RESULTS

Italian/Mediterranean Craft Chocolatier Competition – Winners 2021-22

noviembre 28, 2021 4:23 pm porInternational Chocolate Awards enResults @es, Sin categorizar, Winners @es

Italmed Winners teaser

The International Chocolate Awards is pleased to announce the Winners of the Italian/Mediterranean Craft Chocolatier Competition, which was judged during autumn 2021. This competition was open to all companies with their main business or head office in the countries listed: Croatia, Cyprus, Egypt, Greece, Israel, Italy, Malta, Morocco, Portugal, Spain, Turkey, United Arab Emirates and all Middle East and North African companies.

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 April-May 2022.

This regional competition awards prizes for craft chocolatier products including filled chocolates/bonbons, pralines, enrobed fruits and nuts and chocolate spreads made with chocolate couverture OR bean-to-bar chocolate as well as  flavoured bars made with couverture. Plain/origin and flavoured bean-to-bar products from all European, Middle Eastern and African chocolate makers will be judged at the 2021-22 European Bean-to-bar Chocolate Maker competition.

For the 2021-22 season, we’re relaunching our filled chocolate competitions as “Craft Chocolatier Competitions”, with an increasing focus on cacao sourcing and traceability. With these ideals in mind, we have made the decision that, starting with the 2021-22 season, all our chocolatier competitions will now be solely dedicated to dark and milk chocolate products made with cacao with an identifiable and traceable source. (Note: this rule does not currently apply to white chocolate or cocoa butter). This new approach reflects not only current trends in craft chocolate, but also our own founding philosophy and focus on fine cacao.

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.

Links

Prizes

The categories judged included flavoured chocolate bars, filled chocolates, enrobed fruits and nuts and chocolate spreads, as well as flavoured bars (not bean-to-bar) 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.

** Bean-to-bar chocolatier products – recognising the growing trend of flavoured bars and filled chocolate made by chocolate makers, winning products made with an entrant’s own chocolate are marked with (**).

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 inclusiones o piezas

Bronze: Gardini  (Italy) – «Rustico»

Barras de chocolate negro con un relleno

Bronze: Gardini  (Italy) – «Insolito» Gianduia Salata

Barras de chocolate con leche con infusiones o polvos

Silver: Kaitxo  (Spain) – Etxeko Masala

Bronze: Gardini  (Italy) – Cacao & Sale Dolce, con liquerizia

Barras de chocolate con leche con inclusiones o piezas

Gold: Joan Baixas  (Spain) – Chocolate con leche 51% con kikos

+ Special: Gastronomic

Silver: Kaitxo  (Spain) – Txokolate con leche con regaliz y violet

Barras de chocolate blanco con infusiones o polvos

Gold: T’a Milano  (Italy) – Tavoletta Bianco Caramello e Liquirizia

Bronze: T’a Milano  (Italy) – Tavoletta Caramello e Sale delle Hawaii

Barras de chocolate blanco con inclusiones o piezas

Silver: Bruno Chocolate  (Israel) – Yuzu-Basilic


Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Alternative (**)

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Perù Buffalo Cream

+ Special: Local ingredients

Bronze: Casa Cacao | El Celler de Can Roca  (Spain) – Piura’s 66% Chocolate Bonbon (**)

Ganaches o trufas de chocolate negro

Gold: Giuseppe Manilia  (Italy) – Rosemary lavanda e fondente

Silver: Bellantoni Cioccolato  (Italy) – Dragée Rum e Uvetta

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – Girona Apple and Thyme bonbon (**)

+ Special: Local ingredients

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – The Great Chocolate (**)

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – The Macallan DoubleCask 12 Yrs Bonbon (**)

Silver: Joan Baixas  (Spain) – Bombón ganache Origen Piura con mucílago (**)

Bronze: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Xela (**)

Ganaches o trufas de chocolate blanco

Gold: Ronen Aflalo  (Israel) – The yuzu bonbon

Bronze: Monia Achille  (Italy) – Marrakech

Ganaches o trufas utilizando cobertura o relleno negro / con leche

Gold: Stefania Massera – Pasticceria Gino Massera  (Italy) – Polenta e lacc (Polenta e latte)

+ Special: Gastronomic

Silver: JackRabbit Chocolate Studio  (South Africa) – Spicey Blonde & Clemengold

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – Al Malinteisa (Il Malinteso)

