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Sky-rocketing final scores for the winners of our World Final in 2022
On Saturday, November 26, The International Chocolate Awards announced the winners of the 2021-22 World Final at a virtual ceremony over Zoom and live on Facebook. The online event was a joyful reunion with judges and entrants joining from all around the world to celebrate the best of craft chocolate.
The highest-scoring products in origin dark and milk chocolate bars were announced as overall winners of this year’s competition. This season’s overall winners come from Peru, an important and historical fine cacao growing country, and Thailand, a growing country with an ever evolving craft chocolate scene.
“Chantaburi Dark 70%” was best unflavoured dark chocolate bar, made by PARADAi, a small micro-batch chocolate maker in Thailand, with a fabulous score of 91.8 out of 100 on our chocolate scale, which is one of the highest we have seen this year. PARADAi was awarded with a Special Gold as Chocolate Maker and for Direct Trade.
A boozy-fruit flavour, like tropical fruits in rum or maybe tequila.
– Alex Rast
Notes of green tea, blueberry, and a finish of lavender.
– Barbie Van Horn
A taste of peach cider and green grass.
– Martin Christy
“Piura Milk” won as best unflavoured milk bar, made by Cacaosuyo from Peru, with a score of 89.8, showing what an exceptional cacao in the hands of a great chocolate maker can achieve. Cacaosuyo also received Special Gold prizes as Chocolate Maker and for Direct Trade and Growing Country.
A very tasty milk chocolate with floral honey, caramel to toffee note, well balanced.
– June Chan
The Grand Jury, led by Martin Christy, Maricel Presilla and Monica Meschini co-founders of the International Chocolate Awards, were impressed by the consistency of quality among the winners despite the ever changing nature of cacao being used. Winners were selected from nearly 200 entrants from all over the world, all of whom won a prize at their respective regional or national competition earlier in the season.
The judging panel tasted the entries in anonymised judging and included food writers, cacao and chocolate experts, journalists, and IICCT certified chocolate tasters from the USA, Canada, South America, Europe, as well as members of the Awards’ international Grand Jury panel.
Prizes were awarded in over 40 categories ranging from plain to flavoured bars, and included ganache truffles, pralines, caramels, dragées, spreads and cocoa ingredients.
Many of the entering companies took home multiple prizes:
Friis-Holm Chokolade (Denmark) was the most awarded with 16 prizes, including 7 silvers and 9 bronzes. Other multi-award-winners this year included: Fu Wan Chocolate (Taiwan) with 11 prizes, Kasama Chocolate (Canada) 10 prizes, Fjåk Chocolate (Norway) 10 prizes. One of the highest scores went to Mary Chocolate Co. Ltd. from Japan for their white chocolate bar with inclusions: Yaki Toumorokoshi, scoring 92.2, incredibly high for a white chocolate, winning not only a Gold but also a Special prize for using local ingredients.
Scores were published for each winning product, using the IICCT scoring system, which is tuned to match the scoring scale used in specialty coffee.
This year’s WOW moments in judging were expressions of local herbs, wood, and teas, through subtlety and balance with their chocolate counterparts.
The International Chocolate Awards is continuing its drive for transparency and standardisation in chocolate sensory evaluation, using the flavor profiling system from our parent body, the IICCT. As part of this initiative, we are now listing the scores for all winners and finalists, giving consumers a better guide for chocolate quality and entrants something extra to celebrate along with their medals. The scores given are similar to those used in specialty coffee, where 80 and above indicates fine chocolate quality and scores above 90 suggest extraordinary quality and craft. The prize break points are set by the Grand Jury for each category, according to the product type.
