French Competition 2017 – Grand Jury Finalists

September 19, 2017 11:13 pm by International Chocolate Awards in Finalists

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the Inaugural French competition which was held on 15-18 September in Paris.

The judging panel was made up of pastry chefs, journalists, restaurant reviewers, bloggers, culinary educators and chefs, as well as members of our Grand Jury.

The Grand Jury Finalists are the entries that made it through to the final Grand Jury round, following an initial technical Selection round and four 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.

The 2017 French Finalists are:

(In alphabetical order within each category)


Flavoured bars

Dark chocolate bars with inclusions or pieces

A La Reine Astrid (France) – Tablette Perou Poivre de Timut
Le Petit Chocolatier (France) – Bean-to-bar Sao Tome 73 % Inclusion grue de cacao
Bonnat Chocolatier (France) – Chocolat fondant aux noisettes
Bonnat Chocolatier (France) – Fraize- Chocolat Noir Fraize
Bonnat Chocolatier (France) – Chocolat fondant aux amandes

Dark chocolate bars with a filling

Benoit Chocolats (France) – Caramandes®

‘Naked’ filled dark chocolate bars (filling only, no coating)

Bonnat Chocolatier (France) – Chocolat Noir au Praliné Noisettes

Milk chocolate bars with a filling

Jacques Bockel chocolatier créateur (France) – Amandes Fleur de Sel

Flavoured white chocolate bars

Chocolat Weiss (France) – Tablette Rouge Baiser
Bonnat Chocolatier (France) – Fraize- Chocolat Blanc Fraize


Ganaches, palets, ganache pralines and truffles

Unflavoured dark chocolate ganaches or truffles

Hasnaâ Chocolats Grands Crus (France) – Ganache premier cru de Plantation 75% Madagascar
Raoul Boulanger (France) – Mexique
Raoul Boulanger (France) – Pérou
Raoul Boulanger (France) – Vietnam
Bello et Angeli Les Chocolatiers (France) – Piura
Gilles Cresno Chocolatier (France) – Ganache Araguani 72%
Ara Chocolat (France) – Ganache Tolita
Ara Chocolat (France) – Ganache Upala
Patrick Gelencser Chocolatier (France) – Ganache noire origine Madagascar 65 %
Patrick Gelencser Chocolatier (France) – Ganache noire origine Pérou 75 %
Pascal Le Gac Chocolatier (France) – Ganache nature forte

Flavoured dark chocolate ganaches or truffles

Henri Le Roux Chocolatier et Caramelier (France) – Lapsang
Chocolaterie Vincent Guerlais (France) – Caipirinha
Chocolaterie Vincent Guerlais (France) – Picadilly
Bello et Angeli Les Chocolatiers (France) – Adiake
Colomb Béréni Création C.B.C. (France) – Chocolat menthe fraîche
Colomb Béréni Création C.B.C. (France) – Chocolat basilic
Chocolat.T (France) – Mexique
Pascal Le Gac Chocolatier (France) – Ganache à l’infusion de menthe fraîche
Saunion 1893 (France) – KF (café)

Milk chocolate ganaches or truffles

Jacques Bockel chocolatier créateur (France) – Ganache Agrumes et Hibiscus

Ganaches or truffles using mixed dark/milk/white for coating and fillings

Cakao Chocolatiers (France) – Ylang-ylang
Bello et Angeli Les Chocolatiers (France) – Kunjo
Gilles Cresno Chocolatier (France) – Ganache Fruit de la passion
Chocolat.T (France) – Mekong
Pascal Le Gac Chocolatier (France) – Ganache lait citron vert
Saunion 1893 (France) – DUO


Nuts

Nut based pralines with dark chocolate

Hasnaâ Chocolats Grands Crus (France) – Praliné Coriandre
Hasnaâ Chocolats Grands Crus (France) – Venezia
Chocolat Weiss (France) – Praliné Soufflé
Henri Le Roux Chocolatier et Caramelier (France) – Pistacia
Servant Chocolatier (France) – Feuilletine Lait

Dark chocolate gianduiotto / cremino

Bonnat Chocolatier (France) – Menados

Nut based pralines with milk chocolate

Chocolat Weiss (France) – Praliné Sésame
Jacques Bockel chocolatier créateur (France) – Nut Alsace
Gilles Cresno Chocolatier (France) – Praliné Noisette du Piémont
zChocolat (France) – zChocolat Numéro 0
Chocolat.T (France) – Mont Ventoux

Milk chocolate gianduiotto or cremino

Gilles Cresno Chocolatier (France) – Gianduja

Unflavoured milk chocolate cremino

Bonnat Chocolatier (France) – Reve

Milk chocolate dragées, enrobed whole nuts

Au Bon Chocolat (France) – Les enrobés


Caramels

Dark chocolate enrobed caramels

Chocolat.T (France) – Demi-sphère caramel Yuzu
Au Bon Chocolat (France) – Mornac Sur Seudre
Servant Chocolatier (France) – Guérande Noir


Spreads

Spreads with dark chocolate (no milk powder)

Chocolat Beussent Lachelle (France) – Pate a tartiner du cordonnier
Crème des Crèmes (France) – kosak creme de chocolat combawa

Spreads with milk chocolate

Cakao Chocolatiers (France) – pâte à tartiner l’irrésistible
Bello et Angeli Les Chocolatiers (France) – Jaipur
Gilles Cresno Chocolatier (France) – Pâte à tartiner aux noisettes du Piémont
zChocolat (France) – Pâte noisette