World Final Competition 2018 – Grand Jury Finalists
The Grand Jury Finalists are the World Final entries that made it through to the final Grand Jury round, following eight days of judging, which included judges from the UK, USA, Europe and Asia and members of our international Grand Jury panel. The panel was made up of chocolate experts, pastry chefs, journalists, restaurant reviewers, bloggers, culinary educators and chefs.
All World Final entries were previous winners in the 2018 regional or national competitions.
The Finalists are the nominations from which the Grand Jury select the prize winners, through private voting. The Grand Jury follow strict rules, which you can read here (PDF).
While listing as a Grand Jury Finalist is an achievement in itself, it does not necessarily indicate that the entry will receive a prize.
The 2018 World Final competition Finalists are:
(In alphabetical order within each category)
Barrette plain/origin
Barrette fondenti plain /origin
London Chocolate (United Kingdom) – London Chocolate: Madagascar (Mava Ottange)
Cacao Hunters (Colombia) – Tumaco 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Canoabo 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Choroni 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Ocumare 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Carenero 70%
Bakáu (Peru) – Cuzco Select 72%
Soma Chocolatemaker (Canada) – Guasare
Soma Chocolatemaker (Canada) – Hacienda Victoria
Soma Chocolatemaker (Canada) – Esmeraldas
Maraná (Peru) – Cusco 70% – Dark Chocolate
Maraná (Peru) – Piura 70% – Dark Chocolate
Maraná (Peru) – San Martin 70% – Dark Chocolate
Fruition Chocolate Works (United States) – Wild Bolivia 74% Dark
Hummingbird Chocolate Maker (Canada) – Copan
Harper Macaw (United States) – 70% Brazilian Rainforest Blend
Pacari Chocolate (Ecuador) – Manabí 65%
Pacari Chocolate (Ecuador) – Raw 70%
French Broad Chocolates (United States) – 73% Guatemala Dark Chocolate
Cacao 70 (Canada) – Lights Out 70%
Cacaosuyo (Peru) – Chuncho-Cuzco
Alessandro Palozzo (Italy) – Peru 70%
Nina Fine Chocolates (Peru) – Nina 70%
Chocolaterie Morin (France) – Honduras 70%
Pacari Chocolate (Ecuador) – La Cumbia 70%
Amano Chocolate Company (United States) – Amano Macoris
Amano Chocolate Company (United States) – Amano Ocumare
Friis-Holm Chokolade (Denmark) – Chuno 70% – Double Turned
Friis-Holm Chokolade (Denmark) – Nicaliso
Friis-Holm Chokolade (Denmark) – Rugoso 70%
Friis-Holm Chokolade (Denmark) – Chuno 70% Triple Turned
Friis-Holm Chokolade (Denmark) – Johe 70%
Friis-Holm Chokolade (Denmark) – Medagla 70%
Friis-Holm Chokolade (Denmark) – La Dalia 70%
Friis-Holm Chokolade (Denmark) – La Dalia 60%
Friis-Holm Chokolade (Denmark) – O’Payo 68%
Friis-Holm Chokolade (Denmark) – Rugoso 70% Bad Fermentation
Micro-batch – Barrette fondenti plain /origin
Omnom Chocolate (Iceland) – Madagascar 66%
Fresco (United States) – Polochic 70% Light Roast
Fresco (United States) – Polochic 70% Medium Roast
Fresco (United States) – Polochic 70% Dark Roast
Zoto (Belgium) – El Castillero 70%
Cacao Hunters (Colombia) – Arhuacos 72%
Dandelion Chocolate (United States) – Hacienda Azul, Costa Rica- 2016
