Taiwan) – 85% cacao blanco – Peru
Bronze: Deershop 驯鹿巧克力  (China) – Deershop Colombia Tumaco Dark Chocolate 85% ( * Denise Castronovo)
Bronze: Hey Fun Chocolate  (Taiwan) – Dark Chocolate 100% – Pingtung, Taiwan
Bronze: Hey Fun Chocolate  (Taiwan) – Dark Chocolate 85% – Pingtung, Taiwan
Bronze: Hogarth Craft Chocolate  (New Zealand) – Hacienda Victoria
Bronze: Metiisto Artisan Chocolate  (Australia) – Patovaki 85%

Rough ground/textured plain/origin dark chocolate bars

Gold: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan #9, 70%, Double Ferment, Rough Ground
Silver: Minimal Bean to Bar Chocolate  (Japan) – Colombia Tumaco 75%
Bronze: Minimal Bean to Bar Chocolate  (Japan) – Philippines Dela serna 65%

Plain/origin dark chocolate bars made with alternative natural sugar

Gold: Cacai Cacao  (Taiwan) – 70% Davao Chocolate – coconut nectar sugar
Silver: Cacai Cacao  (Taiwan) – 70% Pingtung Chocolate – Brown Sugar
Silver: Coco Kyoto  (Japan) – Vietnam
Silver: Earth Loaf Artisan Chocolate  (India) – 72% Tamil Nadu Single Origin
Bronze: Chitra’m craft chocolates  (India) – Chitra’m Craft Chocolates – 70% Dark Chocolate (Palm Sugar)

Plain/origin milk chocolate bars

Silver: Ezaki Glico  (Japan) – Madagascar and Ghana 44% cacao

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

Gold: Chocolatier Palet d’Or  (Japan) – Artisan tablet Vietnam 51%
Silver: Chocolatier Palet d’Or  (Japan) – L’essence de cacao gran couva 51%
Silver: GBC Kiriyama Base Kiriyamax Chocolate  (Japan) – Brazil milk
Silver: Musée du Chocolat Théobroma  (Japan) – Venezuela Chuao Dark Milk 60%
Silver: PARADAi Chocolate  (Thailand) – Belize – Dark Milk 63%
Silver: Sweets Escalier  (Japan) – Belize milk 60%
Silver: Sweets Escalier  (Japan) – Costarica milk 60%
Silver: Sweets Escalier  (Japan) – Peru piura milk 60%
Bronze: Cacao Alun  (Japan) – Gran Chililique Milk ( * Grabbag Coffee Stop)
Bronze: Cacaotier Gokan  (Japan) – Cacaotier Bar (Piura Lacte)
Bronze: Chocolatier Palet d’Or  (Japan) – Artisan tablet Cuba 51%
Bronze: Chocolatier Palet d’Or  (Japan) – Artisan tablet Haiti 51%
Bronze: Hogarth Craft Chocolate  (New Zealand) – Alto Beni Dark Milk
Bronze: Meiji  (Japan) – Velvet Milk
Bronze: PARADAi Chocolate  (Thailand) – Thailand Nakhon Si Thammarat – Dark Milk 58%

Micro-batch – Plain/origin milk chocolate bars

Gold: Cacaodada  (South Korea) – Peru 54.8% dark milk
Silver: Chocolatier Palet d’Or  (Japan) – Artisan tablet Madagascar 40%
Silver: Pâtisserie jun ujita  (Japan) – Tablette chocolat au lait
Bronze: Chocolatier Palet d’Or  (Japan) – Artisan tablet Cuba 40%
Bronze: green bean to bar Chocolate  (Japan) – Palo Blanco – Peru – 50% Milk
Bronze: Musée du Chocolat Théobroma  (Japan) – Vietnam Ben Tre Milk 46%

