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Americas Bean-to-Bar and Craft Chocolatier Competition 2021-22 – Winners

septiembre 4, 2022 4:12 pm by Lilla Toth-Tatai in Results @es, Winners @es

On Sunday, September 3, The International Chocolate Awards announced the winners of the 2021-22 Americas Bean-to-Bar and Craft Chocolatier Competition at a virtual ceremony over Zoom and live on Facebook. The ceremony was a lively and joyful celebration of the very best of craft chocolate across the Americas. Among the award-winners were well-established fine chocolate companies like Cacaosuyo (Peru), Pacari (Ecuador), Dandelion (USA), Qantu (Canada) as well as many first-time entrants like Chocolate Sierra Sagrada (Colombia), all creating stunning, world-class chocolate.

The highest-scoring products in origin dark and milk chocolate bars were announced as overall winners of this year’s competition, the ‘best movie’ of the chocolate world. Both this season’s overall winners come from Colombia, an important and historical fine cacao growing country, proving that the best chocolate can be made close to the cacao source, as well as in more traditional chocolate consuming countries.

“64 % Sierra Nevada” was best unflavoured dark chocolate bar, made by Chocolate Sierra Sagrada, a small micro-batch chocolate maker in the mountainous Sierra Nevada de Santa Marta region of Colombia, which scored a fabulous 91.0 out of 100 on our chocolate scale. “53% Tumaco Leche” won as best unflavoured milk bar, made by pioneering Colombian and Japanese chocolate maker Cacao Hunters, with a score of 89.6/100.

The Grand Jury, led by Martin Christy and Maricel Presilla, co-founders of the International Chocolate Awards along with Italian partner Monica Meschini, commented on the record number of chocolate samples reaching the required score for a medal this season. The winners included newcomers, established companies with years of experience, as well as family businesses and cooperatives growing cacao and now making their own chocolate. Winners were selected from over 140 entrants from all over North, Central and South America.

The Grand Jury commended entrants on the use of rare local ingredients like rica rica, guaviduca or sunfo and on the new trend of ‘barrel aging’, as well as the growing use of ‘alternative’ Theobromas (other trees from the same family as cacao), of non-cow’s milk powder or vegan alternatives, and entrants pressing their own origin cocoa butter, a rare but growing trend. A wide array of alcoholic drinks were incorporated into flavoured chocolate recipes with thoughtful creativity by our entrants. Cupuaçu (the Brazilian name for Theobroma grandiflorum) appeared in several products and, as Maricel Presilla noted, this particular alternate Theobroma is here to stay.

The judging panel tasted the entries in anonymised judging and included food writers, cacao and chocolate experts, journalists, and IICCT certified chocolate tasters from the USA, Canada, South America, Europe, as well as members of the Awards’ international Grand Jury panel.

Prizes were awarded in over 20 categories ranging from plain to flavoured bars, and included ganache truffles, dragées and cocoa powder. Many of the entering companies took home multiple prizes: Kasama (Canada) was the most awarded with 19 prizes, including 1 gold and 11 silvers. Other multi-award-winners this year included: Paccari (Ecuador), Goodnow Farms Chocolate (USA) and Chocopunto (Dominican Republic). Scores were also published for each Winning and Finalist product, using the IICCT scoring system, which is tuned to match the scoring scale used in specialty coffee.

After a very successful competition, this season’s winners, the best of the Americas, will go forward to the World Final to be matched against winners from the European, Middle Eastern and African competitions and winners from the Asia-Pacific region. World Winners will be announced in November 2022.

Scores

The International Chocolate Awards is continuing its drive for transparency and standardisation in chocolate sensory evaluation, using the flavor profiling system from our parent body, the IICCT. As part of this initiative, we are now listing the scores for all winners and finalists, giving consumers a better guide for chocolate quality and entrants something extra to celebrate along with their medals. The score given are similar to those used in specialty coffee, where 80 and above indicates fine chocolate quality and scores above 90 suggest extraordinary quality and craft. The prize break points are set by the Grand Jury for each category, according to the product type.

