The International Chocolate Awards is pleased to announce the Winners of the 2023 Asia-PacificĀ Bean-to-Bar and Craft Chocolatier Competition, which was judged partly in-person in Hong Kong and partly remotely by our international pool of judges and Grand Jury during Spring 2023.
The winners were announced on 8 July 2023 in Hong Kong and on Zoom. Our local partner Jeffrey Lee from Cult de Choco and his team organized a two-day chocolate fair and a ceremony for all the entrants and winners who attended in person and it was a truly amazing setting for celebrating the best of bean-to-bar and craft chocolate in the Asia-Pacific region.
Judges
The judging panel included our regular judges from all over the Asia-Pacific region, along with many of our IICCT alumni and other specialists from the local area and members of our international Grand Jury panel.
All judging was anonymised, included at the Grand Jury final session, where Golds, Silver and Bronze prizes were awarded by private voting according to the Grand Jury rules.
All Gold, Silver and Bronze winners in this competition are eligible to enter the World Final later in 2023.
Competition Highlights
This year’s competition was characterized by many superior quality entries. The competition’s overall winners all scored 90 points or above and the highest score (92.4) was awarded to Rila Kakao (Thailand) for their Chiang Mai Dark Milk 60% in the plain/origin milk bar category. The Micro-Batch plain/origin dark bar category saw the rare occasion of two Gold winners sharing the same score of 91.9 points: Paradai Chocolate from Thailand for their Uganda Semuliki Dark 70% and Minimal Bean-to-Bar Chocolate from Japan for their Arhuaco bar. Both of them received several special prizes in addition.
Fermentation additions, tea-infused bars, the addition of various peppers and local fruits such as lychee and yuzu are still in trend this year.Ā
The 2023 Asia-Pacific Winners are:
(Prizes are shown in score order for each medal)
‘Best in competition’ overall winners
Plain/origin dark bar categories
Gold: Minimal – Bean to Bar Chocolate – (Japan) – Arhuaco (91.9)Plain/origin milk bar categories
Gold: Rila Kakao (Thailand) – Chiang Mai Dark Milk 60% (92.4)Flavoured bar categories
Gold: Daito Cacao (Japan) – YUBAIYOU (90.7)Filled chocolates
Gold: Cacao Farm Formosa (Taiwan) – Osmanthus Caramel (89.9)Barres llises/originals
Barres llises/originals negres
Gold: Daito Cacao (Japan) – Anamalai(India)ĆUganda (cacao 70%) (89.2)
Silver: ę¾åæå å·§å å Zengzhiyuan Chocolate (Taiwan) – Pingtung NO.1 65% (87.4)
+ Special: Fermentation additions
+ Gold: Growing Country
Bronze: green bean to bar Chocolate (Japan) – Esmeraldas 70% (86.9)
Bronze: Auro Chocolate (Philippines) – 70% Dark – Paquibato Single Estate (86.8)
