The International Chocolate Awards is pleased to announce the Winners of the European, Middle Eastern and African Bean-to-Bar competition, which was judged remotely in April 2026.
This year, the competition had over 80 entrants form 25 countries and judges tasted their way through over 400 samples in a remote setting using our online Flavour Profiling System developed by the IICCT.
The winners’ announcement was held at the Show/Colat Festival in Bordeaux, France on Saturday, 2nd May during a fun live event where many of our entrants gathered to celebrate craft chocolate made in Europe. Our co-founders Monica Meschini and Martin Christy hosted the event together with some members of our Grand Jury and our local judges.
Winners of this round will pass through to the World Final organized in October-November 2026.
This competition awards prizes for plain/origin and flavoured bean-to-bar products from European, Middle Eastern and African chocolate makers.
We would like to thank FBM for supporting the Awards in 2026.
Competition Highlights
The highest score of the entire competition went to Italian maker Depetris Riccardo / Depetris…i Ciculaté with their Cioccolato del Monviso Viola Mirtillo (white chocolate with hand-picked violets and blueberries), scoring an extraordinary 94.2 points in the white chocolate bars with inclusions category. The bar received a Gold with a Special prize for Local Ingredients and a Special for Eclectic flavours. This result reflects the growing sophistication of white chocolate categories, traditionally considered less competitive than dark chocolate.
Norwegian maker Vigdis Rosenkilde delivered one of the strongest overall performances of the competition. Her 70% Echarate won the Best in Competition – Plain/Origin Dark Bars, a Gold with special recognitions for Direct Trade and Cacao Sourcing, with a remarkable score of 91.7. Vigdis also earned multiple additional silver prizes with Peruvian-origin bars including Koribeni, Santa Ana, Kiteni and Quellouno, confirming both consistency and deep expertise in origin-driven chocolate.
Danish chocolate pioneer Friis-Holm Chokolade once again proved to be one of the competition’s most awarded makers. Friis-Holm took home four Gold prizes for: La Dalia 100% with 91.2, La Dalia 85% with 90.2, Rugoso 70% Bad Fermentation with 90.7, and O’Payo Milk 50% with 89.7, accompanied by multiple special prizes for Chocolate Maker, Direct Trade, Ingredients among others, as well as numerous silver and bronze prizes for his other entries. Judges particularly praised the maker’s ongoing exploration of post-harvest processing and fermentation styles, including “bad fermentation” and different turning methods.
Italian makers were especially dominant in flavoured and filled bar categories this year. Notable performances included: Guido Castagna scoring 92.9 for Mes Gianduja Fondente, seemingly unbeatable in its category, multiple Golds for Depetris Riccardo / Depetris…i Ciculaté, strong results from Aruntam – Sensory Chocolate and Karuna Chocolate. Traditional Italian flavour traditions such as gianduja, nuts and local fruits were repeatedly elevated through fine cacao and careful sensory balance.
One of the clearest trends this year was the rise in quality and complexity within white chocolate categories. In addition to the highest-scoring product overall, judges highlighted Notes de fève winning Gold for plain white chocolate with 89.6, as well as creative use of berries, florals, peppers and local ingredients, and increasingly refined cacao butter quality and balance. Judges noted that white chocolate is no longer viewed as a secondary category, but as a serious platform for craftsmanship and flavour innovation.
Alternative cacao relatives continued gaining attention among craft makers. Italian maker Depetris Riccardo / Depetris…i Ciculaté won Gold for Alternative Monviso – Macambo with 90.4, while also receiving Silver for a Cupuaçu bar (88.4). The category reflects a broader movement toward biodiversity, experimentation and renewed interest in lesser-known Amazonian ingredients.
Across the flavoured categories, judges observed increasing use of local ingredients and gastronomic flavours such as: local herbs and fruits, citrus infusions, tea and spice pairings, seaweed and kelp, soy sauce, sansho and various peppers, reinterpretations of traditional desserts.
