{"id":60375,"date":"2025-08-16T18:25:22","date_gmt":"2025-08-16T18:25:22","guid":{"rendered":"https:\/\/enter.chocolateawards.com\/?p=60375"},"modified":"2025-08-18T12:35:53","modified_gmt":"2025-08-18T12:35:53","slug":"americas-latin-america-caribbean-bean-to-bar-and-craft-chocolatier-competition-2025-winners","status":"publish","type":"post","link":"https:\/\/enter.chocolateawards.com\/ca\/competitions\/americas\/americas-latin-america-caribbean-bean-to-bar-and-craft-chocolatier-competition-2025-winners\/","title":{"rendered":"Americas – Latin America & the Caribbean Bean-to-Bar and Craft Chocolatier Competition 2025 – Winners"},"content":{"rendered":"\t\t
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The International Chocolate Awards is pleased to announce the Winners of the 2025 Americas – Latin America & the Caribbean Bean-to-Bar and Craft Chocolatier Competition<\/strong>, which was judged remotely during Summer 2025 alongside the Americas – USA & Canada<\/strong> competition.<\/p>

Online Winners Presentation event – September 9, 2025<\/h4>

Join us for a special online event featuring chats, interviews, videos and features with our winners, judges and sponsors on September 9. Details of the event will be announced soon.<\/p>

This competition focuses on fine, craft and micro-batch chocolate makers who work directly from cacao beans to produce plain\/origin and flavoured chocolate bars and craft chocolatiers making filled chocolates, drag\u00e9es and spreads from the Latin America & the Caribbean region.<\/p>

Winners will go through to the World Final in October 2025.<\/p>

The Renaissance of Chocolate in Latin America<\/h3>

Though this vast part of the Americas was the first home of cacao and gave the world the gift of chocolate, international trade regarded it for too long as a source of cacao, not finished fine chocolate. The pendulum has swung, and now the cacao countries of tropical America from Mexico to the Caribbean, through Central America and down to the steamy heart of South America are rewriting chocolate history and achieving high standards of excellence with their craft chocolates and filled confections; what was once thought as the domain of Old World makers. Peruvians celebrated their own innovative work in the cacao and chocolate worlds in their dedicated competition, which was announced on July 19 in Lima<\/a>.<\/p>

Diverse and Vibrant Entries from Small and Large Craft Makers<\/h3>

Several themes come through in the winning entries of this competition. As in the US and Canada, the field is diverse in scope and inspiration, and is mostly dominated by small craft makers, growing in number even in countries that have lagged in other competitions. Newcomers with bold offerings and superlative cacaos have joined the ranks of larger and well-established brands with a longer track record of excellence, such as Gold winners Cacao Hunters from Colombia; explorers of hidden gems like the cacao from the Sierra Nevada de Santa Marta not far from the Caribbean, and Tumaco, an enclave of Afro-Columbian traditions by the Pacific.<\/p>

Pride in Local Cultural Heritage<\/h3>

What joins them all together is a sense of pride in local cacao, many grown by the makers, or brought out from obscurity through partnerships between makers with local farmers in post-harvest improvements in parts of the Americas that might be considered challenging due to geographic difficulty or social and political challenges. Cultural distinctions also come through clearly in recipes that celebrate local culinary lore and even ingredients in danger of extinction.<\/p>

The Honduran Dark Chocolate with Gifity, a Silver by Mayak, a chocolate maker from Roat\u00e1n, one of the Bay Islands, is flavored with gifity, an Afro-Caribbean medicinal concoction made with dozens of herbs, barks, and woody vines. It is a thoughtful tribute to the predominant contribution of the Gar\u00edfuna, a group of mixed African and indigenous heritage, in coastal Honduras. Dominican Definite Chocolate deploys a staple of native Taino cuisine and a favorite bread in the Caribbean for texture, casabe, in the Silver Crunchy Cassava 70%. Binxe\u2019s superlative Gold- Barra 70% cacao con chile pasilla mixe is an ode to a legendary smoked pasilla chile from la Ca\u00f1ada in Oaxaca; hard to find even in its place of origin.<\/p>