Bronze: ę¾åæå å·§å å Zengzhiyuan Chocolate (Taiwan) – Pingtung NO.1 60% (86.0)
Micro-batch – Barres llises/originals negres
Gold: PARADAi Chocolate (Thailand) – PARALLEL project Uganda Semuliki Dark70% (91.9)
+ Gold: Thailand
+ Gold: Direct Traded
+ Gold: Chocolate Maker
Gold: Minimal – Bean to Bar Chocolate – (Japan) – Arhuaco (91.9)
+ Gold: Japan
+ Gold: Direct Traded
+ Gold: Chocolate Maker
+ Gold: Rough ground
Silver: Rila Kakao (Thailand) – Chiang Mai Dark 70% (90.5)
Silver: PARADAi Chocolate (Thailand) – PARALLEL project Peru Chuncho Dark 70% (89.9)
Silver: Nibbo bean to bar chocolate (China) – Nibbo Tanzania 70% (89.8)
+ Gold: China
Silver: slowww melt bean to bar chocolate maker (China) – Ecuador Esmeraldas 70% Dark Chocolate (89.6)
Silver: slowww melt bean to bar chocolate maker (China) – China Hainan 70% Dark Chocolate (89.4)
Silver: PARADAi Chocolate (Thailand) – Phuket Dark 70% Carbonic Maceration (89.2)
+ Special: Cacao flavoring/aging
Silver: PSA cooperative (Taiwan) – Single Farm 70% – Wen-Jie Chang (89.1)
+ Gold: Taiwan
Silver: PARADAi Chocolate (Thailand) – Nakhon Si Dark 70% Pink Pod Cacao (88.9)
Silver: YUI CHOCOLATE (Japan) – Tanzania 64% (88.8)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan #9 Double Ferment Rough Ground 70 (88.7)
Silver: å¤ē¦¾å Feng He Tang Confectionery (China) – Tanzania Kokoa Kamili Dark 70% (88.7)
Silver: 2U chocolate (Japan) – Ben Tre (88.7)
Silver: PSA cooperative (Taiwan) – Single Farm 70% – Bo-Wen Huang (88.7) ( * Fu Wan Chocolate)
Silver: il (China) – 70% COSTA ESMERALDAS (88.7)
Silver: PARADAi Chocolate (Thailand) – Trang Dark 70% (88.5)
Silver: Fu Wan Chocolate (Taiwan) – Rice Wine Lees Ferment 70% (88.5)
+ Special: Fermentation additions
Silver: fair.chocolate (Thailand) – Bang Kra Bao 75% (88.5)
Silver: PSA cooperative (Taiwan) – Single Farm 70% – Ching-Ho Liu (88.4) ( * Fu Wan Chocolate)
Silver: Minimal – Bean to Bar Chocolate – (Japan) – Fruity (88.3)
Silver: PARADAi Chocolate (Thailand) – Chantaburi Dark 70% (88.3)
Silver: Sweets Escalier (Japan) – Peru Cusco 68ļ¼ (88.3)
Silver: Fu Wan Chocolate (Taiwan) – Beer Yeast #1 Ale Style 70% (88.1)
+ Special: Fermentation additions
Silver: å¤ē¦¾å Feng He Tang Confectionery (China) – Ecuador Costa Esmeraldas Dark 70% (88.0)
Silver: Fu Wan Chocolate (Taiwan) – Longan Honey Ferment 70% (88.0)
+ Special: Fermentation additions
Silver: SLOK Chocolate (Hong Kong) – Peru Chuncho Urusayhua 72% (88.0)
+ Gold: Hong Kong
Silver: Fu Wan Chocolate (Taiwan) – Taiwan #1 Ping-Tung Dark 70% (87.7)
Silver: Minimal – Bean to Bar Chocolate – (Japan) – Fruity/Thailand (87.6)
Silver: Fu Wan Chocolate (Taiwan) – wine yeast #3 70% (87.5)
Silver: Fu Wan Chocolate (Taiwan) – Pomelo Flower Ferment 70% (87.5)
Silver: slowww melt bean to bar chocolate maker (China) – Uganda Semuliki Forest 70% DarkChocolate (87.4)
