The International Chocolate Awards is pleased to announce the Winners of the 2025 World Final Competition, which was judged remotely by our international judging panel with final Grand Jury decisions early November 2025.Ā
The winners were announced by our co-founders Monica Meschini, Maricel Presilla and Martin Christy, and some of our Grand Jury members George Gensler, Adrienne Newman, Gilda Sandique, Jocie Bussin, and Alex Rast.
The event was broadcasted live on our YouTube channelĀ where you can access the recording.Ā
Judges
This year, over 100 judges have worked with us throughout all the national and regional competitions. Based on our new statistical judge alignment tool, we invited 46 of the most well-aligned judges to our World Final judging panel. Using specially selected professional judges from all over the world (14 countries in total), along with many of our IICCT alumni and other specialists and members of our international Grand Jury panel allowed us to evaluate each sample as thoroughly as possible and provide valuable feedback to all of our entrants.
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.
Competition Highlights
The 2025 World Final Ceremony was organized as an online event. The main winners’ announcement was led by co-founder Martin Christy from Bucharest, Romania, with co-founders Monica Meschini and Maricel Presilla joining from Madrid and Greater New York.Ā
We were happy to see many of our GOLD winners coming together to watch our online ceremony and sharing the joy of winning with their family, their team, their students taking a hands-on chocolatier course and even, as a first in our history, a winner connecting live from the maternity ward awaiting the birth of their child.Ā
Single-Origin Excellence at an All-Time High
The 2025 season confirmed what judges have been seeing in regional rounds: single-origin bars continue to dominate, both in flavour clarity and technical refinement. Origins such as Peru, Mexico, Nicaragua, and Taiwan showed remarkable consistency.
Dark bars with minimal ingredients outperformed in scoring ranges, showing improved fermentation and roasting across the board.
Highly praised varieties, such as Chuncho from Peru were mastered not only by local makers, but also by upcoming new talent like Nibbo Bean-to-Bar from China taking home a Gold for their Peru Chuncho Dark-Milk 55% with a score of 90.7.Ā
Triumphing first time with a Gold at the World Final, El Ganso from JunĆn, Peru, made by long-time returning entrant and multiple award-winner Cacaosuyo was also highlighted as Best in Competition Overall Winner in the plain/origin dark chocolate category. Co-founder Samir GihaĀ expressed heartfelt gratitude to all the farmers growing this exceptional native cacao.
Cacao Ingredients Growing as a Serious Category
Cocoa butter and powder used to be niche entries. This year, judges saw:
higher cocoa butter quality, especially from craft makers using their own estate-grown beans
improved cocoa powder refinement, with balanced aromatics and cleaner finish
This category is now a legitimate showcase for producers investing in controlled fermentation and origin transparency.
It is also worth mentioning the growing trend of alternative theobromas as snacking dragĆ©es or spreads as presented by Prophecy Chocolate (USA) with their Umami MacamboĀ (91.3) earning them a Gold, followed by their silver-winner Maple Glazed CopuazuĀ (88.2) and bronze-winner Sweet Macambo BeansĀ (87.0), as bonbons like the silver-winner Subincanum y LimĆ³n MandarinoĀ (87.9) by Renacer Chocolatier (Peru), and also as bars like the 75 % MajamboĀ (87.9) and Theobroma Speciosum (cacawillo) 67%Ā (88.4) by Pumatiy (Peru), and the 70% Dark Caramelized Macambo % MucilageĀ (89.0) by Chocolates BIOS (Ecuador).
Traceable Plain Dark Chocolate Still Reigning
The most competitive and technically rigorous category remains Plain Dark Chocolate (micro-batch and medium-large scale). Makers increasingly pushed for precision roasting, balanced acidity management, and terroir expression without masking flavours. Returning winner Mikkel Friis-Holm excelled again with this dark chocolate bars made from Nicaraguan single varietals. He took home 8 silvers and 1 bronze from this category with the O’Payo 68% scoring as high as 90.7.Ā Ā
In the micro-batch category Binz Chocolate from Mexico received the Gold for their Barra 70% SiibalkujĀ (91.1) followed by other excellent examples such as Semillas De Amor from Peru, Goodnow Farms from the USA, Paradai from Thailand, Kasama from Canada and Delirio from Venezuela.Ā
The High Percentage category (85%-100%) also saw a rise in high quality entries. So much so, that the judges declared two Gold winners, and the 100% might get its separate category next year. Among the high % darks, Argencove from Nicaragua scored highest with their 92 Bar (89.4) with three special prizes, while Alto Shima from La ConvenciĆ³n, Peru triumphed with their 100% Pasta Pura de Cacao (91.4) with also three special prizes.Ā
Across the winners, judges saw makers proudly declaring:
direct-trade relationships
regenerative farming practices
wild/native cacao sourcing
traceable micro-lots
use of heirloom varieties
High-scoring products often came with a real story. No marketing fluff, but genuine connection between chocolate makers and cacao farmers.
Flavoured Bars and Bonbons: A Year of Bold Creativity
Creativity soared this year, especially in botanical infusions like stone pine oil or cinnamon leaf and various loose leaf teas; local herbs and flowers like the Gold winner Paradai with their 70% Phuket Dark 70% White FlowersĀ (90.8); alcohol-based flavours like Gifity, Genepy, Masato, Sauternes, various whiskeys, rum, mulled wine and cider; fruit combinations highlighting regional identity such as guava, lime, strawberries, Shanghai-la Gala apples, redcurrants, passion fruit, guava, tangerine, pineapple.
Although the boldness is refreshing, the most successful entries were those with restraint and balance, where chocolate still took the leading role.
The judges repeatedly highlighted the elegance and technical discipline of craft chocolatiers who pair craftsmanship with imagination when creating gastronomic experiences within a bar or bonbon. Prime examples are the Gold winners: BombĆ³n Pox y CafĆ© ā Hacienda NapanĆ”Ā (89.1) made by Ćscar Rodolfo Chocolatier (Mexico), White Asparagus bar from Steiner & Kovarik, IPA Style 60% milk chocolate by Qantu (Canada), Marrakech dragĆ©e by Bellantoni Cioccolato (Italy) reaching the highest score in the entire competition with 94.0. Other savoury flavours included sansho, soy sauce, tamarind, salted capers, wasabi, kampot pepper, pixtle (mamey sapote), miso, shichimi togarashi, mole negro, chile pasilla mixe, caramelised onion.Ā
Alternative Sweeteners on the Rise
A clear upward trend: makers experimenting with sweeteners beyond refined sugar. Several winning products used honey, coconut sugar, panela/piloncillo, dehydrated fruits, maple or date sugar instead of traditional cane sugar. This trend aligns with the growing consumer demand for lower-processed ingredients and origin-linked sweeteners.
