The International Chocolate Awards is pleased to announce the Winners of the 2025 Asia-Pacific Bean-to-Bar and Craft Chocolatier Competition, which was judged remotely during March and April 2025. The Prize ceremony was held on Saturday, 19th April starting at 3pm local time in Bangkok, Thailand as part of the Craft Chocolate Market organized by our local partners Pansopin Supappanit and Jeffrey Lee from Cult de Choco as well as the local IICCT Alumni, where several entrants and IICCT alumni gathered to promote traceable origin craft chocolate to chocolate enthusiasts all weekend.
The event was broadcast live on our Facebook page with winners joining in through Zoom as well as accepting their certificates in person from our co-founders Monica Meschini and Martin Christy.
This competition focuses on fine, craft and micro-batch chocolate makers who work directly from cacao beans to produce plain/origin and flavoured chocolate bars and craft chocolatiers making filled chocolates, dragées and spreads from the Asia-Pacific region.
Winners will go through to the World Final later in 2025.
Judges
The judging panel for this competition included our regular Asia-Pacific judges, along with many of our IICCT alumni, other specialists from the local area and members of our international Grand Jury panel.
Winners were selected by the Grand Jury after the main round of judging from the Grand Jury Finalists. While listing as a Grand Jury Finalist is an achievement in itself, it does not necessarily indicate that the entry will receive a prize.
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.
All Gold, Silver and Bronze winners in this competition are eligible to enter the World Final later in 2025.
Prizes
The winners of the 2025 Asia-Pacific Bean-to-Bar and Craft Chocolatier Competition are:
(Prizes are shown in score order for each medal)
'Best in competition' overall winners
Plain/origin dark bar categories
Gold: Minimal - Bean to Bar Chocolate - (Japan) - ’arhuaco (89.8)Plain/origin milk bar categories
Gold: PARADAi Chocolate (Thailand) - Phuket Milk 60% (91.1)Flavoured bar categories
Gold: PARADAi Chocolate (Thailand) - Phuket Dark 70% White Flowers (90.8)Filled chocolates
Gold: Tomohiro Onuki (Japan) - Yuzu and Peanut (89.2)Barrette plain/origin
Barrette fondenti plain /origin
Bronze: Manam Chocolate (India) - Indian Origin Tablet No.3 - 67% Dark (86.6) (**)
Micro-batch - Barrette fondenti plain /origin
Gold: Fu Wan Chocolate (Taiwan) - Jasmine and Strawberry Ferment 70% (89.8) (**)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Gold: Fermentation additions
Gold: Minimal - Bean to Bar Chocolate - (Japan) - ’arhuaco (89.8) (**)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Gold: Rough ground
Silver: PARADAi Chocolate (Thailand) - Nakhon Si Dark 70% - Red Pod Cacao (88.7) (**)
Silver: PARADAi Chocolate (Thailand) - Ayutthaya Dark 70% (88.5) (**)
Silver: PARADAi Chocolate (Thailand) - Chantaburi Dark 70% (88.1) (**)
Bronze: Kaori Kakao (Thailand) - Kurozatou Dark 65% (87.5) (**)
