Italian/Mediterranean Craft Chocolatier Competition – Winners 2021-22

November 28, 2021 4:23 pm by International Chocolate Awards in Results @de, Unkategorisiert, Winners @de

Italmed Winners teaser

The International Chocolate Awards is pleased to announce the Winners of the Italian/Mediterranean Craft Chocolatier Competition, which was judged during autumn 2021. 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 April-May 2022.

This regional competition awards prizes for craft chocolatier products including filled chocolates/bonbons, pralines, enrobed fruits and nuts and chocolate spreads made with chocolate couverture OR bean-to-bar chocolate as well as  flavoured bars made with couverture. Plain/origin and flavoured bean-to-bar products from all European, Middle Eastern and African chocolate makers will be judged at the 2021-22 European Bean-to-bar Chocolate Maker competition.

For the 2021-22 season, we’re relaunching our filled chocolate competitions as “Craft Chocolatier Competitions”, with an increasing focus on cacao sourcing and traceability. With these ideals in mind, we have made the decision that, starting with the 2021-22 season, all our chocolatier competitions will now be solely dedicated to dark and milk chocolate products made with cacao with an identifiable and traceable source. (Note: this rule does not currently apply to white chocolate or cocoa butter). This new approach reflects not only current trends in craft chocolate, but also our own founding philosophy and focus on fine cacao.

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.

Links

Prizes

The categories judged included flavoured chocolate bars, filled chocolates, enrobed fruits and nuts and chocolate spreads, as well as flavoured bars (not bean-to-bar) 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.

** Bean-to-bar chocolatier products – recognising the growing trend of flavoured bars and filled chocolate made by chocolate makers, winning products made with an entrant’s own chocolate are marked with (**).

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

(Prizes are shown in score order for each medal)


Tafeln mit Geschmackszusatz

Tafeln – mit Zusatz – Einschlüsse / Stücke – dunkel

Bronze: Gardini  (Italy) – „Rustico“ (84.6)

Tafeln – mit Zusatz – gefüllt – dunkel

Bronze: Gardini  (Italy) – „Insolito“ Gianduia Salata (85.5)

Tafeln – mit Zusatz – eingerührte / untergemischte Zutaten – Milchschokolade

Silver: Kaitxo  (Spain) – Etxeko Masala (87.3)

Bronze: Gardini  (Italy) – Cacao & Sale Dolce, con liquerizia (84.6)

Tafeln – mit Zusatz – Einschlüsse / Stücke – Milchschokolade

Gold: Joan Baixas  (Spain) – Chocolate con leche 51% con kikos (88.8)

+ Special: Gastronomic

Silver: Kaitxo  (Spain) – Txokolate con leche con regaliz y violet (86.1)

Tafeln – mit Zusatz – eingerührte / untergemischte Zutaten – weisse Schokolade

Gold: T’a Milano  (Italy) – Tavoletta Bianco Caramello e Liquirizia (88.4)

Bronze: T’a Milano  (Italy) – Tavoletta Caramello e Sale delle Hawaii (84.8)

Tafeln – mit Zusatz – Einschlüsse / Stücke – weisse Schokolade

Silver: Bruno Chocolate  (Israel) – Yuzu-Basilic (87.2)


Ganache, Taler, Ganache Pralinen, Trüffel

Gefüllte Pralinen – ohne Zusatz dunkel – Ganaches und Trüffel

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Alternative (87.9) (**)

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Perù Buffalo Cream (87.9)

+ Special: Local ingredients

Bronze: Casa Cacao | El Celler de Can Roca  (Spain) – Piura’s 66% Chocolate Bonbon (85.1) (**)

Gefüllte Pralinen – mit Zusatz dunkel – Ganaches und Trüffel

Gold: Giuseppe Manilia  (Italy) – Rosemary lavanda e fondente (89.9)

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – Girona Apple and Thyme bonbon (88.1) (**)

+ Special: Local ingredients

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – The Macallan DoubleCask 12 Yrs Bonbon (87.1) (**)

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – The Great Chocolate (87.1) (**)

Silver: Joan Baixas  (Spain) – Bombón ganache Origen Piura con mucílago (86.9) (**)

Silver: Bellantoni Cioccolato  (Italy) – Dragée Rum e Uvetta (86.3)

Bronze: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Xela (85.9) (**)

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

Gold: Ronen Aflalo  (Israel) – The yuzu bonbon (89.2)

Bronze: Monia Achille  (Italy) – Marrakech (85.2)

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

Gold: Stefania Massera – Pasticceria Gino Massera  (Italy) – Polenta e lacc (Polenta e latte) (88.1)

+ Special: Gastronomic

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Mucillago (90.5) (**)

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – Al Malinteisa (Il Malinteso) (87.9)

+ Special: Local ingredients

Silver: JackRabbit Chocolate Studio  (South Africa) – Spicey Blonde & Clemengold (86.6)


Nüsse

Gefüllte Pralinen – ohne Zusatz dunkel – Nuss Pralinen

Gold: Guido Castagna  (Italy) – Pralina Menta Liquirizia (94.8)

