The 2023 World Final Winners are:

(Prizes are shown in score order for each medal)

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‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Vigdis Rosenkilde  (Norway) – 70% Kiteni (91.6) ( * Cacaosuyo)

Plain/origin milk bar categories

Gold: Chaleur B Chocolat  (Canada) – Milk chocolate 51% (90.6)

Flavoured bar categories

Gold: Fjåk Chocolate  (Norway) – Vermouth time (93.5)

Filled chocolates

Gold: Guido Castagna  (Italy) – GIUINOTT (94.4)

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Plain/origin bars

Plain/origin dark chocolate bars

Gold: Vigdis Rosenkilde  (Norway) – 70% Kiteni (91.6) ( * Cacaosuyo)

+ Special: Direct Traded

Gold: Friis-Holm Chokolade  (Denmark) – Barba 70% (91.4)

+ Gold: Chocolate Maker

Silver: Friis-Holm Chokolade  (Denmark) – Nicaliso 70% (91.0)

Silver: Vigdis Rosenkilde  (Norway) – 80% Echarate (90.8) ( * Cacaosuyo)

Silver: Friis-Holm Chokolade  (Denmark) – La Dalia 70% (90.6)

Silver: Cacao Hunters  (Colombia) – Tumaco 82% (89.9)

+ Gold: Growing Country

Silver: Vigdis Rosenkilde  (Norway) – 70% Santa Ana (89.3) ( * Cacaosuyo)

Silver: Chocopunto by Mabel  (Dominican Republic) – 70% Dark Oko Caribe (89.0)

Silver: Cacao Hunters  (Colombia) – Arhuacos 72% (88.8)

Silver: Cacaosuyo  (Peru) – Chuncho – Cuzco (88.3)

Bronze: Cacao Hunters  (Colombia) – Tumaco 70% (87.2)

Bronze: Friis-Holm Chokolade  (Denmark) – Indio Rojo 70% (87.0)

Bronze: Amano Chocolate  (United States) – Cuyagua (86.9)

Bronze: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – Pingtung NO.1 65% (86.5)

Micro-batch – Plain/origin dark chocolate bars

Gold: PARADAi Chocolate  (Thailand) – Nakhon Si Dark 70% Red Pod Cacao (91.3)

+ Gold: Growing Country

+ Gold: Direct Traded

+ Gold: Chocolate Maker

Silver: Minimal Bean to Bar Chocolate  (Japan) – Arhuaco (91.1)

+ Gold: Rough ground

Silver: PARADAi Chocolate  (Thailand) – Sisaket Dark 70% (90.8)

Silver: La Fèverie by Hasnaâ  (France) – Peru – Qori Inti 75% (90.7)

+ Gold: Organic

Silver: Fjåk Chocolate  (Norway) – 70% dark Thailand (90.6)

Silver: Fu Wan Chocolate  (Taiwan) – Longan Honey Ferment 70% (90.5)

Silver: PSA cooperative  (Taiwan) – Single Farm 70% – Ching-Ho Liu (90.5) ( * Fu Wan Chocolate)

Silver: PARADAi Chocolate  (Thailand) – Chantaburi Dark 70% (90.3)

Silver: Gamma Craft Chocolate  (Hong Kong) – Colombia Arauca 70% (90.2)

Silver: Meybol Cacao  (Germany) – Single Origin Vraem 68% (90.1) ( * Meybol Group SAC)

Silver: Cacaosuyo  (Peru) – El Ganso (90.1)

Silver: Mestiço Chocolates  (Brazil) – Hidromel 77% (90.0)

Silver: Fu Wan Chocolate  (Taiwan) – Magnolia Flower Ferment 70% (90.0)

Silver: Minimal Bean to Bar Chocolate  (Japan) – Fruity (89.8)

Silver: McGuire Chocolate Company  (Canada) – Santa Maria 70% (89.7)

Silver: Ara Chocolat  (France) – Agua Viva Criollo 74% (89.6)

Silver: PARADAi Chocolate  (Thailand) – Nakhon Si Dark 70% Pink Pod Cacao (89.5)

Silver: Qantu  (Canada) – Morropon 70% (89.4)

Silver: TA.CHO taller de chocolate  (Mexico) – Tara 73% Finca “Frida”. (89.3)

Silver: PSA cooperative  (Taiwan) – Single Farm 70% – Bo-Wen Huang (89.0) ( * Fu Wan Chocolate)

Silver: Nibbo bean to bar chocolate  (China) – Nibbo Tanzania 70% (88.8)

Silver: Beaningful  (Lithuania) – Peru Urubamba 70% (88.8)

Silver: PARADAi Chocolate  (Thailand) – Phuket Dark 70% (88.7)

Silver: Qantu  (Canada) – Chaska 70% (88.7)

Silver: Fu Wan Chocolate  (Taiwan) – wine yeast #3 70% (88.5)

Silver: Palette de Bine  (Canada) – Chuao Venezuela 70% (88.5)

Silver: Cocobel  (Trinidad and Tobago) – 72% Single Estate Dark Chocolate (88.5)

Silver: PARADAi Chocolate  (Thailand) – Phuket Dark 70% Carbonic Maceration (88.5)

Silver: PARADAi Chocolate  (Thailand) – PARALLEL project Peru Chuncho Dark 70% (88.5)

Silver: Fu Wan Chocolate  (Taiwan) – Wendlandia Honey Ferment 70% (88.5)

Silver: PARADAi Chocolate  (Thailand) – Nakhon Si Dark 75% (88.4)

Silver: Meybol Cacao  (Germany) – Chuncho Collection N°5 (88.3) ( * Meybol Group SAC)

Silver: PSA cooperative  (Taiwan) – Single Farm 70% – Wen-Jie Chang (88.1)

Silver: Goodnow Farms Chocolate  (United States) – Boyaca 73% (88.1)

Silver: Feliu Chocolate  (Mexico) – Soconusco 71% (88.0)

Bronze: Fjåk Chocolate  (Norway) – 70% dark Madagascar (87.9)

Bronze: Goodnow Farms Chocolate  (United States) – Limited Release, Kerala (87.9)

Bronze: Barre Clandestine  (France) – Morropón 72% (87.8)

Bronze: Fu Wan Chocolate  (Taiwan) – Pomelo Flower Ferment 70% (87.8)

Bronze: Goodnow Farms Chocolate  (United States) – Asochivite 77% (87.8)

Bronze: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Depetris i Ciculaté – Peru Piura 75% (87.8)

Bronze: Fu Wan Chocolate  (Taiwan) – Rice Wine Lees Ferment 70% (87.7)

Bronze: Goodnow Farms Chocolate  (United States) – Almendra Blanca, 77% (87.7)

Bronze: Qantu  (Canada) – Gran Blanco 70% (87.7)

Bronze: Utopick Cacao  (Spain) – Uganda 70% (87.6)

Bronze: JACEK Chocolate Couture  (Canada) – Colombia – 70% (87.6)

Bronze: Madalo  (Belgium) – Madalo Chocolat Noir Du Mexique 74% (87.6)

Bronze: Kaitxo  (Spain) – Tanzania 75% (87.6)

Bronze: slowww melt bean to bar chocolate maker  (China) – China Hainan 70% Dark Chocolate (87.5)

Bronze: LIM Chocolate  (Italy) – Chuno 75% (87.2)

Bronze: Solkiki Chocolatemaker  (United Kingdom) – Heirloom Malagos 70 – The Philippines (87.2)

Bronze: Solkiki Chocolatemaker  (United Kingdom) – Certified Chuao 70 – Venezuela (87.2)

Bronze: Cocobel  (Trinidad and Tobago) – Couva – 70% dark with Cane Jaggery (87.1)

Bronze: Sleep Walk Chocolateria  (United States) – Sleep Walk Chocolateria Blanco Jaguar (87.0)

Bronze: slowww melt bean to bar chocolate maker  (China) – Tanzania Kamili 72% Dark Chocolate (86.8)

Bronze: Fu Wan Chocolate  (Taiwan) – wine yeast #2 70% (86.8)

Bronze: Kaitxo  (Spain) – Filipinas Davao 70% (86.7)

Bronze: Argencove  (Nicaragua) – Mombacho 70% (86.6)

Bronze: Aroko Chocolate  (Italy) – Chuao 70% – Aragua, Venezuela (86.5)

High % plain/origin dark chocolate bars (85% and over)

Gold: Friis-Holm Chokolade  (Denmark) – La Dalia 85% (89.0)

+ Gold: Chocolate Maker

+ Gold: Direct Traded

Silver: Friis-Holm Chokolade  (Denmark) – La Dalia 100% (88.9)

+ Gold: High %

Silver: Chocopunto by Mabel  (Dominican Republic) – 95% Dark Oko Caribe (88.9)

Silver: Eldora Chocolate  (United States) – Uganda Semuliki Forest 85% (88.7)

Silver: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – Pingtung NO.1 85% (88.7)

Silver: Fu Wan Chocolate  (Taiwan) – River 88% (88.6)

Silver: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – Pingtung 85% dark chocolate (88.0)

Bronze: Eldora Chocolate  (United States) – Venezuela Chuao 85% (87.9)

Bronze: Nibbo bean to bar chocolate  (China) – Nibbo Peru Chuncho Rough Ground 85% (87.7)

Bronze: Hummingbird Chocolate Maker  (Canada) – Hispaniola 85% (87.0)

Bronze: Paul And Mike  (India) – 87% Dark Chocolate (86.9)

Bronze: Kuo YI Ting  (Taiwan) – Taiwan NO.1 100% (86.8)

Bronze: Chocopunto by Mabel  (Dominican Republic) – 85% Dark Oko Caribe (86.7)

Bronze: Eldora Chocolate  (United States) – Dominican Republic Zorzal 85% (86.5)

Bronze: Feliu Chocolate  (Mexico) – Soconusco 100% (86.5)

Plain/origin milk chocolate bars

Gold: Friis-Holm Chokolade  (Denmark) – Dark Milk 55% (89.2)

+ Gold: Chocolate Maker

+ Gold: Direct Traded

Silver: Vigdis Rosenkilde  (Norway) – 60% mørk melkesjokolade (88.6) ( * Cacaosuyo)

Silver: Friis-Holm Chokolade  (Denmark) – Dark Milk 65% (88.4)

Silver: Luzz Cacau  (Brazil) – 52% Ao Leite Luzz Cacau (87.7) ( * LUZZ CACAU)

Bronze: Cacao Hunters  (Colombia) – Tumaco Leche 53% (86.9)

