Italian/Mediterranean Chocolatier Competition 2018 – Grand Jury Finalists

març 10, 2018 9:07 am by International Chocolate Awards in Finalists, Results

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the Italian/Mediterranean Chocolatier Competition which was judged in Florence, Italy from 23 – 26 February 2018.

The judges were drawn from local experts, food journalists and pastry chefs and members of our permanent international Grand Jury and guest judges.

The Grand Jury Finalists are the entries that made it through to the final Grand Jury round, following an initial technical Selection round and two 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 received a prize.

The 2018 Italian/Mediterranean Chocolatier Finalists are:

(In alphabetical order within each category)

Barres llises/originals

Barres llises/originals de xocolata negra amb sabor aspre

Gardini (Italy) – “Rustico”

Barres de sabors

Barres de xocolata negra amb una infusió o aroma

T’a Milano (Italy) – Tavoletta al limone

Barres de xocolata negra amb inclusions o trossos

Bodrato Cioccolato (Italy) – Dark chocolate with coffee and star anice
Bodrato Cioccolato (Italy) – Dark chocolate with pink pepper and cocoa beans
Gardini (Italy) – “Speziali” , fondente con caffè e cardamomo
Gardini (Italy) – “Speziali”: fondente con tè verde Sakura

Barres de xocolata negra amb un farcit

Gardini (Italy) – “Insolito” , Gianduia Salata
Piccola Pasticceria (Italy) – Caramello e Sale di Mothya
Piccola Pasticceria (Italy) – Chinotto di Savona

Barres de xocolata amb llet amb inclusions o trossos

Gardini (Italy) – Cacao e Sale: latte con sale e olio EVO
Gardini (Italy) – Cacao e Sale: latte sale e liquerizia

Barres de xocolata blanca amb una infusió o aroma

T’a Milano (Italy) – Tavoletta cioccolato bianco al Caramello e Sale delle Hawaii
T’a Milano (Italy) – Tavoletta zafferano e cioccolato bianco

Barres de xocolata blanca amb inclusions o trossos

Bodrato Cioccolato (Italy) – White chocolate bar with cranberry and cinnamon
Bodrato Cioccolato (Italy) – White Chocolate Bar With Strawberry, Vanilla and Lemon
Bruno Chocolate (Israel) – Tiras bar

Ganaches, palets, bombons i trufes ganache

Ganaches xocolata negra sense aromatitzar o trufes

Ika Chocolate (Israel) – Dark ganache
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Buffalo Cream
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Vietnam Buffalo Cream

Ganaches o trufes de xocolata negra aromatitzada

Fanucchi Daniel (Italy) – Vietnouth
Ika Chocolate (Israel) – Basil ganache
Ika Chocolate (Israel) – Coffee and Cardamon Ganache
Ika Chocolate (Israel) – Earl grey tea ganache
Ika Chocolate (Israel) – Grapefruit Ganache
Ika Chocolate (Israel) – Rum and Marzipan
Piccola Pasticceria (Italy) – Bonet
Ronen Aflalo (Israel) – A Middle East and Caribbean Date
Slitti (Italy) – Pralina Irish Coffee
Slitti (Italy) – Pralina Lampone
Torta Pistocchi Firenze (Italy) – Alchermes Fiorentino
Torta Pistocchi Firenze (Italy) – Torta Martinica Dream

Ganaches de xocolata amb llet o trufes

Giuseppe Manilia (Italy) – Profumo di passione
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Salty Madagascar

Ganaches o trufes de xocolata blanca

Bruno Chocolate (Israel) – Strawberry cheesecake
Piccola Pasticceria (Italy) – Biancomangiare
Torta Pistocchi Firenze (Italy) – Elisa’s Cake
Torta Pistocchi Firenze (Italy) – Torta di cioccolato bianco e Albicocche al Cognac

Ganaches o trufes utilitzant recobriment o farcit negre / amb llet

Chiarascuro (Italy) – Giò latte
Ika Chocolate (Israel) – Zaatar
Paola Francesca Bertani (Italy) – Aleatica
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Pistacchio Bronte
Ronen Aflalo (Israel) – Middle East Praline
Slitti (Italy) – Pralina Cappuccino

