The International Chocolate Awards is pleased to announce the Winners of the 2026 Canadian Bean-to-Bar and Craft Chocolatier competition, which was judged remotely during Spring 2026. This year was the first time that the Canadian competition was organised as a whole competition including all categories (except drinking chocolate) as part of our World Final series.
The Grand Jury Finalists are listed here.
Winners of this competition will pass through to the World Final organized in October-November 2026.
This craft competition awards prizes for plain/origin and flavoured bean-to-bar chocolate bars, as well as 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.
Judges
The judges were drawn from local experts, food journalists, our IICCT Alumni and members of our permanent international Grand Jury.
Prizes
The categories judged included plain/origin and flavoured bean-to-bar chocolate bars, flavoured bars made with traceable couverture, filled chocolates, enrobed fruits and nuts and chocolate spreads. 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 2026 Canadian Bean-to-Bar and Craft Chocolatier Competition Winners are:
(Prizes are shown in score order for each medal)
‚Best in competition‘ overall winners
Plain/origin dark bar categories
Gold: Qantu (Canada) – Malingas 75% (90.5)Flavoured bar categories
Gold: Kasama Chocolate (Canada) – Strawberry White (90.2)Pure / HerkunftsTafeln
Tafeln – Pur / Herkunft dunkel
Bronze: Hummingbird Chocolate Maker (Canada) – Cap Haitien 70% (87.2) (**)
Bronze: Hummingbird Chocolate Maker (Canada) – Hispaniola 70% (86.6) (**)
Micro-batch – Tafeln – Pur / Herkunft dunkel
Gold: Qantu (Canada) – Malingas 75% (90.5) (**)
+ Gold: Direct Traded
+ Gold: Chocolate Maker
Silver: Qantu (Canada) – Gran Blanco 70% (88.6) (**)
Silver: Common Ground Cacao (Canada) – Maranon – Single origin 72% (88.5) (**)
Silver: Kasama Chocolate (Canada) – 70% Nantou (88.3) (**)
Silver: Kasama Chocolate (Canada) – 70% Costa Esmeraldas (88.0) (**)
Bronze: Kasama Chocolate (Canada) – 70% Tuao (87.8) (**)
Bronze: DesBarres Chocolate (Canada) – Ambanja 72% (87.6) (**)
Bronze: Palette de Bine (Canada) – Kahalu’u Hawaii 70% (87.1) (**)
Bronze: Qantu (Canada) – Chaska 70% (86.9) (**)
Bronze: DesBarres Chocolate (Canada) – O’payo 72% (86.9) (**)
Bronze: Choco de Léa (Canada) – O’tuma 70% (86.8) (**)
Bronze: DesBarres Chocolate (Canada) – Maya Mountain 72 % (86.5) (**)
Tafeln – Pur / Herkunft dunkel 100 %
Silver: Spice Isle Craft Chocolate (Canada) – 100% Classic Dark Chocolate (88.8) (**)
Micro-batch – Tafeln – Pur / Herkunft Milch
Silver: Qantu (Canada) – Dark Milk 60% Oh La Vache! (88.5) (**)
Bronze: Kasama Chocolate (Canada) – Goat’s Milk (86.8) (**)
Bronze: Black Jaguar Chocolate (Canada) – Dark Milk (86.0) (**)
Bronze: Schoki Chocolate & Nelson’s Chocofellar (Canada) – Madagascar 62% Buttermilk (85.6) (**)
Tafeln – Pur / Herkunft alternative Zuckerarten
Bronze: Etat de Choc (Canada) – Érable (86.7) (**)
Tafeln – Pur / Herkunft mit anderen Theobromas
Bronze: Allo Simonne (Canada) – Chocolat Noir Jaguar 70% (85.5) (**)
Tafeln – Pur / Herkunft Weiss
Bronze: Etat de Choc (Canada) – Blanc + Vanille (85.6) (**)
Tafeln mit Geschmackszusatz
Tafeln – mit Zusatz – eingerührte / untergemischte Zutaten – dunkel
Silver: DesBarres Chocolate (Canada) – Black Pepper Cardamom 72% (87.3) (**)
Silver: The Organic House (Canada) – Nature’s Candy – Soursop 70% (87.3) (**)
+ Special: Innovation
Silver: Kasama Chocolate (Canada) – Single Malt (87.3) (**)
