European Bar Semi Final Competition 2016 – Winners

juli 7, 2016 12:30 pm by International Chocolate Awards in News, Results, Winners


The International Chocolate Awards is pleased to announce the Winners of the 2016 European Bar semi-final Competition, which was judged in Amsterdam, 10 – 13 June, 2016 at the Hilton Amsterdam.

This year, to celebrate Amsterdam’s role as a focus of the new European fine and micro-batch chocolate movement, the judging was held with the support of the iconic Hilton Amsterdam hotel, famous for John and Yoko’s 1969 “bed-in for peace”, and now home of the annual Chocoa Grand Diner du Chocolat, prepared by the Hilton’s Roberto’s Restaurant chef Franz Conde and Grand Jury member Maricel Presilla.


The judging panel included regular European judges, along with pastry chefs, restaurateurs, journalists and other specialists from the local area and members of our international Grand Jury panel.


This was the second international competition devoted to plain unflavoured and origin chocolate bars made in Europe, the Middle East and Africa. This was the regional round for plain/origin chocolate bars, winners will go through to World Final in London in October 2016. All judging is anonymised, including at the Grand Jury final session, where Golds, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules.

Prizes are awarded only to entries that meet the required standard for each prize.

View details of our sponsors and partners here.

(Prizes are shown in alphabetical order for each medal)

‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Bonnat Chocolatier  (France) – Selva Maya

Plain/origin milk bar categories

Gold: Bonnat Chocolatier  (France) – Java

Pure/origine repen

Pure/origine donkere chocoladerepen

Gold: Bonnat Chocolatier  (France) – Selva Maya

+ Gold: French

+ Gold: Chocolate Maker

+ Gold: Directly Traded

Silver: Bonnat Chocolatier  (France) – Cacao Real Del Xoconuzco

Silver: Bonnat Chocolatier  (France) – Haiti

Silver: Bonnat Chocolatier  (France) – Kaori

Silver: Chocolaterie Morin  (France) – Nicaragua Nicalizo

Silver: Chocolaterie Morin  (France) – Nicaragua Rugoso

Silver: Chocolaterie Morin  (France) – Pérou Chanchamayo

Silver: Friis-Holm Chokolade  (Denmark) – Chuno 70% – Double Turned

Silver: Friis-Holm Chokolade  (Denmark) – Chuno 70% – Tripple Turned

Silver: Friis-Holm Chokolade  (Denmark) – Johe 70%

Silver: Friis-Holm Chokolade  (Denmark) – O’Payo Organic 68%

Silver: Friis-Holm Chokolade  (Denmark) – Rugoso 70% – Bad Fermentation

Silver: Michel Cluizel  (France) – Plantation Vila Gracinda

Bronze: Bonnat Chocolatier  (France) – Hacienda el Rosario

Bronze: Bonnat Chocolatier  (France) – Puerto Cabello

Bronze: Chocolaterie Morin  (France) – Pérou Pablino

Bronze: Chocolaterie Morin  (France) – Pérou Quilla

Bronze: Delicacao Berlin  (Germany) – Tafel Bali

Bronze: Friis-Holm Chokolade  (Denmark) – Indio Rojo 70%

Bronze: Friis-Holm Chokolade  (Denmark) – Nicaliso 70%

Bronze: Friis-Holm Chokolade  (Denmark) – Rugoso 70%

Bronze: Guido Castagna  (Italy) – Raw Madagascar

Bronze: Holy Cacao Chocolate  (Israel) – 70% Madagascar

Bronze: Åkesson’s  (United Kingdom) – Akesson’s Bali 75% Trinitario Cocoa ( * Couverture chez Pralus, Bars chez Damiens)

Micro-batch – Pure/origine donkere chocoladerepen

Gold: Pangea Chocolate  (Spain) – Brazil Fazenda Camboa 76%

+ Gold: Chocolate Maker

+ Gold: Directly Traded

Silver: Ajala Chocolate  (Czech Republic) – Dark Chocolate 70%

Silver: Ara Chocolat  (France) – Guasare Criollo 72% – 72 hours fermentation

Silver: Ara Chocolat  (France) – La Sabana 70%

Silver: Ara Chocolat  (France) – Porcelana 70%

+ Gold: French

Silver: J.Cocoa  (United Kingdom) – 66% Dark Chocolate Tenor Variety

Silver: Omnom Chocolate  (Iceland) – Madagascar 66%

Silver: Solkiki Chocolatemaker  (United Kingdom) – 68% Pure Nacional – Fortunato No.4 – Rough Maranon

+ Gold: British

Silver: Zart Pralinen Chocolate Makers  (Austria) – Kokoa Kamili 70%

Bronze: Ara Chocolat  (France) – Agua Fria 70%

Bronze: Ben Le Prevost Chocolatier  (United Kingdom) – Madagasacar

Bronze: Chocolaterie Laia  (France) – 75% Sao Tome – Diogo Vaz – Forastero

Bronze: Chocolatoa  (Belgium) – Chocolatoa Costa Rica Nahua Maleku 75%

Bronze: Krak  (Netherlands) – Belize

Bronze: Krak  (Netherlands) – Vietnam Region: Ben Tre

Hoog % puur/origine donkere chocoladerepen (85% of meer)

Gold: Chocolate Tree  (United Kingdom) – Venezuela Porcelana 85%

Silver: Holy Cacao Chocolate  (Israel) – 100% Cacao

Silver: Åkesson’s  (United Kingdom) – Madagascar 100% Criollo Cocoa ( * Couverture chez Pralus, Bars chez Damiens)

Bronze: Chocolat Madagascar  (Madagascar) – Dark 85% Cocoa

Bronze: Malmö Chokladfabrik  (Sweden) – Peru 85%

Bronze: Metiisto Artisan Chocolate  (Australia) – Tanzania 85%

Bronze: Raoul Boulanger  (France) – Los Rios 100%

Bronze: Zart Pralinen Chocolate Makers  (Austria) – Kokoa Kamili 85%

Pure/origine donkere chocoladerepen gemaakt met alternatieve natuurlijke suiker

Silver: Forever Cacao  (United Kingdom) – 72% Ashaninka Bean to Bar

Pure/origine melk chocoladerepen

Gold: Bonnat Chocolatier  (France) – Java

+ Gold: Chocolate Maker

Silver: Chocolaterie Morin  (France) – Vietnam Lait 48%

Silver: Francois Pralus  (France) – Pralus Bar 100G 45% Melissa

+ Gold: Directly Traded

Silver: Malmö Chokladfabrik  (Sweden) – BJÖRN of Sweden Milk Chocolate 40%

Bronze: Heilemann  (Germany) – Heilemann Vietnam 45%

Bronze: Idilio Origins  (Switzerland) – Idilio 15 Idilio con leche ( * Felchlin)

Micro-batch – Pure/origine melk chocoladerepen

Gold: Omnom Chocolate  (Iceland) – Milk of Madagascar 45%

+ Gold: Chocolate Maker

+ Gold: Directly Traded

Silver: J.Cocoa  (United Kingdom) – 30% Milk chocolate Chuno Variety

Bronze: J.Cocoa  (United Kingdom) – 30% Milk chocolate Nicalizo Variety

Bronze: Metiisto Artisan Chocolate  (Australia) – Madagascar dark milk 56%

(*)  Declared chocolate maker for private label bars.

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