Standout examples included:
- spruce shoots
- timut pepper
- coffee & cinnamon bun
- beetroot
- cachaça
- mole-inspired flavour profiles
- Pastel de Nata reinterpretation by Feitoria do Cacao
The strongest entries combined creativity with restraint, ensuring cacao remained central to the tasting experience.
The micro-batch categories remained fiercely competitive, with outstanding results from makers across Central and Eastern Europe. Gold winners included: chocoMe Atelier (Hungary), Kestar Chocolate (Romania), Feitoria do Cacao (Portugal), Acaoyer (France). Judges commented on the increasing precision and international competitiveness of smaller European producers.
Many of the highest-scoring entries received additional awards for Direct Trade, Chocolate Maker, Cacao Sourcing, Organic production. Judges repeatedly noted that the best-performing bars often showed not only technical excellence, but also strong relationships with cacao producers and transparent sourcing practices.
This competition continues to reinforce the connection between fine flavour, careful post-harvest work and sustainable cacao sourcing.
Judges
The judges were drawn from local experts, food journalists, our IICCT Alumni and members of our permanent international Grand Jury.
Prizes
All judging is anonymized, including at the Grand Jury final session, where Gold, Silver and Bronze prizes are awarded by private voting.
Awards are awarded only to entries that meet the required standard for each prize.
NOTE ON THE RESULTS: Due to a classification error, the winning Gold entry in ‘Micro-batch Plain/origin dark chocolate bars’ has been moved to the large-scale category, ‘Plain/origin dark chocolate bars’.
Following the principle that a Gold win should not be taken away from an entrant due to an error not related to their own product, the Gold already given stands, so there are two Golds given in this category.
The move also changes the results of the ‘Micro-batch Plain/origin dark chocolate bars’, so the Gold in that category is now assigned to the next highest scoring product, provided the score is at a Gold winning level.
In this case, there are two products tied with identical scores, so Golds go to both of these entries.
The 2026 European, Middle Eastern and African Bean-to-Bar 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% Echarate (91.7) ( * Theobroma Inversiones S.A.C (Cacaosuyo))Plain/origin milk bar categories
Gold: Feitoria do Cacao (Portugal) – Tanzânia 60% + Leite de Ovelha (89.7)Flavoured with alcohol
Silver: La Brigaderie de Paris (France) – Cachaça (89.1)Flavoured with coffee
Silver: Kestar Chocolate (Romania) – Nicaragua O’payo Clasico Milk & Coffee (88.3)Flavoured bar categories
Gold: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Cioccolato del Monviso Viola Mirtillo (94.2)Barres llises/originals
Barres llises/originals negres
Gold: Vigdis Rosenkilde (Norway) – 70% Echarate (91.7) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
+ Gold: Direct Traded
+ Special: Cacao sourcing
Gold: Friis-Holm Chokolade (Denmark) – Rugoso 70% Bad Fermentation (90.7) (**)
