{"id":41621,"date":"2023-11-28T14:07:30","date_gmt":"2023-11-28T14:07:30","guid":{"rendered":"https:\/\/enter.chocolateawards.com\/?p=41621"},"modified":"2023-11-30T14:13:26","modified_gmt":"2023-11-30T14:13:26","slug":"world-final-2023-winners","status":"publish","type":"post","link":"https:\/\/enter.chocolateawards.com\/nl\/competitions\/world-final-competitions\/world-final-2023-winners\/","title":{"rendered":"World Final 2023 – Winners"},"content":{"rendered":"\t\t
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The International Chocolate Awards is pleased to announce the Winners of the<\/strong> 2023 World Final Competition<\/strong>, 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.<\/p>

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.<\/p>

\"winners
Happy winners!<\/figcaption><\/figure>

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.<\/p>

\"Monica
“The 3 M’s” – Monica Meschini, Martin Christy and Maricel Presilla opening the 2023 World Final Ceremony<\/figcaption><\/figure>

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.<\/p>

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.<\/p>

The winners were announced by our co-founders Monica Meschini, Maricel Presilla and our Grand Jury members Michaela Schupp and George Gensler.<\/p>

The event was broadcasted live on our Facebook page where you can access the recording.\u00a0<\/p>

Judges<\/h4>

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.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Competition Highlights<\/h4>

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.<\/p>

Standout achievers of the evening, garnering multiple prizes included Fu Wan<\/strong> (Taiwan) 18 prizes, Mikkel Friis-Holm<\/strong> (Denmark) 14 prizes plus 9 specials, and\u00a0Goodnow Farms<\/strong> (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.<\/p>

\"Martin
Multiple award-winners Fu Wan and Friis-Holm<\/figcaption><\/figure>

Queenie from Q Sweet<\/strong> (Taiwan) expressed her gratitude, emphasizing her mission to champion women in the chocolate industry and inspire more women to engage in chocolate-making.<\/p>

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<\/strong> (Italy) for his legendary ‘Giuinott<\/strong><\/em>‘ (94.4), a traditional Italian gianduiotto made with the best hazelnuts from Piedmont and craft dark chocolate.\u00a0<\/p>

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Guido Castagna still rocks the hazelnut category<\/figcaption><\/figure>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Looking ahead<\/h4>

Co-founders Monica Meschini and Martin Christy<\/strong> seized the occasion to announce the next season’s first competition.<\/p>

The 2024 World Drinking Chocolate Competition <\/strong>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.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The 2023 World Final Winners are<\/strong>:<\/h4>

(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% Kiteni<\/strong> (91.6<\/span><\/strong>)<\/span> ( * Cacaosuyo)<\/span>

Plain\/origin milk bar categories<\/h2>Gold<\/strong>: Chaleur B Chocolat<\/a><\/span><\/em>  (Canada) – Milk chocolate 51%<\/strong> (90.6<\/span><\/strong>)<\/span>

Flavoured bar categories<\/h2>Gold<\/strong>: Fj\u00e5k Chocolate<\/a><\/span><\/em>  (Norway) – Vermouth time<\/strong> (93.5<\/span><\/strong>)<\/span>

Filled chocolates<\/h2>Gold<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – GIUINOTT<\/strong> (94.4<\/span><\/strong>)<\/span>
<\/div>

Pure\/origine repen<\/h1>
<\/div>

Pure\/origine donkere chocoladerepen<\/h2>

Gold<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 70% Kiteni<\/strong> (91.6<\/span><\/strong>)<\/span> ( * Cacaosuyo)<\/span><\/p>

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

Gold<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Barba 70%<\/strong> (91.4<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Nicaliso 70%<\/strong> (91.0<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 80% Echarate<\/strong> (90.8<\/span><\/strong>)<\/span> ( * Cacaosuyo)<\/span><\/p>

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

Silver<\/strong>: Cacao Hunters<\/a><\/span><\/em>  (Colombia) – Tumaco 82%<\/strong> (89.9<\/span><\/strong>)<\/span><\/p>

+ Gold<\/strong>: Growing Country<\/span><\/p>

Silver<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 70% Santa Ana<\/strong> (89.3<\/span><\/strong>)<\/span> ( * Cacaosuyo)<\/span><\/p>

Silver<\/strong>: Chocopunto by Mabel<\/a><\/span><\/em>  (Dominican Republic) – 70% Dark Oko Caribe<\/strong> (89.0<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Cacao Hunters<\/a><\/span><\/em>  (Colombia) – Arhuacos 72%<\/strong> (88.8<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Cacaosuyo<\/a><\/span><\/em>  (Peru) – Chuncho – Cuzco<\/strong> (88.3<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Cacao Hunters<\/a><\/span><\/em>  (Colombia) – Tumaco 70%<\/strong> (87.2<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Indio Rojo 70%<\/strong> (87.0<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Amano Chocolate<\/a><\/span><\/em>  (United States) – Cuyagua<\/strong> (86.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: \u66fe\u5fd7\u5143\u5de7\u514b\u529b Zengzhiyuan Chocolate<\/a><\/span><\/em>  (Taiwan) – Pingtung NO.1 65%<\/strong> (86.5<\/span><\/strong>)<\/span><\/p><\/div>

Micro-batch – Pure\/origine donkere chocoladerepen<\/h2>

Gold<\/strong>: PARADAi Chocolate<\/a><\/span><\/em>  (Thailand) – Nakhon Si Dark 70% Red Pod Cacao<\/strong> (91.3<\/span><\/strong>)<\/span><\/p>

+ Gold<\/strong>: Growing Country<\/span><\/p>

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

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

Silver<\/strong>: Minimal – Bean to Bar Chocolate –<\/a><\/span><\/em>  (Japan) – Arhuaco<\/strong> (91.1<\/span><\/strong>)<\/span><\/p>

+ Gold<\/strong>: Rough ground<\/span><\/p>

Silver<\/strong>: PARADAi Chocolate<\/a><\/span><\/em>  (Thailand) – Sisaket Dark 70%<\/strong> (90.8<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: La F\u00e8verie by Hasna\u00e2<\/a><\/span><\/em>  (France) – Peru – Qori Inti 75%<\/strong> (90.7<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Fj\u00e5k Chocolate<\/a><\/span><\/em>  (Norway) – 70% dark Thailand<\/strong> (90.6<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Longan Honey Ferment 70%<\/strong> (90.5<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: PSA cooperative<\/em>  (Taiwan) – Single Farm 70% – Ching-Ho Liu<\/strong> (90.5<\/span><\/strong>)<\/span> ( * Fu Wan Chocolate)<\/span><\/p>

Silver<\/strong>: PARADAi Chocolate<\/a><\/span><\/em>  (Thailand) – Chantaburi Dark 70%<\/strong> (90.3<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Gamma Craft Chocolate<\/a><\/span><\/em>  (Hong Kong) – Colombia Arauca 70%<\/strong> (90.2<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Meybol Cacao<\/a><\/span><\/em>  (Germany) – Single Origin Vraem 68%<\/strong> (90.1<\/span><\/strong>)<\/span> ( * Meybol Group SAC)<\/span><\/p>