(Prizes are shown in score order for each medal)
Gold: Cacaosuyo (Peru) – Piura Select (89.4)
+ Gold: Growing Country
+ Gold: Direct Traded
Silver: Cacao Hunters (Colombia) – Cacao Hunters Sierra Nevada 64% (89.3)
Silver: Fu Wan Chocolate (Taiwan) – River 100% (89.2)
+ Gold: 100%
Silver: Fruition Chocolate Works (United States) – Dominican Nacional Dark 74% (89.1)
Silver: Friis-Holm Chokolade (Denmark) – Barba 70% (89.1)
Silver: Cacaosuyo (Peru) – Rupa Rupa (88.9)
Silver: Chocolate Chin Chin (Dominican Republic) – 70% Dark Chocolate (88.8)
Silver: Friis-Holm Chokolade (Denmark) – La Dalia 70% (88.5)
Silver: Amano Chocolate (United States) – Madagascar (88.4)
Silver: Cacaosuyo (Peru) – Chuncho-Cuzco (88.4)
Silver: Friis-Holm Chokolade (Denmark) – Madagascar 64% Fast Dried (88.3)
+ Gold: Organic
Silver: Chaleur B Chocolat (Canada) – Tanzanie 79% organic (88.2)
Bronze: Friis-Holm Chokolade (Denmark) – Rugoso 70% (87.9)
Bronze: Friis-Holm Chokolade (Denmark) – Chuno 70% Double Turned (87.8)
Bronze: Friis-Holm Chokolade (Denmark) – Don Alfonso 70% (87.7)
Bronze: Vigdis Rosenkilde (Norway) – 70% Kiteni (87.6) ( * Cacaosuyo / Theobroma Inversiones SAC)
Bronze: Friis-Holm Chokolade (Denmark) – O’Payo 68% Organic (87.4)
Bronze: Chaleur B Chocolat (Canada) – Ténébris 70% organic (86.9)
Bronze: Friis-Holm Chokolade (Denmark) – La Dalia 100% (86.8)
Bronze: Friis-Holm Chokolade (Denmark) – Shrigley – Chocolate is not the problem (86.8)
Bronze: Amano Chocolate (United States) – Guayas (86.7)
Bronze: Meybol Cacao (Germany) – Inti (86.7)
Bronze: Amano Chocolate (United States) – Macoris (86.6)
Bronze: Vigdis Rosenkilde (Norway) – 70% Piura (86.6) ( * Cacaosuyo / Theobroma Inversiones SAC)
Bronze: Friis-Holm Chokolade (Denmark) – La Dalia 60% (86.6)
Gold: PARADAi Chocolate (Thailand) – Chantaburi Dark 70% (91.8)
+ Gold: Chocolate Maker
+ Gold: Direct Traded
Silver: Yosano Roaster Chocolate (Japan) – Roaster Chocolate Colombia Arhuac (90.6)
Silver: Duffy’s (United Kingdom) – Duffy’s Guatemala Rio Dulce 70% (90.4)
Silver: Qantu (Canada) – Morropon 70% (90.4)
Silver: Goodnow Farms Chocolate (United States) – Ucayali, 70% (90.4)
Silver: Argencove (Nicaragua) – Cocibolca (90.3)
Silver: LIM Chocolate (Italy) – Nacional 72% (89.8)
Silver: Chocolate Sierra Sagrada (Colombia) – Sierra Sagrada 72% Sierra Nevada (89.2)
Silver: AKAME (Taiwan) – Mei Yuan Single Origin Chocolate (89.2) ( * Fu Wan Chocolate)
Silver: Minimal Bean to Bar Chocolate (Japan) – Fruity – Works ’22 (89.1)
Silver: Chocolate Sierra Sagrada (Colombia) – Sierra Sagrada 64% Sierra Nevada (89.0)
Silver: Argencove (Nicaragua) – Mombacho (89.0)
Silver: Minimal Bean to Bar Chocolate (Japan) – Experimental – Works ’22 (88.8)
Silver: Murata (Japan) – Peru Piura 70％ Cacao (88.8)
Silver: Cocoaro Craft Chocolate (Canada) – Kokoa Kamili Tanzania 70% (88.7)
Silver: Kaitxo (Spain) – TANZANIA KAMILI 75% (88.1)
Silver: Sweets Escalier (Japan) – Nicaragua Rugoso 68% (88.0)
Bronze: Rookyto (France) – Noir 65% (88.0)
Bronze: Qantu (Canada) – Bagua 70% (87.9)
Bronze: Fu Wan Chocolate (Taiwan) – Taiwan #9 Double Ferment Rough Ground 70 (87.8)
Bronze: Honoka’a Chocolate Co. (United States) – Mauna Kea Cacao Single Estate 70% (87.8)