Highest scoring Paradai from Thailand won the Gold with their Nakhon Si Coconut Sugar Dark 70%Ā (90.1) praised for not having a dominant coconut sugar flavour but perfect balance of flavours and sweetness.
White and Milk Chocolate Are Getting More Sophisticated
Gone are the days when white and milk categories were predictable. This yearās winners showed complex dairy notes, controlled sweetness, inclusion of single-origin cacao butter, caramelisation techniques, and even fermentation flavours in milk bars. Goat’s, camel’s or yak’s milk were also used in some of the winning entries, showing that even the choice of milk powder can get adventurous. Inclusions like asparagus used by the Gold winner Steiner & Kovarik from the Czech Republic open the door to a whole new gastronomic experience. Berries, lemon, passion fruit are still very popular inclusions for white chocolate, but the judges really highlighted the use of superior quality fruits, many times locally picked, and added that traditional combinations done well can still earn high scores, like the Lemon Pepper BarĀ (90.7) from FortĆ© Chocolates (USA).Ā
A New Wave of Makers From āUnexpectedā Regions
The winnersā list includes beautiful work from countries not always represented prominently. This is a proof that craft chocolate is expanding and deepening globally. Judges saw emerging excellence from countries of Eastern Europe, parts of the Middle East, South and Central America beyond Peru, as well as Taiwan and Southeast Asia. These fresh voices and perspectives are reshaping the global profile of fine chocolate.
The 2025 World Final reaffirmed that the craft chocolate industry is maturing, innovating, and expanding its definition of excellence. With so many strong entries, reaching the podium this year meant demonstrating mastery, intention, and a deep respect for cacao.
Whether through careful fermentation, bold flavour innovation, or sustainable practice, this year’s winners reflect a vibrant, evolving industry that continues to push boundaries one bar, bonbon, and cacao bean at a time.
The 2025 World Final Winners are:
(Prizes are shown in score order for each medal)
‘Best in competition’ overall winners
Plain/origin dark bar categories
Gold: Cacaosuyo (Peru) – El Ganso (91.6)Plain/origin milk bar categories
Gold: Cacao Hunters (Colombia) – Tumaco Leche 53% (91.3)Flavoured bar categories
Gold: Prague Chocolate Steiner & Kovarik (Czech Republic) – White Chocolate 40% With Asparagus (92.1)Filled chocolates
Gold: Bellantoni Cioccolato (Italy) – Marrakech (94.0)Barres llises/originals
Barres llises/originals negres
Gold: Cacaosuyo (Peru) – El Ganso (91.6) (**)
+ Gold: Growing Country
+ Gold: Direct Traded
+ Gold: Chocolate Maker
Silver: Friis-Holm Chokolade (Denmark) – O’Payo 68% (90.7) (**)
+ Gold: Organic
Silver: Meybol Cacao (Germany) – Vraem 72% (90.2) (**)
Silver: Cacaosuyo (Peru) – Lakuna (89.9) (**)
Silver: Cacaosuyo (Peru) – Piura Select (89.8) (**)
Silver: Friis-Holm Chokolade (Denmark) – Chuno 70% Triple Turned (89.7) (**)
Silver: Friis-Holm Chokolade (Denmark) – Chuno 70% Double Turned (89.7) (**)
Silver: Friis-Holm Chokolade (Denmark) – Johe 70% (89.3) (**)
Silver: Friis-Holm Chokolade (Denmark) – Rugoso 70% (89.2) (**)
Silver: Friis-Holm Chokolade (Denmark) – Indio Rojo 70% (89.2) (**)
Silver: Friis-Holm Chokolade (Denmark) – Barba 70% (89.1) (**)
Silver: Cacao Hunters (Colombia) – Sierra Nevada 64% (89.0) (**)
Silver: Friis-Holm Chokolade (Denmark) – Nicaliso 70% (88.8) (**)
Silver: Cacao Hunters (Colombia) – Perla Negra 74% (88.6) (**)
Bronze: Chaleur B Chocolat (Canada) – Tanzanie 79% organic (88.4) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Madagascar 64% Fast Dried (87.0) (**)
Micro-batch – Barres llises/originals negres
Gold: Binz Chocolates (Mexico) – Barra 70% Siibalkuj (91.1) (**)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Gold: Growing Country
Silver: Semillas de amor (Peru) – Cacao Chuncho 70% (90.8) (**)
+ Special: Recipe
Silver: Goodnow Farms Chocolate (United States) – Limited Release, Yasica Especial (89.9) (**)
+ Special: Limited edition
Silver: PARADAi Chocolate (Thailand) – Khaoyai Dark 70% (89.8) (**)
Silver: Kasama Chocolate (Canada) – 70% Changzhi (89.5) (**)
Silver: Delirio Chocolate (Venezuela) – ChoronĆ 70% Cacao (89.1) (**)
Silver: Eldora Chocolate (United States) – Venezuela Chuao 70% (89.0) (**)
Silver: Tucson Chocolate Factory (United States) – Almendra Blanca 70% (89.0) (**)
Silver: Palette de Bine (Canada) – HawaiŹ»i, OŹ»ahu, North Shore, 70% (89.0) (**)
Silver: INTIKILLA (Peru) – Chocolate al 70% Cacao Chuncho Echarati (88.8) (**)
