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Belgian Competition Winners 2016

febrero 5, 2016 7:44 pm porInternational Chocolate Awards enNews @es, Results @es, Winners @es

The International Chocolate Awards is pleased to announce the Winners of the second Belgian National Competition for chocolatier products, which was judged in Brussels at the Hilton Brussels Grand Place, 28 – 31 January 2016. The winners were announced at the Brussels Salon du Chocolat on 5 February 2016. Winners pass through to the World Final in London in October 2016.

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 from Belgium and members of our permanent international Grand Jury and guest judges from Italy and France.

Prizes

The categories judged included flavoured chocolate bars, filled chocolates and spreads, 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 Golds, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules.

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

(Prizes are shown in alphabetical order for each medal)


Barras con sabor

Barras de chocolate negro con inclusiones o piezas

Bronze: Contes de Fèves  (Belgium) – Casson noir au sésame grillé


Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

Gold: Galler  (Belgium) – Praline Madagascar
Bronze: Darcis Chocolatier  (Belgium) – Barahona

Ganaches o trufas de chocolate negro

Gold: Laurent Gerbaud Chocolatier  (Belgium) – Ganache Mangue Coriandre Citron Vert
Silver: Chocolatier M  (Belgium) – Elegance
Silver: Darcis Chocolatier  (Belgium) – Ganache Citron & Yuzu
Silver: Demaret Chocolatier  (Belgium) – Passion
Silver: Deremiens  (Belgium) – Blue Passion
Silver: Galler  (Belgium) – Praline Vanille
Bronze: Galler  (Belgium) – Praline Citron Vert-Lavande

Ganaches o trufas de chocolate blanco

Gold: The Chocolate line by Dominique Persoone  (Belgium) – Yuzu
Silver: The Chocolate line by Dominique Persoone  (Belgium) – Brasil

Ganaches o trufas utilizando cobertura o relleno negro / con leche

Gold: Chocolatier M  (Belgium) – Smokey lemon
Silver: The Chocolate line by Dominique Persoone  (Belgium) – Apero
Bronze: Jérôme Grimonpon Chocolatier – NOT USED  (Belgium) – Figue Thym


Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

Gold: Laurent Gerbaud Chocolatier  (Belgium) – Praliné Pistache de Grèce
Silver: Deremiens  (Belgium) – Praslin
Silver: Jérôme Grimonpon Chocolatier – NOT USED  (Belgium) – Praliné sésame et komatsuna
Bronze: Deremiens  (Belgium) – Pécan Soja
Bronze: Deremiens  (Belgium) – Tahiti
Bronze: Laurent Gerbaud Chocolatier  (Belgium) – Praliné Amandes

Bombones de nuez con base de chocolate con leche (chocotejas)

Gold: Chocolatier M  (Belgium) – Peanuts & co
Silver: Chocolatier M  (Belgium) – Woestyne
Bronze: Didier Smeets  (Belgium) – Praliné Pistache

Nueces enteras revestidas con chocolate blanco (grajeas)

Gold: L’Arbre à Bilous  (Belgium) – Chocolat blanc à l’herbe de blé avec noix de cajou grillée


Caramelos

Caramelos revestidos de chocolate negro

Gold: Chocolatier M  (Belgium) – Tokyo Dreams
Bronze: Deremiens  (Belgium) – Orval

Caramelos revestidos de chocolate con leche

Gold: Deremiens  (Belgium) – Exotic Touch


Otros – fruta / azúcar / mantequilla / crema

Manon / mantequilla / crema recubierta de chocolate blanco

Gold: Darcis Chocolatier  (Belgium) – Manon Café


Cremas para untar

Cremas para untar de chocolate negro (sin leche en polvo)

Bronze: Eugène Chocolatier  (Belgium) – Praliné Eugène