World Final Winners – 2018

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Prizes

(Prizes are shown in alphabetical order for each medal)

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‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Soma Chocolatemaker  (Canada) – Guasare

Plain/origin milk bar categories

Gold: Omnom Chocolate  (Iceland) – Milk of Nicaragua

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Barras sin sabor

Barras de chocolate de origen negro, sin sabor

Gold: Soma Chocolatemaker  (Canada) – Guasare

Silver: Amano Chocolate Company  (United States) – Amano Macoris

Silver: Amano Chocolate Company  (United States) – Amano Ocumare

Silver: Bakáu  (Peru) – Cuzco Select 72%

Silver: Chocolaterie Morin  (France) – Honduras 70%

Silver: Franceschi Chocolate  (Venezuela) – Franceschi Chocolate Canoabo 70%

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

Silver: Friis-Holm Chokolade  (Denmark) – Nicaliso

Silver: Fruition Chocolate Works  (United States) – Wild Bolivia 74% Dark

Silver: Maraná  (Peru) – Cusco 70% – Dark Chocolate

Silver: Maraná  (Peru) – Piura 70% – Dark Chocolate

Silver: Nina Fine Chocolates  (Peru) – Nina 70%

Silver: Pacari Chocolate  (Ecuador) – Manabí 65%

Silver: Pacari Chocolate  (Ecuador) – Raw 70%

Bronze: Cacao 70  (Canada) – Lights Out 70%

Bronze: Cacao Hunters  (Colombia) – Tumaco 70%

Bronze: Cacaosuyo  (Peru) – Chuncho-Cuzco

Bronze: Franceschi Chocolate  (Venezuela) – Franceschi Chocolate Choroni 70%

Bronze: Franceschi Chocolate  (Venezuela) – Franceschi Chocolate Ocumare 70%

Bronze: French Broad Chocolates  (United States) – 73% Guatemala Dark Chocolate

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

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

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

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

Bronze: Harper Macaw  (United States) – 70% Brazilian Rainforest Blend

Bronze: Hummingbird Chocolate Maker  (Canada) – Copan

Bronze: London Chocolate  (United Kingdom) – London Chocolate: Madagascar (Mava Ottange)

Bronze: Pacari Chocolate  (Ecuador) – La Cumbia 70%

Bronze: Soma Chocolatemaker  (Canada) – Esmeraldas

Bronze: Soma Chocolatemaker  (Canada) – Hacienda Victoria

Micro-batch – Barras lisas/originales negros

Gold: TA.CHO taller de chocolate  (Mexico) – «Consuelo 73%» Finca «La Joya»

