Canadian Craft Chocolatier Competition 2021-22 – Winners

Dezember 15, 2021 11:42 am by International Chocolate Awards in News @de, Results @de, Winners @de

 

Canadian Craft Choc winners webpost image

The International Chocolate Awards is pleased to announce the Winners of the 2021-22 Canadian Craft Chocolatier Competition, which was judged by our panel of Canadian judges and Grand Jury working with remote judging due to COVID restrictions.

The Competition celebrates the craft of chocolatiers and chocolate companies who create filled chocolates, truffles, ganaches, caramels, fondants, enrobed fruits and nuts, and spreads made from chocolate couverture or from their own bean-to-bar chocolate and includes flavoured chocolate bars made from purchased chocolate couverture.

Craft Chocolatier Competitions

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. Starting with the 2021-22 season, all our chocolatier competitions will now be solely dedicated to chocolate products made with cacao with an identifiable and traceable source. (White chocolate and cocoa butter are currently exempted from this rule). This new approach reflects not only current trends in craft chocolate, but also our own founding philosophy and focus on fine cacao.

Judges

The judging panel included regular Canadian judges, including pastry chefs, journalists, specialists and members of our international judging panel and Grand Jury.

Links

Prizes

The entry categories 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 scores are reviewed for consistency.

Prizes are awarded according to standard benchmark scores for each medal. More details and scores for all Grand Jury Finalist products can be viewed in the Finalists list. Awards are given only to entries that meet the required standard for each prize. Winners of the competition go forward to to the World Final.

(Prizes are shown in score order for each medal)


Tafeln mit Geschmackszusatz

Tafeln – mit Zusatz – eingerührte / untergemischte Zutaten – dunkel

Bronze: Guild Chocolates  (Canada) – Dark Milk Gesha (85.1)

Tafeln – mit Zusatz – Einschlüsse / Stücke – Milchschokolade

Gold: Etat de Choc  (Canada) – Nougatine amande & Citron (92.9)

Tafeln – mit Zusatz – Einschlüsse / Stücke – weisse Schokolade

Gold: Karat Chocolate  (Canada) – Oatmeal Cookie Bar (91.3)

+ Special: Classic


Ganache, Taler, Ganache Pralinen, Trüffel

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

Gold: Mellis Chocolate  (Canada) – Apple Pie (92.8)

+ Special: Local ingredients

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

Bronze: Guild Chocolates  (Canada) – Graceland (85.9)

Bronze: Guild Chocolates  (Canada) – Strawberry, Lemon, Basil (85.5)


Nüsse

Gefüllte Pralinen – ohne Zusatz dunkel – Nuss Pralinen

Gold: Allo Simonne  (Canada) – Barre a croquer – 02 (88.5)

Bronze: Allo Simonne  (Canada) – Barre a croquer – 03 (85.7)


Karamellpralinen

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

Silver: Hummingbird Chocolate Maker  (Canada) – Vodkow Caramels (87.2) (**)

+ Special: Local ingredients


Aufstriche

Aufstriche mit dunkler Schokolade (ohne Milchpulver)

Gold: Allo Simonne  (Canada) – Hazelnut & Jaguar Chocolate (89.6)

+ Special: Alternate theobromas

Silver: Allo Simonne  (Canada) – Hazelnut & Dark Chocolate (88.5)

Silver: Allo Simonne  (Canada) – Hazelnut, Dark Chocolate and Buckweat (86.3)

Aufstriche – mit Milch-Schokolade

Bronze: Allo Simonne  (Canada) – Hazelnut & Milk Chocolate (85.1)


(*)  Declared chocolate maker for private label bars.

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