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Asia Pacific Competition 2017 Winners

juni 27, 2017 5:20 am by International Chocolate Awards in News, Results, Winners

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The International Chocolate Awards is pleased to announce the Winners of the 2017 Asia-Pacific Competition, which was judged in Hoboken, in the New York Metropolitan Region, 29 March-4 April.

The competition was judged alongside the 2017 Americas competition, with a combined total of over 1,000 products registered for judging, a record for the International Chocolate Awards, including over 650 plain and flavoured bars. For the first time, 2017 sees Americas and Asia-Pacific announced as a separate competitions, recognising the increasing number of entries and quality in both regions.

International Judges

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

Prizes

The entry categories include dark and milk plain/origin bars along with micro-batch categories, filled chocolate and spreads and are based on consultation with the fine chocolate industry. All judging is anonymised, included at the Grand Jury final session, where Golds, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules. Entrant confidentiality is respected at all times and only the names of Winners and Grand Jury finalists are released.

Best in competition

Overall ‘best in competition’ single Golds were awarded for the best bar in the combined dark and combined milk chocolate categories, as voted for by the Grand Jury after all other scores have been compiled.

Additional Silver and Bronze prizes were given in several categories due to the high number of entries and excellent quality level.

Prizes are awarded only to entries that meet the required standard in each category.

** Bean-to-bar chocolatier products – recognising the growing trend of flavoured bars and filled chocolate made by chocolate makers, winning products made with an entrant’s own chocolate are marked with (**).

(Prizes are shown in alphabetical order for each medal)


‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan No.1 62%


Pure/origine repen

Pure/origine donkere chocoladerepen

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan No.1 62%
Silver: Minimal Bean to Bar Chocolate  (Japan) – Fruity Berry-Like / Fine / Colombia / 65%
Silver: Minimal Bean to Bar Chocolate  (Japan) – Fruity Berry-Like / Fine / Vietnam / 68%
Bronze: Chocolatier Palet d’Or  (Japan) – Artisan Tablette Bitter 72% Vietnam
Bronze: Minimal Bean to Bar Chocolate  (Japan) – Fruity Citric / Fine / Bolivia / 67%

Micro-batch – Pure/origine donkere chocoladerepen

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

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

Bronze: Jade Li Chocolatier  (Taiwan) – Formosa 85

Grof gemalen pure/origine donkere chocoladerepen

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

Pure/origine melk chocoladerepen

Bronze: Chocolatier Palet d’Or  (Japan) – Artisan Tablette High milk 40% Haiti
Bronze: Chocolatier Palet d’Or  (Japan) – Artisan Tablette High milk 40% Madagascar
Bronze: Daito Cacao  (Japan) – Hokkaido Rich Milk

Pure/origine melk chocoladerepen (50% of meer)

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

Micro-batch – Pure/origine melk chocoladerepen

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

Pure/origine witte chocoladerepen

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


Repen met toegevoegde smaak

Donkere chocoladerepen met een infusie of aroma

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

Donkere chocoladerepen met insluitsels of stukjes

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

Donkere chocoladerepen met een vulling

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

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

Gold: Hogarth Craft Chocolate  (New Zealand) – Gianduia – Dark Hazelnut (**)

Melk chocoladerepen met een infusie of aroma

Gold: ISHIYA  (Japan) – Hokkaido Rich Milk & Salt
Silver: Daito Cacao  (Japan) – Samurai (**)
Bronze: Cacao Kenkyusyo  (Japan) – Japanese Sea Salt (**)
Bronze: Cacao Kenkyusyo  (Japan) – Original Blend Coffee (**)

Melkchocoladerepen met insluitsels of stukjes

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

Melkchocoladerepen met een vulling

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

Witte chocoladerepen met toegevoegde smaak

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


Ganaches, palets, ganache pralines en truffels

Donkere chocolade ganaches of truffels zonder toegevoegde smaak

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

Ganaches of truffels van donkere chocolade met toegevoegde smaak

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

Ganaches of truffels van melkchocolade

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

Ganaches of truffels van witte chocolade

Gold: Kimuraya  (Japan) – Dadachamameemon Chocolate

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

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


Noten

Met donkere chocolade omhuld marsepein

Gold: Musée du Chocolat Théobroma  (Japan) – Barlovento

Pralines op basis van noten met melkchocolade

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

Gianduiotto of cremino van melkchocolade

Gold: Hogarth Craft Chocolate  (New Zealand) – Milk Gianduia Log (**)

Melkchocolade dragees, omhulde hele noten

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

Nut based pralines with white chocolate

Silver: ISHIYA  (Japan) – Triple Goma

Witte chocolade dragees, omhulde hele noten

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


Karamels

Karamel omhuld met donkere chocolade

Gold: Musée du Chocolat Théobroma  (Japan) – Caramel Ginger


Overige – fruit/suiker/boter/crème

Met donkere chocolade omhulde manon/boter/crème

Gold: Chuang Chocolate  (Taiwan) – Longan Honey
Silver: Chuang Chocolate  (Taiwan) – Kaoliang Liquor & Oolong Tea (**)
Silver: Chuang Chocolate  (Taiwan) – Raspberry & lavender (**)


National awards

Given to Grand Jury finalists when there are 10 or more entries from one country in a category

Pure/origine donkere chocoladerepen

Gold – Japan: Minimal Bean to Bar Chocolate  (Japan) – Fruity Berry-Like / Fine / Colombia / 65%

Micro-batch – Pure/origine donkere chocoladerepen

Gold – Japan: Green bean to bar chocolate  (Japan) – Bolivia 70%


Special awards

Given for entries that qualify for the special category criteria

Pure/origine donkere chocoladerepen

Gold – Chocolate Maker: Fu Wan Chocolate  (Taiwan) – Taiwan No.1 62%
Gold – Directly Traded: Fu Wan Chocolate  (Taiwan) – Taiwan No.1 62%
Gold – Growing Country: Fu Wan Chocolate  (Taiwan) – Taiwan No.1 62%

Micro-batch – Pure/origine donkere chocoladerepen

Gold – Chocolate Maker: Hogarth Craft Chocolate  (New Zealand) – Gran Blanco – Peru

Triple MMM Special Award

A new prize given by our founding partners, Maricel Presilla, Martin Christy and Monica Meschini. The Triple MMM (or Mmm…) prize represents products chosen by the founders because of a personal appreciation of a product tasted during judging. This prize reflects personal enjoyment of the product awarded and is not based on the competition scores.

2017 Asia-Pacific MMM: es koyama (Japan) – Chile:Pasilla de Oaxaca (Peru Chanchamayo 48%)

Bean-to-bar Chocolatier Award

Recognising the dedication of chocolatiers who also make their own chocolate and couverture and use this for their chocolatier products. This year’s Award goes to:

2017 Asia-Pacific Bean-to-bar Chocolatier: Hogarth Craft Chocolate (Hogarth Craft Chocolate)