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European Bean-to-bar Competition 2018 – Winners

agost 16, 2018 5:28 pm by International Chocolate Awards in News, Results, Winners

The International Chocolate Awards is pleased to announce the Winners of the 2018 European Bean-to-bar Competition, which was judged in Amsterdam, Netherlands, May 10 – June 11, at the Hilton Amsterdam and with ongoing Grand Jury sessions through to August 2018.

The Bean-to-bar competition focuses on fine, craft and micro-batch chocolate makers who work directly from cacao beans to produce plain/origin and flavoured chocolate bars from around Europe. Winners will go through to the World Final in Florence in October 2018. The competition is supported by the Hilton Amsterdam, and bean-to-bar chocolate shop Chocolatl.

2018 Highlights

The European Bean-to-bar was the Award’s first competition focusing only on bars of all types made by bean-to-bar chocolate makers, for the first time including flavoured inclusion, infusion and filled bars made directly from cacao beans. This year we saw an improved standard from European micro-batch producers, with both the dark and milk overall ‘Best-in-show’ prizes going to small craft chocolate makers, from Belgium and the UK.

European craft chocolate is fast catching up with the US craft chocolate movement, with almost 500 bars entered in the European competition, including from emerging small chocolate makers from Eastern Europe, as well as established French and Belgian chocolatiers going back to making their own chocolate.

The Grand Jury is very pleased to announce the winners and looks forward to a tough competition at the World Final as European, Americas and Asia-Pacific winners compete for the world’s most prestigious chocolate prizes.

Prize celebration, York, UK, 17 October 2018

The European Bean-to-bar winners will be celebrated at a combined event with the British Winners Ceremony at York Cocoa Works on the evening of 17 October 2018, as part of UK Craft Chocolate Week. Entry is by invitation.

Judges

The judging panel included regular European judges, along with pastry chefs, restaurateurs, journalists and other specialists from the local area and members of our international Grand Jury panel.

Links

Prizes

This was the fourth international competition devoted to bean-to-bar chocolate bars produced in Europe, the Middle East and Africa, and for the first year, included flavoured bars made by chocolate makers. All judging is anonymised, including at the Grand Jury final session, where Golds, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules.

Prizes are awarded only to entries that meet the required standard for each prize.

View details of our sponsors and partners here.

(Prizes are shown in alphabetical order for each medal)

‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Legast  (Belgium) – Gran Nativo Blanco

Plain/origin milk bar categories

Gold: Duffy’s  (United Kingdom) – Duffy’s Honduras Mayan Red 61% Milk

Barres llises/originals

Barres llises/originals negres

Gold: Friis-Holm Chokolade  (Denmark) – Nicaliso

Silver: Alessandro Palozzo  (Italy) – Peru 70%

Silver: Chocolaterie Morin  (France) – Honduras 70%

Silver: Chocolaterie Morin  (France) – Pérou Chanchamayo 63%

Silver: Friis-Holm Chokolade  (Denmark) – Chuno 70% – Double Turned

Silver: Friis-Holm Chokolade  (Denmark) – Chuno 70% Triple Turned

Silver: Friis-Holm Chokolade  (Denmark) – Johe 70%

Silver: Friis-Holm Chokolade  (Denmark) – La Dalia 70%

Silver: Friis-Holm Chokolade  (Denmark) – Medagla 70%

Silver: Friis-Holm Chokolade  (Denmark) – O’Payo 68%

Silver: Friis-Holm Chokolade  (Denmark) – Rugoso 70%

Silver: Friis-Holm Chokolade  (Denmark) – Rugoso 70% Bad Fermentation

Silver: Michel Cluizel  (France) – Organic dark chocolate (66% cocoa minimum) from Mokaya’s Plantation in Mexico.

