The International Chocolate Awards is pleased to announce the Winners of the 2024 World Final Competition, which was judged in a hybrid way, partly in-person in Milan, Italy and partly remotely at the same time by our international pool of judges with final Grand Jury decisions early November 2024.
The winners were announced by our co-founders Monica Meschini, Maricel Presilla and our Grand Jury members George Gensler, Adrienne Newman, Gilda Sandique and Alex Rast.
The event was broadcasted live on our Facebook page where you can access the recording.Ā
Judges
The judging panel includedĀ around fifty of our specially selected professional judges from all over the world, along with many of our IICCT alumni and other specialists 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.
World Wide Watch Parties
The 2024 World Final ceremony was organized as a hybrid event. The main winners’ announcement was led by Martin Christy from Bucharest, Romania on Zoom, with three main live watch parties organized by our local partners.
- Breakfast in New York with Maricel Presilla and SleepWalk Chocolate
- Tea Party in Milan with Monica Meschini and ChocoLove Milano
- Cocktail Party in Bangkok with Pansopin Suppapanit and Jeffrey Lee
We were happy to see many of our entrants also coming together to watch our online ceremony and sharing the joy of winning with their family, their team or even with their new customers who have just entered their shop.Ā
Competition Highlights
(coming soon)
The 2024 World Final Winners are:
(Prizes are shown in score order for each medal)
‘Best in competition’ overall winners
Plain/origin dark bar categories
Gold: Vigdis Rosenkilde (Norway) – 70% Quellouno (91.7) ( * Theobroma Inversiones S.A.C (Cacaosuyo))Plain/origin milk bar categories
Gold: Delirio Chocolate (Venezuela) – Chocolate con Leche GĆ¼elitos 54% Cacao (90.3)Flavoured bar categories
Gold: Kasama Chocolate (Canada) – Strawberry White (91.2)Filled chocolates
Gold: Guido Castagna (Italy) – Giuinott (92.4)Barres llises/originals
Barres llises/originals negres
Gold: Vigdis Rosenkilde (Norway) – 70% Quellouno (91.7) ( * Theobroma Inversiones S.A.C (Cacaosuyo))
+ Gold: Direct Traded
Silver: Amano Chocolate (United States) – Guayas (89.4)
+ Gold: Chocolate Maker
Silver: Cacaosuyo (Peru) – Lakuna (89.2)
+ Gold: Growing Country
Silver: Vigdis Rosenkilde (Norway) – 70% Santa Ana (88.8) ( * Theobroma Inversiones S.A.C (Cacaosuyo))
Silver: Cacao Hunters (Colombia) – Arhuacos 72% (88.7)
Bronze: Friis-Holm Chokolade (Denmark) – Madagascar 64% Slow Dried (88.4)
Bronze: Friis-Holm Chokolade (Denmark) – O’Payo 68% (88.4)
+ Gold: Organic
Bronze: Friis-Holm Chokolade (Denmark) – Barba 70% (88.0)
Bronze: Vigdis Rosenkilde (Norway) – 70% Echarate (87.8) ( * Theobroma Inversiones S.A.C (Cacaosuyo))
Bronze: Friis-Holm Chokolade (Denmark) – La Dalia 70% (87.7)
Bronze: Friis-Holm Chokolade (Denmark) – Chuno 70% Tripple Turned (87.6)
Bronze: Friis-Holm Chokolade (Denmark) – Chuno 70% Double Turned (87.6)
Bronze: Cacao Hunters (Colombia) – Sierra Nevada 64% (87.5)
Bronze: Meybol Cacao (Germany) – VRAEM 72% (87.4) ( * Meybol Group SAC)
Bronze: Amano Chocolate (United States) – Cuyagua (87.4)
Bronze: Cacaosuyo (Peru) – Piura Select (87.3)
Bronze: Meybol Cacao (Germany) – Inti 70% (87.3) ( * Meybol Group SAC)
Bronze: Sibƶ Chocolate Costa Rica (Costa Rica) – Huetar 70% Cacao (87.3)
Bronze: Cacaosuyo (Peru) – Chuncho (87.3)
Bronze: Friis-Holm Chokolade (Denmark) – Nicaliso 70% (87.3)
