World Final Competition 2017 – Grand Jury Finalists

Oktober 15, 2017 2:44 pm by International Chocolate Awards in Finalists @de, Results @de

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the World Final Competition which was held on 1 – 11 October in London.

The Grand Jury Finalists are the World Final entries that made it through to the final Grand Jury round, following five days of  judging, which included judges from the UK, USA, Europe and Asia and members of our international Grand Jury panel. The panel was made up of chocolate experts, pastry chefs, journalists, restaurant reviewers, bloggers, culinary educators and chefs.

All World Final entries were previous winners in the 2017 regional or national competitions.

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 2017 World Final competition Finalists are:

(In alphabetical order within each category)


Pure / HerkunftsTafeln

Tafeln – Pur / Herkunft dunkel

Amano Chocolate Company (United States) – Amano Dos Rios
Bonnat Chocolatier (France) – Apotequil
Bonnat Chocolatier (France) – Cusco
Bonnat Chocolatier (France) – Kaori
Bonnat Chocolatier (France) – M. Libanio
Chocolaterie Morin (France) – Pérou Quilla 70%
Dick Taylor Craft Chocolate (United States) – 72% Belize Dark Chocolate
Friis-Holm Chokolade (Denmark) – Chuno Double Turned 70 %
Friis-Holm Chokolade (Denmark) – Johe 70 %
Friis-Holm Chokolade (Denmark) – Nicaliso 70 %
Fruition Chocolate Works (United States) – Wild Bolivia Dark
Paccari Chocolate (Ecuador) – Esmeraldas 60%
Paccari Chocolate (Ecuador) – LaCumbia 70%
Paccari Chocolate (Ecuador) – Los Ríos 72%
Paccari Chocolate (Ecuador) – Manabí 65%
Paccari Chocolate (Ecuador) – Piura 70%
Paccari Chocolate (Ecuador) – Tutu Iku 70%
Soma Chocolatemaker (Canada) – Bachelor’s Hall
Soma Chocolatemaker (Canada) – Porcelana
Soma Chocolatemaker (Canada) – Vietnam Tien Giang
Utopick Cacao (Spain) – Nugu 70%

Micro-batch – Tafeln – Pur / Herkunft dunkel

Ara Chocolat (France) – Chuncho 70%
Ara Chocolat (France) – Porcelana 70%
Castronovo Chocolate (United States) – Signature Collection – Nicalizo, Nicaragua 70%
East Van Roasters (Canada) – Pangoa,Peru 70%
Fresh Coast Chocolate Co. (United States) – Madagascar 70%
Hogarth Craft Chocolate (New Zealand) – Gran Blanco – Peru
Hummingbird Chocolate Maker (Canada) – Alta Verapaz
LetterPress Chocolate (United States) – Ucayali, Peru
Palette de Bine (Canada) – Pérou Marañón 70%
Shattell Chocolate (Peru) – Chuncho 70%
The Smooth Chocolator (Australia) – Belize 70%
The Smooth Chocolator (Australia) – Vietnam 70%
Zak’s Chocolate (United States) – 70% Dark Guatemala Lachua Cacao

Tafeln – Pur / Herkunft dunkel hoher Kakaoanteil (85% und mehr)

Ara Chocolat (France) – Chuncho 88%
Nina Fine Chocolates (Peru) – Nina 85%
Paccari Chocolate (Ecuador) – Raw 100%
Potomac Chocolate (United States) – Upala, Costa Rica 85% Dark

Tafeln – Pur / Herkunft dunkel – grob gemahlen / wenig conchiert

Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like / Fine / Colombia / 65%
Minimal Bean to Bar Chocolate (Japan) – Fruity Citric / Bolivia / 67%
Minimal Bean to Bar Chocolate (Japan) – Savory Floral / Fine / Nicaragua / 70%

Tafeln – Pur / Herkunft dunkel alternative Zuckerarten

La Rifa Chocolatería (Mexico) – Barra Blanco Marfil
Palette de Bine (Canada) – Bine à l’érable, wild Bolivia 70%

Tafeln – Pur / Herkunft Milch

Daito Cacao (Japan) – Hokkaido Rich Milk
Fruition Chocolate Works (United States) – Brown Butter Milk
Tobago Estate Chocolate / Pralus (Sweden) – Laura

Tafeln – Pur / Herkunft Milch (50% und mehr)