+ Gold: Danish
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Special: Cacao sourcing
Silver: Friis-Holm Chokolade (Denmark) – O’Payo 68% (90.7) (**)
Silver: Friis-Holm Chokolade (Denmark) – Nicaliso 70% (90.6) (**)
Silver: Vigdis Rosenkilde (Norway) – 70% Koribeni (90.5) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
Silver: Vigdis Rosenkilde (Norway) – 80% Echarate (90.2) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
Silver: Vigdis Rosenkilde (Norway) – 70% Santa Ana (89.8) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
Silver: Vigdis Rosenkilde (Norway) – 70% Kiteni (89.8) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
Silver: Friis-Holm Chokolade (Denmark) – Chuno 70% Double Turned (89.2) (**)
Silver: Friis-Holm Chokolade (Denmark) – Don Alfonso 70% (89.1) (**)
Silver: Aruntam – Sensory Chocolate (Italy) – Venezuela Chuao – Dark Chocolate 70% (88.9) (**)
+ Gold: Italian
Silver: Aruntam – Sensory Chocolate (Italy) – Tanzania – Dark Chocolate 72% (88.9) (**)
+ Gold: Organic
Silver: Friis-Holm Chokolade (Denmark) – Chuno 70% Triple Turned (88.6) (**)
Silver: Chocolaterie Morin (France) – Pérou Cusco 70% (88.4) (**)
Silver: Friis-Holm Chokolade (Denmark) – Rugoso 70% (88.4) (**)
Silver: Friis-Holm Chokolade (Denmark) – Medagla 70% (88.3) (**)
Silver: Friis-Holm Chokolade (Denmark) – Barba (88.2) (**)
Silver: Friis-Holm Chokolade (Denmark) – Johe 70% (88.2) (**)
Silver: Vigdis Rosenkilde (Norway) – 70% Quellouno (88.1) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
Bronze: Aruntam – Sensory Chocolate (Italy) – Perú Marañón – Dark Chocolate 70% (87.8) (**)
Bronze: Guido Castagna (Italy) – Mes Raw Madagascar (87.8) (**)
Bronze: Chocolat Madagascar (Madagascar) – Fine Dark 70% Grand Cru Sambirano (87.7) (**)
Bronze: PERÚ PURO Chuncho Gold (Germany) – Chuncho Gold Grand Cru 70% (87.7) ( * Max Felchlin AG) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Madagascar 64% Fast Dried (87.7) (**)
Bronze: Aruntam – Sensory Chocolate (Italy) – Perú Piura Albino – Dark Chocolate 72% (87.3) (**)
Bronze: Aruntam – Sensory Chocolate (Italy) – Madagascar Sambirano – Dark Cholate 72% (87.3) (**)
Bronze: Guido Castagna (Italy) – Centogrammi Perù (87.2) (**)
Bronze: Aruntam – Sensory Chocolate (Italy) – India Idukki Kerala – Dark chocolate 72% (87.2) (**)
Bronze: Notes de fève (Switzerland) – Chocolat Noir Vietnam 2025, Printemps (87.0) (**)
Bronze: Friis-Holm Chokolade (Denmark) – 70% Tobago Anniversary Bar (87.0) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Madagascar 64% Slow Dried (86.9) (**)
Bronze: Acaoyer (France) – Nicaragua 70% – O’Payo (86.9) (**)
Micro-batch – Barres llises/originals negres
Gold: chocoMe (Hungary) – Rugoso 70% (89.8) (**)
+ Gold: Chocolate Maker
Gold: Kestar Chocolate (Romania) – Thailand Chantaburi Suriya 70% (89.8) (**)
+ Gold: Chocolate Maker
Silver: Ajala Chocolate (Czech Republic) – Nicaragua 70 % / O’Payo (89.7) (**)
Silver: LA BEAUNE TABLETTE (France) – Tablette Philippines 70% Cacao Mana (89.4) (**)
+ Gold: French
