The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the fourth French Chocolatier Competition which was judged during spring 2020.

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 highest scoring entries that made it through to the final Grand Jury round, from which the Grand Jury select the prize winners, through private voting.

The Grand Jury follow strict rules, which you can read here (PDF).

The 2020 French Finalists are:

(In alphabetical order within each category)

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Flavoured bars

Dark chocolate bars with an infusion or flavouring

Néogourmets & Zebre en Cuisine (France)

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Ganaches, palets, ganache pralines and truffles

Unflavoured dark chocolate ganaches or truffles

Colomb Béréni Création C.B.C. (France)

Flavoured dark chocolate ganaches or truffles

Colomb Béréni Création C.B.C. (France)
L’Atelier du Confiseur (France)

Flavoured milk chocolate ganaches or truffles

L’Atelier du Confiseur (France)

Flavoured ganaches or truffles with combination coating or filling

Chocolaterie Agnès et Pierre (France)

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Nuts

Nut based pralines with dark chocolate

Chapon (France)

Nut based pralines with milk chocolate

L’Atelier du Confiseur (France)

Nut based pralines with combination chocolate

Chocolaterie Agnès et Pierre (France)

Milk chocolate dragées, enrobed whole nuts

Bovetti (France)

White chocolate dragées, enrobed whole nuts

Bovetti (France)

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Others – fruit/sugar/butter/cream/misc

Dark chocolate enrobed fruit pastes, jellies/gelée

L’Atelier du Confiseur (France)

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Spreads

Spreads with dark chocolate (no milk powder)

Bovetti (France)

Spreads with milk chocolate

Au Bon Chocolat (France)
Bovetti (France)
Charles Chocolartisan (France)
Chocolaterie Agnès et Pierre (France)