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Liz 專欄 / 2020年ICA世界巧克力大賽亞太區評析:台灣亞洲最佳,茶是調味主流

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,將可可豆浸入高粱酒中,以取得高粱風味,十分有趣。

福灣巧克力 2020 亞太區 ICA 受獎現場;圖片來源:福灣巧克力。

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:

COFE 2020 亞太區 ICA 受獎現場;圖片來源:COFE。

「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。

K’in Cacao 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;圖片來源:K’in Cacao 金可可。

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。

長榮桂冠酒店在本屆比賽中亦有斬獲,黑蒜頭巧克力獲得金獎、酒粕巧克力獲得銀獎、百香胡椒巧克力獲得銅獎;圖片長榮桂冠酒店(台中)提供。

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:

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。

Liz Kao 高琹雯
Liz Kao 高琹雯

擁有法律人的完整履歷,卻不想當法律人的貪吃鬼;一度以為自己會在國際大型律師事務所終老,卻發現自己的專長在於「吃」-尋吃、品吃、寫吃,熱衷於一切與飲食相關的事物。