{"id":67857,"date":"2026-05-03T06:52:45","date_gmt":"2026-05-03T06:52:45","guid":{"rendered":"https:\/\/enter.chocolateawards.com\/?p=67857"},"modified":"2026-05-04T10:17:18","modified_gmt":"2026-05-04T10:17:18","slug":"european-middle-eastern-and-african-bean-to-bar-competition-2026-winners","status":"publish","type":"post","link":"https:\/\/enter.chocolateawards.com\/de\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/","title":{"rendered":"European, Middle Eastern and African Bean-to-Bar Competition 2026 – Winners"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The International Chocolate Awards is pleased to announce the Winners of the European, Middle Eastern and African Bean-to-Bar<\/strong>\u00a0competition<\/strong><\/em>, which was judged remotely in April 2026.<\/p>

The winners‘ announcement was held at the Show\/Colat Festival<\/strong><\/em> in Bordeaux, France on Saturday, 2nd May during a fun live event where many of our entrants gathered to celebrate craft chocolate made in Europe. Our co-founders Monica Meschini and Martin Christy hosted the event together with some members of our Grand Jury and our local judges.\u00a0<\/p>

Winners of this round will pass through to the World Final organized in October-November 2026.<\/p>

This competition awards prizes for plain\/origin and flavoured bean-to-bar products from European, Middle Eastern and African chocolate makers.\u00a0<\/p>

Judges<\/h3>

The judges<\/a> were drawn from local experts, food journalists, our IICCT<\/a> Alumni and members of our permanent international Grand Jury.<\/p>

Prizes<\/h3>

All judging is anonymized, including at the Grand Jury final session, where Gold, Silver and Bronze prizes are awarded by private voting.<\/p>

** Winning products made with an entrant\u2019s own bean-to-bar chocolate are marked with (**).<\/div>

Awards are awarded only to entries that meet the required standard for each prize.<\/p>

NOTE ON THE RESULTS:<\/strong> Due to a classification error, the winning Gold entry in ‚Micro-batch Plain\/origin dark chocolate bars‘ has been moved to the large-scale category, ‚Plain\/origin dark chocolate bars‘.<\/p>

Following the principle that a Gold win should not be taken away from an entrant due to an error not related to their own product, the Gold already given stands, so there are two Golds given in this category.<\/p>

The move also changes the results of the ‚Micro-batch Plain\/origin dark chocolate bars‘, so the Gold in that category is now assigned to the next highest scoring product, provided the score is at a Gold winning level.<\/p>

In this case, there are two products tied with identical scores, so Golds go to both of these entries.<\/p>

The 2026 European, Middle Eastern and African Bean-to-Bar Winners are:<\/span><\/h3>

(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>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 70% Echarate<\/strong> (91.7<\/span><\/strong>)<\/span> ( * Theobroma Inversiones S.A.C (Cacaosuyo))<\/span>

Plain\/origin milk bar categories<\/h2>Gold<\/strong>: Feitoria do Cacao<\/a><\/span><\/em>  (Portugal) – Tanz\u00e2nia 60% + Leite de Ovelha<\/strong> (89.7<\/span><\/strong>)<\/span>

Flavoured with alcohol<\/h2>Silver<\/strong>: La Brigaderie de Paris<\/a><\/span><\/em>  (France) – Cacha\u00e7a<\/strong> (89.1<\/span><\/strong>)<\/span>

Flavoured with coffee<\/h2>Silver<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Nicaragua O’payo Clasico Milk & Coffee<\/strong> (88.3<\/span><\/strong>)<\/span>

Flavoured bar categories<\/h2>Gold<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Cioccolato del Monviso Viola Mirtillo<\/strong> (94.2<\/span><\/strong>)<\/span>
<\/div>

Pure \/ HerkunftsTafeln<\/h1>
<\/div>

Tafeln – Pur \/ Herkunft dunkel<\/h2>

Gold<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 70% Echarate<\/strong> (91.7<\/span><\/strong>)<\/span> ( * Theobroma Inversiones S.A.C (Cacaosuyo))<\/span> (**)<\/span><\/p>

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

+ Special<\/strong>: Cacao sourcing<\/span><\/p>

Gold<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Rugoso 70% Bad Fermentation<\/strong> (90.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

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

+ Special<\/strong>: Cacao sourcing<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – O’Payo 68%<\/strong> (90.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Nicaliso 70%<\/strong> (90.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 70% Koribeni<\/strong> (90.5<\/span><\/strong>)<\/span> ( * Theobroma Inversiones S.A.C (Cacaosuyo))<\/span> (**)<\/span><\/p>

Silver<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 80% Echarate<\/strong> (90.2<\/span><\/strong>)<\/span> ( * Theobroma Inversiones S.A.C (Cacaosuyo))<\/span> (**)<\/span><\/p>