Bronze: Fu Wan Chocolate (Taiwan) - Taiwan #8 Ping-Tung Premium Roast 70% (87.3) (**)
Bronze: 回归天真 (China) - 回归天真Realizing Chocolate (87.2) (**)
Bronze: PARADAi Chocolate (Thailand) - Khaoyai Dark 70% (87.2) (**)
Bronze: Sweets Escalier (Japan) - Belize 70% (87.2) (**)
Bronze: SLOK Chocolate (Hong Kong) - Peru Chuncho 72% (87.1) (**)
Bronze: Fu Wan Chocolate (Taiwan) - Pomelo Blossom and Redwood Honey Ferment (87.0) (**)
Bronze: PARADAi Chocolate (Thailand) - Sukhothai Dark 70% (86.8) (**)
Bronze: Minimal - Bean to Bar Chocolate - (Japan) - Arhuaco-fine (86.8) (**)
Bronze: Simtret (China) - 70%dark Peru Chuncho (86.7) (**)
Bronze: PATYA Chocolate (Thailand) - 70% Dark Chocolate - Chonburi (86.6) (**)
Bronze: Love Brown Cacao (Taiwan) - My Love 70% Dark Chocolate (86.6) (**)
Bronze: PARADAi Chocolate (Thailand) - Phuket Dark 70% (86.5) (**)
Barrette ad alta% cioccolato fondente (sopra 85%)
Gold: Fu Wan Chocolate (Taiwan) - Taiwan #1 Ping-Tung Dark 100% (89.0) (**)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Gold: 100%
Silver: Fu Wan Chocolate (Taiwan) - Taiwan #1 Ping-Tung Dark 85% (88.9) (**)
Silver: Little Hey Cacao (China) - 100%Peru Dark Chocolate (88.8) (**)
Silver: Chocoholic Thailand (Thailand) - Phatthalung 90% Dark Chocolate (88.8) (**)
Silver: Auro Chocolate (Philippines) - 90% Dark Paquibato Single Estate (88.3) (**)
Silver: Oligin (Thailand) - Udon Peru Blend 100 (88.2) (**)
Silver: CHO-MEAL CHOCOLATE (Taiwan) - 85% Dark Chocolate (88.1) ( * By Myself) (**)
Silver: Pen Thai Cacao (Thailand) - Nakhon Si Thammarat Dark 100% (88.0) (**)
Bronze: Moondeer (Taiwan) - Pingtung 95% Dark Chocolate (87.9) (**)
Bronze: Sa-rarn Chocolate (Thailand) - Surat Thani Dark 100% (87.6) (**)
Bronze: Ao Cacao (New Zealand) - Ao Cacao 94% Single Origin (87.5) (**)
Bronze: CHO-MEAL CHOCOLATE (Taiwan) - 100% Dark Chocolate (87.3) ( * By Myself) (**)
Bronze: Fu Wan Chocolate (Taiwan) - River 100% (87.3) (**)
Bronze: 曾志元巧克力 Zengzhiyuan Chocolate (Taiwan) - 95% Dark Chocolate (87.2) (**)
Bronze: Pen Thai Cacao (Thailand) - Phatthalung Dark 100% (86.7) (**)
Bronze: ORIGIN (Taiwan) - 100% Philippines Native Dark Chocolate (86.7) (**)
Bronze: deeper² (China) - Costa Esmeraldas 85% (86.5) (**)
Bronze: Musée du Chocolat Théobroma (Japan) - Madagascar Cacao Project 100% (86.5) (**)
Barrette al latte plain/origin
Silver: Meiji (Japan) - Meiji the Cacao Madagacar 51 (88.7) (**)
Micro-batch - Barrette al latte plain/origin
Gold: PARADAi Chocolate (Thailand) - Phuket Milk 60% (91.1) (**)
+ Gold: Chocolate Maker
+ Gold: Cacao Grower
Silver: Fu Wan Chocolate (Taiwan) - Taiwan #10 Ping-Tung Dark Milk 53% (88.7) (**)
Silver: Rico Kagurazaka (Japan) - 薄萌葱(Moegi Green) 50% (88.0) (**)
Silver: Nibbo bean to bar chocolate (China) - Belize MayaMoutains Goatmilk 60% (87.6) (**)
Silver: PARADAi Chocolate (Thailand) - Nakhon Si Milk 58% (87.6) (**)
Silver: Nibbo bean to bar chocolate (China) - Peru Chuncho Darkmilk 55% (87.5) (**)
Silver: Chocolaterie Camel (Japan) - Samoa Milk Chocolate (87.3) (**)
Bronze: Chocolaterie Camel (Japan) - Samoa 65% Dark Milk Chocolate (86.8) (**)
