World Final Competition 2018 – Grand Jury Finalists

noviembre 18, 2018 5:15 pm porInternational Chocolate Awards enFinalists @es

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the World Final Competition which was held  26 October, – 2 November, 2018 in Florence, Italy.

The Grand Jury Finalists are the World Final entries that made it through to the final Grand Jury round, following eight days of  judging, which included judges from the UK, USA, Europe and Asia and members of our international Grand Jury panel. The panel was made up of chocolate experts, pastry chefs, journalists, restaurant reviewers, bloggers, culinary educators and chefs.

All World Final entries were previous winners in the 2018 regional or national competitions.

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 entry will receive a prize.

The 2018 World Final competition Finalists are:

(In alphabetical order within each category)


Barras sin sabor

Barras de chocolate de origen negro, sin sabor

London Chocolate (United Kingdom) – London Chocolate: Madagascar (Mava Ottange)
Cacao Hunters (Colombia) – Tumaco 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Canoabo 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Choroni 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Ocumare 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Carenero 70%
Bakáu (Peru) – Cuzco Select 72%
Soma Chocolatemaker (Canada) – Guasare
Soma Chocolatemaker (Canada) – Hacienda Victoria
Soma Chocolatemaker (Canada) – Esmeraldas
Maraná (Peru) – Cusco 70% – Dark Chocolate
Maraná (Peru) – Piura 70% – Dark Chocolate
Maraná (Peru) – San Martin 70% – Dark Chocolate
Fruition Chocolate Works (United States) – Wild Bolivia 74% Dark
Hummingbird Chocolate Maker (Canada) – Copan
Harper Macaw (United States) – 70% Brazilian Rainforest Blend
Pacari Chocolate (Ecuador) – Manabí 65%
Pacari Chocolate (Ecuador) – Raw 70%
French Broad Chocolates (United States) – 73% Guatemala Dark Chocolate
Cacao 70 (Canada) – Lights Out 70%
Cacaosuyo (Peru) – Chuncho-Cuzco
Alessandro Palozzo (Italy) – Peru 70%
Nina Fine Chocolates (Peru) – Nina 70%
Chocolaterie Morin (France) – Honduras 70%
Pacari Chocolate (Ecuador) – La Cumbia 70%
Amano Chocolate Company (United States) – Amano Macoris
Amano Chocolate Company (United States) – Amano Ocumare
Friis-Holm Chokolade (Denmark) – Chuno 70% – Double Turned
Friis-Holm Chokolade (Denmark) – Nicaliso
Friis-Holm Chokolade (Denmark) – Rugoso 70%
Friis-Holm Chokolade (Denmark) – Chuno 70% Triple Turned
Friis-Holm Chokolade (Denmark) – Johe 70%
Friis-Holm Chokolade (Denmark) – Medagla 70%
Friis-Holm Chokolade (Denmark) – La Dalia 70%
Friis-Holm Chokolade (Denmark) – La Dalia 60%
Friis-Holm Chokolade (Denmark) – O’Payo 68%
Friis-Holm Chokolade (Denmark) – Rugoso 70% Bad Fermentation