Silver<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 70% Santa Ana<\/strong> (89.8<\/span><\/strong>)<\/span> ( * Theobroma Inversiones S.A.C (Cacaosuyo))<\/span> (**)<\/span><\/p>

Silver<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 70% Kiteni<\/strong> (89.8<\/span><\/strong>)<\/span> ( * Theobroma Inversiones S.A.C (Cacaosuyo))<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Chuno 70% Double Turned<\/strong> (89.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Don Alfonso 70%<\/strong> (89.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Aruntam – Sensory Chocolate<\/a><\/span><\/em>  (Italy) – Venezuela Chuao – Dark Chocolate 70%<\/strong> (88.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Aruntam – Sensory Chocolate<\/a><\/span><\/em>  (Italy) – Tanzania – Dark Chocolate 72%<\/strong> (88.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Chuno 70% Triple Turned<\/strong> (88.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Chocolaterie Morin<\/a><\/span><\/em>  (France) – P\u00e9rou Cusco 70%<\/strong> (88.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Rugoso 70%<\/strong> (88.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Medagla 70%<\/strong> (88.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Barba<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Johe 70%<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 70% Quellouno<\/strong> (88.1<\/span><\/strong>)<\/span> ( * Theobroma Inversiones S.A.C (Cacaosuyo))<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Aruntam – Sensory Chocolate<\/a><\/span><\/em>  (Italy) – Per\u00fa Mara\u00f1\u00f3n – Dark Chocolate 70%<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – Mes Raw Madagascar<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Chocolat Madagascar<\/a><\/span><\/em>  (Madagascar) – Fine Dark 70% Grand Cru Sambirano<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: PER\u00da PURO Chuncho Gold<\/a><\/span><\/em>  (Germany) – Chuncho Gold Grand Cru 70%<\/strong> (87.7<\/span><\/strong>)<\/span> ( * Max Felchlin AG)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Madagascar 64% Fast Dried<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Aruntam – Sensory Chocolate<\/a><\/span><\/em>  (Italy) – Per\u00fa Piura Albino – Dark Chocolate 72%<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Aruntam – Sensory Chocolate<\/a><\/span><\/em>  (Italy) – Madagascar Sambirano – Dark Cholate 72%<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – Centogrammi Per\u00f9<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Aruntam – Sensory Chocolate<\/a><\/span><\/em>  (Italy) – India Idukki Kerala – Dark chocolate 72%<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Notes de f\u00e8ve<\/a><\/span><\/em>  (Switzerland) – Chocolat Noir Vietnam 2025, Printemps<\/strong> (87.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – 70% Tobago Anniversary Bar<\/strong> (87.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Madagascar 64% Slow Dried<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Acaoyer<\/a><\/span><\/em>  (France) – Nicaragua 70% – O’Payo<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Micro-batch – Tafeln – Pur \/ Herkunft dunkel<\/h2>

