The International Chocolate Awards is pleased to announce the Winners of the 2026 World Final Competition, which was judged remotely by our international judging panel with final Grand Jury decisions early November 2026.
The winners were announced by our co-founders Monica Meschini, Maricel Presilla and Martin Christy, and our Grand Juror Alex Rast.
The event was broadcasted live on our YouTube channel where you can access the recording.
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 50+ of the most well-aligned judges to our World Final judging panel. Using 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 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 2026 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 Florence and Greater New York.
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 or their team.
Women leading craft chocolate
Several GOLD prizes were given out to women-led companies: Fredmerys Plaza from Delirio Chocolate was awarded Gold for their 100% Venezuela, Yadira Vasquez took home her first Gold for their own tree-to-bar micro-batch 75% Puerto Rico bar with Hacienda Chocolat, and Chocopunto by Mabel in the Dominican Republic was awarded 2 Gold prizes in this competition.
High-scoring products often came with a real story. No marketing fluff, but genuine connection between chocolate makers and cacao farmers. Winners expressed gratitude towards all the people whose work went into their award-winning product. Happy tears were shed by many of the winners during the ceremony.
The 2026 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 2026 World Final Winners are:
(Prizes are shown in score order for each medal)
‘Best in competition’ overall winners
Plain/origin milk bar categories
Gold: PARADAi Chocolate (Thailand) – Nakhon Si Thammarat Milk 58% (91.2)Plain/origin dark bar categories
Gold: Rio Tambo (Peru) – Chocolate Dark con Miel de Aveja (92.0)Flavoured bar categories
Gold: Guido Castagna (Italy) – Mes Gianduja Fondente (92.2)Filled chocolates
Gold: Guido Castagna (Italy) – Pralina Menta e Liquirizia (91.2)Special flavor ingredient recognition
Flavoured with tea
Gold: CHAROENDEE CHOCOLATE (Thailand) – Drunken Daddy (90.8)Flavoured with alcohol
Silver: Goodnow Farms Chocolate (United States) – Limited Edition, Demon Seed Whiskey (90.2)Flavoured with coffee
Silver: Feliu Chocolate (Mexico) – Oscuro y café 62% (90.0)Barres llises/originals
Barres llises/originals negres
Gold: Chocopunto by Mabel (Dominican Republic) – 70% Dark Zorzal (90.4) (**)
+ Gold: Chocolate Maker
+ Gold: Growing Country
+ Gold: Organic
Silver: Vigdis Rosenkilde (Norway) – 70% Kiteni (89.8) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
+ Gold: Direct Traded
Silver: Friis-Holm Chokolade (Denmark) – Johe 70% (89.7) (**)
Silver: Friis-Holm Chokolade (Denmark) – Barba (89.7) (**)
Silver: Friis-Holm Chokolade (Denmark) – Rugoso 70% Bad Fermentation (89.5) (**)
Silver: Mānoa Chocolate Hawaii (United States) – Mililani, Oʻahu Island Bar (89.5) (**)
Silver: Cacaosuyo (Peru) – Lakuna (89.4) (**)
Silver: Cacao Hunters (Colombia) – Tumaco 70% (89.3) (**)
Silver: Paccari Chocolate (Ecuador) – Guayas 70% (89.3) (**)
Silver: Mānoa Chocolate Hawaii (United States) – Honoli’i, Hawai’i Island Bar (89.2) (**)
Silver: Friis-Holm Chokolade (Denmark) – O’Payo 68% (89.2) (**)
Silver: Cacaosuyo (Peru) – Chuncho (89.1) (**)
Silver: Friis-Holm Chokolade (Denmark) – Rugoso 70% (89.1) (**)
Silver: Friis-Holm Chokolade (Denmark) – Madagascar 64% Fast Dried (89.0) (**)
Silver: Cacao Hunters (Colombia) – Arhuacos 72% (88.9) (**)
Silver: Chocolateria Pumatiy (Peru) – Cacao Chuncho Complemento 70% – Koribeni (88.9) (**)
Silver: Vigdis Rosenkilde (Norway) – 70% Quellouno (88.9) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
Silver: Mānoa Chocolate Hawaii (United States) – Kahaluʻu, Oʻahu Island Bar (88.6) (**)
Silver: Elemento Chocolates (Peru) – Awajun 70% Tostado Oscuro (88.6) (**)
Silver: Maraná (Peru) – Piura 70% (88.6) (**)
Silver: Vigdis Rosenkilde (Norway) – 70% Koribeni (88.6) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
Bronze: Acaoyer (France) – Nicaragua 70% – O’Payo (88.3) (**)
Bronze: Chocopunto by Mabel (Dominican Republic) – 70% Dark Monte Plata (88.3) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Chuno 70% Triple Turned (88.2) (**)
Bronze: Guido Castagna (Italy) – Mes Raw Madagascar (88.1) (**)
Bronze: Vida Silvestre (Mexico) – Chocolate 70% Almendra Blanca (88.1) ( * José Carlos Buendía Beristain) (**)
Bronze: Vigdis Rosenkilde (Norway) – 70% Santa Ana (88.0) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
Bronze: Vida Silvestre (Mexico) – Chocolate Oscuro 70% (87.9) ( * JOSE CARLOS BUENDIA BERISTAIN) (**)
Bronze: Buendia cacao (Mexico) – Santo Tomas 68% Vida Silvestre (87.9) (**)
Bronze: Mānoa Chocolate Hawaii (United States) – Kamananui, Oʻahu Island Bar (87.7) (**)
Bronze: Nugali (Brazil) – Dark Chocolate 70% Cocoa – Cacau em Flor (87.7) (**)
Bronze: Cacaosuyo (Peru) – Piura Select (87.7) (**)
Bronze: Chocolateria Pumatiy (Peru) – Cacao Chuncho 70% – Echarati (87.4) (**)
Bronze: Vida Silvestre (Mexico) – Chocolate Oscuro 80% (87.4) ( * JOSE CARLOS BUENDIA BERISTAIN) (**)
Bronze: Vigdis Rosenkilde (Norway) – 70% Echarate (87.3) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Madagascar 64% Slow Dried (87.3) (**)