Bonnat Chocolatier (France) – Morenita
Chocolate Tree (United Kingdom) – Ambanja (Madagascar) Milk
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter milk 51% Madagascar
Friis-Holm Chokolade (Denmark) – Dark Milk 65 %
Fruition Chocolate Works (United States) – Maranon Canyon Dark Milk
Maraná (Peru) – Cusco 50% – Milk Chocolate
Maraná (Peru) – Piura 50% – Milk Chocolate
Meiji (Japan) – Vivid Milk
Pump Street Bakery Chocolate (United Kingdom) – Pump Street Chocolate Peru Maranon Milk 64%
Sirene (Canada) – Lachua Dark Milk
Soma Chocolatemaker (Canada) – Fazenda Boa Vista

Micro-batch – Tafeln – Pur / Herkunft Milch

Omnom Chocolate (Iceland) – Milk of Madagascar
Omnom Chocolate (Iceland) – Milk of Nicaragua
TA.CHO taller de chocolate (Mexico) – Ámbar 46% Finca „El Paraíso“.

Rough ground/textured plain/origin milk chocolate bars

Soma Chocolatemaker (Canada) – Old School Milk

Tafeln – Pur / Herkunft Weiss

Chocolates El Rey (Venezuela) – Icoa White Chocolate 34% Cacao
Daito Cacao (Japan) – Raw Sugar White


Tafeln mit Geschmackszusatz

Tafeln – mit Zusatz – eingerührte / untergemischte Zutaten – dunkel

Cacao Hunters (Colombia) – Cacao Hunters Cafe de Edi 61%
Choc Amor (United Kingdom) – Bitter Orange
DesBarres Chocolate (Canada) – Black Pepper Cardamom
Paccari Chocolate (Ecuador) – Andean Mint
Paccari Chocolate (Ecuador) – Cardamom
Paccari Chocolate (Ecuador) – Lemongrass
Paccari Chocolate (Ecuador) – Lemon Verbena
Paccari Chocolate (Ecuador) – Merken
Paccari Chocolate (Ecuador) – Passion Fruit 60%
Qantu (Canada) – Érable & Fleur sel de Maras

Tafeln – mit Zusatz – Einschlüsse / Stücke – dunkel

Amano Chocolate Company (United States) – Amano Raspberry Rose
Casa Kakau (Bulgaria) – Dark & Cranberry
Friis-Holm Chokolade (Denmark) – Dark Nibs
Fu Wan Chocolate (Taiwan) – Taiwan No.5 62%
Hummingbird Chocolate Maker (Canada) – Honey Lavender
Kilian & Close (Germany) – 72% Sizilianische Mandel & Schwarze Rosine
Le Chocolat de H (Japan) – Black World
Nugali (Brazil) – Dark chocolate (63% cocoa) With Cupuaçu Brittle
Paccari Chocolate (Ecuador) – Goldenberry
Qantu (Canada) – Peppers‘ Dance!
Sweetic (Hungary) – Caramelized pecan & granola dark chocolate bar
Sweets Escalier (Japan) – Madagascar sancho japanese pepper
The Violet Chocolate Company (Canada) – Cranberry Pine
VANILLABEANS (Japan) – Tablette chocolat -Wasabi-
Åkesson’s (United Kingdom) – Akesson’s Bejofo Estate 75% Trinitario Cocoa & Black Pepper- Organic
Åkesson’s (United Kingdom) – Akesson’s Madagascar Bejofo Estate 75% Trinitario Cocoa & Pink Pepper – Organic
Åkesson’s (United Kingdom) – Akesson’s Madagascar Bejofo Estate 75% Trinitario Cocoa & „Wild“ Voastiperifery Pepper- Organic

Tafeln – mit Zusatz – gefüllt – dunkel

Benoit Chocolats (France) – Caramandes®
Cadeau Bonbon Manufaktúra (Hungary) – Quadrat szilvás – Quadrat plum
Clement (Germany) – Clement Single Malt Whisky Chocolate

Tafeln – mit Zusatz – rough ground (grob gemahlen / wenig conchiert) – dunkel

Donna Elvira (Italy) – Cioccolato di Modica – Arancia
Donna Elvira (Italy) – Cioccolato di Modica – Peperoncino

‚Naked‘ filled dark chocolate bars (filling only, no coating)

Guido Castagna (Italy) – Gianduja Fondente
Hogarth Craft Chocolate (New Zealand) – Gianduia – Dark Hazelnut

Tafeln – mit Zusatz – eingerührte / untergemischte Zutaten – Milchschokolade

Cacao 70 (Canada) – Cacao 70 – Chai 45%
Cacaosuyo (Peru) – Lucuma
Choc Amor (United Kingdom) – Turkish Charm
Dreams of Eva (Peru) – Vainilla & Ají Panca
Fruition Chocolate Works (United States) – Dark Milk with Flor de Sal
Schell Schokoladen (Germany) – Umami Papua

Tafeln – mit Zusatz – Einschlüsse / Stücke – Milchschokolade

BETA5 (Canada) – Raspberry + Licorice
Co Couture (United Kingdom) – Flat White
cōchu chocolatier (Canada) – Hazelnut
es koyama (Japan) – Kimchi×Chanchamayo 48%
es koyama (Japan) – Nara-zuke(Kamo-Nasu Eggplant)
es koyama (Japan) – Tumaco Leche & Citrus Unshu(Satsuma Mandarin)& Cacao nib(Tumaco)
Friis-Holm Chokolade (Denmark) – Milk Nuts
Ishiya (Japan) – Tokibi
Le Chocolat de H (Japan) – Kiwami Pineapple
Le Chocolat de H (Japan) – Wa Berry
Le Chocolat de H (Japan) – Wasabi
Sweetic (Hungary) – Piemonte hazelnut & granola milk chocolate bar

Tafeln – mit Zusatz – gefüllt – Milchschokolade

Clement (Germany) – Clement Jamaika Rum Chocolate
es koyama (Japan) – Chanchamayo 48% & Hazelnut Praline with Aka-Jiso(Red perilla from WAKAYAMA)
es koyama (Japan) – Green laver from YOSHINOGAWA-River & Almond Praline with Yuzu
es koyama (Japan) – Real strawberry & Hazelnut Praline with Lime
Harrer Chocolat (Hungary) – Orange Gin
Jacques Bockel chocolatier créateur (France) – Amandes Fleur de Sel

Tafeln – mit Zusatz – weisse Schokolade

chocoMe (Hungary) – Entrée/Carré BL104
cōchu chocolatier (Canada) – Gingerbread Bar
Daito Cacao (Japan) – Hojicha(Charcoal Fire Roasting)
es koyama (Japan) – Matcha&Hinona-zuke Kyoto
es koyama (Japan) – Three kinds of beans (Daitokuji-Temple Natto, Adzuki & Tanbaguro)
Harrer Chocolat (Hungary) – Hibiskus
Le Chocolat de H (Japan) – Japan All Stars
Le Chocolat de H (Japan) – Oriental
Le Chocolat de H (Japan) – Red World
Le Chocolat de H (Japan) – Waka
Omnom Chocolate (Iceland) – Lakkrís + Sea Salt
Solkiki Chocolatemaker (United Kingdom) – Ethiopian Coffee & Roasted Redskin Peanuts White Chocolate
Soma Chocolatemaker (Canada) – Mango Thai Chili bar
Soma Chocolatemaker (Canada) – Raspberry Bar


Ganache, Taler, Ganache Pralinen, Trüffel

Gefüllte Pralinen – ohne Zusatz dunkel – Ganaches und Trüffel

Carré Noir (Belgium) – Vietnam
Didier Smeets (Belgium) – Origine Vietnam
es koyama (Japan) – Elizabeth 71%(Colombia Arauca)
Nordic Chocolatiers (Denmark) – arctic o’payo
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura buffalo cream
Sweet Lollapalooza Fine Chocolates (Canada) – Pure Nacional

Gefüllte Pralinen – mit Zusatz dunkel – Ganaches und Trüffel

Andreas Muschler (Germany) – ´ INES ´
BETA5 (Canada) – Douglas Fir
Chocolatier M (Belgium) – Gin-Tonic
Dreams of Eva (Peru) – Frambuesa, Asaí & Ají Panca
Dreams of Eva (Peru) – Piña & Pimienta Negra
es koyama (Japan) – Evaporated Soy Sauce&Pedro Ximenez(Sierra Nevada70%)
Laurent Gerbaud Chocolatier (Belgium) – Ganache aux olives Taggiasche
Laurent Gerbaud Chocolatier (Belgium) – Ganache Yuzu
Musée du Chocolat Théobroma (Japan) – Shiso Wasabi
Nordic Chocolatiers (Denmark) – vinmarksfersken ganache
Piccola Pasticceria (Italy) – Vietnam, cocco e mandorla
Sweet Lollapalooza Fine Chocolates (Canada) – Lime bonbon