Silver: Chocolaterie Camel (Japan) – India 70% Dark Chocolate (87.4)
Silver: ORIGIN (Taiwan) – Peru Chuncho 70% Dark Chocolate (87.3)
Silver: PARADAi Chocolate (Thailand) – Nakhon Si Dark 70% Red Pod Cacao (87.3)
Silver: Fu Wan Chocolate (Taiwan) – Magnolia Flower Ferment 70% (87.2)
Silver: Rila Kakao (Thailand) – Nan Dark 70% (87.2)
Silver: Sweets Escalier (Japan) – Belize 70ļ¼ (87.1)
Silver: PARADAi Chocolate (Thailand) – Nakhon Si Dark 75% (87.0)
Bronze: Gamma Craft Chocolate (Hong Kong) – Ecuador Costa Esmeralda 70% (86.9)
Bronze: green bean to bar Chocolate (Japan) – Tanzania 70% (86.8)
Bronze: PARADAi Chocolate (Thailand) – Phuket Dark 70% (86.8)
Bronze: Foundry Chocolate (New Zealand) – Semuliki Forest, Uganda 70% (86.7)
Bronze: PSA cooperative (Taiwan) – PSA Dark 70% (86.6) ( * Fu Wan Chocolate)
Bronze: Fu Wan Chocolate (Taiwan) – Ai-Wen Mango Ferment 70% (86.5)
Bronze: SLOK Chocolate (Hong Kong) – Philippines Paquibato 72% (86.5)
Bronze: Gamma Craft Chocolate (Hong Kong) – Colombia Arauca 70% (86.3)
Bronze: PARADAi Chocolate (Thailand) – Sisaket Dark 70% (86.3)
Bronze: Simtret (China) – 70%Costa Esmeraldas (86.3)
Bronze: green bean to bar Chocolate (Japan) – Chuao 70% (86.2)
Bronze: Fu Wan Chocolate (Taiwan) – wine yeast #2 70% (86.2)
Bronze: å¤ē¦¾å Feng He Tang Confectionery (China) – Uganda Semuliki Dark 72% (86.1)
Bronze: Fu Wan Chocolate (Taiwan) – Wendlandia Honey Ferment 70% (86.0)
Bronze: il (China) – 68% Tanzania (86.0)
Bronze: Sweets Escalier (Japan) – Peru Cusco 75ļ¼ (86.0)
Bronze: Filfil Cacao Factory (Japan) – Blue Moon 70% Dak Lak, Vietnam (85.9)
Bronze: Minimal – Bean to Bar Chocolate – (Japan) – Fruity/Tanzania (85.9)
Bronze: Binon Cacao (Vietnam) – Binon Farm To Bar Chocolate Dark 65% (85.8)
Bronze: Nibbo bean to bar chocolate (China) – Nibbo Haiti 70% (85.7)
Bronze: slowww melt bean to bar chocolate maker (China) – Tanzania Kamili 72% Dark Chocolate (85.7)
Bronze: Minimal – Bean to Bar Chocolate – (Japan) – Arhuaco/Fine (85.7)
Bronze: Fu Wan Chocolate (Taiwan) – Taiwan #1 Ping-Tung Dark 62% (85.6)
Bronze: Yosano Roaster Chocolate (Japan) – Vietnam 73ļ¼ (85.5)
Barres llises/originals/negres alt % (> 85%)
Gold: il (China) – 100% Costa Esmeraldas (90.3)
+ Gold: 100%
Silver: ORIGIN (Taiwan) – Peru Chuncho 85% Dark Chocolate (89.5)
+ Gold: Taiwan
+ Gold: Growing Country
Silver: Fu Wan Chocolate (Taiwan) – River 88% (89.0)
Silver: Nibbo bean to bar chocolate (China) – Nibbo Peru Chuncho Rough Ground 85% (88.2)
Bronze: ę¾åæå å·§å å Zengzhiyuan Chocolate (Taiwan) – Pingtung 95% dark chocolate (87.0)
Bronze: TOTONOI (Japan) – Amazon Cacao 100% (86.9)
Bronze: Kuo YI Ting (Taiwan) – Taiwan NO.1 100% (86.6)
Bronze: CHO-MEAL CHOCOLATE (Taiwan) – 85% Dark Chocolate (86.4)
