Asia-Pacific Competition 2017 – Grand Jury Finalists

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The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the 2017 Asia-Pacific Competition, which was judged in New York Metropolitan Region, 29 March-4 April 2017. For the first time, this year the Americas and Asia Pacific results will be announced as separate competitions, acknowledging the huge growth in entries in both regions.

The judging panel included judges from Europe, Japan, South America and the USA and members of our international Grand Jury panel.

The Grand Jury Finalists are the companies that made it through to the final Grand Jury round, following an initial technical Selection round and four or more days of Main round judging. 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 entrant will receive a prize.

Winners will be announced in Hoboken, in the New York Metropolitan area on June 26 2017 at 7pm Eastern Time.

View details of our sponsors and partners here.

The 2017 Asia-Pacific Competition Grand Jury Finalists are:

(In alphabetical order within each category)

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Pure/origine repen

Pure/origine donkere chocoladerepen

Malagos Chocolate (Philippines) – Malagos 65% Dark Chocolate
Fu Wan Chocolate (Taiwan) – Taiwan No.1 62%
Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like / Fine / Colombia / 65%
Minimal Bean to Bar Chocolate (Japan) – Fruity Citric / Fine / Bolivia / 67%
Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like / Fine / Vietnam / 68%
Meiji (Japan) – Floral Dark 70％
Chocolatier Palet d’Or (Japan) – ARTISAN TABLETTE Bitter 72% MADAGASCAR
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter 72% Vietnam

Micro-batch – Pure/origine donkere chocoladerepen

Hogarth Craft Chocolate (New Zealand) – Gran Blanco – Peru
The Smooth Chocolator (Australia) – Madagascar 72%
The Smooth Chocolator (Australia) – Belize 70%
The Smooth Chocolator (Australia) – Vietnam 70%
Green bean to bar chocolate (Japan) – Bolivia 70%
Cacaodada (South Korea) – Dominican Republic 70%

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

Jade Li Chocolatier (Taiwan) – Formosa 85

Grof gemalen pure/origine donkere chocoladerepen

Minimal Bean to Bar Chocolate (Japan) – Nutty Raw-Like / Haiti / 73%
Minimal Bean to Bar Chocolate (Japan) – Fruity Citric / Bolivia / 67%
Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like / Fine / Colombia / 65%
Minimal Bean to Bar Chocolate (Japan) – Savory Floral / Fine / Nicaragua / 70%

Pure/origine melk chocoladerepen

Daito Cacao (Japan) – Hokkaido Rich Milk
Chocolatier Palet d’Or (Japan) – Artisan Tablette High milk 40% Madagascar
Chocolatier Palet d’Or (Japan) – ARTISAN TABLETTE High Milk40% VIETNAM
Chocolatier Palet d’Or (Japan) – Artisan Tablette High milk 40% Haiti

Pure/origine melk chocoladerepen (50% of meer)

Monsieur Truffe (Australia) – Ecuador 55%
Daito Cacao (Japan) – Earthly High Cacao Milk
VANILLABEANS (Japan) – Tablette chocolat High cacao milk
Meiji (Japan) – Dark Milk of Light Floral Cacao 55%
Meiji (Japan) – Vivid Milk
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter Milk 51% Vietnam
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter milk 51% Madagascar
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter milk 51% Haiti

Micro-batch – Pure/origine melk chocoladerepen

Jasper and Myrtle (Australia) – Classic Milk Chocolate
Musée du Chocolat Théobroma (Japan) – Peru White Cacao Milk 45

Pure/origine witte chocoladerepen

Daito Cacao (Japan) – Raw Sugar White
Cacao Kenkyusyo (Japan) – Cacao 40%

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Repen met toegevoegde smaak

Donkere chocoladerepen met een infusie of aroma

Jasper and Myrtle (Australia) – Espresso Dark Chocolate – Bean to bar 66% Dark
VANILLABEANS (Japan) – Tablette chocolat -Yuzu pepper-
Coco Kyoto (Japan) – Madagascar
Le Chocolat de H (Japan) – Rum Special
Le Chocolat de H (Japan) – Kilimanjaro
Marou Chocolate (Vietnam) – Lam Dong 64% & Coffee