Links

The 2021-22 Americas Competition Winners are:

(Prizes are shown in score order for each medal)


‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Chocolate Sierra Sagrada  (Colombia) – Sierra Sagrada 64% Sierra Nevada (91.0)

Plain/origin milk bar categories

Gold: Cacao Hunters  (Colombia) – Cacao Hunters Tumaco Leche 53% (89.6)


Barras de origen no saborizadas

Barras de chocolate negro de origen no saborizadas

Gold: Cacaosuyo  (Peru) – Chuncho-Cuzco (90.1)

+ Gold: Chocolate Maker

+ Gold: Direct Traded

Silver: Paccari Chocolate  (Ecuador) – Los Rios 72% (90.0)

+ Gold: Ecuador

+ Gold: Organic

+ Special: Vegan

Silver: Cacao Hunters  (Colombia) – Cacao Hunters Sierra Nevada 64% (89.0)

Silver: Amano Chocolate  (United States) – Cuyagua (88.9)

+ Gold: USA

Silver: Paccari Chocolate  (Ecuador) – Raw 100% (88.9)

+ Gold: 100%

Silver: Paccari Chocolate  (Ecuador) – Chuncho Vrae 70% (88.6)

Silver: Cacaosuyo  (Peru) – Piura Select (88.3)

Silver: Cacaosuyo  (Peru) – Lakuna (88.2)

Silver: Amano Chocolate  (United States) – Madagascar (88.2)

Silver: Chaleur B Chocolat  (Canada) – Ucayali 72% (88.1)

Silver: Chaleur B Chocolat  (Canada) – Honduras 72% organic (87.7)

Silver: Cacaosuyo  (Peru) – Rupa Rupa (87.5)

Silver: Franceschi Chocolate  (Venezuela) – Franceschi Chocolate Rio Caribe 70% (87.4)

Silver: Fruition Chocolate Works  (United States) – Dominican Nacional Dark 74% (87.3)

Silver: Chaleur B Chocolat  (Canada) – Maya Mountain 70% organic (87.2)

Silver: Amano Chocolate  (United States) – Ocumare (86.9)

Silver: Amano Chocolate  (United States) – Guayas (86.8)

Silver: Chaleur B Chocolat  (Canada) – Tanzanie 79% organic (86.8)

Silver: Fabrica de Chocolates La Ibérica  (Peru) – 70% Cacao Chocolate Oscuro (86.6)

Silver: Mānoa Chocolate Hawaii  (United States) – Mililani, O’Ahu Island (86.4)

Silver: Amano Chocolate  (United States) – Macoris (86.2)

Silver: Chaleur B Chocolat  (Canada) – Ténébris 70% organic (86.0)

Bronze: Chocolate Chin Chin  (Dominican Republic) – 70% Dark Chocolate (85.9)

Bronze: Paccari Chocolate  (Ecuador) – Manabi 65% (85.5)

Bronze: Dick Taylor Craft Chocolate  (United States) – 75% Brazil Fazenda Camboa (85.5)

Micro-batch – Barras de chocolate negro de origen no saborizadas

Gold: Chocolate Sierra Sagrada  (Colombia) – Sierra Sagrada 64% Sierra Nevada (91.0)

+ Gold: Colombia

+ Gold: Chocolate Maker

+ Gold: Direct Traded

+ Gold: Growing Country

Silver: Kahkow  (United States) – West Indian (90.6)

+ Gold: USA

+ Gold: Organic

+ Special: Fermentation additions

Silver: Kahkow  (United States) – Los Bejucos 65% – Denomination of Origin (90.5)

Silver: Chocolate Sierra Sagrada  (Colombia) – Sierra Sagrada 72% Sierra Nevada (90.4)

Silver: Sirene  (Canada) – Pataxte (89.0)

+ Gold: Canadian

Silver: Boho Chocolate  (United States) – 70% Dark Costa Esmeraldas (89.0)

Silver: IF.CACAO  (Colombia) – Ocumare Venezuela 72% (89.0) ( * Fundacion Carlota)

Silver: Argencove  (Nicaragua) – Cocibolca (88.9)

Silver: Goodnow Farms Chocolate  (United States) – Esmeraldas, 70% (88.7)

Silver: Kasama Chocolate  (Canada) – 70% Davao (88.6)

Silver: White Label Chocolate  (United States) – 72% Colombia, Chaparral (88.6)

Silver: Cocoaro Craft Chocolate  (Canada) – Kokoa Kamili Tanzania 70% (88.6)

Silver: Qantu  (Canada) – Chuncho 100% (88.6)

Silver: Chocolate Sierra Sagrada  (Colombia) – Sierra Sagrada 85% Sierra Nevada (88.6)

Silver: Qantu  (Canada) – Chuncho 70% (88.5)

Silver: Limited Chocolate  (United States) – Nicaragua La Colonia 70% Dark (88.4)

Silver: DesBarres Chocolate  (Canada) – Semuliki Forrest 72% (88.3)

Silver: Carlota Chocolat  (Colombia) – Chocolate Ocumare 72% (88.1)

Silver: Chocolates Miroshnik  (Peru) – 70% Cacao Nativo (87.9)

Silver: Goodnow Farms Chocolate  (United States) – Limited Release, Porcelana (87.8)

