世界巧克力大賽（International Chocolate Awards，簡稱為「ICA」），2020年亞太區賽事於 10 月 9 日在屏東公布結果，今年共 14 個國家、148 家業者、883 件作品報名，台灣表現優異，奪下 22 金、32 銀、35 銅、14 特別獎，共 103 面獎牌，囊括 198 個獎項中的過半數。
台灣巧克力業者表現傑出
「福灣巧克力」今年再度拿下亞太區黑巧克力「整體最佳大獎」（Best in Competition），不僅連續四年奪得此獎，也以 7 金、9 銀、4 銅、8 特別獎，連續第三年獲得亞洲最佳成績。福灣在原味黑巧克力、調味黑巧克力、調味牛奶巧克力、調味白巧克力都有斬獲，其中比較特別的是原味黑巧克力有幾支用啤酒酵母、紅酒酵母、草莓啤酒酵母做發酵的得獎作品，這是福灣的新嘗試，在可可豆發酵的階段與該等酵母一起發酵；調味黑巧克力中有一支使用高粱酒的銀牌作品，也是福灣的新作，創辦人許華仁在可可豆發酵與乾燥中間階段，
2018年起以「調味白巧克力」參賽的「COFE」，繼「喫的咖啡」、「喫的茶」後，今年以「喫的水果茶」大放異彩，紅烏龍鳳梨、包種茶芒果分別奪得金牌與銅牌；東方美人茶、炭焙烏龍茶則雙雙獲得銀牌；紅烏龍鳳梨同時獲得「創新」特別金牌與「替代性植物奶」（黃豆製粉）特別金牌。大賽今年新增可可食材獎，COFE也以冷壓台灣可可脂獲得金牌，總計 4 金、2 銀、1 銅、2 特別獎。
延伸閱讀：
「Q sweet 精品甜點」今年表現亮眼，獲得 1 金、4 銀、2 銅，其中金牌作品是「無調味黑巧克力甘納許或松露巧克力」類別中的「經典法式松露巧克力」。「曾志元巧克力」則獲得小產量原味黑巧克力、調味黑巧克力2銅。
創立至今 2 年的台中「金可可 K’in Cacao」，由在西非長大的台灣姊妹所經營，致力於引進非洲可可豆到台灣，今年第二度參賽獲得 1 金、1 銅、1 特別獎，其中以鐵觀音巧克力獲得綜合調味巧克力的金牌與在地食材特別獎，以剛果可可脂獲得可可脂類別的銅牌。
有意思的是，長榮桂冠酒店、長榮空廚在本屆比賽都有斬獲，二者雙雙獲得 1 金、1 銀、1 銅，獎項集中在調味黑巧克力甘納許或松露巧克力、調味牛奶巧克力甘納許或松露巧克力、綜合調味巧克力甘納許或松露巧克力，也就是說不做 bean to bar，而是以甜點中的甘納許或松露巧克力見長。
位於南投的「Cona’s 妮娜手工巧克力」則橫掃堅果巧克力與抹醬二類，獲得 2 金、6 銀、3 銅，其中更橫掃白巧克力包覆堅果類，該類的 5 面獎牌（1 金 3 銀 1 銅）全由妮娜包辦。
調味巧克力才是台灣主場
台灣業者成績亮眼，再仔細看榜單則會發現，台灣囊括的多數獎項集中在調味巧克力，原味巧克力的台灣得獎者僅福灣、曾志元、陳瑞珍、叢林可可（共 10 面獎牌），且由福灣佔大多數（7 面）。並且，在小產量原味黑巧克力這項中，會發現日本表現最突出，6 間業者獲得 8 銀 5 銅，可謂日本在原味黑巧克力的製作上水準精良；原味白巧克力的三面獎牌也全由日本包辦。
這或也和台灣參賽者的報名項目有關，可能大多數台灣業者偏向報名調味巧克力，較少報名原味巧克力，沒有報名就不會得獎。而若論調味主流，則毫無疑問屬於台灣茶，各式綠茶、烏龍茶、紅茶大放異彩，再加上茶在調酒、烹飪的應用，台灣茶已完全該當台灣飲食在國際上的識別符號。
今年我也有參與評審，並且首度以「大評審團」的身份進行評審工作，若以調味巧克力而言，茶、咖啡都是非常普遍的調味元素，或可謂茶、咖啡、巧克力這三種經濟作物飲品（巧克力在南美古文明是用喝的），在現今的飲食風潮下可以互相置換或借力，至少巧克力業者很喜歡援引茶或咖啡的風味，而在巧克力風味輪中，茶、咖啡也是巧克力本身蘊含的味道。若從「流行」的角度來看，我個人甚至感覺茶、咖啡的調味已經開始往「氾濫」的方向前進，ICA 的評分項目也必須考量創新程度，台灣茶還能「引領風騷」多久？
若再論兼有可可產地與製作技術的優勢，台灣在亞太區的確一支獨秀，其他可可產地如泰國、菲律賓、印度、越南、馬來西亞，參賽成績的確不若台灣亮眼。
未來趨勢短評
下一個調味趨勢是什麼？或許「酒」已開始浮現，無論是在發酵階段與酒的酵母一起、將可可豆浸泡在酒中（如福灣所做），或是與酒製程中的各種副產品調和（酒麴？酒醪？酒渣？），或是將地酒融入（如香港的玫瑰露），都可以是研發方向。
放眼未來賽事，樂見業者從巧克力的各個環節突破現有風味，無論是與農友合作，從種植、採收加強管理，或是在可可豆的烘焙、發酵階段推敲風味，或是從質地下手，研究研磨與調溫的技術。
台灣官方近三年積極爭取 ICA 亞太區賽事的舉辦權，2018年由高雄市與屏東縣合辦，2019年、2020年則皆由屏東縣政府主辦，並由美和科技大學負責行政作業統籌。今年因應疫情，評審作業與頒獎典禮接採遠端作業，參賽樣品必須寄送給9個國家的評審，頒獎典禮也以視訊會議的方式連線三位 ICA 創辦人：英國 Martin Christy、義大利 Monica Meschini、美國 Maricel Presilla。
大家無法齊聚一堂，至少可以線上相會。疫情持續下，許多可可產地同時是醫療資源不足處（譬如我去年造訪的秘魯亞馬遜流域），巧克力產業會受到多大影響，還是現在進行式。
延伸閱讀：
- 2019 年 ICA 亞太區世界巧克力大賽分析：台灣大獲全勝！從可可裡找自我
- Liz 專欄／IICCT 巧克力品評課之旅 （一）：去秘魯上巧克力課
- Liz 專欄／IICCT 巧克力品評課之旅 （二）： 前進亞馬遜！
- Liz 專欄／IICCT 巧克力品評課之旅 （三）：亞馬遜吃什麼？
- Liz 專欄／IICCT 巧克力品評課之旅 （四）：巧克力的風味象限圖與品評系統
- Liz 專欄／IICCT 巧克力品評課之旅 （五）： 重新設定味蕾，考試充滿挫折
完整榜單
‘Best in competition’ overall winners
- Plain/origin dark bar categories
Gold: Fu Wan Chocolate (Taiwan) – Taiwan #1 70% Ping Tung