Gold<\/strong>: chocoMe<\/a><\/span><\/em>  (Hungary) – Rugoso 70%<\/strong> (89.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Gold<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Thailand Chantaburi Suriya 70%<\/strong> (89.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Ajala Chocolate<\/a><\/span><\/em>  (Czech Republic) – Nicaragua 70 % \/ O\u2019Payo<\/strong> (89.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: LA BEAUNE TABLETTE<\/a><\/span><\/em>  (France) – Tablette Philippines 70% Cacao Mana<\/strong> (89.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Feitoria do Cacao<\/a><\/span><\/em>  (Portugal) – Mexico Almendra Blanca 72%<\/strong> (89.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Dominican Republic Zorzal 70%<\/strong> (88.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: CRIOLLOS<\/a><\/span><\/em>  (France) – Salvador – El Copinol Escondido 72%<\/strong> (88.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Barre Clandestine<\/a><\/span><\/em>  (France) – Santa Marta 73%, Colombie<\/strong> (88.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Taman Artisan Chocolates<\/a><\/span><\/em>  (Croatia) – 72% Tanzania Kokoa Kamili<\/strong> (88.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Kaitxo<\/a><\/span><\/em>  (Spain) – Peru Cuzco 70%<\/strong> (88.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Ara Chocolat<\/a><\/span><\/em>  (France) – Criollo \u00cele de La R\u00e9union 70%<\/strong> (88.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Karuna Chocolate<\/a><\/span><\/em>  (Italy) – Belize 70% Belyzium Farm Fast Dried<\/strong> (88.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Ara Chocolat<\/a><\/span><\/em>  (France) – Porcelana 70%<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Coup de chocolat<\/a><\/span><\/em>  (Belgium) – Ouro Chocolate – 72% Sul da Bahia<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Taman Artisan Chocolates<\/a><\/span><\/em>  (Croatia) – 74% Philippines Davao Mana<\/strong> (88.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Aur\u00e9lien Plassard Chocolatier<\/a><\/span><\/em>  (France) – Waslala Nicaragua 70%<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Racine Carr\u00e9e<\/a><\/span><\/em>  (France) – San Jose de Sisa 72%<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kina Chocolates<\/a><\/span><\/em>  (Spain) – Chuncho 70%<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Karuna Chocolate<\/a><\/span><\/em>  (Italy) – Tanzania 70% Kokoa Kamili<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: La Baleine \u00e0 Cabosse<\/a><\/span><\/em>  (France) – P\u00e9rou Mara\u00f1\u00f3n 72%<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Ajala Chocolate<\/a><\/span><\/em>  (Czech Republic) – Tanzania 70 % \/ Kokoa Kamili<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Rosa Canina Chocolate<\/a><\/span><\/em>  (Germany) – Nicaragua o‘ Tuma 80%<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Barre Clandestine<\/a><\/span><\/em>  (France) – Maya Mountain 73%<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Cioccolato del Monviso – Taiwan 71,5%<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: G\u00e5nsviks Choklad<\/a><\/span><\/em>  (Sweden) – 70% Thailand<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Karuna Chocolate<\/a><\/span><\/em>  (Italy) – Peru 75% Amazonico Nativo DO<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Ajala Chocolate<\/a><\/span><\/em>  (Czech Republic) – Belize 70 % \/ Maya Mountains<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: feyn Schokoladen<\/a><\/span><\/em>  (Germany) – 68% Nicaragua O’Tuma, Waslala<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: La Brigaderie de Paris<\/a><\/span><\/em>  (France) – Tom\u00e9-A\u00e7u 70%<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: La F\u00e8verie by Hasna\u00e2<\/a><\/span><\/em>  (France) – Tanzania Chiwa Chiwa Village 75%<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Ara Chocolat<\/a><\/span><\/em>  (France) – Gibraltar 70%<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Nittedal Sjokoladefabrikk<\/a><\/span><\/em>  (Norway) – India 118<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Solomon Island Guadalcanal 70%<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Maychoco<\/a><\/span><\/em>  (Spain) – Chocolate 74% India<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Origine Chocolaterie<\/a><\/span><\/em>  (France) – Tablette Noir Mexique 70%<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Choklad i v\u00e4st<\/a><\/span><\/em>  (Sweden) – Madagaskar 70%<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Clorawfila<\/a><\/span><\/em>  (Spain) – Utkku 77% Per\u00fa<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Haiti Pisa 70% Cacao<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Taman Artisan Chocolates<\/a><\/span><\/em>  (Croatia) – 72% Indonesia Ransiki<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Acaoyer<\/a><\/span><\/em>  (France) – Ouganda 70% – Semuliki<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – Pur \/ Herkunft dunkel hoher Kakaoanteil (85% und mehr)<\/h2>

Gold<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – La Dalia 85%<\/strong> (90.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

Silver<\/strong>: Ara Chocolat<\/a><\/span><\/em>  (France) – Porcelana 87%<\/strong> (90.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Cacao sourcing<\/span><\/p>

Silver<\/strong>: Martin Mayer Schokoladen<\/a><\/span><\/em>  (Austria) – Chuno 85%<\/strong> (89.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Lady Merveilles<\/a><\/span><\/em>  (France) – Chocolat Noir 85% de Cacao Belize<\/strong> (88.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Aur\u00e9lien Plassard Chocolatier<\/a><\/span><\/em>  (France) – Guatemala Polochic 90%<\/strong> (88.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Martin Mayer Schokoladen<\/a><\/span><\/em>  (Austria) – Las Pe\u00f1as 90%<\/strong> (88.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: J\u00f6n Chocolate<\/a><\/span><\/em>  (Turkey) – Ninety<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Shouk\u00e2 Chamonix<\/a><\/span><\/em>  (France) – EQUATEUR 85% CACAO<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Acaoyer<\/a><\/span><\/em>  (France) – Colombie 85% – Tumaco<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – Pur \/ Herkunft dunkel 100 %<\/h2>

Gold<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – La Dalia 100%<\/strong> (91.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

Silver<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 100% Piura<\/strong> (90.4<\/span><\/strong>)<\/span> ( * Theobroma Inversiones S.A.C (Cacaosuyo))<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Cacao sourcing<\/span><\/p>