Micro-batch – Barras lisas/originales negros

Omnom Chocolate (Iceland) – Madagascar 66%
Fresco (United States) – Polochic 70% Light Roast
Fresco (United States) – Polochic 70% Medium Roast
Fresco (United States) – Polochic 70% Dark Roast
Zoto (Belgium) – El Castillero 70%
Cacao Hunters (Colombia) – Arhuacos 72%
Dandelion Chocolate (United States) – Hacienda Azul, Costa Rica- 2016
Dandelion Chocolate (United States) – Tumaco, Colombia – 2017
Dandelion Chocolate (United States) – Kokoa Kamili, Tanzania- 2014
Dandelion Chocolate (United States) – Maya Mountain, Belize- 2016
Dandelion Chocolate (United States) – Maya Mountain, Belize – 2015
Goodnow Farms Chocolate (United States) – Ucayali, 70%
Stone Grindz Chocolate (United States) – Ucayali River, Peru 70%
Qantu (Canada) – Chuncho 70%
Qantu (Canada) – Gran Blanco 70%
Qantu (Canada) – Bagua 70%
Qantu (Canada) – Chaska 70%
Ta.Cho taller de chocolate (Mexico) – «Consuelo 73%» Finca «La Joya»
Legast (Belgium) – Gran Nativo Blanco
Legast (Belgium) – Maleku
Cacao 70 (Canada) – SE – Asochivite 70%
Svenska Kakaobolaget (Sweden) – Tanzania 74%
Svenska Kakaobolaget (Sweden) – Ucayali 72%
Solkiki Chocolatemaker (United Kingdom) – 70% Gran Chililique – Chulucanas, Piura, Peru
Harrer Chocolat (Hungary) – Peru 74% Gran Nativo Blanco
Harrer Chocolat (Hungary) – Peru 72% Chililique
Guido Castagna (Italy) – Nicaragua 24 mesi
Martin Mayer Schokoladen (Austria) – El Cibao (Öko Caribe) – Dominican Republic
Martin Mayer Schokoladen (Austria) – Alto Beni – Bolivia
Bodrato Cioccolato (Italy) – Dark Chocolate Bar Tanzania 78%
ChocoCard (Hungary) – Nica La Dalia 72%
Ara Chocolat (France) – Tolita 72%
Ara Chocolat (France) – Antioquia 70%
Ara Chocolat (France) – Chuncho 70% – 4 days of fermentation
The Smooth Chocolator (Australia) – Tanzania Kokoa Kamili 70%
The Smooth Chocolator (Australia) – Piura Blanco Peru 67%
The Smooth Chocolator (Australia) – Ramnath Trinidad 67%
green bean to bar Chocolate (Japan) – Tanzania 70%
GBC Kiriyama Chocolate (Japan) – Madagascar, Sambirano
Dandelion Chocolate Japan (Japan) – 70% Maya Mountain, Belize
Wellington Chocolate Factory (New Zealand) – Peru Chocolate Bar
Musée du Chocolat Théobroma (Japan) – Venezuela Chuao 70%
Musée du Chocolat Théobroma (Japan) – Peru Piura 70%
Musée du Chocolat Théobroma (Japan) – Vietnam Ben Tre 70%
Hogarth Craft Chocolate (New Zealand) – Porcelana

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

Fresco (United States) – Polochic 100%, Light Roast
Chocotenango (United States) – Wild Bolivia
Kakaw Museo (Mexico) – Tableta de Origen La Rioja- Xocolate Chiapas
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 100% Criollo Cocoa – Organic
Stone Grindz Chocolate (United States) – Hacienda Victoria 85%
Pacari Chocolate (Ecuador) – Raw 85% with Coconut Sugar
Pacari Chocolate (Ecuador) – Raw 100%
Cacaosuyo (Peru) – Chawpi Tuta
Coup De Chocolat (Belgium) – Jerome
Zart Pralinen Chocolate Makers (Austria) – La Dalia Tenor 100%
Friis-Holm Chokolade (Denmark) – La Dalia 85%
Bunny Chocolate (邦尼巧克力工坊) (Taiwan) – 85% Dark Chocolate Bars
Amazon food company (Vietnam) – Bapula Chocolate Baria Organic 92%
Malagos Chocolate (Philippines) – Malagos 85% Dark Chocolate
曾志元 Zeng Zhiyuan台灣Taiwan (Taiwan) – 曾志元85%巧克力

Barras de origen chocolate negro, textura áspera, sin sabor

Gardini (Italy) – «Rustico»
Cacaosuyo (Peru) – Piura Batan
Antica Dolceria Bonajuto (Italy) – From Bean to Bar Bonajuto – Gran Nativo Blanco
Minimal Bean to Bar Chocolate (Japan) – Colombia Tumaco 75%
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan #9, 70%, Double Ferment, Rough Ground