Bronze: Hummingbird Chocolate Maker (Canada) – Cap Haitien 70% (87.3) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Don Alfonso 70% (87.2) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Medagla 70% (87.1) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Nicaliso 70% (87.0) (**)
Micro-batch – Barres llises/originals negres
Gold: Hacienda Chocolat (Puerto Rico) – 75% Single Estate (90.5) (**)
+ Gold: Chocolate Maker
+ Gold: Growing Country
+ Gold: Cacao Grower
Silver: Scrap & Chocolates (Peru) – Monte de Los Olivos – Dark 70% Cacao (90.4) (**)
Silver: Sweets Escalier (Japan) – Mexico Soconusco 68% (90.4) (**)
Silver: PARADAi Chocolate (Thailand) – Nakhon Si Thammarat Dark 75% (90.4) (**)
Silver: Sleep Walk Chocolateria (United States) – Luna (90.4) (**)
Silver: PARADAi Chocolate (Thailand) – Chanthaburi Dark 70% (90.3) (**)
Silver: Feliu Chocolate (Mexico) – Flor de Un Día 70% (90.3) (**)
Silver: Tucson Chocolate Factory (United States) – Almendra Blanca 70% (90.2) (**)
Silver: Wilces (Peru) – Chuncho Sinfonia Wilces 70% (90.1) (**)
Silver: PARADAi Chocolate (Thailand) – Ayutthaya Dark 70% (89.9) (**)
Silver: SLOK Chocolate (Hong Kong) – Peru Piura 71% (89.9) (**)
Silver: deeper² (China) – Colombia 70% (89.8) (**)
Silver: Sleep Walk Chocolateria (United States) – Broca (89.6) (**)
Silver: Levêlez Chocolate (Mexico) – 70% Cacao Almendra Blanca (89.5) (**)
Silver: Tucson Chocolate Factory (United States) – Agua Escondida 70% (89.5) (**)
Silver: CHAROENDEE CHOCOLATE (Thailand) – Rainy Bliss Dark 70% (89.4) (**)
Silver: Delirio Chocolate (Venezuela) – Porcelana 75% cacao (89.3) (**)
Silver: Eigen Chocolate (United States) – Tabasco, Mexico 70% (89.3) (**)
Silver: PARADAi Chocolate (Thailand) – Phuket Dark 70% (89.3) (**)
Silver: Embers Chocolate (United States) – Peru Piura 70% (89.0) (**)
Silver: Joel Cuentas Cacao Y Chocolate (Peru) – Chuncho Milenario 70% (88.9) (**)
Silver: ChocoMuseo (Peru) – Dark Chocolate (70% Cacao) (88.9) (**)
Silver: Hacienda Chocolat (Puerto Rico) – 65% Single Estate (88.9) (**)
Silver: Qantu (Canada) – Malingas 75% (88.9) (**)
Silver: Delirio Chocolate (Venezuela) – Mi Tierra 67% Cacao (88.8) (**)
Silver: Hacienda Napaná (Mexico) – Arraigo 65% (88.8) ( * El cacao es de mi plantación y yo hago el chocolate) (**)
Silver: San Marzano x Noir Chocolate Bar (Thailand) – Phatthalung (88.7) (**)
Silver: Buono Chocolate (China) – 70% Tanzania Dark Chocolate (88.6) (**)
Silver: Semillas de amor (Peru) – Semillas 70 % Cacao Chuncho Blend (88.6) (**)
Silver: PARADAi Chocolate (Thailand) – Nakhon Si Thammarat Dark 70% – Red Pod (88.5) (**)
Bronze: Tucson Chocolate Factory (United States) – Las Esmeraldas 70% (88.4) (**)
Bronze: Buendia cacao (Mexico) – Náay 67% / Finca Cacayo (88.3) (**)
Bronze: chocoMe (Hungary) – Rugoso 70% (88.3) (**)
Bronze: Coup de chocolat (Belgium) – Ouro Chocolate – 72% Sul da Bahia (88.3) (**)
Bronze: Kasama Chocolate (Canada) – 70% Costa Esmeraldas (88.2) (**)
Bronze: Chocolateria Pumatiy (Peru) – Cacao Chuncho Señorita 70% – Koribeni (88.1) (**)
Bronze: Blue Spruce Chocolates (United States) – 70% Dark Bolivian Tranquilidad (88.0) (**)
Bronze: Nibbo bean to bar chocolate (China) – Chuao 70% Dark Chocolate (88.0) (**)
Bronze: Minimal – Bean to Bar Chocolate – (Japan) – Fruity-tanzania (87.9) (**)
Bronze: Karuna Chocolate (Italy) – Belize 70% Belyzium Farm Fast Dried (87.9) (**)
Bronze: Nittedal Sjokoladefabrikk (Norway) – India 118 (87.9) (**)
Bronze: Wilces (Peru) – Chuncho Renacimiento Wilces 70% (87.9) (**)
Bronze: Delirio Chocolate (Venezuela) – Ocumare 72% Cacao (87.9) (**)
Bronze: Minimal – Bean to Bar Chocolate – (Japan) – ‘Arhuaco (87.9) (**)
Bronze: Goodnow Farms Chocolate (United States) – Limited Release, Yasica (87.9) (**)
Bronze: Minimal – Bean to Bar Chocolate – (Japan) – Fruity-madagascar (87.9) (**)
Bronze: Goodnow Farms Chocolate (United States) – Signature Line, Ucayali 70% (87.8) (**)
Bronze: Hacienda Chocolat (Puerto Rico) – 68% Single Estate (87.8) (**)
Bronze: Lucid Chocolatier (New Zealand) – 76% Chuncho Pamuco (87.8) (**)
Bronze: Rainbow cacao & chocolate (Taiwan) – 70% Dark Chocolate (87.7) ( * Chung-chu Chen) (**)
Bronze: meets chocolate INNOCENTURE (Japan) – Venture Arhuaco (87.6) (**)
Bronze: Minimal – Bean to Bar Chocolate – (Japan) – Fruity-india (87.6) (**)
Bronze: Kaitxo (Spain) – Peru Cuzco 70% (87.5) (**)
Bronze: Kestar Chocolate (Romania) – Thailand Chantaburi Suriya 70% (87.4) (**)
Bronze: MURATA (Japan) – Peru Piura 70% (87.4) (**)
Bronze: green bean to bar Chocolate (Japan) – Guasare (87.4) (**)
Bronze: Sleep Walk Chocolateria (United States) – Selva Lacandona (87.3) (**)
Bronze: MAGIE DU CHOCOLAT (Japan) – Peru 62 (87.3) (**)
Bronze: PARADAi Chocolate (Thailand) – Nakhon Si Thammarat Rough Ground – 65% (87.2) (**)
Bronze: Feliu Chocolate (Mexico) – Finca La Rioja 70% (87.2) (**)
Bronze: Tucson Chocolate Factory (United States) – Sierra Madre 70% (87.2) (**)
Bronze: Goodnow Farms Chocolate (United States) – Signature Line, Asochivite 77% (87.1) (**)
Bronze: Qantu (Canada) – Chaska 70% (87.1) (**)
Bronze: San Marzano x Noir Chocolate Bar (Thailand) – Noir House Blend (87.1) (**)
Bronze: Buendia cacao (Mexico) – Utsil 70% Hacienda El Recuerdo (87.1) (**)
Bronze: Embers Chocolate (United States) – Peru Chuncho 70% (87.1) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Ancestral Slow Heating 70% T1 (87.1) (**)