Silver<\/strong>: Prague Chocolate Steiner & Kovarik<\/a><\/span><\/em>  (Czech Republic) – Aluna 100% Dark Chocolate<\/strong> (88.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: chocoMe<\/a><\/span><\/em>  (Hungary) – Chuao 100%<\/strong> (88.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Standout Chocolate<\/a><\/span><\/em>  (Sweden) – Uganda Semuliki Forest 100%<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Acaoyer<\/a><\/span><\/em>  (France) – Ouganda 100% – Semuliki<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Songes et Cacao<\/a><\/span><\/em>  (France) – Cacao Cru 100% P\u00e9rou<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Chocolat Madagascar<\/a><\/span><\/em>  (Madagascar) – Mava Domaine Single Plantation Dark 100%<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – Pur \/ Herkunft Milch<\/h2>

Gold<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – O’Payo Milk 50%<\/strong> (89.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Dark Milk 55%<\/strong> (88.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: \u014cme<\/a><\/span><\/em>  (France) – Semuliki Forest Dark Milk 50%<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: PER\u00da PURO Chuncho Gold<\/a><\/span><\/em>  (Germany) – Chuncho Gold Grand Cru 52%<\/strong> (88.1<\/span><\/strong>)<\/span> ( * Max Felchlin AG)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Notes de f\u00e8ve<\/a><\/span><\/em>  (Switzerland) – Chocolat Au Lait Colombie 2025 Printemps<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Dark Milk 65%<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Notes de f\u00e8ve<\/a><\/span><\/em>  (Switzerland) – Chocolat Au Lait Mexique 2025, Printemps<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Micro-batch – Tafeln – Pur \/ Herkunft Milch<\/h2>

Gold<\/strong>: Feitoria do Cacao<\/a><\/span><\/em>  (Portugal) – Tanz\u00e2nia 60% + Leite de Ovelha<\/strong> (89.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

+ Special<\/strong>: Non-cow milk<\/span><\/p>

Gold<\/strong>: Acaoyer<\/a><\/span><\/em>  (France) – Colombie 51% – Tumaco<\/strong> (89.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Coccolato Del Monviso Latte Panna<\/strong> (88.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: LABRIQ by Maison K\u00f6ller<\/a><\/span><\/em>  (Germany) – Lovely Milk<\/strong> (88.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Shouk\u00e2 Chamonix<\/a><\/span><\/em>  (France) – Venezuela Chocolat Lait 52% Cacao<\/strong> (88.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Origine Chocolaterie<\/a><\/span><\/em>  (France) – Tablette Lait Vietnam 50%<\/strong> (88.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: feyn Schokoladen<\/a><\/span><\/em>  (Germany) – 49% Guatemala Milk Chocolate<\/strong> (88.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Aruntam – Sensory Chocolate<\/a><\/span><\/em>  (Italy) – Tanzania – Dark Milk Chocolate 60%<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Lyra<\/a><\/span><\/em>  (Slovakia) – Origin Madagascar Milk<\/strong> (85.9<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – Pur \/ Herkunft alternative Zuckerarten<\/h2>

Gold<\/strong>: Kaicao<\/a><\/span><\/em>  (Spain) – 85% Cacao Quinacho, Peru<\/strong> (89.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Prague Chocolate Steiner & Kovarik<\/a><\/span><\/em>  (Czech Republic) – Aluna 44% Milk Chocolate<\/strong> (88.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Benjamissimo<\/a><\/span><\/em>  (Bulgaria) – Premium Edition Tanzania 69<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Colombia Zocay 70% With Coconut Nectar<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Songes et Cacao<\/a><\/span><\/em>  (France) – Noir Cru 80% – Madagascar<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Prague Chocolate Steiner & Kovarik<\/a><\/span><\/em>  (Czech Republic) – Aluna 77% Dark Chocolate<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – Pur \/ Herkunft Milchersatzprodukten<\/h2>

Gold<\/strong>: Barre Clandestine<\/a><\/span><\/em>  (France) – Kilombero & Cr\u00e8me de Cajou<\/strong> (89.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: LA BEAUNE TABLETTE<\/a><\/span><\/em>  (France) – Tablette au Lait de Coco<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Trufas Martinez<\/a><\/span><\/em>  (Spain) – Dark Vegan Mylk with Chufa de Valencia<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Beskid Chocolate<\/a><\/span><\/em>  (Poland) – Nibymleczna 55% Kolumbia Morumbi<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – Pur \/ Herkunft mit anderen Theobromas<\/h2>

Gold<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Alternative Monviso – Macambo<\/strong> (90.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Alternative Monviso – Capuazu 70%<\/strong> (88.4<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – Pur \/ Herkunft Weiss<\/h2>

