The 2022 World Final Winners are:

(Prizes are shown in score order for each medal)

‘Best in competition’ overall winners

Plain/origin dark bar categories

Gold: Chantaburi Dark 70%

(

91.8

)

Plain/origin milk bar categories

Gold: Piura Milk

(

89.8

)

Plain/origin bars

Plain/origin dark chocolate bars

(Thailand) –(Peru) –

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

Flavoured bars

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)

Ganaches, palets, ganache pralines and truffles

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)

Nuts

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) (**)

Caramels

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) (**)

Others – fruit/sugar/butter/cream/misc

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 Petits 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 Petits Fours  (Hong Kong) – Blackcurrant Marshmallow (87.8)

Spreads

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

Ingredients from cacao

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.