Silver: the Cleveland Chocolate co.  (United States) – 70% Dark Chocolate | Öko Caribe, DR (87.6)

Silver: Jacek Chocolate Couture  (Canada) – Costa Rica 70% (87.6)

Silver: Goodnow Farms Chocolate  (United States) – El Carmen, 77% (87.6)

Silver: Honoka’a Chocolate Co.  (United States) – Mauna Kea Cacao Single Estate 70% (87.6)

Silver: Chocolates Miroshnik  (Peru) – 78% Cacao Chuncho (87.6)

Silver: Kakaw Museo  (Mexico) – TULIPAN 72 – KAKAW MUSEO (87.6)

+ Gold: Mexico

Silver: Argencove  (Nicaragua) – Masaya (87.5)

Silver: Cielo Dentro Chocolate  (Mexico) – PEQ 72% cacao criollo Finca Frida (87.5)

Silver: Feliu Chocolate  (Mexico) – Criollo Rioja 73% (87.5)

Silver: Qantu  (Canada) – Bagua 70% (87.4)

Silver: Sirene  (Canada) – Tingo Maria (87.3)

Silver: Mil534  (Mexico) – Mil534 No.4 Single Estate Chocolate (87.3)

Silver: Goodnow Farms Chocolate  (United States) – Ucayali, 70% (87.1)

Silver: Mestiço Chocolates  (Brazil) – Bonança Varietal 75% (87.1)

+ Gold: Brazil

Silver: Tibitó Chocolate  (Colombia) – Chocolate Tibitó Tumaco 70% (87.1)

Silver: Feliu Chocolate  (Mexico) – Flor de un día 70% (87.1)

Silver: Pasión de Cacao  (Mexico) – Chocolate 65% (87.0)

Bronze: Argencove  (Nicaragua) – Mombacho (86.9)

Bronze: Argencove  (Nicaragua) – Apoyo (86.9)

Bronze: Feliu Chocolate  (Mexico) – Soconusco 100% (86.8)

Bronze: Maribea  (United States) – Ecuador, Esmeraldas Nacional 72% (86.8)

Bronze: Moku Chocolate  (United States) – Zorzal, Dominican Republic 70% (86.8)

Bronze: Castronovo Chocolate  (United States) – Puerto Rico 70% (86.8)

Bronze: Hummingbird Chocolate Maker  (Canada) – Hispaniola 85% (86.8)

Bronze: Hummingbird Chocolate Maker  (Canada) – Zorzal 70% (86.8)

Bronze: Chocopunto  (Dominican Republic) – 70% Zorzal Cocoa (86.7)

Bronze: Mestiço Chocolates  (Brazil) – Forastero 72% (86.7)

Bronze: Limited Chocolate  (United States) – Bolivia Tranqualidad 70% Dark (86.7)

Bronze: the Cleveland Chocolate co.  (United States) – 79% Dark Chocolate | PISA Haiti (86.6)

Bronze: Goodnow Farms Chocolate  (United States) – Boyaca, 73% (86.5)

Bronze: Hummingbird Chocolate Maker  (Canada) – Tumaco 70% (86.4)

Bronze: Avanaa  (Canada) – Kallari 80 (86.4)

Bronze: Mil534  (Mexico) – Mil534 No.5 Single Estate Chocolate (86.4)

Bronze: Dandelion Chocolate  (United States) – Ambanja, Madagascar 70% (86.3)

Bronze: DesBarres Chocolate  (Canada) – Maya Mountain 72% (86.3)

Bronze: Mucho Chocolate  (Mexico) – Centenario Aguamiel 70% (86.3)

Bronze: Chokola Bean to Bar  (United States) – Guatemala, 70% (86.3)

Bronze: Kasama Chocolate  (Canada) – 70% Isabela (86.2)

Bronze: Chocopunto  (Dominican Republic) – 74% Zorzal Cacao (86.2)

Bronze: Hummingbird Chocolate Maker  (Canada) – Cap-Haitien (86.2)

Bronze: Chocopunto  (Dominican Republic) – 85% Zorzal Cacao (86.2)

Bronze: Chocopunto  (Dominican Republic) – 62% Zorzal Cacao (86.1)

Bronze: Tsinane  (Peru) – Dark 60% (86.1)

Bronze: Theobroma Cacao  (Costa Rica) – 85% Dark Chocolate (86.1)

Bronze: Kasama Chocolate  (Canada) – 88% Costa Esmeraldas (86.0)

Bronze: Tsinane  (Peru) – Dark 70% (86.0)

Bronze: IF.CACAO  (Colombia) – Choroni Venezuela 70% (86.0) ( * Fundacion Carlota)