Bronze: Simtret (China) – 70%Dark Ecuador Costa Esmeraldas (87.1) (**)
Bronze: Simtret (China) – 70%Dark Venezuela Chuao (87.1) (**)
Bronze: Seahorse Chocolate (United States) – La Cueva Del Oso Huila, Colombia (87.0) (**)
Bronze: Sweets Escalier (Japan) – Peru Piura 70% (87.0) (**)
Bronze: Eigen Chocolate (United States) – Kokoa Kamili, Tanzania 70% (87.0) (**)
Bronze: Goodnow Farms Chocolate (United States) – Signature Line, El Carmen 77% (87.0) (**)
Bronze: Ara Chocolat (France) – Criollo Île de La Réunion 70% (87.0) (**)
Barres llises/originals/negres alt % (> 85%)
Gold: Paccari Chocolate (Ecuador) – Raw 90% (90.5) (**)
+ Gold: Chocolate Maker
+ Gold: Growing Country
+ Gold: Organic
+ Special: Vegan
Silver: Chocopunto by Mabel (Dominican Republic) – 85% Dark Monte Plata (89.0) (**)
Silver: Cacao Hunters (Colombia) – Arauca 86% (89.0) (**)
Silver: Lucid Chocolatier (New Zealand) – 86% Chuncho Especial (88.5) (**)
Bronze: Aurélien Plassard Chocolatier (France) – Guatemala Polochic 90% (88.1) (**)
Bronze: Friis-Holm Chokolade (Denmark) – La Dalia 85% (88.0) (**)
Bronze: Mayoy cacao (United Kingdom) – Canoabo 85% Cacao (87.9) (**)
Bronze: Ara Chocolat (France) – Porcelana 87% (87.6) (**)
Bronze: Savorworks Roasters (India) – 85% Dark Chocolate (87.5) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Ancestral Heating 85% (87.3) (**)
Bronze: Chocolateria Pumatiy (Peru) – Cacao Chuncho 85% – Echarati (87.3) (**)
Bronze: Honoka’a Chocolate (United States) – Hawaiian Dark Chocolate 85% (87.2) (**)
Bronze: Hey Fun Chocolate (Taiwan) – 85% Dark Chocolate (87.2) (**)
Barres llises/originals/negres 100 %
Gold: Delirio Chocolate (Venezuela) – Cacao Mass 100% Cacao (89.5) (**)
+ Gold: Chocolate Maker
+ Gold: Growing Country
+ Gold: Direct Traded
Gold: Qinti Cacao (Peru) – 100% Ceremonial Dark Cacao (89.5) ( * KONTITI – INVERSIONES CHOCO STARTUPS.A.C.) (**)
+ Gold: Growing Country
Silver: Paccari Chocolate (Ecuador) – Raw 100% (89.3) (**)
+ Gold: Organic
+ Special: Vegan
Silver: 羚巧 (China) – 100% Costa Esmeraldas Dark Chocolate (89.1) (**)
Silver: ATAHUALPA (Peru) – Tableta Atahualpa 100% Cacao Puro (89.0) (**)
Silver: Rainbow cacao & chocolate (Taiwan) – 100% Dark Chocolate (88.9) ( * Chung-chu Chen) (**)
Bronze: Yanary (Peru) – 100% Pasta Pura de Cacao Chuncho Blanco (88.3) (**)
Bronze: Mayoy cacao (United Kingdom) – Chuao 100% Cacao (88.1) (**)
Bronze: Vigdis Rosenkilde (Norway) – 100% Piura (87.9) ( * Theobroma Inversiones S.A.C (Cacaosuyo)) (**)
Bronze: chocoMe (Hungary) – Chuao 100% (87.7) (**)
Bronze: 可愛巧坊(有機農園) (Taiwan) – 100% Dark Chocolate (87.5) ( * Own farm) (**)
Bronze: Navi Cacao&Coffee (China) – 100% Ecuador Bean to bar Chocolate (87.3) (**)
Bronze: Goodnow Farms Chocolate (United States) – Special Reserve, 100% Cacao (87.2) (**)
Barres llises/originals amb llet
Gold: Friis-Holm Chokolade (Denmark) – O’Payo Milk 50% (89.3) (**)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Gold: Organic
Silver: Friis-Holm Chokolade (Denmark) – Dark Milk 65% (88.9) (**)
Silver: Friis-Holm Chokolade (Denmark) – Dark Milk 55% (88.6) (**)
Silver: Notes de fève (Switzerland) – Chocolat Au Lait Colombie 2025 Printemps (88.3) (**)
Silver: Notes de fève (Switzerland) – Chocolat Au Lait Mexique 2025, Printemps (88.0) (**)
Silver: PERÚ PURO Chuncho Gold (Germany) – Chuncho Gold Grand Cru 52% (88.0) ( * Max Felchlin AG) (**)
Silver: Maraná (Peru) – Cusco 50% (87.7) (**)
Bronze: Cacao Hunters (Colombia) – Tumaco Leche 53% (87.0) (**)
Bronze: Maraná (Peru) – Piura 50% (86.6) (**)
Micro-batch – Barres llises/originals amb llet
Gold: PARADAi Chocolate (Thailand) – Nakhon Si Thammarat Milk 58% (91.2) (**)
+ Gold: Chocolate Maker
+ Gold: Growing Country
+ Gold: Direct Traded
Silver: Bang Pho Chocolate (Thailand) – Milk Chocolate 55% – Sao Bang Pho (90.0) (**)
Silver: Qantu (Canada) – Dark Milk 60% Oh La Vache! (89.5) (**)
Silver: Castronovo Chocolate (United States) – Tumaco, Colombia Dark Milk 60% (89.1) (**)
Silver: Little Hey Cacao (China) – 60% Tanzania Milk Chocolate (88.9) (**)
Silver: Minimal – Bean to Bar Chocolate – (Japan) – Fruity-milk (88.8) (**)
Silver: DoSemente Cacau (Brazil) – Milk Chocolate 55% Cacao (88.7) (**)
Silver: Sweets Escalier (Japan) – Honduras Mayan Red Milk 60% (88.3) (**)
Silver: PARADAi Chocolate (Thailand) – Phuket Milk 60% (88.2) (**)
Silver: Scrap & Chocolates (Peru) – Platanal Bajo – Dark Milk 70% Cacao (88.1) (**)
Silver: 可愛巧坊(有機農園) (Taiwan) – 66% Dark Milk Chocolate (87.8) ( * Own farm) (**)
Silver: Sweets Escalier (Japan) – Ecuador Arriba Milk 60% (87.8) (**)
Bronze: Acaoyer (France) – Colombie 51% – Tumaco (87.4) (**)
Bronze: Kasama Chocolate (Canada) – Goat’s Milk (87.4) (**)
Bronze: ChocoMuseo (Peru) – Milk Chocolate (52% Cacao) (87.0) (**)
Bronze: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Coccolato Del Monviso Latte Panna (86.9) (**)
Bronze: deeper² (China) – Tanzania Dark Milk 62% (86.6) (**)
Bronze: Goodnow Farms Chocolate (United States) – Milk Line, Classic Milk (86.4) (**)
Bronze: Simtret (China) – 55%peru Chuncho (86.3) (**)
Bronze: Nibbo bean to bar chocolate (China) – Tanzania 60% Darkmilk Chocolate (86.3) (**)
Bronze: Cacau Dourado Chocolates (Brazil) – Chocolate 41% Cacao Ao Leitee (86.2) (**)
Bronze: Minimal – Bean to Bar Chocolate – (Japan) – Nutty-milk (86.2) (**)
