ENTER

World |

European, Middle Eastern and African Bean-to-Bar Competition 2021-22 – Winners

Juni 21, 2022 9:30 pm by International Chocolate Awards in Results @de, Winners @de

 

The International Chocolate Awards is pleased to announce the Winners of the 2021-22 European, Middle Eastern and African Bean-to-Bar Competition, which was judged remotely, over spring, 2022.

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 Europe, the Middle East and Africa. Winners will go through to the World Final later in 2022. The competition was supported by our regional German partner chocolats-de-luxe.de.

Judges

The judging panel for this competition included our regular European judges, along with many of our IICCT alumni,  other specialists from the local area and members of our international Grand Jury panel.

All judging was anonymised, included at the Grand Jury final session, where Golds, Silver and Bronze prizes were awarded by private voting according to the 2022 Grand Jury rules.

All Gold, Silver and Bronze winners in this competition are eligible to enter the World Final later in 2022.

Links

Prizes

(Prizes are shown in score order for each medal)


‚Best in competition‘ overall winners

Plain/origin dark bar categories

Gold: Duffy’s  (United Kingdom) – Duffy’s Guatemala Rio Dulce 70% (90.7)

Plain/origin milk bar categories

Gold: Vigdis Rosenkilde  (Norway) – 60% Dark milk chocolate (89.4) ( * Cacaosuyo / Theobroma Inversiones SAC)


Pure / HerkunftsTafeln

Tafeln – Pur / Herkunft dunkel

Gold: Vigdis Rosenkilde  (Norway) – 70% Piura (90.5) ( * Cacaosuyo / Theobroma Inversiones SAC)

+ Gold: Direct Traded

Silver: Friis-Holm Chokolade  (Denmark) – Chuno 70% Double Turned (90.0)

+ Gold: Danish

Silver: Pump Street Chocolate  (United Kingdom) – Peru 72% – Don Ramon’s Farm (90.0)

+ Gold: Chocolate Maker

Silver: Vigdis Rosenkilde  (Norway) – 80% Echarate (89.8) ( * Cacaosuyo / Theobroma Inversiones SAC)

Silver: Vigdis Rosenkilde  (Norway) – 70% Kiteni (89.6) ( * Cacaosuyo / Theobroma Inversiones SAC)

Silver: Aruntam – Sensory Chocolate  (Italy) – 72% Dark Chocolate Tanzania Kamili (88.7)

+ Gold: Organic

Silver: Friis-Holm Chokolade  (Denmark) – Madagascar 64% Slow Dried (88.6)

Silver: Chocolaterie Morin  (France) – Pérou Chanchamayo 63% (87.8)

+ Gold: French

Silver: Friis-Holm Chokolade  (Denmark) – Medagla 70% (87.8)

Silver: Meybol Cacao  (Germany) – Solo Kakao 90% (87.7)

+ Gold: German

+ Gold: High %

Silver: Meybol Cacao  (Germany) – Chungui 75% (87.7)

Silver: Friis-Holm Chokolade  (Denmark) – Madagascar 64% Fast Dried (87.5)

Silver: Meybol Cacao  (Germany) – Inti (87.1)

Silver: Friis-Holm Chokolade  (Denmark) – Don Alfonso 70% (87.0)

Bronze: Le chocolat des Français  (France) – Noir Origine – Rep Dominicaine (86.8) ( * Morin)

Bronze: PERÚ PURO Chuncho Gold  (Germany) – Chuncho Gold Grand Cru 70% (86.6) ( * Max Felchlin AG)

Bronze: Friis-Holm Chokolade  (Denmark) – O’Payo 68% Organic (86.6)

Bronze: Le chocolat des Français  (France) – Noir Origine – Pérou (86.6) ( * Morin)

Bronze: Chocolate Simón Coll i Chocolate Amatller  (Spain) – Aromatic Cocoa: 74% Madagascar (86.5)

Bronze: Chocolat Madagascar  (Madagascar) – Single Terroir Ambohimena 100% (86.5)

+ Gold: 100%

Bronze: Friis-Holm Chokolade  (Denmark) – La Dalia 100% (86.2)

