World Final 2021-22 – Winners

diciembre 1, 2022 8:56 pm by Lilla Toth-Tatai in Results @es, Winners @es

10th Edition of the World Final

On Saturday, November 26, The International Chocolate Awards announced the winners of the 2021-22 World Final at a virtual ceremony over Zoom and live on Facebook. The online event was a joyful reunion with judges and entrants joining from all around the world to celebrate the best of craft chocolate.

Links

Finalists
Winners
Judges

The highest-scoring products in origin dark and milk chocolate bars were announced as overall winners of this year’s competition. This season’s overall winners come from Peru, an important and historical fine cacao growing country, and Thailand, a growing country with an ever evolving craft chocolate scene.

Best dark origin bar – PARADAi Chantaburi Dark 70%

“Chantaburi Dark 70%” was best unflavoured dark chocolate bar, made by PARADAi, a small micro-batch chocolate maker in Thailand, with a fabulous score of 91.8 out of 100 on our chocolate scale, which is one of the highest we have seen this year. PARADAi was awarded with a Special Gold as Chocolate Maker and for Direct Trade.

A boozy-fruit flavour, like tropical fruits in rum or maybe tequila. / Alex Rast

Notes of green tea, blueberry, and a finish of lavender. / Barbie Van Horn

A taste of peach cider and green grass. / Martin Christy

Best milk origin bar – Cacaosuyo Piura Milk

“Piura Milk” won as best unflavoured milk bar, made by Cacaosuyo from Peru, with a score of 89.8, showing what an exceptional cacao in the hands of a great chocolate maker can achieve. Cacaosuyo also received Special Gold prizes as Chocolate Maker and for Direct Trade and Growing Country.

A very tasty milk chocolate with floral honey, caramel to toffee note, well balanced. / June Chan

High quality entries

The Grand Jury, led by Martin Christy, Maricel Presilla and Monica Meschini co-founders of the International Chocolate Awards, were impressed by the consistency of quality among the winners despite the ever changing nature of cacao being used. Winners were selected from nearly 200 entrants from all over the world, all of whom won a prize at their respective regional or national competition earlier in the season.

This year’s WOW moments in judging were expressions of local herbs, wood, and teas, through subtlety and balance with their chocolate counterparts. Also, witnessing the flavor progression of cacao from origins like Mexico and India is a thrill! / Adrienne Dawn Newton

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 40 categories ranging from plain to flavoured bars, and included ganache truffles, pralines, caramels, dragées, spreads and cocoa ingredients. Many of the entering companies took home multiple prizes: Friis-Holm Chokolade (Denmark) was the most awarded with 16 prizes, including 7 silvers and 9 bronzes. Other multi-award-winners this year included: Fu Wan Chocolate (Taiwan) with 11 prizes, Kasama Chocolate (Canada) 10 prizes, Fjåk Chocolate (Norway) 10 prizes. One of the highest scores went to Mary Chocolate Co. Ltd. from Japan for their white chocolate bar with inclusions: Yaki Toumorokoshi, scoring 92.2, incredibly high for a white chocolate, winning not only a Gold but also a Special prize for using local ingredients. Scores were published for each winning product, using the IICCT scoring system, which is tuned to match the scoring scale used in specialty coffee.

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 scores 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.

The 10th Edition of the International Chocolate Awards is now over, but the competition schedule for 2023 will be announced soon. The Awards will continue to work closely with the IICCT Alumni Community in the organisation of the national and regional competitions, judging and other events going forward.

The 2021-22 World Final Winners are:

(Prizes are shown in score order for each medal)


‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: PARADAi Chocolate  (Thailand) – Chantaburi Dark 70% (91.8)

Plain/origin milk bar categories

Gold: Cacaosuyo  (Peru) – Piura Milk (89.8)


Barras de origen no saborizadas

Barras de chocolate negro de origen no saborizadas

Gold: Cacaosuyo  (Peru) – Piura Select (89.4)

+ Gold: Growing Country

+ Gold: Direct Traded

Silver: Cacao Hunters  (Colombia) – Cacao Hunters Sierra Nevada 64% (89.3)

Silver: Fu Wan Chocolate  (Taiwan) – River 100% (89.2)

+ Gold: 100%

Silver: Fruition Chocolate Works  (United States) – Dominican Nacional Dark 74% (89.1)

Silver: Friis-Holm Chokolade  (Denmark) – Barba 70% (89.1)

Silver: Cacaosuyo  (Peru) – Rupa Rupa (88.9)

Silver: Chocolate Chin Chin  (Dominican Republic) – 70% Dark Chocolate (88.8)

Silver: Friis-Holm Chokolade  (Denmark) – La Dalia 70% (88.5)