Bronze: Chachalate (Canada) – Silver Tip Jasmine Tea (86.5) (**)
Bronze: The Organic House (Canada) – Kumquat Dark Madagascar 70% (86.4) (**)
Bronze: Allo Simonne (Canada) – Chocolat Noir 70% Au Whisky (86.4) (**)
Bronze: DesBarres Chocolate (Canada) – Only in Canada 72% (86.3) (**)
Bronze: Kasama Chocolate (Canada) – Ocean Mysteries (85.9) (**)
+ Special: Modern
Bronze: Kasama Chocolate (Canada) – Tanduay Rum (85.8) (**)
Tafeln – mit Zusatz – Einschlüsse / Stücke – dunkel
Silver: Kasama Chocolate (Canada) – Forest & Sea (87.5) (**)
Silver: The Organic House (Canada) – Rosemary Focaccia 65% Thailand (87.2) (**)
Silver: The Organic House (Canada) – Cinnamon Bun 65% Thailand (87.0) (**)
Bronze: Chachalate (Canada) – Golden Osmanthus (86.4) (**)
Tafeln – mit Zusatz – gefüllt – dunkel
Gold: Allo Simonne (Canada) – Barre Au Gianduja, Sarrasin Et Melilot (90.0) (**)
+ Special: Local ingredients
+ Special: Alternate theobromas
Silver: Allo Simonne (Canada) – Barre Au Gianduja (88.4) (**)
Silver: Allo Simonne (Canada) – Barre Au Gianduja Et Grué de Cacao (87.9) (**)
Silver: Allo Simonne (Canada) – Barre Au Gianduja Et Noisettes Entières (87.8) (**)
Tafeln – mit Zusatz – eingerührte / untergemischte Zutaten – Milchschokolade
Bronze: Qantu (Canada) – Milk 55% Maple Moo…ments (86.7) (**)
Bronze: Common Ground Cacao (Canada) – Mazamari Single Origin 53% (86.6) (**)
Bronze: Cocoaro Craft Chocolate (Canada) – Strawberry Shiso (85.7) (**)
Tafeln – mit Zusatz – Einschlüsse / Stücke – Milchschokolade
Silver: Common Ground Cacao (Canada) – Pineapple Habanero Coconut 54% (87.5) (**)
Tafeln – mit Zusatz – eingerührte / untergemischte Zutaten – weisse Schokolade
Gold: Kasama Chocolate (Canada) – Strawberry White (90.2) (**)
+ Special: Local ingredients
+ Special: No-milk white chocolate
Silver: Kasama Chocolate (Canada) – Raspberry White (89.0) (**)
Silver: Allo Simonne (Canada) – Chocolat Aux Framboises Et Citron (88.8) (**)
Silver: Kasama Chocolate (Canada) – Durian White (87.4) (**)
Bronze: Kasama Chocolate (Canada) – Calamansi White Chocolate (85.8) (**)
Tafeln – mit Zusatz – Einschlüsse / Stücke – weisse Schokolade
Bronze: Common Ground Cacao (Canada) – Caramel Vanilla Creme Brulee (86.4) (**)
Ganache, Taler, Ganache Pralinen, Trüffel
Gefüllte Pralinen – Milch mit und ohne Zusatz – Ganaches und Trüffel
Silver: Mellis Chocolate (Canada) – Passion Fruit (87.1)
Bronze: Monde du Chocolat (Canada) – Lychee Osmanthus (86.5)
Gefüllte Pralinen – Weisse Schokolade mit und ohne Zusatz – Ganaches und Trüffel
Bronze: Monde du Chocolat (Canada) – Guava Camellia Oolong (86.7)
Bronze: Mellis Chocolate (Canada) – Apricot Osmanthus (86.4)
Bronze: Mellis Chocolate (Canada) – Grapefruit Geranium (85.7)
Gefüllte Pralinen – gemischte Schokoladen Ummantelung / Füllung mit und ohne Zusatz – Ganaches und Trüffel
Bronze: Guild Chocolates (Canada) – Aroma: White Cedar (86.9)
+ Special: Innovation
Nüsse
Gefüllte Pralinen – Milch (mit und ohne Zusatz) – Nuss Pralinen …
Silver: The Jewelled Cocoa Bean (Canada) – Salted Caramel Pecan Bonbon (87.9)
Karamellpralinen
Combination chocolate enrobed caramels
Bronze: Guild Chocolates (Canada) – Revolution: Lemon + Black Currant (86.1)
Aufstriche
Aufstriche mit dunkler Schokolade (ohne Milchpulver)
Gold: Allo Simonne (Canada) – Tartinade Sarrasin / Buckwheat spread (90.0) (**)
+ Special: Local ingredients
+ Special: Gastronomic
Silver: Allo Simonne (Canada) – Tartinade Chocolat Jaguar / Spread (89.4) (**)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
