CACAO y café - Sedes SAPIENTAE

Características del Manejo de Cultivos de Cacao y Café 

Atalaya - Ucayali - Perú 

TvAgro por Juan Gonzalo Ángel

ICCO Members

SOURCE Membership of the International Cocoa Agreement, 2001 (as at October 2010)
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IChA WFW 2019

FUENTE

nota en construcción

WORLD FINAL WINNERS 2019

The International Chocolate Awards is pleased to announce the Winners of the 2019 World Final, which was judged in from 7-12 October, 2019 in Florence, Italy.

The Awards Ceremony and Prize Celebration took place on Monday, 18 November, 2019, in the Palacio de los Capitanes, Antigua Guatemala from 5:00pm – 9:00pm. For the first time, the event was held in a cacao producing country, recognising that without the work of cacao growers producing high quality fine flavour cacao, there would be no great fine chocolate.

As well as our main prizes, we also announced for the first time our Chocolate Tasters’ prizes, given by alumni and Certified Tasters of the International Institute of Chocolate and Cacao Tasting.

We thank all our entrants, judges and winners for their support over the year.

We are happy to conclude another great year of National and Regional rounds and to celebrate the ever increasing quality of craft chocolate and the established and new chocolate creators from around the world. We also thank our sponsors for supporting us throughout the year.

Judges

The judging panel was made up of members of our Grand Jury and international judges who traveled to Florence, joined by local chefs, journalists, bloggers and chocolate specialists.

Links

• Winners
• Finalists
• Judges
• Grand Jury

Prizes

(Prizes are shown in alphabetical order for each medal)

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‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan #1 62% Ping Tung

Plain/origin milk bar categories

Gold: Friis-Holm Chokolade  (Denmark) – O’Payo Milk 50%

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Barras sin sabor

Barras de chocolate de origen negro, sin sabor

Gold: Cacaosuyo  (Peru) – Lakuna

+ Gold: Growing Country

+ Gold: Direct Traded

+ Gold: Chocolate Maker

Silver: Auro Chocolate  (Philippines) – 70% Dark – Tupi Origin

Silver: Bonnat Chocolatier  (France) – Cacao Real del Xoconuzco

Silver: Bonnat Chocolatier  (France) – El Castillero

Silver: Cacao Hunters  (Colombia) – Arauca 70%

Silver: Cacao Hunters  (Colombia) – Sierra Nevada 64%

Silver: Cacao Hunters  (Colombia) – Tumaco 70%

Silver: Cacaosuyo  (Peru) – Chuncho

Silver: Cacaosuyo  (Peru) – Piura Select

Silver: Chocolaterie Morin  (France) – Equateur Esmeralda Noir 70%

Silver: Chocolaterie Morin  (France) – Perou Chanchamayo 63%

+ Gold: Organic

Silver: Chocolaterie Morin  (France) – Perou Pablino Noir 70%

Silver: Chuncho Gold  (Germany) – Chuncho Gold Grand Cru 70% ( * Max Felchlin AG)