Silver: Feitoria do Cacao (Portugal) – Mexico Almendra Blanca 72% (89.1) (**)
Silver: Kestar Chocolate (Romania) – Dominican Republic Zorzal 70% (88.7) (**)
Silver: CRIOLLOS (France) – Salvador – El Copinol Escondido 72% (88.6) (**)
Silver: Barre Clandestine (France) – Santa Marta 73%, Colombie (88.5) (**)
Silver: Taman Artisan Chocolates (Croatia) – 72% Tanzania Kokoa Kamili (88.4) (**)
Silver: Kaitxo (Spain) – Peru Cuzco 70% (88.3) (**)
Silver: Ara Chocolat (France) – Criollo Île de La Réunion 70% (88.3) (**)
Silver: Karuna Chocolate (Italy) – Belize 70% Belyzium Farm Fast Dried (88.3) (**)
Silver: Ara Chocolat (France) – Porcelana 70% (88.2) (**)
Silver: Coup de chocolat (Belgium) – Ouro Chocolate – 72% Sul da Bahia (88.1) (**)
Silver: Taman Artisan Chocolates (Croatia) – 74% Philippines Davao Mana (88.0) (**)
Bronze: Aurélien Plassard Chocolatier (France) – Waslala Nicaragua 70% (87.9) (**)
Bronze: Racine Carrée (France) – San Jose de Sisa 72% (87.8) (**)
Bronze: Kina Chocolates (Spain) – Chuncho 70% (87.7) (**)
Bronze: Karuna Chocolate (Italy) – Tanzania 70% Kokoa Kamili (87.6) (**)
Bronze: La Baleine à Cabosse (France) – Pérou Marañón 72% (87.6) (**)
Bronze: Ajala Chocolate (Czech Republic) – Tanzania 70 % / Kokoa Kamili (87.6) (**)
Bronze: Rosa Canina Chocolate (Germany) – Nicaragua o’ Tuma 80% (87.5) (**)
Bronze: Barre Clandestine (France) – Maya Mountain 73% (87.5) (**)
Bronze: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Cioccolato del Monviso – Taiwan 71,5% (87.5) (**)
Bronze: Gånsviks Choklad (Sweden) – 70% Thailand (87.5) (**)
Bronze: Karuna Chocolate (Italy) – Peru 75% Amazonico Nativo DO (87.4) (**)
Bronze: Ajala Chocolate (Czech Republic) – Belize 70 % / Maya Mountains (87.4) (**)
Bronze: feyn Schokoladen (Germany) – 68% Nicaragua O’Tuma, Waslala (87.3) (**)
Bronze: La Brigaderie de Paris (France) – Tomé-Açu 70% (87.2) (**)
Bronze: La Fèverie by Hasnaâ (France) – Tanzania Chiwa Chiwa Village 75% (87.2) (**)
Bronze: Ara Chocolat (France) – Gibraltar 70% (87.2) (**)
Bronze: Nittedal Sjokoladefabrikk (Norway) – India 118 (87.1) (**)
Bronze: Kestar Chocolate (Romania) – Solomon Island Guadalcanal 70% (86.9) (**)
Bronze: Maychoco (Spain) – Chocolate 74% India (86.9) (**)
Bronze: Origine Chocolaterie (France) – Tablette Noir Mexique 70% (86.9) (**)
Bronze: Choklad i väst (Sweden) – Madagaskar 70% (86.9) (**)
Bronze: Clorawfila (Spain) – Utkku 77% Perú (86.9) (**)
Bronze: Kestar Chocolate (Romania) – Haiti Pisa 70% Cacao (86.8) (**)
Bronze: Taman Artisan Chocolates (Croatia) – 72% Indonesia Ransiki (86.6) (**)
Bronze: Acaoyer (France) – Ouganda 70% – Semuliki (86.5) (**)
Barres llises/originals/negres alt % (> 85%)
Gold: Friis-Holm Chokolade (Denmark) – La Dalia 85% (90.2) (**)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
Silver: Ara Chocolat (France) – Porcelana 87% (90.1) (**)
+ Special: Cacao sourcing
Silver: Martin Mayer Schokoladen (Austria) – Chuno 85% (89.4) (**)
Silver: Lady Merveilles (France) – Chocolat Noir 85% de Cacao Belize (88.9) (**)
+ Gold: Organic
