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Asia Pacific Competition 2017 Winners

giugno 27, 2017 5:20 am by International Chocolate Awards in News @it, Risultati, Winners

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The International Chocolate Awards is pleased to announce the Winners of the 2017 Asia-Pacific Competition, which was judged in Hoboken, in the New York Metropolitan Region, 29 March-4 April.

The competition was judged alongside the 2017 Americas competition, with a combined total of over 1,000 products registered for judging, a record for the International Chocolate Awards, including over 650 plain and flavoured bars. For the first time, 2017 sees Americas and Asia-Pacific announced as a separate competitions, recognising the increasing number of entries and quality in both regions.

International Judges

The judging panel included judges from the USA, Europe, Japan, South America and the USA and members of our international Grand Jury panel.

Prizes

The entry categories include dark and milk plain/origin bars along with micro-batch categories, filled chocolate and spreads and are based on consultation with the fine chocolate industry. All judging is anonymised, included at the Grand Jury final session, where Golds, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules. Entrant confidentiality is respected at all times and only the names of Winners and Grand Jury finalists are released.

Best in competition

Overall ‘best in competition’ single Golds were awarded for the best bar in the combined dark and combined milk chocolate categories, as voted for by the Grand Jury after all other scores have been compiled.

Additional Silver and Bronze prizes were given in several categories due to the high number of entries and excellent quality level.

Prizes are awarded only to entries that meet the required standard in each category.

** Bean-to-bar chocolatier products – recognising the growing trend of flavoured bars and filled chocolate made by chocolate makers, winning products made with an entrant’s own chocolate are marked with (**).

(Prizes are shown in alphabetical order for each medal)


‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan No.1 62%


Barrette plain/origin

Barrette fondenti plain /origin

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan No.1 62%

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

Silver: Minimal Bean to Bar Chocolate  (Japan) – Fruity Berry-Like / Fine / Vietnam / 68%

Bronze: Chocolatier Palet d’Or  (Japan) – Artisan Tablette Bitter 72% Vietnam

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

Micro-batch – Barrette fondenti plain /origin

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

Silver: Green bean to bar chocolate  (Japan) – Bolivia 70%

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

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

Bronze: Cacaodada  (South Korea) – Dominican Republic 70%

Bronze: The Smooth Chocolator  (Australia) – Madagascar 72%

Barrette ad alta% cioccolato fondente (sopra 85%)

Bronze: Jade Li Chocolatier  (Taiwan) – Formosa 85

Barrette fondenti ruvide plain/origin

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

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

Bronze: Minimal Bean to Bar Chocolate  (Japan) – Nutty Raw-Like / Haiti / 73%

Bronze: Minimal Bean to Bar Chocolate  (Japan) – Savory Floral / Fine / Nicaragua / 70%

Barrette al latte plain/origin

Bronze: Chocolatier Palet d’Or  (Japan) – Artisan Tablette High milk 40% Haiti

Bronze: Chocolatier Palet d’Or  (Japan) – Artisan Tablette High milk 40% Madagascar

Bronze: Daito Cacao  (Japan) – Hokkaido Rich Milk

Barrette al latte plain/origin (sopra 50%)

Gold: Chocolatier Palet d’Or  (Japan) – Artisan Tablette Bitter Milk 51% Vietnam (**)

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

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

Silver: Meiji  (Japan) – Vivid Milk

Silver: VANILLABEANS  (Japan) – Tablette chocolat High cacao milk

Bronze: Daito Cacao  (Japan) – Earthly High Cacao Milk (**)

Bronze: Meiji  (Japan) – Dark Milk of Light Floral Cacao 55%

Bronze: Monsieur Truffe  (Australia) – Ecuador 55% (**)

Micro-batch – Barrette al latte plain/origin

Gold: Musée du Chocolat Théobroma  (Japan) – Peru White Cacao Milk 45

Silver: Jasper and Myrtle  (Australia) – Classic Milk Chocolate

Barrette bianche plain/origin

Silver: Cacao Kenkyusyo  (Japan) – Cacao 40%

Bronze: Daito Cacao  (Japan) – Raw Sugar White


Barrette aromatizzate

Barrette cioccolato fondente con infusione o aromi

Silver: Jasper and Myrtle  (Australia) – Espresso Dark Chocolate – Bean to bar 66% Dark (**)

Silver: Marou Chocolate  (Vietnam) – Lam Dong 64% & Coffee (**)

Silver: VANILLABEANS  (Japan) – Tablette chocolat -Yuzu pepper- (**)

