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)
‘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%
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
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
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
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
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
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
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 (**)
Cremas para untar de leche
Cremas para untar de chocolate blanco
Gold: Piccola Pasticceria (Italy) – Buongiorno allo Zabaione
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
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