Asia-Pacific Bean-to-Bar and Chocolatier Competition 2020 Winners

oktober 9, 2020 4:28 pm by Viesha Tews in Winners

The International Chocolate Awards is pleased to announce the Winners of the 2020 Asia-Pacific – Bean-to-Bar and Chocolatier Competition, held with the cooperation and support of the Pingtung County Government (PTHG) and MeiHo University in Pingtung, Taiwan

Please note: This is a temporary posting of the winners. A full post including a list of judges and Grand Jurors will be published shortly. The team is taking a rest after the virtual ceremony!

We will also publish a full list of Finalists including scores compiled using our new judging system. This will be available from the week of 12 October 2020. Thanks for your patience.

Prizes

(Prizes are shown in score order for each medal)


‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan #1 70% Ping Tung (88.9)

Plain/origin milk bar categories

Gold: Auro Chocolate  (Philippines) – 50% Milk Chocolate (88.7)


Pure/origine repen

Pure/origine donkere chocoladerepen

Gold: Jasper and Myrtle  (Australia) – Bougainville PNG 66% Dark Chocolate (86.4)

+ Gold: Chocolate Maker

Silver: Daito Cacao  (Japan) – Dominican Republic Cacao 68% (85.5)

Silver: Benns Ethicoa  (Malaysia) – Merdeka Blend (Malaysia Origin) (85.2)

+ Gold: Growing Country

+ Gold: Direct Traded

Bronze: Meiji  (Japan) – THE Chocolate Mexico White Cacao Dark BD (84.6)

Micro-batch – Pure/origine donkere chocoladerepen

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan #1 70% Ping Tung (88.9)

+ Gold: Taiwan

+ Gold: Growing Country

+ Gold: Direct Traded

Silver: Fu Wan Chocolate  (Taiwan) – Beer Yeast #3 American Ale Style 70% RG (87.8)

+ Special: Rough ground

Silver: Sweets Escalier  (Japan) – Peru Cusco 75% (87.8)

+ Gold: Japan

Silver: Sweets Escalier  (Japan) – Thailand Nakhon 68% (87.5)

Silver: Minimal Bean to Bar Chocolate  (Japan) – Arhuaco (87.4)

Silver: Murata  (Japan) – Peru Piura 70% (87.3)

Silver: Fu Wan Chocolate  (Taiwan) – Red Wine Yeast #1 70% (87.2)

Silver: Murata  (Japan) – Cusco 70% (87.1)

Silver: Murata  (Japan) – Bolivia Amazon 70% (87.0)

Silver: green bean to bar Chocolate  (Japan) – Tanzania 70% (86.9)

Silver: green bean to bar Chocolate  (Japan) – Madagascar 70% (86.8)

Bronze: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – Taiwan 75% (Maturation) (86.6)

Bronze: MILTOS  (Japan) – Tanzania 70% (86.5)

Bronze: Sweets Escalier  (Japan) – Belize 70% (86.4)

Bronze: Jungle Cacao  (Taiwan) – Jungle Cacao – 70% Dark Chocolate (86.4)

Bronze: Fu Wan Chocolate  (Taiwan) – Beer Yeast #1 Ale Style 70% RG (86.1)

Bronze: Musée du Chocolat Théobroma  (Japan) – Okinawa Kokuto with Madagascar Cacao (86.1)

Bronze: Kanvela Chocolate  (Thailand) – Kanvela 72% Klong Loi Origin (86.0)

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan #9 70% Double Ferment RG (85.9)

Bronze: PARADAi Chocolate  (Thailand) – Thailand Chanthaburi Dark 70% (85.6)

Bronze: Sweets Escalier  (Japan) – Peru Cusco 68% (85.4)

Bronze: Minimal Bean to Bar Chocolate  (Japan) – Fruity (85.3)

Bronze: Fu Wan Chocolate  (Taiwan) – Strawberry Beer Yeast 70% (85.2)

Bronze: PARADAi Chocolate  (Thailand) – Thailand Blend Dark 72% (85.1)

Bronze: Gamma Craft Chocolate  (Hong Kong) – Mexico White Criollo 70% (85.0)

