Italian/Mediterranean Chocolatier Winners 2019
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.
- Winners
- Finalists
- Judges
- Grand Jury
- Supporters
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.