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, which was judged remotely during Summer 2025 alongside the Americas – USA & Canada competition.
Online Winners Presentation event – September 9, 2025
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.
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, dragées and spreads from the Latin America & the Caribbean region.
Winners will go through to the World Final in October 2025.
The Renaissance of Chocolate in Latin America
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.
Diverse and Vibrant Entries from Small and Large Craft Makers
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.
Pride in Local Cultural Heritage
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.
The Honduran Dark Chocolate with Gifity, a Silver by Mayak, a chocolate maker from Roatán, 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 GarÃfuna, 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’s superlative Gold- Barra 70% cacao con chile pasilla mixe is an ode to a legendary smoked pasilla chile from la Cañada in Oaxaca; hard to find even in its place of origin.
This quest for cultural belonging resonates clearly in the Bombón pox y café, a second-time Gold winner by Óscar Rodolfo ChocolaterÃa, a young maker from Chiapas, Mexico, made with directly sourced Chiapas cacao from Hacienda Napaná and flavored with the fermented Maya drink pox.
Gold Winners Take Cacao Butter into their Own Hands
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 Napaná in Chiapas, Mexico, is a superlative example of this hands-on commitment to quality and heritage.
Advances in Mexico and Venezuela
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.
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.
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.
Judges
The judging panel 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.
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. Grand Jury Finalists are listed here.
All Gold, Silver and Bronze winners in this competition are eligible to enter the World Final in October 2025.
Diamond Custom Machines - Judging shipping partner
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.
Prizes
The winners of the 2025 Americas – Latin America & the Caribbean Bean-to-Bar and Craft Chocolatier Competition are:
(Prizes are shown in score order for each medal)
‘Best in competition’ overall winners
Plain/origin dark bar categories
Gold: Krud cacao virgen (Mexico) – Flor de Manita, Herbolaria Maya (90.6)Flavoured bar categories
Gold: Delirio Chocolate (Venezuela) – Orange 65% Cacao (91.6)Filled chocolates
Gold: Binz Chocolates (Mexico) – Bombon de Pixtle (92.5)Plain/origin bars
Plain/origin dark chocolate bars
Gold: Cacao Hunters (Colombia) – Sierra Nevada 64% (89.2) (**)
+ Gold: Colombia
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Gold: Growing Country
Bronze: Paccari Chocolate (Ecuador) – Galápagos 75% (87.6) (**)
+ Special: Innovation
Bronze: Cacao Hunters (Colombia) – Perla Negra 74% (87.5) (**)
Bronze: INARUÂ (Puerto Rico) – INARU 62% Dark Chocolate (87.4) (**)
Bronze: Paccari Chocolate (Ecuador) – La Cumbia 70% (87.0) (**)
Bronze: Paccari Chocolate (Ecuador) – Raw 70% (86.6) (**)
Micro-batch – Plain/origin dark chocolate bars
Gold: Delirio Chocolate (Venezuela) – Barlovento 65% Cacao (90.5) (**)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Gold: Growing Country
Silver: Binz Chocolates (Mexico) – Barra 70% Siibalkuj (89.9) (**)
+ Gold: Mexico
Silver: Feliu Chocolate (Mexico) – Soconusco 70% (88.7) (**)
Silver: Delirio Chocolate (Venezuela) – Choronà 70% Cacao (88.1) (**)
Silver: Argencove (Nicaragua) – Batch 18 80% (88.1) (**)
Bronze: Argencove (Nicaragua) – Cocibolca 70% (87.9) (**)
Bronze: AYITIKAÂ (Haiti) – Jakmel (amelonado) (87.7) (**)