This quest for cultural belonging resonates clearly in the Bomb\u00f3n pox y caf\u00e9, a second-time Gold winner by \u00d3scar Rodolfo Chocolater\u00eda, a young maker from Chiapas, Mexico, made with directly sourced Chiapas cacao from Hacienda Napan\u00e1 and flavored with the fermented Maya drink pox.<\/p>

Gold Winners Take Cacao Butter into their Own Hands<\/h3>

In a testament to the region’s dedication to artisanal craftsmanship, some Latin American craft companies are extracting their own cacao butter from fine cacao of interesting genetics they grow themselves using totally artisanal methods. Hacienda Napan\u00e1 in Chiapas, Mexico, is a superlative example of this hands-on commitment to quality and heritage.<\/p>

Advances in Mexico and Venezuela<\/h3>

The early commercial history of cacao before it became a world commodity was written in Latin America, and this competition takes the pulse of the entire region, celebrating the awakening of two countries that played a pivotal role in cacao trade and history at different points in time, Mexico and Venezuela. In the last few years, Mexico has become a larger player in the Awards, with winners exploring fine cacao and advances in post-harvest treatment in Tabasco and Chiapas in remarkable chocolates that are true to bean.<\/p>

As befits a country with varied regional cuisines, Mexican winning entries explore local ingredients from chiles and the licorice-tasting mamey sapote seed (pixtle), to the startling scarlet flower of the flor de manita (Chiranthodendrum pentadactylon), which is used as a fermentation enhancer by Krud cacao virgin in its Flor de manita, Herbolaria Maya, a Gold in Plain\/origin chocolate bars with alternative ingredients.<\/p>

Venezuela, despite its current turmoil, remains true to its reputation as a fine cacao producer, with forward-thinking makers like Delirio, a small craft company based in Margarita Island. Taking the Gold in the micro-batch plain\/origin dark chocolate bars for Barlovento 65% cacao, this is a reminder of the special Carenero cacao, a mix of different genetics, grown in this historic cacao region northeast of Caracas. Other Golds for Delirio in white chocolate and dark chocolate bars with inclusions or pieces are good news for a country rich with talent and fine cacao.<\/p>

Judges<\/h3>

The judging panel<\/a> for this competition included our regular Americas judges, along with many of our IICCT alumni, other specialists from the local area and members of our international Grand Jury panel.<\/p>

All judging was anonymised, including at the Grand Jury final session, where Golds, Silver and Bronze prizes were awarded by private voting according to the Grand Jury rules.\u00a0Grand Jury Finalists are listed here<\/a>.<\/p>

All Gold, Silver and Bronze winners in this competition are eligible to enter the World Final in October 2025.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Diamond Custom Machines - Judging shipping partner<\/h3>

Big thanks to DCM for all their help getting the judging samples out to our judges in a timely manner. Find out more about DCM here<\/a>.<\/p><\/div> <\/div>\n <\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Prizes<\/h3>

The winners of the 2025 Americas – Latin America & the Caribbean Bean-to-Bar and Craft Chocolatier Competition are:<\/p>

(Prizes are shown in score order for each medal)<\/em><\/p>

‘Best in competition’ overall winners<\/h1>

Plain\/origin dark bar categories<\/h2>Gold<\/strong>: Krud cacao virgen<\/a><\/span><\/em>  (Mexico) – Flor de Manita, Herbolaria Maya<\/strong> (90.6<\/span><\/strong>)<\/span>

Flavoured bar categories<\/h2>Gold<\/strong>: Delirio Chocolate<\/a><\/span><\/em>  (Venezuela) – Orange 65% Cacao<\/strong> (91.6<\/span><\/strong>)<\/span>

Filled chocolates<\/h2>Gold<\/strong>: Binz Chocolates<\/a><\/span><\/em>  (Mexico) – Bombon de Pixtle<\/strong> (92.5<\/span><\/strong>)<\/span>
<\/div>

Barres llises\/originals<\/h1>
<\/div>

Barres llises\/originals negres<\/h2>

Gold<\/strong>: Cacao Hunters<\/a><\/span><\/em>  (Colombia) – Sierra Nevada 64%<\/strong> (89.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Gold<\/strong>: Colombia<\/span><\/p>

+ Gold<\/strong>: Chocolate Maker<\/span><\/p>

+ Gold<\/strong>: Direct Traded<\/span><\/p>

+ Gold<\/strong>: Growing Country<\/span><\/p>

Bronze<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Gal\u00e1pagos 75%<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Innovation<\/span><\/p>

