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Asia-Pacific Bean-to-Bar and Craft Chocolatier Competition 2021-22 – Winners

agosto 24, 2022 8:34 am by International Chocolate Awards in Risultati, Winners

Asia-Pacific-Winners bamboo-teaser

The International Chocolate Awards is pleased to announce the Winners of the 2021-22 Asia-Pacific Bean-to-Bar and Craft Chocolatier Competition, which was judged remotely by our international judging panel and our Grand Jury. The judging panel included judges from the USA, Europe, the Philippines, Hong Kong, Australia, Thailand, South Korea, Japan and members of our international Grand Jury panel around the world. The winners were announced at a virtual ceremony on Saturday, 20 August 2022 hosted by our founders, members of our Grand Jury, our international judges and an IICCT Alumni group in Hong Kong.

Our judges were impressed by the number of high quality entries in all categories this season and this was a particularly strong competition for Japanese entrants, who took home the most prizes and won ‘best in competition’ for dark chocolate, with Cocomas Chocolate taking the top prize with their ‘Smooth 73%’. Taiwan was not far behind in the medal tally, with Fu Wan achieving the highest score for an unflavoured chocolate with 91.1 and best overall milk bar for ‘Taiwan #10 Ping-Tung Dark Milk 53%’. This was equalled by PARADAi Chocolate from Thailand, the highest scoring flavoured bar, also with 91.1 for their Nakhon Si Dark 65% – Palo (infusion), which also won a special prize ‘Gastronomic’ prize.

The use of high quality local tea to flavour bars and filled chocolates was again a strong feature, with entrants combining tea with enrobed nuts as a special highlight in the drageé categories, while COFE from Taiwan won Gold for their self-pressed cocoa butter and Gold for best white infusion bar with their milkless ‘ground in’ ‘Musann Blanc & Oriental Beauty Bar’ bar, made with artisanal soy powder and white wine. Many winners made use of local spices, fruits and other local ingredients such as miso, sake, matcha, lychee, and some unique savoury gourmet flavour combinations with salted capers, pho spices and braised beef noodles.

Taiwan and Japan also dominated the filled chocolate categories, with Q Sweet, Taiwan who had a huge success with Golds for her pandemic friendly ‘comfort’ white chocolate recipes and Musée du Chocolat Théobroma, Itohkyuemon and Saison de Setsuko just some of the ganache Gold winners for Japan. The very first Chinese Gold prize was also awarded this year to Nibbo bean to bar chocolate for ‘Nibbo Mulled Wine with Nibs 70%’ and first time entrants from Hong Kong also made a strong showing.

Scores

The International Chocolate Awards is continuing its drive for transparency and standardisation in chocolate sensory evaluation, using the flavor profiling system from our parent body, the IICCT. As part of this initiative, we are now listing the scores for all winners and finalists, giving consumers a better guide for chocolate quality and entrants something extra to celebrate along with their medals. The score given are similar to those used in specialty coffee, where 80 and above indicates fine chocolate quality and scores above 90 suggest extraordinary quality and craft. The prize break points are set by the Grand Jury for each category, according to the product type.

The 2021-22 Asia-Pacific Competition Winners are:

(Prizes are shown in score order for each medal)


‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: cocomas chocolate  (Japan) – Smooth 73% (90.9)

Plain/origin milk bar categories

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan #10 Ping-Tung Dark Milk 53% (91.1)


Barrette plain/origin

Barrette fondenti plain /origin

Gold: Ezaki Glico  (Japan) – Belize 66% (89.3)

+ Gold: Japan

+ Special: Limited edition

Silver: Fu Wan Chocolate  (Taiwan) – River 88% (87.6)

+ Gold: High %

Silver: Cabosse & Feve Chocolates  (Australia) – 70% Single Origin Peru (87.5)

Silver: Cabosse & Feve Chocolates  (Australia) – 100% Single Origin Solomon Islands (87.2)

