Overview:
AYITIKA, a Haitian bean-to-bar chocolate brand, won silver and bronze at the 2025 International Chocolate Awards in the United States. The medals, part of a growing list of international honors, spotlight Haiti’s cocoa potential and the company’s push into global gourmet markets.
Haitian bean-to-bar chocolate maker AYITIKA has once again gained international recognition by winning two medals at the 2025 International Chocolate Awards this summer in the United States. The awards emphasize Haiti’s role in a regional movement that is transforming the global chocolate industry.
AYITIKA, Haiti’s leading chocolate-producing company, will receive its two awards during a ceremony scheduled for Sept. 9 as one of the top producers for the Americas – Latin America and the Caribbean region.
AYITIKA’s 65% Dark Chocolate “JENJANM” earned a silver medal in the Flavored Dark Chocolate category, while its 70% Dark Chocolate “JAKMEL” took home bronze in the Plain Dark Chocolate category. Both awards secure AYITIKA’s place among the leading craft chocolate makers in the region and qualify the company to advance into this year’s World Final, slated for October.
“These last two medals are a strong signal that AYITIKA is on the right track and that our products meet the standards of excellence demanded by global markets,” Jean Chesnel Jean, founder and CEO of the company, said to The Haitian Times in an email exchange.
“The entire spirit of Haiti’s land is reflected in our products,” Jean said.
The competition, organized by the International Institute of Chocolate and Cacao Tasting (IICCT) and recognized as the world’s largest chocolate product contest, is a prestigious event in high-end fine chocolate.
This is the result of a collective effort where AYITIKA and rural families combine their expertise, diligence, and passion to introduce gourmet consumers to Haiti’s diverse aromas of cocoa varieties and terroirs. The entire spirit of Haiti’s land is reflected in our products.”
Jean Chesnel Jean, Founder and CEO of AYITIKA
Since 2012, it has brought together IICCT professionals and independent judges skilled in tasting and evaluating chocolate.
It is organized by category, including producers and artisan chocolatiers, and by region, with regional winners advancing to the “World Final.” This summer’s competition was judged remotely by an international panel of experts, highlighting the resurgence of fine chocolate-making in the Americas—not just in the United States and Canada, but also in Latin America and the Caribbean, with Colombia, Mexico, Nicaragua and Venezuela winning gold medals.
Once regarded primarily as a supplier of raw cocoa, the Latin American and Caribbean region is now gaining recognition for producing fine, artisanal chocolate that reflects local cultures and unique cocoa varieties.
AYITIKA’s growing collection of awards
This marks the fifth international medal AYITIKA has won in 2025 alone, and its seventh overall since launching just three years ago. Earlier this year, the company won a silver medal at the Chocoa Festival in Amsterdam and two “Paris Gourmet” medals at the Agency for the Valorization of Agricultural Products (AVPA) competition in June.
Before this year, the southern Haiti-based chocolate company won two medal distinctions of excellence at the AVPA Paris international competition— one in 2022 and another in 2024, respectively.
The Gourmet-Silver is the second medal for AYITIKA in two consecutive participations
AYITIKA works directly with rural farming families in Haiti, combining modern chocolate-making techniques with centuries-old cocoa traditions. Its mission goes beyond crafting award-winning chocolate: the company aims to highlight Haiti’s terroir and bring fair opportunities to farmers.
The global chocolate stage
The International Chocolate Awards is one of the most prestigious competitions in the world for fine and craft chocolate. The 2025 Americas edition drew entries from across Latin America and the Caribbean, including established names from Colombia, Ecuador, Mexico and Venezuela, as well as newcomers working with innovative flavors like cassava, local herbs and indigenous drinks.
AYITIKA’s recognition among these competitors underscores Haiti’s growing presence in the global chocolate market, even as the country faces challenges with exports, political instability and limited infrastructure.
“The renaissance of chocolate in Latin America is also a story of cultural pride,” organizers noted.
“Makers are not only producing excellent chocolate but also highlighting indigenous traditions, endangered ingredients, and partnerships with local farmers.”
What’s next for AYITIKA
After showcasing its creations at major international events, including the Salon du Chocolat in New York, AYITIKA is preparing for an ambitious schedule ahead. The company plans to showcase its chocolates at the Paris Chocolate Show from Oct. 29 to Nov. 3, followed by the Montreal Chocolate Show from Nov. 18 to 23, before returning to the New York Chocolate Show in March 2026.
Still, challenges remain. Haiti’s isolation and fragile supply chains make it difficult for AYITIKA to meet rising demand in Europe and North America. The company says it is vigorously working with partners to resolve these obstacles by the end of the year.
“These medals are a strong signal that AYITIKA is on the right track and that our products meet the standards of excellence demanded by global markets.”
Jean Chesnel Jean, Founder and CEO of AYITIKA
“We ask our compatriots for a little patience,” the AYITIKA CEO said. “This is a collective effort that combines the expertise, rigor, and passion of rural families and our company. Together, we are showing the world the rich diversity of Haiti’s cocoa.”
Based in Moreau, a rural community in Haiti’s southern Torbeck municipality near Les Cayes— and about 140 miles from Port-au-Prince—AYITIKA follows its “root-to-bar” approach, which involves full control of the production process, from researching local varieties to artisanal cocoa processing.
Since its launch in 2016, the company has also developed two additional cocoa terroirs, including one in the Cayes-Jacmel commune of the Southeast Department and the other in Baradères, a commune of the Nippes Department. It works with at least 2,700 cocoa producers who are part of the farmers’ association “Rasin,” which means roots in Creole.
“After several years of research and experimentation, AYITIKA started making chocolate in 2022,” Jean revealed.
“Since then, it has already earned seven international awards, which demonstrates our expertise, dedication, and passion for quality.”