Micro-batch – Barres llises/originals negres
Gold: PARADAi Chocolate (Thailand) – Khao Yai Dark 70% (89.9)
+ Gold: Growing Country
+ Gold: Direct Traded
+ Gold: Chocolate Maker
Gold: Kusty (Peru) – Chocolate Dark 60% (89.9)
+ Gold: Cacao Grower
Silver: Fu Wan Chocolate (Taiwan) – Taiwan #3 Ping-Tung Black Sugar 70% (89.2)
Silver: Rila Kakao (Thailand) – Khonkaen Dark 70% (89.1)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan #8 Ping-Tung Premium Roast 70% (89.0)
Silver: AllYouWant (China) – 70% Chuncho Peru Dark Chocolate (88.8)
Silver: Castronovo Chocolate (United States) – Chuao, Venezuela 72% (88.7)
Silver: Sleep Walk Chocolateria (United States) – San Jeronimo Miramar Criollo Blanco (88.7)
Silver: DesBarres Chocolate (Canada) – Semuliki 72% (88.6)
Silver: Fu Wan Chocolate (Taiwan) – Fu Wan Ferment Project #12 70% (88.6)
Silver: Binon Cacao (Vietnam) – Binon Farm To Bar Dark Chocolate 65% (88.5)
Silver: Sumaq Sunqu (Peru) – Chocolate dark al 70% (88.5) ( * NELIA SOTO ARROYO)
Silver: PARADAi Chocolate (Thailand) – Phatthalung Dark 70% (88.5)
Bronze: Goodnow Farms Chocolate (United States) – Signature Line, Asochivite (88.4)
Bronze: Castronovo Chocolate (United States) – Arhuacos 80% (88.3)
Bronze: Feliu Chocolate (Mexico) – Flor de un dĆa 70% (88.3)
Bronze: Chocolaterie Camel (Japan) – India 70% Dark Chocolate (88.2)
Bronze: Kasama Chocolate (Canada) – 70% Echague (88.2)
Bronze: Kasama Chocolate (Canada) – 71% Malvar (88.1)
Bronze: Qantu (Canada) – Morropon 70% (87.9)
Bronze: Eldora Chocolate (United States) – Peru Chuncho 70% (87.9)
Bronze: Sweets Escalier (Japan) – Venezuela Choroni 70% (87.8)
Bronze: Coup de chocolat (Belgium) – Charlie 72%, Tumaco Colombia (87.6)
Bronze: deeperĀ² (China) – Peru Chuncho 72% (87.6)
Bronze: Minimal – Bean to Bar Chocolate – (Japan) – ‘Arhuaco (87.6)
Bronze: Colors Chocolate (Dominican Republic) – PentĆ”gona Dark Chocolate (87.6)
Bronze: ORIGIN (Taiwan) – 70% Peru Chuncho Dark Chocolate (87.5)
Bronze: Delirio Chocolate (Venezuela) – ChoronĆ 70% Cacao (87.5)
Bronze: Eldora Chocolate (United States) – Ecuador Cumba 70% (87.4)
Bronze: DesBarres Chocolate (Canada) – Maya Mountain 72% (87.4)
Bronze: Eldora Chocolate (United States) – Dominican Republic Zorzal 70% (87.4)
Bronze: Lovie Chocolate (Peru) – Chuncho Blend 65%, Quillabamba – Cusco (87.3)
Bronze: Sleep Walk Chocolateria (United States) – Blanco Jaguar (87.3)
Bronze: Fu Wan Chocolate (Taiwan) – Fu Wan Ferment Project #14 70% (87.3)
Bronze: SANYAY (China) – Tanzania 70% (87.3)
Bronze: Goodnow Farms Chocolate (United States) – Signature Line, Boyaca (87.3)
Bronze: SAM Schoggi (Switzerland) – Dunkli Schoggi 70% Madagaskar (87.3)
Bronze: PARADAi Chocolate (Thailand) – Phuket Dark 70% (87.2)
Bronze: Livstory Craft Chocolate (Romania) – CiocolatÄ NeagrÄ Uganda Semuliki 70% (87.2)
Bronze: Argencove (Nicaragua) – Batch 18 80% (87.1)
Bronze: Kaitxo (Spain) – Uganda 70% (87.1)
Bronze: Fu Wan Chocolate (Taiwan) – Taiwan #1 Ping-Tung Dark 70% (87.1)
Bronze: Delirio Chocolate (Venezuela) – Barlovento 65% Cacao (87.0)
Bronze: ICHIJI (Japan) – Tanzania 70% (87.0)
Bronze: Fu Wan Chocolate (Taiwan) – Fu Wan Ferment Project #17 70% (87.0)
Barres llises/originals/negres alt % (> 85%)
Gold: Sumaq Sunqu (Peru) – Chocolate al 100 % de Cacao (90.8) ( * Nelia Soto Arroyo)
+ Gold: Cacao Grower
+ Gold: 100%
Silver: Aprochok (Peru) – Pasta de Cacao (90.3)
Silver: Argencove (Nicaragua) – 92 bar (89.2)
+ Gold: Chocolate Maker