Bronze: Chocopunto  (Dominican Republic) – 74% Oko Caribe (85.9)

Bronze: Mission Chocolate  (Brazil) – Wild Brasil (85.8)

Bronze: Qantu  (Canada) – Morropon 70% (85.8)

Bronze: Kasama Chocolate  (Canada) – 70% Costa Esmeraldas (85.8)

Bronze: Moku Chocolate  (United States) – Bejofo Estate Madagascar 70% (85.8)

Bronze: White Label Chocolate  (United States) – 68% Madagascar, Bejofo Estate (85.8)

Bronze: Stone Grindz Chocolate  (United States) – Wild Bolivia 70% (85.8)

Bronze: Boho Chocolate  (United States) – 70% Dark Ghana (85.7)

Bronze: White Label Chocolate  (United States) – 72% Tranquilidad, Bolivia (85.7)

Bronze: Hummingbird Chocolate Maker  (Canada) – Hispaniola 70% (85.7)

Bronze: Chocopunto  (Dominican Republic) – Chocopunto By Mabel 70% Dark Chocolate (85.6)

Bronze: the Cleveland Chocolate co.  (United States) – 60% Dark Chocolate Maya Mountain, Belize (85.6)

Bronze: Chocopunto  (Dominican Republic) – 95% Oko Caribe (85.6)

Bronze: Fresco  (United States) – 72% Öko Caribe 212 – Light Roast (85.6)

Bronze: Goodnow Farms Chocolate  (United States) – Almendra Blanca, 77% (85.6)

Bronze: Mission Chocolate  (Brazil) – Two Rivers (85.6)

Bronze: Chocopunto  (Dominican Republic) – 100% Zorzal Cacao (85.5)

Barras de chocolate de origen con leche, no saborizadas

Gold: Cacao Hunters  (Colombia) – Cacao Hunters Tumaco Leche 53% (89.6)

+ Gold: Chocolate Maker

+ Gold: Growing Country

+ Gold: Direct Traded

Silver: Amano Chocolate  (United States) – Ocumare Milk (88.2)

Silver: Fruition Chocolate Works  (United States) – Origins of Peru Dark Milk 68% (87.3)

Silver: Cacaosuyo  (Peru) – Piura Milk (87.2)

Silver: Boho Chocolate  (United States) – 51% «Dark» Milk (87.0)

+ Gold: Organic

Bronze: CHOCOLAT-E  (United States) – Brazil Single origin Dark Milk 43% (85.6) ( * our original recipes, produced by Valrhona, in Tain-l’Hermitage, France)

Micro-batch – Barras de chocolate de origen con leche, no saborizadas

Gold: Cielo Dentro Chocolate  (Mexico) – Pixan – goat milk / Hacienda Napaná (89.5)

+ Gold: Chocolate Maker

+ Gold: Growing Country

+ Gold: Direct Traded

Silver: Castronovo Chocolate  (United States) – Sierra Nevada, Colombia Dark Milk 63% (88.8)

Silver: Castronovo Chocolate  (United States) – Tumaco, Colombia Dark Milk 60% (88.3)

Silver: Miroh! Chocolate Makers  (Brazil) – Chocolate ao Leite 42% (88.3)

Silver: Spinnaker Chocolate  (United States) – 58% Trinidad Dark Milk (88.3)

Silver: Chocs ‘n Boxes  (United States) – Bahandi 40% Milk Chocolate (87.9)

Silver: Qantu  (Canada) – Oh la vache! Dark Milk 60% (87.7)

Silver: Moku Chocolate  (United States) – Goat’s Milk, 60% Dark Milk Chocolate (87.6)

+ Special: Non-cow milk

Silver: Miroh! Chocolate Makers  (Brazil) – Venezuela Caribe 58% Dark Milk (87.6)

Silver: the Cleveland Chocolate co.  (United States) – 48% Single Origin Milk Chocolate | Ghana (86.9)

Silver: Miroh! Chocolate Makers  (Brazil) – Índia Idukki 54% Dark Milk (86.8)

Silver: the cape cod chocolate company in association with the flying chocolate factory present the most dangerous chocolates in the world  (United States) – Milk Chocolate No. 23 (86.3)

Silver: Sirene  (Canada) – Lachua, Dark Milk (86.1)

Bronze: Stone Grindz Chocolate  (United States) – Nicalizo Dark Milk 50% (85.9)

Bronze: Mestiço Chocolates  (Brazil) – 59% ao Leite (85.8)

Bronze: Palette de Bine  (Canada) – Tanzanie Kokoa Kamili 60% (85.6)

Bronze: Kasama Chocolate  (Canada) – Goat’s Milk (85.2)