Silver: Minimal – Bean to Bar Chocolate – (Japan) – āarhuaco (88.8) (**)
Silver: Eigen Chocolate (United States) – Ben Tre, Vietnam 70% (88.7) (**)
Silver: Palette de Bine (Canada) – Maya Mountain, Belize, 72% (88.7) (**)
Silver: PARADAi Chocolate (Thailand) – Sukhothai Dark 70% (88.7) (**)
Silver: Fu Wan Chocolate (Taiwan) – Pomelo Blossom and Redwood Honey Ferment (88.6) (**)
Silver: Argencove (Nicaragua) – Apoyo 70% (88.5) (**)
Bronze: Qantu (Canada) – Chaska 70% (88.4) (**)
Bronze: Eldora Chocolate (United States) – Mexico Agua Escondida 70% (88.3) (**)
Bronze: Qantu (Canada) – Morropon 70% (88.3) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Jasmine and Strawberry Ferment 70% (88.2) (**)
Bronze: Goodnow Farms Chocolate (United States) – Signature Line, Asochivite (88.1) (**)
Bronze: PARADAi Chocolate (Thailand) – Nakhon Si Dark 70% – Red Pod Cacao (88.1) (**)
Bronze: Love Brown Cacao (Taiwan) – My Love 70% Dark Chocolate (88.0) (**)
Bronze: Simtret (China) – 70%dark Peru Chuncho (87.9) (**)
Bronze: Kasama Chocolate (Canada) – 70% Kisinga (87.8) (**)
Bronze: Goodnow Farms Chocolate (United States) – Signature Line, Esmeraldas (87.8) (**)
Bronze: PARADAi Chocolate (Thailand) – Phuket Dark 70% (87.7) (**)
Bronze: Kaitxo (Spain) – Peru Cuzco 70% (87.4) (**)
Bronze: Kahkow (United States) – West Indian 67% (87.4) (**)
+ Special: Fermentation additions
Bronze: Acaoyer (France) – Nicaragua 70% – O’Payo (87.4) (**)
Bronze: Goodnow Farms Chocolate (United States) – Signature Line, El Carmen (87.4) (**)
Bronze: PARADAi Chocolate (Thailand) – Ayutthaya Dark 70% (87.4) (**)
Bronze: Yanary (Peru) – Chocolate Cacao Chuncho Blanco al 70% (87.3) (**)
Bronze: Burgos Chocolates (Peru) – Chocolate Dark 70% Cacao (87.3) (**)
Bronze: Wilces (Peru) – Chocolate Camaleon 80% Wilces (87.3) (**)
Bronze: FjĆ„k Chocolate (Norway) – 70% Dark Madagascar (87.2) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Taiwan #8 Ping-Tung Premium Roast 70% (87.2) (**)
Bronze: Meybol Cacao (Germany) – Chuncho Collection NĀ°5 (87.1) (**)
Bronze: Minimal – Bean to Bar Chocolate – (Japan) – Arhuaco-fine (87.1) (**)
Bronze: Utopick Cacao (Spain) – Haiti 70% (87.0) (**)
Bronze: Tucson Chocolate Factory (United States) – Alto Beni 70% (87.0) (**)
Barres llises/originals/negres alt % (> 85%)
Gold: Altoshima (Peru) – Pasta Pura de Cacao (91.4) (**)
+ Gold: 100%
+ Gold: Growing Country
+ Gold: Chocolate Maker
Gold: Argencove (Nicaragua) – 92 Bar (89.4) (**)
+ Gold: Growing Country
+ Gold: Chocolate Maker
+ Special: Cacao Grower
Silver: Fu Wan Chocolate (Taiwan) – Taiwan #1 Ping-Tung Dark 100% (90.0) (**)
+ Gold: Direct Traded
Silver: Friis-Holm Chokolade (Denmark) – La Dalia 85% (89.1) (**)
Silver: CHO-MEAL CHOCOLATE (Taiwan) – 85% Dark Chocolate (89.0) ( * By Myself) (**)
Silver: Fu Wan Chocolate (Taiwan) – River 100% (88.8) (**)
Silver: CHO-MEAL CHOCOLATE (Taiwan) – 100% Dark Chocolate (88.7) ( * By Myself) (**)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan #1 Ping-Tung Dark 85% (88.6) (**)
Silver: Meybol Cacao (Germany) – Solo Kakao 90% (88.5) (**)
Bronze: Cacao Hunters (Colombia) – Hachimitsu 86% (88.2) (**)
Bronze: Ara Chocolat (France) – Chuncho 88% (88.2) (**)
Bronze: Friis-Holm Chokolade (Denmark) – La Dalia 100% (88.0) (**)
Bronze: Kasama Chocolate (Canada) – 100% Tupi (87.6) (**)
Bronze: Little Hey Cacao (China) – 100%Peru Dark Chocolate (87.4) (**)
Bronze: deeperĀ² (China) – Costa Esmeraldas 85% (87.3) (**)
Bronze: Castronovo Chocolate (United States) – Tumaco, Colombia 85% (87.3) (**)
Barres llises/originals amb llet
Gold: Cacao Hunters (Colombia) – Tumaco Leche 53% (91.3) (**)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Gold: Growing Country
Silver: Friis-Holm Chokolade (Denmark) – O’Payo Milk 50% (89.4) (**)
+ Gold: Organic
Silver: Cacaosuyo (Peru) – Piura Milk (89.0) (**)
Silver: Friis-Holm Chokolade (Denmark) – Dark Milk 55% (88.8) (**)
Silver: Chocolaterie Morin (France) – Equateur Esmeralda LAIT 48% (87.5) (**)
Micro-batch – Barres llises/originals amb llet
Gold: Nibbo bean to bar chocolate (China) – Peru Chuncho Darkmilk 55% (90.7) (**)
+ Gold: Chocolate Maker
Silver: PARADAi Chocolate (Thailand) – Phuket Milk 60% (90.0) (**)
+ Gold: Growing Country
+ Gold: Direct Traded
Silver: Scrap & Chocolates (Peru) – Chulucanas – Dark Milk 51% Cacao (88.7) (**)
Silver: Casa Cacao | El Celler de Can Roca (Spain) – 48% Milk Chocolate from indonesia (88.4) (**)
Silver: Nibbo bean to bar chocolate (China) – Belize MayaMoutains Goatmilk 60% (87.6) (**)