+ Gold: 100%

Bronze: Meiji  (Japan) – The Chocolate Ecuador 70 (86.7)

Bronze: Fu Wan Chocolate  (Taiwan) – River 100% (86.6)

Bronze: Fu Wan Chocolate  (Taiwan) – Global Cacao Project – Philippines 73% (85.9)

Bronze: Benns Ethicoa  (Malaysia) – 70% Karkar Island Papua New Guinea (85.8)

Bronze: Fu Wan Chocolate  (Taiwan) – River 77% (85.8)

Micro-batch – Barrette fondenti plain /origin

Gold: cocomas chocolate  (Japan) – Smooth 73% (90.9)

+ Gold: Japan

+ Gold: Chocolate Maker

+ Gold: Direct Traded

Silver: il  (China) – 70% Ecuador Esmeraldas Dark (90.3)

+ Gold: China

Silver: Hey Fun Chocolate  (Taiwan) – 70% Dark Chocolate (90.1)

+ Gold: Taiwan

+ Gold: Growing Country

Silver: Sweets Escalier  (Japan) – Mexico Soconusco 68% (89.9)

Silver: slowww melt  (China) – Tanzania Kamili Dark 72% (89.5)

+ Gold: Organic

Silver: Hunya  (Taiwan) – 62% Madagasikara x Taiwan Dark chocolate (89.4)

+ Special: Blend

Silver: Minimal Bean to Bar Chocolate  (Japan) – ‘Arhuacos (89.4)

+ Gold: Rough ground

Silver: Murata  (Japan) – India 70% Cacao (88.9)

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

Silver: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – 70% Dark Chocolate (88.7)

Silver: Jaws & Claws Chocolate  (Malaysia) – Single Estate Goshen Grove 72% Dark Choc (88.5)

Silver: Nibbo bean to bar chocolate  (China) – Nibbo Uganda 70% (88.4)

Silver: Fu Wan Chocolate  (Taiwan) – Beer Yeast #1 Ale Style 70% (88.3)

Silver: PARADAi Chocolate  (Thailand) – Sisaket Dark 70% (88.3)

+ Gold: Thailand

Silver: Fu Wan Chocolate  (Taiwan) – Wine Yeast #2 70% (88.2)

+ Special: Fermentation additions

Silver: green bean to bar Chocolate  (Japan) – Ucayali 70% (88.2)

Silver: slowww melt  (China) – China Hainan Dark 70% (88.2)

Silver: Minimal Bean to Bar Chocolate  (Japan) – Experimental – Works ’22 (88.1)

Silver: Murata  (Japan) – Peru Piura 70% Cacao (87.8)

Silver: Fu Wan Chocolate  (Taiwan) – 2019Exclusive Batch Cellar Aged Bean 80% (87.7)

+ Special: Cacao flavoring/aging

Silver: SLOK Chocolate  (Hong Kong) – Vietnam 70% (87.5)

+ Gold: Hong Kong

Silver: PARADAi Chocolate  (Thailand) – Chantaburi Dark 70% (87.4)

Silver: Sweets Escalier  (Japan) – Nicaragua Rugoso 68% (87.4)

Silver: AKAME  (Taiwan) – Mei Yuan Single Origin Chocolate (87.4) ( * Fu Wan Chocolate)

Silver: Hey Fun Chocolate  (Taiwan) – 100% Dark Chocolate (87.3)

+ Gold: 100%

Silver: Sweets Escalier  (Japan) – Madagascar 64% (87.3)

Silver: Musée du Chocolat Théobroma  (Japan) – Bolivia Alto Beni Wild 100% (87.2)

Silver: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – 92% Dark Chocolate (87.1)

+ Gold: High %

Silver: Sweets Escalier  (Japan) – Peru Cusco 75% (87.0)

Bronze: Fossa Chocolate  (Singapore) – Luna 75% Dark Chocolate (86.9)

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan #9 Double Ferment Rough Ground 70 (86.9)