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

Goodnow Farms Chocolate (United States) – Asochivite with Maple Sugar, 70%
Palette de Bine (Canada) – Palette de Bine «Bine à l’érable» Wild Bolivia 70%
Hummingbird Chocolate Maker (Canada) – Maple
Aruntam – Sensory Chocolate (Italy) – Curarai Acriollado Amazonico Ecuador Fine Raw Chocolate 72½ Single Origin Archidona, Napo
Aruntam – Sensory Chocolate (Italy) – Nacional Blanco Acriollado Fine Raw Chocolate 72½ Single Region Piura, Perú
Aruntam – Sensory Chocolate (Italy) – Trinitario Fine Raw Chocolate 72½ Kokoa Kamili Organic Cacao Single Origin Mbingu, Tanzania
Kakau Worship (Greece) – Kakau Worship 70% Peru Collection

Barras de chocolate de origen con leche, sin sabor

Me To We (Canada) – Me To We Milk Chocolate 42%
Fruition Chocolate Works (United States) – Brown Butter Milk Chocolate
Cacao 70 (Canada) – Smooth Operator 45%
Cacaosuyo (Peru) – Lecherita
Chocolaterie Morin (France) – Equateur Esmeralda Lait 48%
Tobago Estate Chocolate Laura (Trinidad and Tobago) – Tobago Estate Chocolate Laura Pralus
Ezaki Glico (Japan) – Madagascar and Ghana 44% cacao

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

Bakáu (Peru) – Peru Select 60%
Omnom Chocolate (Iceland) – Milk of Nicaragua
Omnom Chocolate (Iceland) – Dark Milk of Tanzania
Castronovo Chocolate (United States) – Signature Collection: Tumaco, Colombia Dark Milk 60%
Limited Chocolate (United States) – Fiji Amelonado 2017 – 55% Milk Chocolate
Åkesson’s (United Kingdom) – Brazil – Fazendan Sempre Firme – 55% Dark Milk Chocolate
Harper Macaw (United States) – 57% Brazilian Rainforest Blend
Cacaosuyo (Peru) – Intense Milk
Cacaosuyo (Peru) – Piura Milk
Duffy’s (United Kingdom) – Duffy’s Honduras Mayan Red 61% Milk
Friis-Holm Chokolade (Denmark) – O’Payo Milk 50% – Organic
Sweets Escalier (Japan) – Peru piura milk 60%
green bean to bar Chocolate (Japan) – Palo Blanco – Peru – 50% Milk
GBC Kiriyama Chocolate (Japan) – Brazil milk
Cacaotier Gokan (Japan) – Cacaotier Bar (Piura Lacte)
PARADAi Chocolate (Thailand) – Thailand Nakhon Si Thammarat – Dark Milk 58%
PARADAi Chocolate (Thailand) – Belize – Dark Milk 63%
Musée du Chocolat Théobroma (Japan) – Venezuela Chuao Dark Milk 60%
Hogarth Craft Chocolate (New Zealand) – Alto Beni Dark Milk
Cacaodada (South Korea) – Peru 54.8% dark milk

Micro-batch – Barras lisas/originales con leche

Omnom Chocolate (Iceland) – Milk of Madagascar

Barras de chocolate blanco

Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 43% Single Plantation White Chocolate – Organic
Cacaoterra/Xiquipil (El Salvador) – Cacaoterra/Shaw’s White chocolate (Honduras)
Chocolat Madagascar (Madagascar) – Chocolat Madagascar White Gold, 45% cocoa
Chocolatier Palet d’Or (Japan) – L’essence de cacao White