Bronze: Honoka’a Chocolate (United States) – Hawaiian Chocolate with Goat Milk 55% (87.0) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Taiwan #10 Ping-Tung Dark Milk 53% (86.7) (**)
Bronze: Eigen Chocolate (United States) – Dulce del Oso Brown Butter Milk Choc 54% (86.7) (**)
Bronze: Maychoco (Spain) – Chocolate con Leche 55%, Dark Milk (86.6) (**)
Bronze: Goodnow Farms Chocolate (United States) – Classic Milk (86.5) (**)
+ Special: Classic
Bronze: Zamukia Chocolate (Colombia) – Chocolate 59% Arhuaco con Leche (86.4) (**)
Bronze: Finca Manantiales (Ecuador) – 60% Dark Milk Chocolate Bar 50g (86.3) ( * INDUCACAO S.A.) (**)
Bronze: Chocolaterie Camel (Japan) – Samoa Milk Chocolate (86.2) (**)
Barres llises/originals alternative
Gold: PARADAi Chocolate (Thailand) – Nakhon Si – Coconut Sugar Dark 70% (90.1) (**)
+ Gold: Growing Country
+ Gold: Chocolate Maker
+ Gold: Cacao Grower
Silver: Rila Kakao (Thailand) – Ubon Dark 70% – Palmyra Sugar (89.8) (**)
Silver: Solkiki Chocolatemaker (United Kingdom) – Wild Beniano Dark Milk (89.1) (**)
+ Special: Vegan
Silver: Chocolateria Pumatiy (Peru) – Theobroma Speciosum (cacawillo) 67% (88.4) ( * Finca Pumatiy – Comunidad nativa Koribeni – ProducciĆ³n propia.) (**)
+ Special: Alternate theobromas
Silver: Goodnow Farms Chocolate (United States) – Oat Milk (88.3) (**)
Silver: Goodnow Farms Chocolate (United States) – Limited Release, Date Me (88.0) (**)
Silver: Chocolateria Pumatiy (Peru) – 75 % Majambo (87.9) ( * Finca Sol Naciente – Altura 750 msnm – Comunidad nativa Koribeni – ProducciĆ³n propia.) (**)
+ Special: Alternate theobromas
Silver: Goodnow Farms Chocolate (United States) – Maker’s Choice, Asochivite with Maple (87.6) (**)
+ Special: Recipe
+ Special: Alternate sugars
Bronze: Kaicao (Spain) – 85% Quinacho Cooperative Peru (87.0) (**)
Bronze: Kaicao (Spain) – 75% Kokoa Kamili Tanzania (86.6) (**)
Bronze: Chocolates Bios (Ecuador) – 70% Whole Fruit Mucilage (86.1) (**)
Barres llises/originals blanques
Gold: Chocolaterie Morin (France) – PĆ©rou Chanchamayo Blanc 40% A. Morin (89.0) (**)
+ Gold: Organic
+ Gold: Chocolate Maker
Silver: Nibbo bean to bar chocolate (China) – Peru Chuncho White 40% (88.5) (**)
Silver: Goodnow Farms Chocolate (United States) – Limited Release, Single Origin White (87.7) (**)
Silver: JUCOLATTE (Brazil) – 33% Doce de Leite Chocolate Bean to Bar (87.6) (**)
Bronze: Friis-Holm Chokolade (Denmark) – White 40% (86.6) (**)
Bronze: Kasama Chocolate (Canada) – Lait de ChĆØvre (86.3) (**)
Barres de sabors
Barres de xocolata negra amb una infusiĆ³ o aroma
Gold: PARADAi Chocolate (Thailand) – Phuket Dark 70% White Flowers (90.8) (**)
+ Special: Reinterpretation
Silver: Goodnow Farms Chocolate (United States) – Maker’s Choice, Caramelized Onion (89.2) (**)
+ Special: Gastronomic
+ Special: Recipe
Silver: FjĆ„k Chocolate (Norway) – Mulled Wine (88.6) (**)
Silver: LevĆŖlez Chocolate (Mexico) – 58% Frambuesa (88.6) (**)
+ Special: Gastronomic
Silver: Fu Wan Chocolate (Taiwan) – Salty Perilla Red Jade Tea 62% (88.1) (**)
Silver: SAM Schoggi (Switzerland) – Dunkli Schoggi mit Schweizer Arvenƶl (87.9) (**)
Silver: Alex Yu (Taiwan) – 70% Coffee Chocolate (87.7) (**)
Silver: Friis-Holm Chokolade (Denmark) – Nicaliso 70% Cinnamon Leaf (87.7) (**)
Silver: Goodnow Farms Chocolate (United States) – Limited Release, Demon Seed Whiskey (87.7) (**)
Silver: Ivee Promenade (Poland) – Red Currant. Dark Chocolate Brazil 70% (87.6) (**)
+ Special: Cacao flavoring/aging
Silver: Nibbo bean to bar chocolate (China) – Shangri-la Red Gala Apple 65% (87.5) (**)
Bronze: KESSHÅ (United States) – Guava Lime Dark Chocolate (87.4) (**)
Bronze: Standout Chocolate (Sweden) – Nordic Summer Blossom (87.4) (**)
Bronze: Casa Cacao | El Celler de Can Roca (Spain) – 70% Dark Chocolate W/ Macallan Whiskey (87.3) (**)
Bronze: Binz Chocolates (Mexico) – Barra 70% Cacao con Chile Pasilla Mixe (87.1) (**)
+ Special: Local ingredients
+ Special: Gastronomic
Bronze: Goodnow Farms Chocolate (United States) – Limited Release, Unfiltered Hard Cider (87.0) (**)
Bronze: LevĆŖlez Chocolate (Mexico) – 58% MaracuyĆ” (87.0) (**)
Bronze: Dionisia Chocolate (Canada) – 70% Rum & Anise: Santander Colombia (87.0) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Taiwan Tie-Guan-Yin Tea 62% (86.8) (**)
Bronze: Goodnow Farms Chocolate (United States) – Limited Release, Spiced Winter Maple (86.8) (**)
Bronze: Tucson Chocolate Factory (United States) – Cafecito 59% (86.8) (**)
Bronze: Lucid Chocolatier (New Zealand) – Sauternes 70% (86.8) (**)
+ Special: Alcohol
Bronze: Mayak Chocolate (Honduras) – 65% Dark Chocolate With Gifity (86.7) (**)
+ Special: Local ingredients
