French Chocolatier Competition 2018 Grand Jury Finalists

maig 22, 2018 9:43 pm by International Chocolate Awards in Finalists

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)

Barres de sabors

Barres de xocolata blanca amb una infusió o aroma

Chapon (France) – Tablette blanc Tonka Reglisse

Barres de xocolata blanca amb inclusions o trossos

Mascarin (France) – Chocolat blanc fondant vanille bourbon

Ganaches, palets, bombons i trufes ganache

Ganaches xocolata negra sense aromatitzar o trufes

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

Ganaches o trufes de xocolata negra aromatitzada

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

Ganaches de xocolata amb llet o trufes

Pralus (France) – Ganache lait

Ganaches o trufes utilitzant recobriment o farcit negre / amb llet

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
Colomb Béréni Création C.B.C. (France) – chocolat passion/framboise
Jacques Bockel chocolatier créateur (France) – Combava
Jacques Bockel chocolatier créateur (France) – On dirait le sud
Joel Vilcoq Chocolatier (France) – Ganache bissap

Bombons a base de fruits secs, nous recobertes

Bombons a base de fruita seca / gianduja amb xocolata negra

Chapon (France) – Canela
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) – Croqueur Noir
Pralus (France) – Gijanduja

Praliné a base de nous / gianduja amb xocolata amb llet

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

Nut based pralines with white chocolate

zChocolat (France) – Z blanc

Altres – fruita / sucre / mantega / crema

Fruita sencera recoberta de xocolata negra

Pralus (France) – Citron confit

Manon / mantega / crema recoberta de xocolata amb llet

Pralus (France) – Nougatine lait

Cremes per untar

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

Pralus (France) – Creme de noisettes pot 250gr