Gold<\/strong>: Notes de f\u00e8ve<\/a><\/span><\/em>  (Switzerland) – Chocolat Blanc R\u00e9p. Dom. 2025, Printemps<\/strong> (89.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – White 40%<\/strong> (88.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Origine Chocolaterie<\/a><\/span><\/em>  (France) – Tablette Blanc Venezuela 35%<\/strong> (87.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Aruntam – Sensory Chocolate<\/a><\/span><\/em>  (Italy) – Ecuador Manab\u00ed – White Chocolate 48%<\/strong> (85.6<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln mit Geschmackszusatz<\/h1>
<\/div>

Tafeln – mit Zusatz – einger\u00fchrte \/ untergemischte Zutaten – dunkel<\/h2>

Gold<\/strong>: chocoTales of Warsaw<\/a><\/span><\/em>  (Poland) – 73% Regalo Infused With Exotic Citrus<\/strong> (89.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: La Brigaderie de Paris<\/a><\/span><\/em>  (France) – Cacha\u00e7a<\/strong> (89.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Nicaliso 70% Green Cinnamon<\/strong> (89.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Medagla 70% Soy<\/strong> (88.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Standout Chocolate<\/a><\/span><\/em>  (Sweden) – Spruce Shoots<\/strong> (88.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Nittedal Sjokoladefabrikk<\/a><\/span><\/em>  (Norway) – India Timut Pepper<\/strong> (88.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Elsa Cacao & Chocolat<\/a><\/span><\/em>  (Belgium) – India Go Ground and Cha\u00ef Spices<\/strong> (88.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: La Brigaderie de Paris<\/a><\/span><\/em>  (France) – Tuer\u00ea 100%<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: 100%<\/span><\/p>

Silver<\/strong>: chocoTales of Warsaw<\/a><\/span><\/em>  (Poland) – 70% Lagunas Infused W\/ the Heritage Gin<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Chocokoo<\/a><\/span><\/em>  (Estonia) – Costa Rica 62% Hojicha<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Kaicao<\/a><\/span><\/em>  (Spain) – 65% Cacao Coffee and Cardamon<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Standout Chocolate<\/a><\/span><\/em>  (Sweden) – Coffee & Cinnamon Bun<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Standout Chocolate<\/a><\/span><\/em>  (Sweden) – Sugar Kelp & Sea Salt<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Elsa Cacao & Chocolat<\/a><\/span><\/em>  (Belgium) – Honduras Apach & Kage Roku Hojicha<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Erba Nera<\/a><\/span><\/em>  (France) – 78% Kokoa Kamili & Feuilles de Nepita<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Audaces<\/a><\/span><\/em>  (France) – Criollo de la Reunion et combava 70%<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: T\u00cbRT Kakao<\/a><\/span><\/em>  (Estonia) – Fiji & Red Wine<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Chocokoo<\/a><\/span><\/em>  (Estonia) – Costa Rica 75% Timur Berry<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Rosa Canina Chocolate<\/a><\/span><\/em>  (Germany) – Salz-Zitronen Vietnam OCA 70%<\/strong> (86.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Lady Merveilles<\/a><\/span><\/em>  (France) – Chocolat Noir Au Gin<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: T\u00cbRT Kakao<\/a><\/span><\/em>  (Estonia) – Smoked Nicaragua<\/strong> (86.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Prague Chocolate Steiner & Kovarik<\/a><\/span><\/em>  (Czech Republic) – Aluna 60% Dark Chocolate with Beetroot<\/strong> (85.6<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – mit Zusatz – Einschl\u00fcsse \/ St\u00fccke – dunkel<\/h2>