Bronze: green bean to bar Chocolate (Japan) – Nativo Blanco – Peru – 73% (87.8)
Bronze: Musée du Chocolat Théobroma (Japan) – Bolivia Alto Beni Wild 100% (87.8)
Bronze: KAITXO (Spain) – 67% Txokolate Beltza (87.7)
Bronze: Hummingbird Chocolate Maker (Canada) – Hispaniola 70% (87.7)
Bronze: Argencove (Nicaragua) – Masaya (87.5)
Bronze: Fjåk Chocolate (Norway) – 70% dark Uganda (87.5)
Bronze: Minimal Bean to Bar Chocolate (Japan) – Aged – Works ’22 (87.4)
Bronze: Taman Artisan Chocolates (Croatia) – Philippines, Mana Davao, 74% (87.3)
Bronze: Minimal Bean to Bar Chocolate (Japan) – ‘Arhuacos (87.3)
Bronze: Fu Wan Chocolate (Taiwan) – Beer Yeast #1 Ale Style 70% (87.2)
Bronze: xoco (Kuwait) – El-salvador by xoco (87.2)
Bronze: cocomas chocolate (Japan) – Smooth 73% (87.1)
Bronze: Goodnow Farms Chocolate (United States) – El Carmen, 77% (87.1)
Bronze: Nibbo bean to bar chocolate (China) – Nibbo Esmeraldas 70% (86.9)
Bronze: Argencove (Nicaragua) – Apoyo (86.8)
Bronze: Hey Fun Chocolate (Taiwan) – 70% Dark Chocolate (86.8)
Bronze: Zoto (Belgium) – Ganzo 75% (86.8) ( * Chocolatoa)
Bronze: Fu Wan Chocolate (Taiwan) – Wine Yeast #2 70% (86.8)
Bronze: Feliu Chocolate (Mexico) – Criollo Rioja 73% (86.7)
Bronze: Standout Chocolate (Sweden) – Single Origin Peru Urubamba 70% (86.6)
Bronze: LIM Chocolate (Italy) – Gran Nativo Blanco 70% (86.6)
Bronze: Hey Fun Chocolate (Taiwan) – 100% Dark Chocolate (86.6)
Bronze: green bean to bar Chocolate (Japan) – Ucayali 70% (86.5)
Gold: Cacaosuyo (Peru) – Piura Milk (89.8)
+ Gold: Chocolate Maker
+ Gold: Growing Country
+ Gold: Direct Traded
Silver: Vigdis Rosenkilde (Norway) – 60% Dark milk chocolate (89.8) ( * Cacaosuyo / Theobroma Inversiones SAC)
Silver: Cacao Hunters (Colombia) – Cacao Hunters Tumaco Leche 53% (89.5)
Silver: Friis-Holm Chokolade (Denmark) – Dark Milk 65% (88.9)
Silver: Ezaki Glico (Japan) – Chuao Dark Milk 60% (88.4)
Bronze: Ezaki Glico (Japan) – Belize Milk 52% (86.5)
Bronze: Fruition Chocolate Works (United States) – Origins of Peru Dark Milk 68% (85.9)
Gold: Sweets Escalier (Japan) – Honduras Mayan Red Milk 60% (89.5)
+ Gold: Chocolate Maker
Silver: Chocolatier Palet d’Or (Japan) – Chocolat du Terroir Trinidad&Tobago Milk (89.1)
Silver: Chocolatier Palet d’Or (Japan) – Chocolat du Terroir Belize High Milk (89.0)
Silver: Qantu (Canada) – Oh la vache! Dark Milk 60% (88.5)
Silver: Musée du Chocolat Théobroma (Japan) – Bolivia Alto Beni Milk 50% (87.6)
Silver: Standout Chocolate (Sweden) – Dark Milk Madagascar Sambirano 60% (87.5)
Silver: La Fèverie by Hasnaâ (France) – Philippines Paquibato Dark milk 60% (87.1)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan #10 Ping-Tung Dark Milk 53% (87.0)
Bronze: Fjåk Chocolate (Norway) – 60% dark milk Madagascar (85.9)
Bronze: La Fèverie by Hasnaâ (France) – Uganda Rwenzori Forest Dark Milk 60% (85.8)
Bronze: Chocolatier Palet d’Or (Japan) – Chocolat du Terroir Venezuela High Milk (85.6)
Gold: PARADAi Chocolate (Thailand) – NakhonSi Dark70% With Pure Coconut Sugar (89.3)
+ Gold: Growing Country
+ Gold: Chocolate Maker
Silver: Solkiki Chocolatemaker (United Kingdom) – Cashew Milk 49 (89.2)
+ Special: Vegan
Silver: Goodnow Farms Chocolate (United States) – Asochivite with Maple (88.8)