Silver: Pralus  (France) – Tablette 100gr 75% Costa Rica

Bronze: Chapon  (France) – Tablette Bolivie

Bronze: Chocolat Beussent Lachelle  (France) – Origine Equateur 78%

Bronze: Chocolaterie Morin  (France) – Nicaragua Rugoso 70%

Bronze: Chocolaterie Morin  (France) – Pérou Cusco 70%

Bronze: Chocolaterie Morin  (France) – Venezuela Carenero 70%

Bronze: Deremiens  (Belgium) – Colombia – Cordoba 70%

Bronze: Friis-Holm Chokolade  (Denmark) – Indio Rojo 70%

Bronze: Friis-Holm Chokolade  (Denmark) – La Dalia 60%

Bronze: Holy Cacao Chocolate  (Israel) – 70% Cacao Blend

Bronze: Pralus  (France) – Tablette 100gr 75% République Diminicaine

Bronze: Zotter Schokolade  (Austria) – Labooko 75% Ecuador Seversal

Bronze: Zotter Schokolade  (Austria) – Labooko 75% Peru Huallaga Nativo

Micro-batch – Barres llises/originals negres

Gold: Legast  (Belgium) – Gran Nativo Blanco

Silver: Amazing Cacao  (Russia) – Boca Anapate 62%

Silver: Ara Chocolat  (France) – Antioquia 70%

Silver: Ara Chocolat  (France) – Chuncho 70% – 4 days of fermentation

Silver: Ara Chocolat  (France) – Tolita 72%

Silver: ChocoCard  (Hungary) – Nica La Dalia 72%

Silver: Chocolat Encuentro  (France) – 70% Guatemala – Asochivite

Silver: Chocolat Encuentro  (France) – 70% Madagascar – Akesson’s Organic

Silver: Chocolatoa  (Belgium) – India 70% Kerala GoGround

Silver: Duffy’s  (United Kingdom) – Guatemala Sweet River 80%

Silver: Duffy’s  (United Kingdom) – Honduras Indio Rojo 72%

Silver: Duffy’s  (United Kingdom) – Nicaragua Juno 70%

Silver: Duffy’s  (United Kingdom) – Nicaragua Nicaliso 72%

Silver: Duffy’s  (United Kingdom) – Venezuela Ocumare 72%

Silver: Fjåk Chocolate  (Norway) – 68% dark India

Silver: Fjåk Chocolate  (Norway) – 70% dark Madagascar

Silver: Guido Castagna  (Italy) – Nicaragua 24 mesi

Silver: Harrer Chocolat  (Hungary) – Peru 72% Chililique

Silver: Harrer Chocolat  (Hungary) – Peru 74% Gran Nativo Blanco

Silver: Martin Mayer Schokoladen  (Austria) – Alto Beni – Bolivia

Silver: Martin Mayer Schokoladen  (Austria) – Lachua – Guatemala

Silver: Martin Mayer Schokoladen  (Austria) – Maya Mountain – Belize

Silver: Omnom Chocolate  (Iceland) – Madagascar 66%

Silver: Omnom Chocolate  (Iceland) – Tanzania 70%

Silver: Patrick Gelencser Chocolatier  (France) – “Accro” 65% Madagascar

Silver: Solkiki Chocolatemaker  (United Kingdom) – 70% Gran Chililique – Chulucanas, Piura, Peru

Silver: Solkiki Chocolatemaker  (United Kingdom) – 72% Gran Palo Blanco – Chulucanas, Piura, Peru

Silver: Svenska Kakaobolaget  (Sweden) – Ucayali 72%

Silver: Zoto  (Belgium) – El Castillero 70% ( * Chocolatoa)

Bronze: Ara Chocolat  (France) – Maceo 70%

Bronze: Ara Chocolat  (France) – Tumbaga 72%

Bronze: Bodrato Cioccolato  (Italy) – Dark Chocolate Bar Tanzania 78%

Bronze: ChocoCard  (Hungary) – Ambanja 69%

Bronze: Chocokoo  (Estonia) – Chocokoo Vietnam 80%

Bronze: Chocolat Encuentro  (France) – 70% Haïti – PISA

Bronze: Duffy’s  (United Kingdom) – Guatemala Rio Dulce 70%

Bronze: Foodgeek Chocolate  (Denmark) – Dark Muscovado 70%

Bronze: Garçoa  (Switzerland) – Garçoa Chulucanas 75%

Bronze: Kaitxo  (Spain) – Palo Blanco 75%

Bronze: Latitude Craft Chocolate  (Uganda) – 70% Dark Semuliki Forest

Bronze: Legast  (Belgium) – Maleku

Bronze: Martin Mayer Schokoladen  (Austria) – El Cibao (Öko Caribe) – Dominican Republic