Micro-batch – Plain/origin milk chocolate bars

Gold: Chaleur B Chocolat  (Canada) – Milk chocolate 51% (90.6)

+ Gold: Chocolate Maker

Silver: Kaitxo  (Spain) – Dark milk Peru (89.8)

Silver: Qantu  (Canada) – Crème de la crème 45% (89.2)

+ Gold: Direct Traded

Silver: Colors Chocolate  (Dominican Republic) – Las Mariposas, 55% Dark Milk Chocolate (88.8)

Silver: Hey Fun Chocolate  (Taiwan) – 65% Milk Chocolate (88.5)

Silver: Camilo’s Chocolate Inc  (Canada) – Camilo’s Chocolate Zorzal 51% dark milk (87.9)

Bronze: Rila Kakao  (Thailand) – Chiang Mai Dark Milk 60% (87.4)

Bronze: Delirio Chocolate  (Venezuela) – Chocolate con Leche Güelitos (87.1)

Bronze: Rila Kakao  (Thailand) – Ubon Dark Milk 60% (87.0)

Bronze: Sweets Escalier  (Japan) – Thailand Nakhon Milk 60％ (86.9)

Bronze: Manam Chocolate  (India) – 43% Milk, Lam Dong and Ben Tre, Vietnam (86.9)

Bronze: Black Jaguar Chocolate  (Canada) – 55% Dark Milk (86.6)

Bronze: Mestiço Chocolates  (Brazil) – Crema 45% ao leite (86.5)

Bronze: Essenzo Cacao  (Spain) – Dark Milk Filipinas Davao 60% (86.3)

Bronze: Colors Chocolate  (Dominican Republic) – Chi Chi, 55% Dark Milk Chocolate (86.3)

Bronze: ORIGIN  (Taiwan) – Peru Chuncho 50% Milk Chocolate (86.2)

Plain/origin chocolate bars with alternative ingredients

Gold: Qantu  (Canada) – Oat Milq 50% (89.4)

+ Gold: Chocolate Maker

+ Gold: Direct Traded

+ Gold: Organic

Silver: Coco Kyoto  (Japan) – Tanzania 50％ (88.1)

Bronze: Goodnow Farms Chocolate  (United States) – Asochivite with Maple Sugar (87.9)

Bronze: Goodnow Farms Chocolate  (United States) – Oat Milk (87.3)

Bronze: Chaleur B Chocolat  (Canada) – Vegan white chocolate (87.3)

Bronze: Hey Fun Chocolate  (Taiwan) – 72% Coconut Sugar Dark Chocolate (87.2)

Bronze: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Depetris i Ciculaté – Alternative 70% (86.8)

Bronze: Coco Kyoto  (Japan) – Bolivia au Lait (86.4)

Bronze: SLOK Chocolate  (Hong Kong) – Cupuaçu Dark Milk 60% (86.0) (**)

Plain/origin white chocolate bars

Gold: Chocolaterie Morin  (France) – Pérou Chanchamayo 40% BLANC A. Morin (89.0)

+ Special: Self-made cocoa butter

+ Special: Chocolate Maker

+ Special: Direct Traded

Silver: Heritage Food Crafters  (United States) – 35% White (87.7)

Bronze: slowww melt bean to bar chocolate maker  (China) – Ecuador 50% Off-White Chocolate (85.9)

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Flavoured bars

Dark chocolate bars with an infusion or flavouring

Gold: PARADAi Chocolate  (Thailand) – Phuket dark 70% White flowers (92.7) (**)

Silver: Goodnow Farms Chocolate  (United States) – Special Reserve, Putnam Rye Whiskey (92.0) (**)

Silver: slowww melt bean to bar chocolate maker  (China) – Lime Sichuan Pepper Inclusion 60.5% (91.1) (**)

Silver: Friis-Holm Chokolade  (Denmark) – Nicaliso Cinnamon (90.8) (**)

Silver: Gamma Craft Chocolate  (Hong Kong) – Lychee Red Tea 70% (90.5) (**)

Silver: The Organic House  (Canada) – Lavender & Maple 70% Cacao (90.2)

Silver: Lidka Chocolate  (Czech Republic) – 70% Rum Chocolate (90.1) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Red Oolong Tea 62% (89.9) (**)

Silver: NRCOFFEE(느린커피)  (South Korea) – Tanzania 100% Dark(PX Sherry Cask Aged) (89.9) (**)

Silver: slowww melt bean to bar chocolate maker  (China) – Tangerine Peel Osmanthus Inclusion 63.5% (89.6) (**)

Silver: slowww melt bean to bar chocolate maker  (China) – Gesha Coffee Inclusion 70% (89.5) (**)

+ Special: Ingredients

Silver: Lidka Chocolate  (Czech Republic) – 70% Raspberry Spirit (89.5) (**)

Silver: JACOBEAN Craft Chocolate  (Canada) – Raspberry : Dark (70%) (89.3) (**)

Silver: 曾志元巧克力 Zengzhiyuan Chocolate  (Taiwan) – Taiwan Coriandrum Sativum dark chocolate (89.3) (**)

Silver: Whosecacao, Inc.  (Japan) – Yuzusansho (89.2) (**)

Silver: Goodnow Farms Chocolate  (United States) – Special Reserve, Lawley’s Rum (89.2) (**)

