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)

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Barrette plain/origin

Barrette fondenti plain /origin

Cocama (Peru) – Piura 70%
Cocama (Peru) – Chocoazú 70%
LetterPress Chocolate (United States) – Ucayali, Peru 70% Dark – Limited Reserve
Sirene (Canada) – Tingo Maria
Sirene (Canada) – Lachua
La Rifa Chocolatería (Mexico) – Barra Blanco Jaguar
Cacao Hunters (Colombia) – Tumaco 82%
Cacao Hunters (Colombia) – Tumaco 70%
Cacao Hunters (Colombia) – Arauca 70%
Jade Li Chocolatier (Taiwan) – Dark66
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 Río Caribe 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Sur del Lago 70%
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Carenero 70%
Bakáu (Peru) – Cuzco Select 72%
Tinkiy (Peru) – Paru
White Label Chocolate (United States) – Wild Harvest, Bolivia
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
Mānoa Chocolate Hawaii (United States) – Hawaii Chocolate
Holy Cacao Chocolate (Israel) – 70% Cacao Blend
Hummingbird Chocolate Maker (Canada) – Hispaniola 70%
Hummingbird Chocolate Maker (Canada) – Cap Haitien
Hummingbird Chocolate Maker (Canada) – Copan
Harper Macaw (United States) – 70% Brazilian Rainforest Blend
Dick Taylor Craft Chocolate (United States) – 72% Belize, Toledo
Chocolat Beussent Lachelle (France) – Origine Equateur 78%
Jacek Chocolate Couture (Canada) – 70% Costa Rica
Jacek Chocolate Couture (Canada) – 70% Colombia
Pacari Chocolate (Ecuador) – Manabí 65%
Pacari Chocolate (Ecuador) – Los Ríos 72%
Pacari Chocolate (Ecuador) – Raw 70%
French Broad Chocolates (United States) – 73% Guatemala Dark Chocolate
Cacao 70 (Canada) – Lights Out 70%
Cacaosuyo (Peru) – Chuncho-Cuzco
Cacaosuyo (Peru) – Cuzco 80
Alessandro Palozzo (Italy) – Peru 70%
Nina Fine Chocolates (Peru) – Nina 70%
Kahkow (Dominican Republic) – Mata Larga Collection One
Chocolaterie Morin (France) – Nicaragua Rugoso 70%
Chocolaterie Morin (France) – Pérou Chanchamayo 63%
Chocolaterie Morin (France) – Venezuela Carenero 70%
Chocolaterie Morin (France) – Pérou Cusco 70%
Chocolaterie Morin (France) – Honduras 70%
Pralus (France) – Tablette 100gr 75% Costa Rica
Pralus (France) – Tablette 100gr 75% République Diminicaine
Deremiens (Belgium) – Colombia – Cordoba 70%
Pacari Chocolate (Ecuador) – La Cumbia 70%
Michel Cluizel (France) – Organic dark chocolate (66% cocoa minimum) from Mokaya’s Plantation in Mexico.
Amano Chocolate Company (United States) – Amano Guayas River Basin
Amano Chocolate Company (United States) – Amano Macoris
Amano Chocolate Company (United States) – Amano Ocumare
Innato (Peru) – Innato Jaén 72%
Chapon (France) – Tablette Bolivie
Friis-Holm (Denmark) – Indio Rojo 70%
Friis-Holm (Denmark) – Chuno 70% – Double Turned
Friis-Holm (Denmark) – Nicaliso
Friis-Holm (Denmark) – Rugoso 70%
Friis-Holm (Denmark) – Chuno 70% Triple Turned
Friis-Holm (Denmark) – Johe 70%
Friis-Holm (Denmark) – Medagla 70%
Friis-Holm (Denmark) – La Dalia 70%
Friis-Holm (Denmark) – La Dalia 60%
Friis-Holm (Denmark) – O’Payo 68%
Friis-Holm (Denmark) – Rugoso 70% Bad Fermentation
Asian Socola (Japan) – Asian Socola 72%
Magie du Chocolat (Japan) – Vietnam 65
Magie du Chocolat (Japan) – Peru 63
Kad Kokoa (Thailand) – Chiangmai Single Origin
Ezaki Glico (Japan) – Vietnam 70%
Malagos Chocolate (Philippines) – Malagos 65% Dark Chocolate
Hey Fun Chocolate (Taiwan) – Dark Chocolate 70% -Peru (Porcelana)
JL Chocolate (Taiwan) – Taiwan Pingtung 85% Dark Chocolate
JL Chocolate (Taiwan) – Taiwan Pingtung 75% Dark Chocolate
Joy Cacao and Coffee Park (Taiwan) – Joy3
曾志元 Zeng Zhiyuan台灣Taiwan (Taiwan) – 曾志元72%巧克力
Marou Chocolate (Vietnam) – Marou Dong Nai 72% dark chocolate
Marou Chocolate (Vietnam) – Marou Dak Lak 70%

Micro-batch – Barrette fondenti plain /origin

Mission Chocolate (Brazil) – Puerto Rico 72%
Omnom Chocolate (Iceland) – Madagascar 66%
Boho Chocolate (United States) – 70% Maya Mountain Dark Chocolate / Belize
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%
Zoto (Belgium) – Rugoso 75%
Chocolat Encuentro (France) – 70% Guatemala – Asochivite
Chocolat Encuentro (France) – 70% Madagascar – Akesson’s Organic
Chocolat Encuentro (France) – 70% Haïti – PISA
Chocotenango (United States) – Honduras
Cacao Hunters (Colombia) – Arhuacos 72%
Millcreek Cacao Roasters (United States) – Millcreek Cacao Roasters Pure 70% Arriba Nacional Bar
Dandelion Chocolate (United States) – Costa Esmereldas, Ecuador- 2016
Omnom Chocolate (Iceland) – Tanzania 70%
Dandelion Chocolate (United States) – Hacienda Azul, Costa Rica- 2016
Dandelion Chocolate (United States) – Zorzal Comunitario, Dominican Republic- 2016
Dandelion Chocolate (United States) – Tumaco, Colombia – 2017
Dandelion Chocolate (United States) – Kokoa Kamili, Tanzania- 2014
Dandelion Chocolate (United States) – Abmanja, Madagascar – 2016
Tinkiy (Peru) – willka
Dandelion Chocolate (United States) – Maya Mountain, Belize- 2016
Dandelion Chocolate (United States) – Maya Mountain, Belize – 2015
Goodnow Farms Chocolate (United States) – Esmeraldas, 70%
Goodnow Farms Chocolate (United States) – Ucayali, 70%
Elemento Chocolates (Peru) – Awajún Blend Tostado Intenso 70%
Nadalina (Croatia) – Venezuela – Porcelana 80%
Wolter (Mexico) – Quetzalli Agua Selva 2T 70%
Stone Grindz Chocolate (United States) – Ucayali River, Peru 70%
Stone Grindz Chocolate (United States) – Wild Bolivia 70%
Qantu (Canada) – Chuncho 70%
Qantu (Canada) – Gran Blanco 70%
Qantu (Canada) – Morropon 70%
Qantu (Canada) – Bagua 70%
Qantu (Canada) – Chaska 70%
Ta.Cho taller de chocolate (Mexico) – “Consuelo 73%” Finca “La Joya”
Brasstown Chocolate (United States) – Bolivian Wild 70%
Brasstown Chocolate (United States) – Peru Ucayali 70%
Zak’s Chocolate (United States) – 70% Dark Peru San Martin
Legast (Belgium) – Gran Nativo Blanco
Legast (Belgium) – Maleku
Garçoa (Switzerland) – Garçoa Chulucanas 75%
Cacao 70 (Canada) – SE – Asochivite 70%
Xocolatisimo (El Salvador) – San José Real de La Carrera 75%
Xocolatisimo (El Salvador) – San José Real de La Carrera 65%
Fjåk Chocolate (Norway) – 70% dark Madagascar
Svenska Kakaobolaget (Sweden) – Tanzania 74%
Svenska Kakaobolaget (Sweden) – Ucayali 72%
Fresh Coast Chocolate Co. (United States) – Belize 70%
Fresh Coast Chocolate Co. (United States) – Tanzania 70%
Kin+Pod (Canada) – 70% Tumaco Colombia
Amazing Cacao (Russia) – Boca Anapate 62%
Chaleur B Chocolate (Canada) – Tanzanie 79%
Solkiki Chocolatemaker (United Kingdom) – 70% Gran Chililique – Chulucanas, Piura, Peru
Fjåk Chocolate (Norway) – 68% dark India
Harrer Chocolat (Hungary) – Peru 74% Gran Nativo Blanco
Harrer Chocolat (Hungary) – Peru 72% Chililique
Guido Castagna (Italy) – Nicaragua 24 mesi
Martin Mayer Schokoladen (Austria) – Lachua – Guatemala
Martin Mayer Schokoladen (Austria) – El Cibao (Öko Caribe) – Dominican Republic
Martin Mayer Schokoladen (Austria) – Alto Beni – Bolivia
Avanaa (Canada) – Zorzal
Kaitxo (Spain) – Palo Blanco 75%
Martin Mayer Schokoladen (Austria) – Maya Mountain – Belize
Bodrato Cioccolato (Italy) – Dark Chocolate Bar Tanzania 78%
Pangea Chocolate (Spain) – Peru Chililique 71%
Patrick Gelencser Chocolatier (France) – “Plaisir” 72% Honduras
Martin Mayer Schokoladen (Austria) – Tumaco – Kolumbien
Foodgeek Chocolate (Denmark) – Dark Muscovado 70%
Chocokoo (Estonia) – Chocokoo Vietnam 80%
Patrick Gelencser Chocolatier (France) – “Accro” 65% Madagascar
Zart Pralinen Chocolate Makers (Austria) – Cotabato 75%
ChocoCard (Hungary) – Nica La Dalia 72%
ChocoCard (Hungary) – Ambanja 69%
Ara Chocolat (France) – Tolita 72%
Ara Chocolat (France) – Antioquia 70%
Ara Chocolat (France) – Chuncho 70% – 4 days of fermentation
Meybol Cacao (Germany) – Single Origin Chuncho Peru
Latitude Trade Company (Uganda) – 70% Dark Semuliki Forest
Chocolatoa (Belgium) – India 70% Kerala GoGround
The Roasting Masters (South Korea) – Maleku
The Smooth Chocolator (Australia) – Tanzania Kokoa Kamili 70%
The Smooth Chocolator (Australia) – Piura Blanco Peru 67%
Sweets Escalier (Japan) – Brasil Amazonas wild cacao 70%
Sweets Escalier (Japan) – Belize 70%
Chocolatier Palet d’Or (Japan) – Artisan tablet Cuba 72%
Chocolatier Palet d’Or (Japan) – Artisan tablet Vietnam 72%
Chocolatier Palet d’Or (Japan) – Artisan tablet Haiti 72%
Chocolatier Palet d’Or (Japan) – L’essence de cacao gran couva 72%
The Smooth Chocolator (Australia) – Ramnath Trinidad 67%
Musée du Chocolat Théobroma (Japan) – Madagascar Cacao Project
green bean to bar Chocolate (Japan) – Vietnam 70%
green bean to bar Chocolate (Japan) – Nativo Blanco – Peru – 73%
green bean to bar Chocolate (Japan) – Tanzania 70%
Cacao Alun (Japan) – Cacao Blanco Piura
GBC Kiriyama Base Kiriyamax Chocolate (Japan) – Madagascar, Sambirano
Cacaotier Gokan (Japan) – Cacaotier Bar (Chuao Noir)
SmallRoom (South Korea) – Small Room Bean to Bar – Costarica 70%
Dandelion Chocolate Japan (Japan) – 70% San Francisco de Macorís, Dominican Republic
Dandelion Chocolate Japan (Japan) – 70% Wampu, Honduras
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%)

Kakau Worship (Greece) – Kakau Worship 90% Guatemala Collection
Fresco (United States) – Polochic 100%, Light Roast
Chocotenango (United States) – Wild Bolivia
Dandelion Chocolate (United States) – Maya Mountain, Belize- 2016
Franceschi Chocolate (Venezuela) – Franceschi Chocolate Chuao 85%
Tinkiy (Peru) – Qonopa
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%
Holy Cacao Chocolate (Israel) – 100% Marañon
Brasstown Chocolate (United States) – Blend 85%.
Jacek Chocolate Couture (Canada) – 90% Dominican Republic
Pacari Chocolate (Ecuador) – Raw 85% with Coconut Sugar
Pacari Chocolate (Ecuador) – Raw 100%
Cacaoterra/Xiquipil (El Salvador) – Cacaoterra EL Xiquipil Parras Lempa 85%
Monarch Chocolates (Canada) – Honduras 100%
Cacaosuyo (Peru) – Chawpi Tuta
Chocolaterie Morin (France) – Pérou Chanchamayo 100%
Xocolatisimo (El Salvador) – San Jose Real de La Carrera 85%
Chocolat Madagascar (Madagascar) – Chocolat Madagascar 100% Cocoa
Svenska Kakaobolaget (Sweden) – Darkness 100%
Coup De Chocolat (Belgium) – Jerome
Utopick Cacao (Spain) – Nugu 100%
Zart Pralinen Chocolate Makers (Austria) – La Dalia Tenor 100%
Ara Chocolat (France) – Tolita 87%
Friis-Holm (Denmark) – La Dalia 85%
Friis-Holm (Denmark) – La Dalia 100%
Bunny chocolate (邦尼巧克力工坊） (Taiwan) – 85% Dark Chocolate Bars
Deershop 驯鹿巧克力 (China) – Deershop Colombia Tumaco Dark Chocolate 85%
Cacao Stella (Taiwan) – 85% cacao blanco – Peru
Amazon food company (Vietnam) – Bapula Chocolate Baria Organic 92%
Malagos Chocolate (Philippines) – Malagos 85% Dark Chocolate
Hey Fun Chocolate (Taiwan) – Dark Chocolate 100% – Pingtung, Taiwan
Hey Fun Chocolate (Taiwan) – Dark Chocolate 85% – Pingtung, Taiwan
Hey Fun Chocolate (Taiwan) – Dark Chocolate 85% -Peru (Porcelana)
Metiisto Artisan Chocolate (Australia) – Patovaki 85%
Joy Cacao and Coffee Park (Taiwan) – Joy1
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Philippines 85%
曾志元 Zeng Zhiyuan台灣Taiwan (Taiwan) – 曾志元85%巧克力

Barrette fondenti ruvide plain/origin

Gardini (Italy) – “Rustico”
Mindo Chocolate Makers (United States) – Pure Rustic
Cacaosuyo (Peru) – Piura Batan
Antica Dolceria Bonajuto (Italy) – From Bean to Bar Bonajuto – Gran Nativo Blanco
Ultimately Chocolate by Finnia, Inc. (Canada) – CacaoCookie(TM)
Ajala Chocolate (Czech Republic) – Rustic 70%
Donna Elvira (Italy) – Zero Dosage Carmelo 1
Donna Elvira (Italy) – Cioccolato di Modica Fortunato n°4
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

ChocoSol Traders (Canada) – Mexico Profundo Blend
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) – Nacional Ecuador Fine Raw Chocolate 72½ Single Farm “El Pechichal–Gran Cacao” Guayas – Ecuador
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
Le Caméléon (Mexico) – Soconusco VIII
Mademoiselle Miel (United States) – Mademoiselle Miel / Maple Sweetened 70%
Juanchoconat (Colombia) – 76% raw cacao with panela sugar
20Chocolate (Slovenia) – Cuba 72%
Kakau Worship (Greece) – Kakau Worship 70% Peru Collection
Cococaravan (United Kingdom) – 70% Lachua
COCO KYOTO (Japan) – Vietnam
Chitra’m craft chocolates (India) – Chitra’m Craft Chocolates – 70% Dark Chocolate (Palm Sugar)
Cacai Cacao (Taiwan) – 70% Davao Chocolate – coconut nectar sugar
Cacai Cacao (Taiwan) – 70% Pingtung Chocolate – Brown Sugar
Earth Loaf Artisan Chocolate (India) – 72% Tamil Nadu Single Origin

Barrette al latte plain/origin

Idilio Origins (Switzerland) – Idilio con Leche No 15
Nugali (Brazil) – Ao Leite 45% cocoa
Me To We (Canada) – Me To We Milk Chocolate 42%
Mamuschka (Argentina) – Chocolate Leche Mamuschka
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%
Pralus (France) – Tablette 100gr. 45% Melissa
Tobago Estate Chocolate Laura (Trinidad and Tobago) – 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%
Sirene (Canada) – Lachua Dark Milk
Omnom Chocolate (Iceland) – Milk of Nicaragua
Omnom Chocolate (Iceland) – Dark Milk of Tanzania
Tinkiy (Peru) – Cholon
Castronovo Chocolate (United States) – Signature Collection: Tumaco, Colombia Dark Milk 60%
Castronovo Chocolate (United States) – Rare Cacao Collection: Sierra Nevada Dark Milk 63%
Soma Chocolatemaker (Canada) – Vanua Milk
Elemento Chocolates (Peru) – Awajún Blend con Leche 52%
Limited Chocolate (United States) – Fiji Amelonado 2017 – 55% Milk Chocolate
Åkesson’s (United Kingdom) – Brazil – Fazendan Sempre Firme – 55% Dark Milk Chocolate
Hummingbird Chocolate Maker (Canada) – Copan Dark Milk
Hotel Chocolat (United Kingdom) – Nicaragua Chuno 76% Supermilk
Harper Macaw (United States) – 57% Brazilian Rainforest Blend
Hummingbird Chocolate Maker (Canada) – Dark Milk Nicaragua
Cacaosuyo (Peru) – Intense Milk
Cacaosuyo (Peru) – Piura Milk
Duffy’s (United Kingdom) – Duffy’s Honduras Mayan Red 61% Milk
Fjåk Chocolate (Norway) – 60% Dark Milk Madagascar
Amazing Cacao (Russia) – Dark Milk 80%, Marañon
Michel Cluizel (France) – Milk chocolate (51% of cocoa minimum) from Riachuelo’s Plantation in Brazil.
Foodgeek Chocolate (Denmark) – Dark Milk Chocolate 55%
Cédric De Taeye – Torréfacteur Chocolatier (Belgium) – Intense Milk Brésil (Bahia) – Scavina – 57%
Cédric De Taeye – Torréfacteur Chocolatier (Belgium) – Intense Milk Cuba (Baracoa) – Trinitario – 60%
ChocoCard (Hungary) – Nica La Dalia Milk 58%
Friis-Holm (Denmark) – O’Payo Milk 50% – Organic
Sweets Escalier (Japan) – Peru piura milk 60%
Chocolatier Palet d’Or (Japan) – Artisan tablet Cuba 51%
Chocolatier Palet d’Or (Japan) – Artisan tablet Vietnam 51%
Chocolatier Palet d’Or (Japan) – Artisan tablet Haiti 51%
Sweets Escalier (Japan) – Belize milk 60%
Sweets Escalier (Japan) – Costarica milk 60%
Chocolatier Palet d’Or (Japan) – L’essence de cacao gran couva 51%
green bean to bar Chocolate (Japan) – Palo Blanco – Peru – 50% Milk
Meiji (Japan) – Velvet Milk
Cacao Alun (Japan) – Gran Chililique Milk
GBC Kiriyama Base Kiriyamax Chocolate (Japan) – Brazil milk
Pâtisserie jun ujita (Japan) – Tablette chocolat au lait
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
Melangeria Dimaggio (Brazil) – Milk Chocolate 49,5% BigMix
Mamuschka (Argentina) – Chocolate Leche Micro Batch
Belize Chocolate Company (Belize) – Belize Chocolate Company Milk bar
Ultimately Chocolate by Finnia, Inc. (Canada) – Buttermilk 48%
Lilla Chokladfabriken Borgå (Finland) – Madagascar 40%
Kevin Kugel Chocolatier (Germany) – Mexiko 40% Single Origin
Kevin Kugel Chocolatier (Germany) – Dominikanische Republik 35% Single Origin
Chocolatier Palet d’Or (Japan) – Artisan tablet Cuba 40%
Chocolatier Palet d’Or (Japan) – Artisan tablet Madagascar 40%
Musée du Chocolat Théobroma (Japan) – Vietnam Ben Tre Milk 46%

Rough ground/textured plain/origin milk chocolate bars

Soma Chocolatemaker (Canada) – Milk Old School

Barrette bianche plain/origin

Lyra (Slovakia) – Trapiche
Elemento Chocolates (Peru) – Chocolate Blanco
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
Friis-Holm (Denmark) – White 40% – Organic
Chocolatier Palet d’Or (Japan) – L’essence de cacao White

Barrette di cioccolato bianco plain/origin caramellate

Hotel Chocolat (United Kingdom) – Organic Dominican Republic 42% Caramelised White

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Barrette aromatizzate

Barrette cioccolato fondente con infusione o aromi

T’a Milano (Italy) – Tavoletta al limone
Forte Chocolates (United States) – Orange Jazz
Boho Chocolate (United States) – 70% Dark Chocolate Maya Mountain Spicy Chai
Cacao Hunters (Colombia) – Café de Edi 61%
Millcreek Cacao Roasters (United States) – Millcreek Cacao Roasters Chuno 78% Whiskey Bar
Bakáu (Peru) – Chocolate & Café (65%)
Fruition Chocolate Works (United States) – Irving Farm Coffee Chocolate 68%
Wolter (Mexico) – Quetzalli Criollo Pasión 70%
Georgia Ramon (Germany) – Pfifferlinge
Georgia Ramon (Germany) – Kardamom
Hummingbird Chocolate Maker (Canada) – Orange Cardamom
Dick Taylor Craft Chocolate (United States) – 68% Espresso Dark Chocolate
Brasstown Chocolate (United States) – Chili 70%
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) – Orange
Pacari Chocolate (Ecuador) – Passion Fruit
French Broad Chocolates (United States) – Scorpion Dark Chocolate
Cacaosuyo (Peru) – Mango Buena
Cacaosuyo (Peru) – Cedroncillo
Nina Fine Chocolates (Peru) – Nina 45% with Majambo & Coco
Mucho Chocolate (Mexico) – Carmin
Xocolatl de Davíd (United States) – Smoked Chile & Honey
K+M Extravirgin Chocolate (United States) – K+M Extravirgin Dark Chocolate 75% Peru
K+M Extravirgin Chocolate (United States) – K+M Extravirgin 75% Dark Chocolate Nicaragua
Amazing Cacao (Russia) – Dark Chocolate Glühwein
Amacao (Ecuador) – Hot Peper, Lemon & Salt
Lilla Chokladfabriken Borgå (Finland) – Licorice 65%
Solkiki Chocolatemaker (United Kingdom) – 71% Marañon with Maraba Coffee – Peru/Rwanda
Harrer Chocolat (Hungary) – Peru 72% with Charapita Chili
Ajala Chocolate (Czech Republic) – Coconut Cream 55%
Goodio (Finland) – Café Ubuntu
ChocoCard (Hungary) – Voatsiperifery 69%
Cultura Craft Chocolate (United States) – 75% Gin + Juniper
Magie du Chocolat (Japan) – Yuzu
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
Fossa Chocolate (Singapore) – La Esperanza Coffee Chocolate
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
Nanaya (Japan) – craft chocolate houjicha
Choc Amor (United Kingdom) – Kalamata Olive Oil
Centre and Main Chocolate Co. (Canada) – Blackcurrant

Barrette di cioccolato fondente con inclusioni o pezzi

Gardini (Italy) – “Speziali” , fondente con caffè e cardamomo
Gardini (Italy) – “Speziali”: fondente con tè verde Sakura
Bodrato Cioccolato (Italy) – Dark chocolate with coffee and star anice
Bodrato Cioccolato (Italy) – Dark chocolate with pink pepper and cocoa beans
Mission Chocolate (Brazil) – Brazil Biomes: Cupuaçu 72%
Mission Chocolate (Brazil) – Brazil Biomes: Goiabada 72%
Mission Chocolate (Brazil) – Three Theos: Theobroma Cacao+Bicolor+Cupuaçu
Kakau Worship (Greece) – Kakau Worship 62% Guatemala Collection Coffee
CauCawa (Austria) – 75% Tumaco mit Kakaonibs
Nugali (Brazil) – Pimenta Rosa 63% cocoa
Boho Chocolate (United States) – 62% Dark Maya Mountain Nib Crunch
Dark Forest Chocolate (United States) – Coffee and Dark Chocolate
TCHO (United States) – Mint Chip Gelato
TCHO (United States) – Orange + Toffee
Armando canelon chocolates (Venezuela) – caramelo de sani (rio caribe 65%)
Madre Chocolate (United States) – Triple Cacao
Schokov (Austria) – Schokov Organic “No11” Bergthymian & Walnuss
Schokov (Austria) – Schokov Organic “No8” Haselnuss & Garam Masala
Schokov (Austria) – Schokov Organic “No4” Mandelkrokant & Kardamom
Schokov (Austria) – Schokov Organic “No7” Rosmarin & Zitrone
Schokov (Austria) – Schokov Organic “Meersalz & Pfeffer”
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
Q’uma Chocolate (Peru) – Maras Salt 70% Cacao – Peru
Ambrosia Pastry Co (Canada) – Seabuckthorn and Candied Ginger
Hummingbird Chocolate Maker (Canada) – Toffee & Nib
Hummingbird Chocolate Maker (Canada) – Honey Lavender
Jacek Chocolate Couture (Canada) – The Edmund
Casa Kakau (Bulgaria) – Casa Kakau Dark & Orange 70%
Cacaosuyo (Peru) – Piura Nibs
Pacari Chocolate (Ecuador) – Goldenberry
Pacari Chocolate (Ecuador) – Salt & Nibs
Pacari Chocolate (Ecuador) – Coffee
Pacari Chocolate (Ecuador) – Ginger & Chia Seeds
Pacari Chocolate (Ecuador) – Raspberry
Cacaosuyo (Peru) – Inka Berry
Dick Taylor Craft Chocolate (United States) – Brown Butter with Nibs & Sea Salt
Chocolate San Jose (Ecuador) – Hacienda San Jose 80% Dark Chocolate With Nibs
Nina Fine Chocolates (Peru) – Nina 70% with Nibs
Nina Fine Chocolates (Peru) – Nina 85% with Sweet & Salty Majambo Crumbs
Shattell Chocolate (Peru) – Dark Chocolate Bar 70% cacao Pucacaca Peru with Majambo
Angovi (Ecuador) – Angovi Sal Ahumada 65%
Xocolatl de Davíd (United States) – Hibiscus & Chile
Mamuschka (Argentina) – 63% con Pistachos Confitados
Maitre Chocolatier Wenschitz (Austria) – Handmade Arriba 72% Blumig
Maitre Chocolatier Wenschitz (Austria) – Handmade Pure Nacional beerig
Fjåk Chocolate (Norway) – 70% Dark with Lingoberry & Reindeer Lichen
Conexión Chocolate Ecuador (Ecuador) – Conexion Chocolate 70% Wasabi & Cacao Nibs
Trüffel Güse GmbH (Germany) – Melniks Metabolic Booster
Amano Chocolate Company (United States) – Raspberry Rose
Ajala Chocolate (Czech Republic) – Oranges & Blossoms 70%
Chocokoo (Estonia) – Dark Chocolate with Rye Bread
Innato (Peru) – Innato Jaén Passion Fruit 65%
Milla Chocolates (United States) – Blood Orange Bar
Friis-Holm (Denmark) – Medagla Dried Soy
Leventetlesoleil (Taiwan) – Black Gold
Leventetlesoleil (Taiwan) – Black Gold
green bean to bar Chocolate (Japan) – Chuao 70% – Nibs
green bean to bar Chocolate (Japan) – Madagascar 70% -Nibs
Meiji (Japan) – Dominica with Yuzu Chenpi
Cacaotier Gokan (Japan) – Cacaotier Bar (Mikkabi Mikan)
Theo and Philo Chocolate (Philippines) – 65% Dark Chocolate with Calamansi
Theo and Philo Chocolate (Philippines) – 65% Dark Chocolate with Black Sesame, Cashew and Pili Nuts
Shiki’s Sesame (Japan) – Nanbu Tablet with Sesame Cracker
Hogarth Craft Chocolate (New Zealand) – Manuka Honey & Cocoa Nib
JL Chocolate (Taiwan) – Taiwan Pingtung 75% Nibs Dark Chocolate
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Papua New Guinea 70%, Taiwan Mango
Marou Chocolate (Vietnam) – Maison Marou – Caramelized Popped Rice
Sweet Pea & Poppy (Australia) – The Andes
Maya Chocolate (Hungary) – Santo Domingo 70% dark chocolate with Cognac figs & Caramelized walnuts
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
Piccola Pasticceria (Italy) – Caramello e Sale di Mothya
Schell Schokoladen (Germany) – Gin Masterscut, gefüllte Schokolade
Clement (Germany) – Clement Single Malt Whisky Schokolade
Millesime Chocolat (Belgium) – 2016 Nicaragua Nougatine Pistaches
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)
Mostly Chocolate (United States) – Hazelnut & Poprocks Bar
Laurent Gerbaud Chocolatier (Belgium) – Snacking bar Pistache Fruits Rouges
Laurent Gerbaud Chocolatier (Belgium) – Snacking bar Muesli 100 % Vegan
Laurent Gerbaud Chocolatier (Belgium) – Snacking bar Cacahuète Caramel
Musée du Chocolat Théobroma (Japan) – Yuzu marzipan
LoGA SoLAR, Ming Zhun Business Company and National Kaohsiung University of Hospitality and Tourism Benit (Taiwan) – Taiwanese Bride Cake chocolate withe Butterfly ginger
David H. Chow Chocolates & Confections (Canada) – Thai Peanut Butter Bar

Barrette ruvide fondenti aromatizzate

ChocoSol Traders (Canada) – Jaguar Swirl
Wolter (Mexico) – Quetzalli 70% con Sal de Chicatana y Cardamomo

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

Aruntam – Sensory Chocolate (Italy) – Gianduja Fine Dark Chocolate Single Origin Cacao Arriba Nacional Los Rios & Nocciole Piemonte I.G.P. 72½
Guido Castagna (Italy) – Gianduja-Fondente

Barrette ciccolato al latte con infusione o aromi

TCHO (United States) – Mokaccino
Chocotenango (United States) – Zanzibar
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
Fjåk Chocolate (Norway) – 50% Milk Blueberry
Lilla Chokladfabriken Borgå (Finland) – Smokey Brazil 45%
J.Cocoa (United Kingdom) – Coffee & Cacao – Milk Chocolate – Chuno cacao variety, Nicaragua
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 (Denmark) – O’Payo Milk Sansho Pepper
Ezaki Glico (Japan) – Yuzu
Ezaki Glico (Japan) – Japanese “Shoyu”
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
Centre and Main Chocolate Co. (Canada) – Blood Orange Rosemary

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
Mirzam (United Arab Emirates) – 52% Dark Milk with Coconut
Omnom Chocolate (Iceland) – Caramel + Milk
Slitti (Italy) – Tavoletta Caffè Latte
Feitoria do Cacao (Portugal) – Feitoria do Cacao Chocolate de Leite Nicarágua 57% + Nibs
Feitoria do Cacao (Portugal) – Feitoria do Cacao Chocolate de Leite Colômbia 58% + Café da Colômbia
TCHO (United States) – Toffee + Sea Salt
TCHO (United States) – Maker’s Series: Sesame Crisp
Sirene (Canada) – Old Friend
Nugali (Brazil) – Castanha do Pará 45% cocoa
Millcreek Cacao Roasters (United States) – Millcreek Cacao Roasters 45% Arriba Milk Rum Raisin
Fruition Chocolate Works (United States) – Corazon de Dahlia Quinoa Crunch
Georgia Ramon (Germany) – Kaffee & Kakao-Nibs 55%
Stone Grindz Chocolate (United States) – Ginger & Coconut Milk 55%
Chapon (France) – Tablette Fevory Lait/Noire
Art of Chocolate /Cacao Santa fe (United States) – Prickly Pear, Hibiscus,Lime
Le Caméléon (Mexico) – Mexicanismo No. 2 Chocolate de leche con Chapulines
Cacaosuyo (Peru) – Quinoa Crunch
Cacaosuyo (Peru) – Cortadito
Cacaosuyo (Peru) – Banana Maras Salt
Pacari Chocolate (Ecuador) – Coconut Cream Chocolate with Raspberry
Forte Chocolates (United States) – Marcona Almonds in Milk Chocolate
taucherli (Switzerland) – Raps
taucherli (Switzerland) – La Donna
Eclat Chocolate (United States) – Coffee & Cardamom Bar
Svenska Kakaobolaget (Sweden) – Lakrits
Das Bernsteinzimmer (Germany) – MaplePekan & Salz
Evers & Tochter Manufaktur (Germany) – Milk Chocolate with Salt and Truffle
Evers & Tochter Manufaktur (Germany) – Milk Chocolate with Amber sugar and salt from the island Sylt
Evers & Tochter Manufaktur (Germany) – Milk Chocolate with salty roasted almond pins
Trüffel Güse GmbH (Germany) – Melniks Restore Booster
Solkiki Chocolatemaker (United Kingdom) – 60% Marañon Coconut Dark Milk with Union’s House Blend Coffee and Pink Mountain Salt
Kilian & Close (Germany) – Dominican Cocoa Nibs
Friis-Holm (Denmark) – O’Payo Milk Chunky Salty Liquorice
Ezaki Glico (Japan) – Ume-boshi
Jasper and Myrtle (Australia) – Lemon Myrtle and Macadamia Milk chocolate
Theo and Philo Chocolate (Philippines) – Milk Chocolate Adobo
ISHIYA (Japan) – Tokibi
ISHIYA (Japan) – Grinded Tokibi
Cemas Kakanen (Taiwan) – Danhongmeiren Taiwan Chocolate
Sweet Pea & Poppy (Australia) – Orange Cardamom Pecan
Bennetts of Mangawhai (New Zealand) – Plum Crumble
Karat chocolate (Canada) – Maple pecan
Gingalló Csokoládé (Hungary) – Dominican milk chocolate with roasted malt (46%)
Choc Amor (United Kingdom) – Brown Butter & Nibs
ChocolaTas Vancouver Chocolates Ltd. (Canada) – Pumpkin Spice Milk Chocolate Tablet
ChocolaTas Vancouver Chocolates Ltd. (Canada) – Fanciful Milk Tablet
David H. Chow Chocolates & Confections (Canada) – Rosemary, Buckwheat Honey Toffee, Sea Salt Bar
Centre and Main Chocolate Co. (Canada) – Affogato

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
Le Ruban Chocolat (Taiwan) – Litsea cubeba (mountain pepper) and almond bar

Barrette al cioccolato bianco aromatizzato con infusione o aromi

T’a Milano (Italy) – Tavoletta zafferano e cioccolato bianco
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
Melangeria Dimaggio (Brazil) – Tanned White Chocolate 42% with “Cumaru”
ChocoSol Traders (Canada) – Jaguar Pure
Soma Chocolatemaker (Canada) – Raspberry Bar
Georgia Ramon (Germany) – Himbeere & Rose
Mamuschka (Argentina) – Patagonian Berries & Flowers
Pralus (France) – Carré de Café Lait Tablette 50gr
Only Child Chocolate Co (United States) – Hedgehog in the Fog
Harrer Chocolat (Hungary) – Mango Maracuja
Chapon (France) – Tablette blanc Tonka Reglisse
Krak (Netherlands) – Krak – Hibiscus/Vanilla 40%
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
Gingalló Csokoládé (Hungary) – White chocolate with lemon & elderflower
Galerie Au Chocolat (Canada) – Matcha Green Tea White Chocolate – Galerie Au Chocolat
Choc Amor (United Kingdom) – Coffee & Lemon with hint of chilli
Centre and Main Chocolate Co. (Canada) – Saffron Strawberry Rhubarb

Barrette al cioccolato bianco con inclusioni o pezzi

Bruno Chocolate (Israel) – Tiras bar
Aruntam – Sensory Chocolate (Italy) – Fine Raw White Veg Cacao Single Farm Ecuador & Mandolat di Toritto 72½
Bodrato Cioccolato (Italy) – White chocolate bar with cranberry and cinnamon
Bodrato Cioccolato (Italy) – White Chocolate Bar With Strawberry, Vanilla and Lemon
Jade Li Chocolatier (Taiwan) – Rose Strawberry
Edelmond (Germany) – Edelmond Joghurt Erdbeer weiße Schokolade
Edelmond (Germany) – Edelmond Weiße Pistazien Schokolade
Omnom Chocolate (Iceland) – Black n’ Burnt Barley
ChocoSol Traders (Canada) – Jaguar Crunch
Soma Chocolatemaker (Canada) – Mango Chili Bar
Soma Chocolatemaker (Canada) – Blackcurrant bar
Mascarin (France) – Chocolat blanc fondant vanille bourbon
Angovi (Ecuador) – Angovi Chocolate Blanco con Nibs
Forte Chocolates (United States) – Rosemary Sea Salt
taucherli (Switzerland) – Noel
Fjåk Chocolate (Norway) – White & Lingonberry
Fjåk Chocolate (Norway) – Caramelised White & Norwegian Gingerbread
Eclat Chocolate (United States) – Green Tea & Roasted Rice Bar
Solkiki Chocolatemaker (United Kingdom) – 35% Hazelnut Cream – White Gianduja with Piedmont Hazelnuts
Vivra Chocolate (United States) – Hibiscus Bar
Friis-Holm (Denmark) – White Nibs – Organic
Cacaotier Gokan (Japan) – Cacaotier Bar (Hojicha Anise)
ISHIYA (Japan) – Yuzu & Salt
ISHIYA (Japan) – Touji
Cacao Kenkyusyo (Japan) – Crispy Caramel white chocolate
Fossa Chocolate (Singapore) – Salted Egg Cereal Blond Chocolate
Musée du Chocolat Théobroma (Japan) – Kakinotane challenge
Passion Hand made chocolate (Czech Republic) – Cinnamon &Tonka bean
Réel Chocolate (Serbia and Montenegro) – Salted caramel chocolate
ChocolaTas Vancouver Chocolates Ltd. (Canada) – Whimsical White Tablet

Barrette al cioccolato al bianco ripiene

Amazing Cacao (Russia) – White Chocolate Cappuccino

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Ganaches, paletes, praline e tartufi alla ganache

Ganache o tartufi di cioccolato fondente non aromatizzato

Ika Chocolate (Israel) – Dark ganache
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Buffalo Cream
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Vietnam Buffalo Cream
Mercedes Chocolaterie (Finland) – Centenario Concha
Ara Chocolat (France) – Ganache nature grand cru Tolita
Ara Chocolat (France) – Ganache nature grand cru Chuncho
Espèce de Ganache (France) – Le bon point
Andreas Muschler (Germany) – ´Emelie ´
Eclat Chocolate (United States) – Peruvian Truffles
Frédéric Cassel (France) – Xibun
Chocolaterie Tessa (United States) – 70% Madagascar
Chocolaterie Tessa (United States) – 72% Tanzania
Cacao Art (United States) – Patanemo
Carré Noir (Belgium) – Congo
Malagos Chocolate (Philippines) – 72% Dark Chocolate Ganache
Sweet Lollapalooza Fine Chocolates (Canada) – Pure Nacional
L’Amethyste Patisserie (United Kingdom) – Mokaya pure dark

Ganache o tartufi con cioccolato fondente aromatizzato

Torta Pistocchi Firenze (Italy) – Torta Martinica Dream
Torta Pistocchi Firenze (Italy) – Alchermes Fiorentino
Ika Chocolate (Israel) – Rum and Marzipan
Ika Chocolate (Israel) – Basil ganache
Ika Chocolate (Israel) – Grapefruit Ganache
Ika Chocolate (Israel) – Coffee and Cardamon Ganache
Ika Chocolate (Israel) – Earl grey tea ganache
Ronen Aflalo (Israel) – A Middle East and Caribbean Date
Fanucchi Daniel (Italy) – Vietnouth
Piccola Pasticceria (Italy) – Bonet
Slitti (Italy) – Pralina Irish Coffee
Slitti (Italy) – Pralina Lampone
Österlenchoklad (Sweden) – Apelsin & nejlika
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 noir combawa/citron vert
Colomb Béréni Création C.B.C. (France) – chocolat rhum/raisin
Clement (Germany) – Whisky Truffe
Ara Chocolat (France) – Ganache olives noires Tanches de Nyons
Ara Chocolat (France) – Ganache huile d’olive
Maitre Chocolatier Wenschitz (Austria) – Diplomatico
Le Petit Chocolatier (France) – Ganache thym et zestes de citron
Au Bon Chocolat (France) – Ardentes
Chocolat Weiss (France) – Yuzu sésame
Cacao Art (United States) – Florida Keys Sea Salt
Compania de Chocolates (Argentina) – Ron & Tobacco Bombon
The Secret Chocolatier (United States) – Plum Rooibos Truffle
Forte Chocolates (United States) – Cherry Almond
Cacao & Cardamom Chocolatier (United States) – Black Sesame Ginger
Chocolatier Reen (Belgium) – Rhubarb
Carré Noir (Belgium) – Pepper
Carré Noir (Belgium) – Earl Grey
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/木土豆寸 (Taiwan) – （premium)百年梅酒威士忌
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Taiwan #1 62% Fleur de Sel Caramel Nama Choco
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Apple Whisky 70% Nama Chocolate
Malagos Chocolate (Philippines) – Rhum
慕夏巧克力 Mucha salon du chocolat (Taiwan) – Cocktail series-Tequila Sunrise
慕夏巧克力 Mucha salon du chocolat (Taiwan) – Jasmine(茉莉兒)
慕夏巧克力 Mucha salon du chocolat (Taiwan) – Osmanthus(桂花兒)
Chuang Chocolate (Taiwan) – Shanghai Nights
Chuang Chocolate (Taiwan) – WuSong Fights the Tiger
Le Ruban Chocolat (Taiwan) – Ginger lily
Le Ruban Chocolat (Taiwan) – Chrysanthemum
Le Ruban Chocolat (Taiwan) – Smoked mountain pepper
Ben Le Prevost Chocolatier (United Kingdom) – Buttered rum
Karat chocolate (Canada) – Okanagan cherry
Sweet Lollapalooza Fine Chocolates (Canada) – Raspberry Noir
Sweet Lollapalooza Fine Chocolates (Canada) – Herbsaint
Sweet Lollapalooza Fine Chocolates (Canada) – Chili Diablo
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)
Baravelli’s (United Kingdom) – Blue Slate Gin
The Chocolate Lab (Canada) – Olde Fashioned
The Chocolate Lab (Canada) – Midnight Special
Seed Confections (Canada) – Peach Iced Tea
ChocolaTas Vancouver Chocolates Ltd. (Canada) – Cranberry & Yogurt Ganache
BETA5 (Canada) – Mandarin
Soma Chocolatemaker (Canada) – Surette Truffle

Ganache o tartufi al cioccolato al latte

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Salty Madagascar
Mercedes Chocolaterie (Finland) – Cinnamon Calvados charm
Österlenchoklad (Sweden) – Pepparkaka
Que Bo! Chocolatería Mexicana Evolutiva (Mexico) – Bombón de Maracuya con Pimienta Rosa
Andreas Muschler (Germany) – ´Mogador ´
Pralus (France) – Ganache lait
Kreuther Handcrafted Chocolate (United States) – Forbidden Rice
Forte Chocolates (United States) – Pumpkin Spice Truffle
Le Ruban Chocolat (Taiwan) – White sesame
L’Amethyste Patisserie (United Kingdom) – Porcini Maracaibo 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)
Realm Of Cream (United Kingdom) – Constantine 7
The Chocolate Lab (Canada) – Shichimi

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
Jessen Chocolatier (Denmark) – Sour Gooseberries
Forte Chocolates (United States) – Lemon Pepper in White Chocolate Truffle
Cacao & Cardamom Chocolatier (United States) – Passionfruit
Phiabella Chocolates (United States) – Shalimar Garden
Chocolatier Reen (Belgium) – Vanilla Heaven
Fifth Dimension chocolates (United Kingdom) – Blackcurrant & Pernod
Fifth Dimension chocolates (United Kingdom) – Cambodian Curry
拾米屋/木土豆寸 (Taiwan) – （mountain)老手路包種茶
Fu Wan Chocolate (Taiwan) – Fu Wan Chocolate, Rose Lychee 36% Nama Chocolate
cona’s (Taiwan) – 不簡單
Le Ruban Chocolat (Taiwan) – Roasted oolong tea
The Chocolate Lab (Canada) – May Flowers
The Chocolate Lab (Canada) – Strawberry Lemonade

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

Paola Bertani (Italy) – Aleatica
Chiarascuro (Italy) – Giò latte
Ika Chocolate (Israel) – Zaatar
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Pistacchio Bronte
Ronen Aflalo (Israel) – Middle East Praline
Slitti (Italy) – Pralina Cappuccino
Sjokoladefryd (Norway) – Northern Lights – a taste of heaven (blackberry)
Handgjort Stockholm (Sweden) – Lime mint and Bergamot
Chocolatte (Sweden) – Pistachio & Tonka bean
Chokoman.dk (Denmark) – Raspberry ganache
Mostly Chocolate (United States) – S’mores
Mostly Chocolate (United States) – Carrot Cake
Colomb Béréni Création C.B.C. (France) – chocolat passion/framboise
Colomb Béréni Création C.B.C. (France) – chocolat au miel et pollen
Colomb Béréni Création C.B.C. (France) – chocolat au poivre frais du Vietnam
Joel Vilcoq Chocolatier (France) – Ganache bissap
Beth’s Chocolate (United States) – Cappuccino
Xocolatisimo (El Salvador) – Bonbon Fruta de la Pasión
Andreas Muschler (Germany) – ´Vitus ´
Schokoladensommelier Stefan Pauly (Germany) – Ginpraline mit Gin der Gebrüder Elwert
Daja Chocolate (Germany) – Gin
Jacques Bockel chocolatier créateur (France) – On dirait le sud
Jacques Bockel chocolatier créateur (France) – Combava
Sibö Chocolate Costa Rica (Costa Rica) – Lime & Basil Truffle
Xocolatl by Giovanna Maggiolo (Peru) – Malta & Jengibre
Wolter (Mexico) – Bombón de café de olla
Cacao & Cardamom Chocolatier (United States) – Cardamom Rose
Cacaoterra/Xiquipil (El Salvador) – Cacaoterra/Shaw’s Rosa de Jamaica (Hibiscus) Truffle
Cacao Art (United States) – Matcha
Phiabella Chocolates (United States) – Blue Jasper
Jérôme Grimonpon (Belgium) – Mojito
Jérôme Grimonpon (Belgium) – Vue sur Terre
拾米屋/木土豆寸 (Taiwan) – (Oriental Beauty)東方美人威士忌
LF Chocolates (Hong Kong) – Honey Yuzu Bonbon
LF Chocolates (Hong Kong) – Peanut Butter Bonbon
LF Chocolates (Hong Kong) – Coffee Crunch Bonbon
慕夏巧克力 Mucha salon du chocolat (Taiwan) – Opera
Chuang Chocolate (Taiwan) – Snow Flower
Chuang Chocolate (Taiwan) – Green Lemon&Tender Ginger
Chuang Chocolate (Taiwan) – Orange & Elderflower
Le Ruban Chocolat (Taiwan) – Osmanthus and apricot
Le Ruban Chocolat (Taiwan) – Longan flower and pineapple
Sweet Lollapalooza Fine Chocolates (Canada) – Passion Fruit and St. Germain
Sweet Lollapalooza Fine Chocolates (Canada) – Passion Kalamansi
Sweet Lollapalooza Fine Chocolates (Canada) – Lime
Sweet Lollapalooza Fine Chocolates (Canada) – Teaism
CsoKiss Manufaktura (Hungary) – Gyulai Vadbodza bonbon / Gyulai’s Wild Elderberry bonbon
CsoKiss Manufaktura (Hungary) – Sós Datolya bonbon/ Salted Dates bonbon
Winchester Cocoa Company (United Kingdom) – Yuzu and chilli
Realm Of Cream (United Kingdom) – Apple season
Realm Of Cream (United Kingdom) – Balberry
Realm Of Cream (United Kingdom) – Stardust
The Chocolate Lab (Canada) – The King & I
Seed Confections (Canada) – Cranberry Sage
Succulent Chocolates and Sweets (Canada) – Espresso Bean Bonbon
BETA5 (Canada) – Greenpoint
BETA5 (Canada) – Negroni
BETA5 (Canada) – Mint Julep
BETA5 (Canada) – Tequila Sunrise
BETA5 (Canada) – Dark + Stormy
BETA5 (Canada) – Gingerbread
BETA5 (Canada) – Matcha – Yuzu

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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
Delaveaux Chocolatier (France) – Praliné noisette
Joel Vilcoq Chocolatier (France) – Praliné pistache
Les Carrés Victoire (France) – Praliné eclat de caramel noir
Pralus (France) – Gijanduja
Kreuther Handcrafted Chocolate (United States) – Pumpkin Sesame and Mole
Chapon (France) – Canela
Chocolatier Reen (Belgium) – Sea Buckthorn Berry
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
Andreas Muschler (Germany) – ´Ela ´

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
Bodrato Cioccolato (Italy) – cremino with salt maldon flakes
Andrea Bianchini Chocolate Luxory Collection (Italy) – 2018

Dragées di cioccolato fondente, noci intere ricoperte

Chocomaze (Slovakia) – CrunCHÉ oat, chia and quinoa
Chocomaze (Slovakia) – CrunCHÉ pecan, coconut, chia and white quinoa enrobed in 60,1% dark chocolate

Marzapane ricoperto al cioccolato fondente

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Violetta
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Wild oregano and lemon of Sorrento
Sensaciones de Chocolate (Spain) – Azahar
Sawade Berlin (Germany) – Walnuss auf Weinbrandmarzipan
Sawade Berlin (Germany) – Königin Luise Praline
Chuang Chocolate (Taiwan) – Chinese azuki bean paste & Marzipan

Praline a base di noci/gianduja con cioccolato al latte

Giraudi (Italy) – Pralina Pistacchio
Mostly Chocolate (United States) – Hazelnut & PopRocks
Patrick Gelencser Chocolatier (France) – Valencia praliné chocolat au lait
Jacques Bockel chocolatier créateur (France) – Croustille
Pralus (France) – Praliné lait
zChocolat (France) – Barre Z lait
zChocolat (France) – Z lait
Milla Chocolates (United States) – Hazelnut Bon Bon
Chocolat du Jour (Brazil) – Peanut Praliné Bonbon
Chocolaterie Tessa (United States) – Almond Praline
Cacao & Cardamom Chocolatier (United States) – Five Spice Praline
Jérôme Grimonpon (Belgium) – Stars
Musée du Chocolat Théobroma (Japan) – Black sesame
cona’s (Taiwan) – 榛果夾心
Baravelli’s (United Kingdom) – Hazelnut, muscovado and raspberry praline
Baravelli’s (United Kingdom) – Pistachio and Panela Praline

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

Dragées al latte/noci intere ricoperte di cioccolato al latte

Slitti (Italy) – Mandorle d’Avola
Le Caméléon (Mexico) – Nibs de cacao confitados con chocolate de leche
Chocolat du Jour (Brazil) – Chocopop
Luphia (United States) – Caramelized Almonds + Milk Chocolate
Ezaki Glico (Japan) – Fried Almond

Marzapane ricoperto al cioccolato la latte

Piccola Pasticceria (Italy) – Zuppa Inglese

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
chocoMe (Hungary) – chocoMe Raffinée – Sicilian almond enrobed with chocolate made of Ruby

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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
Jessen Chocolatier (Denmark) – Salty caramel
French Broad Chocolates (United States) – Vanilla Bourbon Caramel
Cacao Art (United States) – Orange Honey Caramel
Milla Chocolates (United States) – Black Sesame Caramel Bon Bon
Forte Chocolates (United States) – Rosemary Orange Caramel
Cacao & Cardamom Chocolatier (United States) – Oregano Caramel
Bennetts of Mangawhai (New Zealand) – Sesame Caramel in Dark Chocolate
Bennetts of Mangawhai (New Zealand) – Macadamia Caramel
Fifth Dimension chocolates (United Kingdom) – Arctic Thyme Caramel
Malagos Chocolate (Philippines) – Salted Caramel
Chuang Chocolate (Taiwan) – Pink Peppercorn Caramel
Chocolala (Estonia) – Sea-salt caramel in dark chocolate
Chocokoo (Estonia) – Chanterelle Bonbon
chocoMe (Hungary) – chocoMe Petit 21 – Bite-sized dark chocolate squares with caramel and yuzu filling
Bonbonier Chocolate (Hungary) – Apple pie caramell
Julia Wenlock, Toot Sweets (United Kingdom) – Jersey Black Butter Caramel

Caramello ricoperto con cioccolato al latte

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Salty Buffalo Caramel
Chocolatte (Sweden) – Cinnamon caramel & walnut
Chocotenango (United States) – Tropical caramel
Daja Chocolate (Germany) – Salt Caramel
Sibö Chocolate Costa Rica (Costa Rica) – Sea Salt Vanilla bean Caramel
Chocolaterie Tessa (United States) – Milk Chocolate Salted Butter Caramel
Chocolaterie Tessa (United States) – Banana Caramel
Forte Chocolates (United States) – Milk Sea Salt Caramel
Cacao & Cardamom Chocolatier (United States) – Mango Caramel
Karat chocolate (Canada) – Apple cider caramel

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Altre -frutti/zucchero/burro/crema

Paste di frutta, gelatine, gelée ricoperte con cioccolato fondente

Beth’s Chocolate (United States) – Fig-in-a-Box
Mister Chocoloco (Taiwan) – Mixed truffle- Cranberry
LoGA SoLAR, Ming Zhun Business Company and National Kaohsiung University of Hospitality and Tourism Benit (Taiwan) – Rose Litchi Chocolate
Sweet Lollapalooza Fine Chocolates (Canada) – Orange Grove
Chocolala (Estonia) – Local black currant dark chocolate bonbon

Frutti interi ricoperti di cioccolato fondente

Falicetto Cioccolato Puro Piacenza (Italy) – Sgranfgnòn – Boero – Graffione
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Boero
Pelagagge Riccardo (Italy) – Clementina candita con honeybush e mango
Slitti (Italy) – GInger
Cioccolato Orsini (Italy) – Liquorice Grappa Dark
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Goldenberry
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Banana
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Cacao Nibs
Pacari Chocolate (Ecuador) – Cocoa Cacao Beans Natural
Pacari Chocolate (Ecuador) – Cocoa Cacao Beans Ginger
Andreas Muschler (Germany) – ´Orangeatstäbchen ´
Perla Organic Chocolate (Ecuador) – Piña Deshidratada cubierta de chocolate 70% Cacao
chocoMe (Hungary) – chocoMe Voilé – Mango slices coated with dark chocolate
Harrer Chocolat (Hungary) – fekete berkenye drazsé (aronia dragee)
Réel Chocolate (Serbia and Montenegro) – Candied orange peel coated with dark chocolate

Paste di frutta gelatine, gelée ricoperte con cioccolato al latte

Bruno Chocolate (Israel) – Sesame and Pear

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
chocoMe (Hungary) – chocoMe Raffinée – Freeze-dried blackcurrant coated with blueberry yogurt and white chocolate
Harrer Chocolat (Hungary) – kakakóbabtöret-mangó passiógyümölcs drazsé (cacaonibs-mango passionsfruit dragee)

Cioccolato al latte ricoperto con manon/burro /crema

Pralus (France) – Nougatine lait
The Secret Chocolatier (United States) – Cinnamon Roll Bon Bon

Cioccolato bianco ricoperto con manon/burro/crema

T’a Milano (Italy) – Dragees caramello e sale rivestito di cioccolato biondo

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Spalmabili

Spalmabili con cioccolato fondente (senza latte in polvere)

Guido Castagna (Italy) – +55
La Botteghina del Cioccolato (Italy) – La nocciolosa
Xoco Norway (Norway) – Spread the joy hazelnuts
Castronovo Chocolate (United States) – Castronovo Chocolate Honey
Pralus (France) – Creme de noisettes pot 250gr
Kahkow (Dominican Republic) – Chocodamia
Daja Chocolate (Germany) – sweet Dark Caramel Spread
Hogarth Craft Chocolate (New Zealand) – Dark Hazelnut Spread

Spalmabili con cioccolato al latte

Maison della Nocciola (Italy) – Crema Gianduja
Piccola Pasticceria (Italy) – Buongiorno allo Zabaione
Piccola Pasticceria (Italy) – Buongiorno alla Nocciola
Giraudi (Italy) – Giacometta Pistacchio
Daja Chocolate (Germany) – Salt Caramel Spread
Arcay Chocolates (United States) – Mango Passion Spread
Arcay Chocolates (United States) – Pomegranate Balsamic Spread
Lyra (Slovakia) – Spread walnut
Lyra (Slovakia) – Spread praline
Chocolala (Estonia) – Birch juice caramel spread
Realm Of Cream (United Kingdom) – Gossip – Salty caramel to spread