+ Gold: High %
Silver: Eldora Chocolate (United States) – Venezuela Piaroa 100% (89.0)
Bronze: Livstory Craft Chocolate (Romania) – Ciocolata Neagra Nicaragua OāTuma 100% (88.3)
Bronze: Eldora Chocolate (United States) – Philippines Kablon 85% (88.0)
Bronze: Elemento Chocolates (Peru) – Elemento ColecciĆ³n – La SeƱorita (87.9)
Bronze: Eldora Chocolate (United States) – Peru Chuncho 85% (87.9)
Bronze: Qantu (Canada) – PremiĆØre Fois 100% Demetrio Huaccre (87.5)
Bronze: Utopick Cacao (Spain) – Nugu 85% (87.5)
Bronze: Palette de Bine (Canada) – Guatemala CahabĆ³n 85% (87.4)
Bronze: Friis-Holm Chokolade (Denmark) – La Dalia 85% (87.3)
Bronze: Cacao Hunters (Colombia) – Hachimitsu 86% (87.2)
Bronze: Fruition Chocolate Works (United States) – Colombia Tumaco 85% (87.1)
Bronze: Eden Reserve Cacao Royale (Grenada) – Eden Reserve – >50% Criollo/Trinitario (87.1)
Barres llises/originals amb llet
Gold: Friis-Holm Chokolade (Denmark) – O’Payo Milk 50% (89.6)
+ Gold: Chocolate Maker
+ Gold: Organic
+ Gold: Direct Traded
Silver: Fruition Chocolate Works (United States) – Dominican Nacional Dark Milk 68% (88.3)
Silver: Friis-Holm Chokolade (Denmark) – Dark Milk 55% (88.1)
Bronze: Chocolaterie Morin (France) – Equateur Esmeralda Lait 48% – A. Morin (87.1)
Micro-batch – Barres llises/originals amb llet
Gold: Delirio Chocolate (Venezuela) – Chocolate con Leche GĆ¼elitos 54% Cacao (90.3)
+ Gold: Chocolate Maker
+ Gold: Growing Country
+ Gold: Direct Traded
Silver: Scrap & Chocolates (Peru) – Platanal Bajo – Dark Milk 63% cacao (90.1)
Silver: Colors Chocolate (Dominican Republic) – La Isla Bonita Darkmilk Chocolate (89.8)
Silver: Colors Chocolate (Dominican Republic) – La Jaguita Darkmilk Chocolate (89.3)
Silver: Qantu (Canada) – Oh la Vache! (89.2)
Silver: Castronovo Chocolate (United States) – Tumaco, Colombia Dark Milk 60% (88.6)
Silver: Colors Chocolate (Dominican Republic) – Marmolejos Darkmilk Chocolate (88.6)
Silver: Sweets Escalier (Japan) – Ecuador Arriba milk 60% (88.6)
Silver: PARADAi Chocolate (Thailand) – Nakhon Si Thammarat Dark Milk 58% (88.3)
Silver: Rila Kakao (Thailand) – Chiang Mai Dark Milk 60% (88.2)
Silver: Castronovo Chocolate (United States) – Sierra Nevada, Colombia Dark Milk 63% (87.6)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan #10 Ping-Tung Dark Milk 53% (87.5)
Bronze: green bean to bar Chocolate (Japan) – Palo Blanco -Peru- 50% -milk- (87.1)
Bronze: Chocolaterie Camel (Japan) – Colombia Arhuacos 65% Dark Milk (87.0)
Bronze: Colors Chocolate (Dominican Republic) – Mi Amorcito Milk Chocolate (86.9)
Bronze: Essenzo Cacao (Spain) – Dark Milk Davao 60% (86.7)
Bronze: Maychoco (Spain) – Chocolate con leche 55%, Dark Milk (86.3)
Barres llises/originals alternative
Gold: Goodnow Farms Chocolate (United States) – Maker’s Choice, Asochivite with Maple (90.2)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
Silver: Amber’s Chocolate Thailand (Thailand) – Amber’s 70% Thangkwian dark chocolate (89.5)
Silver: CHAROENDEE CHOCOLATE (Thailand) – The Rainbow Mist (88.3)
Bronze: Palette de Bine (Canada) – “Bines Ć l’Ć©rable” Wild Bolivia 70% (86.9)
Bronze: Honoka’a Chocolate (United States) – Coconut Dark Milk Bar (86.4)
Bronze: Hummingbird Chocolate Maker (Canada) – Maple (86.4)
Bronze: Chocolate Vision (Germany) – Kinako chocolate vegan (86.1)
Barres llises/originals blanques
Gold: Goodnow Farms Chocolate (United States) – Limited Release, White Chocolate (89.2)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Special: Limited edition