Gold<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 70% Piura With Cacao Nibs<\/strong> (91.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Ajala Chocolate<\/a><\/span><\/em>  (Czech Republic) – Oranges & Blossoms 70 %<\/strong> (89.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Thailand Chantaburi Suriya 70% With Nibs<\/strong> (89.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Aruntam – Sensory Chocolate<\/a><\/span><\/em>  (Italy) – Nibs & Sale – Dark Chocolate 70%<\/strong> (89.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Utopick Cacao<\/a><\/span><\/em>  (Spain) – Dark Tanzania With Rum-flamb\u00e9ed Nibs<\/strong> (89.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Elsa Cacao & Chocolat<\/a><\/span><\/em>  (Belgium) – Philippines Auro Mana Gorilla Ashanti<\/strong> (88.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: chocoMe<\/a><\/span><\/em>  (Hungary) – Rugoso 70% Panko<\/strong> (88.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Ajala Chocolate<\/a><\/span><\/em>  (Czech Republic) – Rustic 70 %<\/strong> (88.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: 20\u00b0Nord 20\u00b0Sud<\/a><\/span><\/em>  (France) – Taino Soliman – Cocoa Nib Nougatine<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Aruntam – Sensory Chocolate<\/a><\/span><\/em>  (Italy) – Tropicale – Dark Chocolate 70%<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: chocoMe<\/a><\/span><\/em>  (Hungary) – \u00c5kesson 69% Yuzu<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Utopick Cacao<\/a><\/span><\/em>  (Spain) – Orange & Almonds<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Maychoco<\/a><\/span><\/em>  (Spain) – Chocolate 70% con Pl\u00e1tano y Lim\u00f3n<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: A-TYPICA<\/a><\/span><\/em>  (France) – Pulpe de Cacao 76%<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: chocoMe<\/a><\/span><\/em>  (Hungary) – Choroni72% Blood Orange<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Karuna Chocolate<\/a><\/span><\/em>  (Italy) – Toritto Almonds 80% Ayacucho, Peru<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Lady Merveilles<\/a><\/span><\/em>  (France) – Chocolat Noir Sarrasin<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Cioccolato del Monviso ai PERSI PIEN<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: chocoMe<\/a><\/span><\/em>  (Hungary) – Chuao 72% With Nibs<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Lady Merveilles<\/a><\/span><\/em>  (France) – Chocolat Noir Au Piment D’espelette<\/strong> (86.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kaicao<\/a><\/span><\/em>  (Spain) – 70% Cacao Mole Oaxaque\u00f1o<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Clorawfila<\/a><\/span><\/em>  (Spain) – Utkku 77% Orange<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Madagascar Bejofo Estate 70% With Nibs<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kaicao<\/a><\/span><\/em>  (Spain) – 70% Cacao With Nibs<\/strong> (86.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Aur\u00e9lien Plassard Chocolatier<\/a><\/span><\/em>  (France) – Poivre de Kampot Igp Au Sel<\/strong> (86.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Utopick Cacao<\/a><\/span><\/em>  (Spain) – Lemon Drop<\/strong> (86.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: G\u00e5nsviks Choklad<\/a><\/span><\/em>  (Sweden) – 70% Timutpeppar & Hallon<\/strong> (85.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Solomon Island Guadalcanal 70% With Nibs<\/strong> (85.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Tanzania Kokoa Kamili 70% With Nibs<\/strong> (85.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kina Chocolates<\/a><\/span><\/em>  (Spain) – Oli & Sal<\/strong> (85.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Colombia Zocay 70% With Nibs<\/strong> (85.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Clorawfila<\/a><\/span><\/em>  (Spain) – Kubaly 70% Pistacchio<\/strong> (85.5<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – mit Zusatz – gef\u00fcllt – dunkel<\/h2>

Gold<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – Mes Gianduja Fondente<\/strong> (92.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

Silver<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Cioccolato del Monviso – il Gianduja<\/strong> (89.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

Bronze<\/strong>: LABRIQ by Maison K\u00f6ller<\/a><\/span><\/em>  (Germany) – Breton<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: LA BEAUNE TABLETTE<\/a><\/span><\/em>  (France) – Tablette Gianduja<\/strong> (86.2<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – mit Zusatz – einger\u00fchrte \/ untergemischte Zutaten – Milchschokolade<\/h2>

Silver<\/strong>: Kestar Chocolate<\/a><\/span><\/em>  (Romania) – Nicaragua O’payo Clasico Milk & Coffee<\/strong> (88.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Rosa Canina Chocolate<\/a><\/span><\/em>  (Germany) – Miso Salbei Vietnam Oca 60%<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Maria Magdalena Bizgan<\/em>  (Romania) – Light Exotic Milk Chocolate<\/strong> (88.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Standout Chocolate<\/a><\/span><\/em>  (Sweden) – Cloudberry Caramel<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – O’Payo Milk Sansho<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Nittedal Sjokoladefabrikk<\/a><\/span><\/em>  (Norway) – 50% Melk Med Timut Og Pasjonsfrukt<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Prague Chocolate Steiner & Kovarik<\/a><\/span><\/em>  (Czech Republic) – Aluna 50% Chocolate without Added Sugar<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – mit Zusatz – Einschl\u00fcsse \/ St\u00fccke – Milchschokolade<\/h2>

Gold<\/strong>: Feitoria do Cacao<\/a><\/span><\/em>  (Portugal) – Chocolate de Leite 57% Pastel de Nata<\/strong> (89.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Feitoria do Cacao<\/a><\/span><\/em>  (Portugal) – Chocolate de Leite Nicar\u00e1gua 57% + Nibs<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Dark Milk With Candied Orange<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – O’Payo Milk Salty Liquorice<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Bronze<\/strong>: Maychoco<\/a><\/span><\/em>  (Spain) – Chocolate con Leche y Maracuy\u00e1<\/strong> (85.8<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – mit Zusatz – gef\u00fcllt – Milchschokolade<\/h2>