Pure/origine melk chocoladerepen

Gold: Auro Chocolate  (Philippines) – 50% Milk Chocolate (88.7)

+ Gold: Chocolate Maker

+ Gold: Growing Country

+ Gold: Direct Traded

Silver: Meiji  (Japan) – THE Chocolate Brazil Cacao55 (87.9)

Micro-batch – Pure/origine melk chocoladerepen

Gold: green bean to bar Chocolate  (Japan) – Palo Blanco – Peru 50% – Milk (85.9)

+ Gold: Chocolate Maker

Silver: Chocolatier Palet d’Or  (Japan) – Artisan Tablet Belize 51% (84.5)

Silver: kesshō  (China) – 58% Milk Chocolate (83.6)

Bronze: 台灣珍可可 Chen Cocoa Chen Rui Zhen  (Taiwan) – Children White Color (86.2)

Bronze: Cacao Alun  (Japan) – Gran Chililique Milk (84.3) ( * GBC)

Pure/origine alternative chocoladerepen

Gold: PARADAi Chocolate  (Thailand) – Nakhon Dark 70% with Pure Coconut Sugar (87.9)

+ Gold: Chocolate Maker

+ Gold: Direct Traded

+ Special: Alternate sugars

Silver: GRANDPOIR  (Japan) – GRANDPOIR Tanzania (85.0)

Silver: Coco Kyoto  (Japan) – Peru 50% (84.7)

Bronze: Coco Kyoto  (Japan) – Vietnam 70% (84.0)

Bronze: Coco Kyoto  (Japan) – Bolivia 64% (83.9)

Bronze: Coco Kyoto  (Japan) – Peru 70% (83.3)

Pure/origine witte chocoladerepen

Gold: Chocolatier Palet d’Or  (Japan) – Tablet Terroir Blanc Vietnam 50% (83.3)

Silver: Chocolatier Palet d’Or  (Japan) – Tablet Terroir Blanc Ghana 50% (83.2)

Bronze: Chocolatier Palet d’Or  (Japan) – Tablet Terroir Blanc Tanzania 50% (82.6)


Repen met toegevoegde smaak

Donkere chocoladerepen met een infusie of aroma

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan Magao (Wild Pepper) 62% (88.0) (**)

+ Special: Local ingredients

Silver: Masfino Chocolate Company  (Taiwan) – Masfino 70% Espresso Dark Chocolate (87.8) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Red Jade Tea 62% (87.2) (**)

+ Special: Local ingredients

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Kaoliang Liquor 70% (86.7) (**)

+ Special: Cacao flavoring/aging

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Red Oolong Tea 62% (86.6) (**)

+ Special: Local ingredients

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Tie-Guan-Yin Tea 62% (86.3) (**)

+ Special: Local ingredients

Bronze: Hey Fun Chocolate  (Taiwan) – Oriental Beauty Tea Chocolate (85.3) (**)

Bronze: Hey Fun Chocolate  (Taiwan) – Turmeric Dark Chocolate (85.2) (**)

Bronze: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – Taiwan Plum (85.2) (**)

Bronze: Love Brown Cacao  (Taiwan) – Philippines 75% Curry Leaf Chocolate (85.1)

Donkere chocoladerepen met insluitsels of stukjes

Gold: green bean to bar Chocolate  (Japan) – Tokyo – Shio (88.5)

+ Special: Classic

Silver: green bean to bar Chocolate  (Japan) – Chuao 70% – Nibs (88.3)

Silver: PRESQÙîLE chocolaterie  (Japan) – Enrekang Blanc 72% (86.9)

+ Special: Fermentation additions

Silver: Joy Cacao and Coffee Plantations  (Taiwan) – Joy 66% Alishan Wasabi Chocolate (86.6) (**)

Silver: Sweets Escalier  (Japan) – Nicaragua Chuno Houjicha 66% (86.5) (**)

+ Special: Local ingredients

Silver: Kasho Shimizu  (Japan) – Thailand 70% Yuzukosho (86.3) (**)

Silver: tete Bean to Bar Chocolate  (Japan) – Bergamot & Pink Pepper (86.2) (**)

Bronze: 可味Tastychoco  (China) – Moutai Soaked Nibs Dark Chocolate Bar (84.8) (**)