Bronze: Gamma Craft Chocolate  (Hong Kong) – Venezuela Porcelana 70% (86.9)

Bronze: Foundry Chocolate  (New Zealand) – Kilombero Valley, Tanzania 100% (86.8)

Bronze: Love Brown Cacao  (Taiwan) – Love Brown Taiwan 72% Raw Chocolate (86.8)

Bronze: Sweets Escalier  (Japan) – Tanzania Kokoa Kamili 75% (86.8)

Bronze: Yosano Roaster Chocolate  (Japan) – Roaster Chocolate Colombia Arhuac (86.8)

Bronze: Fu Wan Chocolate  (Taiwan) – Wine Yeast #1 70% (86.5)

Bronze: Murata  (Japan) – Bolivia 70% Cacao (86.4)

Bronze: ORIGIN  (Taiwan) – Exclusive AconPure No.1 75% (86.3)

Bronze: Mason Chocolates  (Indonesia) – 71% Banyuwangi Single Origin Mason, Bali (86.3)

Bronze: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – 70% Dark Chocolate (86.3)

Bronze: Fu Wan Chocolate  (Taiwan) – 2019Exclusive Batch Cellar Aged Bean 76% (86.2)

Bronze: Minimal Bean to Bar Chocolate  (Japan) – Rough – Ground – Works ’22 (86.2)

Bronze: Cacao Alun  (Japan) – Cacao Blanco Piura (86.1)

Bronze: Minimal Bean to Bar Chocolate  (Japan) – Nutty – Blend (86.1)

Bronze: Murata  (Japan) – Patanemo 70% Cacao (86.0)

Bronze: green bean to bar Chocolate  (Japan) – Nativo Blanco – Peru – 73% (86.0)

Bronze: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – 80% Dark Chocolate (85.9)

Bronze: Nibbo bean to bar chocolate  (China) – Nibbo Esmeraldas 70% (85.9)

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan #1 Ping-Tung Dark 62% (85.8)

Bronze: Jaws & Claws Chocolate  (Malaysia) – Single Estate Salung 70% Dark Chocolate (85.8)

Bronze: Gamma Craft Chocolate  (Hong Kong) – Belize Maya Mountain 70% (85.8)

Bronze: Gamma Craft Chocolate  (Hong Kong) – Venezuela Guasare #2 70% (85.7)

Bronze: SLOK Chocolate  (Hong Kong) – Brazil Trinitario 73% (85.6)

Bronze: 巧克力雲莊  (Taiwan) – Vietnam 100% Chocolate (85.6)

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan #1 Ping-Tung Dark 70% (85.6)

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan #8 Premium Roast Ping-Tung 70% (85.6)

Bronze: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – 75% Dark Chocolate (85.6)

Bronze: Marou – Faiseurs de Chocolat  (Vietnam) – Tien Giang 80% Single Origin Vietnam (85.5)

Bronze: Minimal Bean to Bar Chocolate  (Japan) – Fruity – Works ’22 (85.5)

Barrette al latte plain/origin

Gold: Ezaki Glico  (Japan) – Belize Milk 52% (89.2)

Silver: Ezaki Glico  (Japan) – Chuao Dark Milk 60% (87.2)

Silver: Ezaki Glico  (Japan) – Chuao 50% Almond milk & Wasanmitsu Sugar (86.2)

+ Special: Alternate vegan milk

Micro-batch – Barrette al latte plain/origin

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan #10 Ping-Tung Dark Milk 53% (91.1)

+ Gold: Chocolate Maker

+ Gold: Direct Traded

+ Gold: Growing Country

Silver: Rila Kakao  (Thailand) – Milk Chocolate 60% – Chiang Mai (88.7)

Silver: Chocolatier Palet d’Or  (Japan) – Chocolat du Terroir Venezuela High Milk (88.5)

+ Gold: Japan

+ Special: Self-made cocoa butter

Silver: Sweets Escalier  (Japan) – Honduras Mayan Red Milk 60% (88.5)