Dandelion Chocolate (United States) – Tumaco, Colombia – 2017
Dandelion Chocolate (United States) – Kokoa Kamili, Tanzania- 2014
Dandelion Chocolate (United States) – Maya Mountain, Belize- 2016
Dandelion Chocolate (United States) – Maya Mountain, Belize – 2015
Goodnow Farms Chocolate (United States) – Ucayali, 70%
Stone Grindz Chocolate (United States) – Ucayali River, Peru 70%
Qantu (Canada) – Chuncho 70%
Qantu (Canada) – Gran Blanco 70%
Qantu (Canada) – Bagua 70%
Qantu (Canada) – Chaska 70%
TA.CHO taller de chocolate (Mexico) – “Consuelo 73%” Finca “La Joya”
Legast (Belgium) – Gran Nativo Blanco
Legast (Belgium) – Maleku
Cacao 70 (Canada) – SE – Asochivite 70%
Svenska Kakaobolaget (Sweden) – Tanzania 74%
Svenska Kakaobolaget (Sweden) – Ucayali 72%
Solkiki Chocolatemaker (United Kingdom) – 70% Gran Chililique – Chulucanas, Piura, Peru
Harrer Chocolat (Hungary) – Peru 74% Gran Nativo Blanco
Harrer Chocolat (Hungary) – Peru 72% Chililique
Guido Castagna (Italy) – Nicaragua 24 mesi
Martin Mayer Schokoladen (Austria) – El Cibao (Öko Caribe) – Dominican Republic
Martin Mayer Schokoladen (Austria) – Alto Beni – Bolivia
Bodrato Cioccolato (Italy) – Dark Chocolate Bar Tanzania 78%
ChocoCard (Hungary) – Nica La Dalia 72%
Ara Chocolat (France) – Tolita 72%
Ara Chocolat (France) – Antioquia 70%
Ara Chocolat (France) – Chuncho 70% – 4 days of fermentation
The Smooth Chocolator (Australia) – Tanzania Kokoa Kamili 70%
The Smooth Chocolator (Australia) – Piura Blanco Peru 67%
The Smooth Chocolator (Australia) – Ramnath Trinidad 67%
green bean to bar Chocolate (Japan) – Tanzania 70%
MILTOS (Japan) – Madagascar, Sambirano
Dandelion Chocolate Japan (Japan) – 70% Maya Mountain, Belize
Wellington Chocolate Factory (New Zealand) – Peru Chocolate Bar
Musée du Chocolat Théobroma (Japan) – Venezuela Chuao 70%
Musée du Chocolat Théobroma (Japan) – Peru Piura 70%
Musée du Chocolat Théobroma (Japan) – Vietnam Ben Tre 70%
Hogarth Craft Chocolate (New Zealand) – Porcelana
Barrette ad alta% cioccolato fondente (sopra 85%)
Fresco (United States) – Polochic 100%, Light Roast
Chocotenango (United States) – Wild Bolivia
Kakaw Museo (Mexico) – Tableta de Origen La Rioja- Xocolate Chiapas
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 100% Criollo Cocoa – Organic
Stone Grindz Chocolate (United States) – Hacienda Victoria 85%
Pacari Chocolate (Ecuador) – Raw 85% with Coconut Sugar
Pacari Chocolate (Ecuador) – Raw 100%
Cacaosuyo (Peru) – Chawpi Tuta
Coup De Chocolat (Belgium) – Jerome
Zart Pralinen Chocolate Makers (Austria) – La Dalia Tenor 100%
Friis-Holm Chokolade (Denmark) – La Dalia 85%
Bonny Chocolate (邦尼巧克力工坊) (Taiwan) – 85% Dark Chocolate Bars
Amazon food company (Vietnam) – Bapula Chocolate Baria Organic 92%
Malagos Chocolate (Philippines) – Malagos 85% Dark Chocolate
曾志元 Zengzhiyuan台灣Taiwan (Taiwan) – 曾志元85%巧克力
Barrette fondenti ruvide plain/origin
Gardini (Italy) – “Rustico”
Cacaosuyo (Peru) – Piura Batan
Antica Dolceria Bonajuto (Italy) – From Bean to Bar Bonajuto – Gran Nativo Blanco
Minimal Bean to Bar Chocolate (Japan) – Colombia Tumaco 75%
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan #9, 70%, Double Ferment, Rough Ground