Silver: Amano Chocolate  (United States) – Madagascar (88.4)

Silver: Cacaosuyo  (Peru) – Chuncho-Cuzco (88.4)

Silver: Friis-Holm Chokolade  (Denmark) – Madagascar 64% Fast Dried (88.3)

+ Gold: Organic

Silver: Chaleur B Chocolat  (Canada) – Tanzanie 79% organic (88.2)

Bronze: Friis-Holm Chokolade  (Denmark) – Rugoso 70% (87.9)

Bronze: Friis-Holm Chokolade  (Denmark) – Chuno 70% Double Turned (87.8)

Bronze: Friis-Holm Chokolade  (Denmark) – Don Alfonso 70% (87.7)

Bronze: Vigdis Rosenkilde  (Norway) – 70% Kiteni (87.6) ( * Cacaosuyo / Theobroma Inversiones SAC)

Bronze: Friis-Holm Chokolade  (Denmark) – O’Payo 68% Organic (87.4)

Bronze: Chaleur B Chocolat  (Canada) – Ténébris 70% organic (86.9)

Bronze: Friis-Holm Chokolade  (Denmark) – La Dalia 100% (86.8)

Bronze: Friis-Holm Chokolade  (Denmark) – Shrigley – Chocolate is not the problem (86.8)

Bronze: Amano Chocolate  (United States) – Guayas (86.7)

Bronze: Meybol Cacao  (Germany) – Inti (86.7)

Bronze: Amano Chocolate  (United States) – Macoris (86.6)

Bronze: Vigdis Rosenkilde  (Norway) – 70% Piura (86.6) ( * Cacaosuyo / Theobroma Inversiones SAC)

Bronze: Friis-Holm Chokolade  (Denmark) – La Dalia 60% (86.6)

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

Gold: PARADAi Chocolate  (Thailand) – Chantaburi Dark 70% (91.8)

+ Gold: Chocolate Maker

+ Gold: Direct Traded

Silver: Yosano Roaster Chocolate  (Japan) – Roaster Chocolate Colombia Arhuac (90.6)

Silver: Duffy’s  (United Kingdom) – Duffy’s Guatemala Rio Dulce 70% (90.4)

Silver: Qantu  (Canada) – Morropon 70% (90.4)

Silver: Goodnow Farms Chocolate  (United States) – Ucayali, 70% (90.4)

Silver: Argencove  (Nicaragua) – Cocibolca (90.3)

Silver: LIM Chocolate  (Italy) – Nacional 72% (89.8)

Silver: Chocolate Sierra Sagrada  (Colombia) – Sierra Sagrada 72% Sierra Nevada (89.2)

Silver: AKAME  (Taiwan) – Mei Yuan Single Origin Chocolate (89.2) ( * Fu Wan Chocolate)

Silver: Minimal Bean to Bar Chocolate  (Japan) – Fruity – Works ’22 (89.1)

Silver: Chocolate Sierra Sagrada  (Colombia) – Sierra Sagrada 64% Sierra Nevada (89.0)

Silver: Argencove  (Nicaragua) – Mombacho (89.0)

Silver: Minimal Bean to Bar Chocolate  (Japan) – Experimental – Works ’22 (88.8)

Silver: Murata  (Japan) – Peru Piura 70% Cacao (88.8)

Silver: Cocoaro Craft Chocolate  (Canada) – Kokoa Kamili Tanzania 70% (88.7)

Silver: Kaitxo  (Spain) – TANZANIA KAMILI 75% (88.1)

Silver: Sweets Escalier  (Japan) – Nicaragua Rugoso 68% (88.0)

Bronze: Rookyto  (France) – Noir 65% (88.0)

Bronze: Qantu  (Canada) – Bagua 70% (87.9)

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan #9 Double Ferment Rough Ground 70 (87.8)

Bronze: Honoka’a Chocolate Co.  (United States) – Mauna Kea Cacao Single Estate 70% (87.8)

Bronze: green bean to bar Chocolate  (Japan) – Nativo Blanco – Peru – 73% (87.8)

Bronze: Musée du Chocolat Théobroma  (Japan) – Bolivia Alto Beni Wild 100% (87.8)

Bronze: KAITXO  (Spain) – 67% Txokolate Beltza (87.7)

Bronze: Hummingbird Chocolate Maker  (Canada) – Hispaniola 70% (87.7)

Bronze: Argencove  (Nicaragua) – Masaya (87.5)

Bronze: Fjåk Chocolate  (Norway) – 70% dark Uganda (87.5)

Bronze: Minimal Bean to Bar Chocolate  (Japan) – Aged – Works ’22 (87.4)

Bronze: Taman Artisan Chocolates  (Croatia) – Philippines, Mana Davao, 74% (87.3)