Silver: Ara Chocolat  (France) – Tolita 72%

Silver: Cacao Hunters  (Colombia) – Arhuacos 72%

Silver: Dandelion Chocolate  (United States) – Maya Mountain, Belize- 2016

Silver: Dandelion Chocolate  (United States) – Tumaco, Colombia – 2017

Silver: MILTOS  (Japan) – Madagascar, Sambirano

Silver: Musée du Chocolat Théobroma  (Japan) – Venezuela Chuao 70%

Silver: Musée du Chocolat Théobroma  (Japan) – Vietnam Ben Tre 70%

Silver: Omnom Chocolate  (Iceland) – Madagascar 66%

Silver: Qantu  (Canada) – Chaska 70%

Silver: Qantu  (Canada) – Chuncho 70%

Silver: Qantu  (Canada) – Gran Blanco 70%

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

Silver: Svenska Kakaobolaget  (Sweden) – Tanzania 74%

Silver: Svenska Kakaobolaget  (Sweden) – Ucayali 72%

Silver: The Smooth Chocolator  (Australia) – Piura Blanco Peru 67%

Silver: The Smooth Chocolator  (Australia) – Ramnath Trinidad 67%

Silver: The Smooth Chocolator  (Australia) – Tanzania Kokoa Kamili 70%

Silver: Wellington Chocolate Factory  (New Zealand) – Peru Chocolate Bar

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

Bronze: Ara Chocolat  (France) – Antioquia 70%

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

Bronze: Cacao 70  (Canada) – SE – Asochivite 70%

Bronze: Dandelion Chocolate  (United States) – Kokoa Kamili, Tanzania- 2014

Bronze: Dandelion Chocolate  (United States) – Maya Mountain, Belize – 2015

Bronze: Dandelion Chocolate Japan  (Japan) – 70% Maya Mountain, Belize

Bronze: Goodnow Farms Chocolate  (United States) – Ucayali, 70%

Bronze: green bean to bar Chocolate  (Japan) – Tanzania 70%

Bronze: Guido Castagna  (Italy) – Nicaragua 24 mesi

Bronze: Hogarth Craft Chocolate  (New Zealand) – Porcelana

Bronze: Legast  (Belgium) – Maleku

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

Bronze: Qantu  (Canada) – Bagua 70%

Bronze: Stone Grindz Chocolate  (United States) – Ucayali River, Peru 70%

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

Gold: 曾志元 Zengzhiyuan台灣Taiwan  (Taiwan) – 曾志元85%巧克力

Silver: Bonny Chocolate (邦尼巧克力工坊）  (Taiwan) – 85% Dark Chocolate Bars

Silver: Chocotenango  (United States) – Wild Bolivia

Silver: Coup De Chocolat  (Belgium) – Jerome

Silver: Fresco  (United States) – Polochic 100%, Light Roast

Silver: Malagos Chocolate  (Philippines) – Malagos 85% Dark Chocolate

Silver: Pacari Chocolate  (Ecuador) – Raw 100%

Silver: Pacari Chocolate  (Ecuador) – Raw 85% with Coconut Sugar

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

Bronze: Amazon food company  (Vietnam) – Bapula Chocolate Baria Organic 92%

Bronze: Cacaosuyo  (Peru) – Chawpi Tuta

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

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

Barras de origen chocolate negro, textura áspera, sin sabor

Gold: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan #9, 70%, Double Ferment, Rough Ground

Silver: Cacaosuyo  (Peru) – Piura Batan

Silver: Minimal Bean to Bar Chocolate  (Japan) – Colombia Tumaco 75%

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

Bronze: Gardini  (Italy) – «Rustico»

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

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

Silver: Goodnow Farms Chocolate  (United States) – Asochivite with Maple Sugar, 70%

Silver: Palette de Bine  (Canada) – Palette de Bine «Bine à l’érable» Wild Bolivia 70%

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

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

Bronze: Hummingbird Chocolate Maker  (Canada) – Maple

Barras de chocolate de origen con leche, sin sabor

Silver: Ezaki Glico  (Japan) – Madagascar and Ghana 44% cacao

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

Bronze: Cacao 70  (Canada) – Smooth Operator 45%

Bronze: Cacaosuyo  (Peru) – Lecherita

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

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

Gold: Omnom Chocolate  (Iceland) – Milk of Nicaragua

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

Silver: Cacaosuyo  (Peru) – Intense Milk

Silver: Cacaosuyo  (Peru) – Piura Milk

Silver: Cacaotier Gokan  (Japan) – Cacaotier Bar (Piura Lacte)

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

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

Silver: Hogarth Craft Chocolate  (New Zealand) – Alto Beni Dark Milk

Silver: PARADAi Chocolate  (Thailand) – Thailand Nakhon Si Thammarat – Dark Milk 58%

Bronze: Bakáu  (Peru) – Peru Select 60% (**)

Bronze: Castronovo Chocolate  (United States) – Signature Collection: Tumaco, Colombia Dark Milk 60%

Bronze: Harper Macaw  (United States) – 57% Brazilian Rainforest Blend

Bronze: Limited Chocolate  (United States) – Fiji Amelonado 2017 – 55% Milk Chocolate

Bronze: MILTOS  (Japan) – Brazil milk

Bronze: Musée du Chocolat Théobroma  (Japan) – Venezuela Chuao Dark Milk 60%

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

Bronze: Sweets Escalier  (Japan) – Peru piura milk 60%

Micro-batch – Barras lisas/originales con leche

Gold: Omnom Chocolate  (Iceland) – Milk of Madagascar

Barras de chocolate blanco

Gold: Chocolatier Palet d’Or  (Japan) – L’essence de cacao White

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

Bronze: Cacaoterra/Xiquipil  (El Salvador) – Cacaoterra/Shaw’s White chocolate (Honduras)