Gefüllte Pralinen – Milch mit und ohne Zusatz – Ganaches und Trüffel

es koyama (Japan) – Absinthe & Mango Passion Fruits(Peru Chanchamayo48%)
es koyama (Japan) – Chrysanthemum (Dominica 48%)
es koyama (Japan) – Completely Ripe Red Sansho from Wakayama (Peru Chanchamayo 48%)
es koyama (Japan) – Kaffir lime leaf 2017(Peru Chanchamayo48%)
es koyama (Japan) – Kishu-Nankoume Plum from Wakayama & Sakura leaf
es koyama (Japan) – Raspberry&Raspberry Leaf
es koyama (Japan) – Sake-Yuzu & Sake-lees
es koyama (Japan) – Smoked Soy Sauce from Wakayama(Madagascar 51%)
es koyama (Japan) – Strawberry&Fukinoto(youthful condition)(Nicaragua)
es koyama (Japan) – Triple Tumaco(Colombia)
Moroco Chocolat (Canada) – Miso Brown Sugar Truffle

Gefüllte Pralinen – Weisse Schokolade mit und ohne Zusatz – Ganaches und Trüffel

Casa Nobile (Switzerland) – Amalfi
cōchu chocolatier (Canada) – P & S Latte
Piccola Pasticceria (Italy) – Tea alla rosa con litchi
Truffle Shots (United States) – Castelvetrano Olive Truffle Shots
XO Confections (United States) – Bananas Foster

Gefüllte Pralinen – gemischte Schokoladen Ummantelung / Füllung mit und ohne Zusatz – Ganaches und Trüffel

Ben Le Prevost Chocolatier (United Kingdom) – Mojito
Cacaofoni (Sweden) – Salty liquorice
Cakao Chocolatiers (France) – Ylang-ylang
Casa Nobile (Switzerland) – Bündner Baumnusstorten-Praline
Chocolat.T (France) – Mekong
Compania de Chocolates (Argentina) – Cardamom ginger
Daja Chocolate (Germany) – CaPa
es koyama (Japan) – Kuromoji:branch & leaf(Peru Chanchamayo)
es koyama (Japan) – Olive leaf & Olive oil(Peru Chanchamayo)
Fifth Dimension Chocolates (United Kingdom) – Mint & Miso
Inspiration Chocolates (Canada) – Raspberry Swirl
Mercedes Chocolaterie (Finland) – Åland meets Venezuela (Sea Buckthorn praline)
Piccola Pasticceria (Italy) – Perù mango e fave di tonka
The Chocolate Lab (Canada) – Harry’s Day-o


Nüsse

Gefüllte Pralinen – ohne Zusatz dunkel – Nuss Pralinen

Bardini (Italy) – Tartufo Bardini
Guido Castagna (Italy) – Cremino Cannella e Calendula
Guido Castagna (Italy) – Cremino Cardamomo e Malva
Guido Castagna (Italy) – Cremino Menta e Liquirizia
Guido Castagna (Italy) – Cremino Pistacchio di Bronte

Gefüllte Pralinen – ohne Zusatz dunkel – Gianduiotto

Giraudi Cioccolato (Italy) – Gianduiotto fondente
Guido Castagna (Italy) – Giuinott

Gefüllte Pralinen – ohne Zusatz dunkel – Cremino

Bardini (Italy) – Cremino Bardini

Dunkle Cremino mit Zusatz

Gardini (Italy) – Cremino Bigusto con Amarene
Gardini (Italy) – Cremino Bigusto con Liquirizia
Gardini (Italy) – Cremino Bigusto con Uva di Corinto

Gefüllte Pralinen – mit Zusatz dunkel – Marzipan mit dunkler Schokolade (mit und ohne Zusatz)

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Violetta
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Wild oregano and lemon of Sorrento

Gefüllte Pralinen – mit Zusatz dunkel – Nuss Pralinen und Gianduja, ganze umhüllte Nüsse

ChocoCard (Hungary) – Blackcurrant, violet and hazelnut dragée
ChocoCard (Hungary) – Passion fruit and hazelnut dragée

Gefüllte Pralinen – Milch (mit und ohne Zusatz) – Nuss Pralinen

Caramela (Mexico) – Salted Caramel pecan milk chocolate bombon
Chocolatier M (Belgium) – Peanuts & co
es koyama (Japan) – Almond Praline with Yuzu and Piment d’Espelette
es koyama (Japan) – Almond Praline:Pickled ginger with soy sauce
Sweet Lollapalooza Fine Chocolates (Canada) – Almond coconut praline

Gefüllte Pralinen – Milch (mit und ohne Zusatz) – Gianduiotto

Giraudi Cioccolato (Italy) – Gianduiotto Classico
Piccola Pasticceria (Italy) – Piccolo Gianduja

Gefüllte Pralinen – Milch (mit und ohne Zusatz) – Cremino ohne Zusatz

Piccola Pasticceria (Italy) – Cremino Tre Colori

Gefüllte Pralinen – Milch (mit und ohne Zusatz) – Marzipan mit Milchschokolade (mit oder ohne Zusatz)

Cadeau Bonbon Manufaktúra (Hungary) – Dupla narancs – Double orange

Gefüllte Pralinen – Milch (mit und ohne Zusatz) – schokolierte, ganze Nüsse

es koyama (Japan) – Strawberry & Lime dragée(Hazelnut)
Slitti (Italy) – Mandorle d’Avola
Truffle Shots (United States) – Malabar Cardamom Dragées

Nut based pralines with white chocolate

Tartuflanghe (Italy) – Trifulot, pistachio praline
Tartuflanghe (Italy) – Trifulot, White praline with cardamom

Weisse Dragées, umhüllte ganze Nuss

ChocoCard (Hungary) – Taste of Italy
Torta Pistocchi Firenze (Italy) – Dragée Pistacchio, Cioccolato Bianco, polvere di arancia e sale
Truffle Shots (United States) – Ginger Snap Dragées


Karamellpralinen

Gefüllte Pralinen – mit Zusatz dunkel – Karamel (auch ohne Zusatz)

Casa Nobile (Switzerland) – Caramello „Ingwer Limette“
Chocolatier M (Belgium) – Tokyo Dreams
Nordic Chocolatiers (Denmark) – muscovado caramel
Winchester Fine Chocolates (United Kingdom) – Passion Fruit Caramel

Gefüllte Pralinen – Milch (mit und ohne Zusatz) – Karamell (mit und ohne Zusatz)

Andreas Muschler (Germany) – ´caramel y sel´
Choco Chocolate Sweden (Sweden) – Citrus and liquorice caramel
Chocolatier M (Belgium) – Oriënt
Fifth Dimension Chocolates (United Kingdom) – Banana Cardamom


Sonstiges – Frucht/ Zucker /Butter / Sahne

Gefüllte Pralinen – mit Zusatz dunkel – Fruchtpasten, Gelees, ganz umhüllte Früchte, alkoholische Füllung, Fondants

Sweet Lollapalooza Fine Chocolates (Canada) – The Orange Grove

Dunkle ganze Früchte ummantelt

Andreas Muschler (Germany) – Orangeatstäbchen
ChocoCard (Hungary) – Voatsiperifery-berry (blueberry dragée)
Paccari Chocolate (Ecuador) – Dark Chocolate Covered Cacao Nibs
Paccari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Banana
Paccari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Goldenberry
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Boero

Milch ganze Früchte ummantelt

Torta Pistocchi Firenze (Italy) – Dragée uvetta, cioccolato al latte e mandorla

Dunkler ummantelter Manon/Butter/Sahne

Chuang Chocolate (Taiwan) – Kaoliang Liquor & Oolong Tea

Milch ummantelter Manon / Butter / Sahne

The JackRabbit Chocolate Studio (South Africa) – MilkTart

Weiss ummantelter Manon / Butter / Sahne

Andrea Bianchini Chocolate Luxory Collection (Italy) – Red Heart


Aufstriche

Aufstriche mit dunkler Schokolade (ohne Milchpulver)

Giraudi Cioccolato (Italy) – Giacometta Fondente
Guido Castagna (Italy) – Crema Di Nocciole +55
La Botteghina del Cioccolato (Italy) – Nocciolosa
Luca Mannori (Italy) – Spalmabile alle Nocciole IGP con Puro Ocumare 72%
Truffle Shots (United States) – Fig + Chocolate Spread
Truffle Shots (United States) – Gingered Chocolate Spread

Aufstriche – mit Milch-Schokolade

Arcay Chocolates (United States) – Passion Spread
Bello et Angeli Les Chocolatiers (France) – Jaipur
Giraudi Cioccolato (Italy) – Giacometta Pistacchio
Pasticceria Vacchieri Marco – Dolci Intuizioni (Italy) – Crema Gianduia
Piccola Pasticceria (Italy) – Buongiorno alla nocciola
Piccola Pasticceria (Italy) – Buongiorno allo zabaione