Italian/Mediterranean Craft Chocolatier Competition 2021-22 – Grand Jury Finalists

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The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the Italian/Mediterranean Chocolatier Competition which was judged during autumn 2021.

The judges were drawn from local experts, food journalists and pastry chefs and members of our permanent international Grand Jury and guest judges.

The Grand Jury Finalists are the entries that made it through to the final Grand Jury round, following an initial technical Selection round and a main round of 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).

The 2021-22 Italian/Mediterranean Craft Chocolatier Finalists are:

(In alphabetical order within each category)

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Barras con sabor

Barras de chocolate negro con infusiones o polvos

T’a Milano (Italy) – Tavoletta Limone e fondente 66% (84.26)

Barras de chocolate negro con inclusiones o piezas

Gardini (Italy) – «Rustico» (84.59)

Barras de chocolate negro con un relleno

Gardini (Italy) – «Insolito» Gianduia Salata (85.52)

Barras de chocolate con leche con infusiones o polvos

Kaitxo (Spain) – Etxeko Masala (87.33)
Gardini (Italy) – Cacao & Sale Dolce, con liquerizia (84.58)

Barras de chocolate con leche con inclusiones o piezas

Joan Baixas (Spain) – Chocolate con leche 51% con kikos (88.78)
Kaitxo (Spain) – Txokolate con leche con regaliz y violet (86.10)
Bruno Chocolate (Israel) – Passion gray (83.20)

Barras de chocolate blanco con infusiones o polvos

T’a Milano (Italy) – Tavoletta Bianco Caramello e Liquirizia (88.42)
T’a Milano (Italy) – Tavoletta Caramello e Sale delle Hawaii (84.78)

Barras de chocolate blanco con inclusiones o piezas

Bruno Chocolate (Israel) – Yuzu-Basilic (87.15)

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Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

Depetris Riccardo / Depetris…i Ciculaté (Italy) – Alternative (87.93)
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Perù Buffalo Cream (87.90)
Casa Cacao | El Celler de Can Roca (Spain) – Piura’s 66% Chocolate Bonbon (85.08)
Giuseppe Manilia (Italy) – TARTUFINO FONDENTE 72% (83.37)
Casa Cacao | El Celler de Can Roca (Spain) – Awajun Community’s Bonbon (82.28)

Ganaches o trufas de chocolate negro

Giuseppe Manilia (Italy) – Rosemary lavanda e fondente (89.85)
Casa Cacao | El Celler de Can Roca (Spain) – Girona Apple and Thyme bonbon (88.10)
Casa Cacao | El Celler de Can Roca (Spain) – The Macallan DoubleCask 12 Yrs Bonbon (87.13)
Casa Cacao | El Celler de Can Roca (Spain) – The Great Chocolate (87.09)
Joan Baixas (Spain) – Bombón ganache Origen Piura con mucílago (86.88)
Bellantoni Cioccolato (Italy) – Dragée Rum e Uvetta (86.28)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Xela (85.85)
Bruno Chocolate (Israel) – szechuan (83.80)
Casa Cacao | El Celler de Can Roca (Spain) – Destilation of Ratafia bonbon (82.63)
Casa Cacao | El Celler de Can Roca (Spain) – Cherry and Elderflower chocolate (80.70)

Ganaches o trufas de chocolate con leche ..

Casa Cacao | El Celler de Can Roca (Spain) – Arhuacos Community’s Bonbon (84.10)

Ganaches o trufas de chocolate con leche

JackRabbit Chocolate Studio (South Africa) – Malva Pudding (80.06)

Ganaches o trufas de chocolate blanco

Ronen Aflalo (Israel) – The yuzu bonbon (89.20)
Monia Achille (Italy) – Marrakech (85.20)
Ronen Aflalo (Israel) – repsbery bonbon (83.20)

Ganaches o trufas utilizando cobertura o relleno negro / con leche

Stefania Massera – Pasticceria Gino Massera (Italy) – Polenta e lacc (Polenta e latte) (88.13)
Stefania Massera – Pasticceria Gino Massera (Italy) – Al Malinteisa (Il Malinteso) (87.93)
JackRabbit Chocolate Studio (South Africa) – Spicey Blonde & Clemengold (86.60)
Casa Cacao | El Celler de Can Roca (Spain) – Cacao Juice bonbon (83.37)
riki rika bitton (Israel) – Vegan raspberry cherry praline (80.14)

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Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

Guido Castagna (Italy) – Pralina Menta Liquirizia (94.75)
Guido Castagna (Italy) – Giuinott (94.30)
Guido Castagna (Italy) – Pralina Malva Cardamomo (93.73)
Guido Castagna (Italy) – Pralina Pistacchio (92.57)
Guido Castagna (Italy) – Pralina Calendula Cannella (90.20)
Monia Achille (Italy) – Mmmiele (89.50)
Giuseppe Manilia (Italy) – Croccantino alla nocciola (86.25)
Fiore 1827 (Italy) – Pralina Cassata Fiorenza (84.50)
Casa Cacao | El Celler de Can Roca (Spain) – Hazelnut Gianduja and Butter Cookie (81.49)

