World Final Competition 2017 – Grand Jury Finalists

October 15, 2017 2:44 pm by International Chocolate Awards in Finalists, Results

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the World Final Competition which was held on 1 – 11 October in London.

The Grand Jury Finalists are the World Final entries that made it through to the final Grand Jury round, following five days of  judging, which included judges from the UK, USA, Europe and Asia and members of our international Grand Jury panel. The panel was made up of chocolate experts, pastry chefs, journalists, restaurant reviewers, bloggers, culinary educators and chefs.

All World Final entries were previous winners in the 2017 regional or national competitions.

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 World Final competition Finalists are:

(In alphabetical order within each category)


Plain/origin bars

Plain/origin dark chocolate bars

Pacari Chocolate (Ecuador) – Esmeraldas 60%
Pacari Chocolate (Ecuador) – Manabí 65%
Pacari Chocolate (Ecuador) – Los Ríos 72%
Pacari Chocolate (Ecuador) – Piura 70%
Pacari Chocolate (Ecuador) – Tutu Iku 70%
Pacari Chocolate (Ecuador) – LaCumbia 70%
Dick Taylor Craft Chocolate (United States) – 72% Belize Dark Chocolate
Fruition Chocolate Works (United States) – Wild Bolivia Dark
Soma Chocolatemaker (Canada) – Bachelor’s Hall
Soma Chocolatemaker (Canada) – Porcelana
Soma Chocolatemaker (Canada) – Vietnam Tien Giang
Amano Chocolate Company (United States) – Amano Dos Rios
Chocolaterie Morin (France) – Pérou Quilla 70%
Utopick Cacao (Spain) – Nugu 70%
Bonnat Chocolatier (France) – Apotequil
Bonnat Chocolatier (France) – M. Libanio
Bonnat Chocolatier (France) – Cusco
Bonnat Chocolatier (France) – Kaori
Friis-Holm Chokolade (Denmark) – Chuno Double Turned 70 %
Friis-Holm Chokolade (Denmark) – Nicaliso 70 %
Friis-Holm Chokolade (Denmark) – Johe 70 %

Micro-batch – Plain/origin dark chocolate bars

LetterPress Chocolate (United States) – Ucayali, Peru
Hogarth Craft Chocolate (New Zealand) – Gran Blanco – Peru
The Smooth Chocolator (Australia) – Belize 70%
The Smooth Chocolator (Australia) – Vietnam 70%
Hummingbird Chocolate Maker (Canada) – Alta Verapaz
Shattell Chocolate (Peru) – Chuncho 70%
Zak’s Chocolate (United States) – 70% Dark Guatemala Lachua Cacao
Castronovo Chocolate (United States) – Signature Collection – Nicalizo, Nicaragua 70%
East Van Roasters (Canada) – Pangoa,Peru 70%
Palette de Bine (Canada) – Pérou Marañón 70%
Fresh Coast Chocolate Co. (United States) – Madagascar 70%
Ara Chocolat (France) – Chuncho 70%
Ara Chocolat (France) – Porcelana 70%

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

Pacari Chocolate (Ecuador) – Raw 100%
Nina Fine Chocolates (Peru) – Nina 85%
Potomac Chocolate (United States) – Upala, Costa Rica 85% Dark
Ara Chocolat (France) – Chuncho 88%

Rough ground/textured plain/origin dark chocolate bars

Minimal Bean to Bar Chocolate (Japan) – Fruity Citric / Bolivia / 67%
Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like / Fine / Colombia / 65%
Minimal Bean to Bar Chocolate (Japan) – Savory Floral / Fine / Nicaragua / 70%

Plain/origin dark chocolate bars made with alternative natural sugar

La Rifa Chocolatería (Mexico) – Barra Blanco Marfil
Palette de Bine (Canada) – Bine à l’érable, wild Bolivia 70%

Plain/origin milk chocolate bars

Daito Cacao (Japan) – Hokkaido Rich Milk
Fruition Chocolate Works (United States) – Brown Butter Milk
Tobago Estate Chocolate / Pralus (Sweden) – Laura