Silver: Ezaki Glico (Japan) – Chuao 50% Almond milk & Wasanmitsu Sugar (87.5)
Silver: Paccari Chocolate (Ecuador) – Theobroma Grandiflorum/Cupuazú (87.2)
+ Special: Alternate theobromas
Bronze: Musée du Chocolat Théobroma (Japan) – Bolivia Alto Beni Wild With Maple Sugar (86.8)
Bronze: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Cioccolato del Monviso – Alternative 70% (86.7)
Gold: Chocolaterie Morin (France) – Pérou Chanchamayo Blanc 40% (88.1)
+ Special: Self-made cocoa butter
Gold: Tropidelico Xocolatl (Mexico) – Chocolate Cardamomo Tropidelico Xocolatl (91.5) (**)
+ Special: Biome
+ Special: Local ingredients
Silver: Qantu (Canada) – Maple and Maras Salt 60% (90.9) (**)
Silver: AKAME (Taiwan) – Mei Yuan 66% Shiso Chocolate (90.5)
Silver: PARADAi Chocolate (Thailand) – Nakhon Si Dark 65% – Palo (infusion) (90.0) (**)
Silver: Castronovo Chocolate (United States) – Tumaco, Colombia Mocha 68% (89.9) (**)
Silver: Cacao Zoku (Japan) – Timut Pepper and Chuao (89.8) (**)
Silver: Casa Cacao | El Celler de Can Roca (Spain) – The Macallan Dark Chocolate Bar 70% (89.7) (**)
Silver: Kasama Chocolate (Canada) – Winter’s Eve (89.4) (**)
Silver: Paccari Chocolate (Ecuador) – Lemongrass (89.3) (**)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Tie-Guan-Yin Tea 62% (89.0) (**)
+ Special: Local ingredients
Silver: Puchero (Spain) – Pine Nut 50% (89.0) (**)
Silver: Standout Chocolate (Sweden) – Nordic Nature Porcini (88.9) (**)
+ Special: Gastronomic
Silver: Goodnow Farms Chocolate (United States) – Limited Release, Caramelized Onion (88.7) (**)
+ Special: Gastronomic
Silver: PARADAi Chocolate (Thailand) – Trang Dark 65% – Lemongrass (infusion) (88.7) (**)
Silver: Marou – Faiseurs de Chocolat (Vietnam) – Pepper & Pinch of Salt 66% Dak Lak (88.7) (**)
Silver: Standout Chocolate (Sweden) – Nordic Nature Spruce Shoots (88.7) (**)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Red Oolong Tea 62% (88.5) (**)
Silver: Rookyto (France) – Flouve (88.4) (**)
Silver: Hey Fun Chocolate (Taiwan) – Organic Ruby Black Tea Dark Chocolate (88.3) (**)
+ Special: Local ingredients
Silver: Fjåk Chocolate (Norway) – 60% dark & Norwegian gin (88.3) (**)
+ Special: Local ingredients
Silver: Cacao Hunters (Colombia) – Cacao Hunters Pimienta 70% (88.2) (**)
+ Special: Local ingredients
Silver: Vintage Plantations Chocolates (Sweden) – Nordic Chocolate 70% Arctic Raspberry (88.1) (**)
+ Special: Local ingredients
Silver: Paccari Chocolate (Ecuador) – Yerba Mate (87.9) (**)
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Red Jade Tea 62% (87.9) (**)
Silver: PARADAi Chocolate (Thailand) – Trang Dark 70% – Etlingera (infusion) (87.8) (**)
Silver: Fu Wan Chocolate (Taiwan) – Bergamot Scented Dark 70% (87.5) (**)
Silver: Kasama Chocolate (Canada) – Wallflower Gin (87.4) (**)
Silver: DesBarres Chocolate (Canada) – Black Pepper Cardamom 72% (87.3) (**)
Silver: Sweets Escalier (Japan) – Smoked Thailand Nakhon 68% (87.2) (**)
Silver: Ezaki Glico (Japan) – Cacao Pulp (87.0) (**)
Silver: Goodnow Farms Chocolate (United States) – Special Reserve, Brown Butter (87.0) (**)
Bronze: Honoka’a Chocolate Co. (United States) – Barrel Aged Bourbon Bar 70% (86.7) (**)
Bronze: Goodnow Farms Chocolate (United States) – Special Reserve, Las Palomas Coffee (86.7) (**)
