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

Chocolatier Palet d’Or (Japan) – ARTISAN TABLETTE Bitter 72% MADAGASCAR
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter 72% Vietnam
Fu Wan Chocolate (Taiwan) – Taiwan No.1 62%
Malagos Chocolate (Philippines) – Malagos 65% Dark Chocolate
Meiji (Japan) – Floral Dark 70%
Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like / Fine / Colombia / 65%
Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like / Fine / Vietnam / 68%
Minimal Bean to Bar Chocolate (Japan) – Fruity Citric / Fine / Bolivia / 67%

Micro-batch – Barres llises/originals negres

Cacaodada (South Korea) – Dominican Republic 70%
Green bean to bar chocolate (Japan) – Bolivia 70%
Hogarth Craft Chocolate (New Zealand) – Gran Blanco – Peru
The Smooth Chocolator (Australia) – Belize 70%
The Smooth Chocolator (Australia) – Madagascar 72%
The Smooth Chocolator (Australia) – Vietnam 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) – Fruity Berry-Like / Fine / Colombia / 65%
Minimal Bean to Bar Chocolate (Japan) – Fruity Citric / Bolivia / 67%
Minimal Bean to Bar Chocolate (Japan) – Nutty Raw-Like / Haiti / 73%
Minimal Bean to Bar Chocolate (Japan) – Savory Floral / Fine / Nicaragua / 70%

Barres llises/originals amb llet

Chocolatier Palet d’Or (Japan) – Artisan Tablette High milk 40% Haiti
Chocolatier Palet d’Or (Japan) – Artisan Tablette High milk 40% Madagascar
Chocolatier Palet d’Or (Japan) – ARTISAN TABLETTE High Milk40% VIETNAM
Daito Cacao (Japan) – Hokkaido Rich Milk

Barres llises/originals amb llet (> 50%)

Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter milk 51% Haiti
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter milk 51% Madagascar
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter Milk 51% Vietnam
Daito Cacao (Japan) – Earthly High Cacao Milk
Meiji (Japan) – Dark Milk of Light Floral Cacao 55%
Meiji (Japan) – Vivid Milk
Monsieur Truffe (Australia) – Ecuador 55%
VANILLABEANS (Japan) – Tablette chocolat High cacao milk

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

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

Barres de sabors

Barres de xocolata negra amb una infusió o aroma

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

Barres de xocolata negra amb inclusions o trossos

Fu Wan Chocolate (Taiwan) – Taiwan No.5 62%
Green bean to bar chocolate (Japan) – Madagascar 70% -Nibs-
Jasper and Myrtle (Australia) – Bean to bar 66% Dark Chocolate with Himalayan Rock Salt and Wakame
Le Chocolat de H (Japan) – Black World
Marou Chocolate (Vietnam) – Candied Ginger 65% Dark Chocolate
Marou Chocolate (Vietnam) – Caramelized Nibs & 65% Dark Chocolate
Sweets Escalier (Japan) – Grenada Penja black pepper
Sweets Escalier (Japan) – Madagascar sancho japanese pepper
VANILLABEANS (Japan) – Tablette chocolat-Sparkling-
VANILLABEANS (Japan) – Tablette chocolat -Wasabi-

Barres de xocolata negra amb un farcit

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

‘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

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

Barres de xocolata amb llet amb inclusions o trossos

AUDREY (Japan) – Milk chocolate & berry
es koyama (Japan) – Kimchi×Chanchamayo 48%
es koyama (Japan) – Nara-zuke(Kamo-Nasu Eggplant)
es koyama (Japan) – Rakkyo(Allium Chinense)×Madagascar 51%
es koyama (Japan) – Tumaco Leche & Citrus Unshu(Satsuma Mandarin)& Cacao nib(Tumaco)
Ishiya (Japan) – Fuji apple
Ishiya (Japan) – Tokibi
Le Chocolat de H (Japan) – Kiwami Pineapple
Le Chocolat de H (Japan) – Wa Berry
Le Chocolat de H (Japan) – Wasabi

Barres de xocolata amb llet amb un farcit

es koyama (Japan) – Chanchamayo 48% & Hazelnut Praline with Aka-Jiso(Red perilla from WAKAYAMA)
es koyama (Japan) – Green laver from YOSHINOGAWA-River & Almond Praline with Yuzu
es koyama (Japan) – Real strawberry & Hazelnut Praline with Lime