Silver: Aurélien Plassard Chocolatier (France) – Guatemala Polochic 90% (88.7) (**)
Silver: Martin Mayer Schokoladen (Austria) – Las Peñas 90% (88.0) (**)
Bronze: Jön Chocolate (Turkey) – Ninety (87.7) (**)
Bronze: Shoukâ Chamonix (France) – EQUATEUR 85% CACAO (87.3) (**)
Bronze: Acaoyer (France) – Colombie 85% – Tumaco (87.2) (**)
Barres llises/originals/negres 100 %
Gold: Friis-Holm Chokolade (Denmark) – La Dalia 100% (91.2) (**)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
Silver: Vigdis Rosenkilde (Norway) – 100% Piura (90.4) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
+ Special: Cacao sourcing
Silver: Prague Chocolate Steiner & Kovarik (Czech Republic) – Aluna 100% Dark Chocolate (88.3) (**)
Silver: chocoMe (Hungary) – Chuao 100% (88.3) (**)
Silver: Standout Chocolate (Sweden) – Uganda Semuliki Forest 100% (88.1) (**)
Silver: Acaoyer (France) – Ouganda 100% – Semuliki (88.1) (**)
Bronze: Songes et Cacao (France) – Cacao Cru 100% Pérou (87.7) (**)
Bronze: Chocolat Madagascar (Madagascar) – Mava Domaine Single Plantation Dark 100% (87.2) (**)
Barres llises/originals amb llet
Gold: Friis-Holm Chokolade (Denmark) – O’Payo Milk 50% (89.7) (**)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
Silver: Friis-Holm Chokolade (Denmark) – Dark Milk 55% (88.5) (**)
Silver: Ōme (France) – Semuliki Forest Dark Milk 50% (88.2) (**)
Silver: PERÚ PURO Chuncho Gold (Germany) – Chuncho Gold Grand Cru 52% (88.1) ( * Max Felchlin AG) (**)
Silver: Notes de fève (Switzerland) – Chocolat Au Lait Colombie 2025 Printemps (87.8) (**)
Silver: Friis-Holm Chokolade (Denmark) – Dark Milk 65% (87.4) (**)
Bronze: Notes de fève (Switzerland) – Chocolat Au Lait Mexique 2025, Printemps (86.8) (**)
Micro-batch – Barres llises/originals amb llet
Gold: Feitoria do Cacao (Portugal) – Tanzânia 60% + Leite de Ovelha (89.7) (**)
+ Gold: Chocolate Maker
+ Special: Non-cow milk
Gold: Acaoyer (France) – Colombie 51% – Tumaco (89.7) (**)
+ Gold: Chocolate Maker
Silver: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Coccolato Del Monviso Latte Panna (88.6) (**)
Silver: LABRIQ by Maison Köller (Germany) – Lovely Milk (88.6) (**)
Silver: Shoukâ Chamonix (France) – Venezuela Chocolat Lait 52% Cacao (88.5) (**)
Silver: Origine Chocolaterie (France) – Tablette Lait Vietnam 50% (88.4) (**)
Silver: feyn Schokoladen (Germany) – 49% Guatemala Milk Chocolate (88.4) (**)
Silver: Aruntam – Sensory Chocolate (Italy) – Tanzania – Dark Milk Chocolate 60% (87.8) (**)
Bronze: Lyra (Slovakia) – Origin Madagascar Milk (85.9) (**)
Barres llises/originals alternative amb sucres alternatius
Gold: Kaicao (Spain) – 85% Cacao Quinacho, Peru (89.4) (**)
Silver: Prague Chocolate Steiner & Kovarik (Czech Republic) – Aluna 44% Milk Chocolate (88.3) (**)
Silver: Benjamissimo (Bulgaria) – Premium Edition Tanzania 69 (87.9) (**)
Silver: Kestar Chocolate (Romania) – Colombia Zocay 70% With Coconut Nectar (87.6) (**)
Bronze: Songes et Cacao (France) – Noir Cru 80% – Madagascar (86.8) (**)
Bronze: Prague Chocolate Steiner & Kovarik (Czech Republic) – Aluna 77% Dark Chocolate (86.3) (**)