Barras con sabor

Barras de chocolate negro con infusiones o polvos

T’a Milano (Italy) – Tavoletta al limone
Forte Chocolates (United States) – Orange Jazz
Cacao Hunters (Colombia) – Café de Edi 61%
Fruition Chocolate Works (United States) – Irving Farm Coffee Chocolate 68%
Georgia Ramon (Germany) – Kardamom
Hummingbird Chocolate Maker (Canada) – Orange Cardamom
Harper Macaw (United States) – Bourbon Barrel Aged
Pacari Chocolate (Ecuador) – Lemongrass
Pacari Chocolate (Ecuador) – Lemon Verbena
Pacari Chocolate (Ecuador) – Andean Rose
Pacari Chocolate (Ecuador) – Andean Mint
Pacari Chocolate (Ecuador) – Jasmine
Pacari Chocolate (Ecuador) – Cardamom
Pacari Chocolate (Ecuador) – Allspice / Sweet Pepper
Pacari Chocolate (Ecuador) – Passion Fruit
French Broad Chocolates (United States) – Scorpion Dark Chocolate
Cacaosuyo (Peru) – Cedroncillo
Solkiki Chocolatemaker (United Kingdom) – 71% Marañon with Maraba Coffee – Peru/Rwanda
Harrer Chocolat (Hungary) – Peru 72% with Charapita Chili
ChocoCard (Hungary) – Voatsiperifery 69%
Sweets Escalier (Japan) – Madagascar sansho-japanese pepper 75%
Sweets Escalier (Japan) – Vietnam 75% shichimitougarashi
Leventetlesoleil (Taiwan) – elixir
Leventetlesoleil (Taiwan) – elixir
Leventetlesoleil (Taiwan) – C’est la vie
Leventetlesoleil (Taiwan) – C’est la vie
Nanaya (Japan) – craft chocolate matcha
Fu Wan Chocolate (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Tie Guan Yin Tea 62%
Fu Wan Chocolate (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Red Jade Tea 62%
Fu Wan Chocolate (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Charcoal Oolong Tea 62%
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan Magao (Wild Pepper) 62%
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan Ancient Coffee 62%
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan Fleur De Sel 70%
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan 62%, Black Pepper
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan 62%, White Pepper & Fleur de Sel
Choc Amor (United Kingdom) – Kalamata Olive Oil

Barras de chocolate negro con inclusiones o piezas

Bodrato Cioccolato (Italy) – Dark chocolate with pink pepper and cocoa beans
Mission Chocolate (Brazil) – Brazil Biomes: Cupuaçu 72%
Mission Chocolate (Brazil) – Three Theos: Theobroma Cacao+Bicolor+Cupuaçu
Nugali (Brazil) – Pimenta Rosa 63% cocoa
Armando canelon chocolates (Venezuela) – caramelo de sani (rio caribe 65%)
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & Black Pepper – Organic
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & «Wild» Voatsiperifery Pepper – Organic
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & Pink Pepper – Organic
Ambrosia Pastry Co (Canada) – Seabuckthorn and Candied Ginger
Hummingbird Chocolate Maker (Canada) – Toffee & Nib
Hummingbird Chocolate Maker (Canada) – Honey Lavender
Cacaosuyo (Peru) – Piura Nibs
Pacari Chocolate (Ecuador) – Coffee
Nina Fine Chocolates (Peru) – Nina 70% with Nibs
Maitre Chocolatier Wenschitz (Austria) – Handmade Arriba 72% Blumig
Amano Chocolate Company (United States) – Raspberry Rose
green bean to bar Chocolate (Japan) – Chuao 70% – Nibs
Meiji (Japan) – Dominica with Yuzu Chenpi
Cacaotier Gokan (Japan) – Cacaotier Bar (Mikkabi Mikan)
Theo and Philo Chocolate (Philippines) – 65% Dark Chocolate with Black Sesame, Cashew and Pili Nuts
Shiki’s Sesame (Japan) – Nanbu Tablet with Sesame Cracker
Hogarth Craft Chocolate (New Zealand) – Manuka Honey & Cocoa Nib
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Papua New Guinea 70%, Taiwan Mango
Marou Chocolate (Vietnam) – Maison Marou – Caramelized Popped Rice
David H. Chow Chocolates & Confections (Canada) – Black Currant, Lavender, Earl Grey Bar