Donkere chocoladerepen met insluitsels of stukjes

Jasper and Myrtle (Australia) – Bean to bar 66% Dark Chocolate with Himalayan Rock Salt and Wakame
VANILLABEANS (Japan) – Tablette chocolat-Sparkling-
VANILLABEANS (Japan) – Tablette chocolat -Wasabi-
Green bean to bar chocolate (Japan) – Madagascar 70% -Nibs-
Fu Wan Chocolate (Taiwan) – Taiwan No.5 62%
Le Chocolat de H (Japan) – Black World
Sweets Escalier (Japan) – Madagascar sancho japanese pepper
Sweets Escalier (Japan) – Grenada Penja black pepper
Marou Chocolate (Vietnam) – Candied Ginger 65% Dark Chocolate
Marou Chocolate (Vietnam) – Caramelized Nibs & 65% Dark Chocolate

Donkere chocoladerepen met een vulling

Musée du Chocolat Théobroma (Japan) – Framboise Basilic
Marou Chocolate (Vietnam) – Cashewnut Praliné 65% Dark Chocolate

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

Hogarth Craft Chocolate (New Zealand) – Gianduia – Dark Hazelnut

Melk chocoladerepen met een infusie of aroma

Daito Cacao (Japan) – Samurai
Ishiya (Japan) – Hokkaido Rich Milk & Salt
Cacao Kenkyusyo (Japan) – Japanese Sea Salt
Cacao Kenkyusyo (Japan) – Original Blend Coffee

Melkchocoladerepen met insluitsels of stukjes

Ishiya (Japan) – Fuji apple
Ishiya (Japan) – Tokibi
Le Chocolat de H (Japan) – Wasabi
Le Chocolat de H (Japan) – Kiwami Pineapple
Le Chocolat de H (Japan) – Wa Berry
AUDREY (Japan) – Milk chocolate & berry
es koyama (Japan) – Tumaco Leche ＆ Citrus Unshu（Satsuma Mandarin）＆ Cacao nib（Tumaco）
es koyama (Japan) – Kimchi×Chanchamayo 48％
es koyama (Japan) – Nara-zuke（Kamo-Nasu Eggplant）
es koyama (Japan) – Rakkyo（Allium Chinense）×Madagascar 51％

Melkchocoladerepen met een vulling

es koyama (Japan) – Green laver from YOSHINOGAWA-River ＆ Almond Praline with Yuzu
es koyama (Japan) – Chanchamayo 48％ ＆ Hazelnut Praline with Aka-Jiso（Red perilla from WAKAYAMA）
es koyama (Japan) – Real strawberry & Hazelnut Praline with Lime

Witte chocoladerepen met toegevoegde smaak

Ishiya (Japan) – Hokkaido Rich White & Salt
Jasper and Myrtle (Australia) – Caffe Bianco – White Chocolate with Coffee
Daito Cacao (Japan) – Hojicha（Charcoal Fire Roasting）
Daito Cacao (Japan) – Raw Sugar + Ginger
Ishiya (Japan) – Azuki & Ten-cha
Fu Wan Chocolate (Taiwan) – Thai Curry Shrimp
Fu Wan Chocolate (Taiwan) – Rose Lychee Nibs
Fossa Chocolate (Singapore) – Salted Egg Yolk Cereal Blond Chocolate
P. Chokko (South Korea) – Barra w+Coffee
Le Chocolat de H (Japan) – Waka
Le Chocolat de H (Japan) – Yoka
Le Chocolat de H (Japan) – Oriental
Le Chocolat de H (Japan) – Red World
Le Chocolat de H (Japan) – Japan All Stars
AUDREY (Japan) – White chocolates & berry
AUDREY (Japan) – Strawberry chocolate & berry
es koyama (Japan) – Three kinds of beans (Daitokuji-Temple Natto, Adzuki & Tanbaguro)
es koyama (Japan) – Matcha＆Hinona-zuke Kyoto
es koyama (Japan) – Japanese cinnamon leaf from Wakayama & Adzuki-bean

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Ganaches, palets, ganache pralines en truffels

Donkere chocolade ganaches of truffels zonder toegevoegde smaak

Yu Chocolatier (Taiwan) – Yu
es koyama (Japan) – Elizabeth 71％（Colombia Arauca）
es koyama (Japan) – San Martin 70％（Peru）

Ganaches of truffels van donkere chocolade met toegevoegde smaak

Yu Chocolatier (Taiwan) – Sherry Longan
Yu Chocolatier (Taiwan) – Aged Plum
Le Ruban Chocolat (Taiwan) – Chrysanthemum
Musée du Chocolat Théobroma (Japan) – Shiso Wasabi
es koyama (Japan) – Evaporated Soy Sauce＆Pedro Ximenez（Sierra Nevada70％）

Ganaches of truffels van melkchocolade

Le Ruban Chocolat (Taiwan) – White sesame
es koyama (Japan) – Triple Tumaco（Colombia）
es koyama (Japan) – Strawberry＆Strawberry Leaf（Colombia Sierra Nevada）
es koyama (Japan) – Strawberry＆Fukinoto（youthful condition）（Nicaragua）
es koyama (Japan) – Kishu-Nankoume Plum from Wakayama & Sakura leaf
es koyama (Japan) – Smoked Soy Sauce from Wakayama（Madagascar 51％）
es koyama (Japan) – Completely Ripe Red Sansho from Wakayama (Peru Chanchamayo 48％)
es koyama (Japan) – Pu’er tea（Madagascar 51％）
es koyama (Japan) – Sake-Yuzu ＆ Sake-lees
es koyama (Japan) – Raspberry＆Raspberry Leaf
es koyama (Japan) – Chrysanthemum （Dominica 48％）
es koyama (Japan) – Absinthe ＆ Mango Passion Fruits（Peru Chanchamayo48％）
es koyama (Japan) – Chile:Pasilla de Oaxaca（Peru Chanchamayo 48％）
es koyama (Japan) – Keemun：Smoked with whiskey barrel wood chips（Madagascar51％）
es koyama (Japan) – Slow Cooked caramelized onion & Sierra Nevada 52%
es koyama (Japan) – Kaffir lime leaf 2017（Peru Chanchamayo48％）

Ganaches of truffels van witte chocolade

Kimuraya (Japan) – Dadachamameemon Chocolate

Ganaches of truffels met een coating of vulling van gemengde donkere/melk/witte chocolade

Yu Chocolatier (Taiwan) – Woodfire-Sautéed Black Sesame Oil with Sea Salt
Yu Chocolatier (Taiwan) – Peppery Peat
Le Ruban Chocolat (Taiwan) – Longan flower and Pineapple
Le Ruban Chocolat (Taiwan) – Jasmine and Mango
Le Ruban Chocolat (Taiwan) – Oolong tea and longan
Le Ruban Chocolat (Taiwan) – Coriander
Le Ruban Chocolat (Taiwan) – Ginger, brown sugar and rosemary
Kimuraya (Japan) – Kijosyu chocolate
es koyama (Japan) – Two types of cassis liqueur, morning & night picking (Chanchamayo 63% & 48%)
es koyama (Japan) – Olive leaf & Olive oil（Peru Chanchamayo）
es koyama (Japan) – Kuromoji：branch ＆ leaf（Peru Chanchamayo）
es koyama (Japan) – Cassis with Timut pepper ＆ Coriander
es koyama (Japan) – Smoked Tofu (preserved in miso)
es koyama (Japan) – Real Red Rose（Peru Chanchamayo）
es koyama (Japan) – Vineyard after harvest~smoked Cabernet Sauvignon branches and raspberry Pedro Ximenez

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Noten

Met donkere chocolade omhuld marsepein

Musée du Chocolat Théobroma (Japan) – Barlovento

Pralines op basis van noten met melkchocolade

Musée du Chocolat Théobroma (Japan) – Puerto Cabello
es koyama (Japan) – Almond Praline：Pickled ginger with soy sauce
es koyama (Japan) – Almond Praline with Yuzu and Piment d’Espelette

Gianduiotto of cremino van melkchocolade

Hogarth Craft Chocolate (New Zealand) – Milk Gianduia Log

Melkchocolade dragees, omhulde hele noten

es koyama (Japan) – Strawberry ＆ Lime dragée（Hazelnut）

Nut based pralines with white chocolate

Ishiya (Japan) – Triple Goma

Witte chocolade dragees, omhulde hele noten

es koyama (Japan) – Matcha & Yuzu dragée（Hazelnut）

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Karamels

Karamel omhuld met donkere chocolade

Musée du Chocolat Théobroma (Japan) – Caramel Ginger

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Overige – fruit/suiker/boter/crème

Met donkere chocolade omhulde manon/boter/crème

Chuang Chocolate (Taiwan) – Longan Honey
Chuang Chocolate (Taiwan) – Raspberry & lavender
Chuang Chocolate (Taiwan) – Kaoliang Liquor & Oolong Tea