Bronze: Colors Chocolate  (Dominican Republic) – Colors, La Isla Bonita, 55% Dark Milk (84.7)

Barras de chocolate de origen con ingredientes alternativos, no saborizadas

Gold: Goodnow Farms Chocolate  (United States) – Asochivite with Maple (89.4)

+ Special: Alternate sugars

+ Special: Self-made cocoa butter

Silver: Paccari Chocolate  (Ecuador) – Theobroma Bicolor/Patasmuyo 70% (88.8)

+ Special: Alternate theobromas

Silver: Palette de Bine  (Canada) – Bines à l’érable 60% + Lait Wild Bolivia (88.8)

Silver: Spinnaker Chocolate  (United States) – 58% Colombia Dark Oat Milk (88.7)

+ Special: Alternate vegan milk

Silver: Paccari Chocolate  (Ecuador) – Theobroma Grandiflorum/Cupuazú (88.3)

Silver: Mestiço Chocolates  (Brazil) – 58% Leite de Coco (88.0)

Silver: Goodnow Farms Chocolate  (United States) – Oat Milk (87.2)

Silver: Kasama Chocolate  (Canada) – Endless Summer (86.6)

Silver: Chaleur B Chocolat  (Canada) – Vegan white chocolate (86.2)

+ Special: Innovation

Silver: Markham & Fitz Chocolate Makers  (United States) – No. 1 Fan (86.0)

Bronze: Honoka’a Chocolate Co.  (United States) – Coconut Milk 65% Cacao Bar (85.9)

Bronze: DesBarres Chocolate  (Canada) – Pefferlaw Creek Maple 72% (85.5)

Bronze: Chocolat Inn & Café  (United States) – Philippines Coconut Milk Chocolate (85.2)

Barras de chocolate blanco

Gold: Creo Chocolate  (United States) – Caramelized White Chocolate Bar (89.0)

+ Gold: Direct Traded

+ Special: Caramelized

Silver: Cacao Hunters  (Colombia) – Cacao Hunters Chocolate Blanco (87.4)


Barras saborizado

Barras de chocolate negro con infusiones o polvos

Gold: Qantu  (Canada) – Palo Santo 70% (92.2) (**)

+ Special: Craft

+ Special: Ingredients

Silver: Mestiço Chocolates  (Brazil) – Cachaça & Amburana 72% (91.4) (**)

+ Special: Cacao flavoring/aging

+ Special: Self-made cocoa butter

Silver: Askinosie Chocolate  (United States) – 70% Barrel-Aged Dark Chocolate Bar (90.7) (**)

Silver: Qantu  (Canada) – Maple and Maras Salt 60% (90.6) (**)

Silver: Kasama Chocolate  (Canada) – Kapé Espresso (90.1) (**)

+ Special: Ground-in

Silver: Honoka’a Chocolate Co.  (United States) – Barrel Aged Bourbon Bar 70% (89.8) (**)

Silver: Goodnow Farms Chocolate  (United States) – Limited Release, Caramelized Onion (89.4) (**)

+ Special: Gastronomic

+ Special: Ingredients

Silver: Goodnow Farms Chocolate  (United States) – Special Reserve, Putnam Rye Whiskey (88.9) (**)

Silver: Wild Mountain Chocolate  (Canada) – Mint (88.9) (**)

Silver: Goodnow Farms Chocolate  (United States) – Special Reserve, Lawley’s Rum (88.8) (**)

Silver: Cacao Hunters  (Colombia) – Cacao Hunters Pimienta 70% (88.0) (**)

Silver: Dick Taylor Craft Chocolate  (United States) – Peanut Butter Dark Chocolate (87.7) (**)

Silver: Kasama Chocolate  (Canada) – Single Malt (87.7) (**)

Silver: Paccari Chocolate  (Ecuador) – Sunfo (87.4) (**)

+ Special: Ingredients

Silver: Tropidelico Xocolatl  (Mexico) – Chocolate Cardamomo Tropidelico Xocolatl (87.1) (**)

Silver: Kasama Chocolate  (Canada) – Wallflower Gin (87.0) (**)

Silver: DesBarres Chocolate  (Canada) – Black Pepper Cardamom 72% (87.0) (**)

Silver: Paccari Chocolate  (Ecuador) – Rica Rica (87.0) (**)

Silver: Cielo Dentro Chocolate  (Mexico) – DËTHA – corn miso chocolate / Simbiótica (86.6) (**)

Silver: Kasama Chocolate  (Canada) – Winter’s Eve (86.6) (**)

Silver: Tropidelico Xocolatl  (Mexico) – Chocolate Romero Tropidelico Xocolatl (86.3) (**)