Bronze: ę¾åæå å·§å å Zengzhiyuan Chocolate (Taiwan) – Pingtung 85% dark chocolate (86.2)
Bronze: ę¾åæå å·§å å Zengzhiyuan Chocolate (Taiwan) – Pingtung NO.1 85% (86.1)
Bronze: Binon Cacao (Vietnam) – Binon Farm To Bar Chocolate Dark 85% (86.1)
Bronze: ę¾åæå å·§å å Zengzhiyuan Chocolate (Taiwan) – Pingtung NO.1 92% (86.0)
Bronze: Paul And Mike (India) – 87% Dark Chocolate (85.6)
Bronze: Love Brown Cacao (Taiwan) – Thick Love 90% Dark Chocolate (85.5)
Micro-batch – Barres llises/originals amb llet
Gold: Rila Kakao (Thailand) – Chiang Mai Dark Milk 60% (92.4)
+ Gold: Chocolate Maker
+ Gold: Growing Country
Silver: Hey Fun Chocolate (Taiwan) – 65% Milk Chocolate (89.7)
Silver: ORIGIN (Taiwan) – Peru Chuncho 50% Milk Chocolate (89.6)
Silver: Rila Kakao (Thailand) – Ubon Dark Milk 60% (89.4)
Silver: Sweets Escalier (Japan) – Belize Milk 60ļ¼ (88.8)
+ Gold: Japan
Silver: Nibbo bean to bar chocolate (China) – Nibbo Esmeraldas DarkMilk 60% (87.5)
Silver: Sweets Escalier (Japan) – Thailand Nakhon Milk 60ļ¼ (86.0)
Bronze: Manam Chocolate (India) – 43% Milk, Lam Dong and Ben Tre, Vietnam (85.9)
Bronze: Fu Wan Chocolate (Taiwan) – Taiwan #10 Ping-Tung Dark Milk 53% (85.7)
Bronze: Sweets Escalier (Japan) – Peru Cusco Milk 60ļ¼ (85.5)
Bronze: Chocolaterie Camel (Japan) – India 62% Dark Milk Chocolate (84.6)
Barres llises/originals alternative
Gold: Hey Fun Chocolate (Taiwan) – 72% Coconut Sugar Dark Chocolate (89.0)
+ Gold: Growing Country
Silver: Coco Kyoto (Japan) – Bolivia au Lait (86.8)
Bronze: Coco Kyoto (Japan) – Tanzania 50ļ¼ (85.9)
Bronze: SLOK Chocolate (Hong Kong) – CupuaƧu Dark Milk 60% (84.8) (**)
Barres llises/originals blanques
Silver: Elements Chocolate Co (Australia) – White Chocolate with Vanilla (86.2)
Bronze: slowww melt bean to bar chocolate maker (China) – Ecuador 50% Off-White Chocolate (85.8)
Barres de sabors
Barres de xocolata negra amb una infusiĆ³ o aroma
Gold: slowww melt bean to bar chocolate maker (China) – Tangerine Peel Osmanthus Inclusion 63.5% (89.7) (**)
+ Special: Local ingredients
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Tie-Guan-Yin Tea 62% (89.5) (**)
Silver: PARADAi Chocolate (Thailand) – Phuket dark 70% White flowers (89.5) (**)
Silver: Laomococoa Farm (Taiwan) – Citrus depressa chocolate (89.4)
Silver: Sweets Escalier (Japan) – Santa Maria del Fiore (89.3) (**)
+ Special: Ingredients
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Aged Oolong Tea 62% (89.2) (**)
Silver: Sweets Escalier (Japan) – Venezuela Chuao 66ļ¼ with Herbal Tea (88.9)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Red Oolong Tea 62% (88.9) (**)
Silver: Sweets Escalier (Japan) – Thailand Nakhon 65ļ¼ with Shiso (88.8) (**)
+ Special: Gastronomic
Silver: Paul And Mike (India) – 72% Dark Sula Dindori Reserve Shiraz (88.2) (**)
Silver: ORIGIN (Taiwan) – Ruby Oolong Tea 70% Dark Chocolate (88.0) (**)
