Peruano |

Asia-Pacific Competition 2017 – Grand Jury Finalists

juny 21, 2017 5:55 pm by International Chocolate Awards in Finalists, News, Results

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the 2017 Asia-Pacific Competition, which was judged in New York Metropolitan Region, 29 March-4 April 2017. For the first time, this year the Americas and Asia Pacific results will be announced as separate competitions, acknowledging the huge growth in entries in both regions.

The judging panel included judges from Europe, Japan, South America and the USA and members of our international Grand Jury panel.

The Grand Jury Finalists are the companies that made it through to the final Grand Jury round, following an initial technical Selection round and four or more days of Main round judging. 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 entrant will receive a prize.

Winners will be announced in Hoboken, in the New York Metropolitan area on June 26 2017 at 7pm Eastern Time.

View details of our sponsors and partners here.

The 2017 Asia-Pacific Competition Grand Jury Finalists are:

(In alphabetical order within each category)

Barres llises/originals

Barres llises/originals negres

Malagos Chocolate (Philippines) – Malagos 65% Dark Chocolate
Fu Wan Chocolate (Taiwan) – Taiwan No.1 62%
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%
Meiji (Japan) – Floral Dark 70%
Chocolatier Palet d’Or (Japan) – ARTISAN TABLETTE Bitter 72% MADAGASCAR
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter 72% Vietnam

Micro-batch – Barres llises/originals negres

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%
Green bean to bar chocolate (Japan) – Bolivia 70%
Cacaodada (South Korea) – Dominican Republic 70%

Barres llises/originals/negres alt % (> 85%)

Jade Li Chocolatier (Taiwan) – Formosa 85

Barres llises/originals de xocolata negra amb sabor aspre

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%

Barres llises/originals amb llet

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 Milk40% VIETNAM
Chocolatier Palet d’Or (Japan) – Artisan Tablette High milk 40% Haiti

Barres llises/originals amb llet (> 50%)

Monsieur Truffe (Australia) – Ecuador 55%
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
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

Micro-batch – Barres llises/originals amb llet

Jasper and Myrtle (Australia) – Classic Milk Chocolate
Musée du Chocolat Théobroma (Japan) – Peru White Cacao Milk 45

Barres llises/originals blanques

Daito Cacao (Japan) – Raw Sugar White
Cacao Kenkyusyo (Japan) – Cacao 40%

Barres de sabors

Barres de xocolata negra amb una infusió o aroma

Jasper and Myrtle (Australia) – Espresso Dark Chocolate – Bean to bar 66% Dark
VANILLABEANS (Japan) – Tablette chocolat -Yuzu pepper-
Coco Kyoto (Japan) – Madagascar
Le Chocolat de H (Japan) – Rum Special
Le Chocolat de H (Japan) – Kilimanjaro
Marou Chocolate (Vietnam) – Lam Dong 64% & Coffee

Barres de xocolata negra amb inclusions o trossos

Jasper and Myrtle (Australia) – Bean to bar 66% Dark Chocolate with Himalayan Rock Salt and Wakame
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
Sweets Escalier (Japan) – Madagascar sancho japanese pepper
Sweets Escalier (Japan) – Grenada Penja black pepper
Marou Chocolate (Vietnam) – Candied Ginger 65% Dark Chocolate
Marou Chocolate (Vietnam) – Caramelized Nibs & 65% Dark Chocolate

Barres de xocolata negra amb un farcit

Musée du Chocolat Théobroma (Japan) – Framboise Basilic
Marou Chocolate (Vietnam) – Cashewnut Praliné 65% Dark Chocolate

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

Hogarth Craft Chocolate (New Zealand) – Gianduia – Dark Hazelnut

Barres de xocolata amb llet amb una infusió o aroma

Daito Cacao (Japan) – Samurai
Ishiya (Japan) – Hokkaido Rich Milk & Salt
Cacao Kenkyusyo (Japan) – Japanese Sea Salt
Cacao Kenkyusyo (Japan) – Original Blend Coffee

Barres de xocolata amb llet amb inclusions o trossos

Ishiya (Japan) – Fuji apple
Ishiya (Japan) – Tokibi
Le Chocolat de H (Japan) – Wasabi
Le Chocolat de H (Japan) – Kiwami Pineapple
Le Chocolat de H (Japan) – Wa Berry
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%

Barres de xocolata amb llet amb un farcit

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

Barres de xocolata blanca amb sabor

Ishiya (Japan) – Hokkaido Rich White & Salt
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
Fossa Chocolate (Singapore) – Salted Egg Yolk Cereal Blond Chocolate
P. Chokko (South Korea) – Barra w+Coffee
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
AUDREY (Japan) – White chocolates & berry
AUDREY (Japan) – Strawberry chocolate & berry
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

Ganaches, palets, bombons i trufes ganache

Ganaches xocolata negra sense aromatitzar o trufes

Yu Chocolatier (Taiwan) – Yu
es koyama (Japan) – Elizabeth 71%(Colombia Arauca)
es koyama (Japan) – San Martin 70%(Peru)

Ganaches o trufes de xocolata negra aromatitzada

Yu Chocolatier (Taiwan) – Sherry Longan
Yu Chocolatier (Taiwan) – Aged Plum
Le Ruban Chocolat (Taiwan) – Chrysanthemum
Musée du Chocolat Théobroma (Japan) – Shiso Wasabi
es koyama (Japan) – Evaporated Soy Sauce&Pedro Ximenez(Sierra Nevada70%)

Ganaches de xocolata amb llet o trufes

Le Ruban Chocolat (Taiwan) – White sesame
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%)

Ganaches o trufes de xocolata blanca

Kimuraya (Japan) – Dadachamameemon Chocolate

Ganaches o trufes utilitzant recobriment o farcit negre / amb llet

Yu Chocolatier (Taiwan) – Woodfire-Sautéed Black Sesame Oil with Sea Salt
Yu Chocolatier (Taiwan) – Peppery Peat
Le Ruban Chocolat (Taiwan) – Longan flower and Pineapple
Le Ruban Chocolat (Taiwan) – Jasmine and Mango
Le Ruban Chocolat (Taiwan) – Oolong tea and longan
Le Ruban Chocolat (Taiwan) – Coriander
Le Ruban Chocolat (Taiwan) – Ginger, brown sugar and rosemary
Kimuraya (Japan) – Kijosyu chocolate
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

Bombons a base de fruits secs, nous recobertes

Massapà recobert de xocolata negra

Musée du Chocolat Théobroma (Japan) – Barlovento

Praliné a base de nous / gianduja amb xocolata amb llet

Musée du Chocolat Théobroma (Japan) – Puerto Cabello
es koyama (Japan) – Almond Praline:Pickled ginger with soy sauce
es koyama (Japan) – Almond Praline with Yuzu and Piment d’Espelette

Gianduiotto de xocolata amb llet

Hogarth Craft Chocolate (New Zealand) – Milk Gianduia Log

Dragees de xocolata amb llet, nous senceres recobertes

es koyama (Japan) – Strawberry & Lime dragée(Hazelnut)

Nut based pralines with white chocolate

Ishiya (Japan) – Triple Goma

Dragees de xocolata blanca, nous senceres recobertes

es koyama (Japan) – Matcha & Yuzu dragée(Hazelnut)


Caramels recoberts de xocolata negra

Musée du Chocolat Théobroma (Japan) – Caramel Ginger

Altres – fruita / sucre / mantega / crema

Manon / mantega / crema recoberta de xocolata negra

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