Barrette alternative plain/origin
Gold: PARADAi Chocolate (Thailand) - Nakhon Si - Coconut Sugar Dark 70% (88.7) (**)
+ Gold: Chocolate Maker
+ Gold: Growing Country
+ Gold: Direct Traded
+ Special: Alternate sugars
Silver: Coco Kyoto (Japan) - Madagascar 62% (87.6) (**)
Silver: Rila Kakao (Thailand) - Ubon Dark 70% - Palmyra Sugar (87.1) (**)
Bronze: CHAROENDEE CHOCOLATE (Thailand) - The Rainbow Mist (86.6) (**)
Barrette bianche plain/origin
Gold: Nibbo bean to bar chocolate (China) - Peru Chuncho White 40% (89.8) (**)
+ Gold: Chocolate Maker
Bronze: Binon Cacao (Vietnam) - White Chocolate 40% (85.8) (**)
Barrette aromatizzate
Barrette cioccolato fondente con infusione o aromi
Gold: PARADAi Chocolate (Thailand) - Phuket Dark 70% White Flowers (90.8) (**)
+ Special: Reinterpretation
Silver: Nibbo bean to bar chocolate (China) - "coconut Milk Punch" 65% Cocktail Series (88.8) (**)
Silver: Fu Wan Chocolate (Taiwan) - Salty Perilla Red Jade Tea 62% (88.4) (**)
+ Special: Local ingredients
Silver: Lucid Chocolatier (New Zealand) - Sauternes 70% (88.3) (**)
Silver: SLOK Chocolate (Hong Kong) - Aged with Idaho 7 Hops (88.1) (**)
Silver: Lucid Chocolatier (New Zealand) - Port 68% (87.2) (**)
+ Special: Local ingredients
Bronze: Love Brown Cacao (Taiwan) - Ruby Black Tea 65% Dark Chocolate (86.3) (**)
Bronze: Nibbo bean to bar chocolate (China) - XingJiang “xiaobai” Apricot Dark 65% (86.2) (**)
Bronze: 福予FORU巧克力 (China) - 59%草莓玫瑰特调巧克力 (86.1) (**)
Bronze: Fu Wan Chocolate (Taiwan) - Taiwan Red Jade Tea 62% (86.0) (**)
Bronze: Chocoholic Thailand (Thailand) - Phatthalung Harmony Trang Red Pepper (85.7) (**)
Bronze: Fu Wan Chocolate (Taiwan) - Taiwan Tie-Guan-Yin Tea 62% (85.7) (**)
Bronze: Alex Yu (Taiwan) - 70% Coffee Chocolate (85.6) (**)
Bronze: Fu Wan Chocolate (Taiwan) - Taiwan Aged Oolong Tea 62% (85.5) (**)
Bronze: Musée du Chocolat Théobroma (Japan) - Madagascar Project Dark With Sansho (85.5) (**)
Bronze: SINKI (China) - Dry Gin (85.5) (**)
Barrette di cioccolato fondente con inclusioni o pezzi
Gold: Nibbo bean to bar chocolate (China) - Garigari 65% Cocktail Series (89.5) (**)
+ Special: Reinterpretation
Silver: The Cocoa Project (Vietnam) - Ben Tre Coconut Dark Chocolate (87.7)
Silver: FILFIL Cacao Factory (Japan) - 61% Kagabocha tea Dark chocolate (87.3) (**)
+ Special: Local ingredients
Silver: Fu Wan Chocolate (Taiwan) - Taiwan #2 Fleur de Sel 70% (87.2) (**)
Silver: MAGIE DU CHOCOLAT (Japan) - Yuzu (87.1) (**)
Silver: Bamboo Sweets (New Zealand) - Sichuan Spicy Dark Chocolate Bar (87.1)
Silver: Fu Wan Chocolate (Taiwan) - Black Truffle Pepper Potato Chips (87.0) (**)
+ Special: Eclectic
Bronze: Fu Wan Chocolate (Taiwan) - Crunchy Salty Caramel (86.9) (**)
Bronze: Fu Wan Chocolate (Taiwan) - Osmanthus Peach Red Oolong Tea 62% (86.4) (**)
Bronze: green bean to bar Chocolate (Japan) - Madagascar 70% -nibs- (86.0) (**)
Bronze: Cacao Zoku (Japan) - Kinkan Peel and Venezuela Blend (85.7) (**)
Bronze: Nibbo bean to bar chocolate (China) - Shangri-la Red Gala Apple 65% (85.7) (**)