Barres llises/originals amb substituts de la llet
Gold: Barre Clandestine (France) – Kilombero & Crème de Cajou (89.3) (**)
Bronze: LA BEAUNE TABLETTE (France) – Tablette au Lait de Coco (86.8) (**)
Bronze: Trufas Martinez (Spain) – Dark Vegan Mylk with Chufa de Valencia (86.6) (**)
Bronze: Beskid Chocolate (Poland) – Nibymleczna 55% Kolumbia Morumbi (86.5) (**)
Barres llises/originals amb altres Theobromas
Gold: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Alternative Monviso – Macambo (90.4) (**)
Silver: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Alternative Monviso – Capuazu 70% (88.4) (**)
Barres llises/originals blanques
Gold: Notes de fève (Switzerland) – Chocolat Blanc Rép. Dom. 2025, Printemps (89.6) (**)
+ Gold: Chocolate Maker
Silver: Friis-Holm Chokolade (Denmark) – White 40% (88.0) (**)
Silver: Origine Chocolaterie (France) – Tablette Blanc Venezuela 35% (87.0) (**)
Bronze: Aruntam – Sensory Chocolate (Italy) – Ecuador Manabí – White Chocolate 48% (85.6) (**)
Barres de sabors
Barres de xocolata negra amb una infusió o aroma
Gold: chocoTales of Warsaw (Poland) – 73% Regalo Infused With Exotic Citrus (89.6) (**)
Silver: La Brigaderie de Paris (France) – Cachaça (89.1) (**)
+ Special: Alcohol
Silver: Friis-Holm Chokolade (Denmark) – Nicaliso 70% Green Cinnamon (89.0) (**)
+ Special: Ingredients
Silver: Friis-Holm Chokolade (Denmark) – Medagla 70% Soy (88.6) (**)
Silver: Standout Chocolate (Sweden) – Spruce Shoots (88.4) (**)
+ Special: Eclectic
Silver: Nittedal Sjokoladefabrikk (Norway) – India Timut Pepper (88.4) (**)
+ Special: Local ingredients
Silver: Elsa Cacao & Chocolat (Belgium) – India Go Ground and Chaï Spices (88.0) (**)
Silver: La Brigaderie de Paris (France) – Tuerê 100% (87.7) (**)
+ Special: 100%
Silver: chocoTales of Warsaw (Poland) – 70% Lagunas Infused W/ the Heritage Gin (87.7) (**)
Silver: Chocokoo (Estonia) – Costa Rica 62% Hojicha (87.6) (**)
Silver: Kaicao (Spain) – 65% Cacao Coffee and Cardamon (87.4) (**)
Silver: Standout Chocolate (Sweden) – Coffee & Cinnamon Bun (87.3) (**)
Silver: Standout Chocolate (Sweden) – Sugar Kelp & Sea Salt (87.3) (**)
Bronze: Elsa Cacao & Chocolat (Belgium) – Honduras Apach & Kage Roku Hojicha (86.9) (**)
Bronze: Erba Nera (France) – 78% Kokoa Kamili & Feuilles de Nepita (86.9) (**)
Bronze: Audaces (France) – Criollo de la Reunion et combava 70% (86.8) (**)
Bronze: TËRT Kakao (Estonia) – Fiji & Red Wine (86.8) (**)
Bronze: Chocokoo (Estonia) – Costa Rica 75% Timur Berry (86.6) (**)
Bronze: Rosa Canina Chocolate (Germany) – Salz-Zitronen Vietnam OCA 70% (86.4) (**)
Bronze: Lady Merveilles (France) – Chocolat Noir Au Gin (86.3) (**)
Bronze: TËRT Kakao (Estonia) – Smoked Nicaragua (86.2) (**)
Bronze: Prague Chocolate Steiner & Kovarik (Czech Republic) – Aluna 60% Dark Chocolate with Beetroot (85.6) (**)
Barres de xocolata negra amb inclusions o trossos
Gold: Vigdis Rosenkilde (Norway) – 70% Piura With Cacao Nibs (91.7) (**)
+ Special: Classic
Silver: Ajala Chocolate (Czech Republic) – Oranges & Blossoms 70 % (89.6) (**)
+ Special: Eclectic