+ Special: Reinterpretation
Bronze: Goodnow Farms Chocolate (United States) – Special Reserve, Putnam Rye Whiskey (86.6) (**)
Bronze: AYITIKA (Haiti) – Jenjanm (86.6) (**)
Bronze: Kasama Chocolate (Canada) – Spring Awakening (86.5) (**)
Bronze: Nibbo bean to bar chocolate (China) – Coconut Milk Punch 65% Cocktail Series (86.5) (**)
Bronze: Chocoholic Thailand (Thailand) – Phatthalung Harmony Trang Red Pepper (86.4) (**)
Bronze: Palette de Bine (Canada) – Piment Ć L’Ć©rable, Vanuatu 75% (86.4) (**)
Bronze: Love Brown Cacao (Taiwan) – Ruby Black Tea 65% Dark Chocolate (86.4) (**)
Bronze: Palette de Bine (Canada) – Tuttea Frutthai 70% (86.4) (**)
Bronze: Kasama Chocolate (Canada) – Single Malt (86.3) (**)
Bronze: Goodnow Farms Chocolate (United States) – Maker’s Choice, Herbaceous Green Sichuan (86.2) (**)
Bronze: Magaya (Peru) – Chocolate 60% Cacao con Masato (86.2) (**)
+ Special: Local ingredients
+ Special: Reinterpretation
Bronze: Nittedal Sjokoladefabrikk (Norway) – Villpepper Og Kaffirlime (86.1) (**)
Bronze: Goodnow Farms Chocolate (United States) – Special Reserve, Lawley’s Rum (86.1) (**)
Bronze: FjĆ„k Chocolate (Norway) – Thai Chili (86.0) (**)
Bronze: Nibbo bean to bar chocolate (China) – XingJiang āxiaobaiā Apricot Dark 65% (86.0) (**)
Barres de xocolata negra amb inclusions o trossos
Gold: Cacao Hunters (Colombia) – Sierra Nevada 64% con Gulupa (89.9) (**)
+ Special: Local ingredients
+ Special: Biome
Silver: Cacao Zoku (Japan) – Kinkan Peel and Venezuela Blend (89.8) (**)
+ Special: Gastronomic
Silver: Depetris Riccardo / Depetris…i CiculatĆ© (Italy) – Cioccolato Del Monviso : al Genepy (89.2) (**)
Silver: Chocolates Bios (Ecuador) – 70% Dark Caramelized Macambo % Mucilage (89.0) (**)
Silver: Chocolateria Pumatiy (Peru) – 70% Chuncho con Sal de Maras (89.0) (**)
+ Special: Gastronomic
Silver: Nibbo bean to bar chocolate (China) – Garigari 65% Cocktail Series (88.9) (**)
Silver: Delirio Chocolate (Venezuela) – Orange 65% Cacao (88.9) (**)
Silver: Flight Chocolate (United States) – Mole Negro- 63% (88.6) (**)
+ Special: Reinterpretation
Silver: Vigdis Rosenkilde (Norway) – 70% Piura with cacao nibs (88.5) (**)
+ Special: Classic
Silver: Delirio Chocolate (Venezuela) – Mampatare 65% Cacao (88.4) (**)
Silver: FjĆ„k Chocolate (Norway) – Vermouth O’clock (88.3) (**)
Silver: Etat de Choc (Canada) – MaĆÆs Piment (88.3)
Silver: Fu Wan Chocolate (Taiwan) – Crunchy Salty Caramel (88.2) (**)
+ Special: Classic
Silver: Qantu (Canada) – Maple and Fleur de Sel 60% (87.9) (**)
+ Special: Alternate sugars
Silver: Goodnow Farms Chocolate (United States) – Maker’s Choice, Coffee Crunch (87.6) (**)
Silver: The Cocoa Project (Vietnam) – Ben Tre Coconut Dark Chocolate (87.5)
Bronze: Paccari Chocolate (Ecuador) – Cardamomo con CafĆ© (87.4) (**)
Bronze: Chocolates Bios (Ecuador) – 70% Dark Chocolate Tangerine (87.1) (**)
Bronze: ChocoMuseo (Peru) – 100% Cacao With Pineapple (87.0) (**)
+ Special: 100%
Bronze: Sleep Walk Chocolateria (United States) – Oaxaca (87.0) (**)
+ Special: Recipe
Bronze: Friis-Holm Chokolade (Denmark) – La Dalia 60% Nibs (86.9) (**)
Bronze: Solkiki Chocolatemaker (United Kingdom) – Salted Esmeraldas 64 (86.9) (**)
Bronze: Yanary (Peru) – Chuncho Blanco al 70 % con Arandanos (86.8) (**)
Bronze: Kestar Chocolate (Romania) – Venezuela Villa Franca 70% Crunchy (86.8) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Taiwan #2 Fleur de Sel 70% (86.8) (**)
Bronze: ChocoMuseo (Peru) – 100% Cacao With Red Berries (86.6) (**)
Bronze: Chocolates Ruah (Bolivia) – Chocolate al 75% de Cacao con Maracuya (86.5) (**)
Bronze: Pump Street Chocolate (United Kingdom) – Sourdough and Sea Salt 66% Chocolate Bar (86.5) (**)
Bronze: INTIKILLA (Peru) – Chocolate al 70% con Fresa Echarati (86.4) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Osmanthus Peach Red Oolong Tea 62% (86.4) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Medagla 70% Soy (86.3) (**)
Bronze: FILFIL Cacao Factory (Japan) – 61% Kagabocha tea Dark chocolate (86.3) (**)
Bronze: Flight Chocolate (United States) – Churro- 64% (86.3) (**)
Bronze: Argencove (Nicaragua) – Caramelized Cacao Nibs (86.3) (**)
Bronze: ChocolaterĆa Kumay JaĆ©n (Peru) – Tableta de Chocolate 80% Cacao Mixto (86.2) (**)
Bronze: Cheema (Peru) – Chocolate 70% con Polen (86.0) (**)
Barres de xocolata negra amb un farcit
Gold: Guido Castagna (Italy) – Cento+Fondente Ripieno Giuinott (90.7) (**)
+ Special: Ingredients
Silver: Guido Castagna (Italy) – Mes Gianduja Fondente (88.5) (**)
+ Special: Naked
Silver: Beaningful (Lithuania) – Hazelnut Gianduja (88.2) (**)