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

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Barras con sabor

Barras de chocolate negro con infusiones o polvos

Gold: Fu Wan Chocolate  (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Tie Guan Yin Tea 62% (**)

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

Silver: Fruition Chocolate Works  (United States) – Irving Farm Coffee Chocolate 68% (**)

Silver: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan 62%, Black Pepper (**)

Silver: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan 62%, White Pepper & Fleur de Sel (**)

Silver: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan Magao (Wild Pepper) 62% (**)

Silver: Fu Wan Chocolate  (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Charcoal Oolong Tea 62% (**)

Silver: Fu Wan Chocolate  (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Red Jade Tea 62% (**)

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

Silver: Leventetlesoleil  (Taiwan) – C’est la vie

Silver: Leventetlesoleil  (Taiwan) – C’est la vie

Silver: Pacari Chocolate  (Ecuador) – Andean Mint

Silver: Pacari Chocolate  (Ecuador) – Andean Rose

Silver: Pacari Chocolate  (Ecuador) – Cardamom

Silver: Pacari Chocolate  (Ecuador) – Lemon Verbena

Silver: Pacari Chocolate  (Ecuador) – Lemongrass

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

Bronze: Cacaosuyo  (Peru) – Cedroncillo

Bronze: Choc Amor  (United Kingdom) – Kalamata Olive Oil

Bronze: Forte Chocolates  (United States) – Orange Jazz

Bronze: French Broad Chocolates  (United States) – Scorpion Dark Chocolate (**)

Bronze: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Taiwan Ancient Coffee 62% (**)

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

Bronze: Leventetlesoleil  (Taiwan) – elixir

Bronze: Leventetlesoleil  (Taiwan) – elixir

Bronze: Pacari Chocolate  (Ecuador) – Allspice / Sweet Pepper

Bronze: Pacari Chocolate  (Ecuador) – Jasmine

Bronze: T’a Milano  (Italy) – Tavoletta al limone

Barras de chocolate negro con inclusiones o piezas

Gold: Mission Chocolate  (Brazil) – Brazil Biomes: Cupuaçu 72% (**)

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

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

Silver: Cacaosuyo  (Peru) – Piura Nibs

Silver: green bean to bar Chocolate  (Japan) – Chuao 70% – Nibs

Silver: Hogarth Craft Chocolate  (New Zealand) – Manuka Honey & Cocoa Nib (**)

Silver: Hummingbird Chocolate Maker  (Canada) – Toffee & Nib (**)

Silver: Mission Chocolate  (Brazil) – Three Theos: Theobroma Cacao+Bicolor+Cupuaçu (**)

Silver: Pacari Chocolate  (Ecuador) – Coffee

Bronze: Ambrosia Pastry Co  (Canada) – Seabuckthorn and Candied Ginger (**)

Bronze: Cacaotier Gokan  (Japan) – Cacaotier Bar (Mikkabi Mikan)

Bronze: Choconanbu  (Japan) – Nanbu Tablet with Sesame Cracker

Bronze: Fu Wan Chocolate  (Taiwan) – Fu Wan Chocolate, Papua New Guinea 70%, Taiwan Mango (**)

Bronze: Hummingbird Chocolate Maker  (Canada) – Honey Lavender

Bronze: Maitre Chocolatier Wenschitz  (Austria) – Handmade Arriba 72% Blumig

Bronze: Marou Chocolate  (Vietnam) – Maison Marou – Caramelized Popped Rice (**)

Bronze: Meiji  (Japan) – Dominica with Yuzu Chenpi (**)

Bronze: Nugali  (Brazil) – Pimenta Rosa 63% cocoa (**)

Bronze: Theo and Philo Chocolate  (Philippines) – 65% Dark Chocolate with Black Sesame, Cashew and Pili Nuts (**)