+ Special: Local ingredients

Silver: Guido Castagna  (Italy) – Giuinott (94.3)

+ Gold: Gianduiotto

Silver: Guido Castagna  (Italy) – Pralina Malva Cardamomo (93.7)

Silver: Guido Castagna  (Italy) – Pralina Pistacchio (92.6)

Silver: Guido Castagna  (Italy) – Pralina Calendula Cannella (90.2)

Silver: Monia Achille  (Italy) – Mmmiele (89.5)

+ Special: Local ingredients

Silver: Giuseppe Manilia  (Italy) – Croccantino alla nocciola (86.3)

Bronze: Fiore 1827  (Italy) – Pralina Cassata Fiorenza (84.5)

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

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Origano Selvatico di Montagna e Limone (93.6)

+ Special: Local ingredients

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Violetta Selvatica (93.2)

+ Special: Local ingredients

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

Gold: Piccola Pasticceria  (Italy) – Nocciola Piemonte Bassinata al Gianduia (92.1)

+ Special: Local ingredients

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

Gold: Ronen Aflalo  (Israel) – Tehini bonbon (88.3)

+ Special: Gastronomic

Silver: Bellantoni Cioccolato  (Italy) – Cremino Nocciola e Caffè (86.7)

Nut based pralines with white chocolate

Silver: Caon Chocolate  (Italy) – Matcha Love (87.7)

Silver: Gardini  (Italy) – Cremino al Pistacchio (86.9)

Weisse Dragées, umhüllte ganze Nuss

Gold: Bellantoni Cioccolato  (Italy) – Dragèe Pinolo alla Camomilla (94.4)

Silver: Bellantoni Cioccolato  (Italy) – Dragée Pistacchio al Cardamomo (89.6)

Bronze: Casa Cacao | El Celler de Can Roca  (Spain) – Pistachio with Green Peas Chocolate (85.8) (**)

+ Special: Gastronomic

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

Gold: Gardini  (Italy) – Cremino con liquirizia (93.2)

Silver: Gardini  (Italy) – Cremino con Amarene (91.3)

Silver: Piccola Pasticceria  (Italy) – Cremino tre colori (90.7)

Silver: Piccola Pasticceria  (Italy) – Piccolo gianduja (90.4)

Silver: Varvaro  (Italy) – Cremino al Pistacchio e Nocciole (89.1)

Silver: Gardini  (Italy) – Cremino con Noci (88.7)

+ Special: Local ingredients

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Persi pien (88.5) (**)

+ Special: Local ingredients

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – Ninsòla dla Bessa (Nocciola della Bessa) (87.6)

Bronze: Falicetto Cioccolato Puro Piacenza  (Italy) – DiPC (85.3)

+ Special: Gastronomic

+ Special: Local ingredients


Sonstiges – Frucht/ Zucker /Butter / Sahne

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

Bronze: JackRabbit Chocolate Studio  (South Africa) – Cape Gooseberry & Strawberry (85.9)

Milch Frucht Pasten / Gelées ..

Gold: Piccola Pasticceria  (Italy) – Prugna Menta e Sedano (88.7)

Dunkle ganze Früchte ummantelt

Gold: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn – Boero (94.5)

+ Special: Classic

+ Special: Local ingredients

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Ciliegia al Cognac (89.9)

Silver: Maychoco  (Spain) – Mango bañado en `bean to bar´70% Perú (86.2) (**)

+ Special: Local ingredients

Bronze: Fattoria La Vialla di Gianni, Antonio e Bandino Lo Franco  (Italy) – Scorza di arancia candita al cioccolato (84.8)

Milch ganze Früchte ummantelt

Bronze: Le Cacaoyer  (Greece) – Vostizza currants (85.7) (**)

Weisse ganze Früchte ummantelt

Bronze: Maychoco  (Spain) – Mango con chocolate blanco 39% y lavanda (85.9) (**)

+ Special: Local ingredients

Dunkler ummantelter Manon/Butter/Sahne ..

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – Torta dla nòna (Torta della nonna) (87.7)

+ Special: Reinterpretation


Aufstriche

Aufstriche mit dunkler Schokolade (ohne Milchpulver)

Gold: Guido Castagna  (Italy) – +55 crema nocciola (93.0)

Silver: Fiore 1827  (Italy) – Fiore di nocciola (87.2)

Silver: Il Cocciolato  (Italy) – Ooh mamma tre (86.4) (**)

Bronze: Puchero  (Spain) – Puchero Hazelnut Chocolate Spread (85.6) (**)

Aufstriche – mit Milch-Schokolade

Gold: Monia Achille  (Italy) – Me (88.2)

+ Special: Local ingredients

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Amelina classica alla nocciola (87.1)

+ Special: Local ingredients

Silver: Gardini  (Italy) – Mia, Naturalmente EVO (86.6)

+ Special: Local ingredients


(*)  Declared chocolate maker for private label bars.

(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.