The 2022 World Final Winners are:
(Prizes are shown in score order for each medal)
Plain/origin dark bar categories
Gold: PARADAi Chocolate (Thailand) – Chantaburi Dark 70% (91.8)
Plain/origin milk bar categories
Gold: Cacaosuyo (Peru) – Piura Milk (89.8)
Plain/origin dark chocolate bars
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)
Micro-batch – Plain/origin dark chocolate bars
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)
Plain/origin milk chocolate bars
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)
Micro-batch – Plain/origin milk chocolate bars
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)
Plain/origin chocolate bars with alternative ingredients
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)
Plain/origin white chocolate bars
Gold: Chocolaterie Morin (France) – Pérou Chanchamayo Blanc 40% (88.1)
+ Special: Self-made cocoa butter
Dark chocolate bars with an infusion or flavouring
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) (**)
Dark chocolate bars with inclusions or pieces
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) (**)
Dark chocolate bars with a filling
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)
Milk chocolate bars with an infusion or flavouring
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) (**)
Milk chocolate bars with inclusions or pieces
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)
White chocolate bars with an infusion or flavouring
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) (**)
White chocolate bars with inclusions or pieces
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)
Combination chocolate bars with inclusions or pieces
Bronze: Mary Chocolate Co.,LTD (Japan) – Hachimitsu & Wasanbon Canding Almond (85.7)
Unflavoured dark chocolate ganaches or truffles
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) (**)
Flavoured dark chocolate ganaches or truffles
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) (**)
Unflavoured milk chocolate ganaches or truffles
Bronze: Q sweet 巧克力菁點 (Taiwan) – Classic Plain Milk Bonbon (86.9)
Flavoured milk chocolate ganaches or truffles
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)
Flavoured white chocolate ganaches or truffles
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)
Flavoured ganaches or truffles with combination coating or filling
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)
Nut based pralines with dark chocolate
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)
Dark chocolate enrobed marzipan
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)
Dark chocolate dragées, enrobed whole nuts
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) (**)
Nut based pralines with milk chocolate
Bronze: le fleuve (Japan) – Japanese Tea Praline (86.0) (**)
Bronze: Bellantoni Cioccolato (Italy) – Cremino Nocciola e Caffè (85.8)
Milk chocolate dragées, enrobed whole nuts
Bronze: Nugali (Brazil) – Dragée Coffee Beans (86.1) (**)
Nut based pralines with white chocolate
Gold: Gardini (Italy) – Cremino al Pistacchio (86.0)
White chocolate dragées, enrobed whole nuts
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)
Nut based pralines with combination chocolate
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)
Combination chocolate dragées, enrobed whole nuts
Bronze: Cacao Farm Formosa (Taiwan) – Lemon Macadamia Bonbon 72% (86.5) (**)
Dark chocolate enrobed caramels
Silver: Fruition Chocolate Works (United States) – Passion Fruit Caramels (86.4) (**)
Bronze: Forte Chocolates (United States) – Sea Salt Caramel in Dark Chocolate (85.6)
Milk chocolate enrobed caramels
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) (**)
White chocolate enrobed caramels
Gold: Maria Magdalena Bizgan (Romania) – Coffee whisky white chocolate caramel (88.7)
Combination chocolate enrobed caramels
Bronze: LeSaint French Chocolate (United States) – Calvados Caramel (85.9)
Bronze: Chocs ‘n Boxes (United States) – Calamansi Caramel Bonbon (85.5) (**)
Dark chocolate enrobed fruit pastes, jellies/gelée
Bronze: Harrer Chocolat (Hungary) – Peru – ginger passionfruit dragée (85.9) (**)
Bronze: le fleuve (Japan) – Yuzu Confit (85.8) (**)
Milk chocolate enrobed fruit pastes, jellies/gelée
Silver: Les Petit* Fours (Hong Kong) – Osmanthus-Pear (87.3)
Dark chocolate enrobed whole fruit
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
Milk chocolate enrobed whole fruit
Bronze: Paul And Mike (India) – 49% Milk Chocolate Enrobed Salted Capers (85.7) (**)
White chocolate enrobed whole fruit
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)
Other fillings with dark chocolate
Silver: Stefania Massera – Pasticceria Gino Massera (Italy) – Torta dla nòna (Torta della nonna) (87.0)
+ Special: Reinterpretation
Other fillings with milk chocolate
Silver: Les Petit* Fours (Hong Kong) – Blackcurrant Marshmallow (87.8)
Spreads with dark chocolate (no milk powder)
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)
Spreads with milk chocolate
Silver: Fjåk Chocolate (Norway) – Gingerbread milk chocolate spread (87.0) (**)
+ Special: Reinterpretation
Cocoa Powder
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)
Cocoa Butter
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.