Barras de chocolate negro con un relleno

Gold: Piccola Pasticceria  (Italy) – Chinotto di Savona

Silver: Clement  (Germany) – Clement Single Malt Whisky Schokolade

Silver: Martin Mayer Schokoladen  (Austria) – Hauszwetschke – Tafel 70g (**)

Bronze: Gardini  (Italy) – «Insolito» , Gianduia Salata

Barras de chocolate negro textura áspera con sabor

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

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

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

Barras de chocolate con leche con infusiones o polvos

Gold: Ezaki Glico  (Japan) – Japanese strawberry «Amaou» (**)

Silver: Cacaosuyo  (Peru) – Lucuma (**)

Silver: Choc Amor  (United Kingdom) – Chilli Cappuccino

Silver: Ezaki Glico  (Japan) – Yuzu (**)

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

Silver: Fruition Chocolate Works  (United States) – Hudson Valley Bourbon Dark Milk

Silver: K+M Extravirgin Chocolate  (United States) – K+M Extravirgin Milk Chocolate Nicaragua (**)

Silver: K+M Extravirgin Chocolate  (United States) – K+M Extravirgin Milk Chocolate Winter Spice

Silver: Mānoa Chocolate Hawaii  (United States) – Ghost Pepper

Silver: TCHO  (United States) – Mokaccino (**)

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

Silver: Wellington Chocolate Factory  (New Zealand) – Raspberry Milk Chocolate Bar (**)

Bronze: Chitra’m Craft Chocolates  (India) – Chitra’m Craft Chocolates – Milk Chocolate (Mango Lassi) (**)

Bronze: Lyra  (Slovakia) – Coffee – Milk Chocolate

Barras de chocolate con leche con inclusiones o piezas

Gold: Gardini  (Italy) – Cacao e Sale: latte sale e liquerizia

Silver: Evers & Tochter Manufaktur  (Germany) – Milk Chocolate with Salt and Truffle

Silver: Forte Chocolates  (United States) – Marcona Almonds in Milk Chocolate

Silver: Fruition Chocolate Works  (United States) – Corazon de Dahlia Quinoa Crunch (**)

Silver: Gardini  (Italy) – Cacao e Sale: latte con sale e olio EVO

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

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

Silver: TCHO  (United States) – Toffee + Sea Salt (**)

Silver: Theo and Philo Chocolate  (Philippines) – Milk Chocolate Adobo (**)

Bronze: Cacaosuyo  (Peru) – Quinoa Crunch (**)

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

Bronze: TCHO  (United States) – Maker’s Series: Sesame Crisp (**)

Barras de chocolate con leche con un relleno

Gold: Clement  (Germany) – Clement Jamaika Rum Schokolade

Silver: Martin Mayer Schokoladen  (Austria) – Weichsel Koriander – Tafel 70g (**)

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

Barras de chocolate blanco con infusiones o polvos

Gold: Kaitxo  (Spain) – Pistatxo Karamelizado

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

Silver: Ishiya  (Japan) – Azuki & Ten-cha

Silver: Ishiya  (Japan) – Iwai Kuro Kinako

Silver: Ishiya  (Japan) – Kokuto Kinako

Silver: Mamuschka  (Argentina) – Patagonian Berries & Flowers

Silver: Monsieur Truffe  (Australia) – Australian Plum (**)

Silver: Only Child Chocolate Co  (United States) – Hedgehog in the Fog

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

Bronze: Ishiya  (Japan) – Matcha Grinded in Oil

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

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

Bronze: T’a Milano  (Italy) – Tavoletta cioccolato bianco al Caramello e Sale delle Hawaii

Barras de chocolate blanco con inclusiones o piezas

Gold: Soma Chocolatemaker  (Canada) – Mango Chili Bar (**)

Silver: Bodrato Cioccolato  (Italy) – White chocolate bar with cranberry and cinnamon

Silver: ChocolaTas Vancouver Chocolates Ltd.  (Canada) – Whimsical White Tablet

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

Silver: Ishiya  (Japan) – Touji

Silver: Musée du Chocolat Théobroma  (Japan) – Kakinotane challenge

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

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

Bronze: Soma Chocolatemaker  (Canada) – Blackcurrant bar (**)