Silver: Domenico  (Peru) – Domenico Awajún 85%

+ Gold: High %

Silver: Friis-Holm Chokolade  (Denmark) – Barba 70%

Silver: Friis-Holm Chokolade  (Denmark) – Chuno 70% Tripple Turned

Silver: Friis-Holm Chokolade  (Denmark) – Johe 70%

Silver: Friis-Holm Chokolade  (Denmark) – La Dalia 70%

Silver: Pacari Chocolate  (Ecuador) – Lacumbia Arauquita, 70 %

Silver: Pacari Chocolate  (Ecuador) – Raw 70%

Silver: Pacari Chocolate  (Ecuador) – Raw 85%

+ Silver: High %

+ Gold: Alternate sugars

Silver: Soma Chocolatemaker  (Canada) – Ucayali

Silver: Wolter  (Mexico) – Agua Selva 72%

Bronze: Amazing Cacao  (Russia) – Copuazu

Bronze: Cacaosuyo  (Peru) – Cuzco 80

Bronze: Chocolaterie Morin  (France) – Equateur Esmeralda 100%

Bronze: Chocolaterie Morin  (France) – Nicaragua Rugoso Noir 70%

Bronze: Chocolaterie Morin  (France) – Perou Chanchamayo 100%

+ Gold: 100%

Bronze: Chocolatier Palet d’Or  (Japan) – L’Essence du Cacao India 70%

Bronze: Friis-Holm Chokolade  (Denmark) – Indio Rojo 70%

Bronze: Friis-Holm Chokolade  (Denmark) – La Dalia 60%

Bronze: Friis-Holm Chokolade  (Denmark) – Løgismose 76% Mørk

Bronze: Fruition Chocolate Works  (United States) – Dominican Hispaniola 68%

Bronze: Soma Chocolatemaker  (Canada) – Hacienda Victoria

Micro-batch – Barras lisas/originales negros

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan #1 62% Ping Tung

+ Gold: Chocolate Maker

Silver: Aruntam – Sensory Chocolate  (Italy) – 72% Madagascar-Bejofo Estate Åkesson’s

Silver: Cacao Hunters  (Colombia) – Arhuacos 72%

+ Gold: Growing Country

Silver: Dandelion Chocolate  (United States) – Kokoa Kamili, Tanzania-2016 Harvest, 70%

Silver: Feliu Chocolate  (Mexico) – Criollo Rioja

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan #1 70% Ping Tung

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan #3 70% Black Sugar

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan #8 62% Premium Roast

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan #8 70% Premium Roast

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan#9 70% Double Ferment Rough Ground

+ Silver: Rough ground

Silver: Goodnow Farms Chocolate  (United States) – Asochivite, 77%

Silver: Goodnow Farms Chocolate  (United States) – Ucayali, 70%

Silver: Kasama Chocolate  (Canada) – 70% Papua New Guinea

Silver: Marou Chocolate  (Vietnam) – #01 Tien Giang Special 75%

Silver: Meybol Cacao  (Germany) – Chuncho Collection N°5

+ Gold: Direct Traded

Silver: Minimal Bean to Bar Chocolate  (Japan) – »Arhuaco»

+ Gold: Rough ground

Silver: Palette de Bine  (Canada) – La Reunion Trinidad 70%

Silver: Palette de Bine  (Canada) – Santa Maria Estate Trinidad 70%

Silver: Qantu  (Canada) – Bagua 70%

Silver: Stone Grindz Chocolate  (United States) – Wild Bolivia 70%

Silver: Tibitó Chocolate  (Colombia) – Tibitó Chocolate-Arauca 70%

Silver: Tribar Chocolate  (Peru) – Dark 75% – Curimaná, Ucayali

Silver: 曾志元 Zeng Zhiyuan台灣Taiwan  (Taiwan) – One Fermentation 65% Dark Chocolate.

Silver: 曾志元 Zeng Zhiyuan台灣Taiwan  (Taiwan) – One Fermentation 70% Dark Chocolate

Silver: 曾志元 Zeng Zhiyuan台灣Taiwan  (Taiwan) – One Fermentation 80% Dark Chocolate.

Silver: 曾志元 Zeng Zhiyuan台灣Taiwan  (Taiwan) – One Fermentation 95% Dark Chocolate.

+ Gold: High %

Silver: 曾志元 Zeng Zhiyuan台灣Taiwan  (Taiwan) – Second Fermentation 80% Dark Chocolate

Bronze: Aruntam – Sensory Chocolate  (Italy) – 72% Piura Albino Perù

Bronze: Cacao Hunters  (Colombia) – Perla Negra 74%

Bronze: Chokola bean to bar  (United States) – 70 Belize, Maya Mountain

Bronze: Dandelion Chocolate  (United States) – Esmeraldas, Ecuador-2016 Harvest, 70%

Bronze: Franceschi Chocolate  (Venezuela) – Franceschi Chocolate Cuyagua 72%

Bronze: Fresco  (United States) – Polochic Guatemala 70% Medium Roast

Bronze: green bean to bar Chocolate  (Japan) – Tanzania 70%

Bronze: Karuna Chocolate  (Italy) – Fast Dried cocoa from Belize, 70%

Bronze: Karuna Chocolate  (Italy) – Fast Dried cocoa from Belize, 70%

Bronze: Legast  (Belgium) – Finca los Lagos – Colombie

Bronze: Love Brown Cacao  (Taiwan) – Love Brown Philippines 75%Dark Chocolate

Bronze: Stone Grindz Chocolate  (United States) – Esmeraldas, Ecuador 70%

Bronze: Sweets Escalier  (Japan) – Peru Piura 75%

Barras de chocolate de origen con leche, sin sabor

Gold: Friis-Holm Chokolade  (Denmark) – O’Payo Milk 50%

+ Gold: Chocolate Maker

+ Gold: Direct Traded

+ Gold: Organic

Silver: Tobago Estate Chocolate Laura  (Trinidad and Tobago) – Rosehill Estate Dark Milk