Bronze: Chocolaterie Morin (France) – PĆ©rou Chanchamayo Blanc 40% – A. Morin (87.2)
Bronze: Barberis (Peru) – Chocolate Blanco 32% de Cacao (87.1)
Barres de sabors
Barres de xocolata negra amb una infusiĆ³ o aroma
Gold: PARADAi Chocolate (Thailand) – Phuket Dark 70% White flowers (90.9) (**)
+ Special: Local ingredients
+ Special: Eclectic
Silver: Lidka Chocolate (Czech Republic) – Cherry Spirit Chocolate (90.2) (**)
+ Special: Alcohol
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Tie-Guan-Yin Tea 62% (90.0) (**)
Silver: Nibbo bean to bar chocolate (China) – Nibbo Strawberry & Citron 60% (89.7) (**)
Silver: Nibbo bean to bar chocolate (China) – Pomelo & Yuzu, Hops, Gin 60% (89.0) (**)
Silver: Atucun (Honduras) – Barra de Chocolate con Mango (88.8) (**)
+ Special: Local ingredients
Silver: Fu Wan Chocolate (Taiwan) – Osmanthus Red Oolong Tea 62% (88.2) (**)
Silver: The Organic House (Canada) – Movie Night – 60% Nicaragua O’Payo (87.9) (**)
Silver: Ivee Promenade (Poland) – Black chokeberry. Dark Madagascar 70% (87.8)
Silver: Friis-Holm Chokolade (Denmark) – Medagla 70% Soy (87.8) (**)
+ Special: Gastronomic
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Aged Oolong Tea 62% (87.8) (**)
Silver: KESSHÅēēē„ (China) – Uganda zhengshanxiaozhong dark chocolate (87.7) (**)
Silver: Noel Verde (Ecuador) – Noel Verde Sake Powder (87.7) (**)
Silver: Friis-Holm Chokolade (Denmark) – Nicaliso Green Cinnamon (87.7) (**)
Silver: Paccari Chocolate (Ecuador) – Ajedrea (87.7) (**)
Silver: Paccari Chocolate (Ecuador) – CaƱamo (87.6) (**)
Silver: Benjamissimo (Bulgaria) – Benjamissimo Fine Chocolate – Whiskey (87.6) (**)
Silver: Fu Wan Chocolate (Taiwan) – Rose Lychee Oriental Beauty Tea 62% (87.6) (**)
Silver: Goodnow Farms Chocolate (United States) – Limited Release, Zanzibar Black Pepper (87.6) (**)
Bronze: Askinosie Chocolate (United States) – Dark Chocolate + Red Raspberry Bar (87.4) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Orange Blossom Red Jade Tea 62% (87.2) (**)
Bronze: Goodnow Farms Chocolate (United States) – Limited Release, Demon Seed Whiskey (87.0) (**)
Bronze: Goodnow Farms Chocolate (United States) – Special Reserve, Lawley’s Rum (87.0) (**)
Bronze: Kasama Chocolate (Canada) – Single Malt (87.0) (**)
Bronze: Kasama Chocolate (Canada) – Tanduay Rum (86.9) (**)
Bronze: MusĆ©e du Chocolat ThĆ©obroma (Japan) – Madagascar Cacao Project With Pepper (86.8) (**)
Bronze: Goodnow Farms Chocolate (United States) – Limited Release, Spiced Winter Maple (86.7) (**)
Bronze: chocolate piri piris (Peru) – Choco Camu Camu (86.7) (**)
Bronze: Sleep Walk Chocolateria (United States) – Revolution Brewing VSO Gravedigger (86.7) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Taiwan Red Oolong Tea 62% (86.7) (**)
Bronze: The Organic House (Canada) – Peach Bourbon 70% Nicaragua O’Payo (86.7) (**)
Bronze: Noel Verde (Ecuador) – Noel Verde Cappuccino (86.7) (**)
Bronze: FinaCao (Peru) – Chocolate 70% con Cafe (86.6) (**)
Bronze: Goodnow Farms Chocolate (United States) – Special Reserve, Putnam Rye Whiskey (86.5) (**)
Bronze: Solkiki Chocolatemaker (United Kingdom) – Certified Chuao 69 – Plum – Venezuela (86.3) (**)
Bronze: chocoTales of Warsaw (Poland) – Rye malt & coriander infused Chocolate (86.3)
Bronze: Goodnow Farms Chocolate (United States) – Maker’s Choice, Caramelized Onion (86.3) (**)
Bronze: Paccari Chocolate (Ecuador) – Melisa Toronjil (86.2) (**)