Silver<\/strong>: LABRIQ by Maison K\u00f6ller<\/a><\/span><\/em>  (Germany) – Brisbane<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – mit Zusatz – einger\u00fchrte \/ untergemischte Zutaten – weisse Schokolade<\/h2>

Gold<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Cioccolato del Monviso LampoRosa<\/strong> (90.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Nittedal Sjokoladefabrikk<\/a><\/span><\/em>  (Norway) – Vegan Raspberry<\/strong> (88.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: 20\u00b0Nord 20\u00b0Sud<\/a><\/span><\/em>  (France) – Blanc Immortelle<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: berry to bar \u00ae<\/em>  (Estonia) – Wild Blueberry Chocolate<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Maria Magdalena Bizgan<\/em>  (Romania) – White Chocolate with Vanilla Pompona<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Karuna Chocolate<\/a><\/span><\/em>  (Italy) – Vanilla White<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: berry to bar \u00ae<\/em>  (Estonia) – Strawberry Chocolate Polka<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: La Brigaderie de Paris<\/a><\/span><\/em>  (France) – L’Or d’Amazonie<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Kaitxo<\/a><\/span><\/em>  (Spain) – Zuri Gorri<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Bronze<\/strong>: Prague Chocolate Steiner & Kovarik<\/a><\/span><\/em>  (Czech Republic) – White Chocolate with Pepper and Almonds<\/strong> (86.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: berry to bar \u00ae<\/em>  (Estonia) – Neither a Pine Nor an Apple Chocolate<\/strong> (85.6<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – mit Zusatz – Einschl\u00fcsse \/ St\u00fccke – weisse Schokolade<\/h2>

Gold<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Cioccolato del Monviso Viola Mirtillo<\/strong> (94.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

Bronze<\/strong>: SAM Schoggi<\/a><\/span><\/em>  (Switzerland) – Violetti Schoggi mit Haskap-Maibeeren<\/strong> (86.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Chocolates Artesanos Isabel<\/a><\/span><\/em>  (Spain) – Tableta de Pistachos<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kaicao<\/a><\/span><\/em>  (Spain) – 37% Chili Morita , Passion Fruit Coconut<\/strong> (85.7<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – mit Zusatz – gef\u00fcllt – weisse Schokolade<\/h2>

Bronze<\/strong>: J\u00f6n Chocolate<\/a><\/span><\/em>  (Turkey) – Baklava Chocolate<\/strong> (86.0<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Tafeln – mit Zusatz – gef\u00fcllt – Combination chokolade<\/h2>

Gold<\/strong>: Martin Mayer Schokoladen<\/a><\/span><\/em>  (Austria) – Johannisbeere Lavendel Schokolade<\/strong> (89.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Martin Mayer Schokoladen<\/a><\/span><\/em>  (Austria) – Holunder Bl\u00fcte & Beere – Schokolade<\/strong> (89.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

<\/h1>
<\/div>

Cocoa Powder<\/h2>

Silver<\/strong>: Chocolaterie Morin<\/a><\/span><\/em>  (France) – Poudre de Cacao Madagascar Sambirano<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Chocolaterie Morin<\/a><\/span><\/em>  (France) – Poudre de Cacao P\u00e9rou Chanchamayo<\/strong> (86.7<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Cocoa Butter<\/h2>

Silver<\/strong>: Chocolaterie Morin<\/a><\/span><\/em>  (France) – Beurre de Cacao P\u00e9rou Chanchamayo<\/strong> (89.3<\/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":"