Bronze: Minimal Bean to Bar Chocolate  (Japan) – ‘Arhuacos (87.3)

Bronze: Fu Wan Chocolate  (Taiwan) – Beer Yeast #1 Ale Style 70% (87.2)

Bronze: xoco  (Kuwait) – El-salvador by xoco (87.2)

Bronze: cocomas chocolate  (Japan) – Smooth 73% (87.1)

Bronze: Goodnow Farms Chocolate  (United States) – El Carmen, 77% (87.1)

Bronze: Nibbo bean to bar chocolate  (China) – Nibbo Esmeraldas 70% (86.9)

Bronze: Argencove  (Nicaragua) – Apoyo (86.8)

Bronze: Hey Fun Chocolate  (Taiwan) – 70% Dark Chocolate (86.8)

Bronze: Zoto  (Belgium) – Ganzo 75% (86.8) ( * Chocolatoa)

Bronze: Fu Wan Chocolate  (Taiwan) – Wine Yeast #2 70% (86.8)

Bronze: Feliu Chocolate  (Mexico) – Criollo Rioja 73% (86.7)

Bronze: Standout Chocolate  (Sweden) – Single Origin Peru Urubamba 70% (86.6)

Bronze: LIM Chocolate  (Italy) – Gran Nativo Blanco 70% (86.6)

Bronze: Hey Fun Chocolate  (Taiwan) – 100% Dark Chocolate (86.6)

Bronze: green bean to bar Chocolate  (Japan) – Ucayali 70% (86.5)

Barras de chocolate de origen con leche, no saborizadas

Gold: Cacaosuyo  (Peru) – Piura Milk (89.8)

+ Gold: Chocolate Maker

+ Gold: Growing Country

+ Gold: Direct Traded

Silver: Vigdis Rosenkilde  (Norway) – 60% Dark milk chocolate (89.8) ( * Cacaosuyo / Theobroma Inversiones SAC)

Silver: Cacao Hunters  (Colombia) – Cacao Hunters Tumaco Leche 53% (89.5)

Silver: Friis-Holm Chokolade  (Denmark) – Dark Milk 65% (88.9)

Silver: Ezaki Glico  (Japan) – Chuao Dark Milk 60% (88.4)

Bronze: Ezaki Glico  (Japan) – Belize Milk 52% (86.5)

Bronze: Fruition Chocolate Works  (United States) – Origins of Peru Dark Milk 68% (85.9)

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

Gold: Sweets Escalier  (Japan) – Honduras Mayan Red Milk 60% (89.5)

+ Gold: Chocolate Maker

Silver: Chocolatier Palet d’Or  (Japan) – Chocolat du Terroir Trinidad&Tobago Milk (89.1)

Silver: Chocolatier Palet d’Or  (Japan) – Chocolat du Terroir Belize High Milk (89.0)

Silver: Qantu  (Canada) – Oh la vache! Dark Milk 60% (88.5)

Silver: Musée du Chocolat Théobroma  (Japan) – Bolivia Alto Beni Milk 50% (87.6)

Silver: Standout Chocolate  (Sweden) – Dark Milk Madagascar Sambirano 60% (87.5)

Silver: La Fèverie by Hasnaâ  (France) – Philippines Paquibato Dark milk 60% (87.1)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan #10 Ping-Tung Dark Milk 53% (87.0)

Bronze: Fjåk Chocolate  (Norway) – 60% dark milk Madagascar (85.9)

Bronze: La Fèverie by Hasnaâ  (France) – Uganda Rwenzori Forest Dark Milk 60% (85.8)

Bronze: Chocolatier Palet d’Or  (Japan) – Chocolat du Terroir Venezuela High Milk (85.6)

Barras de chocolate de origen con ingredientes alternativos, no saborizadas

Gold: PARADAi Chocolate  (Thailand) – NakhonSi Dark70% With Pure Coconut Sugar (89.3)

+ Gold: Growing Country

+ Gold: Chocolate Maker

Silver: Solkiki Chocolatemaker  (United Kingdom) – Cashew Milk 49 (89.2)

+ Special: Vegan

Silver: Goodnow Farms Chocolate  (United States) – Asochivite with Maple (88.8)

Silver: Ezaki Glico  (Japan) – Chuao 50% Almond milk & Wasanmitsu Sugar (87.5)

Silver: Paccari Chocolate  (Ecuador) – Theobroma Grandiflorum/Cupuazú (87.2)

+ Special: Alternate theobromas

Bronze: Musée du Chocolat Théobroma  (Japan) – Bolivia Alto Beni Wild With Maple Sugar (86.8)

Bronze: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Cioccolato del Monviso – Alternative 70% (86.7)

