The International Chocolate Awards is pleased to announce the Winners of the 2023 World Final Competition, which was judged in a hybrid way, partly in-person in Florence, Italy and partly remotely on the same days by our international pool of judges with final Grand Jury decisions mid-November 2023.
The enchanting Tuscan countryside provided a breathtaking backdrop to the International Chocolate Awards World Final, hosted at the glamorous Villa Castelletti near Florence, Italy. Chocolate makers and chocolatiers from across the globe gathered in person and online, transcending borders to celebrate the pinnacle of chocolate excellence.
The live event drew participants from diverse corners, including Taiwan, Japan, the USA, Denmark, Czech Republic, Hungary, Germany, and Italy. Notable online attendees included our co-founder Maricel Presilla from New Jersey and passionate entrants representing the best of the global craft chocolate industry.
Despite some minor technical challenges, the ceremony unfolded seamlessly, creating an atmosphere of excitement and emotion. Tears of joy flowed as some winners were awarded the prestigious World Final Gold prize, a testament to their remarkable achievements in the world of craft chocolate.
The ceremony room at Villa Castelletti was adorned with vibrant backgrounds, each representing the national and regional competitions. Attendees joyfully captured the moment, taking selfies with their well-deserved certificates.
The winners were announced by our co-founders Monica Meschini, Maricel Presilla and our Grand Jury members Michaela Schupp and George Gensler.
The event was broadcasted live on our Facebook page where you can access the recording.
Judges
The judging panel included our regular judges from all over the world, along with many of our IICCT alumni and other specialists and members of our international Grand Jury panel.
All judging was anonymised, included at the Grand Jury final session, where Golds, Silver and Bronze prizes were awarded by private voting according to the Grand Jury rules.
Competition Highlights
The ceremony witnessed winners taking home an impressive array of prizes, with some individuals and brands receiving 10-15 awards for their exceptional creations and commitment to quality craftsmanship.
Standout achievers of the evening, garnering multiple prizes included Fu Wan (Taiwan) 18 prizes, Mikkel Friis-Holm (Denmark) 14 prizes plus 9 specials, and Goodnow Farms (USA) 12 prizes. In the nut-based categories, Italian makers, including Guido Castagna, Depetris Riccardo, and the Gardini brothers, showcased their dominance. Women chocolatiers also shone, with Monia Achille, Francesca Caon, and Stefania Massera securing numerous prizes for their innovative creations.
Queenie from Q Sweet (Taiwan) expressed her gratitude, emphasizing her mission to champion women in the chocolate industry and inspire more women to engage in chocolate-making.
The competition saw the quality of entries elevate to the point that all the overall winners each scored over 90 points. The highest score across the whole World Final competition was given to Guido Castagna (Italy) for his legendary ‘Giuinott‘ (94.4), a traditional Italian gianduiotto made with the best hazelnuts from Piedmont and craft dark chocolate.
Looking ahead
Co-founders Monica Meschini and Martin Christy seized the occasion to announce the next season’s first competition.
The 2024 World Drinking Chocolate Competition is set to take place at the SIGEP Expo in Rimini from January 20-24, 2024, featuring an on-stage live drinking chocolate barista championship. The goal is to bring drinking chocolate closer to specialty coffee and inspire chocolate makers to develop their own drinking chocolate recipes.