Barres de xocolata blanca amb sabor

AUDREY (Japan) – Strawberry chocolate & berry
AUDREY (Japan) – White chocolates & berry
Daito Cacao (Japan) – Hojicha(Charcoal Fire Roasting)
Daito Cacao (Japan) – Raw Sugar + Ginger
es koyama (Japan) – Japanese cinnamon leaf from Wakayama & Adzuki-bean
es koyama (Japan) – Matcha&Hinona-zuke Kyoto
es koyama (Japan) – Three kinds of beans (Daitokuji-Temple Natto, Adzuki & Tanbaguro)
Fossa Chocolate (Singapore) – Salted Egg Yolk Cereal Blond Chocolate
Fu Wan Chocolate (Taiwan) – Rose Lychee Nibs
Fu Wan Chocolate (Taiwan) – Thai Curry Shrimp
Ishiya (Japan) – Azuki & Ten-cha
Ishiya (Japan) – Hokkaido Rich White & Salt
Jasper and Myrtle (Australia) – Caffe Bianco – White Chocolate with Coffee
Le Chocolat de H (Japan) – Japan All Stars
Le Chocolat de H (Japan) – Oriental
Le Chocolat de H (Japan) – Red World
Le Chocolat de H (Japan) – Waka
Le Chocolat de H (Japan) – Yoka
P. Chokko (South Korea) – Barra w+Coffee

Ganaches, palets, bombons i trufes ganache

Ganaches xocolata negra sense aromatitzar o trufes

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

Ganaches o trufes de xocolata negra aromatitzada

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

Ganaches de xocolata amb llet o trufes

es koyama (Japan) – Absinthe & Mango Passion Fruits(Peru Chanchamayo48%)
es koyama (Japan) – Chile:Pasilla de Oaxaca(Peru Chanchamayo 48%)
es koyama (Japan) – Chrysanthemum (Dominica 48%)
es koyama (Japan) – Completely Ripe Red Sansho from Wakayama (Peru Chanchamayo 48%)
es koyama (Japan) – Kaffir lime leaf 2017(Peru Chanchamayo48%)
es koyama (Japan) – Keemun:Smoked with whiskey barrel wood chips(Madagascar51%)
es koyama (Japan) – Kishu-Nankoume Plum from Wakayama & Sakura leaf
es koyama (Japan) – Pu’er tea(Madagascar 51%)
es koyama (Japan) – Raspberry&Raspberry Leaf
es koyama (Japan) – Sake-Yuzu & Sake-lees
es koyama (Japan) – Slow Cooked caramelized onion & Sierra Nevada 52%
es koyama (Japan) – Smoked Soy Sauce from Wakayama(Madagascar 51%)
es koyama (Japan) – Strawberry&Fukinoto(youthful condition)(Nicaragua)
es koyama (Japan) – Strawberry&Strawberry Leaf(Colombia Sierra Nevada)
es koyama (Japan) – Triple Tumaco(Colombia)
Le Ruban Chocolat (Taiwan) – White sesame

Ganaches o trufes de xocolata blanca

Kimuraya (Japan) – Dadachamameemon Chocolate

Ganaches o trufes utilitzant recobriment o farcit negre / amb llet

es koyama (Japan) – Cassis with Timut pepper & Coriander
es koyama (Japan) – Kuromoji:branch & leaf(Peru Chanchamayo)
es koyama (Japan) – Olive leaf & Olive oil(Peru Chanchamayo)
es koyama (Japan) – Real Red Rose(Peru Chanchamayo)
es koyama (Japan) – Smoked Tofu (preserved in miso)
es koyama (Japan) – Two types of cassis liqueur, morning & night picking (Chanchamayo 63% & 48%)
es koyama (Japan) – Vineyard after harvest~smoked Cabernet Sauvignon branches and raspberry Pedro Ximenez
Kimuraya (Japan) – Kijosyu chocolate
Le Ruban Chocolat (Taiwan) – Coriander
Le Ruban Chocolat (Taiwan) – Ginger, brown sugar and rosemary
Le Ruban Chocolat (Taiwan) – Jasmine and Mango
Le Ruban Chocolat (Taiwan) – Longan flower and Pineapple
Le Ruban Chocolat (Taiwan) – Oolong tea and longan
Yu Chocolatier (Taiwan) – Peppery Peat
Yu Chocolatier (Taiwan) – Woodfire-Sautéed Black Sesame Oil with Sea Salt

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

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

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