Barrette fondenti plain /origin prodotte con zuccheri alternativi naturali
Goodnow Farms Chocolate (United States) – Asochivite with Maple Sugar, 70%
Palette de Bine (Canada) – Palette de Bine “Bine à l’érable” Wild Bolivia 70%
Hummingbird Chocolate Maker (Canada) – Maple
Aruntam – Sensory Chocolate (Italy) – Curarai Acriollado Amazonico Ecuador Fine Raw Chocolate 72½ Single Origin Archidona, Napo
Aruntam – Sensory Chocolate (Italy) – Nacional Blanco Acriollado Fine Raw Chocolate 72½ Single Region Piura, Perú
Aruntam – Sensory Chocolate (Italy) – Trinitario Fine Raw Chocolate 72½ Kokoa Kamili Organic Cacao Single Origin Mbingu, Tanzania
Kakau Worship (Greece) – Kakau Worship 70% Peru Collection
Barrette al latte plain/origin
Me To We (Canada) – Me To We Milk Chocolate 42%
Fruition Chocolate Works (United States) – Brown Butter Milk Chocolate
Cacao 70 (Canada) – Smooth Operator 45%
Cacaosuyo (Peru) – Lecherita
Chocolaterie Morin (France) – Equateur Esmeralda Lait 48%
Rosehill Estate Chocolates (Sweden) – Tobago Estate Chocolate Laura Pralus
Ezaki Glico (Japan) – Madagascar and Ghana 44% cacao
Barrette al latte plain/origin (sopra 50%)
Bakáu (Peru) – Peru Select 60%
Omnom Chocolate (Iceland) – Milk of Nicaragua
Omnom Chocolate (Iceland) – Dark Milk of Tanzania
Castronovo Chocolate (United States) – Signature Collection: Tumaco, Colombia Dark Milk 60%
Limited Chocolate (United States) – Fiji Amelonado 2017 – 55% Milk Chocolate
Åkesson’s (United Kingdom) – Brazil – Fazendan Sempre Firme – 55% Dark Milk Chocolate
Harper Macaw (United States) – 57% Brazilian Rainforest Blend
Cacaosuyo (Peru) – Intense Milk
Cacaosuyo (Peru) – Piura Milk
Duffy’s (United Kingdom) – Duffy’s Honduras Mayan Red 61% Milk
Friis-Holm Chokolade (Denmark) – O’Payo Milk 50% – Organic
Sweets Escalier (Japan) – Peru piura milk 60%
green bean to bar Chocolate (Japan) – Palo Blanco – Peru – 50% Milk
MILTOS (Japan) – Brazil milk
Cacaotier Gokan (Japan) – Cacaotier Bar (Piura Lacte)
PARADAi Chocolate (Thailand) – Thailand Nakhon Si Thammarat – Dark Milk 58%
PARADAi Chocolate (Thailand) – Belize – Dark Milk 63%
Musée du Chocolat Théobroma (Japan) – Venezuela Chuao Dark Milk 60%
Hogarth Craft Chocolate (New Zealand) – Alto Beni Dark Milk
Cacaodada (South Korea) – Peru 54.8% dark milk
Micro-batch – Barrette al latte plain/origin
Omnom Chocolate (Iceland) – Milk of Madagascar
Barrette bianche plain/origin
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 43% Single Plantation White Chocolate – Organic
Cacaoterra/Xiquipil (El Salvador) – Cacaoterra/Shaw’s White chocolate (Honduras)
Chocolat Madagascar (Madagascar) – Chocolat Madagascar White Gold, 45% cocoa
Chocolatier Palet d’Or (Japan) – L’essence de cacao White
Barrette aromatizzate
Barrette cioccolato fondente con infusione o aromi
T’a Milano (Italy) – Tavoletta al limone
Forte Chocolates (United States) – Orange Jazz
Cacao Hunters (Colombia) – Café de Edi 61%
Fruition Chocolate Works (United States) – Irving Farm Coffee Chocolate 68%
Georgia Ramon (Germany) – Kardamom
Hummingbird Chocolate Maker (Canada) – Orange Cardamom
Harper Macaw (United States) – Bourbon Barrel Aged