Plain/origin ‘dark’ milk chocolate bars (50% and over)

Meiji (Japan) – Vivid Milk
Sirene (Canada) – Lachua Dark Milk
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter milk 51% Madagascar
Fruition Chocolate Works (United States) – Maranon Canyon Dark Milk
Soma Chocolatemaker (Canada) – Fazenda Boa Vista
Maraná (Peru) – Cusco 50% – Milk Chocolate
Maraná (Peru) – Piura 50% – Milk Chocolate
Chocolate Tree (United Kingdom) – Ambanja (Madagascar) Milk
Pump Street Bakery Chocolate (United Kingdom) – Pump Street Chocolate Peru Maranon Milk 64%
Bonnat Chocolatier (France) – Morenita
Friis-Holm Chokolade (Denmark) – Dark Milk 65 %

Micro-batch – Plain/origin milk chocolate bars

Ta.Cho taller de chocolate (Mexico) – Ámbar 46% Finca “El Paraíso”.
Omnom Chocolate (Iceland) – Milk of Madagascar
Omnom Chocolate (Iceland) – Milk of Nicaragua

Rough ground/textured plain/origin milk chocolate bars

Soma Chocolatemaker (Canada) – Old School Milk

Plain/origin white chocolate bars

Daito Cacao (Japan) – Raw Sugar White
Chocolates El Rey (Venezuela) – Icoa White Chocolate 34% Cacao


Flavoured bars

Dark chocolate bars with an infusion or flavouring

Pacari Chocolate (Ecuador) – Merken
Pacari Chocolate (Ecuador) – Lemongrass
Pacari Chocolate (Ecuador) – Andean Mint
Pacari Chocolate (Ecuador) – Lemon Verbena
Pacari Chocolate (Ecuador) – Passion Fruit 60%
Pacari Chocolate (Ecuador) – Cardamom
Cacao Hunters (Colombia) – Cacao Hunters Cafe de Edi 61%
Choc Amor (United Kingdom) – Bitter Orange
DesBarres Chocolate (Canada) – Black Pepper Cardamom
Qantu (Canada) – Érable & Fleur sel de Maras

Dark chocolate bars with inclusions or pieces

Pacari Chocolate (Ecuador) – Goldenberry
Nugali (Brazil) – Dark chocolate (63% cocoa) With Cupuaçu Brittle
VANILLABEANS (Japan) – Tablette chocolat -Wasabi-
Fu Wan Chocolate (Taiwan) – Taiwan No.5 62%
Le Chocolat de H (Japan) – Black World
Sweets Escalier (Japan) – Madagascar sancho japanese pepper
Amano Chocolate Company (United States) – Amano Raspberry Rose
Friis-Holm Chokolade (Denmark) – Dark Nibs
Åkesson’s (United Kingdom) – Akesson’s Madagascar Bejofo Estate 75% Trinitario Cocoa & Pink Pepper – Organic
Åkesson’s (United Kingdom) – Akesson’s Madagascar Bejofo Estate 75% Trinitario Cocoa & “Wild” Voastiperifery Pepper- Organic
Åkesson’s (United Kingdom) – Akesson’s Bejofo Estate 75% Trinitario Cocoa & Black Pepper- Organic
Kilian & Close (Germany) – 72% Sizilianische Mandel & Schwarze Rosine
Casa Kakau (Bulgaria) – Dark & Cranberry
Sweetic (Hungary) – Caramelized pecan & granola dark chocolate bar
The Violet Chocolate Company (Canada) – Cranberry Pine
Hummingbird Chocolate Maker (Canada) – Honey Lavender
Qantu (Canada) – Peppers’ Dance!