Silver: Chocolatier Palet d’Or  (Japan) – Chocolat du Terroir Belize High Milk (86.7)

Silver: Chocolatier Palet d’Or  (Japan) – Chocolat du Terroir Trinidad&Tobago Milk (86.5)

Silver: Marou – Faiseurs de Chocolat  (Vietnam) – Milk Chocolate 48% Cacao Viet Nam Origin (86.1)

Silver: Musée du Chocolat Théobroma  (Japan) – Bolivia Alto Beni Milk 50% (86.1)

Silver: The Australian Chocolate Farm  (Australia) – Dark Milk Indulgence 58% (86.1)

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

Bronze: Fossa Chocolate  (Singapore) – Harana Dark Milk 64% (85.6)

Bronze: Sweets Escalier  (Japan) – Nicaragua Rugoso Milk 60% (85.3)

Bronze: Chocolatier Palet d’Or  (Japan) – Chocolat du Terroir Mexico High Milk (84.5)

Barrette alternative plain/origin

Silver: Coco Kyoto  (Japan) – Tanzania 70% (86.6)

Bronze: Musée du Chocolat Théobroma  (Japan) – Bolivia Alto Beni Wild With Maple Sugar (85.4)

Bronze: PARADAi Chocolate  (Thailand) – NakhonSi Dark70% With Pure Coconut Sugar (85.1)

Bronze: Coco Kyoto  (Japan) – Ecuador 50% (85.0)

Barrette bianche plain/origin

Silver: Atypic Chocolate  (Australia) – Caramelised White Chocolate (86.2)

Bronze: CaCaNina  (Taiwan) – 36% white chocolate (84.0)


Barrette aromatizzate

Barrette cioccolato fondente con infusione o aromi

Gold: PARADAi Chocolate  (Thailand) – Nakhon Si Dark 65% – Palo (infusion) (91.1) (**)

+ Special: Gastronomic

Silver: PARADAi Chocolate  (Thailand) – Trang Dark 65% – Lemongrass (infusion) (90.5) (**)

Silver: Sweets Escalier  (Japan) – Smoked Thailand Nakhon 68% (90.2) (**)

+ Gold: Japan

+ Special: Cacao flavoring/aging

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Red Oolong Tea 62% (89.8) (**)

+ Gold: Taiwan

+ Special: Local ingredients

Silver: Wellington Chocolate Factory  (New Zealand) – Scapegrace Gin Bar 75g (89.8)

Silver: PARADAi Chocolate  (Thailand) – Trang Dark 70% – Etlingera (infusion) (89.7) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Aged Oolong Tea 62% (89.6) (**)

Silver: Ezaki Glico  (Japan) – Cacao Pulp (89.5) (**)

+ Special: Innovation

Silver: Hey Fun Chocolate  (Taiwan) – Organic Ruby Black Tea Dark Chocolate (89.3) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Bergamot Scented Dark 70% (89.2) (**)

Silver: SLOK Chocolate  (Hong Kong) – Chinese Rose Wine Duck Liver Sausage 71% (89.1) (**)

+ Special: Gastronomic

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Black Pepper 62% (88.9) (**)

Silver: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – Coriandrum Sativum Dark Chocolate (88.5) (**)

Silver: AKAME  (Taiwan) – Mei Yuan 66% Wood Smoked Chocolate (88.5)

Silver: Rebirth Chocolate  (Taiwan) – Osmanthus fragrans Black Tea (87.9) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Tie-Guan-Yin Tea 62% (87.8) (**)

Silver: Sweets Escalier  (Japan) – Madagascar 68% Smoked with Cherry Wood (87.8) (**)

Silver: 楊永富巧克力 Yang,Yung-Fu chocolate  (Taiwan) – Black tea 65 – Organic (87.8) (**)

Silver: Hunya  (Taiwan) – Braised Beef Noodle Chocolate (87.3) (**)

