World Final Competition 2017 – Grand Jury Finalists

octubre 15, 2017 2:44 pm by International Chocolate Awards in Finalists @es, Results @es

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)


Barras de origen no saborizadas

Barras de chocolate negro de origen no saborizadas

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 – Barras de chocolate negro de origen no saborizadas

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

Barras de chocolate de origen negro sin, sabor – alto % (85% +)

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

Barras de origen chocolate negro, textura áspera, sin sabor

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%

Barras lisas/originales de chocolate negro hechas con azúcar alternativo natural

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

Barras de chocolate de origen con leche, no saborizadas

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

Barras de chocolate de origen con leche, sin sabor (50% +)

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 – Barras de chocolate de origen con leche, no saborizadas

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

Barras de origen chocolate con leche ásperas / texturizadas

Soma Chocolatemaker (Canada) – Old School Milk

Barras de chocolate blanco

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


Barras saborizado

Barras de chocolate negro con infusiones o polvos

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

Barras de chocolate negro con inclusiones o piezas

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

Barras de chocolate negro con un relleno

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

Barras de chocolate negro textura áspera con sabor

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

Barras de chocolate con leche con infusiones o polvos

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

Barras de chocolate con leche con inclusiones o piezas

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

Barras de chocolate con leche con un relleno

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

Barras de chocolate blanco con sabores

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


Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro no saborizadas

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

Ganaches o trufas de chocolate negro saborizado

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

Ganaches o trufas de chocolate con leche saborizado

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

Ganaches o trufas de chocolate blanco saborizado

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

Ganaches o trufas de una combinación de chocolates saborizado

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


Nueces

Pralinés de nuez cubiertas de chocolate negro

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

Gianduiotto de chocolate negro

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

Cremino de chocolate negro sin aromatizar

Bardini (Italy) – Cremino Bardini

Cremino de chocolate negro con sabor

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

Mazapán cubierto de chocolate negro

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

Grajeas de chocolate negro, nueces cubiertas de chocolate negro

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

Pralinés de nuez cubiertas de chocolate con leche

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

Gianduiotto de chocolate con leche

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

Cremino chocolate con leche sin aromatizar

Piccola Pasticceria (Italy) – Cremino Tre Colori

Mazapán cubierto de chocolate con leche

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

Grajeas de chocolate con leche, nueces enteras cubiertas de chocolate con leche

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

Pralinés de nuez cubiertas de chocolate blanco

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

Grajeas de chocolate blanco, nueces enteras cubiertas de chocolate blanco

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


Caramelos

Caramelos bañados en chocolate negro

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

Caramelos bañados en chocolate con leche

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


Otros – fruta/azúcar/mantequila/crema/misceláneos

Pastas de fruta cubiertas de chocolate negro, gelatinas/gelée

Sweet Lollapalooza Fine Chocolates (Canada) – The Orange Grove

Frutas enteras cubiertas de chocolate negro

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

Frutas enteras cubiertas de chocolate con leche

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

Manon/mantequilla/crema cubierta de chocolate negro

Chuang Chocolate (Taiwan) – Kaoliang Liquor & Oolong Tea

Manon/mantequilla/crema cubierta de chocolate con leche

The JackRabbit Chocolate Studio (South Africa) – MilkTart

Manon/mantequilla/crema cubierta de chocolate blanco

Andrea Bianchini Chocolate Luxory Collection (Italy) – Red Heart


Cremas para untar

Cremas para untar de chocolate negro (sin leche en polvo)

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

Cremas para untar de chocolate con leche

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