Bronze: Paccari Chocolate (Ecuador) – Rica Rica (86.6) (**)
Bronze: S T R A N G E R craft chocolate (Ukraine) – Tanzania 70% (86.5) (**)
Bronze: Kasama Chocolate (Canada) – Madeira Whiskey (86.4) (**)
Bronze: Paccari Chocolate (Ecuador) – Sunfo (86.3) (**)
Bronze: Fu Wan Chocolate (Taiwan) – Aged Oolong Tea 62% (86.2) (**)
Bronze: Goodnow Farms Chocolate (United States) – Special Reserve, Lawley’s Rum (86.1) (**)
Bronze: Paccari Chocolate (Ecuador) – Guaviduca (86.1) (**)
Bronze: Gamma Craft Chocolate (Hong Kong) – Black Tea (85.9) (**)
Bronze: SLOK Chocolate (Hong Kong) – Chinese Rose Wine Duck Liver Sausage 71% (85.9) (**)
Bronze: Hazel Hill Chocolate (United States) – Whiskey & Spice (85.8)
Bronze: Sweets Escalier (Japan) – Cuba 66% Smoked with Cherry Wood (85.8) (**)
Bronze: Marou – Faiseurs de Chocolat (Vietnam) – Phở Spice 65% Single Origin (85.7) (**)
Bronze: Sweets Escalier (Japan) – Madagascar 68% Smoked with Cherry Wood (85.7) (**)
Bronze: 曾志元巧克力 Zengzhiyuan Chocolate (Taiwan) – Coriandrum Sativum Dark Chocolate (85.7) (**)
Bronze: Friis-Holm Chokolade (Denmark) – Nicaliso Green Cinnamon (85.6) (**)
Gold: Kasama Chocolate (Canada) – Forest & Sea (89.5) (**)
+ Special: Recipe
Silver: Cacaosuyo (Peru) – Piura Nibs (88.9) (**)
Silver: Hey Fun Chocolate (Taiwan) – Rose & Litchi Dark Chocolate (88.6) (**)
+ Special: Local ingredients
Silver: green bean to bar Chocolate (Japan) – Madagascar 70% – Nibs – (88.0) (**)
Silver: Sweets Escalier (Japan) – Winter Spices (87.9) (**)
Silver: Rookyto (France) – Birdseed (87.6) (**)
+ Special: Eclectic
Silver: green bean to bar Chocolate (Japan) – Tokyo – Shio – (87.4) (**)
Bronze: Amano Chocolate (United States) – Citrus Melange à Trois (86.9) (**)
Bronze: Argencove (Nicaragua) – Banana (86.8) (**)
Bronze: Goodnow Farms Chocolate (United States) – El Carmen with Coffee (86.6) (**)
Bronze: Marou – Faiseurs de Chocolat (Vietnam) – Dark chocolate 64% Fruits & Cashews (86.4)
Bronze: Amano Chocolate (United States) – Raspberry Rose (85.8) (**)
Bronze: Rookyto (France) – Pin au Chocolat (85.8) (**)
Bronze: Paccari Chocolate (Ecuador) – Red Mole (85.8) (**)
Gold: Guido Castagna (Italy) – Cento + Giuinott (90.6)
+ Special: Local ingredients
+ Special: Craft
Silver: Guido Castagna (Italy) – Mes Gianduja Fondente (90.2)
+ Special: Naked
+ Special: Local ingredients
Bronze: Gardini (Italy) – “Insolito” Gianduia Salata (86.4)
Gold: Utopick Cacao (Spain) – Wild Pepper (88.7) (**)
Silver: Cocoaro Craft Chocolate (Canada) – Strawberry Shiso (88.5) (**)
Silver: Ezaki Glico (Japan) – Yuzu & Hazelnut (88.3) (**)
+ Special: Local ingredients
Silver: Harrer Chocolat (Hungary) – Kaffir Lime – Lemongrass Milk Chocolate (87.7) (**)
Silver: Fruition Chocolate Works (United States) – Spring Salted Dark Milk 56% (87.4)
Silver: Friis-Holm Chokolade (Denmark) – O’Payo Milk 50% Sansho (87.3) (**)
Silver: Kasama Chocolate (Canada) – Earl Grey Tea (87.1) (**)
Bronze: Fjåk Chocolate (Norway) – 50% milk Guatemala & liquorice root (85.9) (**)
Bronze: Sweets Escalier (Japan) – Ecuador Pajarito Milk 72% with Shio Koji (85.9) (**)
Bronze: Miroh! Chocolate Makers (Brazil) – Chocolate ao Leite com Café Blum’s (85.8) (**)