Bronze: Depetris Riccardo / Depetris…i CiculatĆ© (Italy) – Cioccolato del Monviso: il Gianduja (87.3) (**)
Bronze: Depetris Riccardo / Depetris…i CiculatĆ© (Italy) – Cioccolato del Monviso: l’altro Gianduja (86.8) (**)
+ Special: Alternate theobromas
Bronze: Sleep Walk Chocolateria (United States) – Mole (86.6) (**)
+ Special: Reinterpretation
Barres de xocolata amb llet amb una infusiĆ³ o aroma
Gold: Qantu (Canada) – IPA Style 60% (90.2) (**)
+ Special: Ingredients
+ Special: Recipe
+ Special: Gastronomic
Silver: Friis-Holm Chokolade (Denmark) – O’Payo Milk Sansho 50% (89.8) (**)
Silver: Nibbo bean to bar chocolate (China) – Yakmilk Butter 55% (88.3) (**)
+ Special: Non-cow milk
Silver: FjĆ„k Chocolate (Norway) – Green Szechuan Pepper (88.0) (**)
Silver: Tobago Estate Chocolates (Sweden) – Tobago Estate Chocolate Sea Salt (87.9) (**)
+ Special: Classic
Silver: Standout Chocolate (Sweden) – Caramelized Goat Cheese (87.8) (**)
Silver: Miroh! Chocolate Makers (Brazil) – Chocolate ao Leite com CafĆ© Blums (87.6) (**)
Bronze: Love Brown Cacao (Taiwan) – Genmai Green Tea 55% Milk Chocolate (87.4) (**)
Bronze: FjĆ„k Chocolate (Norway) – 50% Milk & Licorice Root (87.2) (**)
Bronze: Goodnow Farms Chocolate (United States) – Limited Release, Chocolate Banana Split (87.1) (**)
Bronze: Feliu Chocolate (Mexico) – Leche y CafĆ© 58% (86.9) (**)
Bronze: Standout Chocolate (Sweden) – Cloudberry Caramel (86.9) (**)
Bronze: FjĆ„k Chocolate (Norway) – 50% Milk & Wild Blueberry (86.8) (**)
Bronze: Nibbo bean to bar chocolate (China) – Masala Yakmilk 50% (86.5) (**)
Bronze: Honoka’a Chocolate (United States) – Barrel Aged Rum Bar w/ Coconut Milk 65% (86.3) (**)
Bronze: Gansett Craft Chocolate (United States) – 60% Dark Milk Lavender (86.3) (**)
Bronze: JACOBEAN Craft Chocolate (Canada) – Liquorice (86.1) (**)
Bronze: Kasama Chocolate (Canada) – Earl Grey Tea (86.0) (**)
Bronze: green bean to bar Chocolate (Japan) – Yuzu (86.0) (**)
Bronze: green bean to bar Chocolate (Japan) – Fukuoka -Hojicha- (86.0) (**)
Barres de xocolata amb llet amb inclusions o trossos
Silver: Miroh! Chocolate Makers (Brazil) – 42% Leite com Banana e Castanha de Caju (88.3) (**)
Silver: Etat de Choc (Canada) – SĆ©same (87.8)
Silver: Flight Chocolate (United States) – Horchata- 52% (87.7) (**)
+ Special: Reinterpretation
Silver: Magia Piura (Peru) – 49% con Ajonjoli y PiƱa (87.6) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Peter Carlsen – Limited Edition (87.1) (**)
Bronze: MusĆ©e du Chocolat ThĆ©obroma (Japan) – Yuzu Chocolate -madagascar Milk- (86.7)
Bronze: FjĆ„k Chocolate (Norway) – Milk Nibs & Oak Smoked Salt (86.5) (**)
Bronze: green bean to bar Chocolate (Japan) – Kyoto -Miso- (86.3) (**)
Bronze: Cacau do CĆ©u Chocolates (Brazil) – 40% com Queijo Canastra e Doce de Leite (86.1) (**)
Bronze: Common Ground Cacao (Canada) – Durian Sesame 48% Milk (86.0) (**)
Barres de xocolata amb llet amb un farcit
Gold: Marou – Faiseurs de Chocolat (Vietnam) – Ben Tre 55% & Caramel Tamarind Harmony (88.8) (**)
+ Special: Recipe
+ Special: Local ingredients
Bronze: MusĆ©e du Chocolat ThĆ©obroma (Japan) – Ume Chocolate -madagascar Milk- (86.4)
Barres de xocolata blanca amb una infusiĆ³ o aroma
Gold: Prague Chocolate Steiner & Kovarik (Czech Republic) – White Chocolate 40% With Asparagus (92.1) (**)
+ Special: Eclectic
+ Special: Gastronomic
Silver: Kasama Chocolate (Canada) – Strawberry White (91.6) (**)
+ Special: Local ingredients
Silver: MĆÅ”ina ÄokolĆ”da (Czech Republic) – Vegan Raspberry Chocolate 42% (89.5) (**)
Silver: Kasama Chocolate (Canada) – Raspberry White (88.9) (**)
Silver: Depetris Riccardo / Depetris…i CiculatĆ© (Italy) – C.monviso Lampone, Rosa Canina, Ibiscus (88.8) (**)
Silver: JACOBEAN Craft Chocolate (Canada) – Partridge berry (Lingonberry) (88.4) (**)
Silver: Auro Chocolate (Philippines) – Miso Roasted White w/ Shichimi Togarashi (88.2) (**)
Silver: Kasama Chocolate (Canada) – Blackberry White (87.8) (**)
Silver: COFE (Taiwan) – Ruby Black Tea & Passion Fruit (87.6)
Bronze: Simtret (China) – Pink Ocean (86.4) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Taiwan #14 Vanilla White 36% (86.4) (**)
Barres de xocolata blanca amb inclusions o trossos
Gold: FortĆ© Chocolates (United States) – Lemon Pepper Bar (90.7)
+ Special: Classic
Silver: Barberis (Peru) – Blondie con Caramelo y Sal de Maras (89.1) (**)
+ Special: Caramelized
Silver: Solkiki Chocolatemaker (United Kingdom) – Pineapple Stroopwafel Gold – 42% (88.8) (**)
Silver: Friis-Holm Chokolade (Denmark) – White Nibs (87.9) (**)
Silver: Cacau do CĆ©u Chocolates (Brazil) – Chocolate Branco MaracujĆ” Cacau do CĆ©u (87.6) (**)