Bronze: Friis-Holm Chokolade  (Denmark) – Shrigley – Chocolate is not the problem (86.1)

Bronze: Coppeneur  (Germany) – Single Origin Cru – Madagaskar 75% (86.1)

Bronze: Friis-Holm Chokolade  (Denmark) – La Dalia 60% (86.1)

Bronze: Aruntam – Sensory Chocolate  (Italy) – 100% Dark Chocolate Tanzania Kamili (86.1)

Bronze: Vigdis Rosenkilde  (Norway) – 70% Echarate (86.1) ( * Cacaosuyo / Theobroma Inversiones SAC)

Bronze: Friis-Holm Chokolade  (Denmark) – Barba 70% (85.9)

Bronze: Friis-Holm Chokolade  (Denmark) – La Dalia 70% (85.8)

Bronze: Friis-Holm Chokolade  (Denmark) – Rugoso 70% (85.7)

Bronze: Chocolaterie Morin  (France) – Equateur Esmeralda 100% (85.0)

Micro-batch – Tafeln – Pur / Herkunft dunkel

Gold: Duffy’s  (United Kingdom) – Duffy’s Guatemala Rio Dulce 70% (90.7)

+ Gold: British

+ Gold: Chocolate Maker

+ Gold: Direct Traded

Silver: Castelanne  (France) – Perou Chuncho Urusayhua (89.8)

Silver: Chocolatoa  (Belgium) – Tanzania Kokoa Kamili 80% (89.8)

+ Gold: Belgian

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Cioccolato del Monviso – Madagascar 68% (89.7)

+ Gold: Italian

Silver: Taman Artisan Chocolates  (Croatia) – Philippines, Mana Davao, 74% (89.6)

Silver: Lurve  (Saudi Arabia) – Lurve (89.6)

Silver: Standout Chocolate  (Sweden) – Single Origin Belize Maya Mountain 70% (89.2)

+ Gold: Swedish

Silver: Duffy’s  (United Kingdom) – Duffy’s Honduras Indio Rojo 72% (89.0)

Silver: Zoto  (Belgium) – Ganzo 75% (88.8) ( * Chocolatoa)

Silver: Lidka Chocolate  (Czech Republic) – 100% Tmavá čokoláda (88.7)

+ Gold: Czech

+ Gold: 100%

Silver: Meybol Cacao  (Germany) – Piura 72% (88.7)

+ Gold: German

Silver: Chocolate Tree  (United Kingdom) – Arhuaco Colombia 70% (88.7)

Silver: Standout Chocolate  (Sweden) – Single Origin Guatemala Lachuá 70% (88.6)

Silver: Standout Chocolate  (Sweden) – Single Origin India Idukki 70% (88.2)

Silver: Chocolatoa  (Belgium) – Nicaragua SJM Matiguas 70% (88.2)

Silver: Pott au Chocolat  (Germany) – Carabello 70% (88.1)

Silver: Solkiki Chocolatemaker  (United Kingdom) – Chuncho – Cusco 70 (88.1)

Silver: ChocoBio  (France) – Chocolat noir 71% Nicaragua (88.0)

Silver: Castelanne  (France) – Venezuela Aragua (88.0)

Silver: La Brigaderie de Paris  (France) – Guarani 70% (88.0)

Silver: Legast  (Belgium) – Dark Vallée des Incas 80% (88.0)

Silver: La Brigaderie de Paris  (France) – Amazonia Tuerê 70% (87.9)

Silver: 20°NORD 20°SUD  (France) – Kokoa Kamili 76% Tanzanie (87.9)

Silver: Beskid Chocolate  (Poland) – Kuba Baracoa 70% (87.8)

Silver: Shoukâ Chamonix  (France) – Philippines 73% cacao (87.8)

Silver: Bellantoni Cioccolato  (Italy) – 64.5% Madagascar affinato in rovere (87.7)

Silver: Shoukâ Chamonix  (France) – Tanzanie 70% cacao (87.7)

Silver: Le Cacaotier  (France) – Madagascar Sambirano 72% (87.6)