Bronze<\/strong>: Cacao Hunters<\/a><\/span><\/em>  (Colombia) – Perla Negra 74%<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: INARU<\/a><\/span><\/em>  (Puerto Rico) – 62% Dark Chocolate<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – La Cumbia 70%<\/strong> (87.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Raw 70%<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Micro-batch – Barres llises\/originals negres<\/h2>

Gold<\/strong>: Delirio Chocolate<\/a><\/span><\/em>  (Venezuela) – Barlovento 65% Cacao<\/strong> (90.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Gold<\/strong>: Chocolate Maker<\/span><\/p>

+ Gold<\/strong>: Direct Traded<\/span><\/p>

+ Gold<\/strong>: Growing Country<\/span><\/p>

Silver<\/strong>: Binz Chocolates<\/a><\/span><\/em>  (Mexico) – Barra 70% Siibalkuj<\/strong> (89.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Gold<\/strong>: Mexico<\/span><\/p>

Silver<\/strong>: Feliu Chocolate<\/a><\/span><\/em>  (Mexico) – Soconusco 70%<\/strong> (88.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Delirio Chocolate<\/a><\/span><\/em>  (Venezuela) – Choron\u00ed 70% Cacao<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Argencove<\/a><\/span><\/em>  (Nicaragua) – Batch 18 80%<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Argencove<\/a><\/span><\/em>  (Nicaragua) – Cocibolca 70%<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: AYITIKA<\/a><\/span><\/em>  (Haiti) – Jakmel (amelonado)<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Binz Chocolates<\/a><\/span><\/em>  (Mexico) – Barra 77% Cundeamor<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Binz Chocolates<\/a><\/span><\/em>  (Mexico) – Barra 80% Napan\u00e1<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Argencove<\/a><\/span><\/em>  (Nicaragua) – Apoyo 70%<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Zamukia Chocolate<\/em>  (Colombia) – Chocolate 71 % Cacao Arhuaco<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Lev\u00ealez Chocolate<\/a><\/span><\/em>  (Mexico) – 82% Comalcalco<\/strong> (87.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Hacienda Napan\u00e1<\/em>  (Mexico) – Napan\u00e1<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Atucun<\/a><\/span><\/em>  (Honduras) – 65% Clandestinas Atucun<\/strong> (86.7<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Barres llises\/originals\/negres alt % (> 85%)<\/h2>

Gold<\/strong>: Argencove<\/a><\/span><\/em>  (Nicaragua) – 92 Bar<\/strong> (89.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Gold<\/strong>: Chocolate Maker<\/span><\/p>

+ Gold<\/strong>: Growing Country<\/span><\/p>

Silver<\/strong>: Cacao Hunters<\/a><\/span><\/em>  (Colombia) – Hachimitsu 86%<\/strong> (89.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Gold<\/strong>: Direct Traded<\/span><\/p>

Bronze<\/strong>: Sib\u00f6 Chocolate Costa Rica<\/a><\/span><\/em>  (Costa Rica) – Super Dark 99%<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Raw 90%<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Eden Reserve Cacao Royale<\/a><\/span><\/em>  (Grenada) – Dark Chocolate (Protocol 2)<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Barres llises\/originals amb llet<\/h2>

Gold<\/strong>: Cacao Hunters<\/a><\/span><\/em>  (Colombia) – Tumaco Leche 53%<\/strong> (88.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Gold<\/strong>: Chocolate Maker<\/span><\/p>

+ Gold<\/strong>: Direct Traded<\/span><\/p>

+ Gold<\/strong>: Growing Country<\/span><\/p><\/div>

Micro-batch – Barres llises\/originals amb llet<\/h2>

Silver<\/strong>: Finca Manantiales<\/a><\/span><\/em>  (Ecuador) – 60% Dark Milk Chocolate Bar 50g<\/strong> (88.2<\/span><\/strong>)<\/span> ( * INDUCACAO S.A.)<\/span> (**)<\/span><\/p>

