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Italian/Mediterranean Craft Chocolatier Competition 2021-22 – Grand Jury Finalists

novembre 28, 2021 4:22 pm by International Chocolate Awards in Finalists, Results, Uncategorized @ca

ItalianMed Finalists teaser

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the Italian/Mediterranean Chocolatier Competition which was judged during autumn 2021.

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 a main round of 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).

The 2021-22 Italian/Mediterranean Craft Chocolatier Finalists are:

(In alphabetical order within each category)


Barres de sabors

Barres de xocolata negra amb una infusió o aroma

T’a Milano (Italy) – Tavoletta Limone e fondente 66% (84.26)

Barres de xocolata negra amb inclusions o trossos

Gardini (Italy) – “Rustico” (84.59)

Barres de xocolata negra amb un farcit

Gardini (Italy) – “Insolito” Gianduia Salata (85.52)

Barres de xocolata amb llet amb una infusió o aroma

Kaitxo (Spain) – Etxeko Masala (87.33)
Gardini (Italy) – Cacao & Sale Dolce, con liquerizia (84.58)

Barres de xocolata amb llet amb inclusions o trossos

Joan Baixas (Spain) – Chocolate con leche 51% con kikos (88.78)
Kaitxo (Spain) – Txokolate con leche con regaliz y violet (86.10)
Bruno Chocolate (Israel) – Passion gray (83.20)

Barres de xocolata blanca amb una infusió o aroma

T’a Milano (Italy) – Tavoletta Bianco Caramello e Liquirizia (88.42)
T’a Milano (Italy) – Tavoletta Caramello e Sale delle Hawaii (84.78)

Barres de xocolata blanca amb inclusions o trossos

Bruno Chocolate (Israel) – Yuzu-Basilic (87.15)


Ganaches, palets, bombons i trufes ganache

Ganaches xocolata negra sense aromatitzar o trufes

Depetris Riccardo / Depetris…i Ciculaté (Italy) – Alternative (87.93)
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Perù Buffalo Cream (87.90)
Casa Cacao | El Celler de Can Roca (Spain) – Piura’s 66% Chocolate Bonbon (85.08)
Giuseppe Manilia (Italy) – TARTUFINO FONDENTE 72% (83.37)
Casa Cacao | El Celler de Can Roca (Spain) – Awajun Community’s Bonbon (82.28)

Ganaches o trufes de xocolata negra aromatitzada

Giuseppe Manilia (Italy) – Rosemary lavanda e fondente (89.85)
Casa Cacao | El Celler de Can Roca (Spain) – Girona Apple and Thyme bonbon (88.10)
Casa Cacao | El Celler de Can Roca (Spain) – The Macallan DoubleCask 12 Yrs Bonbon (87.13)
Casa Cacao | El Celler de Can Roca (Spain) – The Great Chocolate (87.09)
Joan Baixas (Spain) – Bombón ganache Origen Piura con mucílago (86.88)
Bellantoni Cioccolato (Italy) – Dragée Rum e Uvetta (86.28)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Xela (85.85)
Bruno Chocolate (Israel) – szechuan (83.80)
Casa Cacao | El Celler de Can Roca (Spain) – Destilation of Ratafia bonbon (82.63)
Casa Cacao | El Celler de Can Roca (Spain) – Cherry and Elderflower chocolate (80.70)

Ganaches de xocolata amb llet o trufes ..

Casa Cacao | El Celler de Can Roca (Spain) – Arhuacos Community’s Bonbon (84.10)

Ganaches de xocolata amb llet o trufes

JackRabbit Chocolate Studio (South Africa) – Malva Pudding (80.06)

Ganaches o trufes de xocolata blanca

Ronen Aflalo (Israel) – The yuzu bonbon (89.20)
Monia Achille (Italy) – Marrakech (85.20)
Ronen Aflalo (Israel) – repsbery bonbon (83.20)

Ganaches o trufes utilitzant recobriment o farcit negre / amb llet

Stefania Massera – Pasticceria Gino Massera (Italy) – Polenta e lacc (Polenta e latte) (88.13)
Stefania Massera – Pasticceria Gino Massera (Italy) – Al Malinteisa (Il Malinteso) (87.93)
JackRabbit Chocolate Studio (South Africa) – Spicey Blonde & Clemengold (86.60)
Casa Cacao | El Celler de Can Roca (Spain) – Cacao Juice bonbon (83.37)
riki rika bitton (Israel) – Vegan raspberry cherry praline (80.14)


Bombons a base de fruits secs, nous recobertes

Bombons a base de fruita seca / gianduja amb xocolata negra

Guido Castagna (Italy) – Pralina Menta Liquirizia (94.75)
Guido Castagna (Italy) – Giuinott (94.30)
Guido Castagna (Italy) – Pralina Malva Cardamomo (93.73)
Guido Castagna (Italy) – Pralina Pistacchio (92.57)
Guido Castagna (Italy) – Pralina Calendula Cannella (90.20)
Monia Achille (Italy) – Mmmiele (89.50)
Giuseppe Manilia (Italy) – Croccantino alla nocciola (86.25)
Fiore 1827 (Italy) – Pralina Cassata Fiorenza (84.50)
Casa Cacao | El Celler de Can Roca (Spain) – Hazelnut Gianduja and Butter Cookie (81.49)