Silver<\/strong>: Cacaosuyo<\/a><\/span><\/em>  (Peru) – El Ganso<\/strong> (90.1<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Mesti\u00e7o Chocolates<\/a><\/span><\/em>  (Brazil) – Hidromel 77%<\/strong> (90.0<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Magnolia Flower Ferment 70%<\/strong> (90.0<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Minimal – Bean to Bar Chocolate –<\/a><\/span><\/em>  (Japan) – Fruity<\/strong> (89.8<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: McGuire Chocolate Company<\/a><\/span><\/em>  (Canada) – Santa Maria 70%<\/strong> (89.7<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Ara Chocolat<\/a><\/span><\/em>  (France) – Agua Viva Criollo 74%<\/strong> (89.6<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: PARADAi Chocolate<\/a><\/span><\/em>  (Thailand) – Nakhon Si Dark 70% Pink Pod Cacao<\/strong> (89.5<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Qantu<\/a><\/span><\/em>  (Canada) – Morropon 70%<\/strong> (89.4<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: TA.CHO taller de chocolate<\/a><\/span><\/em>  (Mexico) – Tara 73% Finca “Frida”.<\/strong> (89.3<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: PSA cooperative<\/em>  (Taiwan) – Single Farm 70% – Bo-Wen Huang<\/strong> (89.0<\/span><\/strong>)<\/span> ( * Fu Wan Chocolate)<\/span><\/p>

Silver<\/strong>: Nibbo bean to bar chocolate<\/em>  (China) – Nibbo Tanzania 70%<\/strong> (88.8<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Beaningful<\/a><\/span><\/em>  (Lithuania) – Peru Urubamba 70%<\/strong> (88.8<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: PARADAi Chocolate<\/a><\/span><\/em>  (Thailand) – Phuket Dark 70%<\/strong> (88.7<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Qantu<\/a><\/span><\/em>  (Canada) – Chaska 70%<\/strong> (88.7<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – wine yeast #3 70%<\/strong> (88.5<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Palette de Bine<\/a><\/span><\/em>  (Canada) – Chuao Venezuela 70%<\/strong> (88.5<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Cocobel<\/a><\/span><\/em>  (Trinidad and Tobago) – 72% Single Estate Dark Chocolate<\/strong> (88.5<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: PARADAi Chocolate<\/a><\/span><\/em>  (Thailand) – Phuket Dark 70% Carbonic Maceration<\/strong> (88.5<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: PARADAi Chocolate<\/a><\/span><\/em>  (Thailand) – PARALLEL project Peru Chuncho Dark 70%<\/strong> (88.5<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Wendlandia Honey Ferment 70%<\/strong> (88.5<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: PARADAi Chocolate<\/a><\/span><\/em>  (Thailand) – Nakhon Si Dark 75%<\/strong> (88.4<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Meybol Cacao<\/a><\/span><\/em>  (Germany) – Chuncho Collection N\u00b05<\/strong> (88.3<\/span><\/strong>)<\/span> ( * Meybol Group SAC)<\/span><\/p>

Silver<\/strong>: PSA cooperative<\/em>  (Taiwan) – Single Farm 70% – Wen-Jie Chang<\/strong> (88.1<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – Boyaca 73%<\/strong> (88.1<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Feliu Chocolate<\/a><\/span><\/em>  (Mexico) – Soconusco 71%<\/strong> (88.0<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Fj\u00e5k Chocolate<\/a><\/span><\/em>  (Norway) – 70% dark Madagascar<\/strong> (87.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – Limited Release, Kerala<\/strong> (87.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Barre Clandestine<\/a><\/span><\/em>  (France) – Morrop\u00f3n 72%<\/strong> (87.8<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Pomelo Flower Ferment 70%<\/strong> (87.8<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – Asochivite 77%<\/strong> (87.8<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Depetris i Ciculat\u00e9 – Peru Piura 75%<\/strong> (87.8<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Rice Wine Lees Ferment 70%<\/strong> (87.7<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – Almendra Blanca, 77%<\/strong> (87.7<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Qantu<\/a><\/span><\/em>  (Canada) – Gran Blanco 70%<\/strong> (87.7<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Utopick Cacao<\/a><\/span><\/em>  (Spain) – Uganda 70%<\/strong> (87.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: JACEK Chocolate Couture<\/a><\/span><\/em>  (Canada) – Colombia – 70%<\/strong> (87.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Madalo<\/a><\/span><\/em>  (Belgium) – Madalo Chocolat Noir Du Mexique 74%<\/strong> (87.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Kaitxo<\/a><\/span><\/em>  (Spain) – Tanzania 75%<\/strong> (87.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: slowww melt bean to bar chocolate maker<\/em>  (China) – China Hainan 70% Dark Chocolate<\/strong> (87.5<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: LIM Chocolate<\/a><\/span><\/em>  (Italy) – Chuno 75%<\/strong> (87.2<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Solkiki Chocolatemaker<\/a><\/span><\/em>  (United Kingdom) – Heirloom Malagos 70 – The Philippines<\/strong> (87.2<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Solkiki Chocolatemaker<\/a><\/span><\/em>  (United Kingdom) – Certified Chuao 70 – Venezuela<\/strong> (87.2<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Cocobel<\/a><\/span><\/em>  (Trinidad and Tobago) – Couva – 70% dark with Cane Jaggery<\/strong> (87.1<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Sleep Walk Chocolateria<\/a><\/span><\/em>  (United States) – Sleep Walk Chocolateria Blanco Jaguar<\/strong> (87.0<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: slowww melt bean to bar chocolate maker<\/em>  (China) – Tanzania Kamili 72% Dark Chocolate<\/strong> (86.8<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – wine yeast #2 70%<\/strong> (86.8<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Kaitxo<\/a><\/span><\/em>  (Spain) – Filipinas Davao 70%<\/strong> (86.7<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Argencove<\/a><\/span><\/em>  (Nicaragua) – Mombacho 70%<\/strong> (86.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Aroko Chocolate<\/a><\/span><\/em>  (Italy) – Chuao 70% – Aragua, Venezuela<\/strong> (86.5<\/span><\/strong>)<\/span><\/p><\/div>

Hoog % puur\/origine donkere chocoladerepen (85% of meer)<\/h2>

Gold<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – La Dalia 85%<\/strong> (89.0<\/span><\/strong>)<\/span><\/p>

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

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

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – La Dalia 100%<\/strong> (88.9<\/span><\/strong>)<\/span><\/p>