Pacari Chocolate (Ecuador) – Lemongrass
Pacari Chocolate (Ecuador) – Lemon Verbena
Pacari Chocolate (Ecuador) – Andean Rose
Pacari Chocolate (Ecuador) – Andean Mint
Pacari Chocolate (Ecuador) – Jasmine
Pacari Chocolate (Ecuador) – Cardamom
Pacari Chocolate (Ecuador) – Allspice / Sweet Pepper
Pacari Chocolate (Ecuador) – Passion Fruit
French Broad Chocolates (United States) – Scorpion Dark Chocolate
Cacaosuyo (Peru) – Cedroncillo
Solkiki Chocolatemaker (United Kingdom) – 71% Marañon with Maraba Coffee – Peru/Rwanda
Harrer Chocolat (Hungary) – Peru 72% with Charapita Chili
ChocoCard (Hungary) – Voatsiperifery 69%
Sweets Escalier (Japan) – Madagascar sansho-japanese pepper 75%
Sweets Escalier (Japan) – Vietnam 75% shichimitougarashi
Leventetlesoleil (Taiwan) – elixir
Leventetlesoleil (Taiwan) – elixir
Leventetlesoleil (Taiwan) – C’est la vie
Leventetlesoleil (Taiwan) – C’est la vie
Nanaya (Japan) – craft chocolate matcha
Fu Wan Chocolate (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Tie Guan Yin Tea 62%
Fu Wan Chocolate (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Red Jade Tea 62%
Fu Wan Chocolate (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Charcoal Oolong Tea 62%
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan Magao (Wild Pepper) 62%
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan Ancient Coffee 62%
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan Fleur De Sel 70%
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan 62%, Black Pepper
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan 62%, White Pepper & Fleur de Sel
Choc Amor (United Kingdom) – Kalamata Olive Oil
Barrette di cioccolato fondente con inclusioni o pezzi
Bodrato Cioccolato (Italy) – Dark chocolate with pink pepper and cocoa beans
Mission Chocolate (Brazil) – Brazil Biomes: Cupuaçu 72%
Mission Chocolate (Brazil) – Three Theos: Theobroma Cacao+Bicolor+Cupuaçu
Nugali (Brazil) – Pimenta Rosa 63% cocoa
Armando canelon chocolates (Venezuela) – caramelo de sani (rio caribe 65%)
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & Black Pepper – Organic
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & “Wild” Voatsiperifery Pepper – Organic
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & Pink Pepper – Organic
Ambrosia Pastry Co (Canada) – Seabuckthorn and Candied Ginger
Hummingbird Chocolate Maker (Canada) – Toffee & Nib
Hummingbird Chocolate Maker (Canada) – Honey Lavender
Cacaosuyo (Peru) – Piura Nibs
Pacari Chocolate (Ecuador) – Coffee
Nina Fine Chocolates (Peru) – Nina 70% with Nibs
Maitre Chocolatier Wenschitz (Austria) – Handmade Arriba 72% Blumig
Amano Chocolate Company (United States) – Raspberry Rose
green bean to bar Chocolate (Japan) – Chuao 70% – Nibs
Meiji (Japan) – Dominica with Yuzu Chenpi
Cacaotier Gokan (Japan) – Cacaotier Bar (Mikkabi Mikan)
Theo and Philo Chocolate (Philippines) – 65% Dark Chocolate with Black Sesame, Cashew and Pili Nuts
Choconanbu (Japan) – Nanbu Tablet with Sesame Cracker
Hogarth Craft Chocolate (New Zealand) – Manuka Honey & Cocoa Nib
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Papua New Guinea 70%, Taiwan Mango
