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DACH Chocolatier Competition 2019 – Grand Jury Finalists

julio 4, 2019 3:00 pm porInternational Chocolate Awards enFinalists @es

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the German, Austrian and Swiss Competition (DACH), The competition was held from 16–18 May 2019, with our regional partner chocolats-de-luxe.de, in Hannover, Germany.

The judging panel was made up of pastry chefs, journalists, restaurant reviewers, bloggers, culinary educators and chefs, as well as members of our Grand Jury.

The Grand Jury Finalists are the entries that made it through to the final Grand Jury round, following an initial technical Selection round and two 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 will receive a prize.

The 2019 German/Austrian/Swiss Grand Jury Finalists are:

(In alphabetical order within each category)


Barras con sabor

Barras de chocolate negro con infusiones o polvos

Schokov (Austria) – Schokov Organic No12 Lavendel & Anis
Evers & Tochter Manufaktur (Germany) – dark chocolate with liquorice and salt

Barras de chocolate negro con inclusiones o piezas

chocolate valley (Germany) – Bitterkuvertüre Walnuss Rosmarin Crunch
Schokov (Austria) – Schokov Organic No2 Pistazie & Kakaonibs
Schokov (Austria) – Schokov Organic No10 Wacholder & Tanne
Casa Nobile (Switzerland) – Peperone Crusco

Barras de chocolate negro con un relleno

Daja Chocolate (Germany) – Zartbitter Mousse Tafel

Barras de chocolate con leche con infusiones o polvos

Evers & Tochter Manufaktur (Germany) – Milk chocolate with dark truffle/salt

Barras de chocolate con leche con inclusiones o piezas

Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Tassibe
Volcano (Germany) – Etna
Evers & Tochter Manufaktur (Germany) – Milk Chocolate with salty roasted almonds
Evers & Tochter Manufaktur (Germany) – milk chocolate with caramel and sea salt

Barras de chocolate blanco con infusiones o polvos

Chokumi (Germany) – Rote Bete | Himbeere | Thymian

Barras de chocolate blanco con inclusiones o piezas

Casa Nobile (Switzerland) – Blondie Tafelschokolade
Birgit Heel Pralinenschule & Manufaktur (Germany) – Mango-Maracuja-Cocos Schokolade


Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro

Chokumi (Germany) – Yuzu | Erdnuss by Christian Bau
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Kalamataolive
Zart Pralinen Chocolate Makers (Austria) – Grapefruit
Zart Pralinen Chocolate Makers (Austria) – Rye Whisky
Zart Pralinen Chocolate Makers (Austria) – Beetroot Hibiscus
Andreas Muschler (Germany) – ´Emelie ´
Andreas Muschler (Germany) – ´Ines ´
Birgit Heel Pralinenschule & Manufaktur (Germany) – Mango-Balsamico-Praline Vegan
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Cassis

Ganaches o trufas de chocolate con leche

Chokumi (Germany) – Kings Whiskey-Nuggets
Zart Pralinen Chocolate Makers (Austria) – Honey & Salt
Andreas Muschler (Germany) – ´caramel y sel ´
Andreas Muschler (Germany) – ´Mogador ´

Ganaches o trufas de chocolate blanco

chocolate valley (Germany) – Tahiti Vanille Karamell
Trüffel Güse GmbH (Germany) – Golden vanilla
Birgit Heel Pralinenschule & Manufaktur (Germany) – Passionsfurcht-Praline

Ganaches o trufas utilizando cobertura o relleno negro / con leche

chocolate valley (Germany) – Tahiti Vanille Ganache
Daja Chocolate (Germany) – Limette-Koriander Praline


Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

Sawade Berlin (Germany) – Walnuss auf Weinbrandmarzipan
Casa Nobile (Switzerland) – Alibabas Traum

Gianduiotto de chocolate negro

Sawade Berlin (Germany) – Königin Luise Praline
Das Bernsteinzimmer (Germany) – Dark Mount π & Tonka
Edelmond (Germany) – Edelmond Nougat Praliné

Nueces enteras revestidas con chocolate oscuro (grajeas)

Edelmond (Germany) – Edelmond Schokolierte Kaffeebohne

Mazapán recubierto de chocolate negro

Edelmond (Germany) – Edelmond Himbeer Honig Praliné
Das Bernsteinzimmer (Germany) – Earl Green / Matcha, Bergamotte, Lemon

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

Das Bernsteinzimmer (Germany) – MaplePecan Nougat
Birgit Heel Pralinenschule & Manufaktur (Germany) – Haselnusspraline Vegan Bio


Caramelos

Caramelos revestidos de chocolate negro

Casa Nobile (Switzerland) – Salzkaramell & Dschungelerdnuss Praline
Casa Nobile (Switzerland) – Caramello «Old Deer»
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Muskovadokaramell


Otros – fruta / azúcar / mantequilla / crema

Fruta entera recubierta de chocolate negro

Andreas Muschler (Germany) – ´Orangeatstäbchen ´


Cremas para untar

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

cocoa.experiment (Germany) – drei Haselnüsse für…

Cremas para untar de chocolate con leche

Chokumi (Germany) – Schokoladiges Karamell


Cremas para untar de leche

Cremas para untar de chocolate blanco

Chokumi (Germany) – Pistazie