Dark chocolate bars with a filling

Clement (Germany) – Clement Single Malt Whisky Chocolate
Benoit Chocolats (France) – Caramandes®
Cadeau Bonbon Manufaktúra (Hungary) – Quadrat szilvás – Quadrat plum

Rough ground flavoured dark chocolate bars

Donna Elvira (Italy) – Cioccolato di Modica – Peperoncino
Donna Elvira (Italy) – Cioccolato di Modica – Arancia

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

Guido Castagna (Italy) – Gianduja Fondente
Hogarth Craft Chocolate (New Zealand) – Gianduia – Dark Hazelnut

Milk chocolate bars with an infusion or flavouring

Fruition Chocolate Works (United States) – Dark Milk with Flor de Sal
Cacaosuyo (Peru) – Lucuma
Dreams of Eva (Peru) – Vainilla & Ají Panca
Choc Amor (United Kingdom) – Turkish Charm
Schell Schokoladen (Germany) – Umami Papua
Cacao 70 (Canada) – Cacao 70 – Chai 45%

Milk chocolate bars with inclusions or pieces

Ishiya (Japan) – Tokibi
Le Chocolat de H (Japan) – Wasabi
Le Chocolat de H (Japan) – Kiwami Pineapple
Le Chocolat de H (Japan) – Wa Berry
es koyama (Japan) – Tumaco Leche & Citrus Unshu(Satsuma Mandarin)& Cacao nib(Tumaco)
es koyama (Japan) – Kimchi×Chanchamayo 48%
es koyama (Japan) – Nara-zuke(Kamo-Nasu Eggplant)
Friis-Holm Chokolade (Denmark) – Milk Nuts
Co Couture (United Kingdom) – Flat White
Sweetic (Hungary) – Piemonte hazelnut & granola milk chocolate bar
cōchu chocolatier (Canada) – Hazelnut
BETA5 (Canada) – Raspberry + Licorice

Milk chocolate bars with a filling

es koyama (Japan) – Green laver from YOSHINOGAWA-River & Almond Praline with Yuzu
es koyama (Japan) – Chanchamayo 48% & Hazelnut Praline with Aka-Jiso(Red perilla from WAKAYAMA)
es koyama (Japan) – Real strawberry & Hazelnut Praline with Lime
Clement (Germany) – Clement Jamaika Rum Chocolate
Harrer Chocolat (Hungary) – Orange Gin
Jacques Bockel chocolatier créateur (France) – Amandes Fleur de Sel

Flavoured white chocolate bars

Daito Cacao (Japan) – Hojicha(Charcoal Fire Roasting)
Le Chocolat de H (Japan) – Waka
Le Chocolat de H (Japan) – Oriental
Le Chocolat de H (Japan) – Red World
Le Chocolat de H (Japan) – Japan All Stars
es koyama (Japan) – Three kinds of beans (Daitokuji-Temple Natto, Adzuki & Tanbaguro)
es koyama (Japan) – Matcha&Hinona-zuke Kyoto
Omnom Chocolate (Iceland) – Lakkrís + Sea Salt
Solkiki Chocolatemaker (United Kingdom) – Ethiopian Coffee & Roasted Redskin Peanuts White Chocolate
Harrer Chocolat (Hungary) – Hibiskus
chocoMe (Hungary) – Entrée/Carré BL104
cōchu chocolatier (Canada) – Gingerbread Bar
Soma Chocolatemaker (Canada) – Raspberry Bar
Soma Chocolatemaker (Canada) – Mango Thai Chili bar


Ganaches, palets, ganache pralines and truffles

Unflavoured dark chocolate ganaches or truffles

Didier Smeets (Belgium) – Origine Vietnam
Carré Noir (Belgium) – Vietnam
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura buffalo cream
es koyama (Japan) – Elizabeth 71%(Colombia Arauca)
Svenningsen Chocolatier (Denmark) – arctic o’payo
Sweet Lollapalooza Fine Chocolates (Canada) – Pure Nacional

Flavoured dark chocolate ganaches or truffles

Laurent Gerbaud Chocolatier (Belgium) – Ganache aux olives Taggiasche
Laurent Gerbaud Chocolatier (Belgium) – Ganache Yuzu
Chocolatier M (Belgium) – Gin-Tonic
Piccola Pasticceria (Italy) – Vietnam, cocco e mandorla
Musée du Chocolat Théobroma (Japan) – Shiso Wasabi
Dreams of Eva (Peru) – Frambuesa, Asaí & Ají Panca
Dreams of Eva (Peru) – Piña & Pimienta Negra
es koyama (Japan) – Evaporated Soy Sauce&Pedro Ximenez(Sierra Nevada70%)
Svenningsen Chocolatier (Denmark) – vinmarksfersken ganache
Andreas Muschler (Germany) – ´ INES ´
BETA5 (Canada) – Douglas Fir
Sweet Lollapalooza Fine Chocolates (Canada) – Lime bonbon

