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Candy IndustryCandy ProductsCandy IngredientsCandy ManufacturersChocolate ProductsChocolate IngredientsCandy Industry NewsVegan Candy

International Chocolate Salon, TasteTV announce 2018 award winners

Submissions feature high-quality ingredients, packaging.

By Alyse Thompson-Richards
International Chocolate Salon 2018 winners
July 24, 2018
TasteTV, the Tasty Awards and the International Chocolate Salon have announced the Top Picks and Selections for the 2018 International Chocolate Salon Awards.
 
Categories include Best Caramels, Top Chocolate Bars, Best Vegan Chocolates and Best Spicy Chocolates. This year's competition saw increased submissions with a wide variety of expressions, as well as high-quality ingredients and packaging.
 
Among the winners are:
 
Top Caramels
GOLD
Caramel Quatre
Flying Noir
 
Passion Fruit Caramels
Sapore Della Vita, LLC 
 
SILVER
Chai Caramel
Tandem Chocolates 
 
BRONZE
Afternoon Tea
GerDan Chocolates
 
Orange Ginger Caramels
Sapore Della Vita, LLC 
 
Balsamic Fig Caramel
Sweet Alchemy
 
HONORABLE MENTION
Porter Coffee Caramel
Charlotte Truffles, LLC 
 
Hawaiian Caramel
Tandem Chocolates
 
Black Lava Sea Salt Caramel
McCrea's Candies
 
Best Chocolate Bar
GOLD
70% Cacao Leaves, Bachelors Hall, Jamaica
The Oakland Chocolate Co.
 
SILVER
70% Hawaiian Extra Dark
Waialua Estate Chocolate 
 
BRONZE
Cardamom Orange Blossom Chocolate Bark
Delysia Chocolatier
 
69% Dark Chocolate with Cacao Nibs
Rainy Day Chocolate
 
HONORABLE MENTION
2018 Dual Origin Blend - Guatemala & Belize
Rainy Day Chocolate
 
Garnish & Gather Dark/Strawberry/Vanilla
Jardi Chocolates
 
Entree BL104 Blond
chocoMe
 
Cranberry Pecan Chocolate Bark with Sea Salt
Ticket Chocolate
 
Hawaiian Milk Chocolate
Waialua Estate Chocolate
 
Sweet Alchemy Lemon/Almond Bar
Chocolate Visions 
 
Organic Chocolate 37% Cacao Ginger Lime Milk Chocolate Bar
DAGOBA 
 
Chocolate Madagascar Milk + Chai 58%
Taste Artisan
 
Chocolate Piura 75%
Taste Artisan
 
AG 75% Guatemala Cacao Dark Chocolate
Oro de Cacao
 
Volo Chocolate 73% Deep Dark Chocolate
Oro de Cacao 
 
AG 80% Perú Cacao Dark Chocolate
Oro de Cacao 
 
AG 60% Cuba Cacao Milk Chocolate
Oro de Cacao 
 
Extra Rich Milk Chocolate Bar
Scharffen Berger
 
Top Vegan Chocolate
GOLD
Vegan Passion Fruit in 61% Dark Chocolate Hand Painted Bonbon
Ex Voto Chocolates and Confections 
 
SILVER
Vegan Selection - 6 piece box
Sweet Alchemy 
 
Chocolate Crunch Bar
Chocolate Calling 
 
Malo Dark Fine Chocolate 70%
Aelan Chocolate Makers 
 
Epi Dark Fine Chocolate 70%
Aelan Chocolate Makers
 
BRONZE
Coconut Dream
Endorfin Foods
 
Yigacheffe Coffee
Solkiki Chocolatemaker
 
Gran Nativo
Solkiki Chocolatemaker 
 
Peanut Butter Cups
Chocolate Calling 
 
Pink Peppercorn, Dried Cherry, Cashew Chocolate Bark
CocoTutti Chocolates
 
Vegan Blueberry Lavender in 61% Dark Chocolate Hand Painted Bonbon
Ex Voto Chocolates and Confections 
 
Vegan Semi-Sweet Almonds
Marich Confectionery Company
 
Top Spicy Chocolate
GOLD
Chocolates Szechuwan Toffee with Cashews
CocoTutti
 
SILVER
Gianduja Ghost Bites
Bella Sophia Chocolates
 
Spicy Pecan Caramel
The Chocolate Fetish
 
BRONZE
"Hot Chocolate" - Arbol & Chipotle peppers in chocolate ganache in a dark chocolate bar
Mink Chocolates 
 
Mango con Habañero
Charlotte Truffles
 
Delice 50DCD103 72.2% Dark Chocolate with Kampot Pepper
chocoMe 
 
Mexicanismo No. 5 Half Bitter Chocolate with Mole
Le Caméléon Chocolates 
 
Mango Jalapeño
Serena Lissy Chocolate
 
Tres Tejas Chiles
Hot Tempered Chocolates
 
For more subcategory winners, visit the International Chocolate Salon website.
KEYWORDS: awards in confectionery caramel chocolate International Chocolate Salon spicy candy vegan snacks

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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