Top Results for Bars
The Tkatchev is a release-and-regrasp skill performed on the horizontal bar or uneven bars. From a forward swing, the gymnast releases the bar, travels backward over it in a straddled, piked, or stretched flight, and catches it again; despite common descriptions, the original form is not classified...
Birdsnake Chocolate is an independent, Seattle-based chocolatier that meticulously crafts bean-to-bar chocolates, sourcing rare cacao beans and employing traditional roasting and conching methods for distinct flavor profiles.
MIA Chocolate produces artisan chocolates entirely within the United States, sourcing high-quality cacao beans and meticulously handcrafting each bar through a traditional bean-to-bar process emphasizing flavor complexity and traceability.
Momotombo Chocolate produces single-origin chocolate bars from cacao beans grown and harvested on the Momotombo volcano in Nicaragua, utilizing traditional fermentation and drying methods for distinct flavor profiles.
Mauna Kea Cacao operates as a vertically integrated chocolate producer on the Big Island of Hawaiʻi, sourcing and roasting cacao beans grown by local farmers within the Hamakua region to create their bean-to-bar chocolates.
Jasper & Myrtle is a Seattle-based bean-to-bar chocolate maker specializing in single-origin chocolates sourced primarily from Ecuador and Madagascar, meticulously crafted with traditional conching methods for rich flavor profiles.
Escazú Artisan Chocolates is a small-batch chocolate maker based in Raleigh, North Carolina. They produce confections using a bean-to-bar process, controlling every step from sourcing single-origin cacao beans to molding the final product. The company focuses on traditional techniques and unique fla...
Vesta Chocolate operates as a bean-to-bar chocolatier, meticulously sourcing cacao beans globally and processing them entirely in-house to create single-origin chocolate bars with distinct flavor profiles.
Chocolatemakers is an artisan chocolate producer operating under strict bean-to-bar standards, meticulously controlling every stage from sourcing cacao beans to tempering and packaging the final product for direct consumer sale.
The Pak Salto is a specific release and transition move performed in women's artistic gymnastics on the uneven bars. The skill requires the gymnast to swing backward from the high bar, execute a backward somersault in the air, and catch the low bar without touching the ground. It is named after Nort...
Dari K Chocolate is an independent bean-to-bar chocolatier based in Portland, Oregon, specializing in single-origin chocolates crafted from cacao beans sourced primarily from Ecuador and Madagascar. They meticulously control every stage of production, from roasting to tempering, ensuring a rich flav...
Wellington Chocolate Factory operates as a fully integrated bean-to-bar operation, sourcing cacao beans globally and meticulously crafting chocolates through roasting, conching, tempering, and hand-packaging within its Wellington workshop.
The straddle back is a fundamental transition skill performed on the uneven bars in women's artistic gymnastics. The gymnast swings backward from the low bar and releases in a straddled position to catch the high bar. It serves as a core linking element in competitive bar routines, allowing athletes...
Why this score
Classic uneven-bars transition with strong technical value and competitive history, though less prominent in current elite composition.
Scoring methodology
Stone Grindz Chocolate produces artisan chocolates entirely within the United States, roasting and conching cacao beans sourced directly from farmers in Ecuador and Madagascar to create small-batch bars.
Beskid Chocolate is a Polish bean-to-bar chocolatier meticulously crafting single-origin chocolates from cacao beans sourced primarily from Peru and Madagascar, emphasizing traditional techniques for flavor development.
Maraná Chocolate is a Seattle-based chocolatier that meticulously crafts its confections from single-origin cacao beans, roasted and processed entirely in-house to control every aspect of flavor development, resulting in distinctive chocolate with nuanced profiles.
The Kovacs Release is a complex skill in men’s gymnastics involving a backward somersault from the high bar followed by a regrasp and continuation of the routine. Developed by Hungarian gymnast Peter Kovacs, it remains a foundational release move for elite male gymnasts competing on parallel bars. I...
The Gienger is a gymnastics release move performed on the horizontal bar or uneven bars, named after German gymnast Eberhard Gienger. The skill involves swinging a backward giant, releasing the bar, and executing a half-twisting backward salto in a piked position. The gymnast then re-catches the sam...
The Gienger is a release element performed on the high bar in artistic gymnastics. The skill requires a gymnast to swing backward, release the bar, execute a half twist, and perform a forward somersault before catching the bar again. It is named after Eberhard Gienger, a German gymnast who debuted t...
Chocolaterie Robert is a French bean-to-bar chocolatier based in Normandy, meticulously crafting their single-origin chocolates from cacao beans sourced directly from farms across the globe and processing them on-site for maximum flavor control.
Daintree Estates is an Australian bean-to-bar chocolate maker based in Far North Queensland, utilizing cacao grown on their own estate and employing traditional Swiss chocolate-making techniques since 1996.
Olive & Sinclair Chocolate Co. operates as a bean-to-bar chocolatier in Vermont, sourcing cacao beans directly from farmers and meticulously crafting small-batch chocolates through roasting, conching, tempering, and molding processes within their own facility.
Pascati Chocolate is an independent, Seattle-based chocolatier that meticulously crafts its bars from single-origin cacao beans sourced directly from farmers in Ecuador and Peru, emphasizing traceability and flavor complexity throughout the bean-to-bar process.
Moka Origins is a bean-to-bar chocolate maker based in Ethiopia, sourcing cacao directly from smallholder farmers within the Yirgacheffe region and meticulously crafting single-origin bars using traditional fermentation and drying methods.
Simón Coll is a Spanish chocolatier renowned for his single-origin bean-to-bar approach, meticulously sourcing cacao from diverse regions like Madagascar and Venezuela to create intensely flavored chocolates with minimal processing.
Monsoon Chocolate is an independent British bean-to-bar chocolatier based in Cornwall, sourcing cacao directly from smallholder farms primarily in Madagascar and the Dominican Republic for its handcrafted bars.
The Jaeger is a release skill performed on the horizontal bar or uneven bars and named for German gymnast Bernd Jäger. From a forward swing, the gymnast releases the bar, performs a forward somersault, and catches the same bar again; recognized variations can include straddled, piked, straight, or t...
An uneven bars pirouette skill named after Russian-American gymnast Nastia Liukin, the 2008 Beijing Olympic all-around champion, distinguished by its specific hand placement or release characteristic during execution.