Milk chocolate ganaches or truffles

es koyama (Japan) – Triple Tumaco(Colombia)
es koyama (Japan) – Strawberry&Fukinoto(youthful condition)(Nicaragua)
es koyama (Japan) – Kishu-Nankoume Plum from Wakayama & Sakura leaf
es koyama (Japan) – Smoked Soy Sauce from Wakayama(Madagascar 51%)
es koyama (Japan) – Completely Ripe Red Sansho from Wakayama (Peru Chanchamayo 48%)
es koyama (Japan) – Sake-Yuzu & Sake-lees
es koyama (Japan) – Raspberry&Raspberry Leaf
es koyama (Japan) – Chrysanthemum (Dominica 48%)
es koyama (Japan) – Absinthe & Mango Passion Fruits(Peru Chanchamayo48%)
es koyama (Japan) – Kaffir lime leaf 2017(Peru Chanchamayo48%)
Moroco Chocolat (Canada) – Miso Brown Sugar Truffle

White chocolate ganaches or truffles

Piccola Pasticceria (Italy) – Tea alla rosa con litchi
XO Confections (United States) – Bananas Foster
Truffle Shots (United States) – Castelvetrano Olive Truffle Shots
Casa Nobile (Switzerland) – Amalfi
cōchu chocolatier (Canada) – P & S Latte

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

Piccola Pasticceria (Italy) – Perù mango e fave di tonka
es koyama (Japan) – Olive leaf & Olive oil(Peru Chanchamayo)
es koyama (Japan) – Kuromoji:branch & leaf(Peru Chanchamayo)
Compania de Chocolates (Argentina) – Cardamom ginger
Mercedes Chocolaterie (Finland) – Åland meets Venezuela (Sea Buckthorn praline)
Ben Le Prevost Chocolatier (United Kingdom) – Mojito
Cacaofoni (Sweden) – Salty liquorice
Fifth Dimension Chocolates (United Kingdom) – Mint & Miso
Casa Nobile (Switzerland) – Bündner Baumnusstorten-Praline
Daja Chocolate (Germany) – CaPa
Cakao Chocolatiers (France) – Ylang-ylang
The Chocolate Lab (Canada) – Harry’s Day-o
Chocolat.T (France) – Mekong
Inspiration Chocolates (Canada) – Raspberry Swirl


Nuts

Nut based pralines with dark chocolate

Guido Castagna (Italy) – Cremino Cannella e Calendula
Guido Castagna (Italy) – Cremino Cardamomo e Malva
Guido Castagna (Italy) – Cremino Pistacchio di Bronte
Guido Castagna (Italy) – Cremino Menta e Liquirizia
Bardini (Italy) – Tartufo Bardini

Dark chocolate gianduiotto / cremino

Guido Castagna (Italy) – Giuinott
Giraudi Cioccolato (Italy) – Gianduiotto fondente

Unflavoured dark chocolate cremino

Bardini (Italy) – Cremino Bardini

Flavoured dark chocolate cremino

Gardini (Italy) – Cremino Bigusto con Amarene
Gardini (Italy) – Cremino Bigusto con Liquirizia
Gardini (Italy) – Cremino Bigusto con Uva di Corinto

Dark chocolate dragées, enrobed whole nuts

ChocoCard (Hungary) – Blackcurrant, violet and hazelnut dragée
ChocoCard (Hungary) – Passion fruit and hazelnut dragée

Dark chocolate enrobed marzipan

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Violetta
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Wild oregano and lemon of Sorrento