Silver: Essenzo Cacao  (Spain) – Uganda Semuliki 80% (87.6)

+ Gold: Spanish

Silver: Krak  (Netherlands) – Krak – Belize – Peini Plantations 70% (87.5)

+ Gold: Organic

Bronze: Taman Artisan Chocolates  (Croatia) – Indonesia, West Papua, Ransiki 72% (87.4)

Bronze: Lidka Chocolate  (Czech Republic) – Tata Duende 70% (87.4)

Bronze: Garçoa Chocolate  (Switzerland) – Garçoa Idukki 78% BIO (87.3)

Bronze: Txoko Chocolate  (Spain) – 67% Txokolate Beltza (87.3)

Bronze: Lidka Chocolate  (Czech Republic) – Tmavá čokoláda 80% (87.2)

Bronze: Fjåk Chocolate  (Norway) – 70% dark Tanzania (87.2)

Bronze: Meybol Cacao  (Germany) – Chuncho Collection N°3 (87.1)

Bronze: Rookyto  (France) – Noir 65% (87.0)

Bronze: Chocolatoa  (Belgium) – India Idukki Go Ground Kerala 70% (87.0)

Bronze: Chocolatoa  (Belgium) – Madagascar Bejofo Åkkesons Sambirano 80% (87.0)

Bronze: Lidka Chocolate  (Czech Republic) – Tmavá čokoláda 65% (87.0)

Bronze: Standout Chocolate  (Sweden) – Single Origin Uganda Semuliki Forest 70% (87.0)

Bronze: LIM Chocolate  (Italy) – Gran Nativo Blanco 70% (87.0)

Bronze: Harrer Chocolat  (Hungary) – Peru Chuncho 70% (87.0)

Bronze: xoco  (Kuwait) – El-salvador by xoco (87.0)

Bronze: La Brigaderie de Paris  (France) – Bahia Camboa 70% (86.9)

Bronze: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Cioccolato del Monviso – Alternative 70% (86.9)

Bronze: Sense Chocolate  (Belgium) – Congo – Mayuano – 85% (86.9)

Bronze: Fjåk Chocolate  (Norway) – 70% dark Uganda (86.8)

Bronze: AHERZ  (Austria) – Sierra Nevada 72% (86.8)

Bronze: Ajala Chocolate  (Czech Republic) – Uganda (86.7)

Bronze: Essenzo Cacao  (Spain) – Madagascar Akesson 72% (86.7)

Bronze: Duffy’s  (United Kingdom) – Duffy’s Philippines South Cotabato 70% (86.7)

Bronze: Lady Merveilles  (France) – Chocolat Noir 75% De Cacao Bresil (86.6)

Bronze: xoco  (Kuwait) – philippines by xoco (86.6)

Bronze: Pott au Chocolat  (Germany) – Arhuaco 75% (86.5)

Bronze: Donna Elvira  (Italy) – Colombia Betulia B9 (86.5)

Bronze: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Cioccolato del Monviso Peru-Piura 75% (86.4)

Bronze: Essenzo Cacao  (Spain) – Ecuador Hacienda Victoria 85% (86.4)

Bronze: Dos Estaciones – Cacao & Chocolate  (Germany) – 85% Single Farm Chocolate (86.4)

Bronze: 20°NORD 20°SUD  (France) – Paquibato 75% Philippines (86.2)

Bronze: LOMI Schokolade  (Germany) – Madagascar Rübenzucker 70% (86.2)

Bronze: Standout Chocolate  (Sweden) – Single Origin Peru Urubamba 70% (86.2)

Bronze: Castelanne  (France) – Venezuela Ocumare Aragua (86.1)

Bronze: 20°NORD 20°SUD  (France) – Zorzal 74% Republique Dominicane (86.0)

Bronze: LIM Chocolate  (Italy) – Nacional 72% (86.0)

Bronze: Ara Chocolat  (France) – Porcelana 70% (85.9)

Bronze: Casa Cacao | El Celler de Can Roca  (Spain) – Dark Chocolate Origin Bar 70% Piura (85.8)

Bronze: Fjåk Chocolate  (Norway) – 68% dark India (85.8)

Bronze: Schell Schokoladen  (Germany) – Porcelana (85.7)

Bronze: Harrer Chocolat  (Hungary) – Peru Chuncho 100% (85.7)

Bronze: Chocolatoa  (Belgium) – Ecuador Nacional Finca Garyth 75% (85.7)

Bronze: E5 Bakehouse  (United Kingdom) – E5 Bakehouse Chocolate 75% Tanzania (85.7)

Bronze: Kaitxo  (Spain) – TANZANIA KAMILI 75% (85.6)

Tafeln – Pur / Herkunft Milch

Gold: Vigdis Rosenkilde  (Norway) – 60% Dark milk chocolate (89.4) ( * Cacaosuyo / Theobroma Inversiones SAC)

+ Gold: Direct Traded

Silver: PERÚ PURO Chuncho Gold  (Germany) – Chuncho Gold Grand Cru 52% (88.9) ( * Max Felchlin AG)

+ Gold: Organic

Bronze: Friis-Holm Chokolade  (Denmark) – Dark Milk 65% (85.8)

Bronze: Tobago Estate Chocolates  (Sweden) – Laura (84.8) ( * Pralus)

Bronze: Chocolaterie Morin  (France) – Pérou Cusco Lait 48% (84.6)

Micro-batch – Tafeln – Pur / Herkunft Milch

Gold: Chocolatier Reen  (Belgium) – Madagascar Milk 55% (88.8) ( * Chocolatoa)

Gold: Krak  (Netherlands) – Krak – Colombia – Sierra Nevada 55% (88.7)

+ Gold: Chocolate Maker

Silver: Fjåk Chocolate  (Norway) – 60% dark milk Madagascar (88.5)

+ Gold: Organic

Silver: Standout Chocolate  (Sweden) – Dark Milk Madagascar Sambirano 60% (88.4)

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – Goat Mik Chocolate Bar 55% Hac.Victoria (87.9)

Silver: Shoukâ Chamonix  (France) – Tanzanie 60% cacao (87.8)

+ Gold: French

Silver: DESEO Chocolate  (Poland) – Dominican Republic Zorzal 52% (87.5)

Silver: La Fèverie by Hasnaâ  (France) – Uganda Rwenzori Forest Dark Milk 60% (87.1)

Silver: Pott au Chocolat  (Germany) – Udzungwa 49% (87.0)

Silver: Cinta Chocolate  (Belgium) – 55% Bali dark milk chocolate (86.9)

Silver: Lidka Chocolate  (Czech Republic) – Mléčná čokoláda 50% (86.8)

Silver: Lidka Chocolate  (Czech Republic) – Velbloudí čokoláda (86.4)

Bronze: Pott au Chocolat  (Germany) – Piura Blanco 49% (85.7)

Bronze: Txoko Chocolate  (Spain) – 54% Txokolate Esnearekin (85.5)

Bronze: Standout Chocolate  (Sweden) – Dark Milk India Idukki 60% (85.5)

Bronze: La Fèverie by Hasnaâ  (France) – Philippines Paquibato Dark milk 60% (85.2)

Bronze: Puchero  (Spain) – 55% Colombia Finca Betulia with milk (85.2)

Bronze: Lidka Chocolate  (Czech Republic) – Ovčí čokoláda 50% (85.2)

Bronze: Lyra  (Slovakia) – Taisha 40% (85.0)

Bronze: Standout Chocolate  (Sweden) – Dark Milk Haiti Cap-Haïtien 60% (85.0)

Bronze: Lyra  (Slovakia) – Bolivia Rainforest 40% (84.8)

Tafeln – Pur / Herkunft alternative

Silver: Solkiki Chocolatemaker  (United Kingdom) – Cashew Milk 49 (87.4)

+ Special: Vegan

Silver: Chocolat Madagascar  (Madagascar) – Vegan Blanc (86.6)

Silver: Rookyto  (France) – Lait d’Amande (86.2)

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – ciocco(s)latte – Depetri i Ciculatè (86.2)

Bronze: Standout Chocolate  (Sweden) – Coconut Milk 60% (85.6)

