The International Chocolate Awards World Final 2024 celebrated the pinnacle of chocolate craftsmanship, honouring exceptional creations from artisans worldwide. This year's competition highlighted the world's best chocolate in 2024, showcasing innovative flavours, meticulous sourcing, and unparalleled quality.

What Makes Award-Winning Chocolate?

The journey to creating world-class chocolate begins long before the chocolate maker starts their work. True excellence in chocolate requires attention to several crucial elements:

Bean Selection and Origin

Award-winning chocolate makers are meticulous about their cacao bean selection. The finest bars often feature single-origin beans from renowned growing regions such as:

• Venezuela's Chuao region, known for its complex fruity notes
• Madagascar's Sambirano Valley, celebrated for its bright citrus characteristics
• Peru's Marañón Canyon, home to the rare Pure Nacional cacao variety
• Ecuador's Arriba region, famous for its floral aroma profiles

Craftsmanship in Production

Superior chocolate-making demands excellence at every step:

1. Fermentation: Proper fermentation of cacao beans develops the complex flavour precursors that lead to exceptional chocolate. The best makers either work directly with farmers who excel at fermentation or carefully select beans that have been perfectly fermented.
2. Roasting: Like coffee roasting, cacao roasting is an art form. Award-winning makers develop precise roasting profiles for each bean origin to highlight their unique characteristics while avoiding any burnt or bitter notes.
3. Conching: The conching process, which can last anywhere from 24 to 72 hours, helps develop smooth texture and refined flavours. Top chocolate makers adjust conching time and temperature based on the specific characteristics of each batch of beans.

Categories of Excellence

The International Chocolate Awards typically recognizes excellence across several key categories:

Dark Chocolate Bars

The dark chocolate category is often considered the purest expression of a chocolate maker's skill. Winning bars typically feature:

• Clean, well-defined flavour profiles
• Smooth texture without graininess
• Complex flavour development with multiple taste notes
• Proper crystallization resulting in a satisfying snap
• Long, pleasant finish without bitterness

Milk Chocolate

Outstanding milk chocolate requires balancing delicate dairy notes with the chocolate's natural flavours. Award-winning milk chocolates often demonstrate:

• Caramel and malt notes
• Creamy texture without being waxy
• Proper sugar balance without overwhelming sweetness
• Clear cacao flavour despite the addition of milk

Flavored Bars

Innovation in flavoured bars has expanded dramatically, with winners typically showing:

• Natural flavour integration
• Balanced inclusion of ingredients
• Creative yet harmonious flavour combinations
• Technical excellence in managing moisture and texture

Impact on the Industry

The International Chocolate Awards has significantly influenced the chocolate industry by:

1. Promoting Transparency: Award-winning makers typically provide detailed information about their sourcing and production methods, encouraging industry-wide transparency.
2. Supporting Sustainability: Many winners demonstrate commitment to sustainable and ethical practices, setting standards for the industry.
3. Driving Innovation: The competition has encouraged makers to experiment with new techniques and flavour combinations while maintaining technical excellence.

The Judging Process

Understanding how chocolate is judged helps appreciate what makes certain chocolates stand out:

• Visual Assessment: Judges evaluate appearance, shine, and color
• Aroma Evaluation: Multiple aromatic compounds are identified
• Texture Analysis: Mouth feel, melting properties, and consistency are assessed
• Taste Profile: Judges look for flavour complexity, balance, and length
• Technical Quality: Overall technical execution is evaluated

Top Honors: Best in Competition

• Plain/Origin Dark Chocolate Bar: Vigdis Rosenkilde from Norway secured the Gold with their 70% Quellouno bar, achieving a remarkable score of 91.7. This bar was crafted using cacao sourced by Vigdis vy Theobroma Inversiones S.A.C (Cacaosuyo).

• Plain/Origin Milk Chocolate Bar: Friis-Holm of Denmark earned the Gold for their O'Payo Milk 50%, scoring 89.6.

• Flavored Bar: Canada's Kasama Chocolate was awarded Gold for their Strawberry White bar, with a score of 91.2.

• Filled Chocolates: Italian chocolatier Guido Castagna achieved Gold with their Giuinott, scoring 92.4.

Notable Achievements

Kasama Chocolate further distinguished itself with multiple accolades:

• Silver Medal: Raspberry White Chocolate Bar in the "White chocolate bars with an infusion or flavoring" category, scoring 90.8.

• Bronze Medals:

  • 70% Echague in the "Micro-batch Plain/origin dark chocolate bars" category, scoring 88.2.
  • 71% Malvar in the same category, scoring 88.1.
  • Single Malt in the "Dark chocolate bars with an infusion or flavoring" category, scoring 87.0.
  • Tanduay Rum in the same category, scoring 86.9.

These awards underscore Kasama Chocolate's dedication to quality and innovation in chocolate making.

Emerging Excellence

In a historic achievement for India, Paul and Mike, a Kochi-based chocolate brand, won the country's first Gold at the International Chocolate Awards for their Milk Chocolate Coated Salted Capers.This innovative creation combines capers from Tuticorin with premium cacao from the Western Ghats, highlighting India's growing presence in the global chocolate market.

Grand Jury Finalists: Plain/Origin Dark Chocolate Bars

The competition also recognized several outstanding entries in the Plain/Origin Dark Chocolate Bars category:

• Amano Chocolate (USA) - Guayas (89.40)
• Cacaosuyo (Peru) - Lakuna (89.18)
• Vigdis Rosenkilde (Norway) - 70% Santa Ana (88.82)
• Cacao Hunters (Colombia) - Arhuacos 72% (88.73)
• Friis-Holm Chokolade (Denmark) - Madagascar 64% Slow Dried (88.37)

These finalists exemplify the diversity and excellence present in the world of fine chocolate.

The International Chocolate Awards World Final 2024 not only celebrated established chocolatiers but also highlighted emerging talents, reflecting the dynamic and evolving landscape of the chocolate industry. The emphasis on quality, innovation, and sustainability continues to set new benchmarks, delighting chocolate enthusiasts around the globe.

Conclusion

The world's finest chocolates represent a perfect harmony of exceptional ingredients, masterful technique, and innovative vision. While specific awards change year to year, the fundamental qualities that make exceptional chocolate remain constant: careful sourcing, technical excellence, and an unwavering commitment to quality at every step of the process.

Whether you're a chocolate connoisseur or simply someone who appreciates fine food, understanding what makes award-winning chocolate special can enhance your appreciation of this remarkable craft. The next time you taste a piece of fine chocolate, take a moment to notice the complexity of flavors, the careful balance of elements, and the technical mastery required to create such an exceptional product.