The International Chocolate Awards is pleased to announce the Winners of the Canadian Craft Chocolatier competition, which was judged remotely in September-October 2023.
Winners of these rounds will pass through to the World Final organized in October-November 2023.
This craft competition awards prizes for craft chocolatier products including filled chocolates/bonbons, pralines, enrobed fruits and nuts and chocolate spreads made with bean-to-bar chocolate as well as flavoured bars made with couverture. Plain/origin and flavoured bean-to-bar products from Canadian chocolate makers were judged at the 2023 Americas Bean-to-Bar and Craft Chocolatier Competition.
We are committed to supporting economically, socially and environmentally sustainable cacao farming where farmers are paid a reasonable price that reflects the work that goes into growing fine cacao. We also believe that the chocolate with the best flavor profiles comes from directly sourced fine cacao.
From 2021-22 onwards, we ask every entrant for the origin of cacao used for the dark and milk chocolate in their entries, including chocolatiers. These details are given confidentially when entering. White chocolate and cocoa butter are currently excluded from these rules.
By ‘origin’ we mean a known region, area, district, or farm recognized as a source of fine cacao. We will also limit the number of sources that can be used for an origin to no more than three different cooperatives, commercial farmers, post-harvest centers, individual farmers, research stations or other single sources. Blends are acceptable if they use no more than three different named origins.
We won’t accept origins defined only as the name of the cacao growing country, except for smaller cacao countries producing less than 4000 tonnes of cacao per year.
These rules apply to all chocolate used in filled chocolate and spreads, including commercial couverture.
We believe that these rules will help to promote the spirit and ideal of craft chocolate and to help the development of good chocolate and cacao.
The judges were drawn from local experts, food journalists, our IICCT Alumni and members of our permanent international Grand Jury.
The categories judged included filled chocolates, enrobed fruits and nuts and chocolate spreads, as well as flavoured bars (not bean-to-bar). 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.
The 2023 Canadian Craft Chocolatier Winners are:
(Prizes are shown in score order for each medal)
Dark chocolate bars with inclusions or pieces
Gold: (89.3)(Canada) – Barre Pistache
+ Special: Alternate sugars
Silver: (86.4)(Canada) – Érable, Miso & Riz
White chocolate bars with inclusions or pieces
Silver: (86.5)(Canada) – Gingerbread Stroopwafel
Silver: (86.5)(Canada) – Technicolour Crunch
Bronze: (85.4)(Canada) – Cardamaella Almond
Bronze: (85.0)(Canada) – Cardamaella Coffee
Bronze: (84.9)(Canada) – Cardamaella
Combination chocolate bars with inclusions or pieces
Silver: (87.8)(Canada) – Kimchi Fried Rice
Ganaches, palets, ganache pralines and truffles
Flavoured dark chocolate ganaches or truffles
Bronze: (84.5) (**)(Canada) – Single Origin Dark: Bejofo
Flavoured milk chocolate ganaches or truffles
Bronze: (85.1)(Canada) – Cacao Fruit
Flavoured white chocolate ganaches or truffles
Gold: (93.0)(Canada) – Buckthorn Vanilla
Silver: (86.0)(Canada) – Haskap, Strawberry, Goat Cheese
+ Special: Local ingredients
Flavoured ganaches or truffles with combination coating or filling
Gold: (88.2) (**)(Canada) – Cafe Latte
+ Special: Classic
+ Special: Chocolate Maker
Silver: (86.4)(Canada) – Saffron Ginger Pear
Bronze: (85.1)(Canada) – Gingerbread Caramel
Nut based pralines with milk chocolate
Gold: (89.9)(Canada) – Ume White Sesame
+ Special: Innovation
+ Special: Vegan
Nut based pralines with combination chocolate
Gold: (91.4)(Canada) – Maple Pine Nut
+ Special: Recipe
Dark chocolate enrobed caramels
Silver: (87.8) (**)(Canada) – Orange honey spice caramel
+ Special: Chocolate Maker
Combination chocolate enrobed caramels
Gold: (88.3)(Canada) – Revolution: Earl Grey
Silver: (86.4)(Canada) – Revolution: Coffee
Bronze: (85.9)(Canada) – Revolution: Passion Praline
Others – fruit/sugar/butter/cream/misc
Combination enrobed fruit pastes, jellies/gelée
Gold: (90.2)(Canada) – Pineapple Tatin
Spreads with dark chocolate (no milk powder)
Gold: (89.4)(Canada) – Tartinade Chocolat noir & Sarrasin
Silver: (87.1)(Canada) – Tartinade Superstar Noisette
Silver: Onoa (Canada) – Noazète dark chocolate (87.1) (**)
Silver: (86.6) (**)(Canada) – Tartinade Noisette & Chocolat Jaguar
Spreads with white chocolate
Silver: Onoa (Canada) – Noazète white chocolate (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.