Bronze: green bean to bar Chocolate  (Japan) – Madagascar 70%+Nibs (84.8)

Bronze: Paul And Mike  (India) – P&M 64% Sichuan Pepper & Orange Peel (84.0) (**)

Melk chocoladerepen met een infusie of aroma

Gold: Fu Wan Chocolate  (Taiwan) – Red Oolong Milk Tea 56% (89.1) (**)

+ Special: Local ingredients

Silver: Fu Wan Chocolate  (Taiwan) – Charcoal Oolong Milk Tea 56% (88.4) (**)

+ Special: Local ingredients

Silver: Fu Wan Chocolate  (Taiwan) – Rose Lychee Oriental Beauty Milk Tea 56% (88.1) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Tie-Guan-Yin Milk Tea 56% (87.1) (**)

Bronze: Love Brown Cacao  (Taiwan) – Passion Code #520 Maca Milk Chocolate (85.7) (**)

Bronze: Cacao Farm Formosa 福爾摩莎可可農場  (Taiwan) – Tropical Island – 52% Kumquat (85.4) (**)

Bronze: Q sweet 巧克力菁點  (Taiwan) – Lemon Mint-Infused Milk Bar (84.9)

Melkchocoladerepen met insluitsels of stukjes

Silver: green bean to bar Chocolate  (Japan) – Kyoto – Uji Matcha (85.0)

+ Special: Local ingredients

Bronze: Paul And Mike  (India) – Paul & Mike 49% Alphonso Mango (83.6) (**)

Bronze: green bean to bar Chocolate  (Japan) – Fukuoka – Houjicha (83.6)

Bronze: Coco Kyoto  (Japan) – Gyokuro Roasted Green Tea and Brown Rice (83.2) (**)

Melkchocoladerepen met een vulling

Silver: Cacao Kenkyusyo  (Japan) – Spices: Fusion with Japanese Biscuit (84.0) (**)

Bronze: Daito Cacao  (Japan) – Anthem Gianduja Noisette (83.5) (**)

Witte chocoladerepen met een infusie of aroma

Gold: COFE  (Taiwan) – Red Oolong & Pineapple (88.8)

+ Special: Innovation

+ Special: Alternate vegan milk

Silver: Daito Cacao  (Japan) – Miki Cha (88.7) (**)

Silver: COFE  (Taiwan) – Oriental Beauty Tea (87.7)

Silver: COFE  (Taiwan) – Charcoal Roasted Oolong Tea (85.6)

Bronze: COFE  (Taiwan) – Paochong Tea and Mango (84.6)

Witte chocoladerepen met insluitsels of stukjes

Gold: GRANDPOIR  (Japan) – Grandpoir Snow White Strawberry (88.0) (**)

+ Special: Innovation

Silver: Monsieur Truffe  (Australia) – 28% White Chocolate with Native Peach (86.5) (**)

+ Special: Local ingredients

Silver: Q sweet 巧克力菁點  (Taiwan) – Mulberry-Comfort Chocolate Bar (86.4)

Silver: Q sweet 巧克力菁點  (Taiwan) – Tropical Summer in Taiwan (85.1)

Bronze: Daito Cacao  (Japan) – Speculaas (84.6) (**)

Bronze: Fu Wan Chocolate  (Taiwan) – Shaoshing Salted Egg Vanilla 30% (84.6)

Bronze: Jaws & Claws Chocolate  (Malaysia) – Cendol Delight (84.4) (**)

Combination chocoladerepen met een infusie of aroma

Gold: K’In Cacao  (Taiwan) – Tieguanyin Chocolate (86.2) (**)

+ Special: Local ingredients

Combination chocolate met insluitsels of stukjes

Silver: Q sweet 巧克力菁點  (Taiwan) – Passion Fruit & Pink Pepper-Combination (84.7)

Bronze: Siamaya Chocolate  (Thailand) – Strawberry Roselle & Rose (81.8) (**)


Ganaches, palets, ganache pralines en truffels

Donkere chocolade ganaches of truffels zonder toegevoegde smaak

Gold: Q sweet 巧克力菁點  (Taiwan) – Classic French Truffle Chocolate (84.4)

Bronze: Musée du Chocolat Théobroma  (Japan) – Ganache Nature Ecuador (78.0)

Ganaches of truffels van donkere chocolade met toegevoegde smaak

Gold: Chuang Chocolate  (Taiwan) – Balcony of Second Floor (86.4)

Silver: Evergreen Sky Catering  (Taiwan) – Shaoxing Cordia Dichotoma Chocolate紹興破布子 (83.6)

Silver: Musée du Chocolat Théobroma  (Japan) – Yokan & Green Tea (83.3)

Bronze: Cacao D’or  (Taiwan) – Tipsy Black Tea (82.3)

Bronze: Les Petits Fours  (Hong Kong) – Mui Kwe Lu (81.3)

Bronze: Evergreen Hotel  (Taiwan) – Passion Fruit-Pepper Chocolate (81.1) (**)

Bronze: Chuang Chocolate  (Taiwan) – Blue Monday (79.9)

Bronze: Musée du Chocolat Théobroma  (Japan) – Rum Raisins (79.4)

Bronze: Les Petits Fours  (Hong Kong) – Huadiao (79.0)

Bronze: Chuang Chocolate  (Taiwan) – 相思 (78.4)

Ganaches of truffels van melkchocolade

Gold: Evergreen Sky Catering  (Taiwan) – Passionfruit-Pepper Chocolate 百香果胡椒巧克力 (85.2)

Gold: Evergreen Hotel  (Taiwan) – Black Garlic Chocolate (85.1) (**)

Silver: Musée du Chocolat Théobroma  (Japan) – Namachoco Hojicha (83.5)

Silver: Beans & Twins  (Taiwan) – White Dew 白露 (80.4) (**)

Silver: MAMANO CHOCOLATE  (Japan) – Big Ganache Arriba Brandy (80.3) (**)

Silver: Musée du Chocolat Théobroma  (Japan) – Apple and Cinnamon (80.2)

Bronze: Musée du Chocolat Théobroma  (Japan) – Earl Grey (79.8)

Bronze: Love18 Chocolatier  (Malaysia) – Lychee Rose Tea First Love (78.5)

Ganaches of truffels van witte chocolade

Gold: Love18 Chocolatier  (Malaysia) – Willy First Love (84.5)

Bronze: Beans & Twins  (Taiwan) – October 十月 (84.7)

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

Gold: Shangri-La’s Far Eastern Plaza Hotel Tainan  (Taiwan) – Apple/Yuzu/Black Tea (85.5)

Silver: Shangri-La’s Far Eastern Plaza Hotel Tainan  (Taiwan) – Caramel/Lomen/GovernorGrey (84.8)

Silver: le fleuve  (Japan) – Sugidaru Jyukusei Nihonshu (83.3)

Silver: Les Petits Fours  (Hong Kong) – Yuzu (83.2)

Silver: Evergreen Hotel  (Taiwan) – Sake Kasu Chocolate (83.0) (**)

Bronze: Kanvela Chocolate  (Thailand) – Guava with Chilli and Salt (82.8) (**)

Bronze: Evergreen Sky Catering  (Taiwan) – Wasabi Chocolate 山葵巧克力 (82.4)

Bronze: Les Petits Fours  (Hong Kong) – Banana Tonka Beans (80.9)

Bronze: AChocolat  (Malaysia) – Remy Martin XO Truffle (80.3)

Bronze: Art du chocolat  (Taiwan) – 香料鹽可可 Spice & Salt (80.1)

Bronze: Chuang Chocolate  (Taiwan) – Daphne (80.0)


Noten

Donkere chocolade dragees, omhulde hele noten

Bronze: Rayca’s  (Hong Kong) – Rayca’s Pecan Nut Chocolate (78.8) (**)

Bronze: Hey Fun Chocolate  (Taiwan) – Caramel Macadamia (78.2) (**)

Pralines op basis van noten met melkchocolade

Gold: le fleuve  (Japan) – Soba Praline (84.6)

Bronze: le fleuve  (Japan) – Croissant Praline (76.8)

Melkchocolade dragees, omhulde hele noten

Silver: Cacao Farm Formosa 福爾摩莎可可農場  (Taiwan) – 55% Honey Macadamia (81.3) (**)