Bronze: Taucherli  (Switzerland) – Noel

Barras de chocolate blanco con un relleno

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

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Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Buffalo Cream

Silver: Mercedes Chocolaterie  (Finland) – Centenario Concha

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

Bronze: Malagos Chocolate  (Philippines) – 72% Dark Chocolate Ganache (**)

Ganaches o trufas de chocolate negro

Gold: Delaveaux Chocolatier  (France) – Ganache Mojito (**)

Silver: Ara Chocolat  (France) – Ganache olives noires Tanches de Nyons (**)

Silver: Au Bon Chocolat  (France) – Ardentes (**)

Silver: Chuang Chocolate  (Taiwan) – Shanghai Nights

Silver: Chuang Chocolate  (Taiwan) – WuSong Fights the Tiger

Silver: Colomb Béréni Création C.B.C.  (France) – chocolat rhum/raisin

Silver: Delaveaux Chocolatier  (France) – Ganache fruit de la passion (**)

Silver: Laurent Gerbaud Chocolatier  (Belgium) – Ganache aux Olives Taggiasche

Silver: Laurent Gerbaud Chocolatier  (Belgium) – Ganache Yuzu

Silver: Le Petit Chocolatier  (France) – Ganache thym et zestes de citron

Silver: Malagos Chocolate  (Philippines) – Rhum (**)

Silver: Piccola Pasticceria  (Italy) – Bonet

Silver: Slitti  (Italy) – Pralina Irish Coffee (**)

Silver: Sweet Lollapalooza Fine Chocolates  (Canada) – Herbsaint

Silver: Torta Pistocchi Firenze  (Italy) – Torta Martinica Dream

Silver: 拾米屋米花/蘇怡帆  (Taiwan) – （premium)百年梅酒威士忌

Bronze: BETA5  (Canada) – Mandarin

Bronze: Chocolatier Reen  (Belgium) – Rhubarb

Bronze: Forte Chocolates  (United States) – Cherry Almond

Bronze: Musée du Chocolat Théobroma  (Japan) – Truffle Yuzu

Bronze: Slitti  (Italy) – Pralina Lampone (**)

Bronze: Sweet Lollapalooza Fine Chocolates  (Canada) – Raspberry Noir

Ganaches o trufas de chocolate con leche

Gold: Forte Chocolates  (United States) – Pumpkin Spice Truffle

Silver: Andreas Muschler  (Germany) – ´Mogador ´

Silver: chocoMe  (Hungary) – chocoMe Petit 21 – Bite-sized milk chocolate squares with Piemonte hazelnut praline and Ethiopean Harrar coffee filling

Silver: Kreuther Handcrafted Chocolate  (United States) – Forbidden Rice

Silver: Mercedes Chocolaterie  (Finland) – Cinnamon Calvados charm

Bronze: Que Bo! Chocolatería Mexicana Evolutiva  (Mexico) – Bombón de Maracuya con Pimienta Rosa (**)

Ganaches o trufas de chocolate blanco

Gold: Torta Pistocchi Firenze  (Italy) – Torta di cioccolato bianco e Albicocche al Cognac

Silver: Cacao & Cardamom Chocolatier  (United States) – Passionfruit

Silver: Fifth Dimension Chocolates  (United Kingdom) – Cambodian Curry

Silver: Forte Chocolates  (United States) – Lemon Pepper in White Chocolate Truffle

Silver: Piccola Pasticceria  (Italy) – Biancomangiare

Silver: Torta Pistocchi Firenze  (Italy) – Elisa’s Cake

Bronze: Bruno Chocolate  (Israel) – Strawberry cheesecake

Bronze: Chocolatte  (Sweden) – Basil & raspberry

Ganaches o trufas utilizando cobertura o relleno negro / con leche

Gold: Paola Francesca Bertani  (Italy) – Aleatica

Silver: BETA5  (Canada) – Gingerbread

Silver: BETA5  (Canada) – Negroni

Silver: Chuang Chocolate  (Taiwan) – Green Lemon&Tender Ginger

Silver: Joel Vilcoq Chocolatier  (France) – Ganache bissap

Silver: Mostly Chocolate  (United States) – S’mores

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Pistacchio Bronte

Silver: Winchester Cocoa Company  (United Kingdom) – Yuzu and chilli

Bronze: BETA5  (Canada) – Matcha – Yuzu

Bronze: BETA5  (Canada) – Tequila Sunrise

Bronze: Chuang Chocolate  (Taiwan) – Snow Flower

Bronze: CsoKiss Manufaktura  (Hungary) – Gyulai Vadbodza bonbon / Gyulai’s Wild Elderberry bonbon