Bronze: Coco Kyoto  (Japan) – Madagascar (**)

Bronze: Le Chocolat de H  (Japan) – Kilimanjaro

Bronze: Le Chocolat de H  (Japan) – Rum Special

Barrette di cioccolato fondente con inclusioni o pezzi

Gold: VANILLABEANS  (Japan) – Tablette chocolat-Sparkling- (**)

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

Silver: Green bean to bar chocolate  (Japan) – Madagascar 70% -Nibs- (**)

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

Silver: Marou Chocolate  (Vietnam) – Candied Ginger 65% Dark Chocolate (**)

Silver: Marou Chocolate  (Vietnam) – Caramelized Nibs & 65% Dark Chocolate (**)

Silver: Sweets Escalier  (Japan) – Grenada Penja black pepper

Bronze: Jasper and Myrtle  (Australia) – Bean to bar 66% Dark Chocolate with Himalayan Rock Salt and Wakame (**)

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

Bronze: VANILLABEANS  (Japan) – Tablette chocolat -Wasabi- (**)

Barrete cioccolato fondente ripiene

Gold: Marou Chocolate  (Vietnam) – Cashewnut Praliné 65% Dark Chocolate (**)

Bronze: Musée du Chocolat Théobroma  (Japan) – Framboise Basilic

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

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

Barrette ciccolato al latte con infusione o aromi

Gold: Ishiya  (Japan) – Hokkaido Rich Milk & Salt

Silver: Daito Cacao  (Japan) – Samurai (**)

Bronze: Cacao Kenkyusyo  (Japan) – Japanese Sea Salt (**)

Bronze: Cacao Kenkyusyo  (Japan) – Original Blend Coffee (**)

Barrette di cioccolato al latte con inclusioni o pezzi

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

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

Silver: es koyama  (Japan) – Rakkyo(Allium Chinense)×Madagascar 51%

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

Silver: Ishiya  (Japan) – Fuji apple

Silver: Ishiya  (Japan) – Tokibi

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

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

Bronze: AUDREY  (Japan) – Milk chocolate & berry

Bronze: Le Chocolat de H  (Japan) – Wasabi

Barrette di cioccolato al latte ripiene

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

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

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

Barrette al cioccolato bianco aromatizzato

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

Gold: Le Chocolat de H  (Japan) – Oriental

Silver: Daito Cacao  (Japan) – Raw Sugar + Ginger (**)

Silver: es koyama  (Japan) – Japanese cinnamon leaf from Wakayama & Adzuki-bean

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

Silver: Fu Wan Chocolate  (Taiwan) – Thai Curry Shrimp

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

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

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

Silver: Le Chocolat de H  (Japan) – Waka

Silver: Le Chocolat de H  (Japan) – Yoka

Bronze: AUDREY  (Japan) – Strawberry chocolate & berry

Bronze: AUDREY  (Japan) – White chocolates & berry

Bronze: Daito Cacao  (Japan) – Hojicha(Charcoal Fire Roasting) (**)

Bronze: Fossa Chocolate  (Singapore) – Salted Egg Yolk Cereal Blond Chocolate (**)

Bronze: Fu Wan Chocolate  (Taiwan) – Rose Lychee Nibs (**)

Bronze: Jasper and Myrtle  (Australia) – Caffe Bianco – White Chocolate with Coffee (**)

Bronze: P. Chokko  (South Korea) – Barra w+Coffee


Ganaches, paletes, praline e tartufi alla ganache

Ganache o tartufi di cioccolato fondente non aromatizzato

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

Silver: es koyama  (Japan) – San Martin 70%(Peru)

Bronze: Yu Chocolatier  (Taiwan) – Yu

Ganache o tartufi con cioccolato fondente aromatizzato

Gold: Le Ruban Chocolat  (Taiwan) – Chrysanthemum

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

Silver: Yu Chocolatier  (Taiwan) – Aged Plum

Silver: Yu Chocolatier  (Taiwan) – Sherry Longan

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

Ganache o tartufi al cioccolato al latte

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

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

Silver: es koyama  (Japan) – Chile:Pasilla de Oaxaca(Peru Chanchamayo 48%)

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

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

Silver: es koyama  (Japan) – Keemun:Smoked with whiskey barrel wood chips(Madagascar51%)

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

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

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

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

Silver: es koyama  (Japan) – Strawberry&Strawberry Leaf(Colombia Sierra Nevada)

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

Bronze: es koyama  (Japan) – Pu’er tea(Madagascar 51%)

