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European Craft Chocolatier Competitions 2021-22 – Grand Jury Finalists

March 27, 2022 12:24 pm by International Chocolate Awards in Finalists

Craft chocolate comps Finalists bon bons web page

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the 2021-22 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. Entries into the Craft Chocolatier competitions are required to give traceability details of the sources of cacao used in the chocolate and these are vetted before approving entries.

Finalists

The Grand Jury Finalists are the entrants that made it through to the final Grand Jury round, having at least one product that scored at 80/100 or more. (80/100 is the score from which products are considered to have fine flavor quality and be free of major defects.) The scores are finalised by the Grand Jury, who consider and review products where there is not a high level of agreement within the main judging panel. Products with scores with a high level of agreement will be automatically assigned prizes according to their score.

Prizes

While listing as a Grand Jury Finalist is an achievement in itself, not all Finalists will receive a prize. Prizes are awarded according to standard benchmark scores for each medal, which may be varied according to the category, local conditions and statistical analysis of the judging scores.

Scores

Scores will be made public after the winners are announced and will be shown for the Finalists only (80+). Scores are not shown for entries that did not achieve a Finalist level to maintain entrant confidentiality.

The scores are calculated using the IICCT Flavor Profiling system and are weighted to match recognised coffee scores, where speciality coffee would begin with a minimum score of 80/100 and upwards.

The 2021-22 European Craft Chocolatier Finalists are:

(In alphabetical order within each category)


Flavoured bars

Dark chocolate bars with a filling

PetriS Chocolate (Finland) – Crispy Cherry Bar (83.58)

Milk chocolate bars with inclusions or pieces

Lyra (Slovakia) – Crazy pecan caramel (83.15)
PetriS Chocolate (Finland) – Almond “milk” Chocolate Bar (80.69)

Milk chocolate bars with a filling

Trondheim Sjokolade (Norway) – Liquorice caramel bar (81.73)

White chocolate bars with a filling

PetriS Chocolate (Finland) – Caramelized White Chocolate Cookie Bar (83.13)

Combination chocolate bars with an infusion or flavouring

Maria Magdalena Bizgan (Romania) – Mastic, vanilla, cardamom Chocolate Bar (84.20)

Combination chocolate bars with a filling

PetriS Chocolate (Finland) – Hazelnut Cookie Chocolate Bar (80.62)


Ganaches, palets, ganache pralines and truffles

Unflavoured dark chocolate ganaches or truffles

Andreas Muschler (Germany) – Emelie (89.36)
Ara Chocolat (France) – Ganache Nature Agua Viva Criollo (88.96)

Flavoured dark chocolate ganaches or truffles

Harrer Chocolat (Hungary) – green coriander (89.93)
Harrer Chocolat (Hungary) – Kaffirlime lemongrass (88.90)
Maria Magdalena Bizgan (Romania) – Black cherry dark chocolate ganache (87.14)
Maria Magdalena Bizgan (Romania) – Quince fruit and alcohol dark ganache (86.72)
Maria Magdalena Bizgan (Romania) – Spicy mango dark ganache (86.68)
Suklaa Täplä (Finland) – Cloudberry Night (86.65)
La Fèverie by Hasnaâ (France) – Ganache au vin – Pauillac (85.85)
La Fèverie by Hasnaâ (France) – Ganache au vin – Pomerol (85.67)
Maria Magdalena Bizgan (Romania) – Lemongrass coconut spicy dark ganache (85.13)
Shinichi Asaba (Belgium) – Dark chocolate with quince and Earl Grey (85.10)
Fjåk Chocolate (Norway) – Lervig Christmas beer bonbon (84.24)
PetriS Chocolate (Finland) – Kuura (80.63)

Flavoured milk chocolate ganaches or truffles

Friis-Holm Chokolade (Denmark) – Green Cinnamon (87.08)
Andreas Muschler (Germany) – Mogador (86.75)
La Fève by Pavel Pavlov (Bulgaria) – Rose geranium (85.45)
Ariqua Denis Chocolatier (Belgium) – La Royale (82.13)
La Vie Chocolat (Czech Republic) – Passion fruit (82.10)
Trondheim Sjokolade (Norway) – Popcorn Caramel (81.75)

Flavoured white chocolate ganaches or truffles

Friis-Holm Chokolade (Denmark) – Black Currant (87.68)
Summerbird (Denmark) – Chocolate Truffles Liquorice (87.38)
La Vie Chocolat (Czech Republic) – Strawberries with balsamic (86.16)
Jentene på Tunet – Chocolatier (Norway) – Pasjonsfest med yoghurt (85.57)
PetriS Chocolate (Finland) – Rosmarin – Seabuckthorn (85.38)
Trondheim Sjokolade (Norway) – Yuzu Cheesecake (84.61)
Shinichi Asaba (Belgium) – Quince and bergamot (83.54)
La Vie Chocolat (Czech Republic) – Pistachio (82.14)
Trondheim Sjokolade (Norway) – Lemon Meringue Pie (81.75)