Bronze: Honoka’a Chocolate (United States) – Barrel Aged Bourbon Bar (86.2) (**)
Bronze: Nibbo bean to bar chocolate (China) – Nibbo Queen Garnet 65% (86.2) (**)
Bronze: Ivee Promenade (Poland) – Blackcurrant. Dark Chocolate Uganda 70% (86.1) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Pomelo Flower Scented 70% (86.0) (**)
Bronze: Cacao Hunters (Colombia) – Pimienta 70% (86.0) (**)
Barres de xocolata negra amb inclusions o trossos
Gold: Vigdis Rosenkilde (Norway) – 70% Piura med kakaonibs (90.8)
+ Special: Classic
Silver: green bean to bar Chocolate (Japan) – Tokyo -Full Moon Salt- (89.3)
Silver: Sibƶ Chocolate Costa Rica (Costa Rica) – Salted Caramel 70% Cacao (89.2) (**)
+ Special: Classic
Silver: Amano Chocolate (United States) – Citrus MĆ©lange Ć Trois (88.4)
Bronze: SAM Schoggi (Switzerland) – Dunkli Schoggi Kakaonibs & Timutpfeffer (87.0) (**)
Bronze: CHO Farm (Thailand) – Thai-Malayu Massaman Curry Chocolate (87.0) (**)
Bronze: Amano Chocolate (United States) – Raspberry Rose (86.9)
Bronze: Utopick Cacao (Spain) – Tamarindo “Biche” (86.8) (**)
Bronze: Moksha Chocolate (United States) – 65% Oko Caribe w/ Blood orange (86.8)
Bronze: Aprochok (Peru) – Chocolate con ArĆ”ndanos al 60% (86.5)
Bronze: Ara Chocolat (France) – Tingo Maria avec Olives Tanches de Nyons (86.4)
Barres de xocolata negra amb un farcit
Gold: Sleep Walk Chocolateria (United States) – Miel y Chiltepe (90.1) (**)
+ Special: Local ingredients
+ Special: Recipe
Silver: Marou – Faiseurs de Chocolat (Vietnam) – Dark chocolate 65% & Caramel Lotus Seed (87.6) (**)
Silver: Guido Castagna (Italy) – Mes Gianduja Fondente (87.5) (**)
Bronze: Guido Castagna (Italy) – Cento+Fondente Ripieno Giuinott (86.6) (**)
Barres de xocolata amb llet amb una infusiĆ³ o aroma
Gold: Livstory Craft Chocolate (Romania) – CiocolatÄ NeagrÄ cu Lapte Či Cafea (89.8) (**)
+ Special: Recipe
Silver: chocoTales of Warsaw (Poland) – Sichuan pepper infused Milk Chocolate (89.2) (**)
+ Special: Gastronomic
Silver: Onoa (Canada) – Piment Gorria 60% (88.1) (**)
+ Special: Gastronomic
Silver: Fruition Chocolate Works (United States) – Brown Butter Milk 43% (88.0) (**)
+ Special: Recipe
Silver: Friis-Holm Chokolade (Denmark) – O’payo Milk 50% Sansho (87.6) (**)
Bronze: MusĆ©e du Chocolat ThĆ©obroma (Japan) – Madagascar milk with Tieguanyin Tea (87.2) (**)
Bronze: JACOBEAN Craft Chocolate (Canada) – Liquorice (87.1) (**)
Bronze: Lurve (Saudi Arabia) – LURVE Saudi Chocolate (87.1) (**)
Bronze: KESSHÅēēē„ (China) – Tanzania Yuzu Miso Milk Chocolate (87.1) (**)
Bronze: Goodnow Farms Chocolate (United States) – Limited Release, Chocolate Banana Split (87.1) (**)
Bronze: AHERZ (Austria) – Earl Grey Vollmilch Schokolade 45% (86.8) (**)
Bronze: Feliu Chocolate (Mexico) – Leche y CafĆ© 58% (86.7) (**)
Bronze: Lidka Chocolate (Czech Republic) – Kavomlecny special (86.6) (**)
Bronze: FjĆ„k Chocolate (Norway) – Wild Norwegian mushrooms (86.5) (**)
Bronze: green bean to bar Chocolate (Japan) – Yuzu (86.0)
Barres de xocolata amb llet amb inclusions o trossos
Gold: Friis-Holm Chokolade (Denmark) – O’Payo Milk 50% Liquorice (90.1) (**)
+ Special: Eclectic
Silver: FjĆ„k Chocolate (Norway) – Norwegian brown cheese (89.1) (**)
+ Special: Local ingredients
Silver: Auro Chocolate (Philippines) – 42% Milk Chocolate with Yuzu (88.5) (**)
Bronze: Paul And Mike (India) – Pistachios & Idukki Cardamom Chocolate (87.2) (**)
Bronze: Onoa (Canada) – Ćrable Croquant 60% (87.1) (**)
Bronze: Beskid Chocolate (Poland) – Mala Czarna Belize Peini 55% with coffee (86.6) (**)
