March brings with it a certainty for those who follow the world of artisanal chocolate, namely the results of the Tavoletta d’Oro. The most authoritative competition on the Italian scene has rewarded the excellence of 2026, and among the highlighted categories milk chocolate stands out – including those with a high percentage, a rapidly growing segment in quality.
The competition and the numbers of the 2026 edition
The Tavoletta d’Oro is organized by the Compagnia del Cioccolato, an association of experts established in Perugia in 1995, which since 2002 has carried out this event which has become the reference point for the sector. The twenty-fourth edition reached notable proportions: 110 Chocolat Tasters evaluated over 1,200 types of Italian chocolates on the market, distributed across 19 panels in the offices of Rome, Bologna, Ferrara, Milan, Marche, Potenza and Verona.
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The threshold for access to the final phase was set at 85 cents out of 100. Only the products that exceeded it were able to compete in front of the restricted jury, which selected 48 excellent products in 14 categories. The awards ceremony took place on 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” event, live on the Chocolate Company’s Facebook page.
This year, for the first time, each category has three levels of recognition – Gold, Silver and Bronze – with a more detailed ranking than in previous editions.
Milk chocolate winners
Winning gold in the Milk category was Manufatto Cacao with 38% savory milk, a product that stood out for its character and clean taste. The silver went to Amedei – a historic Tuscan fashion house – with the Toscano brown 32%, while the bronze went to La Perla with the Finissimo al latte 33%.
For single origin milks, the highest step went to Majani with Latte Sur del Lago 33%, followed by Vellino (Meta Macarena milk 38%) and Maglio with Papuasia 36%.
The high percentage Milk category reserved a double gold medal: Gardini with the 42% Milk and Maglio with the 55% Cuyagua Ocumare Criollo, a milk chocolate with more cocoa than half, a territory where few venture with credible results. Silver divided between Colzani (Peru + milk 45%) and Slitti with Lattenero 45%.
The other winners by category
Below are the results of the other competing categories:
Dark
• GOLD Amedei – Toscano black 63
• SILVER Domori – Criollo 80%
• SILVER Sleighs – Gran Cacao 73%
• BRONZE Staccoli – Equatorial 80%
• BRONZE Venchi – 77% nibs
Single origin dark chocolate
• GOLD Domori – Criollo Chuao 70%
• SILVER Maglio – Caño el Tigre 80%
• BRONZE Colzani – São Tomé 78%
100% cocoa mass
• GOLD Maglio – 100% porcelain
• SILVER Amedei – Toscano black 100%
• BRONZE Majani – Sur del Lago 100%
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
Special prizes out of competition
The ceremony also awarded three awards outside of the competing categories. The International Chocolatier Award went to Dick Taylor for 72% Belize Toledo, selected in collaboration with Leonardi Dolciumi of Ravenna. The Special Prize rewarded the Venezuelan producer Douglas Dager for his work in safeguarding criollos cocoa, among the most prized varieties in the world. The “Fosca Maurizzi” Award for Communicative Effectiveness went to Aroko Chocolate, curated by Spaghetti & Mandolino in collaboration with Compagnia del Cioccolato.
The trends of 2026
Beyond the individual awards, the Tavoletta d’Oro photographs the state of health of Italian chocolate production every year. The 2026 edition records growth in single-origin cocoa, now also extended to milk – especially in the high percentage versions, where the level has risen significantly. Spreadable creams are also growing, with many sugar-free options and with certified cocoa. A sign of attention to transparency on the label which, a few years ago, would have been difficult to imagine for this product range.