+ Special: Gastronomic

Silver: Hey Fun Chocolate  (Taiwan) – Oriental Beauty Tea Dark Chocolate (87.1) (**)

Silver: Gamma Craft Chocolate  (Hong Kong) – Chaat Masala (87.0)

Silver: Marou – Faiseurs de Chocolat  (Vietnam) – Phở Spice 65% Single Origin (86.4) (**)

Silver: Masfino Chocolate Company  (Taiwan) – Masfino 70% Passionfruit Dark Chocoalate (86.1) (**)

Silver: AKAME  (Taiwan) – Mei Yuan 66% Shiso Chocolate (86.1)

Silver: Marou – Faiseurs de Chocolat  (Vietnam) – Pepper & Pinch of Salt 66% Dak Lak (86.0) (**)

Bronze: Gamma Craft Chocolate  (Hong Kong) – Black Tea (85.7) (**)

Bronze: ORIGIN  (Taiwan) – Taiwan Honey Flavored Red Oolong Tea 62% (85.6) (**)

Bronze: Cacao Zoku  (Japan) – Timut Pepper and Chuao (85.6) (**)

Bronze: Sweets Escalier  (Japan) – Cuba 66% Smoked with Cherry Wood (85.5) (**)

Bronze: Anuttama  (India) – SPICY TANG (Ginger and Pepper) (85.4) (**)

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan White Pepper & Fleur de Sel 62% (84.9) (**)

Bronze: Hey Fun Chocolate  (Taiwan) – Black Queen Dark Chocolate (84.8) (**)

Bronze: Chocolatier Palet d’Or  (Japan) – Malt Tablet Bitter (84.7) (**)

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan Red Jade Tea 62% (84.6) (**)

Bronze: Fu Wan Chocolate  (Taiwan) – Yu-Lan White Champak Scented 70% (84.6) (**)

Bronze: SLOK Chocolate  (Hong Kong) – Aged With Tangerine Peels 72% (84.5) (**)

Barrette di cioccolato fondente con inclusioni o pezzi

Gold: Nibbo bean to bar chocolate  (China) – Nibbo Mulled Wine with Nibs 70% (89.6) (**)

+ Gold: China

+ Special: Reinterpretation

Silver: Joy Cacao and Coffee Plantations  (Taiwan) – 古米傳奇 Popcorn Chocolate (台灣油芒&馬告) (89.2) (**)

+ Gold: Taiwan

+ Special: Eclectic

Silver: green bean to bar Chocolate  (Japan) – Tokyo – Shio – (89.2) (**)

+ Gold: Japan

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

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

Silver: 可味Tastychoco  (China) – Black Pepper Dark Chocolate Bar (87.7) (**)

Silver: Yosano Roaster Chocolate  (Japan) – Roaster Chocolate Sake (86.9) (**)

Bronze: Hey Fun Chocolate  (Taiwan) – Rose & Litchi Dark Chocolate (85.9) (**)

Bronze: Hunya  (Taiwan) – Jingzhe – Spicy peanut chocolate (85.8) (**)

Bronze: Sweets Escalier  (Japan) – Winter Spices (85.6) (**)

Bronze: Sweets Escalier  (Japan) – Venezuela Chuao 68% Japanese Ginger (85.6)

Bronze: Hey Fun Chocolate  (Taiwan) – Osmanthus & Longan Dark Chocolate (85.5) (**)

Bronze: 可味Tastychoco  (China) – Pine Nuts Dark Chocolate Bar (85.4) (**)

Bronze: Fujino Ryohinten  (Japan) – Satoyama Craft Chocolate (salt) (85.4) (**)

Bronze: Pridi Cacaofevier  (Thailand) – Crunch Time (85.1) (**)

Bronze: Fujino Ryohinten  (Japan) – Satoyama Craft Chocolate (ginger) (85.0) (**)

Bronze: Marou – Faiseurs de Chocolat  (Vietnam) – Dark chocolate 64% Fruits & Cashews (84.6)

Barrette ciccolato al latte con infusione o aromi

Gold: Ezaki Glico  (Japan) – Yuzu & Hazelnut (89.0) (**)

Silver: ORIGIN  (Taiwan) – Taiwan Red Oolong 50% Milk Chocolate (88.4) (**)

Silver: Chocolatier Palet d’Or  (Japan) – Malt Tablet Bitter Milk (87.6) (**)

Silver: Coco Kyoto  (Japan) – Sencha 47% (87.6) (**)

Silver: Dedicated Chocolate  (Hong Kong) – Jasmine Tea 48% Milk (87.4) (**)

Silver: Sweets Escalier  (Japan) – Ecuador Pajarito Milk 72% with Shio Koji (86.3) (**)

Bronze: Fu Wan Chocolate  (Taiwan) – Rose Lychee Oriental Beauty Milk Tea 56% (85.4) (**)

Bronze: Pipiltin Cocoa  (Indonesia) – Coffee Dark Milk Chocolate (85.1) (**)

Bronze: San Marzano  (Thailand) – Asian Spice Salted Caramel (84.8) (**)

Barrette di cioccolato al latte con inclusioni o pezzi

Gold: Coco Kyoto  (Japan) – Miso Sesame 63% (89.4) (**)

Bronze: Siamaya Chocolate  (Thailand) – Banana Crunch Milk Chocolate (85.3) (**)

Bronze: Samurai Nanbu Cracker Tablet supervised by Chocolatier Hideaki Sarudate  (Japan) – 43% Double Sesame with S.cracker #2 (85.0)

Barrette al cioccolato bianco aromatizzato con infusione o aromi

Gold: COFE  (Taiwan) – Musann Blanc & Oriental Beauty Bar (89.6)

+ Special: Local ingredients

+ Special: Alternate vegan milk

Silver: COFE  (Taiwan) – Jhinhsuan Oolong & Peach (89.0)

Silver: COFE  (Taiwan) – Tieguanyin Tea & Guava (89.0)

Silver: CaCaNina  (Taiwan) – 36% Osmanthus Oolong tea (88.2) (**)

Bronze: COFE  (Taiwan) – Osmanthus & Tieguanyin Tea (85.9)

Bronze: CaCaNina  (Taiwan) – 36% Oriental Beauty Oolong Tea (85.7)

Bronze: nk chocolaterie “make”  (Japan) – Deluxe Hojicha Chocolate (85.0) (**)

Barrette al cioccolato bianco con inclusioni o pezzi

Gold: Q sweet 巧克力菁點  (Taiwan) – Comfort chocolate bar-Tropical Summer (89.7)

Silver: Q sweet 巧克力菁點  (Taiwan) – Comfort chocolate bar-Monet’s Garden (88.5)

Silver: CaCaNina  (Taiwan) – 36% Tie Guanyin tea lychee chocolate (87.0) (**)

Bronze: Daito Cacao  (Japan) – Yomogi (85.7) (**)

Bronze: Daito Cacao  (Japan) – Lavender Pistache (85.6) (**)

Bronze: Mary Chocolate Co.,LTD  (Japan) – Yaki Toumorokoshi (85.3)

Barrette al cioccolato al bianco ripiene

Silver: Daito Cacao  (Japan) – Ivoire Pistache (87.9) (**)

Barrette di cioccolato combination con inclusioni o pezzi

Gold: Mary Chocolate Co.,LTD  (Japan) – Hachimitsu & Wasanbon Canding Almond (90.6)


Ganaches, paletes, praline e tartufi alla ganache

Ganache o tartufi di cioccolato fondente non aromatizzato

Gold: Q sweet 巧克力菁點  (Taiwan) – Classic Criollo (89.7)

Silver: Gamma Craft Chocolate  (Hong Kong) – Nordic Water (89.3) (**)