+ Gold<\/strong>: High %<\/span><\/p>

Silver<\/strong>: Chocopunto by Mabel<\/a><\/span><\/em>  (Dominican Republic) – 95% Dark Oko Caribe<\/strong> (88.9<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Eldora Chocolate<\/a><\/span><\/em>  (United States) – Uganda Semuliki Forest 85%<\/strong> (88.7<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: \u66fe\u5fd7\u5143\u5de7\u514b\u529b Zengzhiyuan Chocolate<\/a><\/span><\/em>  (Taiwan) – Pingtung NO.1 85%<\/strong> (88.7<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – River 88%<\/strong> (88.6<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: \u66fe\u5fd7\u5143\u5de7\u514b\u529b Zengzhiyuan Chocolate<\/a><\/span><\/em>  (Taiwan) – Pingtung 85% dark chocolate<\/strong> (88.0<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Eldora Chocolate<\/a><\/span><\/em>  (United States) – Venezuela Chuao 85%<\/strong> (87.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Nibbo bean to bar chocolate<\/em>  (China) – Nibbo Peru Chuncho Rough Ground 85%<\/strong> (87.7<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Hummingbird Chocolate Maker<\/a><\/span><\/em>  (Canada) – Hispaniola 85%<\/strong> (87.0<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Paul And Mike<\/a><\/span><\/em>  (India) – 87% Dark Chocolate<\/strong> (86.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Kuo YI Ting<\/em>  (Taiwan) – Taiwan NO.1 100%<\/strong> (86.8<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Chocopunto by Mabel<\/a><\/span><\/em>  (Dominican Republic) – 85% Dark Oko Caribe<\/strong> (86.7<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Eldora Chocolate<\/a><\/span><\/em>  (United States) – Dominican Republic Zorzal 85%<\/strong> (86.5<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Feliu Chocolate<\/a><\/span><\/em>  (Mexico) – Soconusco 100%<\/strong> (86.5<\/span><\/strong>)<\/span><\/p><\/div>

Pure\/origine melk chocoladerepen<\/h2>

Gold<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Dark Milk 55%<\/strong> (89.2<\/span><\/strong>)<\/span><\/p>

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

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

Silver<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 60% m\u00f8rk melkesjokolade<\/strong> (88.6<\/span><\/strong>)<\/span> ( * Cacaosuyo)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Dark Milk 65%<\/strong> (88.4<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Luzz Cacau<\/a><\/span><\/em>  (Brazil) – 52% Ao Leite Luzz Cacau<\/strong> (87.7<\/span><\/strong>)<\/span> ( * LUZZ CACAU)<\/span><\/p>

Bronze<\/strong>: Cacao Hunters<\/a><\/span><\/em>  (Colombia) – Tumaco Leche 53%<\/strong> (86.9<\/span><\/strong>)<\/span><\/p><\/div>

Micro-batch – Pure\/origine melk chocoladerepen<\/h2>

Gold<\/strong>: Chaleur B Chocolat<\/a><\/span><\/em>  (Canada) – Milk chocolate 51%<\/strong> (90.6<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Kaitxo<\/a><\/span><\/em>  (Spain) – Dark milk Peru<\/strong> (89.8<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Qantu<\/a><\/span><\/em>  (Canada) – Cr\u00e8me de la cr\u00e8me 45%<\/strong> (89.2<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Colors Chocolate<\/a><\/span><\/em>  (Dominican Republic) – Las Mariposas, 55% Dark Milk Chocolate<\/strong> (88.8<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Hey Fun Chocolate<\/a><\/span><\/em>  (Taiwan) – 65% Milk Chocolate<\/strong> (88.5<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Camilo’s Chocolate Inc<\/a><\/span><\/em>  (Canada) – Camilo’s Chocolate Zorzal 51% dark milk<\/strong> (87.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Rila Kakao<\/em>  (Thailand) – Chiang Mai Dark Milk 60%<\/strong> (87.4<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Delirio Chocolate<\/a><\/span><\/em>  (Venezuela) – Chocolate con Leche G\u00fcelitos<\/strong> (87.1<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Rila Kakao<\/em>  (Thailand) – Ubon Dark Milk 60%<\/strong> (87.0<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Sweets Escalier<\/a><\/span><\/em>  (Japan) – Thailand Nakhon Milk 60\uff05<\/strong> (86.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Manam Chocolate<\/em>  (India) – 43% Milk, Lam Dong and Ben Tre, Vietnam<\/strong> (86.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Black Jaguar Chocolate<\/a><\/span><\/em>  (Canada) – 55% Dark Milk<\/strong> (86.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Mesti\u00e7o Chocolates<\/a><\/span><\/em>  (Brazil) – Crema 45% ao leite<\/strong> (86.5<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Essenzo Cacao<\/a><\/span><\/em>  (Spain) – Dark Milk Filipinas Davao 60%<\/strong> (86.3<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Colors Chocolate<\/a><\/span><\/em>  (Dominican Republic) – Chi Chi, 55% Dark Milk Chocolate<\/strong> (86.3<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: ORIGIN<\/a><\/span><\/em>  (Taiwan) – Peru Chuncho 50% Milk Chocolate<\/strong> (86.2<\/span><\/strong>)<\/span><\/p><\/div>

Pure\/origine alternative chocoladerepen<\/h2>

Gold<\/strong>: Qantu<\/a><\/span><\/em>  (Canada) – Oat Milq 50%<\/strong> (89.4<\/span><\/strong>)<\/span><\/p>

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

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

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

Silver<\/strong>: Coco Kyoto<\/a><\/span><\/em>  (Japan) – Tanzania 50\uff05<\/strong> (88.1<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – Asochivite with Maple Sugar<\/strong> (87.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – Oat Milk<\/strong> (87.3<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Chaleur B Chocolat<\/a><\/span><\/em>  (Canada) – Vegan white chocolate<\/strong> (87.3<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Hey Fun Chocolate<\/a><\/span><\/em>  (Taiwan) – 72% Coconut Sugar Dark Chocolate<\/strong> (87.2<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Depetris i Ciculat\u00e9 – Alternative 70%<\/strong> (86.8<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Coco Kyoto<\/a><\/span><\/em>  (Japan) – Bolivia au Lait<\/strong> (86.4<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: SLOK Chocolate<\/a><\/span><\/em>  (Hong Kong) – Cupua\u00e7u Dark Milk 60%<\/strong> (86.0<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Pure\/origine witte chocoladerepen<\/h2>

Gold<\/strong>: Chocolaterie Morin<\/a><\/span><\/em>  (France) – P\u00e9rou Chanchamayo 40% BLANC A. Morin<\/strong> (89.0<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Self-made cocoa butter<\/span><\/p>

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

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

Silver<\/strong>: Heritage Food Crafters<\/a><\/span><\/em>  (United States) – 35% White<\/strong> (87.7<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: slowww melt bean to bar chocolate maker<\/em>  (China) – Ecuador 50% Off-White Chocolate<\/strong> (85.9<\/span><\/strong>)<\/span><\/p><\/div>