Silver: Paccari Chocolate  (Ecuador) – Guaviduca (86.3) (**)

Silver: Paccari Chocolate  (Ecuador) – Yerba Mate (86.1) (**)

Bronze: Castronovo Chocolate  (United States) – Tumaco, Colombia Mocha 68% (85.9) (**)

Bronze: Goodnow Farms Chocolate  (United States) – Special Reserve, Brown Butter (85.6) (**)

Bronze: DWN Craft Chocolatier  (Canada) – Dark Chocolate Old Fashioned (85.5) (**)

Bronze: Goodnow Farms Chocolate  (United States) – Special Reserve, Las Palomas Coffee (85.1) (**)

Bronze: Kontiti Historia, Arte y Chocolate  (Peru) – Chocolate 63% Bitter Passion Fruit (85.0) (**)

Bronze: Kasama Chocolate  (Canada) – Madeira Whiskey (84.8) (**)

Bronze: Hazel Hill Chocolate  (United States) – Whiskey & Spice (84.7)

Bronze: Paccari Chocolate  (Ecuador) – Juniper-Enebro (84.6)

Bronze: Paccari Chocolate  (Ecuador) – Lemongrass (84.6) (**)

Bronze: Wild Mountain Chocolate  (Canada) – Chai Latte (84.5) (**)

Barras de chocolate negro con inclusiones o piezas

Gold: Cacaosuyo  (Peru) – Piura Nibs (92.6) (**)

Silver: Amano Chocolate  (United States) – Citrus Melange à Trois (91.7) (**)

+ Special: Recipe

Silver: Mission Chocolate  (Brazil) – Three Theos (91.3) (**)

+ Special: Biome

Silver: Goodnow Farms Chocolate  (United States) – El Carmen with Coffee (90.6) (**)

+ Special: Biome

+ Special: Ingredients

Silver: Moku Chocolate  (United States) – Orange Zest 70% Dark Chocolate (90.0) (**)

Silver: Amano Chocolate  (United States) – Raspberry Rose (90.0) (**)

Silver: Mission Chocolate  (Brazil) – Cupuaçu 70% (89.2) (**)

+ Special: Biome

Silver: Boho Chocolate  (United States) – 62% Lemongrass Ginger (88.8) (**)

Silver: Paccari Chocolate  (Ecuador) – Dried Cacao Pulp & Nibs (88.5) (**)

Silver: Chachalate  (Canada) – Caramel & Cocoa Nib Crunch (88.3) (**)

Silver: Kaê Chocolates  (Brazil) – KAÊ 64% com Cupuaçu (88.0)

Silver: Kasama Chocolate  (Canada) – Forest & Sea (87.9) (**)

Silver: Mucho Chocolate  (Mexico) – Finca Frida Nibs (87.5) (**)

Silver: Paccari Chocolate  (Ecuador) – Cusco Pink Salt & Nibs (87.5) (**)

Silver: Mestiço Chocolates  (Brazil) – Nibs Caramelo 65% (87.1) (**)

Silver: Spinnaker Chocolate  (United States) – 70% Uganda with Bee Pollen and Salt (87.1) (**)

Silver: El Salinerito  (Ecuador) – Chocolate 65% nibs y sal (87.0) (**)

Silver: Lalis Chocolates  (Brazil) – LaLis – 63% Cacau com laranja bahia (86.9) (**)

+ Special: Biome

+ Special: Local ingredients

Bronze: Avanaa  (Canada) – Crunch (85.8) (**)

Bronze: Paccari Chocolate  (Ecuador) – Raw 101% (85.7)

Bronze: SALTUS  (Bolivia) – Chocolate de cacao silvestre – 62% nibs (85.7) (**)

Bronze: Hecho Chocolate  (Mexico) – 70% cacao criollo con pepita y sal (85.3) (**)

Bronze: Argencove  (Nicaragua) – Caramelized Cacao Nibs (85.2) (**)

Bronze: Chocolate Chin Chin  (Dominican Republic) – 62% Dark cacao nibs (85.2)

Bronze: Goodnow Farms Chocolate  (United States) – Almendra Blanca with Almonds (85.1) (**)

Bronze: Herencia Divina  (Venezuela) – Exotica (85.1) (**)

Bronze: Argencove  (Nicaragua) – Banana (84.7) (**)

Bronze: Paccari Chocolate  (Ecuador) – Red Mole (84.6) (**)

Bronze: Baianí Chocolates  (Brazil) – 65% dark with Caipirinha (84.6) (**)

Barras de chocolate negro con un relleno

Bronze: NeoCocoa  (United States) – Black Sesame Seed Toffee Brittle (84.9)

