Celebrating Artisanal Excellence: 2nd Edition of the Best Artisan Chocolate in Spain 2025

The art of pastry is a combination of precision, creativity, and passion. In a world where innovation and quality make the difference, supporting artisanal talent is key to preserving the essence of haute pastry. That’s why, at Sosa Ingredients, we are proud to have sponsored the second edition of the Dulcypas Competition for the Best Artisan Chocolate in Spain 2025, organized by the DPAS magazine of the Vilbo Group.

This event, which took place in Sant Cugat – Barcelona, brought together some of the best chocolatiers and pastry chefs in the country. A renowned jury, composed of experts such as Saray Ruiz, Jordi Roca, Andrey Dubovik, Enric Monzonis, Ester Roelas and Raúl Bernal, evaluated the finalist chocolates anonymously, guaranteeing a fair and rigorous process.

Competition Rules

To ensure a fair competition for the Best Artisan Chocolate in Spain 2025 and focused on technical and creative excellence, participants had to meet the following requirements:

• Chocolate weight: between 6 and 14 g.
• Unique proposal: each participant presented only one creation.
• Minimum quantity: 25 identical units per entry.
• Design without brands: logos or screen-printed plates were not allowed.
• Participation requirements: open to pastry shops, chocolate shops, bakeries and related businesses with an artisan workshop and own production.
• Location: the establishment had to be in Spain and have a physical point of sale to the public.
• Minimum composition: each chocolate had to include at least two interior textures, with one of them being mandatory ganache or truffle.

Winners: the Art in each Artisan Chocolate

🥇 Best Artisan Chocolate in Spain 2025

Created by Pastelería Hoffmann and Martin de Luca, it is named Quetzalcoaltl. This chocolate combines a spiced caramel ganache, an exotic gel and a crunchy almond gianduja. A perfect balance between textures and sophisticated flavors. The jury highlighted both the taste balance of this chocolate and its surprising engraving on the closing of the piece.

🥈 Second Place: K-Puchino – Manuel Aldao

Inspired by a cup of cappuccino, this chocolate surprises with a toffee, a coffee ganache, a coffee cloud and a crunchy lotus cookie.

🥉 Third Place: Geoda – Alexandra Navarro

A true work of art that fuses lavender and lemon marshmallow, umeboshi caramel, nut gianduja, lemon and tonka bean ganache, all wrapped in beet chocolate.

More than a Contest: a Commitment to Artisanal Pastry

For us, this contest is much more than a competition. It is an opportunity to assert the value of artisanal work and the importance of quality ingredients in pastry making. Supporting professionals in the sector allows us to continue learning about their needs, inspire new creations and promote excellence in every preparation.

We congratulate all the finalists for their incredible talent and remain committed to the development of high-level pastry and chocolate making. See you in the next edition!