Bronze: Cococaravan  (United Kingdom) – Arturo – 75 % (85.5)

Bronze: Aruntam – Sensory Chocolate  (Italy) – 90% Virgin Ecuador&Coconut Blossom Sugar (84.3)

+ Special: High %

Tafeln – Pur / Herkunft Weiss

Gold: Lady Merveilles  (France) – Blanc doré (87.9)

Silver: Chocolaterie Morin  (France) – Pérou Chanchamayo Blanc 40% (86.8)

Silver: Chocolaterie Morin  (France) – Venezuela Puerto Cabello Blanc 40% (86.3)

Bronze: Chocolaterie Morin  (France) – République Dominicaine Yamasà Blanc 40% (85.3)

Bronze: Friis-Holm Chokolade  (Denmark) – White 40% organic (85.1)

Bronze: Chocolaterie Morin  (France) – Madagascar Sambirano Blanc 40% (84.8)

Bronze: Nittedal Sjokoladefabrikk  (Norway) – Karamellisert hvit (84.7)


Tafeln mit Geschmackszusatz

Tafeln – mit Zusatz – eingerührte / untergemischte Zutaten – dunkel

Gold: Standout Chocolate  (Sweden) – Nordic Nature Spruce Shoots (90.2) (**)

Silver: Friis-Holm Chokolade  (Denmark) – Nicaliso Green Cinnamon (89.6) (**)

+ Special: Reinterpretation

Silver: Rookyto  (France) – Flouve (88.4) (**)

+ Special: Local ingredients

Silver: Vintage Plantations Chocolates  (Sweden) – Nordic Chocolate 65% Bilberry (88.0) (**)

Silver: S T R A N G E R craft chocolate  (Ukraine) – Tanzania 70% (87.9) (**)

Silver: Karuna Chocolate  (Italy) – Edelschwarz Gin infused dark 75% (87.7) (**)

Silver: Le Cacaotier  (France) – Cameroun Tonka 72% (87.7) (**)

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – The Macallan Dark Chocolate Bar 70% (87.4) (**)

+ Special: Cacao flavoring/aging

Silver: Chocolaterie Morin  (France) – Basilic – Pérou Chanchamayo 63% (86.9) (**)

Silver: Puchero  (Spain) – Pine Nut 50% (86.5) (**)

Silver: S T R A N G E R craft chocolate  (Ukraine) – Dominican Republic 70% (86.2) (**)

Silver: Fjåk Chocolate  (Norway) – 60% dark & Norwegian gin (86.1) (**)

Bronze: Standout Chocolate  (Sweden) – Nordic Nature European Blueberry (85.9) (**)

Bronze: Standout Chocolate  (Sweden) – Nordic Nature Porcini (85.9) (**)

Bronze: LABYs  (Sweden) – Raspberry 60% (85.9) (**)

Bronze: Shoukâ Chamonix  (France) – Cameroun 70% cacao – gingembre (85.4) (**)

Bronze: S T R A N G E R craft chocolate  (Ukraine) – Venezuela Sur del Lago 74% (85.0) (**)

Bronze: Vintage Plantations Chocolates  (Sweden) – Nordic Chocolate 70% Arctic Raspberry (84.9) (**)

Bronze: Chocolaterie Morin  (France) – Romarin – Pérou Chanchamayo 63% (84.7)

Bronze: S T R A N G E R craft chocolate  (Ukraine) – Chocolate 64% (84.7) (**)

Bronze: Rookyto  (France) – Cafe Noisette (84.6) (**)

Bronze: Chocolala  (Estonia) – 70% bean to bar chocolate with tangerine (84.6) (**)

Tafeln – mit Zusatz – Einschlüsse / Stücke – dunkel

Gold: Dos Estaciones – Cacao & Chocolate  (Germany) – 60% with Basque Chili and Rosemary (90.4) (**)

Silver: Friis-Holm Chokolade  (Denmark) – Medagla Soy (89.6) (**)

+ Special: Innovation

Silver: Solkiki Chocolatemaker  (United Kingdom) – Samphire 67 (89.0) (**)