Silver: ORIGIN  (Taiwan) – Kampot pepper 70% Dark Chocolate (89.1) (**)

Silver: Paccari Chocolate  (Ecuador) – Lemon Verbena (89.0) (**)

Silver: Laomococoa Farm  (Taiwan) – Citrus depressa chocolate (88.9)

Silver: Paccari Chocolate  (Ecuador) – Melisa Toronjil (88.8) (**)

+ Special: Local ingredients

Silver: Cacao Hunters  (Colombia) – PIPILONGO 70% (88.6) (**)

Silver: Paccari Chocolate  (Ecuador) – Sunfo (88.6) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Lychee Rose Oriental Beauty 62% (88.5) (**)

Silver: The Organic House  (Canada) – Banana Foster 65% Cacao (88.5) (**)

Silver: Standout Chocolate  (Sweden) – Liquorice & Beech Smoked Sea Salt (88.4) (**)

Silver: 好田家 Good Farms Harvest  (Taiwan) – Taiwan Oriental Beauty Oolong 70% (87.9) (**)

Silver: Honoka’a Chocolate Co.  (United States) – Barrel Aged Kuleana Rum Works Bar (87.9) (**)

Silver: Forte Chocolates  (United States) – Orange Jazz Bar (87.9)

Silver: Gansett Craft Chocolate  (United States) – Dark Chocolate Brown Butter Sage (87.9) (**)

Silver: Gansett Craft Chocolate  (United States) – Dark Chocolate Raspberry (87.9) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Tie-Guan-Yin Tea 62% (87.8) (**)

Silver: Goodnow Farms Chocolate  (United States) – Limited Release, Pure Passion Fruit (87.8) (**)

Silver: Kasama Chocolate  (Canada) – Single Malt (87.7) (**)

Silver: Hey Fun Chocolate  (Taiwan) – Organic Ruby Black Tea Dark Chocolate (87.6) (**)

Silver: Musée du Chocolat Théobroma  (Japan) – Bolivia Alto Beni with Hatcho miso (87.6) (**)

Bronze: Fu Wan Chocolate  (Taiwan) – Rice Wine Lees Scented 70% (87.4) (**)

Bronze: Askinosie Chocolate  (United States) – Fruit Punch Dark Chocolate Bar (87.4) (**)

Bronze: Chocolaterie Morin  (France) – Thym – Pérou Chanchamayo 63% A. Morin (87.4) (**)

Bronze: Hey Fun Chocolate  (Taiwan) – Tieguanyin Tea Dark Chocolate (87.1) (**)

Bronze: Paccari Chocolate  (Ecuador) – Rica Rica (87.1) (**)

Bronze: Huma Chocolate  (Ecuador) – Choco Chapo 60% Cacao (86.9)

Bronze: Fu Wan Chocolate  (Taiwan) – Bergamot Scented Dark 70% (86.8) (**)

Bronze: SLOK Chocolate  (Hong Kong) – Aged with Hops 72% (86.7) (**)

Bronze: The Organic House  (Canada) – Cup of Coffee – 65% Cacao (86.7) (**)

Bronze: Goodnow Farms Chocolate  (United States) – Limited Release, Fresh Mint (86.7) (**)

Bronze: Paccari Chocolate  (Ecuador) – Passion Fruit (86.6) (**)

Bronze: Mr. Bucket Chocolaterie  (Singapore) – Pepper Bar (86.5)

Bronze: Paccari Chocolate  (Ecuador) – Pino Marítimo (86.4)

Bronze: Nordic Chocolate  (Sweden) – 65% Cloudberry (86.3) (**)

Bronze: Goodnow Farms Chocolate  (United States) – Special Reserve, Brown Butter (86.2) (**)

Bronze: Paccari Chocolate  (Ecuador) – Lemongrass (86.2) (**)

Bronze: Feliu Chocolate  (Mexico) – Pitaya de mayo 58% (86.1) (**)

Bronze: Cacao Hunters  (Colombia) – PIMIENTA 70% (86.1) (**)

Dark chocolate bars with inclusions or pieces

Gold: Fjåk Chocolate  (Norway) – Vermouth time (93.5) (**)

+ Special: Gastronomic

Silver: Paul And Mike  (India) – 64% Dark Chocolate with Gin & Ginger (92.1) (**)

+ Special: Eclectic

Silver: Paul And Mike  (India) – 64% Dark Sichuan Pepper & Orange Peel (91.1) (**)

Silver: Aruntam – Sensory Chocolate  (Italy) – Gin Spritz (90.7) (**)

Silver: JACOBEAN Craft Chocolate  (Canada) – Dark Raspberry Peppercorn Crunch (90.7) (**)

Silver: Vigdis Rosenkilde  (Norway) – 70% Piura med kakaonibs (90.2)

Silver: Paul And Mike  (India) – 64% Dark Beer Chocolate (90.0) (**)

Silver: Paul And Mike  (India) – 64% Dark Rum & Rummy Raisins Chocolate (89.8) (**)

Silver: Paccari Chocolate  (Ecuador) – Raw 101% (89.7)

Silver: Etat de Choc  (Canada) – Érable, Miso & Riz (89.6)

Silver: Fu Wan Chocolate  (Taiwan) – Peach Osmanthus Red Oolong 62% (89.4) (**)

Silver: MOA Chocolates  (Brazil) – 70% Com Cupuaçu (89.2) (**)