Barras de chocolate negro con un relleno

Gardini (Italy) – «Insolito» , Gianduia Salata
Piccola Pasticceria (Italy) – Chinotto di Savona
Clement (Germany) – Clement Single Malt Whisky Schokolade
Martin Mayer Schokoladen (Austria) – Dirndl (Kornelkirsche) – Tafel 70g
Martin Mayer Schokoladen (Austria) – Hauszwetschke – Tafel 70g
Zart Pralinen Chocolate Makers (Austria) – Kissed by the Muse (Kalê & ZART)

Barras de chocolate negro textura áspera con sabor

Wolter (Mexico) – Quetzalli 70% con Sal de Chicatana y Cardamomo

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

Guido Castagna (Italy) – Gianduja-Fondente

Barras de chocolate con leche con infusiones o polvos

TCHO (United States) – Mokaccino
Lyra (Slovakia) – Coffee – Milk Chocolate
Fruition Chocolate Works (United States) – Hudson Valley Bourbon Dark Milk
Mānoa Chocolate Hawaii (United States) – Ghost Pepper
Cacaosuyo (Peru) – Lucuma
K+M Extravirgin Chocolate (United States) – K+M Extravirgin Milk Chocolate Nicaragua
K+M Extravirgin Chocolate (United States) – K+M Extravirgin Milk Chocolate Winter Spice
Utopick Cacao (Spain) – Gin Tonic
Friis-Holm Chokolade (Denmark) – O’Payo Milk Sansho Pepper
Ezaki Glico (Japan) – Yuzu
Ezaki Glico (Japan) – Japanese strawberry «Amaou»
Chitra’m Craft Chocolates (India) – Chitra’m Craft Chocolates – Milk Chocolate (Mango Lassi)
Wellington Chocolate Factory (New Zealand) – Raspberry Milk Chocolate Bar
Choc Amor (United Kingdom) – Chilli Cappuccino

Barras de chocolate con leche con inclusiones o piezas

Gardini (Italy) – Cacao e Sale: latte sale e liquerizia
Gardini (Italy) – Cacao e Sale: latte con sale e olio EVO
Omnom Chocolate (Iceland) – Caramel + Milk
TCHO (United States) – Toffee + Sea Salt
TCHO (United States) – Maker’s Series: Sesame Crisp
Fruition Chocolate Works (United States) – Corazon de Dahlia Quinoa Crunch
Cacaosuyo (Peru) – Quinoa Crunch
Forte Chocolates (United States) – Marcona Almonds in Milk Chocolate
taucherli (Switzerland) – Raps
Svenska Kakaobolaget (Sweden) – Lakrits
Evers & Tochter Manufaktur (Germany) – Milk Chocolate with Salt and Truffle
Solkiki Chocolatemaker (United Kingdom) – 60% Marañon Coconut Dark Milk with Union’s House Blend Coffee and Pink Mountain Salt
Friis-Holm Chokolade (Denmark) – O’Payo Milk Chunky Salty Liquorice
Ezaki Glico (Japan) – Ume-boshi
Theo and Philo Chocolate (Philippines) – Milk Chocolate Adobo
Bennetts of Mangawhai (New Zealand) – Plum Crumble

Barras de chocolate con leche con un relleno

Clement (Germany) – Clement Jamaika Rum Schokolade
Millesime Chocolat (Belgium) – Madagascar 2017 Lacté Praliné
Martin Mayer Schokoladen (Austria) – Weichsel Koriander – Tafel 70g