Bronze: es koyama  (Japan) – Slow Cooked caramelized onion & Sierra Nevada 52%

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

Bronze: Le Ruban Chocolat  (Taiwan) – White sesame

Ganaches o tartufi di cioccolato bianco

Gold: Kimuraya  (Japan) – Dadachamameemon Chocolate

Ganache o tertufi prodotti utilizzando ciccolati misti Fondente /latte/bianco per copertura o ripieno

Gold: es koyama  (Japan) – Two types of cassis liqueur, morning & night picking (Chanchamayo 63% & 48%)

Silver: es koyama  (Japan) – Cassis with Timut pepper & Coriander

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

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

Silver: es koyama  (Japan) – Real Red Rose(Peru Chanchamayo)

Silver: es koyama  (Japan) – Smoked Tofu (preserved in miso)

Silver: es koyama  (Japan) – Vineyard after harvest~smoked Cabernet Sauvignon branches and raspberry Pedro Ximenez

Silver: Kimuraya  (Japan) – Kijosyu chocolate

Silver: Le Ruban Chocolat  (Taiwan) – Coriander

Silver: Le Ruban Chocolat  (Taiwan) – Ginger, brown sugar and rosemary

Silver: Le Ruban Chocolat  (Taiwan) – Longan flower and Pineapple

Silver: Yu Chocolatier  (Taiwan) – Peppery Peat

Silver: Yu Chocolatier  (Taiwan) – Woodfire-Sautéed Black Sesame Oil with Sea Salt

Bronze: Le Ruban Chocolat  (Taiwan) – Jasmine and Mango

Bronze: Le Ruban Chocolat  (Taiwan) – Oolong tea and longan


Praline a base di noci e noci ricoperte

Marzapane ricoperto al cioccolato fondente

Gold: Musée du Chocolat Théobroma  (Japan) – Barlovento

Praline a base di noci/gianduja con cioccolato al latte

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

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

Bronze: Musée du Chocolat Théobroma  (Japan) – Puerto Cabello

Gianduiotto al latte

Gold: Hogarth Craft Chocolate  (New Zealand) – Milk Gianduia Log (**)

Dragées al latte/noci intere ricoperte di cioccolato al latte

Gold: es koyama  (Japan) – Strawberry & Lime dragée(Hazelnut)

Praline con frutta in guscio e cioccolato bianco

Silver: Ishiya  (Japan) – Triple Goma

Dragées di cioccolato bianco, noci intere ricoperte

Gold: es koyama  (Japan) – Matcha & Yuzu dragée(Hazelnut)


Caramello

Caramello ricoperti con cioccolato fondente

Gold: Musée du Chocolat Théobroma  (Japan) – Caramel Ginger


Altre -frutti/zucchero/burro/crema

Cioccolato fondette ricoperto di manon/burro /crema

Gold: Chuang Chocolate  (Taiwan) – Longan Honey

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

Silver: Chuang Chocolate  (Taiwan) – Raspberry & lavender (**)


National awards

Given to Grand Jury finalists when there are 10 or more entries from one country in a category

Barrette fondenti plain /origin

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

Micro-batch – Barrette fondenti plain /origin

Gold – Japan: Green bean to bar chocolate  (Japan) – Bolivia 70%


Special awards

Given for entries that qualify for the special category criteria

Barrette fondenti plain /origin

Gold – Chocolate Maker: Fu Wan Chocolate  (Taiwan) – Taiwan No.1 62%
Gold – Directly Traded: Fu Wan Chocolate  (Taiwan) – Taiwan No.1 62%
Gold – Growing Country: Fu Wan Chocolate  (Taiwan) – Taiwan No.1 62%

Micro-batch – Barrette fondenti plain /origin

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

Triple MMM Special Award

A new prize given by our founding partners, Maricel Presilla, Martin Christy and Monica Meschini. The Triple MMM (or Mmm…) prize represents products chosen by the founders because of a personal appreciation of a product tasted during judging. This prize reflects personal enjoyment of the product awarded and is not based on the competition scores.

2017 Asia-Pacific MMM: es koyama (Japan) – Chile:Pasilla de Oaxaca (Peru Chanchamayo 48%)

Bean-to-bar Chocolatier Award

Recognising the dedication of chocolatiers who also make their own chocolate and couverture and use this for their chocolatier products. This year’s Award goes to:

2017 Asia-Pacific Bean-to-bar Chocolatier: Hogarth Craft Chocolate (Hogarth Craft Chocolate)