Barras de chocolate blanco

Gold: Chocolaterie Morin  (France) – Pérou Chanchamayo Blanc 40% (88.1)

+ Special: Self-made cocoa butter


Barras saborizado

Barras de chocolate negro con infusiones o polvos

Gold: Tropidelico Xocolatl  (Mexico) – Chocolate Cardamomo Tropidelico Xocolatl (91.5) (**)

+ Special: Biome

+ Special: Local ingredients

Silver: Qantu  (Canada) – Maple and Maras Salt 60% (90.9) (**)

Silver: AKAME  (Taiwan) – Mei Yuan 66% Shiso Chocolate (90.5)

Silver: PARADAi Chocolate  (Thailand) – Nakhon Si Dark 65% – Palo (infusion) (90.0) (**)

Silver: Castronovo Chocolate  (United States) – Tumaco, Colombia Mocha 68% (89.9) (**)

Silver: Cacao Zoku  (Japan) – Timut Pepper and Chuao (89.8) (**)

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – The Macallan Dark Chocolate Bar 70% (89.7) (**)

Silver: Kasama Chocolate  (Canada) – Winter’s Eve (89.4) (**)

Silver: Paccari Chocolate  (Ecuador) – Lemongrass (89.3) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Tie-Guan-Yin Tea 62% (89.0) (**)

+ Special: Local ingredients

Silver: Puchero  (Spain) – Pine Nut 50% (89.0) (**)

Silver: Standout Chocolate  (Sweden) – Nordic Nature Porcini (88.9) (**)

+ Special: Gastronomic

Silver: Goodnow Farms Chocolate  (United States) – Limited Release, Caramelized Onion (88.7) (**)

+ Special: Gastronomic

Silver: PARADAi Chocolate  (Thailand) – Trang Dark 65% – Lemongrass (infusion) (88.7) (**)

Silver: Marou – Faiseurs de Chocolat  (Vietnam) – Pepper & Pinch of Salt 66% Dak Lak (88.7) (**)

Silver: Standout Chocolate  (Sweden) – Nordic Nature Spruce Shoots (88.7) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Red Oolong Tea 62% (88.5) (**)

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

Silver: Hey Fun Chocolate  (Taiwan) – Organic Ruby Black Tea Dark Chocolate (88.3) (**)

+ Special: Local ingredients

Silver: Fjåk Chocolate  (Norway) – 60% dark & Norwegian gin (88.3) (**)

+ Special: Local ingredients

Silver: Cacao Hunters  (Colombia) – Cacao Hunters Pimienta 70% (88.2) (**)

+ Special: Local ingredients

Silver: Vintage Plantations Chocolates  (Sweden) – Nordic Chocolate 70% Arctic Raspberry (88.1) (**)

+ Special: Local ingredients

Silver: Paccari Chocolate  (Ecuador) – Yerba Mate (87.9) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Red Jade Tea 62% (87.9) (**)

Silver: PARADAi Chocolate  (Thailand) – Trang Dark 70% – Etlingera (infusion) (87.8) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Bergamot Scented Dark 70% (87.5) (**)

Silver: Kasama Chocolate  (Canada) – Wallflower Gin (87.4) (**)

Silver: DesBarres Chocolate  (Canada) – Black Pepper Cardamom 72% (87.3) (**)

Silver: Sweets Escalier  (Japan) – Smoked Thailand Nakhon 68% (87.2) (**)

Silver: Ezaki Glico  (Japan) – Cacao Pulp (87.0) (**)

Silver: Goodnow Farms Chocolate  (United States) – Special Reserve, Brown Butter (87.0) (**)

Bronze: Honoka’a Chocolate Co.  (United States) – Barrel Aged Bourbon Bar 70% (86.7) (**)

Bronze: Goodnow Farms Chocolate  (United States) – Special Reserve, Las Palomas Coffee (86.7) (**)

Bronze: Paccari Chocolate  (Ecuador) – Rica Rica (86.6) (**)

Bronze: S T R A N G E R craft chocolate  (Ukraine) – Tanzania 70% (86.5) (**)

Bronze: Kasama Chocolate  (Canada) – Madeira Whiskey (86.4) (**)

Bronze: Paccari Chocolate  (Ecuador) – Sunfo (86.3) (**)

Bronze: Fu Wan Chocolate  (Taiwan) – Aged Oolong Tea 62% (86.2) (**)

Bronze: Goodnow Farms Chocolate  (United States) – Special Reserve, Lawley’s Rum (86.1) (**)

Bronze: Paccari Chocolate  (Ecuador) – Guaviduca (86.1) (**)

Bronze: Gamma Craft Chocolate  (Hong Kong) – Black Tea (85.9) (**)

Bronze: SLOK Chocolate  (Hong Kong) – Chinese Rose Wine Duck Liver Sausage 71% (85.9) (**)

