World Final Winners – 2017

• 
• 
• 
• 
• 
• 

Supporters

Prizes

(Prizes are shown in alphabetical order for each medal)

---

‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Shattell Chocolate  (Peru) – Chuncho 70%

Plain/origin milk bar categories

Gold: Tobago Estate Chocolate / Pralus  (Sweden) – Laura ( * Pralus)

---

Barras sin sabor

Barras de chocolate de origen negro, sin sabor

Gold: Friis-Holm Chokolade  (Denmark) – Chuno Tripple Turned 70 %

Gold: Pacari Chocolate  (Ecuador) – Tutu Iku 70%

Silver: Amano Chocolate Company  (United States) – Amano Dos Rios

Silver: Bonnat Chocolatier  (France) – M. Libanio

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

Silver: Pacari Chocolate  (Ecuador) – LaCumbia 70%

Silver: Pacari Chocolate  (Ecuador) – Los Ríos 72%

Silver: Soma Chocolatemaker  (Canada) – Vietnam Tien Giang

Bronze: Bonnat Chocolatier  (France) – Apotequil

Bronze: Bonnat Chocolatier  (France) – Cusco

Bronze: Dick Taylor Craft Chocolate  (United States) – 72% Belize Dark Chocolate

Bronze: Fruition Chocolate Works  (United States) – Wild Bolivia Dark

Bronze: Pacari Chocolate  (Ecuador) – Esmeraldas 60%

Bronze: Pacari Chocolate  (Ecuador) – Manabí 65%

Bronze: Pacari Chocolate  (Ecuador) – Piura 70%

Bronze: Soma Chocolatemaker  (Canada) – Porcelana

Bronze: Utopick Cacao  (Spain) – Nugu 70%

Micro-batch – Barras lisas/originales negros

Gold: Shattell Chocolate  (Peru) – Chuncho 70%

Silver: East Van Roasters  (Canada) – Pangoa,Peru 70%

Silver: Hogarth Craft Chocolate  (New Zealand) – Gran Blanco – Peru

Silver: Hummingbird Chocolate Maker  (Canada) – Alta Verapaz

Silver: LetterPress Chocolate  (United States) – Ucayali, Peru

Silver: The Smooth Chocolator  (Australia) – Belize 70%

Silver: The Smooth Chocolator  (Australia) – Vietnam 70%

Silver: Zak’s Chocolate  (United States) – 70% Dark Guatemala Lachua Cacao

Bronze: Ara Chocolat  (France) – Chuncho 70%

Bronze: Ara Chocolat  (France) – Porcelana 70%

Bronze: Castronovo Chocolate  (United States) – Signature Collection – Nicalizo, Nicaragua 70%

Bronze: Fresh Coast Chocolate Co.  (United States) – Madagascar 70%

Bronze: Palette de Bine  (Canada) – Pérou Marañón 70%

Barras de chocolate de origen negro sin, sabor – alto % (85% +)

Gold: Ara Chocolat  (France) – Chuncho 88%

Silver: Nina Fine Chocolates  (Peru) – Nina 85%

Silver: Pacari Chocolate  (Ecuador) – Raw 100%

Silver: Potomac Chocolate  (United States) – Upala, Costa Rica 85% Dark

Barras de origen chocolate negro, textura áspera, sin sabor

Gold: Minimal Bean to Bar Chocolate  (Japan) – Fruity Berry-Like / Fine / Colombia / 65%

Bronze: Minimal Bean to Bar Chocolate  (Japan) – Fruity Citric / Bolivia / 67%

Barras lisas/originales de chocolate negro hechas con azúcar alternativo natural

Gold: Palette de Bine  (Canada) – Bine à l’érable, wild Bolivia 70%

Bronze: La Rifa Chocolatería  (Mexico) – Barra Blanco Marfil

Barras de chocolate de origen con leche, sin sabor

Gold: Tobago Estate Chocolate / Pralus  (Sweden) – Laura ( * Pralus)

Silver: Fruition Chocolate Works  (United States) – Brown Butter Milk

Barras de chocolate de origen con leche, sin sabor (50% +)