Flavoured ganaches or truffles with combination coating or filling

Jentene på Tunet – Chocolatier (Norway) – Multe og tindved (88.28)
Maria Magdalena Bizgan (Romania) – Irish coffee Piura ganache (86.78)
Chocolatte (Sweden) – Vanilla caramel / blackcurrant (86.70)
Jentene på Tunet – Chocolatier (Norway) – Karamellpasjon (86.21)
Jentene på Tunet – Chocolatier (Norway) – Lakris og banan (86.20)
Jentene på Tunet – Chocolatier (Norway) – Kremet bringebær (85.33)
Maria Magdalena Bizgan (Romania) – Blackberry lavanda two layers ganache (85.17)
Trondheim Sjokolade (Norway) – Cinnamon Bun (84.88)
Jentene på Tunet – Chocolatier (Norway) – Pærefull (84.77)
Jentene på Tunet – Chocolatier (Norway) – Solbærdugg med marshmallows (83.80)
Jentene på Tunet – Chocolatier (Norway) – Jordbærkyss (83.42)
Jentene på Tunet – Chocolatier (Norway) – Epleglede (83.40)
Zart Pralinen Chocolate Makers (Austria) – Verjus (83.10)
PetriS Chocolate (Finland) – Blackcurrant (82.70)
Jentene på Tunet – Chocolatier (Norway) – Blåbærflyt (81.33)
Trondheim Sjokolade (Norway) – Espresso Brasil (81.05)
Chocolatte (Sweden) – Gooseberry / black sesame (80.70)


Nuts

Nut based pralines with dark chocolate

La Fèverie by Hasnaâ (France) – Praliné Noisette Croustillant (87.38)
SIGOJI (Belgium) – Pavé Cinacien – Noisettes Cafe (84.55)
Ara Chocolat (France) – Praliné Noix de Cajou (83.65)
SIGOJI (Belgium) – Pavé Cinacien – Noisettes Citron Yuzu (82.22)
Andreas Muschler (Germany) – Almera (81.26)

Dark chocolate enrobed marzipan

Trondheim Sjokolade (Norway) – Trio (81.16)
Maria Magdalena Bizgan (Romania) – Yuzu Ginger Marzipan (80.50)

Dark chocolate dragées, enrobed whole nuts

HILL BAR (France) – Feves Enrobées (80.11)

Nut based pralines with milk chocolate

SIGOJI (Belgium) – Pave Cinacien – Praline Cacahuetes (86.25)
Jentene på Tunet – Chocolatier (Norway) – Hasselknas (85.85)
Shinichi Asaba (Belgium) – Umami , Bonbon Au Chocolat With Miso (84.22)
PetriS Chocolate (Finland) – Hazelnut Pralin (83.42)
Summerbird (Denmark) – Noisette Dragée (82.43)
Zart Pralinen Chocolate Makers (Austria) – Spekulatius (82.03)

Nut based pralines with combination chocolate

La Fève by Pavel Pavlov (Bulgaria) – Pecan (87.39)
Das Bernsteinzimmer (Germany) – Pekan – Karamell – Tarte (87.26)
Das Bernsteinzimmer (Germany) – Boozy Pfirsich Melba (80.78)

Combination chocolate dragées, enrobed whole nuts

Lyra (Slovakia) – Maximum Hazelnuts Caramel (85.81)

Milk chocolate dragées, enrobed whole nuts

PetriS Chocolate (Finland) – ” Milk ” Chocolate Marcona Almond (83.87)
Fjåk Chocolate (Norway) – Liquorice enrobed almonds (82.85)

Nut based pralines with white chocolate

Fjåk Chocolate (Norway) – Bergamot caramel & breton biscuit (86.86)

White chocolate dragées, enrobed whole nuts

Harrer Chocolat (Hungary) – Blackcurrant – lavender almond dragée (84.03)
Fjåk Chocolate (Norway) – Lingonberry enrobed almonds (80.42)


Caramels

Milk chocolate enrobed caramels

SIGOJI (Belgium) – Truffe Passion – Poire Piment D’espelett (85.59)
Maria Magdalena Bizgan (Romania) – Salty caramel milk chocolate (85.20)
Trondheim Sjokolade (Norway) – Liquorice Caramel (84.23)
Das Bernsteinzimmer (Germany) – Orangenkaramell (81.05)

White chocolate enrobed caramels

Maria Magdalena Bizgan (Romania) – Coffee whisky white chocolate caramel (89.78)
Carré Noir (Belgium) – French Kiss (82.62)
Summerbird (Denmark) – Amber (81.15)


Others – fruit/sugar/butter/cream/misc

Dark chocolate enrobed fruit pastes, jellies/gelée

Harrer Chocolat (Hungary) – Peru – ginger passionfruit dragée (85.44)
Friis-Holm Chokolade (Denmark) – Frederiksdal Cherry (83.62)

Dark chocolate enrobed whole fruit

Andreas Muschler (Germany) – Orangeatstäbchen (86.66)

Dark chocolate enrobed manon/butter/cream

Friis-Holm Chokolade (Denmark) – Calvados (81.18)

White chocolate enrobed fruit pastes, jellies/gelée

PetriS Chocolate (Finland) – Raspberry Liquorice (88.00)

White chocolate enrobed manon/butter/cream

Friis-Holm Chokolade (Denmark) – Absinthe (84.77)
Harrer Chocolat (Hungary) – Raspberry – honey nougat dragée (84.53)


Spreads

Spreads with dark chocolate (no milk powder)

Bonneheure GmbH (Switzerland) – Crema di Nocciole e Cacao (87.88)
HILL BAR (France) – Nocciola (85.52)
HILL BAR (France) – Gianduja (80.81)
Fjåk Chocolate (Norway) – Hazelnut & dark chocolate spread (80.21)

Spreads with milk chocolate

Fjåk Chocolate (Norway) – Gingerbread milk chocolate spread (85.33)
Charles Chocolartisan (France) – Pâte à tartiner Façon Rocher (85.11)
La Vie Chocolat (Czech Republic) – Salted caramel with Tonka (80.65)