+ Gold<\/strong>: Growing Country<\/span><\/p>

+ Gold<\/strong>: Direct Traded<\/span><\/p>

Silver<\/strong>: Mendo\u00e1 Chocolates<\/a><\/span><\/em>  (Brazil) – Chocolate 50% Cacau Ao Leite<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Guille Chocolateria<\/em>  (Honduras) – Chocolate con Leche<\/strong> (88.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: C\u00f3dice Cacao<\/a><\/span><\/em>  (Mexico) – Chocolate con Leche 55% Hacienda Rc<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Colors Chocolate<\/a><\/span><\/em>  (Dominican Republic) – Monte Adentro<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Pretiosus<\/a><\/span><\/em>  (Brazil) – Chocolate Ao Leite 45% Cacau<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Zamukia Chocolate<\/em>  (Colombia) – Chocolate 59% Arhuaco con Leche<\/strong> (85.9<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Barres llises\/originals alternative<\/h2>

Gold<\/strong>: Krud cacao virgen<\/a><\/span><\/em>  (Mexico) – Flor de Manita, Herbolaria Maya<\/strong> (90.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Gold<\/strong>: Chocolate Maker<\/span><\/p>

+ Gold<\/strong>: Growing Country<\/span><\/p>

+ Special<\/strong>: Fermentation additions<\/span><\/p>

+ Special<\/strong>: Alternate sugars<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

Silver<\/strong>: Eden Reserve Cacao Royale<\/a><\/span><\/em>  (Grenada) – Cacao Royale 70%<\/strong> (88.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Chocolates Bios<\/a><\/span><\/em>  (Ecuador) – 70% Whole Fruit Mucilage<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Barres llises\/originals blanques<\/h2>

Gold<\/strong>: Delirio Chocolate<\/a><\/span><\/em>  (Venezuela) – Chocolate Blanco 33% Cacao<\/strong> (89.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Gold<\/strong>: Chocolate Maker<\/span><\/p>

+ Gold<\/strong>: Growing Country<\/span><\/p>

Bronze<\/strong>: JUCOLATTE<\/a><\/span><\/em>  (Brazil) – 33% Doce de Leite Chocolate Bean to Bar<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Chocopunto by Mabel<\/a><\/span><\/em>  (Dominican Republic) – Chocopunto by Mabel 35% White Chocolate<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Pretiosus<\/a><\/span><\/em>  (Brazil) – Chocolate Branco<\/strong> (85.7<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Barres de sabors<\/h1>
<\/div>

Barres de xocolata negra amb una infusi\u00f3 o aroma<\/h2>

Gold<\/strong>: Binz Chocolates<\/a><\/span><\/em>  (Mexico) – Barra 70% Cacao con Chile Pasilla Mixe<\/strong> (89.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

+ Special<\/strong>: Gastronomic<\/span><\/p>

Silver<\/strong>: Lev\u00ealez Chocolate<\/a><\/span><\/em>  (Mexico) – 58% Maracuy\u00e1<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

Silver<\/strong>: Mayak Chocolate<\/a><\/span><\/em>  (Honduras) – 65% Dark Chocolate With Gifity<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

+ Special<\/strong>: Reinterpretation<\/span><\/p>

Silver<\/strong>: AYITIKA<\/a><\/span><\/em>  (Haiti) – Jenjanm<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: LIKKLE MORE CHOCOLATE<\/a><\/span><\/em>  (Jamaica) – Fresh Ginger 70% Cocoa<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Lev\u00ealez Chocolate<\/a><\/span><\/em>  (Mexico) – 58% Frambuesa<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Lev\u00ealez Chocolate<\/a><\/span><\/em>  (Mexico) – 58% Mango<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Huma Chocolate<\/a><\/span><\/em>  (Ecuador) – Chillangua 60% Cacao<\/strong> (85.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: MCB Xocolate<\/em>  (Venezuela) – Chocolate 74% con Mus\u00edlago de cacao<\/strong> (85.7<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Barres de xocolata negra amb inclusions o trossos<\/h2>

Gold<\/strong>: Delirio Chocolate<\/a><\/span><\/em>  (Venezuela) – Orange 65% Cacao<\/strong> (91.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Recipe<\/span><\/p>

Silver<\/strong>: Definite Chocolate<\/em>  (Dominican Republic) – Crunchy Cassava 70% Dominican Republic<\/strong> (88.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

