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Scandinavian Chocolatier Competition 2019 – Grand Jury Finalists

junio 27, 2019 10:59 am porInternational Chocolate Awards enFinalists @es

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the Scandinavian Competition which was judged in Copenhagen, Denmark from 12–16th June 2019.

The judging panel included regular European and international judges, along with pastry chefs, restaurateurs, journalists and other specialists from the Scandinavian area and members of our international Grand Jury panel.

The Grand Jury Finalists are the entries that made it through to the final Grand Jury round, following an initial technical Selection round and four days of Main Round 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 Scandinavian Finalists are:

(In alphabetical order within each category)


Barras con sabor

Barras de chocolate con leche con inclusiones o piezas

Trondheim Sjokolade / Cielo (Norway) – Pala Mantiqueira Bar
Trondheim Sjokolade / Cielo (Norway) – Sesame and Sea Salt Bar
Labys (Sweden) – Citronlakrits

Barras de chocolate blanco con inclusiones o piezas

Labys (Sweden) – Havtorn
Labys (Sweden) – Jordgubb

Barras de chocolate blanco con un relleno

Elmelund Chocolatier Organic (Denmark) – White Chocolate/Italian crushed Licorice


Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

PetriS Chocolate (Finland) – House Truffle
Svenningsen Chocolatier (Denmark) – Inland Ice Chocolate
Svenningsen Chocolatier (Denmark) – Island Water
Jessen Chocolatier (Denmark) – Pure Dark Udzungwa

Ganaches o trufas de chocolate negro

La Fève by Pavel Pavlov (Norway) – Lemon Cardamone
Svenningsen Chocolatier (Denmark) – Olive Oil Bergamot
Svenningsen Chocolatier (Denmark) – Ayoola Ganache
Svenningsen Chocolatier (Denmark) – Nicaliso Rhubarb

Ganaches o trufas de chocolate con leche

Sjokoladefryd (Norway) – Liquorice Favorite
La Fève by Pavel Pavlov (Norway) – Yuzu Jive
La Fève by Pavel Pavlov (Norway) – Sea Buckthorn Honey
La Fève by Pavel Pavlov (Norway) – Sharp Sudachi
Fru Hellmans Choklad (Sweden) – Northern Forrest

Ganaches o trufas de chocolate blanco

Chocolatte (Sweden) – Strawberry & Almond

Ganaches o trufas utilizando cobertura o relleno negro / con leche

OmnOmnOmn Chocolaterie (Sweden) – Buckthorn
OmnOmnOmn Chocolaterie (Sweden) – Ardbeg
La Fève by Pavel Pavlov (Norway) – Passion Fruit Pleasure
La Fève by Pavel Pavlov (Norway) – Raspberry
Fru Hellmans Choklad (Sweden) – Caramel Pepper
Chocolatte (Sweden) – Pear & Rosemary
Konditori Kampanilen (Sweden) – Vegan Passionfruit Mojito
Svenningsen Chocolatier (Denmark) – Basil Creme


Nueces

Nueces enteras revestidas con chocolate blanco (grajeas)

Summerbird (Denmark) – Amber
Elmelund Chocolatier Organic (Denmark) – Hazelnut/White Chocolate & Liquorice


Caramelos

Caramelos revestidos de chocolate negro

La Fève by Pavel Pavlov (Norway) – Caramel Crush
Trondheim Sjokolade / Cielo (Norway) – Norwegian Heather Honey Caramel
Aryam (Sweden) – Thyme and Lime Caramel
Jessen Chocolatier (Denmark) – Sea Buckthorn Caramel
Jessen Chocolatier (Denmark) – Salty Caramel


Otros – fruta / azúcar / mantequilla / crema

Turrón / manon / mantequilla / crema con chocolate con leche

Aryam (Sweden) – Hibiscus


Cremas para untar

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

Summerbird (Denmark) – Chocolate Spread