The Best Chocolate Bars of 2026 and Awards Winners Announced

We are proud to present the results of the 2026 CHOCOLATE BAR AWARDS Competition.

The International Chocolate Salon Awards for the 2026 CHOCOLATE BAR AWARDS are based on the combined total number of votes received by each entrant from the Judging Panel.

The Judging Panel consists of National and Regional Magazines, Newspaper and Blog Editors, plus Topic Experts, Local Chefs and Food Gurus.

The award winners below have the honor of being able to display and use the Official Award Winner title and award logos, as well as use items (such as the Award Winner lapel pin), as well as use Custom Award Certificates, and logo award merchandise.

2026 CHOCOLATE BAR AWARD RESULTS

• Chocolats Passion Coffee Caramel Pecan Bar

• Après l'Étoile Pecan Snapper
• Après l'Étoile Caramel PB Cloud
• Chocolats Passion Citrus Almond Bar
• Del Cacao al Chocolate Florida 70%
• Del Cacao al Chocolate Cautivante 67%
• Delysia Chocolatier Everything bagel chocolate bark
• Grupo Cima Dorada SRL Chocopunto By Mabel 35% with pistacho White Chocolate

• Chocolats Passion Coffee Caramel Pecan Bar
• Après l'Étoile Pecan Snapper
• Chocolats Passion Citrus Almond Bar
• Del Cacao al Chocolate Florida 70%
• Grupo Cima Dorada SRL Chocopunto by Mabel 85% Reserva Zorzal Dark Chocolate
• Robinson Confections Mountain Ruby Huckleberry

• Après l'Étoile Caramel PB Cloud
• Delysia Chocolatier Everything bagel chocolate bark
• Après l'Étoile Sticky Toffee Bar
• Chocolats Passion Kettle Corn Bar
• Delysia Chocolatier PB&J chocolate bar

• Chocolats Passion Coffee Caramel Pecan Bar
• Del Cacao al Chocolate Teresa 68%

• Après l'Étoile Pecan Snapper
• Après l'Étoile Caramel PB Cloud
• Après l'Étoile Sticky Toffee Bar
• Del Cacao al Chocolate Cautivante 67%

• Painted Turtle Chocolatier Candied Crossaint Bar

• Delysia Chocolatier Everything bagel chocolate bark
• Painted Turtle Chocolatier Cluckin Chocolate Chicken

• Grupo Cima Dorada SRL Chocopunto by Mabel 85% Reserva Zorzal Dark Chocolate
• Del Cacao al Chocolate Teresa 68%

• Del Cacao al Chocolate Florida 70%

• Après l'Étoile Caramel PB Cloud

• Après l'Étoile Sticky Toffee Bar
• Painted Turtle Chocolatier Fruit Salad
• Après l'Étoile Pecan Snapper

• Delysia Chocolatier PB&J chocolate bar

• Grupo Cima Dorada SRL Chocopunto By Mabel 35% with pistacho White Chocolate
• Vervi Rose Praline Bar
• Chocolats Passion Citrus Almond Bar

• Painted Turtle Chocolatier Cluckin Chocolate Chicken

• Painted Turtle Chocolatier Fruit Salad

• Delysia Chocolatier PB&J chocolate bar

• Del Cacao al Chocolate Teresa 68%
• Grupo Cima Dorada SRL Chocopunto by Mabel 85% Reserva Zorzal Dark Chocolate
• Chocolats Passion Citrus Almond Bar
• Chocolats Passion Coffee Caramel Pecan Bar

• Vervi Rose Praline - the rose was so subtle and delicious. I would love to taste this in a milk chocolate version!

   

• Robinson Mountain Ruby Huckleberry - what a pleasant surprise to see the "under appreciated" huckleberry in a candy bar! The berry itself was delicious, but something in the white chocolate left a cloying aftertaste that overshadowed the wonderful fruit. Using milk chocolate or especially dark chocolate would be a really amazing option!

   

• Chocolats Passion Kettle Corn - such a fun and delicious bar, like going to the county fair! I would adore this in milk chocolate. "
• Great success for Lyons, especially Florida and Teresa dark chocolate bars. They have amazing taste, and they are small, nicely packed, and altogether beautiful. Good job!
• Only in my opinion not sure if cayenne pepper is a good addition to chocolate
• I was impressed with the quality and creativity of the entries this year. Painted Turtle had cute creative chocolate, Wild West had a nice ingredient mix with the twist of no added sugars, MeIho University CiaoYu added tropical fruit flavors to their refined tea infused chocolate, Del Cacao al Chocolate Cautivante mixed lime and ginger giving their chocolate a ginger ale vibe, and Apres L’etoile elevated classic chocolate/nut combos with additional ingredients such as caramel and marshmallow creating interesting textures and complex but subtle flavor combinations.
• From the tasting I learned about some products I never thought were associated with chocolate. Titanium Dioxide is one example.I dont even know if I have ever tasted Titanium dioxide Candied croissants is another. Bagel seasoning a third. Unusual bagel spices and cacao interested me, but they did not captivate me.
• Not all bars were balanced. The flavorings often overpowered the chocolate.
• To Gem Chocolates: Don't be shy with the spices, they can be dialed up a bit and the bar will be so much more flavorful.

   

• To Painted Turtle Chocolatier: I love your imagination and whimsy. However the Eiffel Tower and croissant pieces are over the top... the croissant bits ended up stale by the time we tasted them and really degraded the experience. Focus on the chocolate first and then the form factor.

   

• To Anods Cocoa (Vervi): please please please avoid ethyl vanillin and "nature identical" synthetic ingredients. Those absolutely kill the flavor of your bar. This should have been a heavenly bar, with real rose and hibiscus! Also, sugar should never be the most abundant ingredient in a chocolate bar."
• Chocolats Passion Coffee Caramel Pecan Bar reminded me of a glorious pecan pie with a chocolate-lined crust. Stellar ingredient combination and texture, bravo! Delysia Chocolatier never disappoints and the everything bagel was my hands down favorite. The PB&J came in a close second; the raspberry jam tastes like it was made by your grandmother and the flavors took me back to my childhood with the first bite. Nostalgia in a bar.