Bronze: Seed Confections  (Canada) – Cranberry Sage

Bronze: Sweet Lollapalooza Fine Chocolates  (Canada) – Passion Kalamansi

Bronze: Sweet Lollapalooza Fine Chocolates  (Canada) – Teaism

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Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

Gold: Guido Castagna  (Italy) – Cremino Pistacchio (**)

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

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

Silver: Guido Castagna  (Italy) – Cremino Menta liquirizia (**)

Silver: Joel Vilcoq Chocolatier  (France) – Praliné pistache

Silver: Kreuther Handcrafted Chocolate  (United States) – Pumpkin Sesame and Mole

Silver: Laurent Gerbaud Chocolatier  (Belgium) – Praliné Sésame

Bronze: Chapon  (France) – Canela (**)

Bronze: Fifth Dimension Chocolates  (United Kingdom) – Hazelnut

Gianduiotto de chocolate negro

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

Silver: Bardini  (Italy) – Cremino Bardini

Bronze: Bardini  (Italy) – Gianduiotto Bardini

Cremino de chocolate negro con sabor

Gold: Gardini  (Italy) – Cremino Bigusto con Liquerizia

Silver: Gardini  (Italy) – Cremino Bigusto con Amarene

Silver: Gardini  (Italy) – Cremino Bigusto con Noci

Bronze: Gardini  (Italy) – Cremino Bigusto con Uvetta di Corinto

Mazapán recubierto de chocolate negro

Silver: Sensaciones de Chocolate  (Spain) – Azahar

Bronze: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Violetta

Bronze: Sawade Berlin  (Germany) – Walnuss auf Weinbrandmarzipan

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

Gold: Giraudi  (Italy) – Pralina Pistacchio

Silver: Cacao & Cardamom Chocolatier  (United States) – Five Spice Praline

Silver: Patrick Gelencser Chocolatier  (France) – Valencia praliné chocolat au lait

Silver: zChocolat  (France) – Barre Z lait

Bronze: zChocolat  (France) – Z lait

Gianduiotto de chocolate con leche

Gold: Piccola Pasticceria  (Italy) – Piccolo Gianduja

Silver: Giraudi  (Italy) – Gianduiotto Classico

Bronze: Davide appendino Bean[TO]Ciok  (Italy) – Gianduiotto (**)

Cremino chocolate con leche sin aromatizar

Gold: Piccola Pasticceria  (Italy) – Cremino Tre Colori

Silver: Varvaro  (Italy) – Cremino a Tre Strati (**)

Mazapán recubierto de chocolate con leche

Silver: Piccola Pasticceria  (Italy) – Zuppa Inglese

Nueces enteras revestidas con chocolate con leche (grajeas)

Gold: Slitti  (Italy) – Mandorle d’Avola (**)

Silver: Luphia  (United States) – Caramelized Almonds + Milk Chocolate

Bombones de nuez con base de chocolate blanco

Bronze: Bardini  (Italy) – Tartufo Bardini

Nueces enteras revestidas con chocolate blanco (grajeas)

Gold: Torta Pistocchi Firenze  (Italy) – Drageès di Pistacchio Siciliano, cioccolato bianco, polvere di arancia e sale marino

Silver: Luphia  (United States) – Matcha Chocolate Almonds

Bronze: Cona’s  (Taiwan) – 有機紅玉茶夏果 (**)