Bronze: Martin Mayer Schokoladen  (Austria) – Tumaco – Kolumbien

Bronze: Meybol Cacao  (Germany) – Single Origin Chuncho Peru ( * Pirwa Company S.A.C., Ayacucho, Peru)

Bronze: Nadalina  (Croatia) – Venezuela – Porcelana 80%

Bronze: Pangea Chocolate  (Spain) – Peru Chililique 71%

Bronze: Patrick Gelencser Chocolatier  (France) – “Plaisir” 72% Honduras

Bronze: Svenska Kakaobolaget  (Sweden) – Tanzania 74%

Bronze: Zart Pralinen Chocolate Makers  (Austria) – Cotabato 75%

Bronze: Zoto  (Belgium) – Rugoso 75% ( * Chocolatoa)

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

Gold: Coup De Chocolat  (Belgium) – Jerome

Silver: Åkesson’s  (United Kingdom) – Madagascar – Bejofo Estate – 100% Criollo Cocoa – Organic ( * Damiens Chocolats)

Silver: Chocolat Madagascar  (Madagascar) – Chocolat Madagascar 100% Cocoa

Silver: Chocolaterie Morin  (France) – Pérou Chanchamayo 100%

Silver: Friis-Holm Chokolade  (Denmark) – La Dalia 100%

Silver: Utopick Cacao  (Spain) – Nugu 100%

Silver: Zart Pralinen Chocolate Makers  (Austria) – La Dalia Tenor 100%

Bronze: Ara Chocolat  (France) – Tolita 87%

Bronze: Friis-Holm Chokolade  (Denmark) – La Dalia 85%

Bronze: Holy Cacao Chocolate  (Israel) – 100% Marañon

Bronze: Kakau Worship  (Greece) – Kakau Worship 90% Guatemala Collection

Bronze: Svenska Kakaobolaget  (Sweden) – Darkness 100%

Barres llises/originals de xocolata negra amb sabor aspre

Gold: Donna Elvira  (Italy) – Zero Dosage Carmelo 1

Silver: Antica Dolceria Bonajuto  (Italy) – From Bean to Bar Bonajuto – Gran Nativo Blanco

Silver: Donna Elvira  (Italy) – Cioccolato di Modica Fortunato n°4

Bronze: Ajala Chocolate  (Czech Republic) – Rustic 70%

Barres llises/originals de xocolata negra fetes amb sucre alternatiu natural

Gold: Aruntam – Sensory Chocolate  (Italy) – Trinitario Fine Raw Chocolate 72½ Kokoa Kamili Organic Cacao Single Origin Mbingu, Tanzania

Silver: Aruntam – Sensory Chocolate  (Italy) – Curarai Acriollado Amazonico Ecuador Fine Raw Chocolate 72½ Single Origin Archidona, Napo

Silver: Aruntam – Sensory Chocolate  (Italy) – Nacional Blanco Acriollado Fine Raw Chocolate 72½ Single Region Piura, Perú

Silver: Kakau Worship  (Greece) – Kakau Worship 70% Peru Collection

Bronze: 20Chocolate  (Slovenia) – Cuba 72%

Bronze: Aruntam – Sensory Chocolate  (Italy) – Nacional Ecuador Fine Raw Chocolate 72½ Single Farm “El Pechichal–Gran Cacao” Guayas – Ecuador

Bronze: Cococaravan  (United Kingdom) – 70% Lachua

Barres llises/originals amb llet

Gold: Idilio Origins  (Switzerland) – Idilio con Leche No 15

Silver: Rosehill Estate Chocolates  (Sweden) – Tobago Estate Chocolate Laura Pralus ( * Pralus)

Bronze: Chocolaterie Morin  (France) – Equateur Esmeralda Lait 48%

Bronze: Pralus  (France) – Tablette 100gr. 45% Melissa

Barres llises/originals amb llet (> 50%)

Gold: Duffy’s  (United Kingdom) – Duffy’s Honduras Mayan Red 61% Milk

Silver: Åkesson’s  (United Kingdom) – Brazil – Fazendan Sempre Firme – 55% Dark Milk Chocolate