- Plain/origin milk bar categories
Gold: Auro Chocolate (Philippines) – 50% Milk Chocolate
Plain/origin bars
- Plain/origin dark chocolate bars
Gold: Jasper and Myrtle (Australia) – Bougainville PNG 66% Dark Chocolate
+ Gold: Chocolate Maker
Silver: Benns Ethicoa (Malaysia) – Merdeka Blend (Malaysia Origin)
+ Gold: Growing Country
+ Gold: Direct Traded
Silver: Daito Cacao (Japan) – Dominican Republic Cacao 68%
Bronze: Meiji (Japan) – THE Chocolate Mexico White Cacao Dark BD
- Micro-batch – Plain/origin dark chocolate bars
Gold: Fu Wan Chocolate (Taiwan) – Taiwan #1 70% Ping Tung
+ Gold: Growing Country
+ Gold: Direct Traded
Silver: Fu Wan Chocolate (Taiwan) – Beer Yeast #3 American Ale Style 70% RG
+ Special: Rough ground
Silver: Fu Wan Chocolate (Taiwan) – Red Wine Yeast #1 70%
Silver: green bean to bar Chocolate (Japan) – Madagascar 70%
Silver: green bean to bar Chocolate (Japan) – Tanzania 70%
Silver: Minimal Bean to Bar Chocolate (Japan) – Arhuaco
Silver: Murata (Japan) – Bolivia Amazon 70% ( * Murata)
Silver: Murata (Japan) – Cusco 70% ( * Murata)
Silver: Murata (Japan) – Peru Piura 70% ( * Murata)
Silver: Sweets Escalier (Japan) – Peru Cusco 75%
Silver: Sweets Escalier (Japan) – Thailand Nakhon 68%
Bronze: Fu Wan Chocolate (Taiwan) – Beer Yeast #1 Ale Style 70% RG
Bronze: Fu Wan Chocolate (Taiwan) – Strawberry Beer Yeast 70%
Bronze: Fu Wan Chocolate (Taiwan) – Taiwan #9 70% Double Ferment Rough Groud
Bronze: Gamma Craft Chocolate (Hong Kong) – Mexico White Criollo 70%
Bronze: Jungle Cacao (Taiwan) – Jungle Cacao – 70% Dark Chocolate
Bronze: Kanvela Chocolate (Thailand) – Kanvela 72% Klong Loi Origin
Bronze: MILTOS (Japan) – Tanzania 70%
Bronze: Minimal Bean to Bar Chocolate (Japan) – Fruity
Bronze: Musée du Chocolat Théobroma (Japan) – Okinawa Kokuto with Madagascar Cacao
Bronze: PARADAi Chocolate (Thailand) – Thailand Blend Dark 72%
Bronze: PARADAi Chocolate (Thailand) – Thailand Chanthaburi Dark 70%
Bronze: Sweets Escalier (Japan) – Belize 70%
Bronze: Sweets Escalier (Japan) – Peru Cusco 68%
Bronze: 曾志元 Zengzhiyuan台灣Taiwan (Taiwan) – Taiwan 75% (Maturation)
Plain/origin milk chocolate bars
Gold: Auro Chocolate (Philippines) – 50% Milk Chocolate
+ Gold: Chocolate Maker
+ Gold: Growing Country
+ Gold: Direct Traded
Silver: Meiji (Japan) – THE Chocolate Brazil Cacao55
Micro-batch – Plain/origin milk chocolate bars
Gold: green bean to bar Chocolate (Japan) – Palo Blanco – Peru 50% – Milk
+ Gold: Chocolate Maker
Silver: Chocolatier Palet d’Or (Japan) – Artisan Tablet Belize 51%
Silver: kesshō (China) – 58% Milk Chocolate
Bronze: Cacao Alun (Japan) – Gran Chililique Milk ( * GBC)