Marou Chocolate (Vietnam) – Maison Marou – Caramelized Popped Rice
David H. Chow Chocolates & Confections (Canada) – Black Currant, Lavender, Earl Grey Bar
Barrete cioccolato fondente ripiene
Gardini (Italy) – “Insolito” , Gianduia Salata
Piccola Pasticceria (Italy) – Chinotto di Savona
Clement (Germany) – Clement Single Malt Whisky Schokolade
Martin Mayer Schokoladen (Austria) – Dirndl (Kornelkirsche) – Tafel 70g
Martin Mayer Schokoladen (Austria) – Hauszwetschke – Tafel 70g
Zart Pralinen Chocolate Makers (Austria) – Kissed by the Muse (Kalê & ZART)
Barrette ruvide fondenti aromatizzate
Wolter (Mexico) – Quetzalli 70% con Sal de Chicatana y Cardamomo
‘Naked’ filled dark chocolate bars (filling only, no coating)
Guido Castagna (Italy) – Gianduja-Fondente
Barrette ciccolato al latte con infusione o aromi
TCHO (United States) – Mokaccino
Lyra (Slovakia) – Coffee – Milk Chocolate
Fruition Chocolate Works (United States) – Hudson Valley Bourbon Dark Milk
Mānoa Chocolate Hawaii (United States) – Ghost Pepper
Cacaosuyo (Peru) – Lucuma
K+M Extravirgin Chocolate (United States) – K+M Extravirgin Milk Chocolate Nicaragua
K+M Extravirgin Chocolate (United States) – K+M Extravirgin Milk Chocolate Winter Spice
Utopick Cacao (Spain) – Gin Tonic
Friis-Holm Chokolade (Denmark) – O’Payo Milk Sansho Pepper
Ezaki Glico (Japan) – Yuzu
Ezaki Glico (Japan) – Japanese strawberry “Amaou”
Chitra’m Craft Chocolates (India) – Chitra’m Craft Chocolates – Milk Chocolate (Mango Lassi)
Wellington Chocolate Factory (New Zealand) – Raspberry Milk Chocolate Bar
Choc Amor (United Kingdom) – Chilli Cappuccino
Barrette di cioccolato al latte con inclusioni o pezzi
Gardini (Italy) – Cacao e Sale: latte sale e liquerizia
Gardini (Italy) – Cacao e Sale: latte con sale e olio EVO
Omnom Chocolate (Iceland) – Caramel + Milk
TCHO (United States) – Toffee + Sea Salt
TCHO (United States) – Maker’s Series: Sesame Crisp
Fruition Chocolate Works (United States) – Corazon de Dahlia Quinoa Crunch
Cacaosuyo (Peru) – Quinoa Crunch
Forte Chocolates (United States) – Marcona Almonds in Milk Chocolate
Taucherli (Switzerland) – Raps
Svenska Kakaobolaget (Sweden) – Lakrits
Evers & Tochter Manufaktur (Germany) – Milk Chocolate with Salt and Truffle
Solkiki Chocolatemaker (United Kingdom) – 60% Marañon Coconut Dark Milk with Union’s House Blend Coffee and Pink Mountain Salt
Friis-Holm Chokolade (Denmark) – O’Payo Milk Chunky Salty Liquorice
Ezaki Glico (Japan) – Ume-boshi
Theo and Philo Chocolate (Philippines) – Milk Chocolate Adobo
Bennetts of Mangawhai (New Zealand) – Plum Crumble
Barrette di cioccolato al latte ripiene
Clement (Germany) – Clement Jamaika Rum Schokolade
Millesime Chocolat (Belgium) – Madagascar 2017 Lacté Praliné
Martin Mayer Schokoladen (Austria) – Weichsel Koriander – Tafel 70g
Barrette al cioccolato bianco aromatizzato con infusione o aromi
T’a Milano (Italy) – Tavoletta cioccolato bianco al Caramello e Sale delle Hawaii
Omnom Chocolate (Iceland) – Lakkrís + Sea Salt
Omnom Chocolate (Iceland) – Coffee + Milk
Kaitxo (Spain) – Pistatxo Karamelizado
Soma Chocolatemaker (Canada) – Raspberry Bar
Mamuschka (Argentina) – Patagonian Berries & Flowers