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

Silver: Chocolatier Palet d’Or  (Japan) – Artisan Tablette Bitter milk 51% Madagascar (**)

Silver: Maraná  (Peru) – Cusco 50% – Milk Chocolate

Silver: Maraná  (Peru) – Piura 50% – Milk Chocolate

Silver: Pump Street Bakery Chocolate  (United Kingdom) – Pump Street Chocolate Peru Maranon Milk 64%

Silver: Sirene  (Canada) – Lachua Dark Milk

Bronze: Bonnat Chocolatier  (France) – Morenita

Bronze: Chocolate Tree  (United Kingdom) – Ambanja (Madagascar) Milk

Bronze: Fruition Chocolate Works  (United States) – Maranon Canyon Dark Milk (**)

Bronze: Meiji  (Japan) – Vivid Milk

Bronze: Soma Chocolatemaker  (Canada) – Fazenda Boa Vista

Micro-batch – Barras lisas/originales con leche

Gold: Omnom Chocolate  (Iceland) – Milk of Nicaragua

Silver: Omnom Chocolate  (Iceland) – Milk of Madagascar

Silver: TA.CHO taller de chocolate  (Mexico) – Ámbar 46% Finca «El Paraíso».

Barras de origen chocolate con leche ásperas / texturizadas

Gold: Soma Chocolatemaker  (Canada) – Old School Milk

Barras de chocolate blanco

Silver: Chocolates El Rey  (Venezuela) – Icoa White Chocolate 34% Cacao

Bronze: Daito Cacao  (Japan) – Raw Sugar White

---

Barras con sabor

Barras de chocolate negro con infusiones o polvos

Gold: Pacari Chocolate  (Ecuador) – Lemon Verbena

Silver: Pacari Chocolate  (Ecuador) – Cardamom

Silver: Pacari Chocolate  (Ecuador) – Lemongrass

Silver: Pacari Chocolate  (Ecuador) – Merken

Silver: Pacari Chocolate  (Ecuador) – Passion Fruit 60%

Silver: Qantu  (Canada) – Érable & Fleur sel de Maras (**)

Bronze: Cacao Hunters  (Colombia) – Cacao Hunters Cafe de Edi 61% (**)

Bronze: Choc Amor  (United Kingdom) – Bitter Orange

Bronze: DesBarres Chocolate  (Canada) – Black Pepper Cardamom (**)

Bronze: Pacari Chocolate  (Ecuador) – Andean Mint

Barras de chocolate negro con inclusiones o piezas

Gold: Amano Chocolate Company  (United States) – Amano Raspberry Rose (**)

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

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

Silver: Åkesson’s  (United Kingdom) – Akesson’s Madagascar Bejofo Estate 75% Trinitario Cocoa & «Wild» Voastiperifery Pepper- Organic (**)

Silver: Hummingbird Chocolate Maker  (Canada) – Honey Lavender (**)

Silver: Le Chocolat de H  (Japan) – Black World

Silver: Pacari Chocolate  (Ecuador) – Goldenberry

Silver: Qantu  (Canada) – Peppers’ Dance! (**)

Silver: The Violet Chocolate Company  (Canada) – Cranberry Pine

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

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan No.5 62% (**)

Bronze: Nugali  (Brazil) – Dark chocolate (63% cocoa) With Cupuaçu Brittle (**)

Bronze: Sweetic  (Hungary) – Caramelized pecan & granola dark chocolate bar

Bronze: Sweets Escalier  (Japan) – Madagascar sancho japanese pepper

Barras de chocolate negro con un relleno

Gold: Clement  (Germany) – Clement Single Malt Whisky Chocolate

Silver: Benoit Chocolats  (France) – Caramandes®

Silver: Cadeau Bonbon Manufaktúra  (Hungary) – Quadrat szilvás – Quadrat plum

Barras de chocolate negro textura áspera con sabor

Silver: Donna Elvira  (Italy) – Cioccolato di Modica – Arancia

Silver: Donna Elvira  (Italy) – Cioccolato di Modica – Peperoncino (**)