Silver: Tobago Estate Chocolates  (Sweden) – Tobago Estate Chocolate Laura 45% ( * PRALUS)

Bronze: Chocolaterie Morin  (France) – Equateur Esmeralda Lait 48%

Bronze: Chuncho Gold  (Germany) – Chuncho Gold Grand Cru 52% ( * Max Felchlin AG)

Bronze: Friis-Holm Chokolade  (Denmark) – Løgismose 48% Mælk

Micro-batch – Barras lisas/originales con leche

Gold: Castronovo Chocolate  (United States) – Tumaco, Colombia Dark Milk 60%

+ Gold: Chocolate Maker

Silver: Escazú Chocolates  (United States) – 60% Goats Milk Single Origin – Patanemo

+ Special: Non-cow milk

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan #10 53% Dark Milk

Silver: Nina Fine Chocolates  (Peru) – Nina 55% with Milk

+ Gold: Growing Country

Silver: Steiner & Kovarik by Prague Chocolate  (Czech Republic) – Aluna 44%

+ Special: Alternate vegan milk

Silver: Sweets Escalier  (Japan) – Venezuela Chuao Milk 60%

Bronze: Castronovo Chocolate  (United States) – Sierra Nevada, Colombia Dark Milk 63%

Bronze: Míšina čokoláda / Misha’s chocolate  (Czech Republic) – Madagascar Milk Chocolate 50%

Bronze: TCHO  (United States) – TCHO 54% Dark Milk

+ Silver: Organic

Barras de chocolate blanco

Gold: Chocolaterie Morin  (France) – Perou Chanchamayo Blanc 40%

+ Gold: Chocolate Maker

+ Gold: Direct Traded

Silver: Wolter  (Mexico) – Chelo Caramelo

+ Gold: Growing Country

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Barras con sabor

Barras de chocolate negro con infusiones o polvos

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan Tie-Guan-Yin Tea 62% (**)

Silver: Fu Wan Chocolate  (Taiwan) – Osmanthus Red Oolong 62% (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Black Pepper 62% (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Charcoal Oolong Tea 62% (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Earl Grey 62% (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Magao (Wild Pepper) 62% (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Red Jade Tea 62% (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Red Oolong 62% (**)

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan White Pepper Fleru De Sel 62% (**)

Silver: Pacari Chocolate  (Ecuador) – Andean Mint

Silver: PARADAi Chocolate  (Thailand) – Zanthoxylum Limonella Infused-Dark 70% (**)

Silver: Sweets Escalier  (Japan) – Madagascar 68% Sakura Smoke (**)

Silver: Sweets Escalier  (Japan) – Venezuela Chuao 66% Café (**)

Silver: Zengzhiyuan  (Taiwan) – 70%Flavor Chocolate (Vigorously Burdock) (**)

Bronze: Fu Wan Chocolate  (Taiwan) – Rose Lychee Oriental Beauty 62% (**)

Bronze: Pacari Chocolate  (Ecuador) – Jasmine (**)

Bronze: Sweets Escalier  (Japan) – Venezuela Chuao 66% Dokudami Tea (**)

Bronze: Zucoleto  (Honduras) – Espresso Chocolate Bar (**)

Barras de chocolate negro con inclusiones o piezas

Gold: Pacari Chocolate  (Ecuador) – Juniper-Enebro

+ Special: Gastronomic

Silver: Bonnat Chocolatier  (France) – Noir Pistache (**)

Silver: Cona’s  (Taiwan) – Cona’s 70% Ruby Black Tea Lychee Bar

Silver: Etat de Choc  (Canada) – Mini-Tablette Maïs Piment

Silver: Forte Chocolates  (United States) – Tasmanian Pepper and Lime

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan #5 62% Cacao Nibs (**)