+ Special: Local ingredients

Silver: Puchero  (Spain) – 75% Philippines Paquibato with nibs (88.0)

Silver: La Brigaderie de Paris  (France) – Feijoada (87.5) (**)

Silver: Rookyto  (France) – Birdseed (87.2) (**)

Silver: Puchero  (Spain) – Croissant 48% (86.9) (**)

Silver: DESEO Chocolate  (Poland) – Nicaragua Kubaly 70% with Nibs (86.2) (**)

Silver: Rookyto  (France) – Pin au Chocolat (86.0) (**)

Bronze: Aruntam – Sensory Chocolate  (Italy) – 70% Dark – Sale Dolce Di Cervia & Nibs (86.0) (**)

Bronze: AHERZ  (Austria) – Meersalz Nibs 73% Vegan (85.9) (**)

Bronze: Ajala Chocolate  (Czech Republic) – Cacao Nibs (85.5) (**)

Bronze: AHERZ  (Austria) – Kürbiskern Orange 61% Vegan (85.5) (**)

Bronze: Michel Cluizel  (France) – Tablette Grand cru Grué de cacao Noir 70 (85.4)

Bronze: Ajala Chocolate  (Czech Republic) – Oranges & Blossoms (85.2) (**)

Bronze: Mirzam Chocolate makers  (United Arab Emirates) – 62% Dark Chocolate With Halwa (85.2) (**)

Bronze: AHERZ  (Austria) – Sanddorn Nibs 66% Vegan (84.8) (**)

Bronze: Vigdis Rosenkilde  (Norway) – 70% Piura with nibs (84.5)

Tafeln – mit Zusatz – gefüllt – dunkel

Gold: Guido Castagna  (Italy) – Mes Gianduja Fondendte (92.2)

+ Special: Naked

+ Special: Local ingredients

Silver: Guido Castagna  (Italy) – Cento + Giuinott (89.1)

Silver: Aruntam – Sensory Chocolate  (Italy) – Dark Gianduja 44% Tanzania&Nocc.Prem.Igp (89.0) (**)

+ Special: Vegan

Silver: Aruntam – Sensory Chocolate  (Italy) – Dark Gianduja 45% Ecuador&Nocc.Piem.Igp (87.6) (**)

Tafeln – mit Zusatz – eingerührte / untergemischte Zutaten – Milchschokolade

Gold: Friis-Holm Chokolade  (Denmark) – O’Payo Milk 50% Sansho (91.7) (**)

+ Special: Gastronomic

Silver: Utopick Cacao  (Spain) – Wild Pepper (90.8) (**)

+ Special: Ingredients

Silver: Solkiki Chocolatemaker  (United Kingdom) – Cherryleaf Tea 65 (89.2) (**)

Silver: Krak  (Netherlands) – Krak – Juniper berrie 55% milk (88.2)

Silver: Solkiki Chocolatemaker  (United Kingdom) – Raspberry Anise 49 (88.2) (**)

Silver: Harrer Chocolat  (Hungary) – Kaffir Lime – Lemongrass Milk Chocolate (87.7) (**)

Silver: Lurka chocolate  (Spain) – 45% milk Café de olla (87.1) (**)

Silver: Solkiki Chocolatemaker  (United Kingdom) – Orangewood – Smoked 62 (87.0) (**)

+ Special: Cacao flavoring/aging

Silver: Solkiki Chocolatemaker  (United Kingdom) – Olive Wood – Smoked 62 (86.6) (**)

Silver: Fjåk Chocolate  (Norway) – 45% milk & Norwegian wild mushroom (86.3) (**)

Bronze: Solkiki Chocolatemaker  (United Kingdom) – Bourbon – Smoked 64 (85.2) (**)

Bronze: Fjåk Chocolate  (Norway) – 50% milk Guatemala & liquorice root (85.1) (**)

Tafeln – mit Zusatz – Einschlüsse / Stücke – Milchschokolade

Gold: Fjåk Chocolate  (Norway) – Caramelised milk & Brown cheese (89.9) (**)