Barres llises/originals alternative amb sucres alternatius
Gold: Rio Tambo (Peru) – Chocolate Dark con Miel de Aveja (92.0) (**)
+ Special: Biome
Silver: PARADAi Chocolate (Thailand) – Nakhon Si Dark 70% – Coconut Sugar (91.2) (**)
Silver: CHAROENDEE CHOCOLATE (Thailand) – The Rainbow Mist (88.9) (**)
Silver: Prague Chocolate Steiner & Kovarik (Czech Republic) – Aluna 44% Milk Chocolate (88.4) (**)
Silver: Bang Pho Chocolate (Thailand) – Dark Chocolate 70% – Disco Coconut Sugar (87.7) (**)
Silver: Semillas de amor (Peru) – Semillas 95 % Stevia (87.7) (**)
Silver: Hey Fun Chocolate (Taiwan) – 70% Coconut Sugar Dark Chocolate (87.7) (**)
Bronze: Goodnow Farms Chocolate (United States) – Maker’s Choice, Asochivite Maple Sugar (87.3) (**)
Bronze: Coco Kyoto (Japan) – Venezuela 50% (87.3) (**)
Bronze: Kestar Chocolate (Romania) – Colombia Zocay 70% With Coconut Nectar (86.6) (**)
Bronze: Benjamissimo (Bulgaria) – Premium Edition Tanzania 69 (86.6) (**)
Bronze: Rila Kakao (Thailand) – Ubon Dark 70% – Palmyra Sugar (86.2) (**)
Barres llises/originals amb substituts de la llet
Silver: Goodnow Farms Chocolate (United States) – Milk Line, Oat Milk (87.6) (**)
Bronze: Seahorse Chocolate (United States) – Dark Milk (87.2) (**)
Barres llises/originals amb fermentacions especials de cacau
Gold: Fu Wan Chocolate (Taiwan) – Custard Apple Fermentation 70% (89.9) (**)
Silver: Nibbo bean to bar chocolate (China) – Hainan 55% Darkmilk Chocolate (89.0) (**)
Silver: Love Brown Cacao (Taiwan) – My Little Sweetheart 70% Dark Chocolate (88.1) (**)
Silver: Love Brown Cacao (Taiwan) – Eternal Love 72% Dark Chocolate (87.5) (**)
Barres llises/originals amb altres Theobromas
Gold: Chocolateria Pumatiy (Peru) – Majambo 62% – Megantoni (90.9) (**)
Silver: Paccari Chocolate (Ecuador) – Bicolor Patasmuyo 70% (90.7) (**)
Silver: Allo Simonne (Canada) – Chocolat Noir Jaguar 70% (87.9) (**)
Silver: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Alternative Monviso – Macambo (87.6) (**)
Barres llises/originals blanques
Gold: Chocopunto by Mabel (Dominican Republic) – 40% White Chocolate (89.1) (**)
+ Gold: Chocolate Maker
+ Gold: Growing Country
+ Special: Caramelized
Silver: Chocolateria Pumatiy (Peru) – Chocolate blanco 50 % chuncho (88.7) (**)
Silver: SATURNBIRD (China) – 33%White Chocolate (88.3) (**)
Bronze: Notes de fève (Switzerland) – Chocolat Blanc Rép. Dom. 2025, Printemps (87.0) (**)
Bronze: NISEKO CACAO CROWN (Japan) – Premium Blonde (86.8) (**)
Bronze: Mendoá Chocolates (Brazil) – Chocolate Branco 35% Cacau Doce de Leite (86.8) (**)
Bronze: Origine Chocolaterie (France) – Tablette Blanc Venezuela 35% (86.5) (**)
Bronze: Friis-Holm Chokolade (Denmark) – White 40% (86.3) (**)
Barres de sabors
Barres de xocolata negra amb una infusió o aroma
Gold: CHAROENDEE CHOCOLATE (Thailand) – Drunken Daddy (90.8) (**)
+ Special: Local ingredients
+ Special: Innovation
Gold: Chocolates Bios (Ecuador) – Bios 70% Sweetened With Mango Sugar (90.8) (**)
+ Special: Alternate sugars
Silver: Goodnow Farms Chocolate (United States) – Limited Edition, Demon Seed Whiskey (90.2) (**)
+ Special: Alcohol
Silver: CHAROENDEE CHOCOLATE (Thailand) – Black Ruby (90.1) (**)
+ Special: Local ingredients
Silver: Feliu Chocolate (Mexico) – Oscuro y café 62% (90.0) (**)
+ Special: Local ingredients
+ Special: Classic
Silver: Goodnow Farms Chocolate (United States) – Limited Release, Root Beer (89.9) (**)
+ Special: Local ingredients
Silver: Goodnow Farms Chocolate (United States) – Limited Release, Winter Maple (89.9) (**)
+ Special: Ingredients
Silver: Cacao Hunters (Colombia) – Cardamom 67% (89.8) (**)
Silver: PARADAi Chocolate (Thailand) – Phuket Dark 70% – White flowers (89.7) (**)
+ Special: Recipe
Silver: Choc-A-Dii (Thailand) – Amico Punna : Coffee Series 60% (89.7) (**)
Silver: Goodnow Farms Chocolate (United States) – Special Reserve, Putnam Rye Whiskey (89.5) (**)
+ Special: Alcohol
Silver: Paccari Chocolate (Ecuador) – Andean Aromatic Eucalyptus 60% (89.3) (**)
+ Special: Local ingredients
Silver: Paccari Chocolate (Ecuador) – Bicolor con Uchu (Ají) 60% (89.3) (**)
+ Special: Alternate theobromas
Silver: Prague Chocolate Steiner & Kovarik (Czech Republic) – Aluna 60% Dark Chocolate with Beetroot (89.2) (**)
+ Special: Recipe
+ Special: Eclectic
Silver: CHAROENDEE CHOCOLATE (Thailand) – Kleeb Lamduan (89.2) (**)
+ Special: Reinterpretation
Silver: Choco Forest (Japan) – ゴマ × 黒ニンニク (89.1) (**)
Silver: Standout Chocolate (Sweden) – Sugar Kelp & Sea Salt (89.1) (**)
+ Special: Gastronomic
Silver: DesBarres Chocolate (Canada) – Only in Canada 72% (89.0) (**)
Silver: Kaori Kakao (Thailand) – Salted Red Berry 65% (88.9) (**)
+ Special: Modern
Silver: Hacienda Napaná (Mexico) – Cazuela 60% (88.7) (**)
+ Special: Local ingredients
+ Special: Recipe
+ Special: Craft
Silver: Honoka’a Chocolate (United States) – Barrel Aged Rum (88.7) (**)
Silver: Friis-Holm Chokolade (Denmark) – Medagla 70% Soy (88.6) (**)
+ Special: Ingredients
+ Special: Gastronomic
Silver: Goodnow Farms Chocolate (United States) – Maker’s Choice, Caramelized Onion (88.6) (**)
+ Special: Gastronomic
+ Special: Ingredients
Silver: Prophecy Chocolate (United States) – Not Chocolate (88.4) (**)
+ Special: Alternate theobromas
+ Special: Craft
+ Special: Local ingredients
Silver: Semilla Escuela de Cacao y Chocolate ( Semilla, Cocoa. And Chocolate School ) (Nicaragua) – Chocolate Oscuro con Ron de Café (88.3) (**)