Silver: Fjåk Chocolate  (Norway) – 60% Dark Milk Madagascar

Silver: Hotel Chocolat  (United Kingdom) – Nicaragua Chuno 76% Supermilk

Bronze: Amazing Cacao  (Russia) – Dark Milk 80%, Marañon

Bronze: Cédric De Taeye – Torréfacteur Chocolatier  (Belgium) – Intense Milk Brésil (Bahia) – Scavina – 57%

Bronze: Cédric De Taeye – Torréfacteur Chocolatier  (Belgium) – Intense Milk Cuba (Baracoa) – Trinitario – 60%

Bronze: ChocoCard  (Hungary) – Nica La Dalia Milk 58%

Bronze: Foodgeek Chocolate  (Denmark) – Dark Milk Chocolate 55%

Bronze: Friis-Holm Chokolade  (Denmark) – O’Payo Milk 50% – Organic

Bronze: Michel Cluizel  (France) – Milk chocolate (51% of cocoa minimum) from Riachuelo’s Plantation in Brazil.

Bronze: Omnom Chocolate  (Iceland) – Dark Milk of Tanzania

Bronze: Omnom Chocolate  (Iceland) – Milk of Nicaragua

Bronze: Zotter Schokolade  (Austria) – Labooko 60% Nicaragua, Milk Chocolate

Micro-batch – Barres llises/originals amb llet

Gold: Omnom Chocolate  (Iceland) – Milk of Madagascar

Silver: Duffy’s  (United Kingdom) – Duffy’s Oh Juno! 45% Milk

Silver: Kevin Kugel Chocolatier  (Germany) – Dominikanische Republik 35% Single Origin

Bronze: Kevin Kugel Chocolatier  (Germany) – Mexiko 40% Single Origin

Bronze: Lilla Chokladfabriken Borgå  (Finland) – Madagascar 40%

Barres llises/originals blanques

Gold: Åkesson’s  (United Kingdom) – Madagascar – Bejofo Estate – 43% Single Plantation White Chocolate – Organic ( * Damiens Chocolats)

Silver: Chocolat Madagascar  (Madagascar) – Chocolat Madagascar White Gold, 45% cocoa

Silver: Lyra  (Slovakia) – Trapiche

Bronze: Friis-Holm Chokolade  (Denmark) – White 40% – Organic

Barres de xocolata blanca caramelitzades

Bronze: Hotel Chocolat  (United Kingdom) – Organic Dominican Republic 42% Caramelised White (**)

Barres de sabors

Barres de xocolata negra amb una infusió o aroma

Gold: Solkiki Chocolatemaker  (United Kingdom) – 71% Marañon with Maraba Coffee – Peru/Rwanda (**)

Silver: ChocoCard  (Hungary) – Voatsiperifery 69% (**)

Silver: Georgia Ramon  (Germany) – Pfifferlinge (**)

Silver: Harrer Chocolat  (Hungary) – Peru 72% with Charapita Chili (**)

Silver: Lilla Chokladfabriken Borgå  (Finland) – Licorice 65%

Bronze: Ajala Chocolate  (Czech Republic) – Coconut Cream 55% (**)

Bronze: Amazing Cacao  (Russia) – Dark Chocolate Glühwein (**)

Bronze: Georgia Ramon  (Germany) – Kardamom (**)

Bronze: Goodio  (Finland) – Café Ubuntu

Barres de xocolata negra amb inclusions o trossos

Gold: Åkesson’s  (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & “Wild” Voatsiperifery Pepper – Organic

Silver: Ajala Chocolate  (Czech Republic) – Oranges & Blossoms 70% (**)

Silver: Åkesson’s  (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & Black Pepper – Organic

Silver: Åkesson’s  (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & Pink Pepper – Organic

Silver: Chocokoo  (Estonia) – Dark Chocolate with Rye Bread (**)

Silver: XOCO by Corina  (Norway) – Gauk Spring (**)

Bronze: Casa Kakau  (Bulgaria) – Casa Kakau Dark & Orange 70% (**)

Bronze: CauCawa  (Austria) – 75% Tumaco mit Kakaonibs

Bronze: Fjåk Chocolate  (Norway) – 70% Dark with Lingoberry & Reindeer Lichen (**)