+ Special: Local ingredients

Silver: Solkiki Chocolatemaker  (United Kingdom) – Somerset Pomona Nibs 60 (89.5) (**)

+ Special: Alcohol

Silver: Fjåk Chocolate  (Norway) – 45% milk nibs & oak smoked salt (88.4) (**)

Silver: Tobago Estate Chocolates  (Sweden) – Sea Salt (87.8)

Silver: Friis-Holm Chokolade  (Denmark) – O’Payo 50% Milk Liquorice (87.8) (**)

Silver: Vigdis Rosenkilde  (Norway) – 40% Piura Blanco cacao w/ crunchy quinoa (86.3)

Silver: Fjåk Chocolate  (Norway) – Mountain trip (86.2) (**)

Bronze: Michel Cluizel  (France) – Tablette Grand Cru Noisettes Lait 48% (85.5)

Bronze: DESEO Chocolate  (Poland) – Darkmilk 52% with caramelized pecan nuts (85.0) (**)

Bronze: Friis-Holm Chokolade  (Denmark) – O’Payo Milk 50% Milk Hazelnut (84.7) (**)

Bronze: Pump Street Chocolate  (United Kingdom) – Croissant Bar 62% (84.5)

Tafeln – mit Zusatz – gefüllt – Milchschokolade

Bronze: Solkiki Chocolatemaker  (United Kingdom) – Brazil Nut 54 (85.6) (**)

Tafeln – mit Zusatz – eingerührte / untergemischte Zutaten – weisse Schokolade

Gold: Fjåk Chocolate  (Norway) – Carrot cake (90.1) (**)

+ Special: Innovation

Silver: Solkiki Chocolatemaker  (United Kingdom) – Star Anisey Night 40 (88.8) (**)

Silver: Fjåk Chocolate  (Norway) – Matcha tea & sea buckthorn (87.3) (**)

Silver: Solkiki Chocolatemaker  (United Kingdom) – Cherryleaf Latte 39 (87.2) (**)

Silver: AHERZ  (Austria) – Himbeerweiss 35% (87.1) (**)

+ Special: Classic

Silver: Audaces  (France) – Blanc Faham (87.1) (**)

Silver: Chocolala  (Estonia) – Nordic lingonberry chocolate (86.5) (**)

Silver: AHERZ  (Austria) – Erdbeerweiss 37% (86.4) (**)

Bronze: LABYs  (Sweden) – Berry to bar Billberry (85.9) (**)

Bronze: LABYs  (Sweden) – Berry to bar Strawberry (85.9) (**)

Tafeln – mit Zusatz – Einschlüsse / Stücke – weisse Schokolade

Gold: DESEO Chocolate  (Poland) – Pistachio crunchy (90.0) (**)

Bronze: Karuna Chocolate  (Italy) – White toasted almond with orange & nibs (85.5) (**)

Bronze: Aruntam – Sensory Chocolate  (Italy) – Caramelized White Chocolate 46% (85.0) (**)

Bronze: Nittedal Sjokoladefabrikk  (Norway) – White Meadowsweet (84.9) (**)


Cocoa Powder

Gold: Chocolaterie Morin  (France) – Poudre Madagascar Sambirano 100% (88.7)

Silver: Chocolaterie Morin  (France) – Poudre Pérou Chanchamayo 100% (88.2)

Bronze: Chocolaterie Morin  (France) – Poudre République Dominicaine 100% (85.1)

Cocoa Butter

Gold: Chocolaterie Morin  (France) – Beurre Pérou Chanchamayo (88.8)

Bronze: Chocolaterie Morin  (France) – Beurre Madagascar Sambirano (84.7)


(*)  Declared chocolate maker for private label bars.

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


Ukraine conflict

Due to the ongoing situation in Ukraine, the following companies have winning entries in this competition that have been suspended until further notice. They will not be eligible for the 2022 World Final, but may be admitted in a future season.

  • Amazing Cacao
  • Bean to bar chocolate MaRussia
  • Prime Chocolate
  • Vento d’Oro

The International Chocolate Awards aims to support the whole craft chocolate community, wherever they are and regrets the need to make this decision at this time.