Winners of the 2026 European, Middle Eastern and African Bean-to-Bar Competition<\/p>\n","protected":false},"author":4061,"featured_media":67962,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[127],"tags":[223,134,187,221,136,137,133],"class_list":["post-67857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-european-bean-to-bar","tag-223","tag-bean-to-bar","tag-european","tag-middle-eastern-and-african","tag-news","tag-results","tag-winners"],"yoast_head":"\nEuropean, Middle Eastern and African Bean-to-Bar Competition 2026 - 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\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Lilla Toth-Tatai\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"2\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/\",\"url\":\"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/\",\"name\":\"European, Middle Eastern and African Bean-to-Bar Competition 2026 - Winners - International Chocolate Awards\",\"isPartOf\":{\"@id\":\"https:\/\/enter.chocolateawards.com\/it\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/enter.chocolateawards.com\/wp-content\/uploads\/2026\/05\/1000073081.jpg\",\"datePublished\":\"2026-05-03T06:52:45+00:00\",\"dateModified\":\"2026-05-04T10:17:18+00:00\",\"author\":{\"@id\":\"https:\/\/enter.chocolateawards.com\/it\/#\/schema\/person\/280cd779b2c8d33a11130567c6e80e86\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/#primaryimage\",\"url\":\"https:\/\/enter.chocolateawards.com\/wp-content\/uploads\/2026\/05\/1000073081.jpg\",\"contentUrl\":\"https:\/\/enter.chocolateawards.com\/wp-content\/uploads\/2026\/05\/1000073081.jpg\",\"width\":1492,\"height\":1492},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/enter.chocolateawards.com\/it\/#website\",\"url\":\"https:\/\/enter.chocolateawards.com\/it\/\",\"name\":\"International Chocolate Awards\",\"description\":\"Celebrating excellence and craft in fine chocolate\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/enter.chocolateawards.com\/it\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/enter.chocolateawards.com\/it\/#\/schema\/person\/280cd779b2c8d33a11130567c6e80e86\",\"name\":\"Lilla Toth-Tatai\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\/\/enter.chocolateawards.com\/it\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/0fd2e5dd38bc57ad66ddedc7be671a52?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/0fd2e5dd38bc57ad66ddedc7be671a52?s=96&d=mm&r=g\",\"caption\":\"Lilla Toth-Tatai\"},\"url\":\"https:\/\/enter.chocolateawards.com\/de\/author\/socialinternationalchocolateawards-com\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"European, Middle Eastern and African Bean-to-Bar Competition 2026 - Winners - International Chocolate Awards","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/","twitter_misc":{"Verfasst von":"Lilla Toth-Tatai","Gesch\u00e4tzte Lesezeit":"2\u00a0Minuten"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/","url":"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/","name":"European, Middle Eastern and African Bean-to-Bar Competition 2026 - Winners - International Chocolate Awards","isPartOf":{"@id":"https:\/\/enter.chocolateawards.com\/it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/#primaryimage"},"image":{"@id":"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/#primaryimage"},"thumbnailUrl":"https:\/\/enter.chocolateawards.com\/wp-content\/uploads\/2026\/05\/1000073081.jpg","datePublished":"2026-05-03T06:52:45+00:00","dateModified":"2026-05-04T10:17:18+00:00","author":{"@id":"https:\/\/enter.chocolateawards.com\/it\/#\/schema\/person\/280cd779b2c8d33a11130567c6e80e86"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/"]}]},{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/enter.chocolateawards.com\/competitions\/european-bean-to-bar\/european-middle-eastern-and-african-bean-to-bar-competition-2026-winners\/#primaryimage","url":"https:\/\/enter.chocolateawards.com\/wp-content\/uploads\/2026\/05\/1000073081.jpg","contentUrl":"https:\/\/enter.chocolateawards.com\/wp-content\/uploads\/2026\/05\/1000073081.jpg","width":1492,"height":1492},{"@type":"WebSite","@id":"https:\/\/enter.chocolateawards.com\/it\/#website","url":"https:\/\/enter.chocolateawards.com\/it\/","name":"International Chocolate Awards","description":"Celebrating excellence and craft in fine chocolate","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/enter.chocolateawards.com\/it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":"Person","@id":"https:\/\/enter.chocolateawards.com\/it\/#\/schema\/person\/280cd779b2c8d33a11130567c6e80e86","name":"Lilla Toth-Tatai","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/enter.chocolateawards.com\/it\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/0fd2e5dd38bc57ad66ddedc7be671a52?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/0fd2e5dd38bc57ad66ddedc7be671a52?s=96&d=mm&r=g","caption":"Lilla Toth-Tatai"},"url":"https:\/\/enter.chocolateawards.com\/de\/author\/socialinternationalchocolateawards-com\/"}]}},"_links":{"self":[{"href":"https:\/\/enter.chocolateawards.com\/de\/wp-json\/wp\/v2\/posts\/67857","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/enter.chocolateawards.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/enter.chocolateawards.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/enter.chocolateawards.com\/de\/wp-json\/wp\/v2\/users\/4061"}],"replies":[{"embeddable":true,"href":"https:\/\/enter.chocolateawards.com\/de\/wp-json\/wp\/v2\/comments?post=67857"}],"version-history":[{"count":8,"href":"https:\/\/enter.chocolateawards.com\/de\/wp-json\/wp\/v2\/posts\/67857\/revisions"}],"predecessor-version":[{"id":67984,"href":"https:\/\/enter.chocolateawards.com\/de\/wp-json\/wp\/v2\/posts\/67857\/revisions\/67984"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/enter.chocolateawards.com\/de\/wp-json\/wp\/v2\/media\/67962"}],"wp:attachment":[{"href":"https:\/\/enter.chocolateawards.com\/de\/wp-json\/wp\/v2\/media?parent=67857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/enter.chocolateawards.com\/de\/wp-json\/wp\/v2\/categories?post=67857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/enter.chocolateawards.com\/de\/wp-json\/wp\/v2\/tags?post=67857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}