Bronze: Feitoria do Cacao (Portugal) – 57% PASTEL DE NATA + canela (86.5) (**)
Bronze: Healthy Choice (Ukraine) – Milk chocolate with hazelnuts (86.0) (**)
Barres de xocolata amb llet amb un farcit
Gold: Qantu (Canada) – Jean Duya (89.6) (**)
+ Special: Reinterpretation
Silver: LABRIQ by Maison Kƶller (Germany) – Brisbane (88.6) (**)
Silver: Guido Castagna (Italy) – Cento+Latte Ripieno Pistacchio (88.4) (**)
Barres de xocolata blanca amb una infusiĆ³ o aroma
Gold: Kasama Chocolate (Canada) – Strawberry White (91.2) (**)
+ Special: Local ingredients
Silver: Kasama Chocolate (Canada) – Raspberry White (90.8) (**)
Silver: Solkiki Chocolatemaker (United Kingdom) – Chuncho White – 0+42 – Peruvian Gold (90.2)
+ Special: Alternate vegan milk
Silver: JACOBEAN Craft Chocolate (Canada) – Partridge berry (Lingonberry) (89.5) (**)
Silver: BaianĆ Chocolates (Brazil) – White Chocolate – Brazilian Spices (88.7) (**)
+ Special: Biome
Silver: Colors Chocolate (Dominican Republic) – Caramello Chocolate (87.7) (**)
Silver: COFE (Taiwan) – Honyun Black Tea & Strawberry (87.7)
Bronze: JACOBEAN Craft Chocolate (Canada) – Strawberry DelightĀ Ā (86.2) (**)
Bronze: Fruition Chocolate Works (United States) – Toasted White (86.1)
Barres de xocolata blanca amb inclusions o trossos
Gold: Embers Chocolate (United States) – Elote White Chocolate (91.0)
+ Special: Gastronomic
Gold: Q sweet å·§å åčé» (Taiwan) – Monetās Garden (91.0)
+ Special: Innovation
Silver: Q sweet å·§å åčé» (Taiwan) – Asia Girl Power (90.6)
+ Special: Eclectic
Silver: Caon Chocolate (Italy) – PepperHome (88.6)
Silver: chocoMe (Hungary) – chocoMe blonde squares with black sesame (88.6)
Silver: Q sweet å·§å åčé» (Taiwan) – Tonka style x Drizzle Allen (88.3)
Silver: Love Brown Cacao (Taiwan) – Taiwan Tieguanyin 37% White Chocolate (87.5) (**)
Bronze: Saturdays (Japan) – Hokkaido White Kinako & Quinoa (86.8) (**)
Bronze: Saturdays (Japan) – Hokkaido White Pumpkin & Nibs,Raisins (86.2) (**)
Bronze: Kaicao (Spain) – 37% white camel milk and cacao fruit (86.0) (**)
Barres de xocolata blanca amb un farcit
Silver: Caon Chocolate (Italy) – Matcha Love (88.7)
+ Special: Ingredients
Barres de xocolata amb combination amb inclusions o trossos
Gold: TrĆ¼ffel GĆ¼se Hannover (Germany) – SIMPLY THE BEST! Nuts and Cacao (90.4)
+ Special: Classic
Barres de xocolata amb combination amb una infusiĆ³ o aroma
Bronze: Rhyme and Reason Chocolate Company (United States) – Maracuya Passion (86.2) (**)
Ganaches, palets, bombons i trufes ganache
Ganaches xocolata negra sense aromatitzar o trufes
Silver: Ara Chocolat (France) – Ganache nature Huallaga (88.3) (**)
Bronze: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Buffalo Cream (86.7)
Bronze: Garcia Nevett (United States) – Belize 70% (86.3)
Ganaches o trufes de xocolata negra aromatitzada
Gold: Tomohiro Onuki (Japan) – High Mountain Oolong with Mango (90.7) (**)
Silver: Tatsunori Sato (Japan) – Japanese Sake Kaze no Mori (89.8)
+ Special: Local ingredients
Silver: Renacer Chocolatier (Peru) – Macambo, TucupĆ y CĆtricos (88.2) (**)
+ Special: Alternate theobromas
Silver: Ćscar Rodolfo Chocolatier (Mexico) – BombĆ³n de pox – Hacienda NapanĆ” (87.5) (**)
Bronze: Garcia Nevett (United States) – AnĆs y PapelĆ³n (86.5)
Bronze: Renacer Chocolatier (Peru) – Subincanum y Mandarina (86.5) (**)
Bronze: Depetris Riccardo / Depetris…i CiculatĆ© (Italy) – Mucillago (86.5) (**)
Ganaches de xocolata amb llet o trufes ..
