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European Craft Chocolatier Competitions 2021-22 -Winners

April 7, 2022 7:45 pm by International Chocolate Awards in Results, Winners

Craft chocolate comps Winners pouring web page

The International Chocolate Awards is pleased to announce the Winners of the European Craft Chocolatier combined competitions, which were judged in late 2021 and early 2022 and included DACH (Germany, Austria and Switzerland), Scandinavian, Eastern European, French and Benelux entrants. The prize ceremony took place on April 7, 2022 in a virtual setting.

Winners of these rounds will pass through to the World Final organized later in 2022.

This craft competition awards prizes for craft chocolatier products including filled chocolates/bonbons, pralines, enrobed fruits and nuts and chocolate spreads made with bean-to-bar chocolate as well as flavoured bars made with couverture. Plain/origin and flavoured bean-to-bar products from all European chocolate makers are judged at the 2021-22 European Bean-to-bar Chocolate Maker competition.

Craft Chocolatier Competitions

For the 2021-22 season, we’re relaunching our filled chocolate competitions as “Craft Chocolatier Competitions”, with an increasing focus on cacao sourcing and traceability. With these ideals in mind, we have made the decision that, starting with the 2021-22 season, all our chocolatier competitions will now be solely dedicated to dark and milk chocolate products made with cacao with an identifiable and traceable source. (Note: this rule does not currently apply to white chocolate or cocoa butter). This new approach reflects not only current trends in craft chocolate, but also our own founding philosophy and focus on fine cacao.

The International Chocolate Awards is an independent competition recognising excellence in fine chocolate making and in the products made with fine chocolate.

Judges

The judges were drawn from local experts, food journalists and pastry chefs and members of our permanent international Grand Jury and guest judges.

Links

Prizes

The categories judged included filled chocolates, enrobed fruits and nuts and chocolate spreads, as well as flavoured bars (not bean-to-bar) and are based on yearly feedback from our entrants and in consultation with the fine chocolate industry. All judging is anonymised, including at the Grand Jury final session, where Gold, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules.

 

** Bean-to-bar chocolatier products – recognising the growing trend of flavoured bars and filled chocolate made by chocolate makers, winning products made with an entrant’s own chocolate are marked with (**).

Awards are awarded only to entries that meet the required standard for each prize.

(Prizes are shown in alphabetical order for each medal)


Flavoured bars

Combination chocolate bars with an infusion or flavouring

Bronze: Maria Magdalena Bizgan  (Romania) – Mastic, vanilla, cardamom Chocolate Bar


Ganaches, palets, ganache pralines and truffles

Unflavoured dark chocolate ganaches or truffles

Gold: Andreas Muschler  (Germany) – Emelie

+ Special: Classic

Gold: Ara Chocolat  (France) – Ganache Nature Agua Viva Criollo (**)

Flavoured dark chocolate ganaches or truffles

Gold: Harrer Chocolat  (Hungary) – green coriander (**)

Silver: Harrer Chocolat  (Hungary) – Kaffirlime lemongrass (**)

Silver: Maria Magdalena Bizgan  (Romania) – Black cherry dark chocolate ganache

+ Special: Local ingredients

Silver: Maria Magdalena Bizgan  (Romania) – Quince fruit and alcohol dark ganache

Silver: Maria Magdalena Bizgan  (Romania) – Spicy mango dark ganache

Silver: Suklaa Täplä  (Finland) – Cloudberry Night

Bronze: Fjåk Chocolate  (Norway) – Lervig Christmas beer bonbon (**)

Bronze: La Fèverie by Hasnaâ  (France) – Ganache au vin – Pauillac

Bronze: La Fèverie by Hasnaâ  (France) – Ganache au vin – Pomerol

Bronze: Maria Magdalena Bizgan  (Romania) – Lemongrass coconut spicy dark ganache

Bronze: Shinichi Asaba  (Belgium) – Dark chocolate with quince and Earl Grey

Flavoured milk chocolate ganaches or truffles

Silver: Andreas Muschler  (Germany) – Mogador

Silver: Friis-Holm Chokolade  (Denmark) – Green Cinnamon (**)