Plain/origin white chocolate bars

Silver: Chocolatier Palet d’Or  (Japan) – L’essence de cacao White


Flavoured bars

Dark chocolate bars with an infusion or flavouring

Gold: Fu Wan Chocolate  (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Tie Guan Yin Tea 62% (**)
Silver: Fossa Chocolate  (Singapore) – La Esperanza Coffee Chocolate (**)
Silver: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan 62%, Black Pepper (**)
Silver: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan 62%, White Pepper & Fleur de Sel (**)
Silver: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan Magao (Wild Pepper) 62% (**)
Silver: Fu Wan Chocolate  (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Charcoal Oolong Tea 62% (**)
Silver: Fu Wan Chocolate  (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Red Jade Tea 62% (**)
Silver: Leventetlesoleil  (Taiwan) – C’est la vie
Silver: Leventetlesoleil  (Taiwan) – C’est la vie
Silver: Leventetlesoleil  (Taiwan) – elixir
Silver: Leventetlesoleil  (Taiwan) – elixir
Silver: Magie du Chocolat  (Japan) – Yuzu (**)
Silver: Nanaya  (Japan) – craft chocolate houjicha (**)
Silver: Sweets Escalier  (Japan) – Madagascar sansho-japanese pepper 75%
Silver: Sweets Escalier  (Japan) – Vietnam 75% shichimitougarashi
Bronze: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan Ancient Coffee 62% (**)
Bronze: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan Fleur De Sel 70% (**)
Bronze: Nanaya  (Japan) – craft chocolate matcha (**)

Dark chocolate bars with inclusions or pieces

Gold: Hogarth Craft Chocolate  (New Zealand) – Manuka Honey & Cocoa Nib (**)
Silver: green bean to bar Chocolate  (Japan) – Chuao 70% – Nibs
Silver: JL Chocolate  (Taiwan) – Taiwan Pingtung 75% Nibs Dark Chocolate (**)
Silver: Leventetlesoleil  (Taiwan) – Black Gold
Silver: Leventetlesoleil  (Taiwan) – Black Gold
Silver: Meiji  (Japan) – Dominica with Yuzu Chenpi (**)
Silver: Shiki’s Sesame  (Japan) – Nanbu Tablet with Sesame Cracker
Bronze: Cacaotier Gokan  (Japan) – Cacaotier Bar (Mikkabi Mikan)
Bronze: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Papua New Guinea 70%, Taiwan Mango (**)
Bronze: green bean to bar Chocolate  (Japan) – Madagascar 70% -Nibs
Bronze: Marou Chocolate  (Vietnam) – Maison Marou – Caramelized Popped Rice (**)
Bronze: Sweet Pea & Poppy  (Australia) – The Andes
Bronze: Theo and Philo Chocolate  (Philippines) – 65% Dark Chocolate with Black Sesame, Cashew and Pili Nuts (**)
Bronze: Theo and Philo Chocolate  (Philippines) – 65% Dark Chocolate with Calamansi (**)

Dark chocolate bars with a filling

Gold: Musée du Chocolat Théobroma  (Japan) – Yuzu marzipan
Silver: LoGA SoLAR, Ming Zhun Business Company and National Kaohsiung University of Hospitality and Tourism Benit  (Taiwan) – Taiwanese Bride Cake chocolate withe Butterfly ginger
Bronze: JL Chocolate  (Taiwan) – Taiwan Plum Wine 75% Dark Chocolate (**)

Milk chocolate bars with an infusion or flavouring

Gold: Ezaki Glico  (Japan) – Yuzu (**)
Silver: Ezaki Glico  (Japan) – Japanese strawberry “Amaou” (**)
Silver: Ezaki Glico  (Japan) – Japanese “Shoyu” (**)
Bronze: Chitra’m craft chocolates  (India) – Chitra’m Craft Chocolates – Milk Chocolate (Mango Lassi) (**)
Bronze: Wellington Chocolate Factory  (New Zealand) – Raspberry Milk Chocolate Bar (**)