Only Child Chocolate Co (United States) – Hedgehog in the Fog
Harrer Chocolat (Hungary) – Mango Maracuja
Monsieur Truffe (Australia) – Australian Plum
Ishiya (Japan) – Matcha Grinded in Oil
Ishiya (Japan) – Iwai Kuro Kinako
Ishiya (Japan) – Kokuto Kinako
Ishiya (Japan) – Azuki & Ten-cha
Barrette al cioccolato bianco con inclusioni o pezzi
Bruno Chocolate (Israel) – Tiras bar
Bodrato Cioccolato (Italy) – White chocolate bar with cranberry and cinnamon
Omnom Chocolate (Iceland) – Black n’ Burnt Barley
Soma Chocolatemaker (Canada) – Mango Chili Bar
Soma Chocolatemaker (Canada) – Blackcurrant bar
Taucherli (Switzerland) – Noel
Fjåk Chocolate (Norway) – White & Lingonberry
Fjåk Chocolate (Norway) – Caramelised White & Norwegian Gingerbread
Cacaotier Gokan (Japan) – Cacaotier Bar (Hojicha Anise)
Ishiya (Japan) – Yuzu & Salt
Ishiya (Japan) – Touji
Musée du Chocolat Théobroma (Japan) – Kakinotane challenge
ChocolaTas Vancouver Chocolates Ltd. (Canada) – Whimsical White Tablet
Barrette al cioccolato al bianco ripiene
Amazing Cacao (Russia) – White Chocolate Cappuccino
Ganaches, paletes, praline e tartufi alla ganache
Ganache o tartufi di cioccolato fondente non aromatizzato
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Buffalo Cream
Mercedes Chocolaterie (Finland) – Centenario Concha
Ara Chocolat (France) – Ganache nature grand cru Chuncho
Malagos Chocolate (Philippines) – 72% Dark Chocolate Ganache
Sweet Lollapalooza Fine Chocolates (Canada) – Pure Nacional
Ganache o tartufi con cioccolato fondente aromatizzato
Torta Pistocchi Firenze (Italy) – Torta Martinica Dream
Piccola Pasticceria (Italy) – Bonet
Slitti (Italy) – Pralina Irish Coffee
Slitti (Italy) – Pralina Lampone
Beth’s Chocolate (United States) – Pomegranate
Delaveaux Chocolatier (France) – Ganache Mojito
Delaveaux Chocolatier (France) – Ganache fruit de la passion
Colomb Béréni Création C.B.C. (France) – chocolat rhum/raisin
Ara Chocolat (France) – Ganache olives noires Tanches de Nyons
Le Petit Chocolatier (France) – Ganache thym et zestes de citron
Au Bon Chocolat (France) – Ardentes
Forte Chocolates (United States) – Cherry Almond
Chocolatier Reen (Belgium) – Rhubarb
Laurent Gerbaud Chocolatier (Belgium) – Ganache aux Olives Taggiasche
Laurent Gerbaud Chocolatier (Belgium) – Ganache Yuzu
Musée du Chocolat Théobroma (Japan) – Truffle Yuzu
Fifth Dimension Chocolates (United Kingdom) – Whisky (Water Ganache)
拾米屋米花/蘇怡帆 (Taiwan) – (premium)百年梅酒威士忌
Malagos Chocolate (Philippines) – Rhum
Chuang Chocolate (Taiwan) – Shanghai Nights
Chuang Chocolate (Taiwan) – WuSong Fights the Tiger
Sweet Lollapalooza Fine Chocolates (Canada) – Raspberry Noir
Sweet Lollapalooza Fine Chocolates (Canada) – Herbsaint
L’Amethyste Patisserie (United Kingdom) – Black Forest
Harrer Chocolat (Hungary) – Kaffir lime levél-madagaszkári vadbors (leaves of kaffir lime-wildpepper from Madagascar)
Harrer Chocolat (Hungary) – kakukkfű-citromnád (thymian-lemongrass)
BETA5 (Canada) – Mandarin
Soma Chocolatemaker (Canada) – Surette Truffle
Ganache o tartufi al cioccolato al latte
Mercedes Chocolaterie (Finland) – Cinnamon Calvados charm