Silver: slowww melt bean to bar chocolate maker (China) – Lime Sichuan Pepper Inclusion 60.5% (87.8) (**)
Silver: ORIGIN (Taiwan) – Kampot pepper 70% Dark Chocolate (87.7) (**)
Silver: Whosecacao, Inc. (Japan) – Yuzusansho (87.7) (**)
Silver: Mr. Bucket Chocolaterie (Singapore) – Pepper Bar (87.7)
Silver: slowww melt bean to bar chocolate maker (China) – Gesha Coffee Inclusion 70% (87.7) (**)
+ Special: Classic
+ Special: Ground-in
Silver: MusĆ©e du Chocolat ThĆ©obroma (Japan) – Bolivia Alto Beni with Hatcho miso (87.7) (**)
Silver: Gamma Craft Chocolate (Hong Kong) – Lychee Red Tea 70% (87.6) (**)
Silver: Kocoatrait (India) – Kocoatrait 65% Dark Masala Chai (87.4) (**)
Silver: Hey Fun Chocolate (Taiwan) – Organic Ruby Black Tea Dark Chocolate (87.3) (**)
Silver: Fu Wan Chocolate (Taiwan) – Rice Wine Lees Scented 70% (87.2) (**)
Silver: Savorworks Roasters (India) – 72%- Gin & Tonic (87.1) (**)
Silver: Rico Kagurazaka (Japan) – Genmai tea -Taiwan 58%- (87.1)
Silver: NRCOFFEE(ėė¦°ģ»¤ķ¼) (South Korea) – Tanzania 100% Dark(PX Sherry Cask Aged) (87.1) (**)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Lychee Rose Oriental Beauty 62% (87.0) (**)
+ Special: Ingredients
Silver: 儽ē°å®¶ Good Farms Harvest (Taiwan) – Taiwan Oriental Beauty Oolong 70% (86.9) (**)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Red Jade Tea 62% (86.3) (**)
Silver: Fu Wan Chocolate (Taiwan) – Bergamot Scented Dark 70% (86.2) (**)
Bronze: ę¾åæå å·§å å Zengzhiyuan Chocolate (Taiwan) – Taiwan Coriandrum Sativum dark chocolate (85.9) (**)
Bronze: Lucid Chocolatier (New Zealand) – 68% Port (85.9) (**)
Bronze: Cocoa Yummy (Taiwan) – Tjukuvulj Coffee Chocolate (85.9) (**)
Bronze: Hey Fun Chocolate (Taiwan) – Tieguanyin Tea Dark Chocolate (85.8) (**)
Bronze: SLOK Chocolate (Hong Kong) – Aged with Hops 72% (85.7) (**)
Bronze: La Folie (India) – Kelagur Coffee Bar (85.6) (**)
Bronze: South Pacific Cacao (Australia) – 75% Extra Virgin Olive Oil Dark Chocolat (85.3) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Honey Chrysanthemum 70% (84.7) (**)
Bronze: Gabriel Chocolate (Australia) – Dark Orange Chocolate (84.5) (**)
Barres de xocolata negra amb inclusions o trossos
Gold: Fu Wan Chocolate (Taiwan) – Peach Osmanthus Red Oolong 62% (88.9) (**)
+ Special: Local ingredients
Silver: Paul And Mike (India) – 64% Dark Chocolate with Gin & Ginger (88.3) (**)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan #2 Fleur de Sel 70% (87.8) (**)
Silver: Paul And Mike (India) – 64% Dark Sichuan Pepper & Orange Peel (87.5) (**)
+ Special: Ingredients
Silver: La Folie (India) – Silk Route (87.3) (**)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan #5 Ping-Tung Dark Cacao Nibs 62% (87.0) (**)
Silver: Filfil Cacao Factory (Japan) – &Sake Citrus Sansho, Crunch Chocolate (86.9) (**)