Repen met toegevoegde smaak<\/h1>
<\/div>

Donkere chocoladerepen met een infusie of aroma<\/h2>

Gold<\/strong>: PARADAi Chocolate<\/a><\/span><\/em>  (Thailand) – Phuket dark 70% White flowers<\/strong> (92.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – Special Reserve, Putnam Rye Whiskey<\/strong> (92.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: slowww melt bean to bar chocolate maker<\/em>  (China) – Lime Sichuan Pepper Inclusion 60.5%<\/strong> (91.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Nicaliso Cinnamon<\/strong> (90.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Gamma Craft Chocolate<\/a><\/span><\/em>  (Hong Kong) – Lychee Red Tea 70%<\/strong> (90.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: The Organic House<\/a><\/span><\/em>  (Canada) – Lavender & Maple 70% Cacao<\/strong> (90.2<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Lidka Chocolate<\/a><\/span><\/em>  (Czech Republic) – 70% Rum Chocolate<\/strong> (90.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Taiwan Red Oolong Tea 62%<\/strong> (89.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: NRCOFFEE(\ub290\ub9b0\ucee4\ud53c)<\/a><\/span><\/em>  (South Korea) – Tanzania 100% Dark(PX Sherry Cask Aged)<\/strong> (89.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: slowww melt bean to bar chocolate maker<\/em>  (China) – Tangerine Peel Osmanthus Inclusion 63.5%<\/strong> (89.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: slowww melt bean to bar chocolate maker<\/em>  (China) – Gesha Coffee Inclusion 70%<\/strong> (89.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Lidka Chocolate<\/a><\/span><\/em>  (Czech Republic) – 70% Raspberry Spirit<\/strong> (89.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: JACOBEAN Craft Chocolate<\/a><\/span><\/em>  (Canada) – Raspberry : Dark (70%)<\/strong> (89.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: \u66fe\u5fd7\u5143\u5de7\u514b\u529b Zengzhiyuan Chocolate<\/a><\/span><\/em>  (Taiwan) – Taiwan Coriandrum Sativum dark chocolate<\/strong> (89.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Whosecacao, Inc.<\/a><\/span><\/em>  (Japan) – Yuzusansho<\/strong> (89.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – Special Reserve, Lawley’s Rum<\/strong> (89.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: ORIGIN<\/a><\/span><\/em>  (Taiwan) – Kampot pepper 70% Dark Chocolate<\/strong> (89.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Lemon Verbena<\/strong> (89.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Laomococoa Farm<\/a><\/span><\/em>  (Taiwan) – Citrus depressa chocolate<\/strong> (88.9<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Melisa Toronjil<\/strong> (88.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Cacao Hunters<\/a><\/span><\/em>  (Colombia) – PIPILONGO 70%<\/strong> (88.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Sunfo<\/strong> (88.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Taiwan Lychee Rose Oriental Beauty 62%<\/strong> (88.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: The Organic House<\/a><\/span><\/em>  (Canada) – Banana Foster 65% Cacao<\/strong> (88.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Standout Chocolate<\/a><\/span><\/em>  (Sweden) – Liquorice & Beech Smoked Sea Salt<\/strong> (88.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: \u597d\u7530\u5bb6 Good Farms Harvest<\/a><\/span><\/em>  (Taiwan) – Taiwan Oriental Beauty Oolong 70%<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Honoka’a Chocolate<\/a><\/span><\/em>  (United States) – Barrel Aged Kuleana Rum Works Bar<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Fort\u00e9 Chocolates<\/a><\/span><\/em>  (United States) – Orange Jazz Bar<\/strong> (87.9<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Gansett Craft Chocolate<\/a><\/span><\/em>  (United States) – Dark Chocolate Brown Butter Sage<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Gansett Craft Chocolate<\/a><\/span><\/em>  (United States) – Dark Chocolate Raspberry<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Taiwan Tie-Guan-Yin Tea 62%<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – Limited Release, Pure Passion Fruit<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Kasama Chocolate<\/a><\/span><\/em>  (Canada) – Single Malt<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Hey Fun Chocolate<\/a><\/span><\/em>  (Taiwan) – Organic Ruby Black Tea Dark Chocolate<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Mus\u00e9e du Chocolat Th\u00e9obroma<\/a><\/span><\/em>  (Japan) – Bolivia Alto Beni with Hatcho miso<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Rice Wine Lees Scented 70%<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Askinosie Chocolate<\/a><\/span><\/em>  (United States) – Fruit Punch Dark Chocolate Bar<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Chocolaterie Morin<\/a><\/span><\/em>  (France) – Thym – P\u00e9rou Chanchamayo 63% A. Morin<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Hey Fun Chocolate<\/a><\/span><\/em>  (Taiwan) – Tieguanyin Tea Dark Chocolate<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Rica Rica<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Huma Chocolate<\/a><\/span><\/em>  (Ecuador) – Choco Chapo 60% Cacao<\/strong> (86.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Bergamot Scented Dark 70%<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: SLOK Chocolate<\/a><\/span><\/em>  (Hong Kong) – Aged with Hops 72%<\/strong> (86.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: The Organic House<\/a><\/span><\/em>  (Canada) – Cup of Coffee – 65% Cacao<\/strong> (86.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – Limited Release, Fresh Mint<\/strong> (86.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Passion Fruit<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Mr. Bucket Chocolaterie<\/a><\/span><\/em>  (Singapore) – Pepper Bar<\/strong> (86.5<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Pino Mar\u00edtimo<\/strong> (86.4<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Nordic Chocolate<\/a><\/span><\/em>  (Sweden) – 65% Cloudberry<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – Special Reserve, Brown Butter<\/strong> (86.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Lemongrass<\/strong> (86.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Feliu Chocolate<\/a><\/span><\/em>  (Mexico) – Pitaya de mayo 58%<\/strong> (86.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Cacao Hunters<\/a><\/span><\/em>  (Colombia) – PIMIENTA 70%<\/strong> (86.1<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Donkere chocoladerepen met insluitsels of stukjes<\/h2>

Gold<\/strong>: Fj\u00e5k Chocolate<\/a><\/span><\/em>  (Norway) – Vermouth time<\/strong> (93.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Paul And Mike<\/a><\/span><\/em>  (India) – 64% Dark Chocolate with Gin & Ginger<\/strong> (92.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Paul And Mike<\/a><\/span><\/em>  (India) – 64% Dark Sichuan Pepper & Orange Peel<\/strong> (91.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Aruntam – Sensory Chocolate<\/a><\/span><\/em>  (Italy) – Gin Spritz<\/strong> (90.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: JACOBEAN Craft Chocolate<\/a><\/span><\/em>  (Canada) – Dark Raspberry Peppercorn Crunch<\/strong> (90.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Vigdis Rosenkilde<\/a><\/span><\/em>  (Norway) – 70% Piura med kakaonibs<\/strong> (90.2<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Paul And Mike<\/a><\/span><\/em>  (India) – 64% Dark Beer Chocolate<\/strong> (90.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Paul And Mike<\/a><\/span><\/em>  (India) – 64% Dark Rum & Rummy Raisins Chocolate<\/strong> (89.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Paccari Chocolate<\/a><\/span><\/em>  (Ecuador) – Raw 101%<\/strong> (89.7<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Etat de Choc<\/a><\/span><\/em>  (Canada) – \u00c9rable, Miso & Riz<\/strong> (89.6<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Peach Osmanthus Red Oolong 62%<\/strong> (89.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: MOA Chocolates<\/a><\/span><\/em>  (Brazil) – 70% Com Cupua\u00e7u<\/strong> (89.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Karuna Chocolate<\/a><\/span><\/em>  (Italy) – Orange and Timut pepper 70%<\/strong> (89.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Goodnow Farms Chocolate<\/a><\/span><\/em>  (United States) – El Carmen with Coffee<\/strong> (88.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Kaitxo<\/a><\/span><\/em>  (Spain) – Cafe y Copa – Patxaran y Cafe<\/strong> (88.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Taiwan #5 Ping-Tung Dark Cacao Nibs 62%<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Taiwan #2 Fleur de Sel 70%<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Cacaosuyo<\/a><\/span><\/em>  (Peru) – Piura Nibs<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – La Dalia Nibs<\/strong> (87.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Nibbo bean to bar chocolate<\/em>  (China) – Nibbo Mulled Wine with Nibs 70%<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: FILFIL Cacao Factory<\/a><\/span><\/em>  (Japan) – &Sake Citrus Sansho, Crunch Chocolate<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Harrer Chocolat<\/a><\/span><\/em>  (Hungary) – Grenada 61% with nibs<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Cocoa Yummy<\/em>  (Taiwan) – 75% Makauy Chocolate<\/strong> (86.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Palette de Bine<\/a><\/span><\/em>  (Canada) – Femmes exceptionnelles + sel de mer 72%<\/strong> (86.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Amano Chocolate<\/a><\/span><\/em>  (United States) – Raspberry Rose<\/strong> (86.1<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Donkere chocoladerepen met een vulling<\/h2>