+ Special: Ingredients

Silver: Sweets Escalier  (Japan) – Peru Cusco 75% (86.9) (**)

Silver: Q sweet 巧克力菁點  (Taiwan) – My dream truffle (86.1)

Bronze: Sweets Escalier  (Japan) – Thailand Nakhon 75% (85.0) (**)

Ganache o tartufi con cioccolato fondente aromatizzato

Gold: Saison de Setsuko  (Japan) – Wahakka & Hyuganatsu (90.8)

+ Special: Local ingredients

Silver: PARADAi Chocolate  (Thailand) – Miang Kham (90.2) (**)

+ Special: Gastronomic

Silver: Musée du Chocolat Théobroma  (Japan) – Awamori – Madagascar – (89.6) (**)

Silver: le fleuve  (Japan) – Orange Water Ganache (89.5) (**)

Silver: Saison de Setsuko  (Japan) – Yuzu & Cardamom (88.2)

Silver: MAMANO CHOCOLATE  (Japan) – Big ganache arriba brandy (87.7)

Silver: Musée du Chocolat Théobroma  (Japan) – Kokuto Caramel – Madagascar – (87.0) (**)

Silver: Musée du Chocolat Théobroma  (Japan) – Kujo Negi – Madagascar – (86.9) (**)

Silver: Saison de Setsuko  (Japan) – Sudachi & Bara (86.3)

Silver: Les Petits Fours  (Hong Kong) – Sakekasu-Honey (86.2)

Bronze: Saison de Setsuko  (Japan) – Yomogi & Momo (85.9)

Bronze: Musée du Chocolat Théobroma  (Japan) – Lime (85.6)

Ganache o tartufi al cioccolato al latte ..

Gold: Q sweet 巧克力菁點  (Taiwan) – Classic Plain Milk Bonbon (89.5)

Ganache o tartufi al cioccolato al latte

Gold: Musée du Chocolat Théobroma  (Japan) – Budo Sansho – Madagascar – (89.2) (**)

Silver: Q sweet 巧克力菁點  (Taiwan) – Absolute Rye (86.7)

Ganaches o tartufi di cioccolato bianco

Gold: Itohkyuemon  (Japan) – The Matcha (88.8)

Silver: PARADAi Chocolate  (Thailand) – Yuzu Honey Tea (88.2) (**)

Silver: Saison de Setsuko  (Japan) – Kashiwamochifu (87.9)

Silver: Itohkyuemon  (Japan) – Uji Matcha&Sesami (86.9)

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

Gold: Saison de Setsuko  (Japan) – Tanbaguri & Houjicha (89.4)

Silver: Evergreen Hotel  (Taiwan) – Sake Kasu chocolate (89.0)

Silver: KESSHŌ珂珂琥  (China) – Hainan (China) Cumquat Bonbon (88.7) (**)

Silver: Saison de Setsuko  (Japan) – Gyokurocha and Amaou Ichigo (88.6)

+ Special: Craft

Silver: Saison de Setsuko  (Japan) – Tokachiazukianko & Cheese (87.9)

Silver: Cona’s  (Taiwan) – caribbean cockail (86.1) (**)

Bronze: Cacao D’or  (Taiwan) – Little freshy (85.8)

Bronze: Saison de Setsuko  (Japan) – Maccha Kuromitsu (85.8)


Praline a base di noci e noci ricoperte

Praline a base di frutta/ gianduja con ciccolato fondente

Gold: le fleuve  (Japan) – Praline Citron White Azuki (90.7) (**)

Bronze: le fleuve  (Japan) – Praline Coco Soy (84.8) (**)

Dragées di cioccolato fondente, noci intere ricoperte

Bronze: Fu Wan Chocolate  (Taiwan) – Tie-Guan-Yin Tea Chocalmond (85.8) (**)

Praline a base di noci/gianduja con cioccolato al latte

Gold: le fleuve  (Japan) – Japanese Tea Praline (89.7) (**)