Silver: Karuna Chocolate  (Italy) – Orange and Timut pepper 70% (89.1) (**)

Silver: Goodnow Farms Chocolate  (United States) – El Carmen with Coffee (88.8) (**)

Silver: Kaitxo  (Spain) – Cafe y Copa – Patxaran y Cafe (88.5) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan #5 Ping-Tung Dark Cacao Nibs 62% (88.1) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan #2 Fleur de Sel 70% (88.1) (**)

Silver: Cacaosuyo  (Peru) – Piura Nibs (87.8) (**)

Bronze: Friis-Holm Chokolade  (Denmark) – La Dalia Nibs (87.2) (**)

Bronze: Nibbo bean to bar chocolate  (China) – Nibbo Mulled Wine with Nibs 70% (86.8) (**)

Bronze: FILFIL CACAO FACTORY  (Japan) – &Sake Citrus Sansho, Crunch Chocolate (86.6) (**)

Bronze: Harrer Chocolat  (Hungary) – Grenada 61% with nibs (86.3) (**)

Bronze: Cocoa Yummy  (Taiwan) – 75% Makauy Chocolate (86.2) (**)

Bronze: Palette de Bine  (Canada) – Femmes exceptionnelles + sel de mer 72% (86.2) (**)

Bronze: Amano Chocolate  (United States) – Raspberry Rose (86.1) (**)

Dark chocolate bars with a filling

Gold: Guido Castagna  (Italy) – Mes Gianduja Fondente (93.3) (**)

+ Special: Naked

+ Special: Ingredients

+ Special: Local ingredients

Silver: Hummingbird Chocolate Maker  (Canada) – Honey Lavender (88.2) (**)

Silver: Marou – Faiseurs de Chocolat  (Vietnam) – Caramel Pumpkin Seeds 65% Dark Vietnam (87.5) (**)

Bronze: LABRIQ  (Germany) – Breton (87.3) (**)

Bronze: Atucun  (Honduras) – Atucun Chocolate Cacao Elixir (86.8)

Milk chocolate bars with an infusion or flavouring

Gold: Auro Chocolate  (Philippines) – 42% Milk Hojicha (92.2) (**)

+ Special: Ingredients

Silver: Fu Wan Chocolate  (Taiwan) – Rose Lychee Oriental Beauty Milk Tea 56% (91.4) (**)

Silver: Friis-Holm Chokolade  (Denmark) – O’Payo Milk Sansho (91.4) (**)

Silver: AHERZ  (Austria) – Edelvollmilch (91.2) (**)

Silver: K+M Chocolate  (United States) – Milk Chocolate Golden Milk (90.7) (**)

Silver: KESSHŌ珂珂琥  (China) – Ecuador Milk Tea Chocolate (90.5) (**)

Silver: Nibbo bean to bar chocolate  (China) – Nibbo Dekopon Creamcheese 60% (90.4) (**)

Silver: Solkiki Chocolatemaker  (United Kingdom) – Maranon 60 – Salted Caramel – Peru (90.3)

Silver: Harrer Chocolat  (Hungary) – Rooibos tea (90.2) (**)

Silver: Fu Wan Chocolate  (Taiwan) – Charcoal Oolong Milk Tea 56% (89.0) (**)

Silver: Sweets Escalier  (Japan) – Miso Milk Chocolate Cacao Blend 45% (88.8) (**)

Silver: Beaningful  (Lithuania) – Juniper berries & Brown butter (88.1) (**)

Silver: KESSHŌ珂珂琥  (China) – 56% Tanzania Yuzu Milk Chocolate (87.9) (**)

Silver: McGuire Chocolate Company  (Canada) – 46% Pumpkin Spice Milk Chocolate (87.8) (**)

Bronze: Miroh! Chocolate Makers  (Brazil) – Chocolate ao leite com café Blum`s (87.1) (**)

Bronze: Harrer Chocolat  (Hungary) – Chai latte (87.0) (**)

Bronze: JACOBEAN Craft Chocolate  (Canada) – Liquorice (86.9) (**)

Bronze: Mr. Bucket Chocolaterie  (Singapore) – Earl Grey Bar (86.7)

Bronze: Standout Chocolate  (Sweden) – Swedish Favourites Getmese (86.5) (**)

Bronze: ORIGIN  (Taiwan) – Longan Flavored Tea 50% Milk Chocolate (86.3) (**)

Bronze: Feliu Chocolate  (Mexico) – Leche y Vainilla 52% (86.0) (**)

Milk chocolate bars with inclusions or pieces

Gold: Friis-Holm Chokolade  (Denmark) – O’Payo Milk Liquorice (90.7) (**)

+ Special: Ingredients

Silver: Coco Kyoto  (Japan) – Sake Lees (88.5) (**)

Silver: Nibbo bean to bar chocolate  (China) – Nibbo Tebitan Yak cheese 60% (88.2) (**)

Bronze: Negro Doce  (Brazil) – Negro Doce Crocante de café (86.2) (**)

Milk chocolate bars with a filling

Gold: Guido Castagna  (Italy) – Cento+Latte Ripieno Pistacchio (91.0) (**)

+ Special: Ingredients

Silver: St. Croix Chocolate Company  (United States) – Burnt Cinnamon and Bourbon (89.5) (**)

Silver: Cona’s  (Taiwan) – Roasted oolong tea & dark chocolate thin (89.0)