Silver: Gamma Craft Chocolate  (Hong Kong) – Mui Kwe Lu Nibs-Mexico Almendra Blanca

Silver: green bean to bar Chocolate  (Japan) – Madagascar 70% Nibs

Silver: green bean to bar Chocolate  (Japan) – 〈Bankan〉Madagascar 70% (**)

Silver: Mission Chocolate  (Brazil) – Brazil Biomes Project: Guava 70% (**)

+ Special: Biome

Silver: Pacari Chocolate  (Ecuador) – Raw 101%

Silver: Wolter  (Mexico) – Chicatana Criollo 70% (**)

+ Special: Local ingredients

Bronze: Armando canelon chocolates  (Venezuela) – NAIBOA (trincheras 65%) (**)

Bronze: Fjåk Chocolate  (Norway) – 68% Dark India & Nibs (**)

Bronze: Fossa Chocolate  (Singapore) – Chilli Peanut Praline (**)

Bronze: Gardini  (Italy) – «Speziali» fondente con caffè e cardamomo

Bronze: Kad Kokoa  (Thailand) – Salted Tamarind (**)

Bronze: Kad Kokoa  (Thailand) – Shiso Seed (**)

+ Special: Local ingredients

Bronze: Legast  (Belgium) – Piura- Eclats de Cacao 70% (**)

Bronze: Qantu  (Canada) – Erable et Sel de Maras (**)

+ Special: Local ingredients

Bronze: TCHO  (United States) – TCHO Mint Chip Gelato (**)

Barras de chocolate negro con un relleno

Gold: Guido Castagna  (Italy) – MES Gianduja Fondente (**)

+ Special: Local ingredients

+ Special: Naked

Silver: Volpati Davide  (Italy) – Fondente Tre Strati

Bronze: Daja Chocolate  (Germany) – Zartbitter Mousse Tafel

Barras de chocolate con leche con infusiones o polvos

Gold: Friis-Holm Chokolade  (Denmark) – O’Payo Milk 50% – Sansho (**)

Silver: Choc Amor  (United Kingdom) – Turkish Charm

Silver: Ezaki Glico  (Japan) – Japanese White-Miso & Yuzu (**)

+ Special: Local ingredients

Silver: Ezaki Glico  (Japan) – Spinach & Yuzu (**)

Silver: Ezaki Glico  (Japan) – Yuzu & Sake-Kasu (**)

Silver: Fjåk Chocolate  (Norway) – 45% Milk & Norwegian Wild Mushroom (**)

Bronze: Ezaki Glico  (Japan) – Sakura & Wasanmitsu-Sugar (**)

Bronze: Fossa Chocolate  (Singapore) – Duck Shit Dancong Oolong (**)

Bronze: Fossa Chocolate  (Singapore) – Honey Orchid Dancong Hongcha (**)

Bronze: French Broad Chocolates  (United States) – Chai Masala Milk Chocolate (**)

Bronze: Nanaya  (Japan) – Craft Chocolate Houjicha

Bronze: Siamaya Chocolate  (Thailand) – Durian Milk Chocolate (**)

Barras de chocolate con leche con inclusiones o piezas

Gold: Ishiya  (Japan) – Tokibi

Silver: Fjåk Chocolate  (Norway) – 45% Milk & Brown Cheese (**)

Silver: Fjåk Chocolate  (Norway) – 50% Milk with Sourdough Bread & Salt (**)

Silver: Forte Chocolates  (United States) – Marcona Almonds in Milk Chocolate

Silver: Friis-Holm Chokolade  (Denmark) – O’Payo Milk 50% – Chunky Salty Liquorice (**)

Silver: Ishiya  (Japan) – Goma

Silver: Theo and Philo Chocolate  (Philippines) – Milk Chocolate Adobo (**)

+ Special: Local ingredients

+ Special: Gastronomic

Bronze: Cacaosuyo  (Peru) – Quinoa Crunch

Bronze: Gardini  (Italy) – Cacao e Sale: latte sale e liquerizia

Bronze: Only Child Chocolate Co  (United States) – Rosemary and Ginger Walk into a Bar

Bronze: Stone Grindz Chocolate  (United States) – Coconut Milk Ginger 55% (**)

