The responses from the Tavoletta d’Oro, the most authoritative recognition in the field of artisanal chocolate, have arrived. The twenty-fourth edition of the event confirms the excellent state of health of Italian dark chocolate.
The event is organized by the Compagnia del Cioccolato, an association of experts founded in Perugia in 1995, which has been carrying out this event since 2002 which has become a fixed point of reference for producers, enthusiasts and professionals. The awards ceremony was held on Saturday 7 March at the Archaeoindustrial Museum of Terra d’Otranto in Maglie, in the province of Lecce, as part of the “Chocolates of the Mediterranean” exhibition, live on the association’s Facebook page.
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The numbers of the 2026 edition speak for themselves: 110 Chocolat Tasters evaluated over 1,200 types of Italian chocolates on the market, working in 19 panels distributed in the territorial offices of Rome, Bologna, Ferrara, Milan, Marche, Potenza and Verona. Only products that exceeded the threshold of 85 cents out of 100 were admitted to the final phase, where a select jury selected the 48 awarded excellences, distributed across 14 categories.
This year, for the first time, each category includes three levels of recognition – Gold, Silver and Bronze – with a more detailed ranking that broadens the field of excellence recorded.
The fondant podium
At the top of the dark category was Amedei with Toscano black 63, which was awarded the Gold. Behind him, both with Silver, Domori with Criollo 80% and Slitti with Gran Cacao 73%. The Bronze went to Staccoli with the Equatorial 80% and to Venchi with 77% nibs.
Single origin dark chocolate
Domori also takes the Gold in the single origin category with Criollo Chuao 70%, among the most sought after origins in the world. The Silver is from Maglio with 80% Caño el Tigre, the Bronze from Colzani with 78% São Tomé.
100% cocoa mass
For lovers of pure, uncompromising cocoa, the Gold went to Maglio with 100% Porcelana, the Silver to Amedei with 100% Toscano black, the Bronze to Majani with 100% Sur del Lago.
The rest of the ranking
These are the results of the other competing categories:
Milk
• GOLD Cocoa Artifact – Savory milk 38%
• SILVER Amedei – Toscano brown 32%
• BRONZE La Perla – Finissimo with milk 33%
Single origin milk
• GOLD Majani – Sur del Lago Milk 33%
• SILVER Vellino – Meta Macarena milk 38%
• BRONZE Maglio – Papua 36%
High percentage milk
• GOLD Gardini – Milk 42%
• GOLD Maglio – Cuyagua Ocumare Criollo 55%
• SILVER Colzani – Peru + milk 45%
• SILVER Sleds – Lattenero 45%
Gianduia
• GOLD Chestnut – Giuinott
• GOLD Gobino – Tourinot +39
• SILVER Gobino – Giandujotto Indonesia
Stuffed
• GOLD Gardini – Dobloni with Gin primo
• SILVER Carola Stacchezzini – The Very Stuffed Licorice
• BRONZE Castello Pandino – Bar filled with hazelnut, coconut and mandarin
Cremino
• GOLD Gardini – Black cherry cremino
• SILVER Varvaro – 3 layer cremino
• BRONZE Bernardi – Hazelnut cremino
Praline
• GOLD Slitti – Passion fruit praline
• SILVER Bernardi – Enigma white chocolate, amaretto cream and almonds
• SILVER Gardini – Alkermes Praline
• BRONZE Villa – Rum Praline
Covered fruit
• GOLD Maglio – Chocolate covered black cherries
• SILVER Gobino – Covered candied bergamot peels
• BRONZE Slitti – Fico mio, calabacita figs with Sambuca
Flavored
• GOLD Sabadì – Refined with absinthe
• GOLD Gardini – 38% cocoa & Cervia salt with liquorice
• SILVER Manufatto Cacao – Pisa bar with caramel and pine nuts
• BRONZE Rukét Chocolate – Chocolate with rum
• BRONZE Colzani – Milano bitter 80%
Raw chocolates
• GOLD Sabadì – Dark with 70% mascobado sugar
• SILVER Sabadì – SIRACUSA with dried lemon and mint
• BRONZE Gardini – Rustic with 74% muscovado sugar
Spreadable
• GOLD Colzani – Hazelnuts and cocoa
• SILVER Slitti – Riccosa 51% hazelnuts
• BRONZES Venchi – Nougatine
The special prizes
Three out-of-competition awards enriched the ceremony:
