Italian/Mediterranean Chocolatier Winners 2019

març 31, 2019 10:10 am by International Chocolate Awards in Winners

The International Chocolate Awards is pleased to announce the Winners of the Italian/Mediterranean Competition, which was judged in Florence, Italy from 8 – 12 March 2019. This competition was open to all companies with their main business or head office in the countries listed: Croatia, Cyprus, Egypt, Greece, Israel, Italy, Malta, Morocco, Portugal, Spain, Turkey, United Arab Emirates and all Middle East and North African companies.

The combined Italian National and Mediterranean regional chocolate competition brings together cultures and chocolate companies sharing the influence and ingredients of the Mediterranean sea. Winners will pass through to the World Final in Florence, in October 2019.

This regional competition awards prizes for chocolatier products including filled chocolates/bonbons, pralines, flavoured bars and chocolate spreads. Plain/origin and flavoured bean-to-bar products from all European, African and Middle East chocolate makers will be judged at the European Bean-to-bar Chocolate Maker competition, held in Copenhagen, Denmark 12–16 June, 2019.

The International Chocolate Awards is an independent competition recognising excellence in fine chocolate making and in the products made with fine chocolate.

Judges

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

Prizes

The categories judged included flavoured chocolate bars, filled chocolates and spreads, and are based on yearly feedback from our entrants and in consultation with the fine chocolate industry. All judging is anonymised, including at the Grand Jury final session, where Golds, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules.

Awards are awarded only to entries that meet the required standard for each prize.

(Prizes are shown in alphabetical order for each medal)


Barres de sabors

Barres de xocolata negra amb una infusió o aroma

Bronze: T’a Milano  (Italy) – Tavoletta al limone

Barres de xocolata negra amb inclusions o trossos

Bronze: Gardini  (Italy) – “Speziali” fondente con caffè e cardamomo
Bronze: Gardini  (Italy) – “Speziali”: fondente con tè verde Sakura

Barres de xocolata negra amb un farcit

Bronze: Gardini  (Italy) – “Insolito” gianduia salata

Barres de xocolata amb llet amb una infusió o aroma

Bronze: Monper Chocolate  (Spain) – Chocolate Anchoa Monper

Barres de xocolata amb llet amb inclusions o trossos

Silver: Monper Chocolate  (Spain) – Chocolate Curry con Kikos Monper
Bronze: Gardini  (Italy) – Cacao e Sale: latte con sale e olio EVO
Bronze: Gardini  (Italy) – Cacao e Sale: latte sale e liquerizia

Barres de xocolata amb llet amb un farcit

Gold: Volpati Davide  (Italy) – Gianduia ai Tre Gusti
Bronze: Volpati Davide  (Italy) – Gianduia Caterina

Barres de xocolata blanca amb una infusió o aroma

Silver: Monper Chocolate  (Spain) – Chocolate Leche Merengada Monper
Silver: Monper Chocolate  (Spain) – Chocolate Mojito Monper
Silver: T’a Milano  (Italy) – Tavoletta zafferano

Barres de xocolata blanca amb inclusions o trossos

Bronze: T’a Milano  (Italy) – Tavoletta sale delle Hawaii


Ganaches, palets, bombons i trufes ganache

Ganaches xocolata negra sense aromatitzar o trufes

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Buffalo Cream
Silver: Giuseppe Manilia  (Italy) – Tartufo Piura 72,5%
Silver: Paola Bertani  (Italy) – Elba Piura
Silver: Paola Bertani  (Italy) – Piura Paolina

Ganaches o trufes de xocolata negra aromatitzada

Gold: Paola Bertani  (Italy) – Silosò
Silver: Paola Bertani  (Italy) – Aleatica
Silver: Paola Bertani  (Italy) – Dressing
Silver: Slitti  (Italy) – Pralina Irish Coffee (**)
Silver: Torta Pistocchi Firenze  (Italy) – Torta Martinica Dream
Silver: Vestri  (Italy) – Praline Cipolla e Aceto Balsamico
Bronze: Slitti  (Italy) – Pralina Caffè Turco (**)
Bronze: Slitti  (Italy) – Pralina Passion Fruit (**)

Ganaches de xocolata amb llet o trufes

Silver: Piccola Pasticceria  (Italy) – Albicocca e Sambuco
Silver: Piccola Pasticceria  (Italy) – Moscato e Menta

Ganaches o trufes de xocolata blanca

Gold: Torta Pistocchi Firenze  (Italy) – Torta Albicocca e Cognac


Bombons a base de fruits secs, nous recobertes

Bombons a base de fruita seca / gianduja amb xocolata negra

Gold: Guido Castagna  (Italy) – Cremino Menta e Liquirizia (**)
Gold: Guido Castagna  (Italy) – Giuinott (**)
Silver: Bardini  (Italy) – Tartufo Bardini (**)
Silver: Guido Castagna  (Italy) – Cremino Cannella e Calendula (**)
Silver: Guido Castagna  (Italy) – Cremino Fiore di malva e Cardamomo (**)
Silver: Guido Castagna  (Italy) – Cremino Pistacchio di Bronte (**)
Bronze: Bardini  (Italy) – Cremino Bardini (**)
Bronze: Bardini  (Italy) – Gianduiotto Bardini (**)
Bronze: Bodrato Cioccolato  (Italy) – Cremino Tanzania (**)
Bronze: Giraudi  (Italy) – Croccantello Nocciola
Bronze: Giraudi  (Italy) – Gianduiotto 4.3

Dragees de xocolata negra, nous senceres recobertes

Bronze: Piccola Pasticceria  (Italy) – Nocciola Piemonte Bassinata al Gianduia

Massapà recobert de xocolata negra

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Wild oregano and lemon of Sorrento
Silver: Cioccolateria Buschese Fagiolo Peirano  (Italy) – Bacio del Tricolore (Marchio Registrato)

Praliné a base de nous / gianduja amb xocolata amb llet

Gold: Vestri  (Italy) – Cremino Sale Miyakojima
Silver: Cioccolato TAF  (Italy) – Cremino al Rosmarino
Silver: Gardini  (Italy) – Cremino Bigusto con Amarene
Silver: Gardini  (Italy) – Cremino Bigusto con Liquerizia
Silver: Gardini  (Italy) – Cremino Bigusto con Noci
Silver: Piccola Pasticceria  (Italy) – Cremino Tre Colori
Silver: Varvaro l’arte nobile del cioccolato  (Italy) – Cremino al Pistacchio e Nocciole
Bronze: Piccola Pasticceria  (Italy) – Piccolo Gianduja
Bronze: Varvaro l’arte nobile del cioccolato  (Italy) – Cremino a tre strati
Bronze: Vestri  (Italy) – Pralina Sale e Sesamo Nero Caramellato

Dragees de xocolata amb llet, nous senceres recobertes

Gold: Slitti  (Italy) – Mandorle d’Avola (**)
Silver: Slitti  (Italy) – Pistacchi di Bronte (**)

Dragees de xocolata blanca, nous senceres recobertes

Silver: Torta Pistocchi Firenze  (Italy) – Drageès Pistacchio Siciliano e arancia
Bronze: T’a Milano  (Italy) – Dragees caramello e sale


Altres – fruita / sucre / mantega / crema

Pastes de fruita recobertes de xocolata negra, gelatina/gelée

Gold: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn
Silver: Pelagagge Riccardo  (Italy) – Clementina candita con honeybush e mango
Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Boero
Bronze: Oberhöller  (Italy) – Il coure al caramello (**)
Bronze: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Violetta

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

Silver: DEPETRIS RICCARDO / Depetris…i Ciculaté  (Italy) – Persi Pien
Silver: Slitti  (Italy) – Black Cherry (**)
Silver: Slitti  (Italy) – Fragole (**)
Silver: Torta Pistocchi Firenze  (Italy) – Uvetta cioccolato al latte e mandorla


Cremes per untar

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

Gold: Guido Castagna  (Italy) – Crema Nocciola +55 (**)
Silver: Ciokkolando di Grillo Salvatore  (Italy) – Crema Spalmabile Fondente EVO
Bronze: Ciokkolando di Grillo Salvatore  (Italy) – Crema Spalmabile Gianduia
Bronze: Vestri  (Italy) – La Pura
Bronze: Volpati Davide  (Italy) – Elenella Nocciola (**)

Cremes per untar de xocolata amb llet

Silver: Slitti  (Italy) – Crema da Spalmare Riccosa (**)


Cremes per untar de llet

Cremes per untar de xocolata blanca

Gold: Piccola Pasticceria  (Italy) – Buongiorno allo Zabaione


Special awards

Given for entries that qualify for the special category criteria

Barres de xocolata amb llet amb una infusió o aroma

Special – Gastronomic: Monper Chocolate  (Spain) – Chocolate Anchoa Monper

Ganaches xocolata negra sense aromatitzar o trufes

Special – Local ingredients: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Buffalo Cream
Special – Classic: Giuseppe Manilia  (Italy) – Tartufo Piura 72,5%
Gold – Alternate sugars: Giuseppe Manilia  (Italy) – Tartufo Piura 72,5%
Special – Classic: Paola Bertani  (Italy) – Elba Piura

Ganaches o trufes de xocolata negra aromatitzada

Special – Gastronomic: Paola Bertani  (Italy) – Silosò
Special – Local ingredients: Paola Bertani  (Italy) – Aleatica
Silver – Mixed dark/milk/white: Paola Bertani  (Italy) – Aleatica
Gold – Mixed dark/milk/white: Paola Bertani  (Italy) – Dressing
Special – Gastronomic: Paola Bertani  (Italy) – Dressing
Special – Local ingredients: Paola Bertani  (Italy) – Dressing
Special – Gastronomic: Vestri  (Italy) – Praline Cipolla e Aceto Balsamico

Bombons a base de fruita seca / gianduja amb xocolata negra

Gold – Flavoured cremino: Guido Castagna  (Italy) – Cremino Menta e Liquirizia
Gold – Gianduiotto: Guido Castagna  (Italy) – Giuinott
Special – Innovation: Guido Castagna  (Italy) – Giuinott

Massapà recobert de xocolata negra

Special – Local ingredients: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Wild oregano and lemon of Sorrento
Special – Classic: Cioccolateria Buschese Fagiolo Peirano  (Italy) – Bacio del Tricolore (Marchio Registrato)

Praliné a base de nous / gianduja amb xocolata amb llet

Special – Classic: Piccola Pasticceria  (Italy) – Cremino Tre Colori
Gold – Organic: Piccola Pasticceria  (Italy) – Cremino Tre Colori

Pastes de fruita recobertes de xocolata negra, gelatina/gelée

Gold – Boero: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn
Special – Local ingredients: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn
Silver – Boero: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Boero
Special – Local ingredients: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Boero
Special – Local ingredients: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Violetta

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

Special – Local ingredients: DEPETRIS RICCARDO / Depetris…i Ciculaté  (Italy) – Persi Pien