Bronze: Hazel Hill Chocolate  (United States) – Whiskey & Spice (85.8)

Bronze: Sweets Escalier  (Japan) – Cuba 66% Smoked with Cherry Wood (85.8) (**)

Bronze: Marou – Faiseurs de Chocolat  (Vietnam) – Phở Spice 65% Single Origin (85.7) (**)

Bronze: Sweets Escalier  (Japan) – Madagascar 68% Smoked with Cherry Wood (85.7) (**)

Bronze: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – Coriandrum Sativum Dark Chocolate (85.7) (**)

Bronze: Friis-Holm Chokolade  (Denmark) – Nicaliso Green Cinnamon (85.6) (**)

Barras de chocolate negro con inclusiones o piezas

Gold: Kasama Chocolate  (Canada) – Forest & Sea (89.5) (**)

+ Special: Recipe

Silver: Cacaosuyo  (Peru) – Piura Nibs (88.9) (**)

Silver: Hey Fun Chocolate  (Taiwan) – Rose & Litchi Dark Chocolate (88.6) (**)

+ Special: Local ingredients

Silver: green bean to bar Chocolate  (Japan) – Madagascar 70% – Nibs – (88.0) (**)

Silver: Sweets Escalier  (Japan) – Winter Spices (87.9) (**)

Silver: Rookyto  (France) – Birdseed (87.6) (**)

+ Special: Eclectic

Silver: green bean to bar Chocolate  (Japan) – Tokyo – Shio – (87.4) (**)

Bronze: Amano Chocolate  (United States) – Citrus Melange à Trois (86.9) (**)

Bronze: Argencove  (Nicaragua) – Banana (86.8) (**)

Bronze: Goodnow Farms Chocolate  (United States) – El Carmen with Coffee (86.6) (**)

Bronze: Marou – Faiseurs de Chocolat  (Vietnam) – Dark chocolate 64% Fruits & Cashews (86.4)

Bronze: Amano Chocolate  (United States) – Raspberry Rose (85.8) (**)

Bronze: Rookyto  (France) – Pin au Chocolat (85.8) (**)

Bronze: Paccari Chocolate  (Ecuador) – Red Mole (85.8) (**)

Barras de chocolate negro con un relleno

Gold: Guido Castagna  (Italy) – Cento + Giuinott (90.6)

+ Special: Local ingredients

+ Special: Craft

Silver: Guido Castagna  (Italy) – Mes Gianduja Fondente (90.2)

+ Special: Naked

+ Special: Local ingredients

Bronze: Gardini  (Italy) – «Insolito» Gianduia Salata (86.4)

Barras de chocolate con leche con infusiones o polvos

Gold: Utopick Cacao  (Spain) – Wild Pepper (88.7) (**)

Silver: Cocoaro Craft Chocolate  (Canada) – Strawberry Shiso (88.5) (**)

Silver: Ezaki Glico  (Japan) – Yuzu & Hazelnut (88.3) (**)

+ Special: Local ingredients

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

Silver: Fruition Chocolate Works  (United States) – Spring Salted Dark Milk 56% (87.4)

Silver: Friis-Holm Chokolade  (Denmark) – O’Payo Milk 50% Sansho (87.3) (**)

Silver: Kasama Chocolate  (Canada) – Earl Grey Tea (87.1) (**)

Bronze: Fjåk Chocolate  (Norway) – 50% milk Guatemala & liquorice root (85.9) (**)

Bronze: Sweets Escalier  (Japan) – Ecuador Pajarito Milk 72% with Shio Koji (85.9) (**)

Bronze: Miroh! Chocolate Makers  (Brazil) – Chocolate ao Leite com Café Blum’s (85.8) (**)

Barras de chocolate con leche con inclusiones o piezas

Gold: Fjåk Chocolate  (Norway) – Caramelised milk & Brown cheese (91.7) (**)

+ Special: Gastronomic

Silver: Solkiki Chocolatemaker  (United Kingdom) – Somerset Pomona Nibs 60 (89.1) (**)

+ Special: Local ingredients

Silver: Colors Chocolate  (Dominican Republic) – Colors, Dark Milk Nibbly Nibs Inclusion (88.3) (**)

Silver: Kasama Chocolate  (Canada) – Moreyna (88.0) (**)

+ Special: Biome

Silver: Friis-Holm Chokolade  (Denmark) – O’Payo 50% Milk Liquorice (87.7) (**)

Silver: Etat de Choc  (Canada) – Nougatine amande & Citron (87.3)

Silver: Tobago Estate Chocolates  (Sweden) – Sea Salt (87.2)

Silver: Coco Kyoto  (Japan) – Miso Sesame 63% (86.9) (**)