Bronze: Friis-Holm Chokolade  (Denmark) – Medagla Dried Soy (**)

Bronze: Kakau Worship  (Greece) – Kakau Worship 62% Guatemala Collection Coffee (**)

Barres de xocolata negra amb un farcit

Gold: Zotter Schokolade  (Austria) – Hand-scooped Chocolate “Gourmet Journey to Peru” Passion Fruit, Lime, Sweet Potato, Maize (**)

Silver: Zart Pralinen Chocolate Makers  (Austria) – Kissed by the Muse (Kalê & ZART) (**)

Bronze: Millesime Chocolat  (Belgium) – 2016 Nicaragua Nougatine Pistaches (**)

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

Gold: Guido Castagna  (Italy) – Gianduja-Fondente (**)

Silver: Aruntam – Sensory Chocolate  (Italy) – Gianduja Fine Dark Chocolate Single Origin Cacao Arriba Nacional Los Rios & Nocciole Piemonte I.G.P. 72½ (**)

Silver: Solkiki Chocolatemaker  (United Kingdom) – Piedmont Gran Palo Gianduja (**)

Barres de xocolata amb llet amb una infusió o aroma

Gold: J.Cocoa  (United Kingdom) – Coffee & Cacao – Milk Chocolate – Chuno cacao variety, Nicaragua (**)

Silver: Fjåk Chocolate  (Norway) – 50% Milk Blueberry (**)

Silver: Friis-Holm Chokolade  (Denmark) – O’Payo Milk Sansho Pepper (**)

Silver: Utopick Cacao  (Spain) – Gin Tonic (**)

Bronze: Lilla Chokladfabriken Borgå  (Finland) – Smokey Brazil 45%

Bronze: Lyra  (Slovakia) – Coffee – Milk Chocolate

Barres de xocolata amb llet amb inclusions o trossos

Gold: Friis-Holm Chokolade  (Denmark) – O’Payo Milk Chunky Salty Liquorice (**)

Silver: Kilian & Close  (Germany) – Dominican Cocoa Nibs (**)

Silver: Slitti  (Italy) – Tavoletta Caffè Latte (**)

Silver: Solkiki Chocolatemaker  (United Kingdom) – 60% Marañon Coconut Dark Milk with Union’s House Blend Coffee and Pink Mountain Salt (**)

Silver: Solkiki Chocolatemaker  (United Kingdom) – 63% Gran Nativo Rum & Raisin – Chulucanas, Piura, Peru (**)

Silver: Svenska Kakaobolaget  (Sweden) – Lakrits (**)

Bronze: Chapon  (France) – Tablette Fevory Lait/Noire

Bronze: Feitoria do Cacao  (Portugal) – Feitoria do Cacao Chocolate de Leite Colômbia 58% + Café da Colômbia (**)

Bronze: Feitoria do Cacao  (Portugal) – Feitoria do Cacao Chocolate de Leite Nicarágua 57% + Nibs (**)

Bronze: Georgia Ramon  (Germany) – Kaffee & Kakao-Nibs 55% (**)

Bronze: Mirzam  (United Arab Emirates) – 52% Dark Milk with Coconut (**)

Bronze: Omnom Chocolate  (Iceland) – Caramel + Milk (**)

Barres de xocolata amb llet amb un farcit

Bronze: Millesime Chocolat  (Belgium) – Madagascar 2017 Lacté Praliné (**)

Bronze: Zotter Schokolade  (Austria) – Hand-scooped Chocolate Peanut Butter and Banana (**)

Barres de xocolata blanca amb una infusió o aroma

Gold: Omnom Chocolate  (Iceland) – Lakkrís + Sea Salt (**)

Silver: Georgia Ramon  (Germany) – Himbeere & Rose (**)

Silver: Kaitxo  (Spain) – Pistatxo Karamelizado

Silver: Krak  (Netherlands) – Krak – Hibiscus/Vanilla 40% (**)

Silver: Omnom Chocolate  (Iceland) – Coffee + Milk (**)