Bronze: Chen Rui Zhen (Taiwan) – Children White Color
- Plain/origin chocolate bars with alternative ingredients
Gold: PARADAi Chocolate (Thailand) – Nakhon Dark 70% with Pure Coconut Sugar
+ Gold: Chocolate Maker
+ Gold: Direct Traded
+ Special: Alternate sugars
Silver: Coco Kyoto (Japan) – Peru 50%
Silver: GRANDPOIR (Japan) – GRANDPOIR Tanzania
Bronze: Coco Kyoto (Japan) – Bolivia 64%
Bronze: Coco Kyoto (Japan) – Peru 70%
Bronze: Coco Kyoto (Japan) – Vietnam 70%
- Plain/origin white chocolate bars
Gold: Chocolatier Palet d’Or (Japan) – Tablet Terroir Blanc Vietnam 50%
Silver: Chocolatier Palet d’Or (Japan) – Tablet Terroir Blanc Ghana 50%
Bronze: Chocolatier Palet d’Or (Japan) – Tablet Terroir Blanc Tanzania 50%
Flavoured bars
- Dark chocolate bars with an infusion or flavouring
Gold: Fu Wan Chocolate (Taiwan) – Taiwan Magao (Wild Pepper) 62% (**)
+ Special: Local ingredients
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Kaoliang Liquor 70% (**)
+ Special: Cacao flavoring/aging
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Red Jade Tea 62% (**)
+ Special: Local ingredients
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Red Oolong Tea 62% (**)
+ Special: Local ingredients
Silver: Fu Wan Chocolate (Taiwan) – Taiwan Tie-Guan-Yin Tea 62% (**)
+ Special: Local ingredients
Silver: Masfino Chocolate Company (Taiwan) – Masfino 70% Espresso Dark Chocolate (**)
Bronze: Hey Fun Chocolate (Taiwan) – Oriental Beauty Tea Chocolate (**)
Bronze: Hey Fun Chocolate (Taiwan) – Turmeric Dark Chocolate (**)
Bronze: Love Brown Cacao (Taiwan) – Philippines 75% Curry Leaf Chocolate
Bronze: 曾志元 Zengzhiyuan台灣Taiwan (Taiwan) – Taiwan Plum (**)
- Dark chocolate bars with inclusions or pieces
Gold: green bean to bar Chocolate (Japan) – Tokyo – Shio
+ Special: Classic
Silver: green bean to bar Chocolate (Japan) – Chuao 70% – Nibs
Silver: Joy Cacao and Coffee Plantations (Taiwan) – Joy 66% Alishan Wasabi Chocolate (**)
Silver: Kasho Shimizu (Japan) – Thailand 70% Yuzukosho (**)
Silver: PRESQÙîLE chocolaterie (Japan) – Enrekang Blanc 72%
+ Special: Fermentation additions
Silver: Sweets Escalier (Japan) – Nicaragua Chuno Houjicha 66% (**)
+ Special: Local ingredients
Silver: tete Bean to Bar Chocolate (Japan) – Bergamot & Pink Pepper (**)
Bronze: green bean to bar Chocolate (Japan) – Madagascar 70%+Nibs
Bronze: Paul And Mike (India) – P&M 64% Sichuan Pepper & Orange Peel (**)
Bronze: 可味Tastychoco (China) – Moutai Soaked Nibs Dark Chocolate Bar (**)
- Milk chocolate bars with an infusion or flavouring
Gold: Fu Wan Chocolate (Taiwan) – Red Oolong Milk Tea 56% (**)
