Prizes

The categories judged 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 Golds, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules.

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

(Prizes are shown in alphabetical order for each medal)

Barras con sabor

Barras de chocolate negro con infusiones o polvos

Bronze: T’a Milano  (Italy) – Tavoletta al limone

Barras de chocolate negro con inclusiones o piezas

Bronze: Gardini  (Italy) – «Speziali» fondente con caffè e cardamomo

Bronze: Gardini  (Italy) – «Speziali»: fondente con tè verde Sakura

Barras de chocolate negro con un relleno

Bronze: Gardini  (Italy) – «Insolito» gianduia salata

Barras de chocolate con leche con infusiones o polvos

Bronze: Monper Chocolate  (Spain) – Chocolate Anchoa Monper

+ Special: Gastronomic

Barras de chocolate con leche con inclusiones o piezas

Silver: Monper Chocolate  (Spain) – Chocolate Curry con Kikos Monper

Bronze: Gardini  (Italy) – Cacao e Sale: latte con sale e olio EVO

Bronze: Gardini  (Italy) – Cacao e Sale: latte sale e liquerizia

Barras de chocolate con leche con un relleno

Gold: Volpati Davide  (Italy) – Gianduia ai Tre Gusti

Bronze: Volpati Davide  (Italy) – Gianduia Caterina

Barras de chocolate blanco con infusiones o polvos

Silver: Monper Chocolate  (Spain) – Chocolate Leche Merengada Monper

Silver: Monper Chocolate  (Spain) – Chocolate Mojito Monper

Silver: T’a Milano  (Italy) – Tavoletta zafferano

Barras de chocolate blanco con inclusiones o piezas

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

Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Buffalo Cream

+ Special: Local ingredients

Silver: Giuseppe Manilia  (Italy) – Tartufo Piura 72,5%

+ Special: Classic

+ Gold: Alternate sugars

Silver: Paola Francesca Bertani  (Italy) – Elba Piura

+ Special: Classic

Silver: Paola Francesca Bertani  (Italy) – Piura Paolina

Ganaches o trufas de chocolate negro

Gold: Paola Francesca Bertani  (Italy) – Silosò

+ Special: Gastronomic

Silver: Slitti  (Italy) – Pralina Irish Coffee (**)

Silver: Torta Pistocchi Firenze  (Italy) – Torta Martinica Dream

Silver: Vestri  (Italy) – Praline Cipolla e Aceto Balsamico

+ Special: Gastronomic

Bronze: Slitti  (Italy) – Pralina Caffè Turco (**)

Bronze: Slitti  (Italy) – Pralina Passion Fruit (**)

Ganaches o trufas de chocolate con leche

Silver: Piccola Pasticceria  (Italy) – Albicocca e Sambuco

Silver: Piccola Pasticceria  (Italy) – Moscato e Menta

Ganaches o trufas de chocolate blanco

Gold: Torta Pistocchi Firenze  (Italy) – Torta Albicocca e Cognac

Ganaches o trufas utilizando cobertura o relleno negro / con leche

Gold: Paola Francesca Bertani  (Italy) – Dressing

+ Special: Gastronomic

+ Special: Local ingredients

Silver: Paola Francesca Bertani  (Italy) – Aleatica

+ Special: Local ingredients

+ Silver: Mixed dark/milk/white

Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

Gold: Guido Castagna  (Italy) – Cremino Menta e Liquirizia (**)

+ Gold: Flavoured cremino

Gold: Guido Castagna  (Italy) – Giuinott (**)

+ Gold: Gianduiotto

+ Special: Innovation

Silver: Bardini  (Italy) – Tartufo Bardini (**)

Silver: Guido Castagna  (Italy) – Cremino Cannella e Calendula (**)

Silver: Guido Castagna  (Italy) – Cremino Fiore di malva e Cardamomo (**)

Silver: Guido Castagna  (Italy) – Cremino Pistacchio di Bronte (**)

Bronze: Bardini  (Italy) – Cremino Bardini (**)

Bronze: Bardini  (Italy) – Gianduiotto Bardini (**)

Bronze: Bodrato Cioccolato  (Italy) – Cremino Tanzania (**)

Bronze: Giraudi  (Italy) – Croccantello Nocciola

Bronze: Giraudi  (Italy) – Gianduiotto 4.3

Mazapán recubierto de chocolate negro

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

+ Special: Local ingredients

Silver: Cioccolateria FAGIOLO PEIRANO  (Italy) – Bacio del Tricolore (Marchio Registrato)

+ Special: Classic

Nueces enteras revestidas con chocolate oscuro (grajeas)

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

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

Gold: Vestri  (Italy) – Cremino Sale Miyakojima

Silver: Cioccolato TAF  (Italy) – Cremino al Rosmarino

Silver: Gardini  (Italy) – Cremino Bigusto con Amarene

Silver: Gardini  (Italy) – Cremino Bigusto con Liquerizia

Silver: Gardini  (Italy) – Cremino Bigusto con Noci

Silver: Piccola Pasticceria  (Italy) – Cremino Tre Colori

+ Special: Classic

+ Gold: Organic

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

Bronze: Piccola Pasticceria  (Italy) – Piccolo Gianduja

Bronze: Varvaro  (Italy) – Cremino a tre strati

Bronze: Vestri  (Italy) – Pralina Sale e Sesamo Nero Caramellato

Nueces enteras revestidas con chocolate con leche (grajeas)

Gold: Slitti  (Italy) – Mandorle d’Avola (**)

Silver: Slitti  (Italy) – Pistacchi di Bronte (**)

Nueces enteras revestidas con chocolate blanco (grajeas)

Silver: Torta Pistocchi Firenze  (Italy) – Drageès Pistacchio Siciliano e arancia

Bronze: T’a Milano  (Italy) – Dragees caramello e sale

Otros – fruta / azúcar / mantequilla / crema

Pastas de fruta recubiertas de chocolate negro, gelatina/gelée

Gold: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn

+ Gold: Boero

+ Special: Local ingredients

Silver: Pelagagge Riccardo  (Italy) – Clementina candita con honeybush e mango

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Boero

+ Silver: Boero

+ Special: Local ingredients

Bronze: Oberhöller  (Italy) – Il coure al caramello (**)

Bronze: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Violetta

+ Special: Local ingredients

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

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Persi Pien

+ Special: Local ingredients

Silver: Slitti  (Italy) – Black Cherry (**)

Silver: Slitti  (Italy) – Fragole (**)

Silver: Torta Pistocchi Firenze  (Italy) – Uvetta cioccolato al latte e mandorla

Cremas para untar

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

Gold: Guido Castagna  (Italy) – Crema Nocciola +55 (**)

Silver: Ciokkolando di Grillo Salvatore  (Italy) – Crema Spalmabile Fondente EVO

Bronze: Ciokkolando di Grillo Salvatore  (Italy) – Crema Spalmabile Gianduia

Bronze: Vestri  (Italy) – La Pura

Bronze: Volpati Davide  (Italy) – Elenella Nocciola (**)

Cremas para untar de chocolate con leche

Silver: Slitti  (Italy) – Crema da Spalmare Riccosa (**)

Cremas para untar de leche

Cremas para untar de chocolate blanco

Gold: Piccola Pasticceria  (Italy) – Buongiorno allo Zabaione

(*)  Declared chocolate maker for private label bars.

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