Massapà recobert de xocolata negra

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Origano Selvatico di Montagna e Limone (93.63)
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Violetta Selvatica (93.22)

Dragees de xocolata negra, nous senceres recobertes

Piccola Pasticceria (Italy) – Nocciola Piemonte Bassinata al Gianduia (92.13)

Praliné a base de nous / gianduja amb xocolata amb llet

Ronen Aflalo (Israel) – Tehini bonbon (88.32)
Bellantoni Cioccolato (Italy) – Cremino Nocciola e Caffè (86.65)
Il Cocciolato (Italy) – IL COCCIOLATINO (82.02)
Varvaro (Italy) – Cremino a Tre Strati (81.43)

Praliné a base de nous / gianduja amb xocolata amb llet …

Gardini (Italy) – Cremino con liquirizia (93.15)
Gardini (Italy) – Cremino con Amarene (91.25)
Piccola Pasticceria (Italy) – Cremino tre colori (90.73)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Mucillago (90.52)
Piccola Pasticceria (Italy) – Piccolo gianduja (90.35)
Varvaro (Italy) – Cremino al Pistacchio e Nocciole (89.10)
Gardini (Italy) – Cremino con Noci (88.67)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Persi pien (88.48)
Stefania Massera – Pasticceria Gino Massera (Italy) – Ninsòla dla Bessa (Nocciola della Bessa) (87.55)
Falicetto Cioccolato Puro Piacenza (Italy) – DiPC (85.30)

Dragees de xocolata amb llet, nous senceres recobertes

Bellantoni Cioccolato (Italy) – Dragée Gianduia Revolution (80.61)

Nut based pralines with white chocolate

Caon Chocolate (Italy) – Matcha Love (87.70)
Gardini (Italy) – Cremino al Pistacchio (86.88)
Monia Achille (Italy) – Tuscia (82.31)

Dragees de xocolata blanca, nous senceres recobertes

Bellantoni Cioccolato (Italy) – Dragèe Pinolo alla Camomilla (94.37)
Bellantoni Cioccolato (Italy) – Dragée Pistacchio al Cardamomo (89.62)
Casa Cacao | El Celler de Can Roca (Spain) – Pistachio with Green Peas Chocolate (85.79)
T’a Milano (Italy) – Caramello con cioccolato bianco e sale (83.87)
Bellantoni Cioccolato (Italy) – Dragée Tiramisù Concept (83.72)


Altres – fruita / sucre / mantega / crema

Pastes de fruita recobertes de xocolata negra, gelatina/gelée

JackRabbit Chocolate Studio (South Africa) – Cape Gooseberry & Strawberry (85.92)

Fruita sencera recoberta de xocolata negra

Falicetto Cioccolato Puro Piacenza (Italy) – Sgranfgnòn – Boero (94.48)
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Ciliegia al Cognac (89.91)
Maychoco (Spain) – Mango bañado en `bean to bar´70% Perú (86.23)
Fattoria La Vialla di Gianni, Antonio e Bandino Lo Franco (Italy) – Scorza di arancia candita al cioccolato (84.84)
Mirzam Chocolate makers (United Arab Emirates) – 62% Dark Chocolate Coated Oranges (83.78)
Bellantoni Cioccolato (Italy) – Dragée Sacher Concept (80.15)

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

Piccola Pasticceria (Italy) – Prugna Menta e Sedano (88.67)

Fruita sencera recoberta de xocolata amb llet

Le Cacaoyer (Greece) – Vostizza currants (85.74)

Fruita sencera recoberta de xocolata blanca

Maychoco (Spain) – Mango con chocolate blanco 39% y lavanda (85.85)

Manon / mantega / crema recoberta de xocolata negra ..

Stefania Massera – Pasticceria Gino Massera (Italy) – Torta dla nòna (Torta della nonna) (87.71)
Stefania Massera – Pasticceria Gino Massera (Italy) – Al Torcèt (Il Torcetto) (82.01)
Eddy Silva (Italy) – Zeppola Velata (81.66)


Cremes per untar

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

Guido Castagna (Italy) – +55 crema nocciola (93.00)
Fiore 1827 (Italy) – Fiore di nocciola (87.19)
Il Cocciolato (Italy) – Ooh mamma tre (86.35)
Puchero (Spain) – Puchero Hazelnut Chocolate Spread (85.60)
Karuna Chocolate (Italy) – Organic hazelnut spread 60% (83.14)
Grezzo Raw Chocolate (Italy) – Crema spalmabile bio Gustosa (81.70)

Cremes per untar de xocolata amb llet

Monia Achille (Italy) – Me (88.23)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Amelina classica alla nocciola (87.12)
Gardini (Italy) – Mia, Naturalmente EVO (86.62)
Utopick Cacao (Spain) – CREMA CRISPY (81.11)
Fattoria La Vialla di Gianni, Antonio e Bandino Lo Franco (Italy) – VIALLELLA (80.48)