Bronze: KESSHÅ (United States) – Genmaicha White Chocolate (87.3) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Bi-Luo-Chun Green Tea w/ Jasmine nibs (87.1) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Rose Lychee Cocoa Nibs 36% (86.9) (**)
Bronze: Eldora Chocolate (United States) – Nibs and Cream bar (86.5) (**)
Bronze: Kaicao (Spain) – 37% White Camel Milk Chocolate (86.3) (**)
Bronze: Auro Chocolate (Philippines) – 32% White Chocolate w/ Pineapple Almond (86.1) (**)
Ganaches, palets, bombons i trufes ganache
Ganaches o trufes de xocolata negra aromatitzada
Gold: Ćscar Rodolfo Chocolatier (Mexico) – BombĆ³n Pox y CafĆ© – Hacienda NapanĆ” (89.1) (**)
+ Special: Local ingredients
+ Special: Craft
Silver: Renacer Chocolatier (Peru) – Subincanum y LimĆ³n Mandarino (87.9) (**)
+ Special: Local ingredients
+ Special: Recipe
+ Special: Alternate theobromas
Silver: Ćscar Rodolfo Chocolatier (Mexico) – BombĆ³n de TĆ© Negro – Huimango 69% (87.8) (**)
+ Special: Local ingredients
+ Special: Recipe
Silver: Stefania Massera – PASTICCERIA MASSERA (Italy) – Little Secret (87.8)
Silver: Eventyr HĆ„ndverkssjokolade (Norway) – Santa Ana Og SkogsbƦr (87.7)
Bronze: Garcia Nevett (United States) – Tonka Tamarind (87.4)
Bronze: Sweets Escalier (Japan) – Sansho Grapefruit (87.1) (**)
Bronze: Sweets Escalier (Japan) – Sansho Orenge (86.7) (**)
Bronze: OneBite Nama (China) – å§ę£ęµé¦ Ginger Date (86.4)
Bronze: Ćscar Rodolfo Chocolatier (Mexico) – BombĆ³n de CafĆ© – Huimango 69% (86.3) (**)
Bronze: Sweets Escalier (Japan) – Sansho Lime (86.1) (**)
Bronze: Stefania Massera – PASTICCERIA MASSERA (Italy) – Mirtilla Rouge (86.1)
Ganaches de xocolata amb llet o trufes
Bronze: Evergreen Sky Catering (Taiwan) – Mango-szechuan Pepper Milk Chocolate (87.2)
Bronze: Coco Kyoto (Japan) – Tamba Red Wine & Fig (86.1) (**)
Ganaches o trufes de xocolata blanca
Bronze: Mellis Chocolate (Canada) – Cherry Blossom (86.6)
Ganaches o trufes utilitzant recobriment o farcit negre / amb llet
Gold: Binz Chocolates (Mexico) – Bombon de Pixtle (91.1) (**)
+ Special: Local ingredients
+ Special: Recipe
+ Special: Reinterpretation
Silver: Tatsunori Sato (Japan) – “Japanese Sake Kazemonori & Yamatotachib (88.4)
+ Special: Ingredients
Silver: SirĆØne by PetriS Chocolate (Finland) – Cherry-Lemon (88.0)
Silver: GĆ„nsviks Choklad (Sweden) – Magnus (88.0)
Silver: le fleuve (Japan) – Chestnut Honey (87.8)
Silver: le fleuve (Japan) – Kizu & Kinkan (87.7)
Silver: LA BASE de Chez Lui (Japan) – Ezomatsu (87.6) (**)
Bronze: Tatsunori Sato (Japan) – Japanese Sake Kazemonori & Macha (87.1)
Bronze: LABRIQ by Maison Kƶller (Germany) – Tonka (87.0) (**)
Bronze: le fleuve (Japan) – Sansho & Apricot (86.9)
Bronze: Garcia Nevett (United States) – Popcorn (86.9)
Bronze: Tatsunori Sato (Japan) – Yamatotachibana (86.8)
Bronze: Tatsunori Sato (Japan) – Honey Lavender (86.4)
Bombons a base de fruits secs, nous recobertes
Bombons a base de fruita seca / gianduja amb xocolata negra
Gold: Guido Castagna (Italy) – Giuinott (92.5) (**)
+ Special: Local ingredients
+ Special: Gianduiotto
Gold: Guido Castagna (Italy) – Pralina Menta e Liquirizia (91.5) (**)
+ Special: Local ingredients
+ Special: Craft
Silver: Guido Castagna (Italy) – Pralina Malva Cardamomo (91.5) (**)
Silver: Guido Castagna (Italy) – Pralina Cannella e Calendula (90.3) (**)
Silver: Renacer Chocolatier (Peru) – CopoazĆŗ, Haba Tonka y CastaƱa AmazĆ³nica (88.6) (**)
+ Special: Local ingredients
+ Special: Alternate theobromas
Bronze: LABRIQ by Maison Kƶller (Germany) – Valencia (86.8) (**)
Dragees de xocolata negra, nous senceres recobertes
Gold: Hacienda NapanĆ” (Mexico) – Confites NapanĆ” (89.2) (**)
+ Special: Craft
+ Special: Local ingredients
Silver: chocoMe (Hungary) – Ć kesson,voatsiperifery (88.2) (**)
+ Special: Ingredients
Silver: Bellantoni Cioccolato (Italy) – DragĆ©es Pinolong (88.2) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Hazelnut Dark Chocolate DragĆ©e (87.3) (**)
Bronze: Bellantoni Cioccolato (Italy) – Essenza Cacao (86.5)
Bronze: Depetris Riccardo / Depetris…i CiculatĆ© (Italy) – Alternative Dragees (86.3) (**)
PralinƩ a base de nous / gianduja amb xocolata amb llet
Gold: Tomohiro Onuki (Japan) – Yuzu and Peanut (88.9) (**)
+ Special: Recipe
Bronze: LABRIQ by Maison Kƶller (Germany) – Brisbane (87.4) (**)
Bronze: LABRIQ by Maison Kƶller (Germany) – PiĆ©montais Lait (86.6) (**)
Dragees de xocolata amb llet, nous senceres recobertes
Bronze: Bellantoni Cioccolato (Italy) – DragĆ©es Pepe Rosa E Cioccolato al Latte (86.1)
Bronze: LIKKLE MORE CHOCOLATE (Jamaica) – Hazelnut Pearls (86.1) (**)
Nut based pralines with white chocolate