+ Special: Local ingredients
Silver: Fu Wan Chocolate (Taiwan) – Charcoal Oolong Milk Tea 56% (**)
+ Special: Local ingredients
Silver: Fu Wan Chocolate (Taiwan) – Rose Lychee Oriental Beauty Milk Tea 56% (**)
Silver: Fu Wan Chocolate (Taiwan) – Tie-Guan-Yin Milk Tea 56% (**)
Bronze: Formosa Cocoa Farm 福爾摩沙可可農場 (Taiwan) – Tropical Island – 52% Kumquat (**)
Bronze: Love Brown Cacao (Taiwan) – Passion Code #520 Maca Milk Chocolate (**)
Bronze: Q sweet 精品甜點 (Taiwan) – Lemon Mint-Infused Milk Bar
- Milk chocolate bars with inclusions or pieces
Silver: green bean to bar Chocolate (Japan) – Kyoto – Uji Matcha
+ Special: Local ingredients
Bronze: Coco Kyoto (Japan) – Gyokuro Roasted Green Tea and Brown Rice (**)
Bronze: green bean to bar Chocolate (Japan) – Fukuoka – Houjicha
Bronze: Paul And Mike (India) – Paul & Mike 49% Alphonso Mango (**)
- Milk chocolate bars with a filling
Silver: Cacao Kenkyusyo (Japan) – Spices: Fusion with Japanese Biscuit (**)
Bronze: Daito Cacao (Japan) – Anthem Gianduja Noisette (**)
- White chocolate bars with an infusion or flavouring
Gold: COFE (Taiwan) – Red Oolong & Pineapple
+ Special: Innovation
+ Special: Alternate vegan milk
Silver: COFE (Taiwan) – Charcoal Roasted Oolong Tea
Silver: COFE (Taiwan) – Oriental Beauty Tea
Silver: Daito Cacao (Japan) – Miki Cha (**)
Bronze: COFE (Taiwan) – Paochong Tea and Mango
- White chocolate bars with inclusions or pieces
Gold: GRANDPOIR (Japan) – Grandpoir Snow White Strawberry (**)
+ Special: Innovation
Silver: Monsieur Truffe (Australia) – 28% White Chocolate with Native Peach (**)
+ Special: Local ingredients
Silver: Q sweet 精品甜點 (Taiwan) – Mulberry-Comfort Chocolate Bar
Silver: Q sweet 精品甜點 (Taiwan) – Tropical Summer in Taiwan
Bronze: Daito Cacao (Japan) – Speculaas (**)
Bronze: Fu Wan Chocolate (Taiwan) – Shaoshing Salted Egg Vanilla 30%
Bronze: Jaws & Claws Chocolate (Malaysia) – Cendol Delight (**)
- Combination chocolate bars with an infusion or flavouring
Gold: K’In Cacao (Taiwan) – Tieguanyin Chocolate (**)
+ Special: Local ingredients
- Combination chocolate bars with inclusions or pieces
Silver: Q sweet 精品甜點 (Taiwan) – Passion Fruit & Pink Pepper-Combination
Bronze: Siamaya Chocolate (Thailand) – Strawberry Roselle & Rose (**)
Ganaches, palets, ganache pralines and truffles
- Unflavoured dark chocolate ganaches or truffles
Gold: Q sweet 精品甜點 (Taiwan) – Classic French Truffle Chocolate
Bronze: Musée du Chocolat Théobroma (Japan) – Ganache Nature Ecuador
- Flavoured dark chocolate ganaches or truffles
Gold: Chuang Chocolate (Taiwan) – Balcony of Second Floor