Bronze: Binz Chocolates (Mexico) – Barra 77% Cundeamor (87.5) (**)
Bronze: Binz Chocolates (Mexico) – Barra 80% Napaná (87.4) (**)
Bronze: Argencove (Nicaragua) – Apoyo 70% (87.2) (**)
Bronze: Zamukia Chocolate (Colombia) – Chocolate 71 % Cacao Arhuaco (87.1) (**)
Bronze: Levêlez Chocolate (Mexico) – Levêlez 82% Comalcalco (87.0) (**)
Bronze: Hacienda Napaná (Mexico) – Napaná (86.9) (**)
Bronze: Atucun (Honduras) – 65% Clandestinas Atucun (86.7) (**)
High % plain/origin dark chocolate bars (85% and over)
Gold: Argencove (Nicaragua) – 92 Bar (89.3) (**)
+ Gold: Chocolate Maker
+ Gold: Growing Country
Silver: Cacao Hunters (Colombia) – Hachimitsu 86% (89.2) (**)
+ Gold: Direct Traded
Bronze: Sibö Chocolate Costa Rica (Costa Rica) – Super Dark 99% (87.5) (**)
Bronze: Paccari Chocolate (Ecuador) – Raw 90% (87.3) (**)
Bronze: Eden Reserve Cacao Royale (Grenada) – Eden Reserve Dark Chocolate (Protocol 2) (86.5) (**)
Plain/origin milk chocolate bars
Gold: Cacao Hunters (Colombia) – Tumaco Leche 53% (88.9) (**)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Gold: Growing Country
Micro-batch – Plain/origin milk chocolate bars
Silver: Finca Manantiales (Ecuador) – 60% Dark Milk Chocolate Bar 50g (88.2) ( * INDUCACAO S.A.) (**)
+ Gold: Growing Country
+ Gold: Direct Traded
Silver: Mendoá Chocolates (Brazil) – Chocolate 50% Cacau Ao Leite (88.1) (**)
Silver: Guille Chocolateria (Honduras) – Chocolate con Leche (88.0) (**)
Silver: Códice Cacao (Mexico) – Chocolate con Leche 55% Hacienda Rc (87.7) (**)
Silver: Colors Chocolate (Dominican Republic) – Monte Adentro (87.6) (**)
Silver: Pretiosus (Brazil) – Pretiosus – Chocolate Ao Leite 45% Cacau (87.5) (**)
Bronze: Zamukia Chocolate (Colombia) – Chocolate 59% Arhuaco con Leche (85.9) (**)
Plain/origin chocolate bars with alternative ingredients
Gold: Krud cacao virgen (Mexico) – Flor de Manita, Herbolaria Maya (90.6) (**)
+ Gold: Chocolate Maker
+ Gold: Growing Country
+ Special: Fermentation additions
+ Special: Alternate sugars
+ Special: Local ingredients
Silver: Eden Reserve Cacao Royale (Grenada) – Eden Reserve Cacao Royale 70% (88.3) (**)
Bronze: Chocolates Bios (Ecuador) – 70% Whole Fruit Mucilage (86.8) (**)
Plain/origin white chocolate bars
Gold: Delirio Chocolate (Venezuela) – Chocolate Blanco 33% Cacao (89.1) (**)
+ Gold: Chocolate Maker
+ Gold: Growing Country
Bronze: JUCOLATTEÂ (Brazil) – 33% Doce de Leite Chocolate Bean to Bar (86.5) (**)
Bronze: Chocopunto by Mabel (Dominican Republic) – Chocopunto by Mabel 35% White Chocolate (86.3) (**)
Bronze: Pretiosus (Brazil) – Pretiosus – Chocolate Branco (85.7) (**)
Flavoured bars
Dark chocolate bars with an infusion or flavouring
Gold: Binz Chocolates (Mexico) – Barra 70% Cacao con Chile Pasilla Mixe (89.7) (**)
+ Special: Local ingredients
+ Special: Gastronomic
Silver: Levêlez Chocolate (Mexico) – Levêlez 58% Maracuyá (87.9) (**)
+ Special: Local ingredients
Silver: Mayak Chocolate (Honduras) – 65% Dark Chocolate With Gifity (87.4) (**)
+ Special: Local ingredients
+ Special: Reinterpretation
Silver: AYITIKAÂ (Haiti) – Jenjanm (87.2) (**)
Bronze: LIKKLE MORE CHOCOLATEÂ (Jamaica) – Fresh Ginger 70% Cocoa (86.5) (**)
Bronze: Levêlez Chocolate (Mexico) – Levêlez 58% Frambuesa (86.5) (**)
Bronze: Levêlez Chocolate (Mexico) – Levêlez 58% Mango (86.3) (**)
Bronze: Huma Chocolate (Ecuador) – Chillangua 60% Cacao (85.8) (**)
Bronze: MCB Xocolate (Venezuela) – Chocolate 74% con MusÃlago de cacao (85.7) (**)
Dark chocolate bars with inclusions or pieces
Gold: Delirio Chocolate (Venezuela) – Orange 65% Cacao (91.6) (**)
+ Special: Recipe
Silver: Definite Chocolate (Dominican Republic) – Crunchy Cassava 70% Dominican Republic (88.8) (**)
+ Special: Local ingredients
+ Special: Gastronomic
Silver: Paccari Chocolate (Ecuador) – 32% Café (88.7) (**)