+ Special: Alcohol
+ Special: Local ingredients
+ Special: Craft
Silver: Dos Aguas (Peru) – Chocolate con Hierba Luisa 70% cacao (88.2) (**)
Silver: Friis-Holm Chokolade (Denmark) – Nicaliso 70% Green Cinnamon (88.1) (**)
Silver: Nittedal Sjokoladefabrikk (Norway) – India Timut Pepper (88.1) (**)
Silver: Kasama Chocolate (Canada) – Single Malt (88.0) (**)
Silver: Honoka’a Chocolate (United States) – Barrel Aged Bourbon (88.0) (**)
Silver: PARADAi Chocolate (Thailand) – Dark 65% Trang – Dry Aged Lemongrass (87.9) (**)
Silver: CHAROENDEE CHOCOLATE (Thailand) – Budsaba (87.8) (**)
Silver: FILFIL Cacao Factory (Japan) – Azuki Beans and Cacao Dark chocolate (87.7) (**)
+ Special: Ingredients
+ Special: Reinterpretation
+ Special: Recipe
Silver: Goodnow Farms Chocolate (United States) – Maker’s Choice, Pure Passion Fruit (87.7) (**)
Silver: Paccari Chocolate (Ecuador) – Ylang Ylang 60% (87.7) (**)
+ Special: Ingredients
Silver: Paccari Chocolate (Ecuador) – Wild Andean Boletus 60% (87.5) (**)
+ Special: Gastronomic
Silver: Infinite cacao (Thailand) – Dark61% Farang Shae Buay (87.5) (**)
+ Special: Ingredients
Bronze: Yosano Roaster Chocolate (Japan) – Chocolate Sparkling 70％ (87.2) (**)
Bronze: Hey Fun Chocolate (Taiwan) – Ruby Black Tea Dark Chocolate (87.1) (**)
Bronze: Nibbo bean to bar chocolate (China) – Kudou Hami-melon 55% Dark Chocolate (87.1) (**)
+ Special: Recipe
Bronze: Hacienda Napaná (Mexico) – Molienda 67% (87.0) (**)
+ Special: Local ingredients
+ Special: Craft
Bronze: DesBarres Chocolate (Canada) – Black Pepper Cardamom 72% (86.9) (**)
Bronze: Little Hey Cacao (China) – 64% B.Pepper Pineapple, Tanzania Dark (86.8) (**)
Bronze: Allo Simonne (Canada) – Chocolat Noir 70% Au Whisky (86.8) (**)
Bronze: Binz Chocolates (Mexico) – Barra 70% Napaná con Chile Pasilla Mixe (86.7) (**)
+ Special: Recipe
+ Special: Ingredients
Bronze: Nibbo bean to bar chocolate (China) – Souffle Violette 60% Perfumer Series (86.7) (**)
Bronze: Chocolat Philippe (Australia) – Chai Papua New Guinea (86.6) (**)
Bronze: The Organic House (Canada) – Nature’s Candy – Soursop 70% (86.6) (**)
Bronze: The Organic House (Canada) – Kumquat Dark Madagascar 70% (86.4) (**)
Bronze: chocoTales of Warsaw (Poland) – 73% Regalo Infused With Exotic Citrus (86.3) (**)
Bronze: Nibbo bean to bar chocolate (China) – Epices Orientales 65% Perfumer Series (86.3) (**)
Bronze: Velmont (Brazil) – Hojicha Razuberi (86.3) (**)
Bronze: Goodnow Farms Chocolate (United States) – Special Reserve, Lawley’s Rum (86.2) (**)
Bronze: Lyons (United States) – Merlot (86.2) (**)
Bronze: Kasama Chocolate (Canada) – Tanduay Rum (86.1) (**)
Bronze: Amber’s Chocolate Thailand (Thailand) – September Bloom (86.0) (**)
Bronze: Standout Chocolate (Sweden) – Spruce Shoots (86.0) (**)
Barres de xocolata negra amb inclusions o trossos
Gold: Vigdis Rosenkilde (Norway) – 70% Piura With Cacao Nibs (90.4) (**)
+ Special: Cacao sourcing
+ Special: Classic
Gold: Sleep Walk Chocolateria (United States) – Aztec (90.4) (**)
+ Special: Reinterpretation
+ Special: Gastronomic
Silver: Elemento Chocolates (Peru) – Awajun Dark con Sal Amazonica (89.3) (**)
+ Special: Local ingredients
Silver: Paccari Chocolate (Ecuador) – Bicolor con Sal 60% (89.3) (**)
+ Special: Alternate theobromas
Silver: CHAROENDEE CHOCOLATE (Thailand) – Foi Thong (88.6) (**)
+ Special: Reinterpretation
Silver: Cacau Dourado Chocolates (Brazil) – Chocolate 70% Cacau Com Cupuaçu (88.0) (**)
Silver: Gånsviks Choklad (Sweden) – 70% Timutpeppar & Hallon (87.7) (**)
Silver: Paccari Chocolate (Ecuador) – Raw 101% (87.7) (**)
Silver: Kasama Chocolate (Canada) – Forest & Sea (87.7) (**)
Silver: Paccari Chocolate (Ecuador) – Spicy Tamarind / Tamarindo Picante 60% (87.7) (**)
+ Special: Local ingredients
Silver: The Organic House (Canada) – Cinnamon Bun 65% Thailand (87.5) (**)
Bronze: Utopick Cacao (Spain) – Lemon Drop (87.3) (**)
Bronze: ANQURIA (Ecuador) – Anquria “100% Cacao – Mucilage & Nibs” (87.3) (**)
Bronze: Utopick Cacao (Spain) – Dark Tanzania With Rum-flambéed Nibs (87.3) (**)
Bronze: Chocolates Bios (Ecuador) – Bios 70% Hog Plum & Salt / Obos con Sal (87.2) (**)
Bronze: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Cioccolato del Monviso ai PERSI PIEN (87.1) (**)
Bronze: Amano Chocolate (United States) – Raspberry Rose (87.0) (**)
+ Special: Recipe
Bronze: ATAHUALPA (Peru) – Chocolate Atahualpa 65% con Café Trozado (86.9) (**)
Bronze: Goodnow Farms Chocolate (United States) – Maker’s Choice, El Carmen Coffee Crunch (86.8) (**)
Bronze: Marou – Faiseurs de Chocolat (Vietnam) – Dark 65% Popped Rice with Pho spice (86.6) (**)
Bronze: Eduardo Silva (Italy) – Ma Maroc (86.6)
Bronze: chocoMe (Hungary) – Chuao 72% With Nibs (86.6) (**)
Bronze: Nibbo bean to bar chocolate (China) – Figs & Gin 60% Dark Chocolate (86.5) (**)
Bronze: Baker’s Artisanal Recipes (India) – The Buzzz..ed Bar (dark 60% W/nibs) (86.4) (**)
Bronze: Aurélien Plassard Chocolatier (France) – Poivre de Kampot Igp Au Sel (86.3) (**)
Bronze: Clorawfila (Spain) – Utkku 77% Orange (86.3) (**)
Bronze: Amano Chocolate (United States) – Citrus Mélange À Trois (86.2) (**)
Bronze: ANQURIA (Ecuador) – Anquria Mucilage & Caramelized Wachansu (86.2) (**)
Bronze: The Organic House (Canada) – Rosemary Focaccia 65% Thailand (86.1) (**)
Barres de xocolata negra amb un farcit