Silver: Cacao Farm Formosa 福爾摩莎可可農場  (Taiwan) – 55% Caramel Almond (80.2) (**)

Bronze: LF Chocolates  (Hong Kong) – Sea Salt Chocolate Almond (79.6)

Witte chocolade dragees, omhulde hele noten

Gold: Cona’s  (Taiwan) – Organic Ruby Black Tea Macadamia (85.7)

Silver: Cona’s  (Taiwan) – Wenshan-Pouchong Tea & Passion Fruit (85.0)

+ Special: Local ingredients

Silver: Cona’s  (Taiwan) – Roasted Oolong Tea Macadamia (84.7)

Silver: Cona’s  (Taiwan) – Tie Guan Yin Macadamia (84.3)

Bronze: Cona’s  (Taiwan) – Oriental Beauty Tea and Apple (83.2)

Melkchocolade dragees, omhulde hele noten …

Silver: Cona’s  (Taiwan) – Champange Hazelnuts (75.7)


Karamels

Karamel omhuld met donkere chocolade

Gold: Chuang Chocolate  (Taiwan) – Beauty Green – Fiona (89.5)


Overige – fruit/suiker/boter/crème

Donkere chocolade gevuld met een zachte gelei/pasta van fruit

Silver: Q sweet 巧克力菁點  (Taiwan) – Calamansi Island (78.3)

Bronze: Cacao Farm Formosa 福爾摩莎可可農場  (Taiwan) – Pancodi – 72% Yuzu Jelly (76.5) (**)

Bronze: Cacao Farm Formosa 福爾摩莎可可農場  (Taiwan) – Pancodi – 72% Mango Jelly (76.1) (**)

Melkchocolade gevuld met een zachte gelei/pasta van fruit

Silver: Cacao Farm Formosa 福爾摩莎可可農場  (Taiwan) – Pancodi – 52% Pink Guava Jelly (80.7) (**)

Bronze: Cacao Farm Formosa 福爾摩莎可可農場  (Taiwan) – Pancodi – 52% Lychee Jelly (78.9) (**)

Met donkere chocolade omhuld heel fruit

Bronze: Q sweet 巧克力菁點  (Taiwan) – Orangette (78.2)

Met donkere chocolade omhulde manon/boter/crème

Gold: Chuang Chocolate  (Taiwan) – High Ball (83.2)

Bronze: Chuang Chocolate  (Taiwan) – Love Me Again (78.0)

Met donkere chocolade omhulde manon/boter/crème ..

Bronze: Cona’s  (Taiwan) – Roasted Oolong Tea Thin (79.6)


Smeerpasta

Donkere chocoladepasta (geen melkpoeder)

Gold: Suntown  (Taiwan) – Suntown Taiwanese Oolong Chocolate Paste (83.6) (**)

+ Special: Local ingredients

Silver: Suntown  (Taiwan) – Suntown Taiwanese Chocolate Paste (81.1) (**)

Silver: Cona’s  (Taiwan) – Cona’s Hazelnut Spread (80.8)

Bronze: KS Cacao  (Taiwan) – Natsume Sospready (78.5) (**)


Melk smeerpasta

Witte chocoladpasta

Gold: Cona’s  (Taiwan) – Cona’s Ruby Black Tea Spread (84.0)

+ Special: Local ingredients

Silver: Cona’s  (Taiwan) – Cona’s Pineapple Spread (83.3)

Bronze: Cona’s  (Taiwan) – Cona’s Roasted Oolong Tea Spread (82.2)


Cocoa Powder

Bronze: Alex Yu  (Taiwan) – 100% Taiwan Neipu Cocoa Powder (80.3)

Cocoa Butter

Gold: COFE  (Taiwan) – Cold Pressed Taiwan Cacao Butter (88.7)

+ Gold: Direct Traded

+ Gold: Growing Country

Silver: Cacao Bella Queen  (Taiwan) – Queen’s Butter No. 1 (86.8)

Bronze: K’In Cacao  (Taiwan) – Congo Cacao Butter Number 2 (85.7)


(*)  Declared chocolate maker for private label bars.

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