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Italian/Mediterranean Chocolatier Winners 2019

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

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

This regional competition awards prizes for chocolatier products including filled chocolates/bonbons, pralines, flavoured bars and chocolate spreads. Plain/origin and flavoured bean-to-bar products from all European, African and Middle East chocolate makers will be judged at the European Bean-to-bar Chocolate Maker competition, held in Copenhagen, Denmark 12–16 June, 2019.

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.

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

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
Silver: Giuseppe Manilia  (Italy) – Tartufo Piura 72,5%
Silver: Paola Bertani  (Italy) – Elba Piura
Silver: Paola Bertani  (Italy) – Piura Paolina

Ganaches o trufas de chocolate negro

Gold: Paola Bertani  (Italy) – Silosò
Silver: Paola Bertani  (Italy) – Aleatica
Silver: Paola Bertani  (Italy) – Dressing
Silver: Slitti  (Italy) – Pralina Irish Coffee (**)
Silver: Torta Pistocchi Firenze  (Italy) – Torta Martinica Dream
Silver: Vestri  (Italy) – Praline Cipolla e Aceto Balsamico
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


Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

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

Nueces enteras revestidas con chocolate oscuro (grajeas)

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

Mazapán recubierto de chocolate negro

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Wild oregano and lemon of Sorrento
Silver: Cioccolateria Buschese Fagiolo Peirano  (Italy) – Bacio del Tricolore (Marchio Registrato)

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
Silver: Varvaro l’arte nobile del cioccolato  (Italy) – Cremino al Pistacchio e Nocciole
Bronze: Piccola Pasticceria  (Italy) – Piccolo Gianduja
Bronze: Varvaro l’arte nobile del cioccolato  (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
Silver: Pelagagge Riccardo  (Italy) – Clementina candita con honeybush e mango
Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Boero
Bronze: Oberhöller  (Italy) – Il coure al caramello (**)
Bronze: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Violetta

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

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


Special awards

Given for entries that qualify for the special category criteria

Barras de chocolate con leche con infusiones o polvos

Special – Gastronomic: Monper Chocolate  (Spain) – Chocolate Anchoa Monper

Ganaches o trufas de chocolate negro sin sabor

Special – Local ingredients: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Buffalo Cream
Special – Classic: Giuseppe Manilia  (Italy) – Tartufo Piura 72,5%
Gold – Alternate sugars: Giuseppe Manilia  (Italy) – Tartufo Piura 72,5%
Special – Classic: Paola Bertani  (Italy) – Elba Piura

Ganaches o trufas de chocolate negro

Special – Gastronomic: Paola Bertani  (Italy) – Silosò
Special – Local ingredients: Paola Bertani  (Italy) – Aleatica
Silver – Mixed dark/milk/white: Paola Bertani  (Italy) – Aleatica
Gold – Mixed dark/milk/white: Paola Bertani  (Italy) – Dressing
Special – Gastronomic: Paola Bertani  (Italy) – Dressing
Special – Local ingredients: Paola Bertani  (Italy) – Dressing
Special – Gastronomic: Vestri  (Italy) – Praline Cipolla e Aceto Balsamico

Bombones de nuez con base de chocolate negro (chocotejas)

Gold – Flavoured cremino: Guido Castagna  (Italy) – Cremino Menta e Liquirizia
Gold – Gianduiotto: Guido Castagna  (Italy) – Giuinott
Special – Innovation: Guido Castagna  (Italy) – Giuinott

Mazapán recubierto de chocolate negro

Special – Local ingredients: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Wild oregano and lemon of Sorrento
Special – Classic: Cioccolateria Buschese Fagiolo Peirano  (Italy) – Bacio del Tricolore (Marchio Registrato)

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

Special – Classic: Piccola Pasticceria  (Italy) – Cremino Tre Colori
Gold – Organic: Piccola Pasticceria  (Italy) – Cremino Tre Colori

Pastas de fruta recubiertas de chocolate negro, gelatina/gelée

Gold – Boero: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn
Special – Local ingredients: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn
Silver – Boero: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Boero
Special – Local ingredients: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Boero
Special – Local ingredients: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Piura Violetta

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

Special – Local ingredients: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Persi Pien