Silver: green bean to bar Chocolate (Japan) – Madagascar 70% -NIBS- (86.7) (**)
Bronze: Paul And Mike (India) – 64% Dark Rum & Rummy Raisins Chocolate (85.9) (**)
Bronze: Cacao Zoku (Japan) – Soba and Patanemo 76% (85.6) (**)
Bronze: Nibbo bean to bar chocolate (China) – Nibbo Mulled Wine with Nibs 70% (85.4) (**)
Bronze: Mary Chocolate Co.,LTD (Japan) – Okinoerabu-jima Coffee & Amami Kokuto (85.3)
Bronze: Paul And Mike (India) – 64% Dark Beer Chocolate (85.0) (**)
Bronze: Moondeer (Taiwan) – Taiwan Shallots & Fleur de sel Chocolate (84.9) (**)
Bronze: Cocoa Yummy (Taiwan) – 75% Makauy Chocolate (84.9) (**)
Barres de xocolata negra amb un farcit
Gold: Marou – Faiseurs de Chocolat (Vietnam) – Caramel Pumpkin Seeds 65% Dark Vietnam (89.0) (**)
+ Special: Eclectic
Silver: K’in Cacao (Taiwan) – Cinnamomum tea sangria dark chocolate (88.9) (**)
Silver: Cona’s (Taiwan) – Ruby black tea & dark chocolate thin (88.1)
Silver: Tomohiro Onuki (Japan) – Tablette Plarine Ryokucha (86.8) (**)
Barres de xocolata amb llet amb una infusiĆ³ o aroma
Gold: Paul And Mike (India) – 57% Vegan Milk Indian Style Masala Chai (89.7) (**)
+ Special: Vegan
Silver: Auro Chocolate (Philippines) – 42% Milk Hojicha (89.3) (**)
Silver: Nibbo bean to bar chocolate (China) – Nibbo Dekopon Creamcheese 60% (88.1) (**)
Silver: Infinite cacao (Thailand) – Infinite cacao King Thangkwian (87.7) (**)
Silver: Fu Wan Chocolate (Taiwan) – Rose Lychee Oriental Beauty Milk Tea 56% (87.2) (**)
+ Special: Local ingredients
Silver: She Universe (New Zealand) – Cardamon & Coffee Mylk Chocolate Bar (86.9) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Charcoal Oolong Milk Tea 56% (85.9) (**)
Bronze: KESSHÅēēē„ (China) – Ecuador Milk Tea Chocolate (85.5) (**)
Bronze: Jaws & Claws Chocolate (Malaysia) – Honey Orchid Dancong Ooloong 64% (85.4) (**)
Bronze: Mr. Bucket Chocolaterie (Singapore) – Earl Grey Bar (85.3)
Bronze: Dedicated Chocolate (Hong Kong) – Tie Guan Yin Oolong 50% Milk (85.2) (**)
Bronze: KESSHÅēēē„ (China) – 56% Tanzania Yuzu Milk Chocolate (84.8) (**)
Bronze: ORIGIN (Taiwan) – Longan Flavored Tea 50% Milk Chocolate (84.5) (**)
Bronze: Sweets Escalier (Japan) – Miso Milk Chocolate Cacao Blend 45% (84.5) (**)
Barres de xocolata amb llet amb inclusions o trossos
Gold: Coco Kyoto (Japan) – Sake Lees (89.3) (**)
Silver: Elements Chocolate Co (Australia) – Milk Choc w Sandalwood Nut/Lemon Myrtle (88.0) (**)
+ Special: Eclectic
Silver: Kanvela Chocolate (Thailand) – Citrus Milk Chocolate (87.9) (**)
Silver: Kanvela Chocolate (Thailand) – Kaeng Hung Le Milk Chocolate-Plant based (87.2) (**)
Bronze: Kanvela Chocolate (Thailand) – Honey Milk Chocolate Rice berry Cracker (85.9) (**)
Bronze: Siamaya Chocolate (Thailand) – Banana and Coconut Milk (85.3) (**)