Milk chocolate bars with inclusions or pieces

Gold: Ezaki Glico  (Japan) – Ume-boshi (**)
Silver: ISHIYA  (Japan) – Tokibi
Bronze: Bennetts of Mangawhai  (New Zealand) – Plum Crumble
Bronze: Cemas Kakanen  (Taiwan) – Danhongmeiren Taiwan Chocolate (**)
Bronze: ISHIYA  (Japan) – Grinded Tokibi
Bronze: Jasper and Myrtle  (Australia) – Lemon Myrtle and Macadamia Milk chocolate (**)
Bronze: Sweet Pea & Poppy  (Australia) – Orange Cardamom Pecan
Bronze: Theo and Philo Chocolate  (Philippines) – Milk Chocolate Adobo (**)

Milk chocolate bars with a filling

Gold: Le Ruban Chocolat  (Taiwan) – Litsea cubeba (mountain pepper) and almond bar

White chocolate bars with an infusion or flavouring

Gold: ISHIYA  (Japan) – Kokuto Kinako
Silver: ISHIYA  (Japan) – Azuki & Ten-cha
Silver: ISHIYA  (Japan) – Iwai Kuro Kinako
Silver: ISHIYA  (Japan) – Matcha Grinded in Oil
Silver: Monsieur Truffe  (Australia) – Australian Plum (**)

White chocolate bars with inclusions or pieces

Gold: Musée du Chocolat Théobroma  (Japan) – Kakinotane challenge
Silver: ISHIYA  (Japan) – Touji
Silver: ISHIYA  (Japan) – Yuzu & Salt
Silver: Jade Li Chocolatier  (Taiwan) – Rose Strawberry (**)
Bronze: Cacao Kenkyusyo  (Japan) – Crispy Caramel white chocolate (**)
Bronze: Cacaotier Gokan  (Japan) – Cacaotier Bar (Hojicha Anise)
Bronze: Fossa Chocolate  (Singapore) – Salted Egg Cereal Blond Chocolate (**)


Ganaches, palets, ganache pralines and truffles

Unflavoured dark chocolate ganaches or truffles

Silver: Malagos Chocolate  (Philippines) – 72% Dark Chocolate Ganache (**)

Flavoured dark chocolate ganaches or truffles

Gold: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan #1 62% Fleur de Sel Caramel Nama Choco (**)
Silver: Chuang Chocolate  (Taiwan) – WuSong Fights the Tiger
Silver: Le Ruban Chocolat  (Taiwan) – Chrysanthemum
Silver: Malagos Chocolate  (Philippines) – Rhum (**)
Silver: 慕夏巧克力 Mucha salon du chocolat  (Taiwan) – Jasmine(茉莉兒) (**)
Bronze: Chuang Chocolate  (Taiwan) – Shanghai Nights
Bronze: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Apple Whisky 70% Nama Chocolate (**)
Bronze: Le Ruban Chocolat  (Taiwan) – Ginger lily
Bronze: Le Ruban Chocolat  (Taiwan) – Smoked mountain pepper
Bronze: Musée du Chocolat Théobroma  (Japan) – Truffle Yuzu
Bronze: 慕夏巧克力 Mucha salon du chocolat  (Taiwan) – Cocktail series-Tequila Sunrise
Bronze: 慕夏巧克力 Mucha salon du chocolat  (Taiwan) – Osmanthus(桂花兒) (**)
Bronze: 拾米屋/木土豆寸  (Taiwan) – (premium)百年梅酒威士忌

Milk chocolate ganaches or truffles

Silver: Le Ruban Chocolat  (Taiwan) – White sesame

White chocolate ganaches or truffles

Gold: Le Ruban Chocolat  (Taiwan) – Roasted oolong tea
Silver: 拾米屋/木土豆寸  (Taiwan) – (mountain)老手路包種茶
Bronze: cona’s  (Taiwan) – 不簡單 (**)
Bronze: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Rose Lychee 36% Nama Chocolate