Barras de chocolate blanco con infusiones o polvos

T’a Milano (Italy) – Tavoletta cioccolato bianco al Caramello e Sale delle Hawaii
Omnom Chocolate (Iceland) – Lakkrís + Sea Salt
Omnom Chocolate (Iceland) – Coffee + Milk
Kaitxo (Spain) – Pistatxo Karamelizado
Soma Chocolatemaker (Canada) – Raspberry Bar
Mamuschka (Argentina) – Patagonian Berries & Flowers
Only Child Chocolate Co (United States) – Hedgehog in the Fog
Harrer Chocolat (Hungary) – Mango Maracuja
Monsieur Truffe (Australia) – Australian Plum
Ishiya (Japan) – Matcha Grinded in Oil
Ishiya (Japan) – Iwai Kuro Kinako
Ishiya (Japan) – Kokuto Kinako
Ishiya (Japan) – Azuki & Ten-cha

Barras de chocolate blanco con inclusiones o piezas

Bruno Chocolate (Israel) – Tiras bar
Bodrato Cioccolato (Italy) – White chocolate bar with cranberry and cinnamon
Omnom Chocolate (Iceland) – Black n’ Burnt Barley
Soma Chocolatemaker (Canada) – Mango Chili Bar
Soma Chocolatemaker (Canada) – Blackcurrant bar
taucherli (Switzerland) – Noel
Fjåk Chocolate (Norway) – White & Lingonberry
Fjåk Chocolate (Norway) – Caramelised White & Norwegian Gingerbread
Cacaotier Gokan (Japan) – Cacaotier Bar (Hojicha Anise)
Ishiya (Japan) – Yuzu & Salt
Ishiya (Japan) – Touji
Musée du Chocolat Théobroma (Japan) – Kakinotane challenge
ChocolaTas Vancouver Chocolates Ltd. (Canada) – Whimsical White Tablet

Barras de chocolate blanco con un relleno

Amazing Cacao (Russia) – White Chocolate Cappuccino


Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Buffalo Cream
Mercedes Chocolaterie (Finland) – Centenario Concha
Ara Chocolat (France) – Ganache nature grand cru Chuncho
Malagos Chocolate (Philippines) – 72% Dark Chocolate Ganache
Sweet Lollapalooza Fine Chocolates (Canada) – Pure Nacional

Ganaches o trufas de chocolate negro

Torta Pistocchi Firenze (Italy) – Torta Martinica Dream
Piccola Pasticceria (Italy) – Bonet
Slitti (Italy) – Pralina Irish Coffee
Slitti (Italy) – Pralina Lampone
Beth’s Chocolate (United States) – Pomegranate
Delaveaux Chocolatier (France) – Ganache Mojito
Delaveaux Chocolatier (France) – Ganache fruit de la passion
Colomb Béréni Création C.B.C. (France) – chocolat rhum/raisin
Ara Chocolat (France) – Ganache olives noires Tanches de Nyons
Le Petit Chocolatier (France) – Ganache thym et zestes de citron
Au Bon Chocolat (France) – Ardentes
Forte Chocolates (United States) – Cherry Almond
Chocolatier Reen (Belgium) – Rhubarb
Laurent Gerbaud Chocolatier (Belgium) – Ganache aux Olives Taggiasche
Laurent Gerbaud Chocolatier (Belgium) – Ganache Yuzu
Musée du Chocolat Théobroma (Japan) – Truffle Yuzu
Fifth Dimension Chocolates (United Kingdom) – Whisky (Water Ganache)
拾米屋/木土豆寸 (Taiwan) – (premium)百年梅酒威士忌
Malagos Chocolate (Philippines) – Rhum
Chuang Chocolate (Taiwan) – Shanghai Nights
Chuang Chocolate (Taiwan) – WuSong Fights the Tiger
Sweet Lollapalooza Fine Chocolates (Canada) – Raspberry Noir
Sweet Lollapalooza Fine Chocolates (Canada) – Herbsaint
L’Amethyste Patisserie (United Kingdom) – Black Forest
Harrer Chocolat (Hungary) – Kaffir lime levél-madagaszkári vadbors (leaves of kaffir lime-wildpepper from Madagascar)
Harrer Chocolat (Hungary) – kakukkfű-citromnád (thymian-lemongrass)
BETA5 (Canada) – Mandarin
Soma Chocolatemaker (Canada) – Surette Truffle