Mazapán recubierto de chocolate negro

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Origano Selvatico di Montagna e Limone (93.63)
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Violetta Selvatica (93.22)

Nueces enteras revestidas con chocolate oscuro (grajeas)

Piccola Pasticceria (Italy) – Nocciola Piemonte Bassinata al Gianduia (92.13)

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

Ronen Aflalo (Israel) – Tehini bonbon (88.32)
Bellantoni Cioccolato (Italy) – Cremino Nocciola e Caffè (86.65)
Il Cocciolato (Italy) – IL COCCIOLATINO (82.02)
Varvaro (Italy) – Cremino a Tre Strati (81.43)

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

Gardini (Italy) – Cremino con liquirizia (93.15)
Gardini (Italy) – Cremino con Amarene (91.25)
Piccola Pasticceria (Italy) – Cremino tre colori (90.73)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Mucillago (90.52)
Piccola Pasticceria (Italy) – Piccolo gianduja (90.35)
Varvaro (Italy) – Cremino al Pistacchio e Nocciole (89.10)
Gardini (Italy) – Cremino con Noci (88.67)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Persi pien (88.48)
Stefania Massera – Pasticceria Gino Massera (Italy) – Ninsòla dla Bessa (Nocciola della Bessa) (87.55)
Falicetto Cioccolato Puro Piacenza (Italy) – DiPC (85.30)

Nueces enteras revestidas con chocolate con leche (grajeas)

Bellantoni Cioccolato (Italy) – Dragée Gianduia Revolution (80.61)

Bombones de nuez con base de chocolate blanco

Caon Chocolate (Italy) – Matcha Love (87.70)
Gardini (Italy) – Cremino al Pistacchio (86.88)
Monia Achille (Italy) – Tuscia (82.31)

Nueces enteras revestidas con chocolate blanco (grajeas)

Bellantoni Cioccolato (Italy) – Dragèe Pinolo alla Camomilla (94.37)
Bellantoni Cioccolato (Italy) – Dragée Pistacchio al Cardamomo (89.62)
Casa Cacao | El Celler de Can Roca (Spain) – Pistachio with Green Peas Chocolate (85.79)
T’a Milano (Italy) – Caramello con cioccolato bianco e sale (83.87)
Bellantoni Cioccolato (Italy) – Dragée Tiramisù Concept (83.72)

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Otros – fruta / azúcar / mantequilla / crema

Pastas de fruta recubiertas de chocolate negro, gelatina/gelée

JackRabbit Chocolate Studio (South Africa) – Cape Gooseberry & Strawberry (85.92)

Fruta entera recubierta de chocolate negro

Falicetto Cioccolato Puro Piacenza (Italy) – Sgranfgnòn – Boero (94.48)
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Ciliegia al Cognac (89.91)
Maychoco (Spain) – Mango bañado en `bean to bar´70% Perú (86.23)
Fattoria La Vialla di Gianni, Antonio e Bandino Lo Franco (Italy) – Scorza di arancia candita al cioccolato (84.84)
Mirzam Chocolate makers (United Arab Emirates) – 62% Dark Chocolate Coated Oranges (83.78)
Bellantoni Cioccolato (Italy) – Dragée Sacher Concept (80.15)

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

Piccola Pasticceria (Italy) – Prugna Menta e Sedano (88.67)

Fruta entera recubierta de chocolate con leche

Le Cacaoyer (Greece) – Vostizza currants (85.74)

Fruta entera recubierta de chocolate blanco

Maychoco (Spain) – Mango con chocolate blanco 39% y lavanda (85.85)

Manon / mantequilla / crema recubierta de chocolate negro ..

Stefania Massera – Pasticceria Gino Massera (Italy) – Torta dla nòna (Torta della nonna) (87.71)
Stefania Massera – Pasticceria Gino Massera (Italy) – Al Torcèt (Il Torcetto) (82.01)
Eddy Silva (Italy) – Zeppola Velata (81.66)

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Cremas para untar

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

Guido Castagna (Italy) – +55 crema nocciola (93.00)
Fiore 1827 (Italy) – Fiore di nocciola (87.19)
Il Cocciolato (Italy) – Ooh mamma tre (86.35)
Puchero (Spain) – Puchero Hazelnut Chocolate Spread (85.60)
Karuna Chocolate (Italy) – Organic hazelnut spread 60% (83.14)
Grezzo Raw Chocolate (Italy) – Crema spalmabile bio Gustosa (81.70)

Cremas para untar de chocolate con leche

Monia Achille (Italy) – Me (88.23)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Amelina classica alla nocciola (87.12)
Gardini (Italy) – Mia, Naturalmente EVO (86.62)
Utopick Cacao (Spain) – CREMA CRISPY (81.11)
Fattoria La Vialla di Gianni, Antonio e Bandino Lo Franco (Italy) – VIALLELLA (80.48)