World Final Competition 2018 – Grand Jury Finalists

novembre 18, 2018 5:15 pm by International Chocolate Awards in Finalists

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the World Final Competition which was held  26 October, – 2 November, 2018 in Florence, Italy.

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

Alessandro Palozzo (Italy) – Peru 70%
Amano Chocolate Company (United States) – Amano Macoris
Amano Chocolate Company (United States) – Amano Ocumare
Bakáu (Peru) – Cuzco Select 72%
Cacao 70 (Canada) – Lights Out 70%
Cacao Hunters (Colombia) – Tumaco 70%
Cacaosuyo (Peru) – Chuncho-Cuzco
Chocolaterie Morin (France) – Honduras 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Canoabo 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Carenero 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Choroni 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Ocumare 70%
French Broad Chocolates (United States) – 73% Guatemala Dark Chocolate
Friis-Holm Chokolade (Denmark) – Chuno 70% – Double Turned
Friis-Holm Chokolade (Denmark) – Chuno 70% Triple Turned
Friis-Holm Chokolade (Denmark) – Johe 70%
Friis-Holm Chokolade (Denmark) – La Dalia 60%
Friis-Holm Chokolade (Denmark) – La Dalia 70%
Friis-Holm Chokolade (Denmark) – Medagla 70%
Friis-Holm Chokolade (Denmark) – Nicaliso
Friis-Holm Chokolade (Denmark) – O’Payo 68%
Friis-Holm Chokolade (Denmark) – Rugoso 70%
Friis-Holm Chokolade (Denmark) – Rugoso 70% Bad Fermentation
Fruition Chocolate Works (United States) – Wild Bolivia 74% Dark
Harper Macaw (United States) – 70% Brazilian Rainforest Blend
Hummingbird Chocolate Maker (Canada) – Copan
London Chocolate (United Kingdom) – London Chocolate: Madagascar (Mava Ottange)
Maraná (Peru) – Cusco 70% – Dark Chocolate
Maraná (Peru) – Piura 70% – Dark Chocolate
Maraná (Peru) – San Martin 70% – Dark Chocolate
Nina Fine Chocolates (Peru) – Nina 70%
Paccari Chocolate (Ecuador) – La Cumbia 70%
Paccari Chocolate (Ecuador) – Manabí 65%
Paccari Chocolate (Ecuador) – Raw 70%
Soma Chocolatemaker (Canada) – Esmeraldas
Soma Chocolatemaker (Canada) – Guasare
Soma Chocolatemaker (Canada) – Hacienda Victoria

Micro-batch – Barrette fondenti plain /origin

Ara Chocolat (France) – Antioquia 70%
Ara Chocolat (France) – Chuncho 70% – 4 days of fermentation
Ara Chocolat (France) – Tolita 72%
Bodrato Cioccolato (Italy) – Dark Chocolate Bar Tanzania 78%
Cacao 70 (Canada) – SE – Asochivite 70%
Cacao Hunters (Colombia) – Arhuacos 72%
ChocoCard (Hungary) – Nica La Dalia 72%
Dandelion Chocolate (United States) – Hacienda Azul, Costa Rica- 2016
Dandelion Chocolate (United States) – Kokoa Kamili, Tanzania- 2014
Dandelion Chocolate (United States) – Maya Mountain, Belize – 2015
Dandelion Chocolate (United States) – Maya Mountain, Belize- 2016
Dandelion Chocolate (United States) – Tumaco, Colombia – 2017
Dandelion Chocolate Japan (Japan) – 70% Maya Mountain, Belize
Fresco (United States) – Polochic 70% Dark Roast
Fresco (United States) – Polochic 70% Light Roast
Fresco (United States) – Polochic 70% Medium Roast
Goodnow Farms Chocolate (United States) – Ucayali, 70%
green bean to bar Chocolate (Japan) – Tanzania 70%
Guido Castagna (Italy) – Nicaragua 24 mesi
Harrer Chocolat (Hungary) – Peru 72% Chililique
Harrer Chocolat (Hungary) – Peru 74% Gran Nativo Blanco
Hogarth Craft Chocolate (New Zealand) – Porcelana
Legast (Belgium) – Gran Nativo Blanco
Legast (Belgium) – Maleku
Martin Mayer Schokoladen (Austria) – Alto Beni – Bolivia
Martin Mayer Schokoladen (Austria) – El Cibao (Öko Caribe) – Dominican Republic
MILTOS (Japan) – Madagascar, Sambirano
Musée du Chocolat Théobroma (Japan) – Peru Piura 70%
Musée du Chocolat Théobroma (Japan) – Venezuela Chuao 70%
Musée du Chocolat Théobroma (Japan) – Vietnam Ben Tre 70%
Omnom Chocolate (Iceland) – Madagascar 66%
Qantu (Canada) – Bagua 70%
Qantu (Canada) – Chaska 70%
Qantu (Canada) – Chuncho 70%
Qantu (Canada) – Gran Blanco 70%
Solkiki Chocolatemaker (United Kingdom) – 70% Gran Chililique – Chulucanas, Piura, Peru
Stone Grindz Chocolate (United States) – Ucayali River, Peru 70%
Svenska Kakaobolaget (Sweden) – Tanzania 74%
Svenska Kakaobolaget (Sweden) – Ucayali 72%
TA.CHO taller de chocolate (Mexico) – “Consuelo 73%” Finca “La Joya”
The Smooth Chocolator (Australia) – Piura Blanco Peru 67%
The Smooth Chocolator (Australia) – Ramnath Trinidad 67%
The Smooth Chocolator (Australia) – Tanzania Kokoa Kamili 70%
Wellington Chocolate Factory (New Zealand) – Peru Chocolate Bar
Zoto (Belgium) – El Castillero 70%

Barrette ad alta% cioccolato fondente (sopra 85%)

Amazon food company (Vietnam) – Bapula Chocolate Baria Organic 92%
Bonny Chocolate (邦尼巧克力工坊) (Taiwan) – 85% Dark Chocolate Bars
Cacaosuyo (Peru) – Chawpi Tuta
Chocotenango (United States) – Wild Bolivia
Coup De Chocolat (Belgium) – Jerome
Fresco (United States) – Polochic 100%, Light Roast
Friis-Holm Chokolade (Denmark) – La Dalia 85%
Kakaw Museo (Mexico) – Tableta de Origen La Rioja- Xocolate Chiapas
Malagos Chocolate (Philippines) – Malagos 85% Dark Chocolate
Paccari Chocolate (Ecuador) – Raw 85% with Coconut Sugar
Paccari Chocolate (Ecuador) – Raw 100%
Stone Grindz Chocolate (United States) – Hacienda Victoria 85%
Zart Pralinen Chocolate Makers (Austria) – La Dalia Tenor 100%
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 100% Criollo Cocoa – Organic
曾志元巧克力 Zengzhiyuan Chocolate (Taiwan) – 曾志元85%巧克力

Barrette fondenti ruvide plain/origin

Antica Dolceria Bonajuto (Italy) – From Bean to Bar Bonajuto – Gran Nativo Blanco
Cacaosuyo (Peru) – Piura Batan
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan #9, 70%, Double Ferment, Rough Ground
Gardini (Italy) – “Rustico”
Minimal Bean to Bar Chocolate (Japan) – Colombia Tumaco 75%

Barrette fondenti plain /origin prodotte con zuccheri alternativi naturali

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
Goodnow Farms Chocolate (United States) – Asochivite with Maple Sugar, 70%
Hummingbird Chocolate Maker (Canada) – Maple
Kakau Worship (Greece) – Kakau Worship 70% Peru Collection
Palette de Bine (Canada) – Palette de Bine “Bine à l’érable” Wild Bolivia 70%

Barrette al latte plain/origin

Cacao 70 (Canada) – Smooth Operator 45%
Cacaosuyo (Peru) – Lecherita
Chocolaterie Morin (France) – Equateur Esmeralda Lait 48%
Ezaki Glico (Japan) – Madagascar and Ghana 44% cacao
Fruition Chocolate Works (United States) – Brown Butter Milk Chocolate
Me To We (Canada) – Me To We Milk Chocolate 42%
Rosehill Estate Chocolates (Sweden) – Tobago Estate Chocolate Laura Pralus

Barrette al latte plain/origin (sopra 50%)

Bakáu (Peru) – Peru Select 60%
Cacaodada (South Korea) – Peru 54.8% dark milk
Cacaosuyo (Peru) – Intense Milk
Cacaosuyo (Peru) – Piura Milk
Cacaotier Gokan (Japan) – Cacaotier Bar (Piura Lacte)
Castronovo Chocolate (United States) – Signature Collection: Tumaco, Colombia Dark Milk 60%
Duffy’s (United Kingdom) – Duffy’s Honduras Mayan Red 61% Milk
Friis-Holm Chokolade (Denmark) – O’Payo Milk 50% – Organic
green bean to bar Chocolate (Japan) – Palo Blanco – Peru – 50% Milk
Harper Macaw (United States) – 57% Brazilian Rainforest Blend
Hogarth Craft Chocolate (New Zealand) – Alto Beni Dark Milk
Limited Chocolate (United States) – Fiji Amelonado 2017 – 55% Milk Chocolate
MILTOS (Japan) – Brazil milk
Musée du Chocolat Théobroma (Japan) – Venezuela Chuao Dark Milk 60%
Omnom Chocolate (Iceland) – Dark Milk of Tanzania
Omnom Chocolate (Iceland) – Milk of Nicaragua
PARADAi Chocolate (Thailand) – Belize – Dark Milk 63%
PARADAi Chocolate (Thailand) – Thailand Nakhon Si Thammarat – Dark Milk 58%
Sweets Escalier (Japan) – Peru piura milk 60%
Åkesson’s (United Kingdom) – Brazil – Fazendan Sempre Firme – 55% Dark Milk Chocolate

Micro-batch – Barrette al latte plain/origin

Omnom Chocolate (Iceland) – Milk of Madagascar

Barrette bianche plain/origin

Cacaoterra/Xiquipil (El Salvador) – Cacaoterra/Shaw’s White chocolate (Honduras)
Chocolatier Palet d’Or (Japan) – L’essence de cacao White
Chocolat Madagascar (Madagascar) – Chocolat Madagascar White Gold, 45% cocoa
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 43% Single Plantation White Chocolate – Organic


Barrette aromatizzate

Barrette cioccolato fondente con infusione o aromi

Cacao Hunters (Colombia) – Café de Edi 61%
Cacaosuyo (Peru) – Cedroncillo
Choc Amor (United Kingdom) – Kalamata Olive Oil
ChocoCard (Hungary) – Voatsiperifery 69%
Forte Chocolates (United States) – Orange Jazz
French Broad Chocolates (United States) – Scorpion Dark Chocolate
Fruition Chocolate Works (United States) – Irving Farm Coffee Chocolate 68%
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
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 Magao (Wild Pepper) 62%
Fu Wan Chocolate (Taiwan) – Regent Taipei x Fu Wan Chocolate, Taiwan Charcoal Oolong 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 Tie Guan Yin Tea 62%
Georgia Ramon (Germany) – Kardamom
Harper Macaw (United States) – Bourbon Barrel Aged
Harrer Chocolat (Hungary) – Peru 72% with Charapita Chili
Hummingbird Chocolate Maker (Canada) – Orange Cardamom
Leventetlesoleil (Taiwan) – C’est la vie
Leventetlesoleil (Taiwan) – elixir
Nanaya (Japan) – craft chocolate matcha
Paccari Chocolate (Ecuador) – Allspice / Sweet Pepper
Paccari Chocolate (Ecuador) – Andean Mint
Paccari Chocolate (Ecuador) – Andean Rose
Paccari Chocolate (Ecuador) – Cardamom
Paccari Chocolate (Ecuador) – Jasmine
Paccari Chocolate (Ecuador) – Lemongrass
Paccari Chocolate (Ecuador) – Lemon Verbena
Paccari Chocolate (Ecuador) – Passion Fruit
Solkiki Chocolatemaker (United Kingdom) – 71% Marañon with Maraba Coffee – Peru/Rwanda
Sweets Escalier (Japan) – Madagascar sansho-japanese pepper 75%
Sweets Escalier (Japan) – Vietnam 75% shichimitougarashi
T’a Milano (Italy) – Tavoletta al limone

Barrette di cioccolato fondente con inclusioni o pezzi

Amano Chocolate Company (United States) – Raspberry Rose
Ambrosia Pastry Co (Canada) – Seabuckthorn and Candied Ginger
Armando canelon chocolates (Venezuela) – caramelo de sani (rio caribe 65%)
Bodrato Cioccolato (Italy) – Dark chocolate with pink pepper and cocoa beans
Cacaosuyo (Peru) – Piura Nibs
Cacaotier Gokan (Japan) – Cacaotier Bar (Mikkabi Mikan)
David H. Chow Chocolates & Confections (Canada) – Black Currant, Lavender, Earl Grey Bar
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Papua New Guinea 70%, Taiwan Mango
green bean to bar Chocolate (Japan) – Chuao 70% – Nibs
Hogarth Craft Chocolate (New Zealand) – Manuka Honey & Cocoa Nib
Hummingbird Chocolate Maker (Canada) – Honey Lavender
Hummingbird Chocolate Maker (Canada) – Toffee & Nib
Maitre Chocolatier Wenschitz (Austria) – Handmade Arriba 72% Blumig
Marou Chocolate (Vietnam) – Maison Marou – Caramelized Popped Rice
Meiji (Japan) – Dominica with Yuzu Chenpi
Mission Chocolate (Brazil) – Brazil Biomes: Cupuaçu 72%
Mission Chocolate (Brazil) – Three Theos: Theobroma Cacao+Bicolor+Cupuaçu
Nina Fine Chocolates (Peru) – Nina 70% with Nibs
Nugali (Brazil) – Pimenta Rosa 63% cocoa
Paccari Chocolate (Ecuador) – Coffee
Samurai Nanbu Cracker Tablet supervised by Chocolatier Hideaki Sarudate (Japan) – Nanbu Tablet with Sesame Cracker
Theo and Philo Chocolate (Philippines) – 65% Dark Chocolate with Black Sesame, Cashew and Pili Nuts
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & “Wild” Voatsiperifery Pepper – Organic
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & Black Pepper – Organic
Åkesson’s (United Kingdom) – Madagascar – Bejofo Estate – 75% Trinitario Cocoa & Pink Pepper – Organic

Barrete cioccolato fondente ripiene

Clement (Germany) – Clement Single Malt Whisky Schokolade
Gardini (Italy) – “Insolito” , Gianduia Salata
Martin Mayer Schokoladen (Austria) – Dirndl (Kornelkirsche) – Tafel 70g
Martin Mayer Schokoladen (Austria) – Hauszwetschke – Tafel 70g
Piccola Pasticceria (Italy) – Chinotto di Savona
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

Cacaosuyo (Peru) – Lucuma
Chitra’m Craft Chocolates (India) – Chitra’m Craft Chocolates – Milk Chocolate (Mango Lassi)
Choc Amor (United Kingdom) – Chilli Cappuccino
Ezaki Glico (Japan) – Japanese strawberry “Amaou”
Ezaki Glico (Japan) – Yuzu
Friis-Holm Chokolade (Denmark) – O’Payo Milk Sansho Pepper
Fruition Chocolate Works (United States) – Hudson Valley Bourbon Dark Milk
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
Lyra (Slovakia) – Coffee – Milk Chocolate
Mānoa Chocolate Hawaii (United States) – Ghost Pepper
TCHO (United States) – Mokaccino
Utopick Cacao (Spain) – Gin Tonic
Wellington Chocolate Factory (New Zealand) – Raspberry Milk Chocolate Bar

Barrette di cioccolato al latte con inclusioni o pezzi

Bennetts of Mangawhai (New Zealand) – Plum Crumble
Cacaosuyo (Peru) – Quinoa Crunch
Evers & Tochter Manufaktur (Germany) – Milk Chocolate with Salt and Truffle
Ezaki Glico (Japan) – Ume-boshi
Forte Chocolates (United States) – Marcona Almonds in Milk Chocolate
Friis-Holm Chokolade (Denmark) – O’Payo Milk Chunky Salty Liquorice
Fruition Chocolate Works (United States) – Corazon de Dahlia Quinoa Crunch
Gardini (Italy) – Cacao e Sale: latte con sale e olio EVO
Gardini (Italy) – Cacao e Sale: latte sale e liquerizia
Omnom Chocolate (Iceland) – Caramel + Milk
Solkiki Chocolatemaker (United Kingdom) – 60% Marañon Coconut Dark Milk with Union’s House Blend Coffee and Pink Mountain Salt
Svenska Kakaobolaget (Sweden) – Lakrits
Taucherli (Switzerland) – Raps
TCHO (United States) – Maker’s Series: Sesame Crisp
TCHO (United States) – Toffee + Sea Salt
Theo and Philo Chocolate (Philippines) – Milk Chocolate Adobo

Barrette di cioccolato al latte ripiene

Clement (Germany) – Clement Jamaika Rum Schokolade
Martin Mayer Schokoladen (Austria) – Weichsel Koriander – Tafel 70g
Millesime Chocolat (Belgium) – Madagascar 2017 Lacté Praliné

Barrette al cioccolato bianco aromatizzato con infusione o aromi

Harrer Chocolat (Hungary) – Mango Maracuja
Ishiya (Japan) – Azuki & Ten-cha
Ishiya (Japan) – Iwai Kuro Kinako
Ishiya (Japan) – Kokuto Kinako
Ishiya (Japan) – Matcha Grinded in Oil
Kaitxo (Spain) – Pistatxo Karamelizado
Mamuschka (Argentina) – Patagonian Berries & Flowers
Monsieur Truffe (Australia) – Australian Plum
Omnom Chocolate (Iceland) – Coffee + Milk
Omnom Chocolate (Iceland) – Lakkrís + Sea Salt
Only Child Chocolate Co (United States) – Hedgehog in the Fog
Soma Chocolatemaker (Canada) – Raspberry Bar
T’a Milano (Italy) – Tavoletta cioccolato bianco al Caramello e Sale delle Hawaii

Barrette al cioccolato bianco con inclusioni o pezzi

Bodrato Cioccolato (Italy) – White chocolate bar with cranberry and cinnamon
Bruno Chocolate (Israel) – Tiras bar
Cacaotier Gokan (Japan) – Cacaotier Bar (Hojicha Anise)
ChocolaTas Vancouver Chocolates Ltd. (Canada) – Whimsical White Tablet
Fjåk Chocolate (Norway) – Caramelised White & Norwegian Gingerbread
Fjåk Chocolate (Norway) – White & Lingonberry
Ishiya (Japan) – Touji
Ishiya (Japan) – Yuzu & Salt
Musée du Chocolat Théobroma (Japan) – Kakinotane challenge
Omnom Chocolate (Iceland) – Black n’ Burnt Barley
Soma Chocolatemaker (Canada) – Blackcurrant bar
Soma Chocolatemaker (Canada) – Mango Chili Bar
Taucherli (Switzerland) – Noel

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

Ara Chocolat (France) – Ganache nature grand cru Chuncho
Malagos Chocolate (Philippines) – 72% Dark Chocolate Ganache
Mercedes Chocolaterie (Finland) – Centenario Concha
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Buffalo Cream
Sweet Lollapalooza Fine Chocolates (Canada) – Pure Nacional

Ganache o tartufi con cioccolato fondente aromatizzato

Ara Chocolat (France) – Ganache olives noires Tanches de Nyons
Au Bon Chocolat (France) – Ardentes
BETA5 (Canada) – Mandarin
Beth’s Chocolate (United States) – Pomegranate
Chocolatier Reen (Belgium) – Rhubarb
Chuang Chocolate (Taiwan) – Shanghai Nights
Chuang Chocolate (Taiwan) – WuSong Fights the Tiger
Colomb Béréni Création C.B.C. (France) – chocolat rhum/raisin
Delaveaux Chocolatier (France) – Ganache fruit de la passion
Delaveaux Chocolatier (France) – Ganache Mojito
Fifth Dimension Chocolates (United Kingdom) – Whisky (Water Ganache)
Forte Chocolates (United States) – Cherry Almond
Harrer Chocolat (Hungary) – Kaffir lime levél-madagaszkári vadbors (leaves of kaffir lime-wildpepper from Madagascar)
Harrer Chocolat (Hungary) – kakukkfű-citromnád (thymian-lemongrass)
L’Amethyste Patisserie (United Kingdom) – Black Forest
Laurent Gerbaud Chocolatier (Belgium) – Ganache aux Olives Taggiasche
Laurent Gerbaud Chocolatier (Belgium) – Ganache Yuzu
Le Petit Chocolatier (France) – Ganache thym et zestes de citron
Malagos Chocolate (Philippines) – Rhum
Musée du Chocolat Théobroma (Japan) – Truffle Yuzu
Piccola Pasticceria (Italy) – Bonet
Slitti (Italy) – Pralina Irish Coffee
Slitti (Italy) – Pralina Lampone
Soma Chocolatemaker (Canada) – Surette Truffle
Sweet Lollapalooza Fine Chocolates (Canada) – Herbsaint
Sweet Lollapalooza Fine Chocolates (Canada) – Raspberry Noir
Torta Pistocchi Firenze (Italy) – Torta Martinica Dream
拾米屋米花/蘇怡帆 (Taiwan) – (premium)百年梅酒威士忌