Gold: Fjåk Chocolate (Norway) – Caramelised milk & Brown cheese (91.7) (**)
+ Special: Gastronomic
Silver: Solkiki Chocolatemaker (United Kingdom) – Somerset Pomona Nibs 60 (89.1) (**)
+ Special: Local ingredients
Silver: Colors Chocolate (Dominican Republic) – Colors, Dark Milk Nibbly Nibs Inclusion (88.3) (**)
Silver: Kasama Chocolate (Canada) – Moreyna (88.0) (**)
+ Special: Biome
Silver: Friis-Holm Chokolade (Denmark) – O’Payo 50% Milk Liquorice (87.7) (**)
Silver: Etat de Choc (Canada) – Nougatine amande & Citron (87.3)
Silver: Tobago Estate Chocolates (Sweden) – Sea Salt (87.2)
Silver: Coco Kyoto (Japan) – Miso Sesame 63% (86.9) (**)
Bronze: Friis-Holm Chokolade (Denmark) – O’Payo Milk 50% Milk Hazelnut (86.3) (**)
Bronze: Fjåk Chocolate (Norway) – 45% milk nibs & oak smoked salt (86.1) (**)
Bronze: Samurai Nanbu Cracker Tablet supervised by Chocolatier Hideaki Sarudate (Japan) – 43% Double Sesame with S.cracker #2 (85.5)
Gold: CaCaNina (Taiwan) – 36% Oriental Beauty Oolong Tea (90.9)
+ Special: Local ingredients
Silver: T’a Milano (Italy) – Tavoletta Bianco Caramello e Liquirizia (89.4)
Silver: AHERZ (Austria) – Erdbeerweiss 37% (88.9) (**)
+ Special: Local ingredients
Silver: Solkiki Chocolatemaker (United Kingdom) – Star Anisey Night 40 (88.6) (**)
Silver: Kasama Chocolate (Canada) – Durian White (87.5) (**)
+ Special: Ingredients
Silver: CaCaNina (Taiwan) – 36% Osmanthus Oolong tea (87.5) (**)
Silver: Chocolala (Estonia) – Nordic lingonberry chocolate (87.3) (**)
+ Special: Local ingredients
Bronze: Fjåk Chocolate (Norway) – Carrot cake (86.9) (**)
Bronze: Kasama Chocolate (Canada) – Blackberry White (86.8) (**)
Bronze: COFE (Taiwan) – Osmanthus & Tieguanyin Tea (86.7)
Bronze: Fjåk Chocolate (Norway) – Matcha tea & sea buckthorn (86.6) (**)
Bronze: Kasama Chocolate (Canada) – Strawberry White (86.3) (**)
Bronze: Kasama Chocolate (Canada) – Raspberry White (86.3) (**)
Bronze: Solkiki Chocolatemaker (United Kingdom) – Cherryleaf Latte 39 (86.1) (**)
Bronze: AHERZ (Austria) – Himbeerweiss 35% (85.9) (**)
Gold: Mary Chocolate Co.,LTD (Japan) – Yaki Toumorokoshi (92.2)
+ Special: Local ingredients
Silver: CaCaNina (Taiwan) – 36% Tie Guanyin tea lychee chocolate (90.5) (**)
+ Special: Local ingredients
Silver: Q sweet 巧克力菁點 (Taiwan) – Comfort chocolate bar-Monet’s Garden (89.5)
+ Special: Modern
Silver: Q sweet 巧克力菁點 (Taiwan) – Comfort chocolate bar-Tropical Summer (87.7)
Silver: Forte Chocolates (United States) – Lemon Pepper Bar (87.2)
Bronze: Daito Cacao (Japan) – Yomogi (86.8) (**)
Bronze: Daito Cacao (Japan) – Lavender Pistache (86.7) (**)
Bronze: Bixby & Co. (United States) – Crème Brûlée (86.7)
Bronze: Argencove (Nicaragua) – Pecan Pie (86.3) (**)
Bronze: Karuna Chocolate (Italy) – White toasted almond with orange & nibs (85.8) (**)
Bronze: Chocolate Chin Chin (Dominican Republic) – La fiesta del cacao (85.6)
Bronze: Mary Chocolate Co.,LTD (Japan) – Hachimitsu & Wasanbon Canding Almond (85.7)
Gold: Gamma Craft Chocolate (Hong Kong) – Nordic Water (88.6) (**)
+ Special: Ingredients
Silver: Q sweet 巧克力菁點 (Taiwan) – My dream truffle (87.1)
Silver: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Alternative (87.1) (**)
+ Special: Alternate theobromas