Barrette ciccolato al latte con infusione o aromi
Silver: Nibbo bean to bar chocolate (China) - Yakmilk Butter 55% (88.1) (**)
+ Special: Gastronomic
+ Special: Non-cow milk
Silver: green bean to bar Chocolate (Japan) - Yuzu (87.1) (**)
Bronze: Love Brown Cacao (Taiwan) - Genmai Green Tea 55% Milk Chocolate (86.9) (**)
Bronze: green bean to bar Chocolate (Japan) - Fukuoka -Hojicha- (86.4) (**)
Bronze: Sweets Escalier (Japan) - Ecuador Milk 60% Whisky & Coffee (86.3) (**)
Bronze: Cona's (Taiwan) - Dark Spicy Purple Rice Chocolate (86.0) (**)
Bronze: Sweets Escalier (Japan) - Brownie (85.9) (**)
Bronze: Nibbo bean to bar chocolate (China) - Masala Yakmilk 50% (85.6) (**)
Bronze: Paul And Mike (India) - Madras Filter Coffee Milk Chocolate (85.6) (**)
Barrette di cioccolato al latte con inclusioni o pezzi
Gold: Rico Kagurazaka (Japan) - Salted Sakura Milk (89.3) (**)
+ Special: Local ingredients
Silver: green bean to bar Chocolate (Japan) - Kyoto -Miso- (88.6) (**)
Silver: Rico Kagurazaka (Japan) - 焦香(Caramelized Amber) 60% (87.7) (**)
Bronze: Paul And Mike (India) - Quinoa Pops & Vanilla Milk Chocolate (86.6) (**)
Bronze: Musée du Chocolat Théobroma (Japan) - Yuzu Chocolate -madagascar Milk- (85.5)
Barrette di cioccolato al latte ripiene
Bronze: Musée du Chocolat Théobroma (Japan) - Ume Chocolate -madagascar Milk- (86.9)
Bronze: Rico Kagurazaka (Japan) - Sango(Coral) Gianduja (86.7) (**)
Bronze: Marou - Faiseurs de Chocolat (Vietnam) - Ben Tre 55% & Caramel Tamarind Harmony (86.0) (**)
Barrette al cioccolato bianco aromatizzato con infusione o aromi
Gold: Auro Chocolate (Philippines) - Miso Roasted White w/ Shichimi Togarashi (88.8) (**)
+ Special: Gastronomic
Silver: Daito Cacao (Japan) - Raspberry Tea (87.3) (**)
Bronze: Conche (Japan) - Roasted Matcha White (86.6) (**)
Bronze: Simtret (China) - Pink Ocean (86.0) (**)
Bronze: Cona's (Taiwan) - Spicy Purple Rice Chocolate (86.0) (**)
Bronze: Fu Wan Chocolate (Taiwan) - Taiwan #14 Vanilla White 36% (85.7) (**)
Bronze: COFE (Taiwan) - Ruby Black Tea & Passion Fruit (85.6)
Barrette al cioccolato bianco con inclusioni o pezzi
Silver: 馋巧巧CHOLICIOUS (China) - Caramel Sea salt Orange Chocolate (87.8) (**)
Silver: Auro Chocolate (Philippines) - 32% White Chocolate w/ Pineapple Almond (87.1) (**)
Bronze: Nibbo bean to bar chocolate (China) - Yuzu Tart White 40% (86.7) (**)
Bronze: Fu Wan Chocolate (Taiwan) - Bi-Luo-Chun Green Tea w/ Jasmine nibs (86.0) (**)
Bronze: Fu Wan Chocolate (Taiwan) - Rose Lychee Cocoa Nibs 36% (85.5) (**)
Bronze: Khom Chocolatier House (Thailand) - Katakuri Matcha Coconut White Chocolate (85.5)
Barrette di cioccolato combination con inclusioni o pezzi
Silver: Saturdays (Japan) - Hokkaido White Kinako & Quinoa (87.1) (**)
Bronze: Fu Wan Chocolate (Taiwan) - Black Forest (85.7) (**)
Ganaches, paletes, praline e tartufi alla ganache
Ganache o tartufi con cioccolato fondente aromatizzato
Gold: Sweets Escalier (Japan) - Sansho Lime (88.8) (**)
Silver: Sweets Escalier (Japan) - Sansho Orenge (87.5) (**)