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

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

Bronze: Hogarth Craft Chocolate  (New Zealand) – Gianduia – Dark Hazelnut (**)

Barras de chocolate con leche con infusiones o polvos

Gold: Schell Schokoladen  (Germany) – Umami Papua

Silver: Dreams of Eva  (Peru) – Vainilla & Ají Panca

Bronze: Cacaosuyo  (Peru) – Lucuma

Bronze: Choc Amor  (United Kingdom) – Turkish Charm

Bronze: Fruition Chocolate Works  (United States) – Dark Milk with Flor de Sal (**)

Barras de chocolate con leche con inclusiones o piezas

Gold: es koyama  (Japan) – Nara-zuke（Kamo-Nasu Eggplant）

Silver: BETA5  (Canada) – Raspberry + Licorice

Silver: Ishiya  (Japan) – Tokibi

Silver: Le Chocolat de H  (Japan) – Kiwami Pineapple

Silver: Le Chocolat de H  (Japan) – Wa Berry

Silver: Le Chocolat de H  (Japan) – Wasabi

Bronze: Co Couture  (United Kingdom) – Flat White

Bronze: cōchu chocolatier  (Canada) – Hazelnut

Bronze: es koyama  (Japan) – Kimchi×Chanchamayo 48％

Bronze: es koyama  (Japan) – Tumaco Leche ＆ Citrus Unshu（Satsuma Mandarin）＆ Cacao nib（Tumaco）

Bronze: Friis-Holm Chokolade  (Denmark) – Milk Nuts (**)

Barras de chocolate con leche con un relleno

Gold: es koyama  (Japan) – Chanchamayo 48％ ＆ Hazelnut Praline with Aka-Jiso（Red perilla from WAKAYAMA）

Silver: es koyama  (Japan) – Green laver from YOSHINOGAWA-River ＆ Almond Praline with Yuzu

Silver: es koyama  (Japan) – Real strawberry & Hazelnut Praline with Lime

Silver: Harrer Chocolat  (Hungary) – Orange Gin (**)

Silver: Jacques Bockel chocolatier créateur  (France) – Amandes Fleur de Sel

Barras de chocolate blanco con sabores

Gold: Le Chocolat de H  (Japan) – Japan All Stars

Gold: Le Chocolat de H  (Japan) – Oriental

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

Silver: cōchu chocolatier  (Canada) – Gingerbread Bar

Silver: es koyama  (Japan) – Matcha＆Hinona-zuke Kyoto

Silver: Le Chocolat de H  (Japan) – Red World

Silver: Le Chocolat de H  (Japan) – Waka

Silver: Soma Chocolatemaker  (Canada) – Mango Thai Chili bar (**)

Bronze: chocoMe  (Hungary) – Entrée/Carré BL104

Bronze: es koyama  (Japan) – Three kinds of beans (Daitokuji-Temple Natto, Adzuki & Tanbaguro)

Bronze: Solkiki Chocolatemaker  (United Kingdom) – Ethiopian Coffee & Roasted Redskin Peanuts White Chocolate (**)

Bronze: Soma Chocolatemaker  (Canada) – Raspberry Bar (**)

---

Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

Gold: Sweet Lollapalooza Fine Chocolates  (Canada) – Pure Nacional

Silver: Carré Noir  (Belgium) – Vietnam

Silver: Didier Smeets  (Belgium) – Origine Vietnam

Silver: es koyama  (Japan) – Elizabeth 71％（Colombia Arauca）

Silver: Nordic Chocolatiers  (Denmark) – arctic o’payo

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura buffalo cream

Ganaches o trufas de chocolate negro

Gold: Chocolatier M  (Belgium) – Gin-Tonic

Gold: Laurent Gerbaud Chocolatier  (Belgium) – Ganache aux olives Taggiasche

Silver: Dreams of Eva  (Peru) – Frambuesa, Asaí & Ají Panca

Silver: Dreams of Eva  (Peru) – Piña & Pimienta Negra

Silver: Laurent Gerbaud Chocolatier  (Belgium) – Ganache Yuzu

Silver: Musée du Chocolat Théobroma  (Japan) – Shiso Wasabi

Bronze: es koyama  (Japan) – Evaporated Soy Sauce＆Pedro Ximenez（Sierra Nevada70％）

