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European Bar Semi Final 2016 – Grand Jury Finalists

July 1, 2016 3:43 pm by International Chocolate Awards in Finalists, News, Results

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the 2016 European Bar semi-final Competition, which was judged in Amsterdam, 10 – 13 June, 2016 at the Hilton Amsterdam.

The judging panel included regular European judges, along with pastry chefs, restaurateurs, journalists and other specialists from the local area and members of our international Grand Jury panel.

The Grand Jury Finalists are the entries that made it through to the final Grand Jury round, following an initial technical Selection round and two days of Main round judging. The Finalists are the nominations from which the Grand Jury select the prize winners, through private voting. The Grand Jury follow strict rules, which you can read here (PDF).

While listing as a Grand Jury Finalist is an achievement in itself, it does not necessarily indicate that the entry will receive a prize.

View details of our sponsors and partners here.

The 2016 European Bar Grand Jury Finalists are:

(In alphabetical order within each category)


Plain/origin bars

Plain/origin dark chocolate bars

Åkesson’s (United Kingdom) – Akesson’s Bali 75% Trinitario Cocoa
Delicacao Berlin (Germany) – Tafel Bali
Guido Castagna (Italy) – Raw Madagascar
Chocolaterie Morin (France) – Pérou Quilla
Chocolaterie Morin (France) – Pérou Chanchamayo
Chocolaterie Morin (France) – Pérou Pablino
Chocolaterie Morin (France) – Nicaragua Nicalizo
Chocolaterie Morin (France) – Nicaragua Rugoso
Bonnat Chocolatier (France) – Equateur
Bonnat Chocolatier (France) – Hacienda el Rosario
Bonnat Chocolatier (France) – Puerto Cabello
Bonnat Chocolatier (France) – Cacao Real Del Xoconuzco
Bonnat Chocolatier (France) – Haiti
Bonnat Chocolatier (France) – Los Colorados
Bonnat Chocolatier (France) – Kaori
Bonnat Chocolatier (France) – Selva Maya
Michel Cluizel (France) – Plantation Vila Gracinda
Holy Cacao Chocolate (Israel) – 70% Madagascar
Friis-Holm (Denmark) – Nicaliso 70%
Friis-Holm (Denmark) – Johe 70%
Friis-Holm (Denmark) – Indio Rojo 70%
Friis-Holm (Denmark) – Chuno 70% – Double Turned
Friis-Holm (Denmark) – Chuno 70% – Tripple Turned
Friis-Holm (Denmark) – Rugoso 70%
Friis-Holm (Denmark) – Rugoso 70% – Bad Fermentation
Friis-Holm (Denmark) – O’Payo Organic 68%

Micro-batch – Plain/origin dark chocolate bars

Ben Le Prevost Chocolatier (United Kingdom) – Madagasacar
Omnom Chocolate (Iceland) – Madagascar 66%
Omnom Chocolate (Iceland) – Tanzania 70%
Ajala Chocolate (Czech Republic) – Dark Chocolate 70%
ZART Pralinen (Austria) – Kokoa Kamili 70%
Solkiki Craft Chocolatemaker (United Kingdom) – 73% Toledo – Maya cacao – Belize
J.Cocoa (United Kingdom) – 66% Dark Chocolate Tenor Variety
Ara Chocolat (France) – Agua Fria 70%
Ara Chocolat (France) – La Sabana 70%
Ara Chocolat (France) – Guasare Criollo 72% – 72 hours fermentation
Ara Chocolat (France) – Porcelana 70%
Solkiki Craft Chocolatemaker (United Kingdom) – 68% Pure Nacional – Fortunato No.4 – Rough Maranon
Pangea Chocolate (Spain) – Brazil Fazenda Camboa 76%
Chocolaterie Laia (France) – 75% Sao Tome – Diogo Vaz – Forastero
Chocolatoa (Belgium) – Chocolatoa Costa Rica Nahua Maleku 75%
Chocolatoa (Belgium) – Chocolatoa Madagascar Millot Plantation 80%
Krak (Netherlands) – Vietnam Region: Ben Tre
Krak (Netherlands) – Belize

High % plain/origin dark chocolate bars (85% and over)

Åkesson’s (United Kingdom) – Madagascar 100% Criollo Cocoa
ZART Pralinen (Austria) – Kokoa Kamili 85%
Chocolate Tree (United Kingdom) – Venezuela Porcelana 85%
Malmö Chokladfabrik (Sweden) – Peru 85%
Malmö Chokladfabrik (Sweden) – BJÖRN of Sweden Very Dark 85%
Chocolat Madagascar (Madagascar) – Dark 85% Cocoa
Metiisto Artisan Chocolate (Sweden) – Tanzania 85%
Raoul Boulanger (France) – Los Rios 100%
Holy Cacao Chocolate (Israel) – 100% Cacao
Holy Cacao Chocolate (Israel) – 90% Cacao
Abemon (Germany) – Gourmet Chocolate 85% Cacao Nacional-Arriba

Plain/origin dark chocolate bars made with alternative natural sugar

Forever Cacao (United Kingdom) – 72% Ashaninka Bean to Bar

Plain/origin milk chocolate bars

Malmö Chokladfabrik (Sweden) – BJÖRN of Sweden Milk Chocolate 40%
Chocolaterie Morin (France) – Vietnam Lait 48%
Bonnat Chocolatier (France) – Java
Heilemann (Germany) – Heilemann Venezuela 43%
Heilemann (Germany) – Heilemann Vietnam 45%
Idilio Origins (Switzerland) – Idilio 15 Idilio con leche
Francois Pralus (France) – Pralus Bar 100G 45% Melissa

Micro-batch – Plain/origin milk chocolate bars

Omnom Chocolate (Iceland) – Milk of Madagascar 45%
J.Cocoa (United Kingdom) – 30% Milk chocolate Nicalizo Variety
J.Cocoa (United Kingdom) – 30% Milk chocolate Chuno Variety
Metiisto Artisan Chocolate (Sweden) – Madagascar dark milk 56%



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