Gold: KESSHÅ (United States) – Black Sesame Butter Cup (90.2) (**)
+ Special: Reinterpretation
Silver: Renacer Chocolatier (Peru) – Pie de LimĆ³n (88.9) (**)
Silver: PralinenArt by Cindy Welz (Germany) – Nougat – Trilobata Prestige (88.6)
+ Special: Recipe
Silver: Gardini (Italy) – Cremino Pistacchi (88.5)
Bronze: Bellantoni Cioccolato (Italy) – La Vie En Rose (86.2)
Dragees de xocolata blanca, nous senceres recobertes
Gold: Bellantoni Cioccolato (Italy) – DragĆ©es Pistacchio e lampone (89.6)
+ Special: Ingredients
Silver: Prague Chocolate Steiner & Kovarik (Czech Republic) – Kampot Pepper in White Chocolate 40% (89.1) (**)
Silver: Bellantoni Cioccolato (Italy) – DragĆ©es Pinolo Alla Camomilla (88.1)
Silver: Flore Confectionery (Hungary) – Sweet Sushi Dragee (88.1)
Silver: Bellantoni Cioccolato (Italy) – DragĆ©es TiramisĆ¹ (87.7)
+ Special: Reinterpretation
PralinĆ© a base de nous / gianduja amb xocolata amb llet …
Gold: Gardini (Italy) – Cremino Liquirizia (90.0)
+ Special: Classic
+ Special: Ingredients
Silver: Gardini (Italy) – Cremino Amarena (89.5)
Silver: le fleuve (Japan) – Soy Sauce Praline (89.1)
Silver: Gardini (Italy) – Cremino con Noci (88.3)
Bronze: le fleuve (Japan) – Mandarin Praline (86.9)
Bronze: Bellantoni Cioccolato (Italy) – Terra Del Meridione (86.7)
Dragees de xocolata amb llet, nous senceres recobertes …
Gold: Bellantoni Cioccolato (Italy) – Marrakech (94.0) (**)
+ Special: Ingredients
+ Special: Reinterpretation
Caramels
Caramels recoberts de xocolata negra
Gold: Friis-Holm Chokolade (Denmark) – Extra Dark Thyme Caramel (89.7) (**)
+ Special: Classic
Silver: FortĆ© Chocolates (United States) – Rosemary Caramel (88.1)
Bronze: Friis-Holm Chokolade (Denmark) – Sitter (86.4) (**)
Bronze: Ranger Chocolate Co. (United States) – Salted Caramel (86.2) (**)
Caramels recoberts de xocolata amb llet
Silver: FjĆ„k Chocolate (Norway) – Brown Cheese Caramels & Milk Chocolate (87.8) (**)
Silver: SirĆØne by PetriS Chocolate (Finland) – Seabuck thorn – HoneyCaramel (87.7)
Altres – fruita / sucre / mantega / crema
Combination chocolate enrobed fruit pastes, jellies/gelƩe
Bronze: Auro Chocolate (Philippines) – Virgin Bloody Mary (86.0) (**)
Fruita sencera recoberta de xocolata negra
Silver: Productos Vilcanota (Peru) – Grageas de Kion al 60% (87.9) (**)
Silver: Marou – Faiseurs de Chocolat (Vietnam) – Vietnam Chocolate 65% Coated Mandarin (87.7) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Frederiksdal Cherry (86.5) (**)
Bronze: FortĆ© Chocolates (United States) – Orange Confit (86.4)
Fruita sencera recoberta de xocolata amb llet
Gold: MusĆ©e du Chocolat ThĆ©obroma (Japan) – Shine Muscat with Madagascar milk (90.7)
+ Special: Recipe
Silver: Paul And Mike (India) – Milk Chocolate Coated Salted Capers (87.9) (**)
+ Special: Gastronomic
Fruita sencera recoberta de xocolata blanca
Bronze: Bellantoni Cioccolato (Italy) – DragĆ©es Liquirizia E Arancia Candita (86.3)
Manon / mantega / crema recoberta de xocolata negra ..
Gold: Prophecy Chocolate (United States) – Umami Macambo (91.3) (**)
+ Special: Alternate theobromas
+ Special: Recipe
Silver: Prophecy Chocolate (United States) – Maple Glazed Copuazu (88.2) (**)
+ Special: Alternate theobromas
Bronze: Prophecy Chocolate (United States) – Sweet Macambo Beans (87.0) (**)
Cremes per untar
Cremes per untar de xocolata negra (sense llet en pols)
Gold: Guido Castagna (Italy) – Crema Nocciola +55 (93.2) (**)
+ Special: Local ingredients
+ Special: Classic
Silver: Cuore di Langa (Italy) – Blanghe (90.8) (**)
Silver: Prophecy Chocolate (United States) – Copuazu Coconut Manna (87.9) (**)
+ Special: Alternate theobromas
Cremes per untar de xocolata amb llet
Bronze: Monia Achille (Italy) – Me (86.5)
Cremes per untar de llet
Cremes per untar de xocolata blanca
Bronze: Rivoire (Italy) – Crema Pistacchio Bronte DOP (86.6)
Cocoa Powder
Gold: Hacienda NapanĆ” (Mexico) – Cacao en Polvo (89.1) (**)
+ Special: Craft
Silver: Productos Vilcanota (Peru) – Cacao En Polvo (88.2) (**)
Silver: Alex Yu (Taiwan) – 100% Taiwan Cocoa Powder (87.7) (**)
Bronze: Jui Hsiang Chocolate (Taiwan) – Cocoa Powder (86.6) ( * Jui-Hsiang Chocolate) (**)
Bronze: Chocolatepeque (Honduras) – Cacao Puro En Polvo (86.3) (**)
Cocoa Butter
Gold: Chocolaterie Morin (France) – Beurre PĆ©rou Chanchamayo (89.6) (**)
+ Gold: Organic
Silver: Hacienda NapanĆ” (Mexico) – Manteca de Cacao (89.2) (**)
+ Special: Craft
Bronze: Wilces (Peru) – Manteca de Cacao Premium (86.6) (**)
Bronze: Catica Chocolates (Costa Rica) – Catica Chocolates Cacao Butter (85.6) (**)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