Ganaches o trufas de chocolate con leche

Mercedes Chocolaterie (Finland) – Cinnamon Calvados charm
Que Bo! Chocolatería Mexicana Evolutiva (Mexico) – Bombón de Maracuya con Pimienta Rosa
Andreas Muschler (Germany) – ´Mogador ´
Kreuther Handcrafted Chocolate (United States) – Forbidden Rice
Forte Chocolates (United States) – Pumpkin Spice Truffle
chocoMe (Hungary) – chocoMe Petit 21 – Bite-sized milk chocolate squares with Piemonte hazelnut praline and Ethiopean Harrar coffee filling
Harrer Chocolat (Hungary) – fügefalevél (leaves of fig)

Ganaches o trufas de chocolate blanco

Torta Pistocchi Firenze (Italy) – Torta di cioccolato bianco e Albicocche al Cognac
Torta Pistocchi Firenze (Italy) – Elisa’s Cake
Bruno Chocolate (Israel) – Strawberry cheesecake
Piccola Pasticceria (Italy) – Biancomangiare
Chocolatte (Sweden) – Basil & raspberry
Forte Chocolates (United States) – Lemon Pepper in White Chocolate Truffle
Cacao & Cardamom Chocolatier (United States) – Passionfruit
Fifth Dimension Chocolates (United Kingdom) – Cambodian Curry

Ganaches o trufas utilizando cobertura o relleno negro / con leche

Paola Bertani (Italy) – Aleatica
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Pistacchio Bronte
Handgjort Stockholm (Sweden) – Lime mint and Bergamot
Mostly Chocolate (United States) – S’mores
Colomb Béréni Création C.B.C. (France) – chocolat au miel et pollen
Joel Vilcoq Chocolatier (France) – Ganache bissap
Chuang Chocolate (Taiwan) – Snow Flower
Chuang Chocolate (Taiwan) – Green Lemon&Tender Ginger
Sweet Lollapalooza Fine Chocolates (Canada) – Passion Kalamansi
Sweet Lollapalooza Fine Chocolates (Canada) – Teaism
CsoKiss Manufaktura (Hungary) – Gyulai Vadbodza bonbon / Gyulai’s Wild Elderberry bonbon
Winchester Cocoa Company (United Kingdom) – Yuzu and chilli
Seed Confections (Canada) – Cranberry Sage
BETA5 (Canada) – Negroni
BETA5 (Canada) – Tequila Sunrise
BETA5 (Canada) – Gingerbread
BETA5 (Canada) – Matcha – Yuzu


Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

Guido Castagna (Italy) – Cremino Menta liquirizia
Guido Castagna (Italy) – Cremino Cannella Calendula
Guido Castagna (Italy) – Cremino Cardamomo Malva
Guido Castagna (Italy) – Cremino Pistacchio
Joel Vilcoq Chocolatier (France) – Praliné pistache
Kreuther Handcrafted Chocolate (United States) – Pumpkin Sesame and Mole
Chapon (France) – Canela
Laurent Gerbaud Chocolatier (Belgium) – Praliné Sésame
Fifth Dimension Chocolates (United Kingdom) – Hazelnut
Chuang Chocolate (Taiwan) – Ginger & Hazelnut Praline

Gianduiotto de chocolate negro

Guido Castagna (Italy) – Giuinott
Bardini (Italy) – Cremino Bardini
Bardini (Italy) – Gianduiotto Bardini

Cremino de chocolate negro con sabor

Gardini (Italy) – Cremino Bigusto con Liquerizia
Gardini (Italy) – Cremino Bigusto con Amarene
Gardini (Italy) – Cremino Bigusto con Uvetta di Corinto
Gardini (Italy) – Cremino Bigusto con Noci

Mazapán recubierto de chocolate negro

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Violetta
Sensaciones de Chocolate (Spain) – Azahar
Sawade Berlin (Germany) – Walnuss auf Weinbrandmarzipan