Gold<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – Mes Gianduja Fondente<\/strong> (93.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

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

Silver<\/strong>: Hummingbird Chocolate Maker<\/a><\/span><\/em>  (Canada) – Honey Lavender<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Marou – Faiseurs de Chocolat<\/a><\/span><\/em>  (Vietnam) – Caramel Pumpkin Seeds 65% Dark Vietnam<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Bronze<\/strong>: Atucun<\/a><\/span><\/em>  (Honduras) – Atucun Chocolate Cacao Elixir<\/strong> (86.8<\/span><\/strong>)<\/span><\/p><\/div>

Melk chocoladerepen met een infusie of aroma<\/h2>

Gold<\/strong>: Auro Chocolate<\/a><\/span><\/em>  (Philippines) – 42% Milk Hojicha<\/strong> (92.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Rose Lychee Oriental Beauty Milk Tea 56%<\/strong> (91.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – O’Payo Milk Sansho<\/strong> (91.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: AHERZ<\/a><\/span><\/em>  (Austria) – Edelvollmilch<\/strong> (91.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: K+M Chocolate<\/a><\/span><\/em>  (United States) – Milk Chocolate Golden Milk<\/strong> (90.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: KESSH\u014c\u73c2\u73c2\u7425<\/a><\/span><\/em>  (China) – Ecuador Milk Tea Chocolate<\/strong> (90.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Nibbo bean to bar chocolate<\/em>  (China) – Nibbo Dekopon Creamcheese 60%<\/strong> (90.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Solkiki Chocolatemaker<\/a><\/span><\/em>  (United Kingdom) – Maranon 60 – Salted Caramel – Peru<\/strong> (90.3<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Harrer Chocolat<\/a><\/span><\/em>  (Hungary) – Rooibos tea<\/strong> (90.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Fu Wan Chocolate<\/a><\/span><\/em>  (Taiwan) – Charcoal Oolong Milk Tea 56%<\/strong> (89.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Sweets Escalier<\/a><\/span><\/em>  (Japan) – Miso Milk Chocolate Cacao Blend 45%<\/strong> (88.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Beaningful<\/a><\/span><\/em>  (Lithuania) – Juniper berries & Brown butter<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: KESSH\u014c\u73c2\u73c2\u7425<\/a><\/span><\/em>  (China) – 56% Tanzania Yuzu Milk Chocolate<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: McGuire Chocolate Company<\/a><\/span><\/em>  (Canada) – 46% Pumpkin Spice Milk Chocolate<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Miroh! Chocolate Makers<\/a><\/span><\/em>  (Brazil) – Chocolate ao leite com caf\u00e9 Blum`s<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Harrer Chocolat<\/a><\/span><\/em>  (Hungary) – Chai latte<\/strong> (87.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: JACOBEAN Craft Chocolate<\/a><\/span><\/em>  (Canada) – Liquorice<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Mr. Bucket Chocolaterie<\/a><\/span><\/em>  (Singapore) – Earl Grey Bar<\/strong> (86.7<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Standout Chocolate<\/a><\/span><\/em>  (Sweden) – Swedish Favourites Getmese<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: ORIGIN<\/a><\/span><\/em>  (Taiwan) – Longan Flavored Tea 50% Milk Chocolate<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Feliu Chocolate<\/a><\/span><\/em>  (Mexico) – Leche y Vainilla 52%<\/strong> (86.0<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Melkchocoladerepen met insluitsels of stukjes<\/h2>

Gold<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – O’Payo Milk Liquorice<\/strong> (90.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Coco Kyoto<\/a><\/span><\/em>  (Japan) – Sake Lees<\/strong> (88.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Nibbo bean to bar chocolate<\/em>  (China) – Nibbo Tebitan Yak cheese 60%<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Negro Doce<\/a><\/span><\/em>  (Brazil) – Negro Doce Crocante de caf\u00e9<\/strong> (86.2<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Melkchocoladerepen met een vulling<\/h2>

Gold<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – Cento+Latte Ripieno Pistacchio<\/strong> (91.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: St. Croix Chocolate Company<\/a><\/span><\/em>  (United States) – Burnt Cinnamon and Bourbon<\/strong> (89.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Cona’s<\/a><\/span><\/em>  (Taiwan) – Roasted oolong tea & dark chocolate thin<\/strong> (89.0<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: LABRIQ by Maison K\u00f6ller<\/a><\/span><\/em>  (Germany) – Brisbane<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Witte chocoladerepen met een infusie of aroma<\/h2>

Gold<\/strong>: Cioccolato Gourmet<\/a><\/span><\/em>  (Italy) – Tavoletta Bianco Caramello e Liquirizia<\/strong> (89.9<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Rebirth Chocolate<\/a><\/span><\/em>  (Taiwan) – Yilan Tea and Sichuan Pepper<\/strong> (88.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Chocolatier Palet d’Or<\/a><\/span><\/em>  (Japan) – Tablet Blanc Melange Spice<\/strong> (88.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Self-made cocoa butter<\/span><\/p>

Silver<\/strong>: Prague Chocolate Steiner & Kovarik<\/a><\/span><\/em>  (Czech Republic) – White Chocolate 40% with Oyster Mushroom<\/strong> (88.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: T’a Milano<\/a><\/span><\/em>  (Italy) – Tavoletta Caramello e Sale delle Hawaii<\/strong> (88.7<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Chocolatier Palet d’Or<\/a><\/span><\/em>  (Japan) – Tablet Blanc Melange Hojicha<\/strong> (88.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: KESSH\u014c\u73c2\u73c2\u7425<\/a><\/span><\/em>  (China) – Hojicha Chocolate<\/strong> (88.1<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Harrer Chocolat<\/a><\/span><\/em>  (Hungary) – Raspberry curd cheese<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: JACOBEAN Craft Chocolate<\/a><\/span><\/em>  (Canada) – Partridge berry (Lingonberry)<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: ORIGIN<\/a><\/span><\/em>  (Taiwan) – Taiwan Taitung Roselle white Chocolate<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kasama Chocolate<\/a><\/span><\/em>  (Canada) – Raspberry White<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Harrer Chocolat<\/a><\/span><\/em>  (Hungary) – White chocolate with chamomile<\/strong> (86.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Kasama Chocolate<\/a><\/span><\/em>  (Canada) – Blackberry White<\/strong> (86.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Harrer Chocolat<\/a><\/span><\/em>  (Hungary) – Strawberry sour cream<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Witte chocoladerepen met insluitsels of stukjes<\/h2>