Bombons a base de fruits secs, nous recobertes

Bombons a base de fruita seca / gianduja amb xocolata negra

Falicetto Cioccolato Puro Piacenza (Italy) – Tartufo Falicetto
Guido Castagna (Italy) – Cremino Cannella Calendula
Guido Castagna (Italy) – Cremino Cardamomo Malva
Guido Castagna (Italy) – Cremino Menta liquirizia
Guido Castagna (Italy) – Cremino Pistacchio

Gianduiotto de xocolata negra

Bardini (Italy) – Cremino Bardini
Bardini (Italy) – Gianduiotto Bardini
Guido Castagna (Italy) – Giuinott

Cremino de xocolata negra amb sabor

Andrea Bianchini Chocolate Luxory Collection (Italy) – 2018
Bodrato Cioccolato (Italy) – cremino with salt maldon flakes
Gardini (Italy) – Cremino Bigusto con Amarene
Gardini (Italy) – Cremino Bigusto con Liquerizia
Gardini (Italy) – Cremino Bigusto con Noci
Gardini (Italy) – Cremino Bigusto con Uvetta di Corinto

Massapà recobert de xocolata negra

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Violetta
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Wild oregano and lemon of Sorrento
Sensaciones de Chocolate (Spain) – Azahar

Praliné a base de nous / gianduja amb xocolata amb llet

Giraudi (Italy) – Pralina Pistacchio

Gianduiotto de xocolata amb llet

Davide appendino Bean[TO]Ciok (Italy) – Gianduiotto
Giraudi (Italy) – Gianduiotto Classico
Piccola Pasticceria (Italy) – Piccolo Gianduja

Cremino xocolata amb llet sense aromatitzar

Piccola Pasticceria (Italy) – Cremino Tre Colori
Varvaro (Italy) – Cremino a Tre Strati

Massapà recobert de xocolata amb llet

Piccola Pasticceria (Italy) – Zuppa Inglese

Dragees de xocolata amb llet, nous senceres recobertes

Slitti (Italy) – Mandorle d’Avola

Nut based pralines with white chocolate

Bardini (Italy) – Tartufo Bardini
Tartuflanghe (Italy) – Pistacchio Praline
Tartuflanghe (Italy) – White praline with hazelnuts

Dragees de xocolata blanca, nous senceres recobertes

Torta Pistocchi Firenze (Italy) – Drageès di Pistacchio Siciliano, cioccolato bianco, polvere di arancia e sale marino

Caramels

Caramels recoberts de xocolata amb llet

Andrea Bianchini Chocolate Luxory Collection (Italy) – Saladin
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Salty Buffalo Caramel

Altres – fruita / sucre / mantega / crema

Pastes de fruita recobertes de xocolata negra, gelatina/gelée

Cioccolato Mezzasoma (Italy) – Amore liquido

Pastes de fruita recobertes de xocolata amb llet, gelatina/gelée

Bruno Chocolate (Israel) – Sesame and Pear

Fruita sencera recoberta de xocolata negra

Cioccolato Orsini (Italy) – Liquorice Grappa Dark
Falicetto Cioccolato Puro Piacenza (Italy) – Sgranfgnòn – Boero – Graffione
Pelagagge Riccardo (Italy) – Clementina candita con honeybush e mango
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Boero
Slitti (Italy) – GInger

Fruita sencera recoberta de xocolata amb llet

Slitti (Italy) – Alkekengi
Slitti (Italy) – Black Cherry
Torta Pistocchi Firenze (Italy) – Uvetta cioccolato al latte e mandorla

Manon / mantega / crema recoberta de xocolata blanca

T’a Milano (Italy) – Dragees caramello e sale rivestito di cioccolato biondo

Cremes per untar

Cremes per untar de xocolata negra (sense llet en pols)

Guido Castagna (Italy) – +55
La Botteghina del Cioccolato (Italy) – La nocciolosa
Maison della Nocciola (Italy) – Fondente Crema di Nocciole e Cacao
Oberhöller (Italy) – Crema di nocciole e cacao privo di lattosio

Cremes per untar de xocolata amb llet

Giraudi (Italy) – Giacometta Pistacchio
Maison della Nocciola (Italy) – Crema Gianduja
Piccola Pasticceria (Italy) – Buongiorno alla Nocciola
Piccola Pasticceria (Italy) – Buongiorno allo Zabaione
Slitti (Italy) – Crema da Spalmare Riccosa