Bronze: Nibbo bean to bar chocolate (China) – Nibbo Tebitan Yak cheese 60% (85.3) (**)
Barres de xocolata amb llet amb un farcit
Silver: Cona’s (Taiwan) – Roasted oolong tea & dark chocolate thin (88.1)
+ Special: Modern
Barres de xocolata blanca amb una infusiĆ³ o aroma
Gold: KESSHÅēēē„ (China) – Hojicha Chocolate (89.6)
Silver: Chocolatier Palet d’Or (Japan) – Tablet Blanc Melange Hojicha (88.4) (**)
Silver: Haru Chocolate (Japan) – Strawberry Chocolate (87.6)
Silver: å¤ē¦¾å Feng He Tang Confectionery (China) – Tropical Breeze 42% (87.1)
Silver: Rebirth Chocolate (Taiwan) – Yilan Tea and Sichuan Pepper (87.0) (**)
Bronze: ORIGIN (Taiwan) – Taiwan Taitung Roselle white Chocolate (85.7) (**)
Bronze: Chocolatier Palet d’Or (Japan) – Tablet Blanc Melange Spice (85.3) (**)
Barres de xocolata blanca amb inclusions o trossos
Gold: Daito Cacao (Japan) – YUBAIYOU (90.7) (**)
Gold: Rico Kagurazaka (Japan) – Shichimi “Seven Spices” White Tablet (90.7)
Silver: Daito Cacao (Japan) – Lime tart (90.2) (**)
Silver: Q sweet å·§å åčé» (Taiwan) – Comfort chocolate bar-Monet’s Garden (89.2)
+ Special: Innovation
Silver: Q sweet å·§å åčé» (Taiwan) – Comfort chocolate bar-Green tea &Jasmine (89.0)
Silver: Chitra’m Craft Chocolates (India) – White Chocolate – Masala Chaas (88.4) (**)
Silver: Mary Chocolate Co.,LTD (Japan) – Cheese,Amaou,Sakura (86.1)
Barres de xocolata amb combination amb inclusions o trossos
Silver: Sweets Escalier (Japan) – Cherry Smoked Thailand Nakhon 68ļ¼ (87.7) (**)
Barres de xocolata amb combination amb una infusiĆ³ o aroma
Bronze: She Universe (New Zealand) – Nz Green Tea Marble Chocolate bar (85.7) (**)
Barres de xocolata amb combination amb inclusions o trossos
Bronze: Q sweet å·§å åčé» (Taiwan) – Comfort chocolate bar-Jasmine&Strawberry (84.5)
Ganaches, palets, bombons i trufes ganache
Ganaches xocolata negra sense aromatitzar o trufes
Gold: Gamma Craft Chocolate (Hong Kong) – Arauca (88.4) (**)
+ Special: Craft
Silver: Sweets Escalier (Japan) – Peru Piura 75ļ¼ ć (87.6) (**)
Silver: Gamma Craft Chocolate (Hong Kong) – Peru Piura (87.2) (**)
Silver: Sweets Escalier (Japan) – Venezuela Chuao 75ļ¼ (87.0) (**)
Ganaches o trufes de xocolata negra aromatitzada
Gold: Coco Kyoto (Japan) – Yuzu Miso (88.9) (**)
Silver: Rico Kagurazaka (Japan) – Wasabi Shiso Ganache (87.9) (**)
Bronze: é FU ART Chocolate (Taiwan) – Banana Kingdom é¦čēå (85.0)
Bronze: Les Petits Fours (Hong Kong) – Lychee Red Tea (84.5)
Ganaches o trufes utilitzant recobriment o farcit negre / amb llet
Gold: Cacao Farm Formosa (Taiwan) – Osmanthus Caramel (89.9)
Silver: Cacao Farm Formosa (Taiwan) – Smoked Plum (87.4)
+ Special: Ingredients
Silver: Tomohiro Onuki (Japan) – Kito Yuzu (87.1) (**)
Bronze: Cacao Farm Formosa (Taiwan) – Rose Plum Wine (85.9)
Bronze: Coco Kyoto (Japan) – Matcha Kyoto Pepper (85.8) (**)