Gold<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Depetris i Ciculat\u00e9 – ViolaMirtillo<\/strong> (92.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Q sweet \u5de7\u514b\u529b\u83c1\u9ede<\/a><\/span><\/em>  (Taiwan) – Comfort chocolate bar-Monet’s Garden<\/strong> (90.8<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Caon Chocolate<\/a><\/span><\/em>  (Italy) – PeperHome<\/strong> (90.3<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Chitra’m Craft Chocolates<\/a><\/span><\/em>  (India) – White Chocolate – Masala Chaas<\/strong> (89.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Daito Cacao<\/a><\/span><\/em>  (Japan) – Lime tart<\/strong> (89.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Mary Chocolate Co.,LTD<\/a><\/span><\/em>  (Japan) – Cheese,Amaou,Sakura<\/strong> (88.7<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: BETA5 Chocolates<\/a><\/span><\/em>  (Canada) – Gingerbread Stroopwafel<\/strong> (88.3<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Daito Cacao<\/a><\/span><\/em>  (Japan) – YUBAIYOU<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Luzz Cacau<\/a><\/span><\/em>  (Brazil) – Doce de Leite Com Coco Luzz Cacau<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Fj\u00e5k Chocolate<\/a><\/span><\/em>  (Norway) – Oatmeal porridge<\/strong> (87.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Fort\u00e9 Chocolates<\/a><\/span><\/em>  (United States) – Lemon Pepper Bar<\/strong> (87.2<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Cacaosuyo<\/a><\/span><\/em>  (Peru) – Lemon White Chocolate<\/strong> (87.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: BETA5 Chocolates<\/a><\/span><\/em>  (Canada) – Technicolour Crunch<\/strong> (86.3<\/span><\/strong>)<\/span><\/p><\/div>

Combination chocolate met insluitsels of stukjes<\/h2>

Gold<\/strong>: Q sweet \u5de7\u514b\u529b\u83c1\u9ede<\/a><\/span><\/em>  (Taiwan) – Comfort chocolate bar-Jasmine&Strawberry<\/strong> (88.4<\/span><\/strong>)<\/span><\/p>

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

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

Ganaches, palets, ganache pralines en truffels<\/h1>
<\/div>

Donkere chocolade ganaches of truffels zonder toegevoegde smaak<\/h2>

Gold<\/strong>: Pietro Macellaro Pasticceria Agricola Cilentana<\/a><\/span><\/em>  (Italy) – Piura Buffalo Cream<\/strong> (89.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

Gold<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – L’ALTERNATIVE – PATAXTE<\/strong> (89.4<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Alternate theobromas<\/span><\/p>

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

Silver<\/strong>: Gamma Craft Chocolate<\/a><\/span><\/em>  (Hong Kong) – Peru Piura<\/strong> (89.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Gamma Craft Chocolate<\/a><\/span><\/em>  (Hong Kong) – Arauca<\/strong> (88.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Giuseppe Manilia<\/em>  (Italy) – TARTUFO<\/strong> (86.4<\/span><\/strong>)<\/span><\/p><\/div>

Ganaches of truffels van donkere chocolade met toegevoegde smaak<\/h2>

Gold<\/strong>: Harrer Chocolat<\/a><\/span><\/em>  (Hungary) – Timutbors Bonbon<\/strong> (90.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Ara Chocolat<\/a><\/span><\/em>  (France) – Ganache a l’huile d’olive Tanche de Nyon<\/strong> (89.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Gardini<\/a><\/span><\/em>  (Italy) – Pralina Alkermes<\/strong> (89.0<\/span><\/strong>)<\/span><\/p>

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

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

Silver<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Mucillago<\/strong> (88.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Highland Chocolatier<\/a><\/span><\/em>  (United Kingdom) – Raspberry & Black Pepper Velvet Truffle<\/strong> (88.0<\/span><\/strong>)<\/span><\/p>

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

Bronze<\/strong>: Les Petits Fours<\/a><\/span><\/em>  (Hong Kong) – Lychee Red Tea<\/strong> (87.3<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Harrer Chocolat<\/a><\/span><\/em>  (Hungary) – M\u00e1lna p\u00e1linkabonbon<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Monia Achille<\/em>  (Italy) – Karkad\u00e8<\/strong> (86.5<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Coco Kyoto<\/a><\/span><\/em>  (Japan) – Yuzu Miso<\/strong> (86.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Ara Chocolat<\/a><\/span><\/em>  (France) – Ganache aux olives Tanche de Nyons<\/strong> (86.4<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Ganaches of truffels van melkchocolade<\/h2>

Gold<\/strong>: FischerS<\/a><\/span><\/em>  (Germany) – Cherry C. Lady<\/strong> (89.0<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Chocolatte<\/a><\/span><\/em>  (Sweden) – Orange\/fennel<\/strong> (87.8<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Chocolatte<\/a><\/span><\/em>  (Sweden) – Maori punk-spicy Amaretto\/bergamott<\/strong> (87.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Colors Chocolate<\/a><\/span><\/em>  (Dominican Republic) – Sir Chill Gin Ganache<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Colors Chocolate<\/a><\/span><\/em>  (Dominican Republic) – Negroni Ganache<\/strong> (86.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Mellis Chocolate<\/a><\/span><\/em>  (Canada) – Cacao Fruit<\/strong> (86.0<\/span><\/strong>)<\/span><\/p><\/div>

Ganaches of truffels van witte chocolade<\/h2>

Gold<\/strong>: Highland Chocolatier<\/a><\/span><\/em>  (United Kingdom) – Velvet Truffle \u2013 Caramel & Liquorice<\/strong> (90.5<\/span><\/strong>)<\/span><\/p>

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

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

Silver<\/strong>: Mellis Chocolate<\/a><\/span><\/em>  (Canada) – Buckthorn Vanilla<\/strong> (88.4<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Highland Chocolatier<\/a><\/span><\/em>  (United Kingdom) – Velvet Truffle \u2013 White Lime & Chilli<\/strong> (87.8<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Guild Chocolates<\/a><\/span><\/em>  (Canada) – Haskap, Strawberry, Goat Cheese<\/strong> (87.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Highland Chocolatier<\/a><\/span><\/em>  (United Kingdom) – Velvet Truffle \u2013 Passion Fruit & Mango<\/strong> (87.2<\/span><\/strong>)<\/span><\/p><\/div>

Ganaches of truffels met een coating of vulling van gemengde donkere\/melk\/witte chocolade<\/h2>