Barras de chocolate blanco con infusiones o polvos

Gold: PARADAi Chocolate  (Thailand) – Thai Green Curry

+ Special: Local ingredients

+ Special: Gastronomic

Silver: Centre and Main Chocolate Co.  (Canada) – Saffron Bar

Silver: Mojo Cacao  (Russia) – Cashew White Chocolate – Cookie (**)

Silver: Siamaya Chocolate  (Thailand) – Ceremonial Matcha White Chocolate (**)

Silver: Soma Chocolatemaker  (Canada) – Raspberry bar (**)

Bronze: Ishiya  (Japan) – Shekwasha

Bronze: Nanaya  (Japan) – Craft Chocolate Genmaicha

Barras de chocolate blanco con inclusiones o piezas

Gold: cōchu chocolatier  (Canada) – Pecan Pie Bar

Silver: Centre and Main Chocolate Co.  (Canada) – Gin & Tonic Bar

Silver: Labys  (Sweden) – Jordgubb

Silver: T’a Milano  (Italy) – Tavoletta sale delle Hawaii

Bronze: Auro Chocolate  (Philippines) – 32% Moringa White Chocolate with Pinipig (**)

+ Special: Local ingredients

Bronze: Castronovo Chocolate  (United States) – White Chocolate Lemon Oil & Lemon Salt (**)

Bronze: Fossa Chocolate  (Singapore) – Salted Egg Cereal (**)

Bronze: Grandpoir  (Japan) – Grandpoir Snow White Strawberry (**)

Bronze: Ishiya  (Japan) – Kokuto Kinako

Bronze: ONYX Chocolates  (Canada) – Black Sesame Yuzu

Bronze: Q sweet 精品甜點  (Taiwan) – Comfort Chocolate Bar-Szechuan Pepper

Bronze: Q sweet 精品甜點  (Taiwan) – Comfort Chocolate Bar-White Raspberry

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Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

Gold: Svenningsen Chocolatier  (Denmark) – Inland Ice Chocolate

Silver: Ara Chocolat  (France) – Ganache nature Colombia 70% (**)

Silver: Paola Bertani  (Italy) – Elba Piura

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Buffalo Cream

Silver: Svenningsen Chocolatier  (Denmark) – Island Water

Bronze: Garcia Nevett  (United States) – Ocumare

Bronze: Paola Bertani  (Italy) – Piura Paolina

Bronze: Raoul Boulanger  (France) – Pérou

Ganaches o trufas de chocolate negro

Gold: Svenningsen Chocolatier  (Denmark) – Olive Oil Bergamot

Silver: Chocolala  (Estonia) – Balsamic vinegar ganache

Silver: Colomb Béréni Création C.B.C.  (France) – Abeilles à Manu – chocolat noir au Miel

Silver: East Van Roasters  (Canada) – Cranberry Spruce (**)

Silver: Kreuther Handcrafted Chocolate  (United States) – Oatmeal Cookie

Silver: Le Petit Chocolatier  (France) – Ganache Menthe Fraîche (**)

Silver: Les Petits Fours  (Hong Kong) – Lychee Casked Umeshu

Silver: Love18 Chocolatier  (Malaysia) – Just Onion

Silver: Paola Bertani  (Italy) – Silosò

Silver: Phiabella Chocolates  (United States) – Flamenco Diva

Silver: Shinichi Asaba  (Belgium) – Chocolat caramel et fruit de la passion

Silver: Slitti  (Italy) – Pralina Irish Coffee (**)

Silver: Svenningsen Chocolatier  (Denmark) – Ayoola Ganache

Silver: Sweet Lollapalooza Fine Chocolates  (Canada) – Orange Grove

Silver: Torta Pistocchi Firenze  (Italy) – Torta Martinica Dream

Bronze: Chocolatier Reen  (Belgium) – Adventurous Bergamot

Bronze: East Van Roasters  (Canada) – Cardi C (**)

Bronze: La Fève by Pavel Pavlov  (Norway) – Lemon Cardamone

Bronze: PARADAi Chocolate  (Thailand) – Summer Fresh (**)

Bronze: Slitti  (Italy) – Pralina Passion Fruit (**)