Barras de chocolate con leche con infusiones o polvos

Gold: Stone Grindz Chocolate  (United States) – Cappuccino 55% (89.1) (**)

Silver: Cocoaro Craft Chocolate  (Canada) – Strawberry Shiso (88.1) (**)

Silver: Volo Chocolate  (United States) – Volo 65% Mocha with Wolf Coffee (87.5) (**)

Silver: Fruition Chocolate Works  (United States) – Spring Salted Dark Milk 56% (87.2)

Silver: Sirene  (Canada) – Ch’abil (87.1) (**)

Silver: Miroh! Chocolate Makers  (Brazil) – Chocolate ao Leite com Café Blum’s (86.8) (**)

Bronze: Palette de Bine  (Canada) – Pérou Marañón 60% Lait aux framboises (85.5) (**)

Bronze: Kasama Chocolate  (Canada) – Earl Grey Tea (84.9) (**)

Barras de chocolate con leche con inclusiones o piezas

Gold: Cacaosuyo  (Peru) – Quinoa Crunch (88.5) (**)

+ Special: Biome

Silver: Creo Chocolate  (United States) – Whiskey Milk Chocolate Bar (88.1) (**)

Silver: Colors Chocolate  (Dominican Republic) – Colors, Dark Milk Nocciola Inclusion (87.4) (**)

Silver: Fruition Chocolate Works  (United States) – Lavender Milk with Popping Crystals (87.2)

+ Special: Limited edition

Silver: Forte Chocolates  (United States) – Marcona Almond Bar (86.5)

Silver: Colors Chocolate  (Dominican Republic) – Colors, Dark Milk Nibbly Nibs Inclusion (86.4) (**)

Silver: oodaalolly  (United States) – oodaalolly Pinch of Pagasinan (86.0) (**)

Bronze: Mindo Chocolate Makers  (United States) – Apricot Cardamom Milk Chocolate Bar (85.8) (**)

Bronze: TCHO  (United States) – TCHO Toffee Time (85.0) (**)

Barras de chocolate con leche con un relleno

Gold: TCHO  (United States) – TCHO Choco Latté (88.2) (**)

Barras de chocolate blanco con infusiones o polvos

Gold: Kasama Chocolate  (Canada) – Strawberry White (91.7) (**)

Silver: Kasama Chocolate  (Canada) – Durian White (89.8) (**)

+ Special: Ingredients

+ Special: Innovation

Silver: Boho Chocolate  (United States) – BOHO White Chocolate + Lemon Olive Oil (89.7) (**)

Silver: Kasama Chocolate  (Canada) – Raspberry White (87.7) (**)

Silver: Kasama Chocolate  (Canada) – Blackberry White (87.6) (**)

Silver: Eldora Chocolate  (United States) – White Chocolate Chai (86.7)

Silver: 20/20 Chocolates  (Venezuela) – Chocolate Blanco con Remolacha y Limon (86.2) (**)

Bronze: Kasama Chocolate  (Canada) – Yame Ceremonial Matcha (85.7) (**)

Bronze: Jacobean Craft Chocolate  (Canada) – Partridge berry (Lingonberry) (85.1)

Bronze: the Cleveland Chocolate co.  (United States) – Raspberry White Chocolate | Lima, Peru (84.8) (**)

Barras de chocolate blanco con inclusiones o piezas

Gold: Forte Chocolates  (United States) – Lemon Pepper Bar (90.8)

Silver: Fabrica de Chocolates La Ibérica  (Peru) – 37 % de Cacao Chocolate Blanco con Nibs (88.8) (**)

Silver: Argencove  (Nicaragua) – Pecan Pie (88.3) (**)

Silver: Chocolate Chin Chin  (Dominican Republic) – La fiesta del cacao (88.2)

Silver: Bixby & Co.  (United States) – Crème Brûlée (87.3)

Silver: Creo Chocolate  (United States) – strawberry & hibiscus white chocolate (87.0) (**)

Silver: Moonch Chocolate  (Mexico) – Moonch Caramelized White. (EC Isaac T) (86.8)

Silver: Kasama Chocolate  (Canada) – Moreyna (86.3) (**)


Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro no saborizadas

Gold: Dandelion Chocolate  (United States) – Tumaco, Colombia – Truffle (89.5) (**)

+ Special: Craft

Silver: Dandelion Chocolate  (United States) – Kokoa Kamili, Tanzania – Truffle (89.2) (**)

Silver: Dandelion Chocolate  (United States) – Costa Esmeraldas, Ecuador – Truffle (88.2) (**)

Ganaches o trufas de chocolate negro saborizado

Silver: Phiabella Chocolates  (United States) – Marguerite (87.6)

