The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the fourth French Chocolatier Competition which was judged during spring 2020.

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 highest scoring entries that made it through to the final Grand Jury round, from which the Grand Jury select the prize winners, through private voting.

The Grand Jury follow strict rules, which you can read here (PDF).

The 2020 French Finalists are:

(In alphabetical order within each category)

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Barras con sabor

Barras de chocolate negro con infusiones o polvos

Néogourmets & Zebre en Cuisine (France)

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Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

Colomb Béréni Création C.B.C. (France)

Ganaches o trufas de chocolate negro

Colomb Béréni Création C.B.C. (France)
L’Atelier du Confiseur (France)

Ganaches o trufas de chocolate con leche

L’Atelier du Confiseur (France)

Ganaches o trufas utilizando cobertura o relleno negro / con leche

Chocolaterie Agnès et Pierre (France)

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Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

Chapon (France)

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

L’Atelier du Confiseur (France)

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

Chocolaterie Agnès et Pierre (France)

Nueces enteras revestidas con chocolate con leche (grajeas)

Bovetti (France)

Nueces enteras revestidas con chocolate blanco (grajeas)

Bovetti (France)

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Otros – fruta / azúcar / mantequilla / crema

Pastas de fruta recubiertas de chocolate negro, gelatina/gelée

L’Atelier du Confiseur (France)

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Cremas para untar

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

Bovetti (France)

Cremas para untar de chocolate con leche

Au Bon Chocolat (France)
Bovetti (France)
Charles Chocolartisan (France)
Chocolaterie Agnès et Pierre (France)