Gold: Guido Castagna (Italy) – Mes Gianduja Fondente (92.2) (**)
+ Special: Local ingredients
+ Special: Recipe
+ Special: Reinterpretation
Silver: Allo Simonne (Canada) – Barre Au Gianduja, Sarrasin Et Melilot (89.3) (**)
+ Special: Alternate theobromas
+ Special: Local ingredients
Silver: Allo Simonne (Canada) – Barre Au Gianduja Et Grué de Cacao (89.2) (**)
+ Special: Alternate theobromas
+ Special: Recipe
Silver: Allo Simonne (Canada) – Barre Au Gianduja (88.7) (**)
+ Special: Local ingredients
+ Special: Alternate theobromas
Silver: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Cioccolato del Monviso – il Gianduja (88.5) (**)
Barres de xocolata amb llet amb una infusió o aroma
Gold: Musée du Chocolat Théobroma (Japan) – Madagascar Project Milk With Ylang Ylang (90.5) (**)
+ Special: Recipe
+ Special: Ingredients
Silver: Honoka’a Chocolate (United States) – Barrel Aged Rum with Coconut Milk (90.0) (**)
Silver: Feliu Chocolate (Mexico) – Leche y Café 58% (89.5) (**)
+ Special: Local ingredients
+ Special: Recipe
+ Special: Classic
Silver: Qantu (Canada) – Milk 55% Maple Moo…ments (89.3) (**)
Silver: CHAROENDEE CHOCOLATE (Thailand) – Sawan (89.2) (**)
+ Special: Ingredients
Silver: Rosa Canina Chocolate (Germany) – Miso Salbei Vietnam Oca 60% (89.1) (**)
+ Special: Gastronomic
Silver: Feliu Chocolate (Mexico) – Leche y Vainilla 58% (88.7) (**)
+ Special: Ingredients
+ Special: Recipe
+ Special: Classic
Silver: Chitra’m Craft Chocolates (India) – Mango Lassi ( Dark Milk Chocolate ) (88.6) (**)
+ Special: Reinterpretation
Silver: Kestar Chocolate (Romania) – Nicaragua O’payo Clasico Milk & Coffee (88.5) (**)
Silver: Miroh! Chocolate Makers (Brazil) – Chocolate Ao Leite Com Café Blum`s (88.2) (**)
Silver: Standout Chocolate (Sweden) – Cloudberry Caramel (87.9) (**)
+ Special: Ingredients
Silver: Pump Street Chocolate (United Kingdom) – Madagascar & Sea Salt 55% Milk Bar (87.9) (**)
Silver: Friis-Holm Chokolade (Denmark) – O’Payo Milk Sansho (87.8) (**)
+ Special: Ingredients
+ Special: Recipe
Bronze: Embers Chocolate (United States) – Dream Bar (87.2) (**)
Bronze: CHAROENDEE CHOCOLATE (Thailand) – Saneh Chan (86.6) (**)
Bronze: Levêlez Chocolate (Mexico) – Levêlez 47% Chocolate con Leche (86.6) (**)
Bronze: San Marzano x Noir Chocolate Bar (Thailand) – Asian Spice Salted Caramel (86.5) (**)
Bronze: Nittedal Sjokoladefabrikk (Norway) – 50% Melk Med Timut Og Pasjonsfrukt (86.0) (**)
Barres de xocolata amb llet amb inclusions o trossos
Gold: Cacau Dourado Chocolates (Brazil) – Chocorock (89.9) (**)
+ Special: Alternate vegan milk
+ Special: Alternate sugars
Silver: Friis-Holm Chokolade (Denmark) – Dark Milk With Candied Orange (88.6) (**)
Silver: Cacau do Céu Chocolates (Brazil) – Choc.canastra Cheese and Dulce de Leche (88.2) (**)
+ Special: Ingredients
+ Special: Reinterpretation
Silver: Friis-Holm Chokolade (Denmark) – O’Payo Milk Salty Liquorice (87.6) (**)
Silver: Nibbo bean to bar chocolate (China) – Apple Butter Crisp 55% Milk Chocolate (87.5) (**)
Bronze: Nugali (Brazil) – Milk Chocolate 45% Cocoa With Brazil Nut (87.3) (**)
Bronze: Coco Kyoto (Japan) – Japanese Black Tea & Mizuo Yuzu (87.0) (**)
Bronze: Feitoria do Cacao (Portugal) – Chocolate de Leite 57% Pastel de Nata (87.0) (**)
Bronze: Feitoria do Cacao (Portugal) – Chocolate de Leite Nicarágua 57% + Nibs (86.9) (**)
Bronze: Choco Del Mar LLC (United States) – Vanilla Starlight Crunch (86.7) (**)
Bronze: Miroh! Chocolate Makers (Brazil) – 45% ao Leite, Banana e Castanha de Caju (86.1) (**)
Bronze: green bean to bar Chocolate (Japan) – Goma (86.1) (**)
Bronze: Paul And Mike (India) – Pistachios & Idukki Cardamom Chocolate (86.0) (**)
Barres de xocolata amb llet amb un farcit
Gold: Magia Piura (Peru) – Tableta 49% ganache algarrobina con maca (88.9) (**)
+ Special: Local ingredients
Bronze: chocolatier Yasushi Sasaki (Belgium) – Vietnamienne (87.3)
Barres de xocolata blanca amb una infusió o aroma
Gold: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Cioccolato del Monviso LampoRosa (90.8) (**)
+ Special: Local ingredients
Silver: Sinki Chocolatemaker (China) – Berry Puree IPA 45% (90.4) (**)
+ Special: Ingredients
+ Special: Recipe
Silver: Sinki Chocolatemaker (China) – Pineapple-Mango IPA 45% (90.1) (**)
+ Special: Ingredients
Silver: CiaoYu (Taiwan) – Taiwan Cocoa&Green Tea White Chocolate (89.7) (**)
Silver: Yojoa Chocolate (Honduras) – White Chocolate with Anise Avocado (89.5) (**)
+ Special: Local ingredients
Silver: Kasama Chocolate (Canada) – Raspberry White (89.5) (**)
Silver: Kasama Chocolate (Canada) – Strawberry White (89.4) (**)
+ Special: Local ingredients
Silver: berry to bar ® (Estonia) – Strawberry Chocolate Polka (89.3) (**)
Silver: Kaori Kakao (Thailand) – Taro White Chocolate 45% (89.0) (**)
+ Special: Ingredients
Silver: Kasama Chocolate (Canada) – Durian White (88.9) (**)
+ Special: Ingredients
+ Special: Gastronomic
Silver: Kaitxo (Spain) – Zuri Gorri (88.5) (**)
Silver: Prague Chocolate Steiner & Kovarik (Czech Republic) – White Chocolate with Pepper and Almonds (87.6) (**)
Bronze: Chocolate Vision (Germany) – Houjicha (87.4)
Bronze: Marou – Faiseurs de Chocolat (Vietnam) – Coconut Milk and Matcha White Chocolate (87.1) (**)
Bronze: Allo Simonne (Canada) – Chocolat Aux Framboises Et Citron (87.1) (**)
Bronze: Castronovo Chocolate (United States) – Cacao Fruit White Chocolate (86.9) (**)