Silver: LABRIQ  (Germany) – Brisbane (87.6) (**)

White chocolate bars with an infusion or flavouring

Gold: Cioccolato Gourmet  (Italy) – Tavoletta Bianco Caramello e Liquirizia (89.9)

+ Special: Ingredients

Silver: Rebirth Chocolate  (Taiwan) – Yilan Tea and Sichuan Pepper (88.9) (**)

Silver: Chocolatier Palet d’Or  (Japan) – Tablet Blanc Melange Spice (88.8) (**)

+ Special: Self-made cocoa butter

Silver: Prague Chocolate Steiner & Kovarik  (Czech Republic) – White Chocolate 40% with Oyster Mushroom (88.7) (**)

Silver: T’a Milano  (Italy) – Tavoletta Caramello e Sale delle Hawaii (88.7)

Silver: Chocolatier Palet d’Or  (Japan) – Tablet Blanc Melange Hojicha (88.4) (**)

Silver: KESSHŌ珂珂琥  (China) – Hojicha Chocolate (88.1)

+ Special: Ingredients

Silver: Harrer Chocolat  (Hungary) – Raspberry curd cheese (87.9) (**)

Silver: JACOBEAN Craft Chocolate  (Canada) – Partridge berry (Lingonberry) (87.8) (**)

Silver: ORIGIN  (Taiwan) – Taiwan Taitung Roselle white Chocolate (87.6) (**)

Bronze: Kasama Chocolate  (Canada) – Raspberry White (87.3) (**)

Bronze: Harrer Chocolat  (Hungary) – White chocolate with chamomile (86.5) (**)

Bronze: Kasama Chocolate  (Canada) – Blackberry White (86.4) (**)

Bronze: Harrer Chocolat  (Hungary) – Strawberry sour cream (86.3) (**)

White chocolate bars with inclusions or pieces

Gold: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Depetris i Ciculaté – ViolaMirtillo (92.9) (**)

+ Special: Local ingredients

Silver: Q sweet 巧克力菁點  (Taiwan) – Comfort chocolate bar-Monet’s Garden (90.8)

+ Special: Eclectic

Silver: Caon Chocolate  (Italy) – PeperHome (90.3)

Silver: Chitra’m Craft Chocolates  (India) – White Chocolate – Masala Chaas (89.4) (**)

Silver: Daito Cacao  (Japan) – Lime tart (89.3) (**)

Silver: Mary Chocolate Co.,LTD  (Japan) – Cheese,Amaou,Sakura (88.7)

Silver: BETA5 Chocolates  (Canada) – Gingerbread Stroopwafel (88.3)

Silver: Daito Cacao  (Japan) – YUBAIYOU (87.9) (**)

Bronze: Luzz Cacau  (Brazil) – Doce de Leite Com Coco Luzz Cacau (87.4) (**)

Bronze: Fjåk Chocolate  (Norway) – Oatmeal porridge (87.3) (**)

Bronze: Forte Chocolates  (United States) – Lemon Pepper Bar (87.2)

Bronze: Cacaosuyo  (Peru) – Lemon White Chocolate (87.0) (**)

Bronze: BETA5 Chocolates  (Canada) – Technicolour Crunch (86.3)

Combination chocolate bars with inclusions or pieces

Gold: Q sweet 巧克力菁點  (Taiwan) – Comfort chocolate bar-Jasmine&Strawberry (88.4)

+ Special: Innovation

+ Special: Ingredients

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Ganaches, palets, ganache pralines and truffles

Unflavoured dark chocolate ganaches or truffles

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Buffalo Cream (89.5) (**)

+ Special: Local ingredients

+ Special: Non-cow milk

Gold: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – L’ALTERNATIVE – PATAXTE (89.4)

+ Special: Alternate theobromas

+ Special: Innovation

Silver: Gamma Craft Chocolate  (Hong Kong) – Peru Piura (89.1) (**)

Silver: Gamma Craft Chocolate  (Hong Kong) – Arauca (88.0) (**)

Bronze: Giuseppe Manilia  (Italy) – TARTUFO (86.4)

Flavoured dark chocolate ganaches or truffles

Gold: Harrer Chocolat  (Hungary) – Timutbors Bonbon (90.2) (**)

+ Special: Ingredients

Silver: Ara Chocolat  (France) – Ganache a l’huile d’olive Tanche de Nyon (89.4) (**)

+ Special: Ingredients

Silver: Gardini  (Italy) – Pralina Alkermes (89.0)

+ Special: Local ingredients

+ Special: Alcohol

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Mucillago (88.1) (**)

Silver: Highland Chocolatier  (United Kingdom) – Raspberry & Black Pepper Velvet Truffle (88.0)

+ Special: Naked

Bronze: Les Petits Fours  (Hong Kong) – Lychee Red Tea (87.3)

Bronze: Harrer Chocolat  (Hungary) – Málna pálinkabonbon (86.9) (**)

Bronze: Monia Achille  (Italy) – Karkadè (86.5)

Bronze: Coco Kyoto  (Japan) – Yuzu Miso (86.4) (**)

Bronze: Ara Chocolat  (France) – Ganache aux olives Tanche de Nyons (86.4) (**)

Flavoured milk chocolate ganaches or truffles

Gold: FischerS  (Germany) – Cherry C. Lady (89.0)