Bronze: La Fève by Pavel Pavlov  (Bulgaria) – Rose geranium

Flavoured white chocolate ganaches or truffles

Gold: Friis-Holm Chokolade  (Denmark) – Black Currant (**)

Silver: La Vie Chocolat  (Czech Republic) – Strawberries with balsamic

Silver: Summerbird  (Denmark) – Chocolate Truffles Liquorice (**)

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Pasjonsfest med yoghurt

Bronze: PetriS Chocolate  (Finland) – Rosmarin – Seabuckthorn

Bronze: Trondheim Sjokolade  (Norway) – Yuzu Cheesecake

Flavoured ganaches or truffles with combination coating or filling

Gold: Jentene på Tunet – Chocolatier  (Norway) – Multe og tindved

+ Special: Local ingredients

Silver: Chocolatte  (Sweden) – Vanilla caramel / blackcurrant

Silver: Jentene på Tunet – Chocolatier  (Norway) – Karamellpasjon

Silver: Jentene på Tunet – Chocolatier  (Norway) – Lakris og banan

Silver: Maria Magdalena Bizgan  (Romania) – Irish coffee Piura ganache

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Kremet bringebær

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Pærefull

Bronze: Maria Magdalena Bizgan  (Romania) – Blackberry lavanda two layers ganache

Bronze: Trondheim Sjokolade  (Norway) – Cinnamon Bun


Nuts

Nut based pralines with dark chocolate

Gold: La Fèverie by Hasnaâ  (France) – Praliné Noisette Croustillant

+ Special: Local ingredients

Bronze: SIGOJI  (Belgium) – Pavé Cinacien – Noisettes Cafe

Nut based pralines with milk chocolate

Silver: SIGOJI  (Belgium) – Pave Cinacien – Praline Cacahuetes

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Hasselknas

Bronze: Shinichi Asaba  (Belgium) – Umami , Bonbon Au Chocolat With Miso

Nut based pralines with combination chocolate

Silver: Das Bernsteinzimmer  (Germany) – Pekan – Karamell – Tarte

+ Special: Organic

Silver: La Fève by Pavel Pavlov  (Bulgaria) – Pecan

Combination chocolate dragées, enrobed whole nuts

Bronze: Lyra  (Slovakia) – Maximum Hazelnuts Caramel

Nut based pralines with white chocolate

Silver: Fjåk Chocolate  (Norway) – Bergamot caramel & breton biscuit (**)


Caramels

Milk chocolate enrobed caramels

Bronze: Maria Magdalena Bizgan  (Romania) – Salty caramel milk chocolate

Bronze: SIGOJI  (Belgium) – Truffe Passion – Poire Piment D’espelett

Bronze: Trondheim Sjokolade  (Norway) – Liquorice Caramel

White chocolate enrobed caramels

Gold: Maria Magdalena Bizgan  (Romania) – Coffee whisky white chocolate caramel


Others – fruit/sugar/butter/cream/misc

Dark chocolate enrobed fruit pastes, jellies/gelée

Bronze: Harrer Chocolat  (Hungary) – Peru – ginger passionfruit dragée (**)

Dark chocolate enrobed whole fruit

Silver: Andreas Muschler  (Germany) – Orangeatstäbchen

White chocolate enrobed fruit pastes, jellies/gelée

Gold: PetriS Chocolate  (Finland) – Raspberry Liquorice

+ Special: Vegan

White chocolate enrobed manon/butter/cream

Bronze: Friis-Holm Chokolade  (Denmark) – Absinthe (**)


Spreads

Spreads with dark chocolate (no milk powder)

Gold: Bonneheure GmbH  (Switzerland) – Crema di Nocciole e Cacao (**)

Silver: HILL BAR  (France) – Nocciola

Spreads with milk chocolate

Bronze: Fjåk Chocolate  (Norway) – Gingerbread milk chocolate spread (**)


(*)  Declared chocolate maker for private label bars.

(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.