Bronze: berry to bar ® (Estonia) – Wild Blueberry Chocolate (86.8) (**)
Bronze: Nittedal Sjokoladefabrikk (Norway) – Vegan Raspberry (86.5) (**)
Barres de xocolata blanca amb inclusions o trossos
Gold: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Cioccolato del Monviso Viola Mirtillo (91.1) (**)
+ Special: Local ingredients
+ Special: Craft
Silver: Cacau Dourado Chocolates (Brazil) – Chocolate Branco Caramelo Com Coco (89.7) (**)
+ Special: Recipe
Silver: SAM Schoggi (Switzerland) – Violetti Schoggi mit Haskap-Maibeeren (89.1) (**)
+ Special: Ingredients
Silver: Auro Chocolate (Philippines) – Sushi White Chocolate (89.0) (**)
+ Special: Gastronomic
+ Special: Eclectic
Silver: Musée du Chocolat Théobroma (Japan) – Aonori Chocolate (89.0) (**)
+ Special: Ingredients
Silver: Little Hey Cacao (China) – 36% Strawberry Matcha Latte (88.7) (**)
Silver: Chitra’m Craft Chocolates (India) – Sugarless Masala Buttermilk ( Chaas ) (87.7) (**)
+ Special: Reinterpretation
Bronze: SATURNBIRD (China) – Black Soybean Milk Chocolate Crisps (87.2) (**)
Bronze: Chocolates Bios (Ecuador) – Chocolate Blanco 37% Araza (86.6) (**)
Bronze: Auro Chocolate (Philippines) – Calamansi Cheesecake (86.4) (**)
Bronze: Common Ground Cacao (Canada) – Caramel Vanilla Creme Brulee (86.2) (**)
Barres de xocolata amb combination amb una infusió o aroma
Silver: Rhyme and Reason Chocolate Company (United States) – Chocolate Dipped Strawberry (88.1) (**)
Silver: deeper² (China) – Cinnamon Roll (87.5) (**)
Barres de xocolata amb combination amb inclusions o trossos
Silver: Paccari Chocolate (Ecuador) – Coffee Cardamom / Cardamomo con Café 32% (88.6) (**)
+ Special: Ingredients
Bronze: Trüffel Güse Hannover (Germany) – Best Taste Ever (86.1)
Ganaches, palets, bombons i trufes ganache
Ganaches xocolata negra sense aromatitzar o trufes
Gold: Tatsunori Sato (Japan) – Curaray (90.6)
+ Special: Cacao sourcing
+ Special: Recipe
+ Special: Classic
Ganaches o trufes de xocolata negra aromatitzada
Gold: Marou – Faiseurs de Chocolat (Vietnam) – Bonbon Phở (89.1) (**)
+ Special: Gastronomic
+ Special: Recipe
Silver: Garcia Nevett (United States) – Pain d’Epice (87.6)
+ Special: Recipe
+ Special: Ingredients
Silver: Marou – Faiseurs de Chocolat (Vietnam) – Bonbon Chili Lime (87.5) (**)
+ Special: Recipe
Bronze: Highland Chocolatier (United Kingdom) – The Velvet Truffle – Dark Ginger (87.2)
Bronze: Montadero Chocolate (Puerto Rico) – Special Reserve (87.2) (**)
+ Special: Alcohol
Bronze: Monia Achille (Italy) – Un Tè con Hemingway (86.9)
Bronze: Verseau (Japan) – Wasabi (86.9)
+ Special: Ingredients
Bronze: Friis-Holm Chokolade (Denmark) – Cardemomme Dark Chocolate Ganache (86.3) (**)
Ganaches de xocolata amb llet o trufes
Gold: Caramela (Mexico) – Beso de Cacahuate (89.5)
+ Special: Ingredients
+ Special: Recipe
+ Special: Craft
+ Special: Classic
Silver: Coco Kyoto (Japan) – Kyoto Honey & Sweet Osmanthus (89.2) (**)
+ Special: Ingredients
Bronze: Óscar Rodolfo Chocolatier (Mexico) – Bombón de Mezcal – Leche&café 58% Feliu (87.0) (**)
+ Special: Alcohol
Bronze: Gånsviks Choklad (Sweden) – Anais (86.7) (**)
Bronze: Monde du Chocolat (Canada) – Lychee Osmanthus (86.6)
Bronze: Paul And Mike (India) – Masala Chai Bonbon (86.3) (**)
Bronze: Coco Kyoto (Japan) – Japanese Black Tea & Yuzu Caramel (86.1) (**)
Ganaches o trufes de xocolata blanca
Gold: Monde du Chocolat (Canada) – Guava Camellia Oolong (89.4)
+ Special: Ingredients
Silver: Evergreen Sky Catering (Taiwan) – Red Oolong Tea and Yuzu Flavor Chocolate (87.8)
Bronze: OneBite Nama (China) – One Bite Tangerine Sour Plum Nama (86.9)
Bronze: Highland Chocolatier (United Kingdom) – Raspberry & Heather Honey Velvet Truffle (86.6)
Bronze: Friis-Holm Chokolade (Denmark) – ABSINTHE (86.4) (**)
Ganaches o trufes utilitzant recobriment o farcit negre / amb llet
Gold: Verseau (Japan) – Daidai (89.2)
+ Special: Ingredients
+ Special: Recipe
Silver: Tatsunori Sato (Japan) – S Kazenomori & Sakura (88.9)
+ Special: Alcohol
Silver: LA BASE de Chez Lui (Japan) – Osmanthus and Dong Ding Oolong (88.5) (**)
Silver: Tomohiro Onuki (Japan) – Shōyu and Yuzu (88.5) (**)
Silver: Tatsunori Sato (Japan) – Guayusa Tea (88.3)
+ Special: Ingredients
Silver: Garcia Nevett (United States) – Tulasi (88.3)
+ Special: Ingredients
+ Special: Recipe
Silver: Cacao & Cardamom Chocolatier (United States) – Chai Spice (88.1)
Silver: Echocolate (China) – Yuzu Whisky (88.1) (**)
Silver: Tatsunori Sato (Japan) – Yamatotachibana &Budo Sansho (88.0)
+ Special: Ingredients
Silver: Binz Chocolates (Mexico) – Bombón de Pixtle (88.0) (**)
+ Special: Local ingredients
+ Special: Ingredients
+ Special: Craft
Bronze: Tatsunori Sato (Japan) – S Kazenomori & Budo Sansho (86.9)
Bronze: Musée du Chocolat Théobroma (Japan) – Champagne aux Raisins (86.7)
+ Special: Local ingredients
Bronze: Tomohiro Onuki (Japan) – Yukishio Sea Salt & Golden Sesame (86.7) (**)
Bronze: Ett kilo socker (Sweden) – Vätternrundan (86.5)
Bronze: le fleuve (Japan) – Jasmine Flower Ganache (86.5)
Bronze: Tatsunori Sato (Japan) – Amazon Honey (86.3)
+ Special: Ingredients
Bombons a base de fruits secs, nous recobertes
Bombons a base de fruita seca / gianduja amb xocolata negra
Gold: Guido Castagna (Italy) – Pralina Menta e Liquirizia (91.2) (**)
+ Special: Modern
+ Special: Flavoured cremino