Que Bo! Chocolatería Mexicana Evolutiva (Mexico) – Bombón de Maracuya con Pimienta Rosa
Andreas Muschler (Germany) – ´Mogador ´
Kreuther Handcrafted Chocolate (United States) – Forbidden Rice
Forte Chocolates (United States) – Pumpkin Spice Truffle
chocoMe (Hungary) – chocoMe Petit 21 – Bite-sized milk chocolate squares with Piemonte hazelnut praline and Ethiopean Harrar coffee filling
Harrer Chocolat (Hungary) – fügefalevél (leaves of fig)
Ganaches o tartufi di cioccolato bianco
Torta Pistocchi Firenze (Italy) – Torta di cioccolato bianco e Albicocche al Cognac
Torta Pistocchi Firenze (Italy) – Elisa’s Cake
Bruno Chocolate (Israel) – Strawberry cheesecake
Piccola Pasticceria (Italy) – Biancomangiare
Chocolatte (Sweden) – Basil & raspberry
Forte Chocolates (United States) – Lemon Pepper in White Chocolate Truffle
Cacao & Cardamom Chocolatier (United States) – Passionfruit
Fifth Dimension Chocolates (United Kingdom) – Cambodian Curry
Ganache o tertufi prodotti utilizzando ciccolati misti Fondente /latte/bianco per copertura o ripieno
Paola Francesca Bertani (Italy) – Aleatica
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Pistacchio Bronte
Handgjort Stockholm (Sweden) – Lime mint and Bergamot
Mostly Chocolate (United States) – S’mores
Colomb Béréni Création C.B.C. (France) – chocolat au miel et pollen
Joel Vilcoq Chocolatier (France) – Ganache bissap
Chuang Chocolate (Taiwan) – Snow Flower
Chuang Chocolate (Taiwan) – Green Lemon&Tender Ginger
Sweet Lollapalooza Fine Chocolates (Canada) – Passion Kalamansi
Sweet Lollapalooza Fine Chocolates (Canada) – Teaism
CsoKiss Manufaktura (Hungary) – Gyulai Vadbodza bonbon / Gyulai’s Wild Elderberry bonbon
Winchester Cocoa Company (United Kingdom) – Yuzu and chilli
Seed Confections (Canada) – Cranberry Sage
BETA5 (Canada) – Negroni
BETA5 (Canada) – Tequila Sunrise
BETA5 (Canada) – Gingerbread
BETA5 (Canada) – Matcha – Yuzu
Praline a base di noci e noci ricoperte
Praline a base di frutta/ gianduja con ciccolato fondente
Guido Castagna (Italy) – Cremino Menta liquirizia
Guido Castagna (Italy) – Cremino Cannella Calendula
Guido Castagna (Italy) – Cremino Cardamomo Malva
Guido Castagna (Italy) – Cremino Pistacchio
Joel Vilcoq Chocolatier (France) – Praliné pistache
Kreuther Handcrafted Chocolate (United States) – Pumpkin Sesame and Mole
Chapon (France) – Canela
Laurent Gerbaud Chocolatier (Belgium) – Praliné Sésame
Fifth Dimension Chocolates (United Kingdom) – Hazelnut
Chuang Chocolate (Taiwan) – Ginger & Hazelnut Praline
Gianduiotto fondente
Guido Castagna (Italy) – Giuinott
Bardini (Italy) – Cremino Bardini
Bardini (Italy) – Gianduiotto Bardini
Cremino al cioccolato fondente aromatizzato
Gardini (Italy) – Cremino Bigusto con Liquerizia
Gardini (Italy) – Cremino Bigusto con Amarene
Gardini (Italy) – Cremino Bigusto con Uvetta di Corinto
Gardini (Italy) – Cremino Bigusto con Noci
Marzapane ricoperto al cioccolato fondente
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Violetta
Sensaciones de Chocolate (Spain) – Azahar
Sawade Berlin (Germany) – Walnuss auf Weinbrandmarzipan
Praline a base di noci/gianduja con cioccolato al latte
Giraudi (Italy) – Pralina Pistacchio