Silver: Garcia Nevett  (United States) – Rum and Apricot (87.4)

Bronze: Stone Grindz Chocolate  (United States) – Spiced Tempranillo (85.6) (**)

Ganaches o trufas de chocolate con leche saborizado

Silver: Garcia Nevett  (United States) – Tupelo Honey and Cardamom (87.5)

+ Special: Local ingredients

Bronze: Forte Chocolates  (United States) – Chambord Truffle (84.7)

Ganaches o trufas de chocolate blanco saborizado

Gold: Forte Chocolates  (United States) – Lemon Pepper Truffle (89.1)

+ Special: Classic

Bronze: Forte Chocolates  (United States) – Peppermint Truffle (85.2)

Ganaches o trufas de una combinación de chocolates saborizado

Gold: Kreuther Handcrafted Chocolate  (United States) – Misugaru Praline and Honey Ganache (90.9)

+ Special: Innovation

Bronze: Petrova Chocolates  (United States) – Espresso Martini bonbon (85.2)


Nueces

Pralinés de nuez cubiertas de chocolate negro

Silver: Exquisito Chocolates  (United States) – Peanut Better Cups (86.4) (**)

Grajeas de chocolate negro, nueces cubiertas de chocolate negro

Silver: Palato Hand Crafted Chocolate  (Honduras) – Espresso Cashews (87.3) (**)

Silver: Paccari Chocolate  (Ecuador) – Dark Chocolate Covered Goldenberries (86.8) (**)

Bronze: Dick Taylor Craft Chocolate  (United States) – Chocolate Coated Almonds (85.0) (**)

Pralinés de nuez cubiertas de chocolate con leche

Silver: Fabrica de Chocolates La Ibérica  (Peru) – Bombón Crocante (86.3) (**)

+ Special: Classic

Grajeas de chocolate con leche, nueces enteras cubiertas de chocolate con leche

Silver: Nugali  (Brazil) – Dragée Coffee Beans (86.7) (**)

Bronze: Chocs ‘n Boxes  (United States) – Caramelized Hazelnut Milk Chocolate Ball (84.9) (**)

Pralinés de nuez cubiertas de una combinación de chocolates

Bronze: LeSaint French Chocolate  (United States) – Hazelnut Dulce de Leche Pavé (85.6)

Grajeas cubiertas de una combinación de chocolates, nueces enteras cubiertas de una combinación de chocolates

Gold: Fruition Chocolate Works  (United States) – Hazelnuts Citrus-Infused Milk Chocolate (91.3) (**)


Caramelos

Caramelos bañados en chocolate negro

Gold: Stone Grindz Chocolate  (United States) – Suntory Whiskey & Asian Pear Caramel (90.1) (**)

+ Special: Alcohol

Silver: Creo Chocolate  (United States) – Black Lava Salted Caramel (88.9) (**)

Silver: Fruition Chocolate Works  (United States) – Passion Fruit Caramels (88.7) (**)

Silver: Forte Chocolates  (United States) – Sea Salt Caramel in Dark Chocolate (87.8)

Silver: Herencia Divina  (Venezuela) – Belen Maria Palacios 63% (86.4) (**)

Bronze: Forte Chocolates  (United States) – Espresso Caramel in Dark Chocolate (85.8)

Bronze: Garcia Nevett  (United States) – Chili Caramel (85.5)

Caramelos bañados en chocolate con leche

Gold: Chocolat du Jour  (Brazil) – Caramel Scotch Bonbon (88.7) (**)

Silver: Forte Chocolates  (United States) – Hard Cider Caramel in Milk Chocolate (88.2)

Caramelos de chocolate combinados

Silver: Chocs ‘n Boxes  (United States) – Calamansi Caramel Bonbon (87.5) (**)

Bronze: LeSaint French Chocolate  (United States) – Calvados Caramel (84.7)


Otros – fruta/azúcar/mantequila/crema/misceláneos

Frutas enteras cubiertas de chocolate negro

Silver: Cacao Hunters  (Colombia) – Cacao Hunters Uchuvas Recubiertas (87.1) (**)

Bronze: Paccari Chocolate  (Ecuador) – Organic Dark Chocolate Covered Bananas (84.6) (**)


Ingredientes de cacao

Cacao en polvo

Silver: Belize Chocolate Company  (Belize) – Belize Chocolate Company Cocoa powder (87.6)

Manteca de Cacao

Gold: Belize Chocolate Company  (Belize) – Belize Chocolate Company Cocoa Butter (88.4)


(*)  Declared chocolate maker for private label bars.

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

National Awards are given to Grand Jury finalists when there are 10 or more entries from one country in a category.