Silver: Chocolatte  (Sweden) – Orange/fennel (87.8)

Silver: Chocolatte  (Sweden) – Maori punk-spicy Amaretto/bergamott (87.6)

Bronze: Colors Chocolate  (Dominican Republic) – Sir Chill Gin Ganache (87.1) (**)

Bronze: Colors Chocolate  (Dominican Republic) – Negroni Ganache (86.7) (**)

Bronze: Mellis Chocolate  (Canada) – Cacao Fruit (86.0)

Flavoured white chocolate ganaches or truffles

Gold: Highland Chocolatier  (United Kingdom) – Velvet Truffle – Caramel & Liquorice (90.5)

+ Special: Recipe

+ Special: Craft

Silver: Mellis Chocolate  (Canada) – Buckthorn Vanilla (88.4)

Silver: Highland Chocolatier  (United Kingdom) – Velvet Truffle – White Lime & Chilli (87.8)

Silver: Guild Chocolates  (Canada) – Haskap, Strawberry, Goat Cheese (87.6)

Bronze: Highland Chocolatier  (United Kingdom) – Velvet Truffle – Passion Fruit & Mango (87.2)

Flavoured ganaches or truffles with combination coating or filling

Gold: PRESQÙîLE chocolaterie  (Japan) – Kito Yuzu (90.5) (**)

+ Special: Local ingredients

Gold: Stefania Massera – Pasticceria Gino Massera  (Italy) – TORTA DLA NONA (90.4)

+ Special: Gastronomic

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – DARKELVO (89.5)

+ Special: Local ingredients

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – Elvina Agrumata (89.3)

+ Special: Local ingredients

Silver: LeSaint French Chocolate  (United States) – Moroccan Mint Pavés (89.0)

Silver: Jentene på Tunet – Chocolatier  (Norway) – MangoTango (88.9)

Silver: Jentene på Tunet – Chocolatier  (Norway) – Lakris & Granateple (88.9)

+ Special: Innovation

Silver: PetriS Chocolate  (Finland) – Lingonberry-Raspberry Pralin (88.3)

Silver: Chocs ‘n Boxes  (United States) – Pili – Dates Praline (88.2) (**)

Silver: Léonie Corentin Chocolatier  (Germany) – Lavando (87.6)

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Blåbærflyt (87.2)

Bronze: Stefania Massera – Pasticceria Gino Massera  (Italy) – Nocelvo (87.1)

Bronze: Harrer Chocolat  (Hungary) – Sárgabarack pálinkabonbon (86.7) (**)

Bronze: Cacao Farm Formosa  (Taiwan) – Osmanthus Caramel (86.7)

Bronze: Coco Kyoto  (Japan) – Matcha Kyoto Pepper (86.6) (**)

Bronze: Coco Kyoto  (Japan) – Cherry Blossoms (86.3) (**)

Bronze: Monia Achille  (Italy) – 24K (86.3)

Bronze: Stefania Massera – Pasticceria Gino Massera  (Italy) – SISTER ROSE (86.3)

Bronze: McGuire Chocolate Company  (Canada) – Cafe Latte (86.0) (**)

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Nuts

Nut based pralines with dark chocolate

Gold: Guido Castagna  (Italy) – GIUINOTT (94.4) (**)

+ Special: Gianduiotto

+ Special: Classic

+ Special: Recipe

Dark chocolate enrobed marzipan

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Violetta (92.7) (**)

+ Special: Ingredients

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Origano selvatico di montagna e limone (90.1) (**)

Silver: Friis-Holm Chokolade  (Denmark) – Klassisk Marcipan (89.7) (**)

+ Special: Reinterpretation

Nut based pralines with milk chocolate

Gold: Bellantoni Cioccolato  (Italy) – Cremino Noccioloro al pepe rosa (90.7)

+ Special: Flavoured cremino

Silver: Saison de Setsuko  (Japan) – Yuzu & Hazel nut Praline (89.0)

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Chocolate Crunch (88.7) (**)

Silver: Jentene på Tunet – Chocolatier  (Norway) – Pistasjkrønsj (87.6)

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Hasselknas (87.0)

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Peanøttdrøm (86.0)

Milk chocolate dragées, enrobed whole nuts

Bronze: Cona’s  (Taiwan) – Macadamia coated with Milk chocolate (86.9) (**)

Bronze: Miroh! Chocolate Makers  (Brazil) – Drágea de café (86.4) (**)

Nut based pralines with white chocolate

Gold: Gardini  (Italy) – Cremino Pistacchio (91.1)

+ Special: Unflavoured cremino

Silver: Caon Chocolate  (Italy) – Matcha Love (87.6)

White chocolate dragées, enrobed whole nuts

Gold: Cona’s  (Taiwan) – Passion fruit & wenshan pouching Almond (91.7) (**)

Gold: Bellantoni Cioccolato  (Italy) – Dragées Pinolo alla camomilla (91.6)

+ Special: Local ingredients

+ Special: Innovation

Silver: Loompaland  (Germany) – Fairy Bites (88.2)

Silver: AHERZ  (Austria) – Piemont Haselnuss Dragees Muzungu-Weiss (87.8) (**)

Bronze: Cona’s  (Taiwan) – Apple and oriental beauty almond (87.1) (**)

Nut based pralines with combination chocolate

Gold: Gardini  (Italy) – Cremino Liquirizia (93.1)