Silver: Pralus  (France) – Carré de Café Lait Tablette 50gr

Silver: Solkiki Chocolatemaker  (United Kingdom) – 39% Yirgacheffe Coffee with Redskin Peanut and Madagascan Vanilla (**)

Bronze: Harrer Chocolat  (Hungary) – Mango Maracuja (**)

Barres de xocolata blanca amb inclusions o trossos

Gold: Omnom Chocolate  (Iceland) – Black n’ Burnt Barley (**)

Silver: Edelmond  (Germany) – Edelmond Joghurt Erdbeer weiße Schokolade

Silver: Fjåk Chocolate  (Norway) – White & Lingonberry (**)

Silver: Solkiki Chocolatemaker  (United Kingdom) – 35% Hazelnut Cream – White Gianduja with Piedmont Hazelnuts (**)

Bronze: Aruntam – Sensory Chocolate  (Italy) – Fine Raw White Veg Cacao Single Farm Ecuador & Mandolat di Toritto 72½

Bronze: Edelmond  (Germany) – Edelmond Weiße Pistazien Schokolade (**)

Bronze: Fjåk Chocolate  (Norway) – Caramelised White & Norwegian Gingerbread (**)

Bronze: Friis-Holm Chokolade  (Denmark) – White Nibs – Organic (**)

Barres de xocolata blanca amb un farcit

Silver: Amazing Cacao  (Russia) – White Chocolate Cappuccino (**)

National awards

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

Barres llises/originals negres

Gold – Danish: Friis-Holm Chokolade  (Denmark) – Nicaliso

Gold – French: Chocolaterie Morin  (France) – Honduras 70%

Micro-batch – Barres llises/originals negres

Gold – Belgian: Legast  (Belgium) – Gran Nativo Blanco

Gold – British: Duffy’s  (United Kingdom) – Nicaragua Nicaliso 72%

Gold – French: Ara Chocolat  (France) – Tolita 72%

Gold – Italian: Guido Castagna  (Italy) – Nicaragua 24 mesi

Special awards

Given for entries that qualify for the special category criteria

Barres llises/originals negres

Gold – Chocolate Maker: Friis-Holm Chokolade  (Denmark) – Nicaliso
Gold – Directly Traded: Friis-Holm Chokolade  (Denmark) – Nicaliso
Gold – Organic: Michel Cluizel  (France) – Organic dark chocolate (66% cocoa minimum) from Mokaya’s Plantation in Mexico.

Micro-batch – Barres llises/originals negres

Gold – Organic: Solkiki Chocolatemaker  (United Kingdom) – 70% Gran Chililique – Chulucanas, Piura, Peru

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

Gold – Growing Country: Chocolat Madagascar  (Madagascar) – Chocolat Madagascar 100% Cocoa
Gold – Organic: Chocolaterie Morin  (France) – Pérou Chanchamayo 100%
Gold – Directly Traded: Zart Pralinen Chocolate Makers  (Austria) – La Dalia Tenor 100%

Barres llises/originals amb llet (> 50%)

Gold – Chocolate Maker: Duffy’s  (United Kingdom) – Duffy’s Honduras Mayan Red 61% Milk
Gold – Directly Traded: Duffy’s  (United Kingdom) – Duffy’s Honduras Mayan Red 61% Milk
Gold – Organic: Fjåk Chocolate  (Norway) – 60% Dark Milk Madagascar

Micro-batch – Barres llises/originals amb llet

Gold – Chocolate Maker: Omnom Chocolate  (Iceland) – Milk of Madagascar
Gold – Directly Traded: Omnom Chocolate  (Iceland) – Milk of Madagascar

Barres llises/originals blanques

Gold – Directly Traded: Åkesson’s  (United Kingdom) – Madagascar – Bejofo Estate – 43% Single Plantation White Chocolate – Organic ( * Damiens Chocolats)
Gold – Organic: Åkesson’s  (United Kingdom) – Madagascar – Bejofo Estate – 43% Single Plantation White Chocolate – Organic ( * Damiens Chocolats)
Gold – Growing Country: Chocolat Madagascar  (Madagascar) – Chocolat Madagascar White Gold, 45% cocoa
Gold – Chocolate Maker: Lyra  (Slovakia) – Trapiche

(*)  Declared chocolate maker for private label bars.

(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.