Silver: Kestar Chocolate (Romania) – Thailand Chantaburi Suriya 70% With Nibs (89.6) (**)
Silver: Aruntam – Sensory Chocolate (Italy) – Nibs & Sale – Dark Chocolate 70% (89.3) (**)
Silver: Utopick Cacao (Spain) – Dark Tanzania With Rum-flambéed Nibs (89.0) (**)
Silver: Elsa Cacao & Chocolat (Belgium) – Philippines Auro Mana Gorilla Ashanti (88.7) (**)
Silver: chocoMe (Hungary) – Rugoso 70% Panko (88.6) (**)
+ Special: Ingredients
Silver: Ajala Chocolate (Czech Republic) – Rustic 70 % (88.3) (**)
Silver: 20°Nord 20°Sud (France) – Taino Soliman – Cocoa Nib Nougatine (88.1) (**)
+ Special: Reinterpretation
Silver: Aruntam – Sensory Chocolate (Italy) – Tropicale – Dark Chocolate 70% (87.9) (**)
Silver: chocoMe (Hungary) – Åkesson 69% Yuzu (87.8) (**)
Silver: Utopick Cacao (Spain) – Orange & Almonds (87.6) (**)
Silver: Maychoco (Spain) – Chocolate 70% con Plátano y Limón (87.6) (**)
Silver: A-TYPICA (France) – Pulpe de Cacao 76% (87.4) (**)
Silver: chocoMe (Hungary) – Choroni72% Blood Orange (87.1) (**)
Silver: Karuna Chocolate (Italy) – Toritto Almonds 80% Ayacucho, Peru (87.1) (**)
Silver: Lady Merveilles (France) – Chocolat Noir Sarrasin (87.1) (**)
Bronze: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Cioccolato del Monviso ai PERSI PIEN (86.8) (**)
Bronze: chocoMe (Hungary) – Chuao 72% With Nibs (86.8) (**)
Bronze: Lady Merveilles (France) – Chocolat Noir Au Piment D’espelette (86.7) (**)
Bronze: Kaicao (Spain) – 70% Cacao Mole Oaxaqueño (86.6) (**)
Bronze: Clorawfila (Spain) – Utkku 77% Orange (86.5) (**)
Bronze: Kestar Chocolate (Romania) – Madagascar Bejofo Estate 70% With Nibs (86.3) (**)
Bronze: Kaicao (Spain) – 70% Cacao With Nibs (86.2) (**)
Bronze: Aurélien Plassard Chocolatier (France) – Poivre de Kampot Igp Au Sel (86.2) (**)
Bronze: Utopick Cacao (Spain) – Lemon Drop (86.0) (**)
Bronze: Gånsviks Choklad (Sweden) – 70% Timutpeppar & Hallon (85.8) (**)
Bronze: Kestar Chocolate (Romania) – Solomon Island Guadalcanal 70% With Nibs (85.7) (**)
Bronze: Kestar Chocolate (Romania) – Tanzania Kokoa Kamili 70% With Nibs (85.6) (**)
Bronze: Kina Chocolates (Spain) – Oli & Sal (85.6) (**)
Bronze: Kestar Chocolate (Romania) – Colombia Zocay 70% With Nibs (85.5) (**)
Bronze: Clorawfila (Spain) – Kubaly 70% Pistacchio (85.5) (**)
Barres de xocolata negra amb un farcit
Gold: Guido Castagna (Italy) – Mes Gianduja Fondente (92.9) (**)
+ Special: Local ingredients
+ Special: Naked
Silver: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Cioccolato del Monviso – il Gianduja (89.5) (**)
+ Special: Local ingredients
+ Special: Naked
Bronze: LABRIQ by Maison Köller (Germany) – Breton (86.5) (**)
Bronze: LA BEAUNE TABLETTE (France) – Tablette Gianduja (86.2) (**)
Barres de xocolata amb llet amb una infusió o aroma
Silver: Kestar Chocolate (Romania) – Nicaragua O’payo Clasico Milk & Coffee (88.3) (**)
Silver: Rosa Canina Chocolate (Germany) – Miso Salbei Vietnam Oca 60% (88.2) (**)
Silver: Maria Magdalena Bizgan (Romania) – Light Exotic Milk Chocolate (88.0) (**)
Silver: Standout Chocolate (Sweden) – Cloudberry Caramel (87.5) (**)
+ Special: Local ingredients