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Caramelos

Caramelos revestidos de chocolate negro

Gold: Forte Chocolates  (United States) – Rosemary Orange Caramel

Silver: Chocolatte  (Sweden) – Liquorice and sea salt

Silver: Chuang Chocolate  (Taiwan) – Pink Peppercorn Caramel

Silver: Fifth Dimension Chocolates  (United Kingdom) – Arctic Thyme Caramel

Silver: Fruition Chocolate Works  (United States) – Brown Butter Bourbon Caramels (**)

Silver: Malmstens Mat & Choklad  (Sweden) – ginger (**)

Bronze: Bennetts of Mangawhai  (New Zealand) – Sesame Caramel in Dark Chocolate

Bronze: Malagos Chocolate  (Philippines) – Salted Caramel (**)

Caramelos revestidos de chocolate con leche

Gold: Forte Chocolates  (United States) – Milk Sea Salt Caramel

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Otros – fruta / azúcar / mantequilla / crema

Pastas de fruta recubiertas de chocolate negro, gelatina/gelée

Bronze: 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

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

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

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

Fruta entera recubierta de chocolate con leche

Gold: Slitti  (Italy) – Black Cherry (**)

Silver: Que Bo! Chocolatería Mexicana Evolutiva  (Mexico) – Mangos Enchilados con Chocolate de Leche al 50% Cacao (**)

Silver: Slitti  (Italy) – Alkekengi (**)

Silver: Torta Pistocchi Firenze  (Italy) – Uvetta cioccolato al latte e mandorla

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Cremas para untar

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

Gold: Guido Castagna  (Italy) – +55 (**)

Silver: Hogarth Craft Chocolate  (New Zealand) – Dark Hazelnut Spread

Silver: La Botteghina del Cioccolato  (Italy) – La nocciolosa

Bronze: Kahkow  (United States) – Chocodamia (**)

Cremas para untar de chocolate con leche

Gold: Piccola Pasticceria  (Italy) – Buongiorno allo Zabaione

Silver: Giraudi  (Italy) – Giacometta Pistacchio

Bronze: Lyra  (Slovakia) – Spread praline

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Special awards

Given for entries that qualify for the special category criteria

Barras de chocolate de origen negro, sin sabor

Gold – Chocolate Maker: Soma Chocolatemaker  (Canada) – Guasare
Gold – Directly Traded: Soma Chocolatemaker  (Canada) – Guasare
Gold – Organic: Maraná  (Peru) – Cusco 70% – Dark Chocolate

Micro-batch – Barras lisas/originales negros

Gold – Chocolate Maker: TA.CHO taller de chocolate  (Mexico) – «Consuelo 73%» Finca «La Joya»
Gold – Directly Traded: TA.CHO taller de chocolate  (Mexico) – «Consuelo 73%» Finca «La Joya»
Gold – Growing Country: TA.CHO taller de chocolate  (Mexico) – «Consuelo 73%» Finca «La Joya»
Gold – Organic: Wellington Chocolate Factory  (New Zealand) – Peru Chocolate Bar
Gold – Chocolate Maker: Legast  (Belgium) – Gran Nativo Blanco
Gold – Directly Traded: Legast  (Belgium) – Gran Nativo Blanco

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

Gold – Chocolate Maker: 曾志元 Zengzhiyuan台灣Taiwan  (Taiwan) – 曾志元85%巧克力
Gold – Directly Traded: 曾志元 Zengzhiyuan台灣Taiwan  (Taiwan) – 曾志元85%巧克力
Gold – Growing Country: 曾志元 Zengzhiyuan台灣Taiwan  (Taiwan) – 曾志元85%巧克力
Gold – Organic: Pacari Chocolate  (Ecuador) – Raw 85% with Coconut Sugar

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

Gold – Chocolate Maker: Omnom Chocolate  (Iceland) – Milk of Nicaragua
Gold – Directly Traded: Omnom Chocolate  (Iceland) – Milk of Nicaragua
Gold – Organic: Friis-Holm Chokolade  (Denmark) – O’Payo Milk 50% – Organic
Gold – Growing Country: PARADAi Chocolate  (Thailand) – Thailand Nakhon Si Thammarat – Dark Milk 58%

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(*)  Declared chocolate maker for private label bars.

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