Bronze: Friis-Holm Chokolade  (Denmark) – O’Payo Milk 50% Milk Hazelnut (86.3) (**)

Bronze: Fjåk Chocolate  (Norway) – 45% milk nibs & oak smoked salt (86.1) (**)

Bronze: Samurai Nanbu Cracker Tablet supervised by Chocolatier Hideaki Sarudate  (Japan) – 43% Double Sesame with S.cracker #2 (85.5)

Barras de chocolate blanco con infusiones o polvos

Gold: CaCaNina  (Taiwan) – 36% Oriental Beauty Oolong Tea (90.9)

+ Special: Local ingredients

Silver: T’a Milano  (Italy) – Tavoletta Bianco Caramello e Liquirizia (89.4)

Silver: AHERZ  (Austria) – Erdbeerweiss 37% (88.9) (**)

+ Special: Local ingredients

Silver: Solkiki Chocolatemaker  (United Kingdom) – Star Anisey Night 40 (88.6) (**)

Silver: Kasama Chocolate  (Canada) – Durian White (87.5) (**)

+ Special: Ingredients

Silver: CaCaNina  (Taiwan) – 36% Osmanthus Oolong tea (87.5) (**)

Silver: Chocolala  (Estonia) – Nordic lingonberry chocolate (87.3) (**)

+ Special: Local ingredients

Bronze: Fjåk Chocolate  (Norway) – Carrot cake (86.9) (**)

Bronze: Kasama Chocolate  (Canada) – Blackberry White (86.8) (**)

Bronze: COFE  (Taiwan) – Osmanthus & Tieguanyin Tea (86.7)

Bronze: Fjåk Chocolate  (Norway) – Matcha tea & sea buckthorn (86.6) (**)

Bronze: Kasama Chocolate  (Canada) – Strawberry White (86.3) (**)

Bronze: Kasama Chocolate  (Canada) – Raspberry White (86.3) (**)

Bronze: Solkiki Chocolatemaker  (United Kingdom) – Cherryleaf Latte 39 (86.1) (**)

Bronze: AHERZ  (Austria) – Himbeerweiss 35% (85.9) (**)

Barras de chocolate blanco con inclusiones o piezas

Gold: Mary Chocolate Co.,LTD  (Japan) – Yaki Toumorokoshi (92.2)

+ Special: Local ingredients

Silver: CaCaNina  (Taiwan) – 36% Tie Guanyin tea lychee chocolate (90.5) (**)

+ Special: Local ingredients

Silver: Q sweet 巧克力菁點  (Taiwan) – Comfort chocolate bar-Monet’s Garden (89.5)

+ Special: Modern

Silver: Q sweet 巧克力菁點  (Taiwan) – Comfort chocolate bar-Tropical Summer (87.7)

Silver: Forte Chocolates  (United States) – Lemon Pepper Bar (87.2)

Bronze: Daito Cacao  (Japan) – Yomogi (86.8) (**)

Bronze: Daito Cacao  (Japan) – Lavender Pistache (86.7) (**)

Bronze: Bixby & Co.  (United States) – Crème Brûlée (86.7)

Bronze: Argencove  (Nicaragua) – Pecan Pie (86.3) (**)

Bronze: Karuna Chocolate  (Italy) – White toasted almond with orange & nibs (85.8) (**)

Bronze: Chocolate Chin Chin  (Dominican Republic) – La fiesta del cacao (85.6)

Barras de chocolate con combinación con inclusiones o piezas

Bronze: Mary Chocolate Co.,LTD  (Japan) – Hachimitsu & Wasanbon Canding Almond (85.7)


Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro no saborizadas

Gold: Gamma Craft Chocolate  (Hong Kong) – Nordic Water (88.6) (**)

+ Special: Ingredients

Silver: Q sweet 巧克力菁點  (Taiwan) – My dream truffle (87.1)

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Alternative (87.1) (**)

+ Special: Alternate theobromas

Bronze: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Perù Buffalo Cream (86.5)

Bronze: Sweets Escalier  (Japan) – Thailand Nakhon 75% (85.8) (**)

Ganaches o trufas de chocolate negro saborizado

Gold: Saison de Setsuko  (Japan) – Sudachi & Bara (89.0)

+ Special: Local ingredients

Silver: Saison de Setsuko  (Japan) – Wahakka & Hyuganatsu (87.2)

Silver: Fjåk Chocolate  (Norway) – Lervig Christmas beer bonbon (87.0) (**)

+ Special: Local ingredients

Silver: Saison de Setsuko  (Japan) – Yuzu & Cardamom (87.0)

+ Special: Local ingredients

Bronze: La Fèverie by Hasnaâ  (France) – Ganache au vin – Pauillac (86.6)