Bronze: Nordic Chocolatiers  (Denmark) – vinmarksfersken ganache

Bronze: Piccola Pasticceria  (Italy) – Vietnam, cocco e mandorla

Bronze: Sweet Lollapalooza Fine Chocolates  (Canada) – Lime bonbon

Ganaches o trufas de chocolate con leche

Gold: es koyama  (Japan) – Kishu-Nankoume Plum from Wakayama & Sakura leaf

Silver: es koyama  (Japan) – Chrysanthemum （Dominica 48％）

Silver: es koyama  (Japan) – Completely Ripe Red Sansho from Wakayama (Peru Chanchamayo 48％)

Silver: es koyama  (Japan) – Kaffir lime leaf 2017（Peru Chanchamayo48％）

Silver: es koyama  (Japan) – Raspberry＆Raspberry Leaf

Silver: es koyama  (Japan) – Sake-Yuzu ＆ Sake-lees

Silver: es koyama  (Japan) – Smoked Soy Sauce from Wakayama（Madagascar 51％）

Bronze: es koyama  (Japan) – Absinthe ＆ Mango Passion Fruits（Peru Chanchamayo48％）

Bronze: es koyama  (Japan) – Strawberry＆Fukinoto（youthful condition）（Nicaragua）

Bronze: es koyama  (Japan) – Triple Tumaco（Colombia）

Bronze: Moroco Chocolat  (Canada) – Miso Brown Sugar Truffle

Ganaches o trufas de chocolate blanco

Silver: Truffle Shots  (United States) – Castelvetrano Olive Truffle Shots

Silver: XO Confections  (United States) – Bananas Foster

Bronze: Casa Nobile  (Switzerland) – Amalfi

Bronze: cōchu chocolatier  (Canada) – P & S Latte

Bronze: Piccola Pasticceria  (Italy) – Tea alla rosa con litchi

Ganaches o trufas utilizando cobertura o relleno negro / con leche

Gold: Piccola Pasticceria  (Italy) – Perù mango e fave di tonka

Silver: Ben Le Prevost Chocolatier  (United Kingdom) – Mojito

Silver: Cacaofoni  (Sweden) – Salty liquorice

Silver: Cakao Chocolatiers  (France) – Ylang-ylang

Silver: Compania de Chocolates  (Argentina) – Cardamom ginger

Silver: es koyama  (Japan) – Kuromoji：branch ＆ leaf（Peru Chanchamayo）

Silver: Mercedes Chocolaterie  (Finland) – Åland meets Venezuela (Sea Buckthorn praline)

Bronze: Daja Chocolate  (Germany) – CaPa

Bronze: es koyama  (Japan) – Olive leaf & Olive oil（Peru Chanchamayo）

Bronze: Fifth Dimension Chocolates  (United Kingdom) – Mint & Miso

Bronze: Inspiration Chocolates  (Canada) – Raspberry Swirl

---

Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

Gold: Guido Castagna  (Italy) – Cremino Menta e Liquirizia (**)

Silver: Guido Castagna  (Italy) – Cremino Cannella e Calendula (**)

Silver: Guido Castagna  (Italy) – Cremino Cardamomo e Malva (**)

Silver: Guido Castagna  (Italy) – Cremino Pistacchio di Bronte (**)

Bronze: Bardini  (Italy) – Tartufo Bardini

Gianduiotto de chocolate negro

Gold: Guido Castagna  (Italy) – Giuinott (**)