Bronze: Sweets Escalier (Japan) - Sansho Grapefruit (86.2) (**)
Bronze: OneBite Nama (China) - 姜枣流香 Ginger Date (85.8)
Bronze: Rico Kagurazaka (Japan) - Japanese OrganicBlackTea with Taiwan 70％ (85.7) (**)
Ganache o tartufi al cioccolato al latte
Silver: Evergreen Sky Catering (Taiwan) - Mango-szechuan Pepper Milk Chocolate (87.8)
Bronze: Coco Kyoto (Japan) - Tamba Red Wine & Fig (86.4) (**)
Bronze: Coco Kyoto (Japan) - Fragrant Olive & Green Tea (86.4) (**)
Ganache o tertufi prodotti utilizzando ciccolati misti Fondente /latte/bianco per copertura o ripieno
Gold: Tatsunori Sato (Japan) - "Japanese Sake Kazemonori & Yamatotachib (89.1)
+ Special: Ingredients
Silver: le fleuve (Japan) - Sansho & Apricot (88.9)
Silver: Tomohiro Onuki (Japan) - Green Tea and Grapefruit (88.9) (**)
Silver: LA BASE de Chez Lui (Japan) - Ezomatsu (87.7) (**)
Silver: Tatsunori Sato (Japan) - Honey Lavender (87.7)
Silver: Coco Kyoto (Japan) - Golden Sesame & Saikyo Miso (87.4) (**)
Silver: Tatsunori Sato (Japan) - Yamatotachibana (87.2)
Silver: 楊永富巧克力 Yang,Yung-Fu chocolate (Taiwan) - 楊永富巧克力 Yang Yung Fu Chocolate (87.2)
Silver: Tatsunori Sato (Japan) - Japanese Sake Kazemonori & Macha (87.2)
Silver: Tomohiro Onuki (Japan) - Gettou and Lime (87.1) (**)
Bronze: Tatsunori Sato (Japan) - Vanilla & Yamatotachibana (86.9)
Bronze: le fleuve (Japan) - Kizu & Kinkan (86.3)
Bronze: le fleuve (Japan) - Chestnut Honey (86.1)
Bronze: Echocolate (China) - Green Grape Pine Nut (85.8)
Praline a base di noci e noci ricoperte
Praline a base di noci/gianduja con cioccolato al latte
Gold: Tomohiro Onuki (Japan) - Yuzu and Peanut (89.2) (**)
Silver: Rico Kagurazaka (Japan) - Sakura Praline with Piemonte Hazelnuts (87.2) (**)
Praline a base di noci/gianduja con cioccolato al latte ...
Silver: le fleuve (Japan) - Soy Sauce Praline (87.2)
Silver: le fleuve (Japan) - Mandarin Praline (87.1)
Bronze: Auro Chocolate (Philippines) - Maïs Praliné (85.5) (**)
Altre - frutti/zucchero/burro/crema
Combination chocolate enrobed fruit pastes, jellies/gelée
Gold: Auro Chocolate (Philippines) - Virgin Bloody Mary (88.9) (**)
+ Special: Eclectic
+ Special: Gastronomic
Frutti interi ricoperti di cioccolato fondente
Gold: Rico Kagurazaka (Japan) - 宝韶寿(Hoshoju) Citronette (88.9) (**)
Silver: Marou - Faiseurs de Chocolat (Vietnam) - Vietnam Chocolate 65% Coated Mandarin (87.0) (**)
Bronze: Rico Kagurazaka (Japan) - Kumquat -70% Taiwan Dark- (86.0) (**)
Frutti interi ricoperti di cioccolato al latte
Gold: Musée du Chocolat Théobroma (Japan) - Shine Muscat with Madagascar milk (88.8)
Silver: Paul And Mike (India) - Milk Chocolate Coated Salted Capers (87.3) (**)
Cocoa Powder
Silver: Alex Yu (Taiwan) - 100% Taiwan Cocoa Powder (86.1) (**)
Bronze: Jui Hsiang Chocolate (Taiwan) - Cocoa Powder (85.3) ( * Jui-Hsiang Chocolate) (**)
Cocoa Butter
Gold: Fu Wan Chocolate (Taiwan) - Fermented Non-Deodorized Cocoa Butter (88.1) (**)
+ Gold: Growing Country
+ Gold: Direct Traded
Silver: Manam Chocolate (India) - Cacao Butter Baking Pods (84.7) (**)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