Ganache o tartufi al cioccolato al latte

Andreas Muschler (Germany) – ´Mogador ´
chocoMe (Hungary) – chocoMe Petit 21 – Bite-sized milk chocolate squares with Piemonte hazelnut praline and Ethiopean Harrar coffee filling
Forte Chocolates (United States) – Pumpkin Spice Truffle
Harrer Chocolat (Hungary) – fügefalevél (leaves of fig)
Kreuther Handcrafted Chocolate (United States) – Forbidden Rice
Mercedes Chocolaterie (Finland) – Cinnamon Calvados charm
Que Bo! Chocolatería Mexicana Evolutiva (Mexico) – Bombón de Maracuya con Pimienta Rosa

Ganaches o tartufi di cioccolato bianco

Bruno Chocolate (Israel) – Strawberry cheesecake
Cacao & Cardamom Chocolatier (United States) – Passionfruit
Chocolatte (Sweden) – Basil & raspberry
Fifth Dimension Chocolates (United Kingdom) – Cambodian Curry
Forte Chocolates (United States) – Lemon Pepper in White Chocolate Truffle
Piccola Pasticceria (Italy) – Biancomangiare
Torta Pistocchi Firenze (Italy) – Elisa’s Cake
Torta Pistocchi Firenze (Italy) – Torta di cioccolato bianco e Albicocche al Cognac

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

BETA5 (Canada) – Gingerbread
BETA5 (Canada) – Matcha – Yuzu
BETA5 (Canada) – Negroni
BETA5 (Canada) – Tequila Sunrise
Chuang Chocolate (Taiwan) – Green Lemon&Tender Ginger
Chuang Chocolate (Taiwan) – Snow Flower
Colomb Béréni Création C.B.C. (France) – chocolat au miel et pollen
CsoKiss Manufaktura (Hungary) – Gyulai Vadbodza bonbon / Gyulai’s Wild Elderberry bonbon
Handgjort Stockholm (Sweden) – Lime mint and Bergamot
Joel Vilcoq Chocolatier (France) – Ganache bissap
Mostly Chocolate (United States) – S’mores
Paola Francesca Bertani (Italy) – Aleatica
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Pistacchio Bronte
Seed Confections (Canada) – Cranberry Sage
Sweet Lollapalooza Fine Chocolates (Canada) – Passion Kalamansi
Sweet Lollapalooza Fine Chocolates (Canada) – Teaism
Winchester Cocoa Company (United Kingdom) – Yuzu and chilli


Praline a base di noci e noci ricoperte

Praline a base di frutta/ gianduja con ciccolato fondente

Chapon (France) – Canela
Chuang Chocolate (Taiwan) – Ginger & Hazelnut Praline
Fifth Dimension Chocolates (United Kingdom) – Hazelnut
Guido Castagna (Italy) – Cremino Cannella Calendula
Guido Castagna (Italy) – Cremino Cardamomo Malva
Guido Castagna (Italy) – Cremino Menta liquirizia
Guido Castagna (Italy) – Cremino Pistacchio
Joel Vilcoq Chocolatier (France) – Praliné pistache
Kreuther Handcrafted Chocolate (United States) – Pumpkin Sesame and Mole
Laurent Gerbaud Chocolatier (Belgium) – Praliné Sésame

Gianduiotto fondente

Bardini (Italy) – Cremino Bardini
Bardini (Italy) – Gianduiotto Bardini
Guido Castagna (Italy) – Giuinott