Silver: Giraudi Cioccolato  (Italy) – Gianduiotto fondente

Cremino de chocolate negro sin aromatizar

Silver: Bardini  (Italy) – Cremino Bardini

Cremino de chocolate negro con sabor

Gold: Gardini  (Italy) – Cremino Bigusto con Amarene

Silver: Gardini  (Italy) – Cremino Bigusto con Liquirizia

Silver: Gardini  (Italy) – Cremino Bigusto con Uva di Corinto

Mazapán recubierto de chocolate negro

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Violetta

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Wild oregano and lemon of Sorrento

Nueces enteras revestidas con chocolate oscuro (grajeas)

Silver: ChocoCard  (Hungary) – Blackcurrant, violet and hazelnut dragée

Silver: ChocoCard  (Hungary) – Passion fruit and hazelnut dragée

Bombones de nuez con base de chocolate con leche (chocotejas)

Gold: es koyama  (Japan) – Almond Praline：Pickled ginger with soy sauce

Silver: Caramela  (Mexico) – Salted Caramel pecan milk chocolate bombon

Silver: Chocolatier M  (Belgium) – Peanuts & co

Silver: Sweet Lollapalooza Fine Chocolates  (Canada) – Almond coconut praline

Bronze: es koyama  (Japan) – Almond Praline with Yuzu and Piment d’Espelette

Gianduiotto de chocolate con leche

Gold: Piccola Pasticceria  (Italy) – Piccolo Gianduja

Silver: Giraudi Cioccolato  (Italy) – Gianduiotto Classico

Cremino chocolate con leche sin aromatizar

Gold: Piccola Pasticceria  (Italy) – Cremino Tre Colori

Mazapán recubierto de chocolate con leche

Silver: Cadeau Bonbon Manufaktúra  (Hungary) – Dupla narancs – Double orange

Nueces enteras revestidas con chocolate con leche (grajeas)

Gold: Slitti  (Italy) – Mandorle d’Avola

Silver: Truffle Shots  (United States) – Malabar Cardamom Dragées

Bombones de nuez con base de chocolate blanco

Gold: Tartuflanghe  (Italy) – Trifulot, pistachio praline

Gold: Tartuflanghe  (Italy) – Trifulot, White praline with cardamom

Nueces enteras revestidas con chocolate blanco (grajeas)

Silver: ChocoCard  (Hungary) – Taste of Italy

Silver: Torta Pistocchi Firenze  (Italy) – Dragée Pistacchio, Cioccolato Bianco, polvere di arancia e sale

Silver: Truffle Shots  (United States) – Ginger Snap Dragées

---

Caramelos

Caramelos revestidos de chocolate negro

Silver: Casa Nobile  (Switzerland) – Caramello «Ingwer Limette»

Silver: Chocolatier M  (Belgium) – Tokyo Dreams

Silver: Nordic Chocolatiers  (Denmark) – muscovado caramel

Bronze: Winchester Fine Chocolates  (United Kingdom) – Passion Fruit Caramel

Caramelos revestidos de chocolate con leche

Gold: Chocolatier M  (Belgium) – Oriënt

Silver: Andreas Muschler  (Germany) – ´caramel y sel´

Silver: Choco Chocolate Sweden  (Sweden) – Citrus and liquorice caramel

Silver: Fifth Dimension Chocolates  (United Kingdom) – Banana Cardamom

---

Otros – fruta / azúcar / mantequilla / crema

Pastas de fruta recubiertas de chocolate negro, gelatina/gelée

Gold: Sweet Lollapalooza Fine Chocolates  (Canada) – The Orange Grove

Fruta entera recubierta de chocolate negro

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Boero

Silver: Andreas Muschler  (Germany) – Orangeatstäbchen

Silver: Pacari Chocolate  (Ecuador) – Dark Chocolate Covered Cacao Nibs

Silver: Pacari Chocolate  (Ecuador) – Dark Chocolate Covered Dehydrated Banana

Silver: Pacari Chocolate  (Ecuador) – Dark Chocolate Covered Dehydrated Goldenberry

Bronze: ChocoCard  (Hungary) – Voatsiperifery-berry (blueberry dragée) (**)

Manon / mantequilla / crema recubierta de chocolate negro

Bronze: Chuang Chocolate  (Taiwan) – Kaoliang Liquor & Oolong Tea (**)