Bronze: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Perù Buffalo Cream (86.5)
Bronze: Sweets Escalier (Japan) – Thailand Nakhon 75% (85.8) (**)
Gold: Saison de Setsuko (Japan) – Sudachi & Bara (89.0)
+ Special: Local ingredients
Silver: Saison de Setsuko (Japan) – Wahakka & Hyuganatsu (87.2)
Silver: Fjåk Chocolate (Norway) – Lervig Christmas beer bonbon (87.0) (**)
+ Special: Local ingredients
Silver: Saison de Setsuko (Japan) – Yuzu & Cardamom (87.0)
+ Special: Local ingredients
Bronze: La Fèverie by Hasnaâ (France) – Ganache au vin – Pauillac (86.6)
Bronze: PARADAi Chocolate (Thailand) – Miang Kham (86.5) (**)
Bronze: le fleuve (Japan) – Orange Water Ganache (86.4) (**)
Bronze: Harrer Chocolat (Hungary) – green coriander (86.4) (**)
Bronze: Harrer Chocolat (Hungary) – Kaffirlime lemongrass (86.3) (**)
Bronze: La Fèverie by Hasnaâ (France) – Ganache au vin – Pomerol (85.6)
Bronze: Musée du Chocolat Théobroma (Japan) – Kujo Negi – Madagascar – (85.5) (**)
Bronze: Q sweet 巧克力菁點 (Taiwan) – Classic Plain Milk Bonbon (86.9)
Gold: Musée du Chocolat Théobroma (Japan) – Budo Sansho – Madagascar – (89.3) (**)
+ Special: Local ingredients
Silver: Friis-Holm Chokolade (Denmark) – Green Cinnamon (88.2) (**)
Silver: Forte Chocolates (United States) – Chambord Truffle (87.3)
Bronze: Andreas Muschler (Germany) – Mogador (86.6)
Gold: Ronen Aflalo (Israel) – The yuzu bonbon (89.8)
Silver: Itohkyuemon (Japan) – Uji Matcha＆Sesami (88.8)
Silver: Saison de Setsuko (Japan) – Kashiwamochifu (88.4)
Silver: Forte Chocolates (United States) – Peppermint Truffle (88.0)
Silver: Mellis Chocolate (Canada) – Apple Pie (87.2)
+ Special: Reinterpretation
Bronze: Itohkyuemon (Japan) – The Matcha (85.8)
Bronze: Forte Chocolates (United States) – Lemon Pepper Truffle (85.5)
Bronze: Q sweet 巧克力菁點 (Taiwan) – Absolute Rye (86.8)
Bronze: Jentene på Tunet – Chocolatier (Norway) – Multe og tindved (86.7)
Bronze: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Mucillago (86.2) (**)
Bronze: Kreuther Handcrafted Chocolate (United States) – Misugaru Praline and Honey Ganache (85.8)
Gold: Guido Castagna (Italy) – Giuinott (91.7)
+ Special: Local ingredients
+ Special: Craft
Silver: Guido Castagna (Italy) – Pralina Pistacchio (90.0)
Silver: le fleuve (Japan) – Praline Citron White Azuki (89.0) (**)
+ Special: Local ingredients
Silver: Guido Castagna (Italy) – Pralina Malva Cardamomo (88.3)
Silver: Guido Castagna (Italy) – Pralina Menta Liquirizia (88.3)
+ Special: Local ingredients
Silver: Allo Simonne (Canada) – Barre a croquer – 02 (87.8)
Silver: Allo Simonne (Canada) – Barre a croquer – 03 (87.2)
Bronze: Guido Castagna (Italy) – Pralina Calendula Cannella (86.6)
Gold: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Violetta Selvatica (89.4)
+ Special: Local ingredients
Silver: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Origano Selvatico di Montagna e Limone (87.6)
Gold: Piccola Pasticceria (Italy) – Nocciola Piemonte Bassinata al Gianduia (89.0)
+ Special: Local ingredients
Bronze: Fu Wan Chocolate (Taiwan) – Tie-Guan-Yin Tea Chocalmond (86.3) (**)
Bronze: le fleuve (Japan) – Japanese Tea Praline (86.0) (**)
Bronze: Bellantoni Cioccolato (Italy) – Cremino Nocciola e Caffè (85.8)
Bronze: Nugali (Brazil) – Dragée Coffee Beans (86.1) (**)