Cremino al cioccolato fondente aromatizzato

Gardini (Italy) – Cremino Bigusto con Amarene
Gardini (Italy) – Cremino Bigusto con Liquerizia
Gardini (Italy) – Cremino Bigusto con Noci
Gardini (Italy) – Cremino Bigusto con Uvetta di Corinto

Marzapane ricoperto al cioccolato fondente

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Violetta
Sawade Berlin (Germany) – Walnuss auf Weinbrandmarzipan
Sensaciones de Chocolate (Spain) – Azahar

Praline a base di noci/gianduja con cioccolato al latte

Cacao & Cardamom Chocolatier (United States) – Five Spice Praline
Chocolat du Jour (Brazil) – Peanut Praliné Bonbon
Giraudi (Italy) – Pralina Pistacchio
Musée du Chocolat Théobroma (Japan) – Black sesame
Patrick Gelencser Chocolatier (France) – Valencia praliné chocolat au lait
zChocolat (France) – Barre Z lait
zChocolat (France) – Z lait

Gianduiotto al latte

Davide appendino Bean[TO]Ciok (Italy) – Gianduiotto
Giraudi (Italy) – Gianduiotto Classico
Piccola Pasticceria (Italy) – Piccolo Gianduja

Cremino di cioccolato al latte non aromatizzato

Piccola Pasticceria (Italy) – Cremino Tre Colori
Varvaro (Italy) – Cremino a Tre Strati

Marzapane ricoperto al cioccolato la latte

Piccola Pasticceria (Italy) – Zuppa Inglese

Dragées al latte/noci intere ricoperte di cioccolato al latte

Chocolat du Jour (Brazil) – Chocopop
Ezaki Glico (Japan) – Fried Almond
Luphia (United States) – Caramelized Almonds + Milk Chocolate
Slitti (Italy) – Mandorle d’Avola

Praline con frutta in guscio e cioccolato bianco

Bardini (Italy) – Tartufo Bardini
zChocolat (France) – Z blanc

Dragées di cioccolato bianco, noci intere ricoperte

Cona’s (Taiwan) – 有機紅玉茶夏果
Luphia (United States) – Matcha Chocolate Almonds
Torta Pistocchi Firenze (Italy) – Drageès di Pistacchio Siciliano, cioccolato bianco, polvere di arancia e sale marino


Caramello

Caramello ricoperti con cioccolato fondente

Bennetts of Mangawhai (New Zealand) – Sesame Caramel in Dark Chocolate
Cacao & Cardamom Chocolatier (United States) – Oregano Caramel
Chocolatte (Sweden) – Liquorice and sea salt
Chuang Chocolate (Taiwan) – Pink Peppercorn Caramel
Fifth Dimension Chocolates (United Kingdom) – Arctic Thyme Caramel
Forte Chocolates (United States) – Rosemary Orange Caramel
Fruition Chocolate Works (United States) – Brown Butter Bourbon Caramels
Malagos Chocolate (Philippines) – Salted Caramel
Malmstens Mat & Choklad (Sweden) – ginger

Caramello ricoperto con cioccolato al latte

Cacao & Cardamom Chocolatier (United States) – Mango Caramel
Forte Chocolates (United States) – Milk Sea Salt 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

Paccari Chocolate (Ecuador) – Dark Chocolate Covered Cacao Nibs
Paccari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Banana
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Boero

Frutti interi ricoperti di cioccolato al latte

Que Bo! Chocolatería Mexicana Evolutiva (Mexico) – Mangos Enchilados con Chocolate de Leche al 50% Cacao
Slitti (Italy) – Alkekengi
Slitti (Italy) – Black Cherry
Torta Pistocchi Firenze (Italy) – Uvetta cioccolato al latte e mandorla


Spalmabili

Spalmabili con cioccolato fondente (senza latte in polvere)

Guido Castagna (Italy) – +55
Hogarth Craft Chocolate (New Zealand) – Dark Hazelnut Spread
Kahkow (United States) – Chocodamia
La Botteghina del Cioccolato (Italy) – La nocciolosa

Spalmabili con cioccolato al latte

Giraudi (Italy) – Giacometta Pistacchio
Lyra (Slovakia) – Spread praline
Piccola Pasticceria (Italy) – Buongiorno allo Zabaione