Bronze: Sweet Lollapalooza Fine Chocolates  (Canada) – Herbsaint

Ganaches o trufas de chocolate con leche

Silver: Kreuther Handcrafted Chocolate  (United States) – Miso Dare

Bronze: Andreas Muschler  (Germany) – ´Mogador ´

Bronze: La Fève by Pavel Pavlov  (Norway) – Sharp Sudachi

Bronze: La Fève by Pavel Pavlov  (Norway) – Yuzu Jive

Ganaches o trufas de chocolate blanco

Gold: 拾米屋/木土豆寸  (Taiwan) – 桂花滇紅 Yunnan Milk Tea with Osmanthus

Silver: Chocolatier M  (Belgium) – Sudachi Fizz

Silver: LeSaint French Chocolate  (United States) – Passion Fruit & White Chocolate Ganache

Silver: Leventetlesoleil  (Taiwan) – Redontree No.1 (在欉紅1號）

Silver: Leventetlesoleil  (Taiwan) – Redontree No.1 (在欉紅1號）

Silver: Torta Pistocchi Firenze  (Italy) – Torta Albicocca e Cognac

Bronze: Forte Chocolates  (United States) – Lemon and Pepper Truffle

Ganaches o trufas utilizando cobertura o relleno negro / con leche

Gold: Paola Bertani  (Italy) – Aleatica

Silver: Chocolatte  (Sweden) – Pear & Rosemary

Silver: Les Petits Fours  (Hong Kong) – Lemon Earl Grey

Silver: Paola Bertani  (Italy) – Dressing

Silver: Shangri-La’s Far Eastern Plaza Hotel Tainan  (Taiwan) – Oolong Yuzu (**)

Silver: Winchester Cocoa Company  (United Kingdom) – Orange and Assam Tea bonbon

Bronze: CacaoH珂珂琥  (China) – Cacaoh Rum Fluffy Nama Chocolate (**)

Bronze: Fifth Dimension Chocolates  (United Kingdom) – Bitter Orange Marmalade

Bronze: Monsoon Chocolate  (United States) – Blueberry Oat Cardamom Bon Bon (**)

Bronze: Monsoon Chocolate  (United States) – Caramelized White Chocolate Truffle (**)

Bronze: OmnOmnOmn Chocolaterie  (Sweden) – Buckthorn

Bronze: Rococo Chocolates  (United Kingdom) – Dark Chocolate Amaretti

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Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

Gold: Guido Castagna  (Italy) – Cremino Pistacchio di Bronte (**)

Silver: Giraudi  (Italy) – Croccantello Nocciola

Silver: Guido Castagna  (Italy) – Cremino Cannella e Calendula (**)

Silver: Guido Castagna  (Italy) – Cremino Fiore di malva e Cardamomo (**)

Silver: Guido Castagna  (Italy) – Cremino Menta e Liquirizia (**)

Silver: Guido Castagna  (Italy) – Giuinott (**)

+ Gold: Gianduiotto

Bronze: Bardini  (Italy) – Cremino Bardini (**)

Bronze: Bardini  (Italy) – Gianduiotto Bardini (**)

Bronze: Bardini  (Italy) – Tartufo Bardini (**)

Bronze: cōchu chocolatier  (Canada) – Hazelnut Crunch

Bronze: Giraudi  (Italy) – Gianduiotto 4.3

Nueces enteras revestidas con chocolate oscuro (grajeas)

Gold: Piccola Pasticceria  (Italy) – Nocciola Piemonte Bassinata al Gianduia

Silver: chocoMe  (Hungary) – chocoMe Raffinée RF105

Bronze: Rococo Chocolates  (United Kingdom) – Dark Chocolate Coffee Beans

Mazapán recubierto de chocolate negro

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Wild oregano and lemon of Sorrento

Bombones de nuez con base de chocolate con leche (chocotejas)

Gold: Gardini  (Italy) – Cremino Bigusto con Liquerizia

Silver: Cioccolato TAF  (Italy) – Cremino al Rosmarino

Silver: Fifth Dimension Chocolates  (United Kingdom) – Sesame Crunch

Silver: Gardini  (Italy) – Cremino Bigusto con Amarene

Silver: Piccola Pasticceria  (Italy) – Piccolo Gianduja

Cremino chocolate con leche con gusto

Silver: Love18 Chocolatier  (Malaysia) – Black Sesame First Love

Nueces enteras revestidas con chocolate con leche (grajeas)