Fruta entera recubierta de chocolate con leche

Gold: Torta Pistocchi Firenze  (Italy) – Dragée uvetta, cioccolato al latte e mandorla

Turrón / manon / mantequilla / crema con chocolate con leche

Silver: The JackRabbit Chocolate Studio  (South Africa) – MilkTart

Manon / mantequilla / crema recubierta de chocolate blanco

Silver: Andrea Bianchini Chocolate Luxory Collection  (Italy) – Red Heart

---

Cremas para untar

Cremas para untar de chocolate negro (sin leche en polvo)

Gold: Luca Mannori  (Italy) – Spalmabile alle Nocciole IGP con Puro Ocumare 72%

Silver: Guido Castagna  (Italy) – Crema Di Nocciole +55 (**)

Silver: La Botteghina del Cioccolato  (Italy) – Nocciolosa

Bronze: Truffle Shots  (United States) – Fig + Chocolate Spread

Bronze: Truffle Shots  (United States) – Gingered Chocolate Spread

Cremas para untar de chocolate con leche

Gold: Giraudi Cioccolato  (Italy) – Giacometta Pistacchio

Silver: Piccola Pasticceria  (Italy) – Buongiorno allo zabaione

Bronze: Arcay Chocolates  (United States) – Passion Spread

Bronze: Piccola Pasticceria  (Italy) – Buongiorno alla nocciola

---

Special awards

Given for entries that qualify for the special category criteria

Barras de chocolate de origen negro, sin sabor

Gold – Chocolate Maker: Friis-Holm Chokolade  (Denmark) – Chuno Tripple Turned 70 %
Gold – Directly Traded: Friis-Holm Chokolade  (Denmark) – Chuno Tripple Turned 70 %
Gold – Organic: Pacari Chocolate  (Ecuador) – Los Ríos 72%

Micro-batch – Barras lisas/originales negros

Gold – Chocolate Maker: Shattell Chocolate  (Peru) – Chuncho 70%
Gold – Directly Traded: Shattell Chocolate  (Peru) – Chuncho 70%
Gold – Growing Country: Shattell Chocolate  (Peru) – Chuncho 70%
Gold – Organic: Shattell Chocolate  (Peru) – Chuncho 70%

Barras de chocolate de origen con leche, sin sabor

Gold – Directly Traded: Tobago Estate Chocolate / Pralus  (Sweden) – Laura ( * Pralus)

---

(*)  Declared chocolate maker for private label bars.

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

Triple M.M.M Special Awards

A new 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 and Grand Jury 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.

Dark chocolate enrobed fruit pastes, jellies/gelée

2017 World Gold M.M.M: French Broad Chocolates – Hazelnut Dragee
2017 World Gold M.M.M: Xocolatl by Giovanna Maggiolo – Miel de picarón
2017 World Gold M.M.M: La Praline – Mora

Flavoured dark chocolate ganaches or truffles

2017 World Gold M.M.M: Colomb Béréni Création – C.B.C. chocolat menthe fraîche
2017 World Gold M.M.M: Torta Pistocchi Firenze – Torta Fondente Uvetta e Rhum Agricolo della Martinica

Rough ground flavoured dark chocolate bars

2017 World Gold M.M.M: Patrick Gelencser Chocolatier – Ganache noire origine Pérou 75 %
2017 World Gold M.M.M: Wolter – Quetzalli 70% with sea salt, chicatana and cardamon

Dark chocolate bars with a filling

2017 World Gold M.M.M: Cacaosuyo – Camu Camu & Yacon

Dark chocolate bars with an infusion or flavouring

2017 World Gold M.M.M: Pasticceria Vacchieri Marco – Dolci Intuizioni – Opaque

Micro-batch – Plain/origin dark chocolate bars

2017 World Gold M.M.M: Duffy’s – Duffy’s Guatemala Rio Dolce

Plain/origin dark chocolate bars

2017 World Gold M.M.M: Dandelion Chocolate – Maya Mountain, Belize 70%