Dragées al latte/noci intere ricoperte di cioccolato al latte

Bronze: Paul And Mike  (India) – 49% Milk Chocolate Enrobed Coffee Beans (84.6) (**)

Dragées di cioccolato bianco, noci intere ricoperte

Gold: CaCaNina  (Taiwan) – Hazelnut coated with Red Oolong (88.9) (**)

Bronze: Rayca’s  (Hong Kong) – Rayca’s Honey Black Tea Macadamia (85.5)

Bronze: Rayca’s  (Hong Kong) – Rayca’s Oolong Tea Macadamia (82.5)

Dragées al latte/noci intere ricoperte di cioccolato al latte …

Silver: Cacao Farm Formosa  (Taiwan) – Lemon Macadamia Bonbon 72% (86.4) (**)


Altre – frutti/zucchero/burro/crema

Paste di frutta, gelatine, gelée ricoperte con cioccolato fondente

Gold: Conche  (Japan) – Shizuoka Mikan Dried Fruit -70% Haiti (91.1) (**)

Silver: Q sweet 巧克力菁點  (Taiwan) – Exclusive pâte de fruits-Mango (90.0)

Silver: le fleuve  (Japan) – Yuzu Confit (89.8) (**)

Silver: Q sweet 巧克力菁點  (Taiwan) – Exclusive pâte de fruits-Rose& Lychee (86.9)

Bronze: Paul And Mike  (India) – 64% Dark Pepper & Pineapple Jelly (84.5) (**)

Paste di frutta gelatine, gelée ricoperte con cioccolato al latte

Gold: Cacao Farm Formosa  (Taiwan) – Pâte de Fruits Yuzu Milk (89.2) (**)

Silver: Les Petits Fours  (Hong Kong) – Pink Guava (87.7)

Silver: Les Petits Fours  (Hong Kong) – Osmanthus-Pear (87.2)

Silver: Cacao Farm Formosa  (Taiwan) – Pâte de Fruits Passion Fruit Milk (87.0) (**)

Combination chocolate enrobed fruit pastes, jellies/gelée

Bronze: Evergreen Hotel  (Taiwan) – Passion fruit jelly-pepper chocolate (84.8)

Frutti interi ricoperti di cioccolato fondente

Silver: Cacao Farm Formosa  (Taiwan) – Orangette Dark 70% (86.7) (**)

Frutti interi ricoperti di cioccolato al latte

Gold: Paul And Mike  (India) – 49% Milk Chocolate Enrobed Salted Capers (88.0) (**)

+ Special: Local ingredients

+ Special: Gastronomic

Frutti interi ricoperti di cioccolato bianco

Gold: Q sweet 巧克力菁點  (Taiwan) – Comfort fruit-Pineapple (90.2)

+ Special: Local ingredients

+ Special: Modern

Silver: Q sweet 巧克力菁點  (Taiwan) – Comfort fruit-Green Mango (87.6)

Bronze: Q sweet 巧克力菁點  (Taiwan) – Comfort fruit-Green Mango&Spice (85.9)

Cioccolato al latte ricoperto con manon/burro /crema ..

Gold: Hunya  (Taiwan) – Formosa Oolong Tea Chocolate ball (90.8) (**)

+ Special: Eclectic

Silver: Les Petits Fours  (Hong Kong) – Blackcurrant Marshmallow (86.4)

+ Special: Recipe


Spalmabili

Spalmabili con cioccolato al latte

Gold: Alba Chocolatier  (Malaysia) – SuperCrema 54% (89.4) (**)

+ Special: Classic


Cocoa Powder

Silver: Whosecacao, Inc.  (Japan) – Natural Cocoa Powder (86.8)

Bronze: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – Cocoa Powder (84.6)

Cocoa Butter

Gold: COFE  (Taiwan) – Cold Pressed Taiwan Cocoa Butter (87.2)


(*)  Declared chocolate maker for private label bars.

(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.