Gold<\/strong>: Tomohiro Onuki<\/a><\/span><\/em>  (Japan) – Kito Yuzu<\/strong> (90.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Gold<\/strong>: Stefania Massera – PASTICCERIA MASSERA<\/a><\/span><\/em>  (Italy) – TORTA DLA NONA<\/strong> (90.4<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Stefania Massera – PASTICCERIA MASSERA<\/a><\/span><\/em>  (Italy) – DARKELVO<\/strong> (89.5<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Stefania Massera – PASTICCERIA MASSERA<\/a><\/span><\/em>  (Italy) – Elvina Agrumata<\/strong> (89.3<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: LeSaint French Chocolate<\/a><\/span><\/em>  (United States) – Moroccan Mint Pav\u00e9s<\/strong> (89.0<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Jentene p\u00e5 Tunet \u2013 Chocolatier<\/a><\/span><\/em>  (Norway) – MangoTango<\/strong> (88.9<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Jentene p\u00e5 Tunet \u2013 Chocolatier<\/a><\/span><\/em>  (Norway) – Lakris & Granateple<\/strong> (88.9<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Sir\u00e8ne by PetriS Chocolate<\/a><\/span><\/em>  (Finland) – Lingonberry-Raspberry Pralin<\/strong> (88.3<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Chocs \u2018n Boxes<\/a><\/span><\/em>  (United States) – Pili – Dates Praline<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: L\u00e9onie Corentin Chocolatier<\/a><\/span><\/em>  (Germany) – Lavando<\/strong> (87.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Jentene p\u00e5 Tunet \u2013 Chocolatier<\/a><\/span><\/em>  (Norway) – Bl\u00e5b\u00e6rflyt<\/strong> (87.2<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Stefania Massera – PASTICCERIA MASSERA<\/a><\/span><\/em>  (Italy) – Nocelvo<\/strong> (87.1<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Harrer Chocolat<\/a><\/span><\/em>  (Hungary) – S\u00e1rgabarack p\u00e1linkabonbon<\/strong> (86.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Cacao Farm Formosa<\/a><\/span><\/em>  (Taiwan) – Osmanthus Caramel<\/strong> (86.7<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Coco Kyoto<\/a><\/span><\/em>  (Japan) – Matcha Kyoto Pepper<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Coco Kyoto<\/a><\/span><\/em>  (Japan) – Cherry Blossoms<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Monia Achille<\/em>  (Italy) – 24K<\/strong> (86.3<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Stefania Massera – PASTICCERIA MASSERA<\/a><\/span><\/em>  (Italy) – SISTER ROSE<\/strong> (86.3<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: McGuire Chocolate Company<\/a><\/span><\/em>  (Canada) – Cafe Latte<\/strong> (86.0<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Noten<\/h1>
<\/div>

Pralines op basis van noten<\/h2>

Gold<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – GIUINOTT<\/strong> (94.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

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

Met donkere chocolade omhuld marsepein<\/h2>

Gold<\/strong>: Pietro Macellaro Pasticceria Agricola Cilentana<\/a><\/span><\/em>  (Italy) – Violetta<\/strong> (92.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Pietro Macellaro Pasticceria Agricola Cilentana<\/a><\/span><\/em>  (Italy) – Origano selvatico di montagna e limone<\/strong> (90.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Klassisk Marcipan<\/strong> (89.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Pralines op basis van noten met melkchocolade<\/h2>

Gold<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Cremino Noccioloro al pepe rosa<\/strong> (90.7<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Flavoured cremino<\/span><\/p>

Silver<\/strong>: Saison de Setsuko<\/a><\/span><\/em>  (Japan) – Yuzu & Hazel nut Praline<\/strong> (89.0<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Pietro Macellaro Pasticceria Agricola Cilentana<\/a><\/span><\/em>  (Italy) – Chocolate Crunch<\/strong> (88.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Jentene p\u00e5 Tunet \u2013 Chocolatier<\/a><\/span><\/em>  (Norway) – Pistasjkr\u00f8nsj<\/strong> (87.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Jentene p\u00e5 Tunet \u2013 Chocolatier<\/a><\/span><\/em>  (Norway) – Hasselknas<\/strong> (87.0<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Jentene p\u00e5 Tunet \u2013 Chocolatier<\/a><\/span><\/em>  (Norway) – Pean\u00f8ttdr\u00f8m<\/strong> (86.0<\/span><\/strong>)<\/span><\/p><\/div>

Melkchocolade dragees, omhulde hele noten<\/h2>

Bronze<\/strong>: Cona’s<\/a><\/span><\/em>  (Taiwan) – Macadamia coated with Milk chocolate<\/strong> (86.9<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Miroh! Chocolate Makers<\/a><\/span><\/em>  (Brazil) – Dr\u00e1gea de caf\u00e9<\/strong> (86.4<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Nut based pralines with white chocolate<\/h2>

Gold<\/strong>: Gardini<\/a><\/span><\/em>  (Italy) – Cremino Pistacchio<\/strong> (91.1<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Unflavoured cremino<\/span><\/p>

Silver<\/strong>: Caon Chocolate<\/a><\/span><\/em>  (Italy) – Matcha Love<\/strong> (87.6<\/span><\/strong>)<\/span><\/p><\/div>

Witte chocolade dragees, omhulde hele noten<\/h2>

Gold<\/strong>: Cona’s<\/a><\/span><\/em>  (Taiwan) – Passion fruit & wenshan pouching Almond<\/strong> (91.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Gold<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es Pinolo alla camomilla<\/strong> (91.6<\/span><\/strong>)<\/span><\/p>

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

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

Silver<\/strong>: Loompaland<\/a><\/span><\/em>  (Germany) – Fairy Bites<\/strong> (88.2<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: AHERZ<\/a><\/span><\/em>  (Austria) – Piemont Haselnuss Dragees Muzungu-Weiss<\/strong> (87.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Cona’s<\/a><\/span><\/em>  (Taiwan) – Apple and oriental beauty almond<\/strong> (87.1<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Pralines op basis van noten met melkchocolade …<\/h2>

Gold<\/strong>: Gardini<\/a><\/span><\/em>  (Italy) – Cremino Liquirizia<\/strong> (93.1<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Flavoured cremino<\/span><\/p>

Silver<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Cremino Oro verde<\/strong> (92.0<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Gardini<\/a><\/span><\/em>  (Italy) – Cremino Amarena<\/strong> (91.3<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Maria Magdalena Bizgan<\/em>  (Romania) – Cremino with Dark Milk and White Choc<\/strong> (89.4<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Gardini<\/a><\/span><\/em>  (Italy) – Cremino Noci di Romagna<\/strong> (88.3<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Persi Pien<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Mellis Chocolate<\/a><\/span><\/em>  (Canada) – Maple Pine Nut<\/strong> (86.8<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – passione Langhe<\/strong> (86.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Sir\u00e8ne by PetriS Chocolate<\/a><\/span><\/em>  (Finland) – Seabukthorne-honey caramel Pralin<\/strong> (86.5<\/span><\/strong>)<\/span><\/p><\/div>

Karamels<\/h1>
<\/div>

Karamel omhuld met donkere chocolade<\/h2>

Gold<\/strong>: Fort\u00e9 Chocolates<\/a><\/span><\/em>  (United States) – Tart Cherry Whiskey Caramel<\/strong> (88.1<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Hummingbird Chocolate Maker<\/a><\/span><\/em>  (Canada) – Orange honey spice caramel<\/strong> (87.9<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Karamel omhuld met melkchocolade<\/h2>