Silver: Guido Castagna (Italy) – Pralina Malva Cardamomo (90.6) (**)
Silver: Guido Castagna (Italy) – Giuinott (90.2) (**)
Bronze: Guido Castagna (Italy) – Pralina Cannella e Calendula (87.0) (**)
Bronze: Musée du Chocolat Théobroma (Japan) – Gianduiotto Nagano (dark) (86.9)
+ Special: Ingredients
Dragees de xocolata negra, nous senceres recobertes
Gold: UNE FLAIR (Taiwan) – Vinous Nectar & Agarwood (90.1) (**)
+ Special: Recipe
+ Special: Ingredients
Silver: Burgos Chocolates (Peru) – Granos Cacao con Miel, Polen y Propóleo (89.0) (**)
+ Special: Ingredients
+ Special: Recipe
Silver: Chocolateria Pumatiy (Peru) – Grageas 70% Maiz Andino (88.6) (**)
+ Special: Ingredients
+ Special: Reinterpretation
+ Special: Craft
Silver: Prophecy Chocolate (United States) – Spicy Macambo (88.1) (**)
+ Special: Alternate theobromas
+ Special: Gastronomic
Silver: Prophecy Chocolate (United States) – Choco-Macambo Combo (87.7) (**)
+ Special: Alternate theobromas
+ Special: Ingredients
Bronze: Tatsunori Sato (Japan) – “Amande Chocolat ーAmazon Vanillaー” (87.2)
Bronze: 可愛巧坊(有機農園) (Taiwan) – 70% Flavored Chocolate Solid Bar (86.7) (**)
Bronze: chocoMe (Hungary) – Piemonte hazelnut, salted dark gianduja (86.4) (**)
Dragees de xocolata amb llet, nous senceres recobertes
Gold: Friis-Holm Chokolade (Denmark) – Liquorice Dragée (90.8) (**)
+ Special: Ingredients
Silver: Cococaravan (United Kingdom) – Chocolate Tamari Almonds (87.6) (**)
+ Special: Gastronomic
Bronze: Nugali (Brazil) – Dragée Coffee Beans (86.8) (**)
Nut based pralines with white chocolate
Silver: Gardini (Italy) – Cremino Pistacchio (88.1)
Dragees de xocolata blanca, nous senceres recobertes
Silver: Savorworks Roasters (India) – CashewNut Tom Kha Dragee (88.3) (**)
Praliné a base de nous / gianduja amb xocolata amb llet …
Gold: Murena Suite (Italy) – Cremino Classico (90.5) (**)
+ Special: Ingredients
Silver: Gardini (Italy) – Cremino Liquirizia (88.4)
Silver: The Jewelled Cocoa Bean (Canada) – Salted Caramel Pecan Bonbon (88.1)
Silver: Gardini (Italy) – Cremino Amarena (88.1)
Silver: Gardini (Italy) – Cremino Noci (87.7)
Bronze: Murena Suite (Italy) – Cremino Fondente (86.1) (**)
Massapà recobert de xocolata amb llet …
Gold: le fleuve (Japan) – Citrus and Almonds (90.2)
Caramels
Caramels recoberts de xocolata negra
Bronze: Friis-Holm Chokolade (Denmark) – Star Anise Caramel (86.9) (**)
Caramels recoberts de xocolata amb llet
Bronze: Friis-Holm Chokolade (Denmark) – Winter Caramel (86.2) (**)
Altres – fruita / sucre / mantega / crema
Pastes de fruita recobertes de xocolata amb llet, gelatina/gelée ..
Silver: Miroh! Chocolate Makers (Brazil) – Bombom de Cupuaçu Com Cumaru (88.0) (**)
+ Special: Alternate theobromas
+ Special: Ingredients
+ Special: Craft
Combination chocolate enrobed fruit pastes, jellies/gelée
Bronze: Auro Chocolate (Philippines) – Provence (87.4) (**)
Fruita sencera recoberta de xocolata negra
Silver: Maychoco (Spain) – Mango Bañado En Chocolate 70% Piura (88.3) (**)
+ Special: Local ingredients
Silver: Levêlez Chocolate (Mexico) – Manguitos Enchilados 75% (87.8) (**)
+ Special: Ingredients
+ Special: Reinterpretation
Bronze: Chocolateria Pumatiy (Peru) – Gragea 70% con aguaymanto (86.9) (**)
Bronze: Falicetto Cioccolato Puro Piacenza (Italy) – Sgranfgnòn Boero (86.7)
Bronze: Cacao Hunters (Colombia) – Gulupa Recubierta (86.7) (**)
Bronze: UNE FLAIR (Taiwan) – Fruit Inlay Rum Golden Coin (86.5) (**)
Fruita sencera recoberta de xocolata amb llet
Gold: Paul And Mike (India) – Milk Chocolate Coated Salted Capers (90.0) (**)
+ Special: Innovation
+ Special: Eclectic
+ Special: Ingredients
Silver: Chocolateria Pumatiy (Peru) – Fresa Especial 70/50 (89.3) (**)
+ Special: Ingredients
Bronze: UNE FLAIR (Taiwan) – Ruby Tomato & Pink Pepper (86.1) (**)
Fruita sencera recoberta de xocolata blanca
Silver: Auro Chocolate (Philippines) – Pineapple Crunch (87.6) (**)
Manon / mantega / crema recoberta de xocolata negra
Gold: Friis-Holm Chokolade (Denmark) – Jamaica Rum (89.4) (**)
+ Special: Alcohol
Manon / mantega / crema recoberta de xocolata amb llet ..
Gold: UNE FLAIR (Taiwan) – The Black Pearl of Aomori (89.2) (**)
+ Special: Gastronomic
Cremes per untar
Cremes per untar de xocolata negra (sense llet en pols)
Gold: Guido Castagna (Italy) – Crema Nocciola +55 (93.7) (**)
Silver: Cuore di Langa (Italy) – Blanghe (92.2) (**)
+ Special: Alternate theobromas
Silver: Allo Simonne (Canada) – Tartinade Chocolat Jaguar / Spread (90.5) (**)
+ Special: Local ingredients
+ Special: Alternate theobromas
Silver: Allo Simonne (Canada) – Tartinade Sarrasin / Buckwheat spread (90.0) (**)
+ Special: Local ingredients
Bronze: Sweets Escalier (Japan) – Spread Gianduja (87.4) (**)
Cremes per untar de xocolata amb llet
Bronze: Monia Achille (Italy) – Me (86.3)
Cocoa Powder
Silver: Mindo Chocolate (Ecuador) – Polvo de Cacao (86.1) (**)
Bronze: Marou – Faiseurs de Chocolat (Vietnam) – Single Origin Vietnam Cacao Powder (85.7) (**)
Cocoa Butter
Gold: Semillas de amor (Peru) – Semillas Manteca de Cacao (89.3) (**)
Silver: Chocolaterie Morin (France) – Beurre de Cacao Pérou Chanchamayo (88.4) (**)
Silver: Hacienda Napaná (Mexico) – Manteca de Cacao Hacienda Napaná (88.2) (**)
Silver: Catica Chocolates (Costa Rica) – Cocoa butter (87.8) (**)
Bronze: Sa-rarn Chocolate (Thailand) – Surat Thani Cocoa Butter (86.2) (**)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