Gold: Slitti  (Italy) – Mandorle d’Avola (**)

Silver: chocoMe  (Hungary) – chocoMe Raffinée RF104

Bronze: Au Bon Chocolat  (France) – Enrobés Noisette

Bronze: chocoMe  (Hungary) – chocoMe Raffinée RF103

Bronze: Slitti  (Italy) – Pistacchi di Bronte (**)

Nueces enteras revestidas con chocolate blanco (grajeas)

Gold: Torta Pistocchi Firenze  (Italy) – Drageès Pistacchio Siciliano e arancia

Silver: Cona’s  (Taiwan) – Cona’s Roasted Oolong Tea Macadamia Nut

Bronze: chocoMe  (Hungary) – chocoMe Raffinée RF108

Bronze: Fruition Chocolate Works  (United States) – Pistachios with Za’atar & Orange Spice (**)

Bronze: T’a Milano  (Italy) – Dragees caramello e sale

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Caramelos

Caramelos revestidos de chocolate negro

Gold: Stone Grindz Chocolate  (United States) – Suntory Whiskey & Asian Pear Caramel (**)

Silver: Chuang Chocolate  (Taiwan) – Minions

Bronze: Casa Nobile  (Switzerland) – Caramello «Old Deer»

Bronze: Casa Nobile  (Switzerland) – Salzkaramell & Dschungelerdnuss Praline

Caramelos revestidos de chocolate con leche

Gold: Ben Le Prevost Chocolatier  (United Kingdom) – Mandarin & Star Anise

Silver: Chococo  (United Kingdom) – Gingerbread Caramel

Silver: Fifth Dimension Chocolates  (United Kingdom) – Salt & Malt Caramel (White Chocolate)

Bronze: Chocolatier M  (Belgium) – Peanuts & Co.

Bronze: Fifth Dimension Chocolates  (United Kingdom) – Salt Caramel (Milk Chocolate)

Bronze: Forte Chocolates  (United States) – Pecan Caramel

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Otros – fruta / azúcar / mantequilla / crema

Pastas de fruta recubiertas de chocolate negro, gelatina/gelée

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Violetta

Silver: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn

+ Gold: Boero

Silver: Oberhöller  (Italy) – Il coure al caramello (**)

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Boero

Bronze: Auro Chocolate  (Philippines) – Dalandan Tarragon (**)

Bronze: Chocolala  (Estonia) – Lemon, honey, rosemary caramel

Fruta entera recubierta de chocolate negro

Silver: Pacari Chocolate  (Ecuador) – Organic chocolate covered Bananas

Bronze: Orangettes and Co.  (France) – Orangette parisienne

Pastas de fruta recubiertas de chocolate con leche, gelatina/gelée

Gold: Cona’s  (Taiwan) – Cona’s Pineapple and Dried Green Grape

Silver: Slitti  (Italy) – Black Cherry (**)

Bronze: chocoMe  (Hungary) – chocoMe RF106

Bronze: Torta Pistocchi Firenze  (Italy) – Uvetta cioccolato al latte e mandorla

Turrón / manon / mantequilla / crema con chocolate con leche

Bronze: Aryam  (Sweden) – Hibiscus

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Cremas para untar

Cremas para untar de chocolate negro (sin leche en polvo)

Gold: Guido Castagna  (Italy) – Crema Nocciola +55 (**)

Silver: Allo Simonne  (Canada) – Hazelnut, Dark Chocolate and Buckweat

Silver: Allo Simonne  (Canada) – Noisettes & Chocolat Jaguar

Cremas para untar de chocolate con leche

Silver: Slitti  (Italy) – Crema da Spalmare Riccosa (**)

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Cremas para untar de leche

Cremas para untar de chocolate blanco

Gold: Piccola Pasticceria  (Italy) – Buongiorno allo Zabaione

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Chocolate Tasters’ Special Prizes

Special Prizes given by our judges and alumni of the International Institute of Chocolate and Cacao Tasting.