Silver<\/strong>: Evergreen Hotel<\/a><\/span><\/em>  (Taiwan) – Caramel-nuts praline Chocolate<\/strong> (87.8<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: le fleuve<\/a><\/span><\/em>  (Japan) – Honey and Yuzu Cardamom Caramel Ganache<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Fort\u00e9 Chocolates<\/a><\/span><\/em>  (United States) – Sea Salt Caramel in Milk Chocolate<\/strong> (86.1<\/span><\/strong>)<\/span><\/p><\/div>

Combination chocolate enrobed caramels<\/h2>

Bronze<\/strong>: St. Croix Chocolate Company<\/a><\/span><\/em>  (United States) – Macadamia bonbon<\/strong> (87.4<\/span><\/strong>)<\/span><\/p><\/div>

Overige – fruit\/suiker\/boter\/cr\u00e8me<\/h1>
<\/div>

Donkere chocolade gevuld met een zachte gelei\/pasta van fruit<\/h2>

Gold<\/strong>: Q sweet \u5de7\u514b\u529b\u83c1\u9ede<\/a><\/span><\/em>  (Taiwan) – Exclusive p\u00e2te de fruits-Ginger Lily<\/strong> (89.0<\/span><\/strong>)<\/span><\/p>

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

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

Silver<\/strong>: Q sweet \u5de7\u514b\u529b\u83c1\u9ede<\/a><\/span><\/em>  (Taiwan) – Exclusive p\u00e2te de fruits-Calamansi<\/strong> (88.5<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Q sweet \u5de7\u514b\u529b\u83c1\u9ede<\/a><\/span><\/em>  (Taiwan) – Exclusive p\u00e2te de fruits- Rose&Lychee<\/strong> (87.4<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Les Petits Fours<\/a><\/span><\/em>  (Hong Kong) – Pineapple-Passionfruit<\/strong> (86.0<\/span><\/strong>)<\/span><\/p><\/div>

Met donkere chocolade omhuld heel fruit<\/h2>

Gold<\/strong>: Falicetto Cioccolato Puro Piacenza<\/a><\/span><\/em>  (Italy) – Sgranfgn\u00f2n – Boero<\/strong> (91.8<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Frederiksdal Cherry<\/strong> (90.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: L\u00e9onie Corentin Chocolatier<\/a><\/span><\/em>  (Germany) – Kandierte Orange<\/strong> (87.8<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Pietro Macellaro Pasticceria Agricola Cilentana<\/a><\/span><\/em>  (Italy) – Ciliegia al Cognac<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Met melkchocolade omhuld heel fruit<\/h2>

Gold<\/strong>: Maychoco<\/a><\/span><\/em>  (Spain) – Mango y chocolate con leche 55% cacao.<\/strong> (90.2<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Met witte chocolade omhuld heel fruit<\/h2>

Gold<\/strong>: Q sweet \u5de7\u514b\u529b\u83c1\u9ede<\/a><\/span><\/em>  (Taiwan) – Comfort fruit-Green Mango<\/strong> (89.4<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Maychoco<\/a><\/span><\/em>  (Spain) – Mango con chocolate Blanco Butter to bar<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Met melkchocolade omhulde manon\/boter\/cr\u00e8me ..<\/h2>

Gold<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es al pepe rosa<\/strong> (90.7<\/span><\/strong>)<\/span><\/p><\/div>

Met witte chocolade omhulde manon\/boter\/cr\u00e8me ..<\/h2>

Gold<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es Wild Cuzco<\/strong> (91.2<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es Cheesecake alla fragola<\/strong> (90.0<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es Tiramis\u00f9 Honduras<\/strong> (87.8<\/span><\/strong>)<\/span><\/p><\/div>

Smeerpasta<\/h1>
<\/div>

Donkere chocoladepasta (geen melkpoeder)<\/h2>

Gold<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – +55 – CREMA DI NOCCIOLE<\/strong> (94.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

Silver<\/strong>: Etat de Choc<\/a><\/span><\/em>  (Canada) – Tartinade Superstar Noisette<\/strong> (87.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: AHERZ<\/a><\/span><\/em>  (Austria) – Piemont Haselnusscreme 63% Nuss+Semuliki<\/strong> (86.5<\/span><\/strong>)<\/span><\/p><\/div>

Melkchocoladepasta<\/h2>

Gold<\/strong>: Monia Achille<\/em>  (Italy) – Me<\/strong> (90.3<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: chocolate valley Schokoladenmanufaktur<\/a><\/span><\/em>  (Germany) – Aufstrich Passionsfrucht<\/strong> (88.2<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Rivoire<\/a><\/span><\/em>  (Italy) – Crema Nocciola Piemonte IGP Cusco<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Melk smeerpasta<\/h1>
<\/div>

Witte chocoladpasta<\/h2>

Gold<\/strong>: Cona’s<\/a><\/span><\/em>  (Taiwan) – Cona\u2019s ruby black tea spread<\/strong> (89.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Cona’s<\/a><\/span><\/em>  (Taiwan) – Cona\u2019s roasted oolong tea spread<\/strong> (87.5<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

<\/h1>
<\/div>

Cocoa Powder<\/h2>

Gold<\/strong>: Chocolaterie Morin<\/a><\/span><\/em>  (France) – Poudre P\u00e9rou Chanchamayo 100%<\/strong> (88.2<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Auro Chocolate<\/a><\/span><\/em>  (Philippines) – Natural Cacao Powder<\/strong> (84.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Chocolaterie Morin<\/a><\/span><\/em>  (France) – Poudre Madagascar Sambirano 100%<\/strong> (84.6<\/span><\/strong>)<\/span><\/p><\/div>

Cocoa Butter<\/h2>

Gold<\/strong>: Kuo YI Ting<\/em>  (Taiwan) – Cacao butter<\/strong> (89.2<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Kahkow<\/a><\/span><\/em>  (United States) – Organic Cacao Butter<\/strong> (87.7<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Chocolaterie Morin<\/a><\/span><\/em>  (France) – Beurre P\u00e9rou Chanchamayo<\/strong> (85.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Auro Chocolate<\/a><\/span><\/em>  (Philippines) – Natural Cacao Butter<\/strong> (85.4<\/span><\/strong>)<\/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 2023 World Final
\nannounced<\/p>\n","protected":false},"author":4061,"featured_media":41650,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[151],"tags":[134,135,136,137,133,88],"class_list":["post-41621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-world-final-competitions","tag-bean-to-bar","tag-craft-chocolatier","tag-news","tag-results","tag-winners","tag-world-final"],"yoast_head":"\nWorld Final 2023 - 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\/world-final-competitions\/world-final-2023-winners\/\" \/>\n<meta name=\"twitter:label1\" content=\"Geschreven door\" \/>\n\t<meta name=\"twitter:data1\" content=\"Lilla Toth-Tatai\" \/>\n\t<meta name=\"twitter:label2\" content=\"Geschatte leestijd\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/enter.chocolateawards.com\/competitions\/world-final-competitions\/world-final-2023-winners\/\",\"url\":\"https:\/\/enter.chocolateawards.com\/competitions\/world-final-competitions\/world-final-2023-winners\/\",\"name\":\"World Final 2023 - 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