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

Gold: Le Ruban Chocolat  (Taiwan) – Longan flower and pineapple
Silver: Le Ruban Chocolat  (Taiwan) – Osmanthus and apricot
Silver: LF Chocolates  (Hong Kong) – Honey Yuzu Bonbon
Silver: 慕夏巧克力 Mucha salon du chocolat  (Taiwan) – Opera
Bronze: Chuang Chocolate  (Taiwan) – Green Lemon&Tender Ginger
Bronze: Chuang Chocolate  (Taiwan) – Orange & Elderflower
Bronze: Chuang Chocolate  (Taiwan) – Snow Flower
Bronze: LF Chocolates  (Hong Kong) – Coffee Crunch Bonbon
Bronze: LF Chocolates  (Hong Kong) – Peanut Butter Bonbon
Bronze: 拾米屋/木土豆寸  (Taiwan) – (Oriental Beauty)東方美人威士忌


Nuts

Nut based pralines with dark chocolate

Bronze: Chuang Chocolate  (Taiwan) – Ginger & Hazelnut Praline

Dark chocolate enrobed marzipan

Bronze: Chuang Chocolate  (Taiwan) – Chinese azuki bean paste & Marzipan

Nut based pralines with milk chocolate

Bronze: cona’s  (Taiwan) – 榛果夾心 (**)
Bronze: Musée du Chocolat Théobroma  (Japan) – Black sesame

Milk chocolate dragées, enrobed whole nuts

Gold: Ezaki Glico  (Japan) – Fried Almond (**)

White chocolate dragées, enrobed whole nuts

Silver: cona’s  (Taiwan) – 有機紅玉茶夏果 (**)


Caramels

Dark chocolate enrobed caramels

Gold: Bennetts of Mangawhai  (New Zealand) – Macadamia Caramel
Silver: Bennetts of Mangawhai  (New Zealand) – Sesame Caramel in Dark Chocolate
Bronze: Chuang Chocolate  (Taiwan) – Pink Peppercorn Caramel
Bronze: Malagos Chocolate  (Philippines) – Salted Caramel (**)


Others – fruit/sugar/butter/cream

Dark chocolate enrobed fruit pastes, jellies/gelée

Bronze: LoGA SoLAR, Ming Zhun Business Company and National Kaohsiung University of Hospitality and Tourism Benit  (Taiwan) – Rose Litchi Chocolate
Bronze: Mister Chocoloco  (Taiwan) – Mixed truffle- Cranberry


Spreads

Spreads with dark chocolate (no milk powder)

Gold: Hogarth Craft Chocolate  (New Zealand) – Dark Hazelnut Spread


National awards

Given to Grand Jury finalists when there are 10 or more entries from one country in a category

Plain/origin dark chocolate bars

Gold – Philippines: Malagos Chocolate  (Philippines) – Malagos 65% Dark Chocolate

Gold – Taiwan: Jade Li Chocolatier  (Taiwan) – Dark66

Gold – Vietnam: Marou Chocolate  (Vietnam) – Marou Dak Lak 70%

Micro-batch – Plain/origin dark chocolate bars

Gold – Australia: The Smooth Chocolator  (Australia) – Piura Blanco Peru 67%

Gold – Japan: green bean to bar Chocolate  (Japan) – Tanzania 70%

Gold – South Korea: SmallRoom  (South Korea) – Small Room Bean to Bar – Costarica 70%

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

Gold – Taiwan: Joy Cacao and Coffee Park  (Taiwan) – Joy1


Special awards

Given for entries that qualify for the special category criteria

Plain/origin dark chocolate bars

Gold – Chocolate Maker: Jade Li Chocolatier  (Taiwan) – Dark66
Gold – Growing Country: Jade Li Chocolatier  (Taiwan) – Dark66

Micro-batch – Plain/origin dark chocolate bars

Gold – Chocolate Maker: The Smooth Chocolator  (Australia) – Piura Blanco Peru 67%
Gold – Directly Traded: The Smooth Chocolator  (Australia) – Piura Blanco Peru 67%

Triple MMM Special Award

A special prize given by our founding partners, Maricel Presilla, Martin Christy and Monica Meschini. The Triple MMM (or Mmm…) prize represents products chosen by the founders because of a personal appreciation of a product tasted during judging. This prize reflects personal enjoyment of the product awarded and is not based on the competition scores.

2018 Asia-Pacific MMM: Fu Wan Chocolate  (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Tie Guan Yin Tea 62%