The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the second French Chocolatier Competition, which was judged from 27-30 April, 2018 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 2018 French Finalists are:

(In alphabetical order within each category)

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Flavoured bars

White chocolate bars with an infusion or flavouring

Chapon (France) – Tablette blanc Tonka Reglisse

White chocolate bars with inclusions or pieces

Mascarin (France) – Chocolat blanc fondant vanille bourbon

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Ganaches, palets, ganache pralines and truffles

Unflavoured dark chocolate ganaches or truffles

Delaveaux Chocolatier (France) – Truffe chocolat noir
Joel Vilcoq Chocolatier (France) – Ganache noir origine Guatemala et Madagascar
Ara Chocolat (France) – Ganache nature grand cru Tolita
Ara Chocolat (France) – Ganache nature grand cru Chuncho
Espèce de Ganache (France) – Le bon point
Au Bon Chocolat (France) – Pavé d’Or
Frédéric Cassel (France) – Xibun

Flavoured dark chocolate ganaches or truffles

Delaveaux Chocolatier (France) – Ganache Mojito
Delaveaux Chocolatier (France) – Ganache fruit de la passion
Colomb Béréni Création C.B.C. (France) – chocolat noir combawa/citron vert
Colomb Béréni Création C.B.C. (France) – chocolat rhum/raisin
Ara Chocolat (France) – Ganache olives noires Tanches de Nyons
Ara Chocolat (France) – Ganache huile d’olive
Le Petit Chocolatier (France) – Ganache thym et zestes de citron
Au Bon Chocolat (France) – Ardentes
Chocolat Weiss (France) – Yuzu sésame

Milk chocolate ganaches or truffles

Pralus (France) – Ganache lait

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

Colomb Béréni Création C.B.C. (France) – chocolat passion/framboise
Colomb Béréni Création C.B.C. (France) – chocolat au miel et pollen
Colomb Béréni Création C.B.C. (France) – chocolat au poivre frais du Vietnam
Joel Vilcoq Chocolatier (France) – Ganache bissap
Jacques Bockel chocolatier créateur (France) – On dirait le sud
Jacques Bockel chocolatier créateur (France) – Combava

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Nuts

Nut based pralines with dark chocolate

Delaveaux Chocolatier (France) – Praliné noisette
Joel Vilcoq Chocolatier (France) – Praliné pistache
Les Carrés Victoire (France) – Praliné eclat de caramel noir
Pralus (France) – Chardon noir
Pralus (France) – Gijanduja
Pralus (France) – Croqueur Noir
Chapon (France) – Canela

Nut based pralines with milk chocolate

Patrick Gelencser Chocolatier (France) – Valencia praliné chocolat au lait
Jacques Bockel chocolatier créateur (France) – Croustille
Pralus (France) – Praliné lait
zChocolat (France) – Barre Z lait
zChocolat (France) – Z lait

Nut based pralines with white chocolate

zChocolat (France) – Z blanc

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Others – fruit/sugar/butter/cream

Dark chocolate enrobed whole fruit

Pralus (France) – Citron confit

Milk chocolate torrone/manon/butter/cream

Pralus (France) – Nougatine lait

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Spreads

Spreads with dark chocolate (no milk powder)

Pralus (France) – Creme de noisettes pot 250gr