Bronze: Cacao Farm Formosa (Taiwan) – Rose Oolong Beer (84.9)
Bronze: Coco Kyoto (Japan) – Cherry Blossoms (84.8) (**)
Bombons a base de fruits secs, nous recobertes
Bombons a base de fruita seca / gianduja amb xocolata negra
Silver: MusĆ©e du Chocolat ThĆ©obroma (Japan) – PralinĆ© au citron (86.9)
Bronze: Rico Kagurazaka (Japan) – Butter Noisette Naked Bonbon (85.6) (**)
PralinƩ a base de nous / gianduja amb xocolata amb llet
Silver: Saison de Setsuko (Japan) – Yuzu & Hazel nut Praline (86.9)
Dragees de xocolata amb llet, nous senceres recobertes
Silver: Cona’s (Taiwan) – Macadamia coated with Milk chocolate (86.0) (**)
Dragees de xocolata blanca, nous senceres recobertes
Silver: Cona’s (Taiwan) – Passion fruit & wenshan pouching Almond (87.9) (**)
Bronze: Cona’s (Taiwan) – Apple and oriental beauty almond (85.2) (**)
Caramels
Caramels recoberts de xocolata negra
Silver: Cacao Zoku (Japan) – Passion Fruit Bonbon (86.5) (**)
Caramels recoberts de xocolata amb llet
Silver: le fleuve (Japan) – Honey and Yuzu Cardamom Caramel Ganache (86.0) (**)
Bronze: Evergreen Hotel (Taiwan) – Caramel-nuts praline Chocolate (85.7)
Altres – fruita / sucre / mantega / crema
Pastes de fruita recobertes de xocolata negra, gelatina/gelƩe
Silver: Les Petits Fours (Hong Kong) – Pineapple-Passionfruit (87.7)
Silver: Q sweet å·§å åčé» (Taiwan) – Exclusive pĆ¢te de fruits-Ginger Lily (86.0)
Bronze: Q sweet å·§å åčé» (Taiwan) – Exclusive pĆ¢te de fruits- Rose&Lychee (84.7)
Bronze: Q sweet å·§å åčé» (Taiwan) – Exclusive pĆ¢te de fruits-Calamansi (84.6)
Pastes de fruita recobertes de xocolata amb llet, gelatina/gelƩe
Bronze: Q sweet å·§å åčé» (Taiwan) – Exclusive pĆ¢te de fruits- Pineapple (84.7)
Fruita sencera recoberta de xocolata negra
Gold: Rico Kagurazaka (Japan) – Kumquat Taiwan Dark (88.1) (**)
+ Special: Local ingredients
+ Special: Craft
Bronze: Rico Kagurazaka (Japan) – Orangette Taiwan Dark (84.9) (**)
Bronze: Alba Chocolatier (Malaysia) – Chocolate Date-Licious Chemor 71%Caramel (84.6) (**)
Bronze: Alba Chocolatier (Malaysia) – Chocolate Date-Licious My Blend 65% (84.5) (**)
Fruita sencera recoberta de xocolata blanca
Silver: Cona’s (Taiwan) – Strawberry coated with raspberry (86.7) (**)
Bronze: Q sweet å·§å åčé» (Taiwan) – Comfort fruit-Green Mango (85.1)
Cremes per untar de llet
Cremes per untar de xocolata blanca
Silver: Cona’s (Taiwan) – Conaās ruby black tea spread (86.4) (**)
Bronze: Cona’s (Taiwan) – Conaās roasted oolong tea spread (84.8) (**)
Cocoa Powder
Gold: Auro Chocolate (Philippines) – Natural Cacao Powder (87.8)
+ Gold: Growing Country
Cocoa Butter
Gold: Kuo YI Ting (Taiwan) – Cacao butter (87.8)
+ Gold: Growing Country
Bronze: Auro Chocolate (Philippines) – Natural Cacao Butter (85.0)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