The 2023 World Final Winners are:
(Prizes are shown in score order for each medal)
‘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)Barras de origen no saborizadas
Barras de chocolate negro de origen no saborizadas
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 – Barras de chocolate negro de origen no saborizadas
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)
Barras de chocolate de origen negro sin, sabor – alto % (85% +)
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)
Barras de chocolate de origen con leche, no saborizadas
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 – Barras de chocolate de origen con leche, no saborizadas
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)
Barras de chocolate de origen con ingredientes alternativos, no saborizadas
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) (**)
Barras de chocolate blanco
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)
Barras saborizado
Barras de chocolate negro con infusiones o polvos
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 (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) (**)
Barras de chocolate negro con inclusiones o piezas
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) (**)
Barras de chocolate negro con relleno
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 by Maison Köller (Germany) – Breton (87.3) (**)
Bronze: Atucun (Honduras) – Atucun Chocolate Cacao Elixir (86.8)
Barras de chocolate con leche con infusiones o polvos
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) (**)
Barras de chocolate con leche con inclusiones o piezas
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) (**)
Barras de chocolate con leche con un relleno
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 by Maison Köller (Germany) – Brisbane (87.6) (**)
Barras de chocolate blanco con infusiones o polvos
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) (**)
Barras de chocolate blanco con inclusiones o piezas
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)
Barras de chocolate con combinación con inclusiones o piezas
Gold: Q sweet 巧克力菁點 (Taiwan) – Comfort chocolate bar-Jasmine&Strawberry (88.4)
+ Special: Innovation
+ Special: Ingredients
Ganaches, palets, ganaches pralinés y trufas
Ganaches o trufas de chocolate negro no saborizadas
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)
Ganaches o trufas de chocolate negro saborizado
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) (**)
Ganaches o trufas de chocolate con leche saborizado
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)
Ganaches o trufas de chocolate blanco saborizado
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)
Ganaches o trufas de una combinación de chocolates saborizados
Gold: Tomohiro Onuki (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: Sirène by 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) (**)
Nueces
Pralinés de nuez cubiertas de chocolate negro
Gold: Guido Castagna (Italy) – GIUINOTT (94.4) (**)
+ Special: Gianduiotto
+ Special: Classic
+ Special: Recipe
Mazapán cubierto de chocolate negro
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
Pralinés de nuez cubiertas de chocolate con leche
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)
Grajeas de chocolate con leche, nueces enteras cubiertas de chocolate con leche
Bronze: Cona’s (Taiwan) – Macadamia coated with Milk chocolate (86.9) (**)
Bronze: Miroh! Chocolate Makers (Brazil) – Drágea de café (86.4) (**)
Pralinés de nuez cubiertas de chocolate blanco
Gold: Gardini (Italy) – Cremino Pistacchio (91.1)
+ Special: Unflavoured cremino
Silver: Caon Chocolate (Italy) – Matcha Love (87.6)
Grajeas de chocolate blanco, nueces enteras cubiertas de chocolate blanco
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) (**)
Pralinés de nuez cubiertas de una combinación de chocolates
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: Sirène by PetriS Chocolate (Finland) – Seabukthorne-honey caramel Pralin (86.5)
Caramelos
Caramelos bañados en chocolate negro
Gold: Forte Chocolates (United States) – Tart Cherry Whiskey Caramel (88.1)
+ Special: Ingredients
Silver: Hummingbird Chocolate Maker (Canada) – Orange honey spice caramel (87.9) (**)
Caramelos bañados en chocolate con leche
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)
Caramelos de chocolate combinados
Bronze: St. Croix Chocolate Company (United States) – Macadamia bonbon (87.4)
Otros – fruta/azúcar/mantequila/crema/misceláneos
Pastas de fruta cubiertas de chocolate negro, gelatinas/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)
Frutas enteras cubiertas de chocolate negro
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) (**)
Frutas enteras cubiertas de chocolate con leche
Gold: Maychoco (Spain) – Mango y chocolate con leche 55% cacao. (90.2) (**)
Frutas enteras cubiertas con chocolate blanco
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) (**)
Otros rellenos cubiertos de chocolate con leche
Gold: Bellantoni Cioccolato (Italy) – Dragées al pepe rosa (90.7)
Otros rellenos con chocolate blanco
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)
Cremas para untar
Cremas para untar de chocolate negro (sin leche en polvo)
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)
Cremas para untar de chocolate con leche
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) (**)
Cremas para untar de leche
Cremas para untar de chocolate blanco
Gold: Cona’s (Taiwan) – Cona’s ruby black tea spread (89.6) (**)
Silver: Cona’s (Taiwan) – Cona’s roasted oolong tea spread (87.5) (**)
Ingredientes de cacao
Cacao en polvo
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)
Manteca de Cacao
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)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