Nut based pralines with milk chocolate

Chocolatier M (Belgium) – Peanuts & co
Caramela (Mexico) – Salted Caramel pecan milk chocolate bombon
es koyama (Japan) – Almond Praline:Pickled ginger with soy sauce
es koyama (Japan) – Almond Praline with Yuzu and Piment d’Espelette
Sweet Lollapalooza Fine Chocolates (Canada) – Almond coconut praline

Milk chocolate gianduiotto or cremino

Giraudi Cioccolato (Italy) – Gianduiotto Classico
Piccola Pasticceria (Italy) – Piccolo Gianduja

Unflavoured milk chocolate cremino

Piccola Pasticceria (Italy) – Cremino Tre Colori

Milk chocolate dragées, enrobed whole nuts

Slitti (Italy) – Mandorle d’Avola
es koyama (Japan) – Strawberry & Lime dragée(Hazelnut)
Truffle Shots (United States) – Malabar Cardamom Dragées

Milk chocolate enrobed marzipan

Cadeau Bonbon Manufaktúra (Hungary) – Dupla narancs – Double orange

Nut based pralines with white chocolate

Tartuflanghe (Italy) – Trifulot, White praline with cardamom
Tartuflanghe (Italy) – Trifulot, pistachio praline

White chocolate dragées, enrobed whole nuts

Torta Pistocchi Firenze (Italy) – Dragée Pistacchio, Cioccolato Bianco, polvere di arancia e sale
Truffle Shots (United States) – Ginger Snap Dragées
ChocoCard (Hungary) – Taste of Italy


Caramels

Dark chocolate enrobed caramels

Chocolatier M (Belgium) – Tokyo Dreams
Svenningsen Chocolatier (Denmark) – muscovado caramel
Winchester Fine Chocolates (United Kingdom) – Passion Fruit Caramel
Casa Nobile (Switzerland) – Caramello “Ingwer Limette”

Milk chocolate enrobed caramels

Chocolatier M (Belgium) – Oriënt
Choco Chocolate Sweden (Sweden) – Citrus and liquorice caramel
Fifth Dimension Chocolates (United Kingdom) – Banana Cardamom
Andreas Muschler (Germany) – ´caramel y sel´


Others – fruit/sugar/butter/cream

Dark chocolate enrobed fruit pastes, jellies/gelée

Sweet Lollapalooza Fine Chocolates (Canada) – The Orange Grove

Dark chocolate enrobed whole fruit

Pacari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Banana
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Goldenberry
Pacari Chocolate (Ecuador) – Dark Chocolate Covered Cacao Nibs
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Boero
Andreas Muschler (Germany) – Orangeatstäbchen
ChocoCard (Hungary) – Voatsiperifery-berry (blueberry dragée)

Dark chocolate enrobed manon/butter/cream

Chuang Chocolate (Taiwan) – Kaoliang Liquor & Oolong Tea

Milk chocolate enrobed whole fruit

Torta Pistocchi Firenze (Italy) – Dragée uvetta, cioccolato al latte e mandorla

Milk chocolate torrone/manon/butter/cream

The JackRabbit Chocolate Studio (South Africa) – MilkTart

White chocolate enrobed manon/butter/cream

Andrea Bianchini Chocolate Luxory Collection (Italy) – Red Heart


Spreads

Spreads with dark chocolate (no milk powder)

Guido Castagna (Italy) – Crema Di Nocciole +55
Giraudi Cioccolato (Italy) – Giacometta Fondente
La Botteghina del Cioccolato (Italy) – Nocciolosa
Luca Mannori (Italy) – Spalmabile alle Nocciole IGP con Puro Ocumare 72%
Truffle Shots (United States) – Fig + Chocolate Spread
Truffle Shots (United States) – Gingered Chocolate Spread

Spreads with milk chocolate

Giraudi Cioccolato (Italy) – Giacometta Pistacchio
Piccola Pasticceria (Italy) – Buongiorno alla nocciola
Piccola Pasticceria (Italy) – Buongiorno allo zabaione
Pasticceria Vacchieri Marco – Dolci Intuizioni (Italy) – Crema Gianduia
Arcay Chocolates (United States) – Passion Spread
Bello et Angeli Les Chocolatiers (France) – Jaipur