Gold: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Puro Latte (90.0)
+ Special: Craft
Ganaches de xocolata amb llet o trufes
Gold: Mellis Chocolate (Canada) – Yuzu Salted Caramel (89.0)
Silver: MusĆ©e du Chocolat ThĆ©obroma (Japan) – Ume (88.7)
Silver: Depetris Riccardo / Depetris…i CiculatĆ© (Italy) – Persi Pien (87.9) (**)
+ Special: Local ingredients
Bronze: Tatsunori Sato (Japan) – Earl Grey Orange (87.2)
Bronze: Colors Chocolate (Dominican Republic) – Mojito Praline (86.9) (**)
Ganaches o trufes de xocolata blanca
Gold: Mellis Chocolate (Canada) – Pear Sake (89.1)
Silver: Evergreen Hotel (Taiwan) – Osmanthus-Sijichun tea chocolate (88.9)
+ Special: Local ingredients
Silver: Mellis Chocolate (Canada) – Strawberry Shortcake (87.7)
Bronze: SirĆØne by PetriS Chocolate (Finland) – Jasmin-Apricot (86.2)
Ganaches o trufes utilitzant recobriment o farcit negre / amb llet
Gold: Tomohiro Onuki (Japan) – Shikwasa and Okinawan Vanilla (90.8) (**)
Silver: Stefania Massera – Pasticceria Gino Massera (Italy) – Torta dla NĆ²na (89.6)
+ Special: Reinterpretation
Silver: Alma SundĆøy – Trondheim Sjokolade (Norway) – Brown Cheese & Sourcream (89.1)
+ Special: Local ingredients
Silver: Alma SundĆøy – Trondheim Sjokolade (Norway) – JulegrĆøt – Norwegian Christmas Porridge (89.0)
+ Special: Reinterpretation
Silver: Stefania Massera – Pasticceria Gino Massera (Italy) – Nocelvo (88.6)
+ Special: Local ingredients
Silver: Stefania Massera – Pasticceria Gino Massera (Italy) – Elvina Agrumata (88.4)
Silver: SirĆØne by PetriS Chocolate (Finland) – Cherry – Lemon (87.7)
Silver: Stefania Massera – Pasticceria Gino Massera (Italy) – Mountainelvo (87.5)
+ Special: Classic
Bronze: Stefania Massera – Pasticceria Gino Massera (Italy) – Al Malinteisa (87.3)
Bronze: Colors Chocolate (Dominican Republic) – CafĆ© Caramello (87.1) (**)
Bronze: Tomohiro Onuki (Japan) – Uji matcha and RĆ©my Martin (86.9) (**)
Bronze: SirĆØne by PetriS Chocolate (Finland) – Lingonberry-Raspberry (86.2)
Bombons a base de fruits secs, nous recobertes
Bombons a base de fruita seca / gianduja amb xocolata negra
Gold: Guido Castagna (Italy) – Giuinott (92.4) (**)
+ Gold: Gianduiotto
Silver: Guido Castagna (Italy) – Cremino Menta Liquirizia (91.8) (**)
+ Gold: Flavoured cremino
+ Special: Local ingredients
Silver: Guido Castagna (Italy) – Cremino Calendula Cannella (91.5) (**)
Silver: Guido Castagna (Italy) – Cremino Malva Cardamomo (90.2) (**)
Bronze: Ara Chocolat (France) – Praline Noix de PĆ©can du Lot et Garonne (86.8) (**)
Bronze: Sweets Escalier (Japan) – Praline Noisette (86.3)
MassapĆ recobert de xocolata negra
Gold: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Origano selvatico di montagna e limone (89.3)
+ Special: Gastronomic
Silver: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Violetta (87.5)
+ Special: Local ingredients
Dragees de xocolata negra, nous senceres recobertes
Silver: Chocolateria Pumatiy (Peru) – Grageas de Maiz Andino – Pumatiy Andean (87.9) (**)
+ Special: Local ingredients
+ Special: Eclectic
PralinƩ a base de nous / gianduja amb xocolata amb llet
Silver: Maria Magdalena Bizgan (Romania) – Hazelnut praline with milk chocolate (88.1)
Silver: Varvaro (Italy) – Cremino a Tre Strati (87.7)
Bronze: Saison de Setsuko (Japan) – Hazelnut,Sesame & Hojicha Praline (87.0)
Bronze: Varvaro (Italy) – Cremino Pistacchio e Nocciole (86.8)
Bronze: Louis Fouquet (France) – Gianduja pistache lait (86.3)
Bronze: Colors Chocolate (Dominican Republic) – Rosemary Hazelnut PralinĆ© (86.0)