Silver: Evergreen Sky Catering (Taiwan) – Shaoxing Cordia Dichotoma Chocolate紹興破布子
Silver: Musée du Chocolat Théobroma (Japan) – Yokan & Green Tea
Bronze: Cacao D’or (Taiwan) – Tipsy Black Tea
Bronze: Chuang Chocolate (Taiwan) – Blue Monday
Bronze: Chuang Chocolate (Taiwan) – 相思
Bronze: Evergreen Laurel Hotel (Taiwan) – Passion Fruit-Pepper Chocolate (**)
Bronze: Les Petits Fours (Hong Kong) – Huadiao
Bronze: Les Petits Fours (Hong Kong) – Mui Kwe Lu
Bronze: Musée du Chocolat Théobroma (Japan) – Rum Raisins
- Flavoured milk chocolate ganaches or truffles
Gold: Evergreen Laurel Hotel (Taiwan) – Black Garlic Chocolate (**)
Gold: Evergreen Sky Catering (Taiwan) – Passionfruit-Pepper Chocolate 百香果胡椒巧克力
Silver: Beans & Twins (Taiwan) – White Dew 白露 (**)
Silver: MAMANO CHOCOLATE (Japan) – Big Ganache Arriba Brandy (**)
Silver: Musée du Chocolat Théobroma (Japan) – Apple and Cinnamon
Silver: Musée du Chocolat Théobroma (Japan) – Namachoco Hojicha
Bronze: Love18 Chocolatier (Malaysia) – Lychee Rose Tea First Love
Bronze: Musée du Chocolat Théobroma (Japan) – Earl Grey
- Flavoured white chocolate ganaches or truffles
Gold: Love18 Chocolatier (Malaysia) – Willy First Love
Bronze: Beans & Twins (Taiwan) – October 十月
- Flavoured ganaches or truffles with combination coating or filling
Gold: Shangri-La’s Far Eastern Plaza Hotel Tainan (Taiwan) – Apple/Yuzu/Black Tea
Silver: Evergreen Laurel Hotel (Taiwan) – Sake Kasu Chocolate (**)
Silver: le fleuve (Japan) – Sugidaru Jyukusei Nihonshu
Silver: Les Petits Fours (Hong Kong) – Yuzu
Silver: Shangri-La’s Far Eastern Plaza Hotel Tainan (Taiwan) – Caramel/Lomen/GovernorGrey
Bronze: AChocolat (Malaysia) – Remy Martin XO Truffle
Bronze: Art du chocolat (Taiwan) – 香料鹽可可 Spice & Salt
Bronze: Chuang Chocolate (Taiwan) – Daphne
Bronze: Evergreen Sky Catering (Taiwan) – Wasabi Chocolate 山葵巧克力
Bronze: Kanvela Chocolate (Thailand) – Guava with Chilli and Salt (**)
Bronze: Les Petits Fours (Hong Kong) – Banana Tonka Beans
Nuts
- Dark chocolate dragées, enrobed whole nuts
Bronze: Hey Fun Chocolate (Taiwan) – Caramel Macadamia (**)
Bronze: Rayca’s (Hong Kong) – Rayca’s Pecan Nut Chocolate (**)
- Nut based pralines with milk chocolate
Gold: le fleuve (Japan) – Soba Praline
Bronze: le fleuve (Japan) – Croissant Praline
- Combination chocolate dragées, enrobed whole nuts
Silver: Cona’s (Taiwan) – Champange Hazelnuts
- Milk chocolate dragées, enrobed whole nuts
Silver: Formosa Cocoa Farm 福爾摩沙可可農場 (Taiwan) – 55% Caramel Almond (**)
Silver: Formosa Cocoa Farm 福爾摩沙可可農場 (Taiwan) – 55% Honey Macadamia (**)