+ Special<\/strong>: Gastronomic<\/span><\/p>

Silver<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – 32% Caf\u00e9<\/strong> (88.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Argencove<\/a><\/span><\/em>  (Nicaragua) – Caramelized Cacao Nibs<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Cardamomo con Caf\u00e9<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Chocolates Bios<\/a><\/span><\/em>  (Ecuador) – 70% Dark Chocolate Tangerine<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Cacao Hunters<\/a><\/span><\/em>  (Colombia) – Sierra Nevada 64% con Gulupa<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Raw 101%<\/strong> (87.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Eden Reserve Cacao Royale<\/a><\/span><\/em>  (Grenada) – Moringa Supreme<\/strong> (86.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Chocolates Ruah<\/a><\/span><\/em>  (Bolivia) – Chocolate al 75% de Cacao con Maracuya<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Huma Chocolate<\/a><\/span><\/em>  (Ecuador) – Chocada 60% Cacao<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: LIKKLE MORE CHOCOLATE<\/a><\/span><\/em>  (Jamaica) – Jamaican Thyme & Orange Peel 70% Cocoa<\/strong> (86.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Chocolates Bios<\/a><\/span><\/em>  (Ecuador) – 70% Dark Caramelized Macambo % Mucilage<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Delirio Chocolate<\/a><\/span><\/em>  (Venezuela) – Mampatare 65% Cacao<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Barres de xocolata amb llet amb una infusi\u00f3 o aroma<\/h2>

Gold<\/strong>: Miroh! Chocolate Makers<\/a><\/span><\/em>  (Brazil) – Chocolate ao Leite com Caf\u00e9 Blums<\/strong> (88.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Feliu Chocolate<\/a><\/span><\/em>  (Mexico) – Leche y Caf\u00e9 58%<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Classic<\/span><\/p><\/div>

Barres de xocolata amb llet amb inclusions o trossos<\/h2>

Bronze<\/strong>: Miroh! Chocolate Makers<\/a><\/span><\/em>  (Brazil) – 42% Leite com Banana e Castanha de Caju<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Colors Chocolate<\/a><\/span><\/em>  (Dominican Republic) – Cracking Coffee<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Definite Chocolate<\/em>  (Dominican Republic) – Arroz con Leche – Dominican Republic<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Cacau do C\u00e9u Chocolates<\/a><\/span><\/em>  (Brazil) – 40% com Queijo Canastra e Doce de Leite<\/strong> (85.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Ju Arl\u00e9o Chocolates<\/a><\/span><\/em>  (Brazil) – Chocolate 55% Cacau Ao Leite Com Caf\u00e9<\/strong> (85.5<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Barres de xocolata blanca amb una infusi\u00f3 o aroma<\/h2>

Silver<\/strong>: Delirio Chocolate<\/a><\/span><\/em>  (Venezuela) – Margarita 37% Cacao<\/strong> (88.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p><\/div>

Barres de xocolata blanca amb inclusions o trossos<\/h2>

Silver<\/strong>: Ju Arl\u00e9o Chocolates<\/a><\/span><\/em>  (Brazil) – Chocolate Doce de Leite Crocante<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Cacau do C\u00e9u Chocolates<\/a><\/span><\/em>  (Brazil) – Chocolate Branco Maracuj\u00e1 Cacau do C\u00e9u<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Noel Verde<\/a><\/span><\/em>  (Ecuador) – Macambo con Sal Prieta<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Gastronomic<\/span><\/p><\/div>

Ganaches, palets, bombons i trufes ganache<\/h1>
<\/div>

Ganaches o trufes de xocolata negra aromatitzada<\/h2>

Gold<\/strong>: \u00d3scar Rodolfo Chocolatier<\/a><\/span><\/em>  (Mexico) – Bomb\u00f3n Pox y Caf\u00e9 – Hacienda Napan\u00e1<\/strong> (91.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

+ Special<\/strong>: Craft<\/span><\/p>

+ Special<\/strong>: Reinterpretation<\/span><\/p>

Silver<\/strong>: \u00d3scar Rodolfo Chocolatier<\/a><\/span><\/em>  (Mexico) – Bomb\u00f3n de Caf\u00e9 – Huimango 69%<\/strong> (89.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Recipe<\/span><\/p>