Gold: Gardini (Italy) – Cremino al Pistacchio (86.0)
Gold: Bellantoni Cioccolato (Italy) – Dragèe Pinolo alla Camomilla (90.4)
Silver: CaCaNina (Taiwan) – Hazelnut coated with Red Oolong (89.8) (**)
Bronze: Bellantoni Cioccolato (Italy) – Dragée Pistacchio al Cardamomo (86.6)
Gold: Gardini (Italy) – Cremino con liquirizia (89.5)
Silver: Gardini (Italy) – Cremino con Amarene (87.5)
Silver: Varvaro (Italy) – Cremino al Pistacchio e Nocciole (87.4)
Silver: Piccola Pasticceria (Italy) – Piccolo gianduja (87.0)
+ Special: Local ingredients
Bronze: Piccola Pasticceria (Italy) – Cremino tre colori (86.9)
Bronze: La Fève by Pavel Pavlov (Bulgaria) – Pecan (86.8)
Bronze: Depetris Riccardo / Depetris…i Ciculaté (Italy) – Persi pien (85.8) (**)
Bronze: Falicetto Cioccolato Puro Piacenza (Italy) – DiPC (85.6)
Bronze: Gardini (Italy) – Cremino con Noci (85.5)
Bronze: Cacao Farm Formosa (Taiwan) – Lemon Macadamia Bonbon 72% (86.5) (**)
Silver: Fruition Chocolate Works (United States) – Passion Fruit Caramels (86.4) (**)
Bronze: Forte Chocolates (United States) – Sea Salt Caramel in Dark Chocolate (85.6)
Silver: Forte Chocolates (United States) – Hard Cider Caramel in Milk Chocolate (87.4)
+ Special: Local ingredients
Bronze: Chocolat du Jour (Brazil) – Caramel Scotch Bonbon (86.0) (**)
Gold: Maria Magdalena Bizgan (Romania) – Coffee whisky white chocolate caramel (88.7)
Bronze: LeSaint French Chocolate (United States) – Calvados Caramel (85.9)
Bronze: Chocs ‘n Boxes (United States) – Calamansi Caramel Bonbon (85.5) (**)
Bronze: Harrer Chocolat (Hungary) – Peru – ginger passionfruit dragée (85.9) (**)
Bronze: le fleuve (Japan) – Yuzu Confit (85.8) (**)
Silver: Les Petits Fours (Hong Kong) – Osmanthus-Pear (87.3)
Gold: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Ciliegia al Cognac (88.6)
Silver: Falicetto Cioccolato Puro Piacenza (Italy) – Sgranfgnòn – Boero (87.3)
+ Gold: Boero
+ Special: Local ingredients
Bronze: Paul And Mike (India) – 49% Milk Chocolate Enrobed Salted Capers (85.7) (**)
Gold: Q sweet 巧克力菁點 (Taiwan) – Comfort fruit-Pineapple (90.7)
+ Special: Modern
+ Special: Local ingredients
Silver: Q sweet 巧克力菁點 (Taiwan) – Comfort fruit-Green Mango (88.2)
Silver: Q sweet 巧克力菁點 (Taiwan) – Comfort fruit-Green Mango&Spice (86.6)
Silver: Stefania Massera – Pasticceria Gino Massera (Italy) – Torta dla nòna (Torta della nonna) (87.0)
+ Special: Reinterpretation
Silver: Les Petits Fours (Hong Kong) – Blackcurrant Marshmallow (87.8)
Gold: Guido Castagna (Italy) – +55 crema nocciola (90.5)
+ Special: Local ingredients
Silver: Solkiki Chocolatemaker (United Kingdom) – Piedmont Hazelnut Chocolate Spread (88.0) (**)
Bronze: Allo Simonne (Canada) – Hazelnut, Dark Chocolate and Buckweat (86.3)
Silver: Fjåk Chocolate (Norway) – Gingerbread milk chocolate spread (87.0) (**)
+ Special: Reinterpretation
Gold: Chocolaterie Morin (France) – Poudre Madagascar Sambirano 100% (86.5)
Silver: Chocolaterie Morin (France) – Poudre Pérou Chanchamayo 100% (85.7)
Bronze: Whosecacao, Inc. (Japan) – Natural Cocoa Powder (84.8)
Gold: Chocolaterie Morin (France) – Beurre Pérou Chanchamayo (87.3)
Silver: COFE (Taiwan) – Cold Pressed Taiwan Cocoa Butter (85.7)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