Dragees de xocolata amb llet, nous senceres recobertes
Gold: Bellantoni Cioccolato (Italy) – DragĆ©es pepe rosa e cioccolato al latte (89.5)
+ Special: Eclectic
Nut based pralines with white chocolate
Gold: Gardini (Italy) – Cremino Pistacchio (90.6)
Silver: Bellantoni Cioccolato (Italy) – Cremino pinolo alla camomilla (87.7)
+ Special: Local ingredients
Dragees de xocolata blanca, nous senceres recobertes
Gold: Bellantoni Cioccolato (Italy) – DragĆ©es pinolo alla camomilla (90.5)
+ Special: Recipe
Silver: Bellantoni Cioccolato (Italy) – DragĆ©es pinolo alla rosa (88.8)
Silver: Bellantoni Cioccolato (Italy) – DragĆ©es yogurt e lampone (88.4)
Bronze: Bellantoni Cioccolato (Italy) – DragĆ©es pepe verde e cioccolato bianco (87.3)
PralinĆ© a base de nous / gianduja amb xocolata amb llet …
Gold: Gardini (Italy) – Cremino Liquirizia (89.6)
Silver: Gardini (Italy) – Cremino Amarena (88.4)
Silver: Gardini (Italy) – Cremino Noci di Romagna (88.0)
+ Special: Local ingredients
Caramels
Caramels recoberts de xocolata negra
Gold: Friis-Holm Chokolade (Denmark) – Herslev Malt Caramel (90.1) (**)
Silver: Friis-Holm Chokolade (Denmark) – Rosemary Caramel with Salted Pinenuts (88.6) (**)
Caramels recoberts de xocolata amb llet
Silver: Colors Chocolate (Dominican Republic) – Salty Caramel Sand Dollar (87.6) (**)
Bronze: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Figue (87.0)
Combination chocolate enrobed caramels
Gold: SirĆØne by PetriS Chocolate (Finland) – Sea buckthorn – Honey Caramel (89.1)
+ Special: Local ingredients
Altres – fruita / sucre / mantega / crema
Pastes de fruita recobertes de xocolata amb llet, gelatina/gelƩe ..
Silver: Q sweet å·§å åčé» (Taiwan) – Exclusive -Tonka x Drizzle Allen (88.1)
+ Special: Eclectic
Fruita sencera recoberta de xocolata negra
Gold: Falicetto Cioccolato Puro Piacenza (Italy) – SgranfgnĆ²n – Boero (91.7)
+ Special: Boero
Silver: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Ciliegia al Cognac (88.0)
Fruita sencera recoberta de xocolata amb llet
Gold: Paul And Mike (India) – Milk Chocolate Coated Salted Capers (89.7) (**)
+ Special: Gastronomic
Fruita sencera recoberta de xocolata blanca
Gold: Bellantoni Cioccolato (Italy) – DragĆ©es Liquirizia E Arancia Candita (89.9)
Bronze: Q sweet å·§å åčé» (Taiwan) – Comfort Fruit-Green Mango& Spices (87.2)
Bronze: Maychoco (Spain) – Mango con Chocolate Blanco, Lavanda (86.7)
Manon / mantega / crema recoberta de xocolata negra
Gold: Friis-Holm Chokolade (Denmark) – Stauning Whisky (91.8) (**)
+ Special: Alcohol
Silver: Friis-Holm Chokolade (Denmark) – Hansens SolbƦrstang (88.8) (**)
Cremes per untar
Cremes per untar de xocolata negra (sense llet en pols)
Gold: Guido Castagna (Italy) – +55 – Crema di Nocciole (92.5) (**)
Cremes per untar de xocolata amb llet
Silver: Monia Achille (Italy) – ME (88.1)
+ Special: Local ingredients
Silver: Louis Fouquet (France) – PĆ¢te Ć tartiner pistache (87.6)
Cremes per untar de llet
Cremes per untar de xocolata blanca
Gold: Bellantoni Cioccolato (Italy) – Crema Spalmabile Pinolo E Camomilla (89.1)
Cocoa Powder
Silver: Binon Cacao (Vietnam) – Binon Cacao Powder (86.9)
Bronze: Conveca (Peru) – Cacao En Polvo (86.6)
Cocoa Butter
Gold: Productos Vilcanota (Peru) – Manteca de cacao (89.3)
Silver: Catica Chocolates (Costa Rica) – Catica Chocolates Manteca de Cacao (88.3)
Bronze: Chocolaterie Morin (France) – PĆ©rou Chanchamayo beurre – A. Morin (86.4)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
