Peruvian Chocolate Shines Again and Earns 61 Awards in Paris

Peruvian producers received 24 medals and 37 gourmet diplomas in Paris, highlighting the diversity and quality of cacao grown in different regions of the country.

Peruvian chocolate has once again made its mark on a major international stage. At the 2026 AVPA International Contest of Chocolates Made at Origin in Paris, producers, companies, and organizations from different regions of the country earned 61 awards, showcasing the quality and diversity of cacao grown in Peru.

Of the total, 24 were medals: six gold, nine silver, and nine bronze. These distinctions were complemented by 37 gourmet diplomas awarded to chocolates that stood out in different categories for their characteristics and flavor profiles.

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The competition, held in Paris, places special emphasis on chocolates made in the very regions where the cacao is grown. For Peru, this represents an opportunity to showcase to the world not only the final product, but also the origin, identity, and work of the communities behind each chocolate bar.

The regions represented included Ucayali, Cusco, Madre de Dios, Huánuco, Ayacucho, and Junín, reflecting the country’s remarkable diversity of cacao-growing regions. Each area contributes its own varieties, aromas, and flavors, enriching Peru’s chocolate offerings.

The results also reflect the work of small-scale producers, companies, and regional organizations seeking to bring higher-value-added products to international markets.

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This latest recognition adds to an international track record that has positioned Peruvian cacao among the products most highly valued by experts and consumers. The genetic diversity of cacao, the country’s different ecological zones, and its wealth of local ingredients make it possible to create chocolates with unique profiles and a distinctly Peruvian identity.

Ultimately, the 61 awards earned in Paris are yet another reason to take pride in what Peru produces. Behind every medal are farmers, chocolatiers, and communities that transform cacao grown on our land into a product capable of competing and standing out around the world.