Bronze: PARADAi Chocolate  (Thailand) – Miang Kham (86.5) (**)

Bronze: le fleuve  (Japan) – Orange Water Ganache (86.4) (**)

Bronze: Harrer Chocolat  (Hungary) – green coriander (86.4) (**)

Bronze: Harrer Chocolat  (Hungary) – Kaffirlime lemongrass (86.3) (**)

Bronze: La Fèverie by Hasnaâ  (France) – Ganache au vin – Pomerol (85.6)

Bronze: Musée du Chocolat Théobroma  (Japan) – Kujo Negi – Madagascar – (85.5) (**)

Ganaches o trufas de chocolate con leche no saborizadas

Bronze: Q sweet 巧克力菁點  (Taiwan) – Classic Plain Milk Bonbon (86.9)

Ganaches o trufas de chocolate con leche saborizado

Gold: Musée du Chocolat Théobroma  (Japan) – Budo Sansho – Madagascar – (89.3) (**)

+ Special: Local ingredients

Silver: Friis-Holm Chokolade  (Denmark) – Green Cinnamon (88.2) (**)

Silver: Forte Chocolates  (United States) – Chambord Truffle (87.3)

Bronze: Andreas Muschler  (Germany) – Mogador (86.6)

Ganaches o trufas de chocolate blanco saborizado

Gold: Ronen Aflalo  (Israel) – The yuzu bonbon (89.8)

Silver: Itohkyuemon  (Japan) – Uji Matcha&Sesami (88.8)

Silver: Saison de Setsuko  (Japan) – Kashiwamochifu (88.4)

Silver: Forte Chocolates  (United States) – Peppermint Truffle (88.0)

Silver: Mellis Chocolate  (Canada) – Apple Pie (87.2)

+ Special: Reinterpretation

Bronze: Itohkyuemon  (Japan) – The Matcha (85.8)

Bronze: Forte Chocolates  (United States) – Lemon Pepper Truffle (85.5)

Ganaches o trufas de una combinación de chocolates saborizado

Bronze: Q sweet 巧克力菁點  (Taiwan) – Absolute Rye (86.8)

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Multe og tindved (86.7)

Bronze: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Mucillago (86.2) (**)

Bronze: Kreuther Handcrafted Chocolate  (United States) – Misugaru Praline and Honey Ganache (85.8)


Nueces

Pralinés de nuez cubiertas de chocolate negro

Gold: Guido Castagna  (Italy) – Giuinott (91.7)

+ Special: Local ingredients

+ Special: Craft

Silver: Guido Castagna  (Italy) – Pralina Pistacchio (90.0)

Silver: le fleuve  (Japan) – Praline Citron White Azuki (89.0) (**)

+ Special: Local ingredients

Silver: Guido Castagna  (Italy) – Pralina Malva Cardamomo (88.3)

Silver: Guido Castagna  (Italy) – Pralina Menta Liquirizia (88.3)

+ Special: Local ingredients

Silver: Allo Simonne  (Canada) – Barre a croquer – 02 (87.8)

Silver: Allo Simonne  (Canada) – Barre a croquer – 03 (87.2)

Bronze: Guido Castagna  (Italy) – Pralina Calendula Cannella (86.6)

Mazapán cubierto de chocolate negro

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Violetta Selvatica (89.4)

+ Special: Local ingredients

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Origano Selvatico di Montagna e Limone (87.6)

Grajeas de chocolate negro, nueces cubiertas de chocolate negro

Gold: Piccola Pasticceria  (Italy) – Nocciola Piemonte Bassinata al Gianduia (89.0)

+ Special: Local ingredients

Bronze: Fu Wan Chocolate  (Taiwan) – Tie-Guan-Yin Tea Chocalmond (86.3) (**)

Pralinés de nuez cubiertas de chocolate con leche

Bronze: le fleuve  (Japan) – Japanese Tea Praline (86.0) (**)

Bronze: Bellantoni Cioccolato  (Italy) – Cremino Nocciola e Caffè (85.8)

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

Bronze: Nugali  (Brazil) – Dragée Coffee Beans (86.1) (**)

Pralinés de nuez cubiertas de chocolate blanco

Gold: Gardini  (Italy) – Cremino al Pistacchio (86.0)

Grajeas de chocolate blanco, nueces enteras cubiertas de chocolate blanco

Gold: Bellantoni Cioccolato  (Italy) – Dragèe Pinolo alla Camomilla (90.4)

Silver: CaCaNina  (Taiwan) – Hazelnut coated with Red Oolong (89.8) (**)

Bronze: Bellantoni Cioccolato  (Italy) – Dragée Pistacchio al Cardamomo (86.6)

Pralinés de nuez cubiertas de una combinación de chocolates

Gold: Gardini  (Italy) – Cremino con liquirizia (89.5)

Silver: Gardini  (Italy) – Cremino con Amarene (87.5)

Silver: Varvaro  (Italy) – Cremino al Pistacchio e Nocciole (87.4)

Silver: Piccola Pasticceria  (Italy) – Piccolo gianduja (87.0)

+ Special: Local ingredients

Bronze: Piccola Pasticceria  (Italy) – Cremino tre colori (86.9)

Bronze: La Fève by Pavel Pavlov  (Bulgaria) – Pecan (86.8)

Bronze: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Persi pien (85.8) (**)

Bronze: Falicetto Cioccolato Puro Piacenza  (Italy) – DiPC (85.6)

Bronze: Gardini  (Italy) – Cremino con Noci (85.5)

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

Bronze: Cacao Farm Formosa  (Taiwan) – Lemon Macadamia Bonbon 72% (86.5) (**)


Caramelos

Caramelos bañados en chocolate negro

Silver: Fruition Chocolate Works  (United States) – Passion Fruit Caramels (86.4) (**)

Bronze: Forte Chocolates  (United States) – Sea Salt Caramel in Dark Chocolate (85.6)

Caramelos bañados en chocolate con leche

Silver: Forte Chocolates  (United States) – Hard Cider Caramel in Milk Chocolate (87.4)

+ Special: Local ingredients

Bronze: Chocolat du Jour  (Brazil) – Caramel Scotch Bonbon (86.0) (**)

Caramelos bañados en chocolate blanco

Gold: Maria Magdalena Bizgan  (Romania) – Coffee whisky white chocolate caramel (88.7)

Caramelos de chocolate combinados

Bronze: LeSaint French Chocolate  (United States) – Calvados Caramel (85.9)

Bronze: Chocs ‘n Boxes  (United States) – Calamansi Caramel Bonbon (85.5) (**)


Otros – fruta/azúcar/mantequila/crema/misceláneos

Pastas de fruta cubiertas de chocolate negro, gelatinas/gelée

Bronze: Harrer Chocolat  (Hungary) – Peru – ginger passionfruit dragée (85.9) (**)

Bronze: le fleuve  (Japan) – Yuzu Confit (85.8) (**)

Pasta de fruta cubierta de chocolate con leche, gelatinas/gelées

Silver: Les Petits Fours  (Hong Kong) – Osmanthus-Pear (87.3)

Frutas enteras cubiertas de chocolate negro

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Ciliegia al Cognac (88.6)

Silver: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn – Boero (87.3)

+ Gold: Boero

+ Special: Local ingredients

Frutas enteras cubiertas de chocolate con leche

Bronze: Paul And Mike  (India) – 49% Milk Chocolate Enrobed Salted Capers (85.7) (**)

Frutas enteras cubiertas con chocolate blanco

Gold: Q sweet 巧克力菁點  (Taiwan) – Comfort fruit-Pineapple (90.7)

+ Special: Modern

+ Special: Local ingredients

Silver: Q sweet 巧克力菁點  (Taiwan) – Comfort fruit-Green Mango (88.2)

Silver: Q sweet 巧克力菁點  (Taiwan) – Comfort fruit-Green Mango&Spice (86.6)

Otros rellenos cubiertos de chocolate negro

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – Torta dla nòna (Torta della nonna) (87.0)

+ Special: Reinterpretation

Otros rellenos cubiertos de chocolate con leche

Silver: Les Petits Fours  (Hong Kong) – Blackcurrant Marshmallow (87.8)


Cremas para untar

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

Gold: Guido Castagna  (Italy) – +55 crema nocciola (90.5)

+ Special: Local ingredients

Silver: Solkiki Chocolatemaker  (United Kingdom) – Piedmont Hazelnut Chocolate Spread (88.0) (**)

Bronze: Allo Simonne  (Canada) – Hazelnut, Dark Chocolate and Buckweat (86.3)

Cremas para untar de chocolate con leche

Silver: Fjåk Chocolate  (Norway) – Gingerbread milk chocolate spread (87.0) (**)

+ Special: Reinterpretation


Ingredientes de cacao

Cacao en polvo

Gold: Chocolaterie Morin  (France) – Poudre Madagascar Sambirano 100% (86.5)

Silver: Chocolaterie Morin  (France) – Poudre Pérou Chanchamayo 100% (85.7)

Bronze: Whosecacao, Inc.  (Japan) – Natural Cocoa Powder (84.8)

Manteca de Cacao

Gold: Chocolaterie Morin  (France) – Beurre Pérou Chanchamayo (87.3)

Silver: COFE  (Taiwan) – Cold Pressed Taiwan Cocoa Butter (85.7)


(*)  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.