Italian/Mediterranean Chocolatier Competition 2019 – Grand Jury Finalists

marzo 31, 2019 10:09 am porInternational Chocolate Awards enFinalists @es

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the Italian/Mediterranean Chocolatier Competition which was judged in Florence, Italy from 8 – 12 March 2019.

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).

While listing as a Grand Jury Finalist is an achievement in itself, it does not necessarily indicate that the entry received a prize.

The 2019 Italian/Mediterranean Chocolatier Finalists are:

(In alphabetical order within each category)


Barras con sabor

Barras de chocolate negro con infusiones o polvos

T’a Milano (Italy) – Tavoletta al limone

Barras de chocolate negro con inclusiones o piezas

Gardini (Italy) – «Speziali»: fondente con tè verde Sakura
Gardini (Italy) – «Speziali» fondente con caffè e cardamomo

Barras de chocolate negro con un relleno

Gardini (Italy) – «Insolito» gianduia salata

Barras de chocolate con leche con infusiones o polvos

Monper Chocolate (Spain) – Chocolate Anchoa Monper

Barras de chocolate con leche con inclusiones o piezas

Monper Chocolate (Spain) – Chocolate Café Con Leche Monper
Monper Chocolate (Spain) – Chocolate Curry con Kikos Monper
Gardini (Italy) – Cacao e Sale: latte sale e liquerizia
Gardini (Italy) – Cacao e Sale: latte con sale e olio EVO

Barras de chocolate con leche con un relleno

Volpati Davide (Italy) – Gianduia ai Tre Gusti
Volpati Davide (Italy) – Gianduia Caterina

Barras de chocolate blanco con infusiones o polvos

T’a Milano (Italy) – Tavoletta zafferano
Monper Chocolate (Spain) – Chocolate Mojito Monper
Monper Chocolate (Spain) – Chocolate Leche Merengada Monper

Barras de chocolate blanco con inclusiones o piezas

T’a Milano (Italy) – Tavoletta sale delle Hawaii


Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

Torta Pistocchi Firenze (Italy) – Torta Vegan
Paola Bertani (Italy) – Elba Piura
Paola Bertani (Italy) – Piura Paolina
Giuseppe Manilia (Italy) – Tartufo Piura 72,5%
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Buffalo Cream

Ganaches o trufas de chocolate negro

Torta Pistocchi Firenze (Italy) – Torta Martinica Dream
Paola Bertani (Italy) – Aleatica
Paola Bertani (Italy) – Dressing
Paola Bertani (Italy) – Silosò
Giuseppe Manilia (Italy) – Tartufo al caffe’ amaro
Slitti (Italy) – Pralina Caffè Turco
Slitti (Italy) – Pralina Passion Fruit
Slitti (Italy) – Pralina Irish Coffee
Piccola Pasticceria (Italy) – Profumo di bergamotto
Vestri (Italy) – Pralina Fragola e Aceto Balsamico
Vestri (Italy) – Praline Cipolla e Aceto Balsamico

Ganaches o trufas de chocolate con leche

Piccola Pasticceria (Italy) – Moscato e Menta
Piccola Pasticceria (Italy) – Albicocca e Sambuco

Ganaches o trufas de chocolate blanco

Torta Pistocchi Firenze (Italy) – Torta Albicocca e Cognac


Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

Guido Castagna (Italy) – Giuinott
Guido Castagna (Italy) – Cremino Pistacchio di Bronte
Guido Castagna (Italy) – Cremino Fiore di malva e Cardamomo
Guido Castagna (Italy) – Cremino Cannella e Calendula
Guido Castagna (Italy) – Cremino Menta e Liquirizia
Bodrato Cioccolato (Italy) – Dark cremino with maldon salt flakes
Bodrato Cioccolato (Italy) – Cremino Tanzania
Ronen Aflalo (Israel) – middel east bonbon
Bardini (Italy) – Tartufo Bardini
Bardini (Italy) – Cremino Bardini
Bardini (Italy) – Gianduiotto Bardini
Giraudi (Italy) – Gianduiotto 4.3
Giraudi (Italy) – Pralina estrusa al Pistacchio
Giraudi (Italy) – Pralina estrusa Fragola
Giraudi (Italy) – Croccantello Nocciola

Nueces enteras revestidas con chocolate oscuro (grajeas)

Piccola Pasticceria (Italy) – Nocciola Piemonte Bassinata al Gianduia

Mazapán recubierto de chocolate negro

Cioccolateria Buschese Fagiolo Peirano (Italy) – Bacio del Tricolore (Marchio Registrato)
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Wild oregano and lemon of Sorrento
Sensaciones de Chocolate (Spain) – Azahar

Bombones de nuez con base de chocolate con leche (chocotejas)

Gardini (Italy) – Cremino Bigusto con Amarene
Gardini (Italy) – Cremino Bigusto con Liquerizia
Gardini (Italy) – Cremino Bigusto con Noci
Cioccolato TAF (Italy) – Cremino al Rosmarino
Varvaro l’arte nobile del cioccolato (Italy) – Cremino a tre strati
Varvaro l’arte nobile del cioccolato (Italy) – Cremino al Pistacchio e Nocciole
Piccola Pasticceria (Italy) – Piccolo Gianduja
Piccola Pasticceria (Italy) – Cremino Tre Colori
Vestri (Italy) – Cremino Sale Miyakojima
Vestri (Italy) – Pralina Sale e Sesamo Nero Caramellato

Nueces enteras revestidas con chocolate con leche (grajeas)

Slitti (Italy) – Mandorle d’Avola
Slitti (Italy) – Pistacchi di Bronte

Nueces enteras revestidas con chocolate blanco (grajeas)

Torta Pistocchi Firenze (Italy) – Drageès Pistacchio Siciliano e arancia
T’a Milano (Italy) – Dragees caramello e sale


Otros – fruta / azúcar / mantequilla / crema

Pastas de fruta recubiertas de chocolate negro, gelatina/gelée

Oberhöller (Italy) – Il coure al caramello
Falicetto Cioccolato Puro Piacenza (Italy) – Sgranfgnòn
Gardini (Italy) – Rustico
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura Violetta
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Boero
Pelagagge Riccardo (Italy) – Clementina candita con honeybush e mango

Pastas de fruta recubiertas de chocolate con leche, gelatina/gelée

Torta Pistocchi Firenze (Italy) – Uvetta cioccolato al latte e mandorla
DEPETRIS RICCARDO / Depetris…i Ciculaté (Italy) – Persi Pien
Slitti (Italy) – Fragole
Slitti (Italy) – Black Cherry


Cremas para untar

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

Ciokkolando di Grillo Salvatore (Italy) – Crema Spalmabile Gianduia
Ciokkolando di Grillo Salvatore (Italy) – Crema Spalmabile Fondente EVO
Oberhöller (Italy) – Crema di nocciole a cacao senza latte
Volpati Davide (Italy) – Elenella Nocciola
Guido Castagna (Italy) – Crema Nocciola +55
Giraudi (Italy) – CREMA SPALMABILE FONDENTE
Vestri (Italy) – La Pura

Cremas para untar de chocolate con leche

Slitti (Italy) – Crema da Spalmare Riccosa


Cremas para untar de leche

Cremas para untar de chocolate blanco

Oberhöller (Italy) – Crema di pistacchio
Piccola Pasticceria (Italy) – Buongiorno allo Zabaione