Bronze: LF Chocolates (Hong Kong) – Sea Salt Chocolate Almond
- White chocolate dragées, enrobed whole nuts
Gold: Cona’s (Taiwan) – Organic Ruby Black Tea Macadamia
Silver: Cona’s (Taiwan) – Roasted Oolong Tea Macadamia
Silver: Cona’s (Taiwan) – Tie Guan Yin Macadamia
Silver: Cona’s (Taiwan) – Wenshan-Pouchong Tea & Passion Fruit
+ Special: Local ingredients
Bronze: Cona’s (Taiwan) – Oriental Beauty Tea and Apple
Caramels
- Dark chocolate enrobed caramels
Gold: Chuang Chocolate (Taiwan) – Beauty Green – Fiona
Others – fruit/sugar/butter/cream/misc
- Dark chocolate enrobed fruit pastes, jellies/gelée
Silver: Q sweet 精品甜點 (Taiwan) – Calamansi Island
Bronze: Formosa Cocoa Farm 福爾摩沙可可農場 (Taiwan) – Pancodi – 72% Mango Jelly (**)
Bronze: Formosa Cocoa Farm 福爾摩沙可可農場 (Taiwan) – Pancodi – 72% Yuzu Jelly (**)
- Dark chocolate enrobed whole fruit
Bronze: Q sweet 精品甜點 (Taiwan) – Orangette
- Dark chocolate enrobed manon/butter/cream
Gold: Chuang Chocolate (Taiwan) – High Ball
Bronze: Chuang Chocolate (Taiwan) – Love Me Again
- Milk chocolate enrobed fruit pastes, jellies/gelée
Silver: Formosa Cocoa Farm 福爾摩沙可可農場 (Taiwan) – Pancodi – 52% Pink Guava Jelly (**)
Bronze: Formosa Cocoa Farm 福爾摩沙可可農場 (Taiwan) – Pancodi – 52% Lychee Jelly (**)
- Other fillings with dark chocolate
Bronze: Cona’s (Taiwan) – Roasted Oolong Tea Thin
Spreads
- Spreads with dark chocolate (no milk powder)
Gold: Suntown (Taiwan) – Suntown Taiwanese Oolong Chocolate Paste (**)
+ Special: Local ingredients
Silver: Cona’s (Taiwan) – Cona’s Hazelnut Spread
Silver: Suntown (Taiwan) – Suntown Taiwanese Chocolate Paste (**)
Bronze: KS Cacao (Taiwan) – Natsume Sospready (**)
White spreads
- Spreads with white chocolate
Gold: Cona’s (Taiwan) – Cona’s Ruby Black Tea Spread
+ Special: Local ingredients
Silver: Cona’s (Taiwan) – Cona’s Pineapple Spread
Bronze: Cona’s (Taiwan) – Cona’s Roasted Oolong Tea Spread
Ingredients from cacao
- Cocoa Powder
Bronze: Alex Yu (Taiwan) – 100% Taiwan Neipu Cocoa Power
- Cocoa Butter
Gold: COFE (Taiwan) – Cold Pressed Taiwan Cacao Butter
+ Gold: Direct Traded
+ Gold: Growing Country
Silver: Queen Butter No.1 (Taiwan) – Queen’s Butter No. 1
Bronze: K’In Cacao (Taiwan) – Congo Cacao Butter Number 2
National awards
Given to Grand Jury finalists when there are 10 or more entries from one country in a category
- Micro-batch – Plain/origin dark chocolate bars
Gold – Japan: Sweets Escalier (Japan) – Peru Cusco 75%
Gold – Taiwan: Fu Wan Chocolate (Taiwan) – Taiwan #1 70% Ping Tung
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
排名順序以字母順序排列，內容請以International Chocolate Awards.公布為準。