+ Special: Local ingredients


Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

Gold: Guido Castagna  (Italy) – Pralina Menta Liquirizia

+ Special: Local ingredients

Silver: Giuseppe Manilia  (Italy) – Croccantino alla nocciola

Silver: Guido Castagna  (Italy) – Giuinott

+ Gold: Gianduiotto

Silver: Guido Castagna  (Italy) – Pralina Calendula Cannella

Silver: Guido Castagna  (Italy) – Pralina Malva Cardamomo

Silver: Guido Castagna  (Italy) – Pralina Pistacchio

Silver: Monia Achille  (Italy) – Mmmiele

+ Special: Local ingredients

Bronze: Fiore 1827  (Italy) – Pralina Cassata Fiorenza

Mazapán recubierto de chocolate negro

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Origano Selvatico di Montagna e Limone

+ Special: Local ingredients

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Violetta Selvatica

+ Special: Local ingredients

Nueces enteras revestidas con chocolate oscuro (grajeas)

Gold: Piccola Pasticceria  (Italy) – Nocciola Piemonte Bassinata al Gianduia

+ Special: Local ingredients

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

Gold: Ronen Aflalo  (Israel) – Tehini bonbon

+ Special: Gastronomic

Silver: Bellantoni Cioccolato  (Italy) – Cremino Nocciola e Caffè

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

Gold: Gardini  (Italy) – Cremino con liquirizia

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Mucillago (**)

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Persi pien (**)

+ Special: Local ingredients

Silver: Gardini  (Italy) – Cremino con Amarene

Silver: Gardini  (Italy) – Cremino con Noci

+ Special: Local ingredients

Silver: Piccola Pasticceria  (Italy) – Cremino tre colori

Silver: Piccola Pasticceria  (Italy) – Piccolo gianduja

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – Ninsòla dla Bessa (Nocciola della Bessa)

Silver: Varvaro  (Italy) – Cremino al Pistacchio e Nocciole

Bronze: Falicetto Cioccolato Puro Piacenza  (Italy) – DiPC

+ Special: Gastronomic

+ Special: Local ingredients

Bombones de nuez con base de chocolate blanco

Silver: Caon Chocolate  (Italy) – Matcha Love

Silver: Gardini  (Italy) – Cremino al Pistacchio

Nueces enteras revestidas con chocolate blanco (grajeas)

Gold: Bellantoni Cioccolato  (Italy) – Dragèe Pinolo alla Camomilla

Silver: Bellantoni Cioccolato  (Italy) – Dragée Pistacchio al Cardamomo

Bronze: Casa Cacao | El Celler de Can Roca  (Spain) – Pistachio with Green Peas Chocolate (**)

+ Special: Gastronomic


Otros – fruta / azúcar / mantequilla / crema

Pastas de fruta recubiertas de chocolate negro, gelatina/gelée

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

Fruta entera recubierta de chocolate negro

Gold: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn – Boero

+ Special: Classic

+ Special: Local ingredients

Silver: Maychoco  (Spain) – Mango bañado en `bean to bar´70% Perú (**)

+ Special: Local ingredients

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Ciliegia al Cognac

Bronze: Fattoria La Vialla di Gianni, Antonio e Bandino Lo Franco  (Italy) – Scorza di arancia candita al cioccolato

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

Gold: Piccola Pasticceria  (Italy) – Prugna Menta e Sedano

Fruta entera recubierta de chocolate con leche

Bronze: Le Cacaoyer  (Greece) – Vostizza currants (**)

Fruta entera recubierta de chocolate blanco

Bronze: Maychoco  (Spain) – Mango con chocolate blanco 39% y lavanda (**)

+ Special: Local ingredients

Manon / mantequilla / crema recubierta de chocolate negro ..

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – Torta dla nòna (Torta della nonna)

+ Special: Reinterpretation


Cremas para untar

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

Gold: Guido Castagna  (Italy) – +55 crema nocciola

Silver: Fiore 1827  (Italy) – Fiore di nocciola

Silver: Il Cocciolato  (Italy) – Ooh mamma tre (**)

Bronze: Puchero  (Spain) – Puchero Hazelnut Chocolate Spread (**)

Cremas para untar de chocolate con leche

Gold: Monia Achille  (Italy) – Me

+ Special: Local ingredients

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Amelina classica alla nocciola

+ Special: Local ingredients

Silver: Gardini  (Italy) – Mia, Naturalmente EVO

+ Special: Local ingredients


(*)  Declared chocolate maker for private label bars.

(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.