Barras de chocolate de origen negro, sin sabor

Nicaragua

Gold: Friis-Holm Chokolade  (Denmark) – Løgismose 76% Mørk

Silver: Friis-Holm Chokolade  (Denmark) – Chuno 70% Double Turned

Bronze: Friis-Holm Chokolade  (Denmark) – Rugoso 70% Bad Fermentation

Peru

Gold: Amazing Cacao  (Russia) – Copuazu

Silver: Chuncho Gold  (Germany) – Chuncho Gold Grand Cru 70%

Bronze: Chocolaterie Morin  (France) – Perou Chanchamayo 100%

Bronze: Soma Chocolatemaker  (Canada) – Ucayali

Micro-batch – Barras lisas/originales negros

Colombia

Gold: Jacek Chocolate Couture  (Canada) – Jacek – Colombia 70%

Silver: Ara Chocolat  (France) – Maceo 70%

Bronze: Cacao Hunters  (Colombia) – Arhuacos 72%

Guatemala

Silver: Bean Geeks Chocolate  (Denmark) – Guatemala 70%

Silver: Standout Chocolate  (Sweden) – Guatemala Lachuá 70%

Peru

Gold: Stone Grindz Chocolate  (United States) – Ucayali River, Peru 70%

Silver: Goodnow Farms Chocolate  (United States) – Special Reserve, 100% Cacao

Silver: Goodnow Farms Chocolate  (United States) – Ucayali, 70%

Silver: Maraná  (Peru) – Piura 70% – Dark Chocolate

Bronze: Aruntam – Sensory Chocolate  (Italy) – 72% Piura Albino Perù

Taiwan

Gold: 曾志元 Zeng Zhiyuan台灣Taiwan  (Taiwan) – One Fermentation 60% Dark Chocolate

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan #8 70% Premium Roast

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan #1 62% Ping Tung

Bronze: Cocoa Yummy  (Taiwan) – 70% Taiwan Dark chocolate Bar (B)

Bronze: 曾志元 Zeng Zhiyuan台灣Taiwan  (Taiwan) – One Fermentation 65% Dark Chocolate.

Tanzania

Gold: Karuna Chocolate  (Italy) – Kokoa Kamili beans from Tanzania, 70%

Gold: Karuna Chocolate  (Italy) – Kokoa Kamili beans from Tanzania, 70%

Silver: Aruntam – Sensory Chocolate  (Italy) – 78% Tanzania – Kokoa Kamili

Bronze: Kaitxo  (Spain) – Tanzania 75%

Barras de chocolate negro con infusiones o polvos

Gold: Fu Wan Chocolate  (Taiwan) – Taiwan Magao (Wild Pepper) 62%

Silver: Fu Wan Chocolate  (Taiwan) – Gardenia Tie-Guan-Yin 62%

Silver: Fu Wan Chocolate  (Taiwan) – Taiwan Red Jade Tea 62%

Silver: Pacari Chocolate  (Ecuador) – Lemon Verbena

Bronze: T’a Milano  (Italy) – Tavoletta al limone

Bronze: Choc Amor  (United Kingdom) – Kalamata Olive Oil

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan Earl Grey 62%

Bronze: Fu Wan Chocolate  (Taiwan) – Taiwan White Pepper Fleru De Sel 62%

Barras de chocolate negro con inclusiones o piezas

Gold: Cemas Kakanen  (Taiwan) – Cemas Kakanen Mountain Pepper Tablet

Silver: Utopick Cacao  (Spain) – Cidra Canarone

Silver: Saltus  (Bolivia) – Wild Cacao Chocolate 62% with cacao nibs

Silver: TCHO  (United States) – TCHO Mint Chip Gelato

Bronze: Palato Hand Crafted Chocolate  (Honduras) – 65% Chocolate Oscuro- Naranja y Almedras

Bronze: Pacari Chocolate  (Ecuador) – Juniper-Enebro

Bronze: Barbon Chocolate  (Canada) – Léopard 70% Crunchy Maple

Special: Etat de Choc  (Canada) – Mini-Tablette Maïs Piment

Ganaches o trufas de chocolate negro sin sabor

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Buffalo Cream

Silver: Paola Bertani  (Italy) – Elba Piura

Silver: Svenningsen Chocolatier  (Denmark) – Island Water

Silver: Giuseppe Manilia  (Italy) – Tartufo Piura 72,5%

Bronze: Garcia Nevett  (United States) – Canoabo

Bronze: Musée du Chocolat Théobroma  (Japan) – Ganache Nature