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

Giraudi (Italy) – Pralina Pistacchio
Patrick Gelencser Chocolatier (France) – Valencia praliné chocolat au lait
zChocolat (France) – Barre Z lait
zChocolat (France) – Z lait
Chocolat du Jour (Brazil) – Peanut Praliné Bonbon
Cacao & Cardamom Chocolatier (United States) – Five Spice Praline
Musée du Chocolat Théobroma (Japan) – Black sesame

Gianduiotto de chocolate con leche

Piccola Pasticceria (Italy) – Piccolo Gianduja
Giraudi (Italy) – Gianduiotto Classico
Davide appendino Bean[TO]Ciok (Italy) – Gianduiotto

Cremino chocolate con leche sin aromatizar

Varvaro (Italy) – Cremino a Tre Strati
Piccola Pasticceria (Italy) – Cremino Tre Colori

Nueces enteras revestidas con chocolate con leche (grajeas)

Slitti (Italy) – Mandorle d’Avola
Chocolat du Jour (Brazil) – Chocopop
Luphia (United States) – Caramelized Almonds + Milk Chocolate
Ezaki Glico (Japan) – Fried Almond

Mazapán recubierto de chocolate con leche

Piccola Pasticceria (Italy) – Zuppa Inglese

Bombones de nuez con base de chocolate blanco

Bardini (Italy) – Tartufo Bardini
zChocolat (France) – Z blanc

Nueces enteras revestidas con chocolate blanco (grajeas)

Torta Pistocchi Firenze (Italy) – Drageès di Pistacchio Siciliano, cioccolato bianco, polvere di arancia e sale marino
Luphia (United States) – Matcha Chocolate Almonds
Cona’s (Taiwan) – 有機紅玉茶夏果


Caramelos

Caramelos revestidos de chocolate negro

Malmstens Mat & Choklad (Sweden) – ginger
Chocolatte (Sweden) – Liquorice and sea salt
Fruition Chocolate Works (United States) – Brown Butter Bourbon Caramels
Forte Chocolates (United States) – Rosemary Orange Caramel
Cacao & Cardamom Chocolatier (United States) – Oregano Caramel
Bennetts of Mangawhai (New Zealand) – Sesame Caramel in Dark Chocolate
Fifth Dimension Chocolates (United Kingdom) – Arctic Thyme Caramel
Malagos Chocolate (Philippines) – Salted Caramel
Chuang Chocolate (Taiwan) – Pink Peppercorn Caramel

Caramelos revestidos de chocolate con leche

Forte Chocolates (United States) – Milk Sea Salt Caramel
Cacao & Cardamom Chocolatier (United States) – Mango Caramel


Otros – fruta / azúcar / mantequilla / crema

Pastas de fruta recubiertas de chocolate negro, gelatina/gelée

LoGA SoLAR, Ming Zhun Business Company and National Kaohsiung University of Hospitality and Tourism Benit (Taiwan) – Rose Litchi Chocolate

Fruta entera recubierta de chocolate negro

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Boero
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Banana
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Cacao Nibs

Fruta entera recubierta de chocolate con leche

Torta Pistocchi Firenze (Italy) – Uvetta cioccolato al latte e mandorla
Slitti (Italy) – Black Cherry
Slitti (Italy) – Alkekengi
Que Bo! Chocolatería Mexicana Evolutiva (Mexico) – Mangos Enchilados con Chocolate de Leche al 50% Cacao


Cremas para untar

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

Guido Castagna (Italy) – +55
La Botteghina del Cioccolato (Italy) – La nocciolosa
Kahkow (Dominican Republic) – Chocodamia
Hogarth Craft Chocolate (New Zealand) – Dark Hazelnut Spread

Cremas para untar de chocolate con leche

Piccola Pasticceria (Italy) – Buongiorno allo Zabaione
Giraudi (Italy) – Giacometta Pistacchio
Lyra (Slovakia) – Spread praline