Silver<\/strong>: \u00d3scar Rodolfo Chocolatier<\/a><\/span><\/em>  (Mexico) – Bomb\u00f3n de T\u00e9 Negro – Huimango 69%<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Ganaches o trufes utilitzant recobriment o farcit negre \/ amb llet ..<\/h2>

Gold<\/strong>: Colors Chocolate<\/a><\/span><\/em>  (Dominican Republic) – Grand Cru Guananico Ganache<\/strong> (89.0<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Ganaches o trufes utilitzant recobriment o farcit negre \/ amb llet<\/h2>

Gold<\/strong>: Binz Chocolates<\/a><\/span><\/em>  (Mexico) – Bombon de Pixtle<\/strong> (92.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

+ Special<\/strong>: Reinterpretation<\/span><\/p>

Silver<\/strong>: T21 confiter\u00eda<\/a><\/span><\/em>  (Ecuador) – Bomb\u00f3n frutos andinos<\/strong> (87.7<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

+ Special<\/strong>: Reinterpretation<\/span><\/p>

+ Special<\/strong>: Eclectic<\/span><\/p>

Bronze<\/strong>: Montadero Chocolate<\/a><\/span><\/em>  (Puerto Rico) – Cherry blossom<\/strong> (85.7<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Bombons a base de fruits secs, nous recobertes<\/h1>
<\/div>

Dragees de xocolata negra, nous senceres recobertes<\/h2>

Gold<\/strong>: Hacienda Napan\u00e1<\/em>  (Mexico) – Confites Napan\u00e1<\/strong> (90.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Craft<\/span><\/p><\/div>

Dragees de xocolata amb llet, nous senceres recobertes<\/h2>

Silver<\/strong>: LIKKLE MORE CHOCOLATE<\/a><\/span><\/em>  (Jamaica) – Hazelnut Pearls<\/strong> (88.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Cacaoterra<\/a><\/span><\/em>  (El Salvador) – Cinnamon Dusted Chocolate Covered Almond<\/strong> (86.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Nugali<\/a><\/span><\/em>  (Brazil) – Drag\u00e9e Cocoa Nibs<\/strong> (85.5<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

<\/h1>
<\/div>

Cocoa Powder<\/h2>

Gold<\/strong>: Hacienda Napan\u00e1<\/em>  (Mexico) – Cacao en Polvo<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Chocolatepeque<\/a><\/span><\/em>  (Honduras) – Cacao Puro En Polvo<\/strong> (85.7<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Cocoa Butter<\/h2>

Gold<\/strong>: Hacienda Napan\u00e1<\/em>  (Mexico) – Manteca de Cacao<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Catica Chocolates<\/em>  (Costa Rica) – Catica Chocolates Cacao Butter<\/strong> (84.6<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

(*)  Declared chocolate maker for private label bars.<\/em><\/p>

(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.<\/em><\/p><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Announcing the Winners of the 2025 Americas – Latin America & the Caribbean Bean-to-Bar and Craft Chocolatier Competition<\/p>\n","protected":false},"author":4061,"featured_media":60376,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[128],"tags":[217,84,134,135,208,136,137,209,133],"class_list":["post-60375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-americas","tag-217","tag-americas","tag-bean-to-bar","tag-craft-chocolatier","tag-latin-america","tag-news","tag-results","tag-the-caribbean","tag-winners"],"yoast_head":"\nAmericas - Latin America & the Caribbean Bean-to-Bar and Craft Chocolatier Competition 2025 - Winners - International Chocolate Awards<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/enter.chocolateawards.com\/competitions\/americas\/americas-latin-america-caribbean-bean-to-bar-and-craft-chocolatier-competition-2025-winners\/\" \/>\n<meta name=\"twitter:label1\" content=\"Escrit per\" \/>\n\t<meta name=\"twitter:data1\" content=\"Lilla Toth-Tatai\" \/>\n\t<meta name=\"twitter:label2\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minuts\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/enter.chocolateawards.com\/competitions\/americas\/americas-latin-america-caribbean-bean-to-bar-and-craft-chocolatier-competition-2025-winners\/\",\"url\":\"https:\/\/enter.chocolateawards.com\/competitions\/americas\/americas-latin-america-caribbean-bean-to-bar-and-craft-chocolatier-competition-2025-winners\/\",\"name\":\"Americas - 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