Patrick Gelencser Chocolatier (France) – Valencia praliné chocolat au lait
zChocolat (France) – Barre Z lait
zChocolat (France) – Z lait
Chocolat du Jour (Brazil) – Peanut Praliné Bonbon
Cacao & Cardamom Chocolatier (United States) – Five Spice Praline
Musée du Chocolat Théobroma (Japan) – Black sesame
Gianduiotto al latte
Piccola Pasticceria (Italy) – Piccolo Gianduja
Giraudi (Italy) – Gianduiotto Classico
Davide appendino Bean[TO]Ciok (Italy) – Gianduiotto
Cremino di cioccolato al latte non aromatizzato
Varvaro (Italy) – Cremino a Tre Strati
Piccola Pasticceria (Italy) – Cremino Tre Colori
Marzapane ricoperto al cioccolato la latte
Piccola Pasticceria (Italy) – Zuppa Inglese
Dragées al latte/noci intere ricoperte di cioccolato al latte
Slitti (Italy) – Mandorle d’Avola
Chocolat du Jour (Brazil) – Chocopop
Luphia (United States) – Caramelized Almonds + Milk Chocolate
Ezaki Glico (Japan) – Fried Almond
Praline con frutta in guscio e cioccolato bianco
Bardini (Italy) – Tartufo Bardini
zChocolat (France) – Z blanc
Dragées di cioccolato bianco, noci intere ricoperte
Torta Pistocchi Firenze (Italy) – Drageès di Pistacchio Siciliano, cioccolato bianco, polvere di arancia e sale marino
Luphia (United States) – Matcha Chocolate Almonds
Cona’s (Taiwan) – 有機紅玉茶夏果
Caramello
Caramello ricoperti con cioccolato fondente
Malmstens Mat & Choklad (Sweden) – ginger
Chocolatte (Sweden) – Liquorice and sea salt
Fruition Chocolate Works (United States) – Brown Butter Bourbon Caramels
Forte Chocolates (United States) – Rosemary Orange Caramel
Cacao & Cardamom Chocolatier (United States) – Oregano Caramel
Bennetts of Mangawhai (New Zealand) – Sesame Caramel in Dark Chocolate
Fifth Dimension Chocolates (United Kingdom) – Arctic Thyme Caramel
Malagos Chocolate (Philippines) – Salted Caramel
Chuang Chocolate (Taiwan) – Pink Peppercorn Caramel
Caramello ricoperto con cioccolato al latte
Forte Chocolates (United States) – Milk Sea Salt Caramel
Cacao & Cardamom Chocolatier (United States) – Mango Caramel
Altre -frutti/zucchero/burro/crema
Paste di frutta, gelatine, gelée ricoperte con cioccolato fondente
LoGA SoLAR, Ming Zhun Business Company and National Kaohsiung University of Hospitality and Tourism Benit (Taiwan) – Rose Litchi Chocolate
Frutti interi ricoperti di cioccolato fondente
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Boero
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Banana
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Cacao Nibs
Frutti interi ricoperti di cioccolato al latte
Torta Pistocchi Firenze (Italy) – Uvetta cioccolato al latte e mandorla
Slitti (Italy) – Black Cherry
Slitti (Italy) – Alkekengi
Que Bo! Chocolatería Mexicana Evolutiva (Mexico) – Mangos Enchilados con Chocolate de Leche al 50% Cacao
Spalmabili
Spalmabili con cioccolato fondente (senza latte in polvere)
Guido Castagna (Italy) – +55
La Botteghina del Cioccolato (Italy) – La nocciolosa
Kahkow (Dominican Republic) – Chocodamia
Hogarth Craft Chocolate (New Zealand) – Dark Hazelnut Spread
Spalmabili con cioccolato al latte
Piccola Pasticceria (Italy) – Buongiorno allo Zabaione
Giraudi (Italy) – Giacometta Pistacchio
Lyra (Slovakia) – Spread praline