Silver: Friis-Holm Chokolade (Denmark) – O’Payo Milk Sansho (87.3) (**)
+ Special: Gastronomic
Silver: Nittedal Sjokoladefabrikk (Norway) – 50% Melk Med Timut Og Pasjonsfrukt (87.1) (**)
Bronze: Prague Chocolate Steiner & Kovarik (Czech Republic) – Aluna 50% Chocolate without Added Sugar (86.9) (**)
Barres de xocolata amb llet amb inclusions o trossos
Gold: Feitoria do Cacao (Portugal) – Chocolate de Leite 57% Pastel de Nata (89.4) (**)
+ Special: Reinterpretation
Silver: Feitoria do Cacao (Portugal) – Chocolate de Leite Nicarágua 57% + Nibs (87.5) (**)
Silver: Friis-Holm Chokolade (Denmark) – Dark Milk With Candied Orange (87.4) (**)
+ Special: Classic
Silver: Friis-Holm Chokolade (Denmark) – O’Payo Milk Salty Liquorice (87.1) (**)
+ Special: Recipe
Bronze: Maychoco (Spain) – Chocolate con Leche y Maracuyá (85.8) (**)
Barres de xocolata amb llet amb un farcit
Silver: LABRIQ by Maison Köller (Germany) – Brisbane (87.3) (**)
Barres de xocolata blanca amb una infusió o aroma
Gold: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Cioccolato del Monviso LampoRosa (90.1) (**)
+ Special: Local ingredients
Silver: Nittedal Sjokoladefabrikk (Norway) – Vegan Raspberry (88.0) (**)
Silver: 20°Nord 20°Sud (France) – Blanc Immortelle (87.9) (**)
Silver: berry to bar ® (Estonia) – Wild Blueberry Chocolate (87.8) (**)
+ Special: Local ingredients
Silver: Maria Magdalena Bizgan (Romania) – White Chocolate with Vanilla Pompona (87.7) (**)
Silver: Karuna Chocolate (Italy) – Vanilla White (87.6) (**)
Silver: berry to bar ® (Estonia) – Strawberry Chocolate Polka (87.4) (**)
Silver: La Brigaderie de Paris (France) – L’Or d’Amazonie (87.2) (**)
Silver: Kaitxo (Spain) – Zuri Gorri (87.2) (**)
+ Special: Local ingredients
Bronze: Prague Chocolate Steiner & Kovarik (Czech Republic) – White Chocolate with Pepper and Almonds (86.4) (**)
Bronze: berry to bar ® (Estonia) – Neither a Pine Nor an Apple Chocolate (85.6) (**)
Barres de xocolata blanca amb inclusions o trossos
Gold: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Cioccolato del Monviso Viola Mirtillo (94.2) (**)
+ Special: Local ingredients
+ Special: Eclectic
Bronze: SAM Schoggi (Switzerland) – Violetti Schoggi mit Haskap-Maibeeren (86.7) (**)
Bronze: Chocolates Artesanos Isabel (Spain) – Tableta de Pistachos (86.6) (**)
Bronze: Kaicao (Spain) – 37% Chili Morita , Passion Fruit Coconut (85.7) (**)
Barres de xocolata blanca amb un farcit
Bronze: Jön Chocolate (Turkey) – Baklava Chocolate (86.0) (**)
Barres de xocolata amb combination amb un farcit
Gold: Martin Mayer Schokoladen (Austria) – Johannisbeere Lavendel Schokolade (89.7) (**)
Silver: Martin Mayer Schokoladen (Austria) – Holunder Blüte & Beere – Schokolade (89.1) (**)
+ Special: Eclectic
Cocoa Powder
Silver: Chocolaterie Morin (France) – Poudre de Cacao Madagascar Sambirano (87.1) (**)
Bronze: Chocolaterie Morin (France) – Poudre de Cacao Pérou Chanchamayo (86.7) (**)
Cocoa Butter
Silver: Chocolaterie Morin (France) – Beurre de Cacao Pérou Chanchamayo (89.3) (**)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