Silver: Argencove (Nicaragua) – Caramelized Cacao Nibs (88.1) (**)
Silver: Paccari Chocolate (Ecuador) – Cardamomo con Café (87.8) (**)
Silver: Chocolates Bios (Ecuador) – 70% Dark Chocolate Tangerine (87.7) (**)
Silver: Cacao Hunters (Colombia) – Sierra Nevada 64% con Gulupa (87.7) (**)
Silver: Paccari Chocolate (Ecuador) – Raw 101% (87.0) (**)
Bronze: Eden Reserve Cacao Royale (Grenada) – Eden Reserve – Moringa Supreme (86.7) (**)
Bronze: Chocolates Ruah (Bolivia) – Chocolate al 75% de Cacao con Maracuya (86.6) (**)
Bronze: Huma Chocolate (Ecuador) – Chocada 60% Cacao (86.5) (**)
Bronze: LIKKLE MORE CHOCOLATEÂ (Jamaica) – Jamaican Thyme & Orange Peel 70% Cocoa (86.4) (**)
Bronze: Chocolates Bios (Ecuador) – 70% Dark Caramelized Macambo % Mucilage (86.3) (**)
Bronze: Delirio Chocolate (Venezuela) – Mampatare 65% Cacao (86.3) (**)
Milk chocolate bars with an infusion or flavouring
Gold: Miroh! Chocolate Makers (Brazil) – Chocolate ao Leite com Café Blums (88.9) (**)
Silver: Feliu Chocolate (Mexico) – Leche y Café 58% (87.3) (**)
+ Special: Classic
Milk chocolate bars with inclusions or pieces
Bronze: Miroh! Chocolate Makers (Brazil) – 42% Leite com Banana e Castanha de Caju (86.8) (**)
Bronze: Colors Chocolate (Dominican Republic) – Cracking Coffee (86.6) (**)
Bronze: Definite Chocolate (Dominican Republic) – Arroz con Leche – Dominican Republic (86.3) (**)
Bronze: Cacau do Céu Chocolates (Brazil) – 40% com Queijo Canastra e Doce de Leite (85.8) (**)
Bronze: Ju Arléo Chocolates (Brazil) – Chocolate 55% Cacau Ao Leite Com Café (85.5) (**)
White chocolate bars with an infusion or flavouring
Silver: Delirio Chocolate (Venezuela) – Margarita 37% Cacao (88.0) (**)
+ Special: Local ingredients
White chocolate bars with inclusions or pieces
Silver: Ju Arléo Chocolates (Brazil) – Chocolate Doce de Leite Crocante (87.4) (**)
Silver: Cacau do Céu Chocolates (Brazil) – Chocolate Branco Maracujá Cacau do Céu (87.2) (**)
Bronze: Noel Verde (Ecuador) – Noel Verde Macambo con Sal Prieta (86.5) (**)
+ Special: Gastronomic
Ganaches, palets, ganache pralines and truffles
Flavoured dark chocolate ganaches or truffles
Gold: Óscar Rodolfo Chocolatier (Mexico) – Bombón Pox y Café – Hacienda Napaná (91.4) (**)
+ Special: Local ingredients
+ Special: Craft
+ Special: Reinterpretation
Silver: Óscar Rodolfo Chocolatier (Mexico) – Bombón de Café – Huimango 69% (89.1) (**)
+ Special: Recipe
Silver: Óscar Rodolfo Chocolatier (Mexico) – Bombón de Té Negro – Huimango 69% (88.2) (**)
Unflavoured ganaches or truffles with combination coating or filling
Gold: Colors Chocolate (Dominican Republic) – Grand Cru Guananico Ganache (89.0) (**)
Flavoured ganaches or truffles with combination coating or filling
Gold: Binz Chocolates (Mexico) – Bombon de Pixtle (92.5) (**)
+ Special: Local ingredients
+ Special: Reinterpretation
Silver: T21 confiterÃa (Ecuador) – Bombón frutos andinos (87.7)
+ Special: Local ingredients
+ Special: Reinterpretation
+ Special: Eclectic
Bronze: Montadero Chocolate (Puerto Rico) – Cherry blossom (85.7) (**)
Nuts
Dark chocolate dragées, enrobed whole nuts
Gold: Hacienda Napaná (Mexico) – Confites Napaná (90.8) (**)
+ Special: Craft
Milk chocolate dragées, enrobed whole nuts
Silver: LIKKLE MORE CHOCOLATEÂ (Jamaica) – Hazelnut Pearls (88.3) (**)
Bronze: Cacaoterra (El Salvador) – Cinnamon Dusted Chocolate Covered Almond (86.2) (**)
Bronze: Nugali (Brazil) – Dragée Cocoa Nibs (85.5) (**)
Ingredients from cacao
Cocoa Powder
Gold: Hacienda Napaná (Mexico) – Cacao en Polvo Hacienda Napaná (87.8) (**)
Bronze: Chocolatepeque (Honduras) – Cacao Puro En Polvo (85.7) (**)
Cocoa Butter
Gold: Hacienda Napaná (Mexico) – Manteca de Cacao Hacienda Napaná (87.9) (**)
Bronze: Catica Chocolates (Costa Rica) – Catica Chocolates Cacao Butter (84.6) (**)
(*) Â Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