+ Special: Flavoured cremino

Silver: Bellantoni Cioccolato  (Italy) – Cremino Oro verde (92.0)

Silver: Gardini  (Italy) – Cremino Amarena (91.3)

Silver: Maria Magdalena Bizgan  (Romania) – Cremino with Dark Milk and White Choc (89.4)

Silver: Gardini  (Italy) – Cremino Noci di Romagna (88.3)

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Persi Pien (88.2) (**)

Bronze: Mellis Chocolate  (Canada) – Maple Pine Nut (86.8)

Bronze: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – passione Langhe (86.7) (**)

Bronze: PetriS Chocolate  (Finland) – Seabukthorne-honey caramel Pralin (86.5)

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Caramels

Dark chocolate enrobed caramels

Gold: Forte Chocolates  (United States) – Tart Cherry Whiskey Caramel (88.1)

+ Special: Ingredients

Silver: Hummingbird Chocolate Maker  (Canada) – Orange honey spice caramel (87.9) (**)

Milk chocolate enrobed caramels

Silver: Evergreen Hotel  (Taiwan) – Caramel-nuts praline Chocolate (87.8)

Silver: le fleuve  (Japan) – Honey and Yuzu Cardamom Caramel Ganache (87.7) (**)

Bronze: Forte Chocolates  (United States) – Sea Salt Caramel in Milk Chocolate (86.1)

Combination chocolate enrobed caramels

Bronze: St. Croix Chocolate Company  (United States) – Macadamia bonbon (87.4)

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Others – fruit/sugar/butter/cream/misc

Dark chocolate enrobed fruit pastes, jellies/gelée

Gold: Q sweet 巧克力菁點  (Taiwan) – Exclusive pâte de fruits-Ginger Lily (89.0)

+ Special: Local ingredients

+ Special: Innovation

Silver: Q sweet 巧克力菁點  (Taiwan) – Exclusive pâte de fruits-Calamansi (88.5)

Bronze: Q sweet 巧克力菁點  (Taiwan) – Exclusive pâte de fruits- Rose&Lychee (87.4)

Bronze: Les Petits Fours  (Hong Kong) – Pineapple-Passionfruit (86.0)

Dark chocolate enrobed whole fruit

Gold: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn – Boero (91.8)

+ Special: Boero

Silver: Friis-Holm Chokolade  (Denmark) – Frederiksdal Cherry (90.3) (**)

+ Special: Local ingredients

Silver: Léonie Corentin Chocolatier  (Germany) – Kandierte Orange (87.8)

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Ciliegia al Cognac (87.7) (**)

Milk chocolate enrobed whole fruit

Gold: Maychoco  (Spain) – Mango y chocolate con leche 55% cacao. (90.2) (**)

White chocolate enrobed whole fruit

Gold: Q sweet 巧克力菁點  (Taiwan) – Comfort fruit-Green Mango (89.4)

+ Special: Gastronomic

Silver: Maychoco  (Spain) – Mango con chocolate Blanco Butter to bar (87.7) (**)

Other fillings with milk chocolate

Gold: Bellantoni Cioccolato  (Italy) – Dragées al pepe rosa (90.7)

Other fillings with white chocolate

Gold: Bellantoni Cioccolato  (Italy) – Dragées Wild Cuzco (91.2)

+ Special: Innovation

Silver: Bellantoni Cioccolato  (Italy) – Dragées Cheesecake alla fragola (90.0)

Silver: Bellantoni Cioccolato  (Italy) – Dragées Tiramisù Honduras (87.8)

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Spreads

Spreads with dark chocolate (no milk powder)

Gold: Guido Castagna  (Italy) – +55 – CREMA DI NOCCIOLE (94.7) (**)

+ Special: Local ingredients

+ Special: Recipe

Silver: Etat de Choc  (Canada) – Tartinade Superstar Noisette (87.6)

Bronze: AHERZ  (Austria) – Piemont Haselnusscreme 63% Nuss+Semuliki (86.5)

Spreads with milk chocolate

Gold: Monia Achille  (Italy) – Me (90.3)

Silver: chocolate valley Schokoladenmanufaktur  (Germany) – Aufstrich Passionsfrucht (88.2)

Silver: Rivoire  (Italy) – Crema Nocciola Piemonte IGP Cusco (87.5) (**)

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White spreads

Spreads with white chocolate

Gold: Cona’s  (Taiwan) – Cona’s ruby black tea spread (89.6) (**)

Silver: Cona’s  (Taiwan) – Cona’s roasted oolong tea spread (87.5) (**)

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Ingredients from cacao

Cocoa Powder

Gold: Chocolaterie Morin  (France) – Poudre Pérou Chanchamayo 100% (88.2)

Silver: Auro Chocolate  (Philippines) – Natural Cacao Powder (84.6)

Bronze: Chocolaterie Morin  (France) – Poudre Madagascar Sambirano 100% (84.6)

Cocoa Butter

Gold: Kuo YI Ting  (Taiwan) – Cacao butter (89.2)

Silver: Kahkow  (United States) – Organic Cacao Butter (87.7)

Bronze: Chocolaterie Morin  (France) – Beurre Pérou Chanchamayo (85.6)

Bronze: Auro Chocolate  (Philippines) – Natural Cacao Butter (85.4)

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(*)  Declared chocolate maker for private label bars.

(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.