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European Craft Chocolatier Competitions 2021-22 – Grand Jury Finalists

marzo 27, 2022 12:24 pm by International Chocolate Awards in Finalists @es

Craft chocolate comps Finalists bon bons web page

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the 2021-22 European Craft Chocolatier combined competitions, which were judged in late 2021 and early 2022 and included DACH (Germany, Austria and Switzerland), Scandinavian, Eastern European, French and Benelux entrants. Entries into the Craft Chocolatier competitions are required to give traceability details of the sources of cacao used in the chocolate and these are vetted before approving entries.

Finalists

The Grand Jury Finalists are the entrants that made it through to the final Grand Jury round, having at least one product that scored at 80/100 or more. (80/100 is the score from which products are considered to have fine flavor quality and be free of major defects.) The scores are finalised by the Grand Jury, who consider and review products where there is not a high level of agreement within the main judging panel. Products with scores with a high level of agreement will be automatically assigned prizes according to their score.

Prizes

While listing as a Grand Jury Finalist is an achievement in itself, not all Finalists will receive a prize. Prizes are awarded according to standard benchmark scores for each medal, which may be varied according to the category, local conditions and statistical analysis of the judging scores.

Scores

Scores will be made public after the winners are announced and will be shown for the Finalists only (80+). Scores are not shown for entries that did not achieve a Finalist level to maintain entrant confidentiality.

The scores are calculated using the IICCT Flavor Profiling system and are weighted to match recognised coffee scores, where speciality coffee would begin with a minimum score of 80/100 and upwards.

The 2021-22 European Craft Chocolatier Finalists are:

(In alphabetical order within each category)


Barras con sabor

Barras de chocolate negro con un relleno

PetriS Chocolate (Finland) – Crispy Cherry Bar (83.58)

Barras de chocolate con leche con inclusiones o piezas

Lyra (Slovakia) – Crazy pecan caramel (83.15)
PetriS Chocolate (Finland) – Almond «milk» Chocolate Bar (80.69)

Barras de chocolate con leche con un relleno

Trondheim Sjokolade (Norway) – Liquorice caramel bar (81.73)

Barras de chocolate blanco con un relleno

PetriS Chocolate (Finland) – Caramelized White Chocolate Cookie Bar (83.13)

Barras de chocolate con combination con infusiones o polvos

Maria Magdalena Bizgan (Romania) – Mastic, vanilla, cardamom Chocolate Bar (84.20)

Barras de chocolate con ombination con un relleno

PetriS Chocolate (Finland) – Hazelnut Cookie Chocolate Bar (80.62)


Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro sin sabor

Andreas Muschler (Germany) – Emelie (89.36)
Ara Chocolat (France) – Ganache Nature Agua Viva Criollo (88.96)

Ganaches o trufas de chocolate negro

Harrer Chocolat (Hungary) – green coriander (89.93)
Harrer Chocolat (Hungary) – Kaffirlime lemongrass (88.90)
Maria Magdalena Bizgan (Romania) – Black cherry dark chocolate ganache (87.14)
Maria Magdalena Bizgan (Romania) – Quince fruit and alcohol dark ganache (86.72)
Maria Magdalena Bizgan (Romania) – Spicy mango dark ganache (86.68)
Suklaa Täplä (Finland) – Cloudberry Night (86.65)
La Fèverie by Hasnaâ (France) – Ganache au vin – Pauillac (85.85)
La Fèverie by Hasnaâ (France) – Ganache au vin – Pomerol (85.67)
Maria Magdalena Bizgan (Romania) – Lemongrass coconut spicy dark ganache (85.13)
Shinichi Asaba (Belgium) – Dark chocolate with quince and Earl Grey (85.10)
Fjåk Chocolate (Norway) – Lervig Christmas beer bonbon (84.24)
PetriS Chocolate (Finland) – Kuura (80.63)

Ganaches o trufas de chocolate con leche

Friis-Holm Chokolade (Denmark) – Green Cinnamon (87.08)
Andreas Muschler (Germany) – Mogador (86.75)
La Fève by Pavel Pavlov (Bulgaria) – Rose geranium (85.45)
Ariqua Denis Chocolatier (Belgium) – La Royale (82.13)
La Vie Chocolat (Czech Republic) – Passion fruit (82.10)
Trondheim Sjokolade (Norway) – Popcorn Caramel (81.75)

Ganaches o trufas de chocolate blanco

Friis-Holm Chokolade (Denmark) – Black Currant (87.68)
Summerbird (Denmark) – Chocolate Truffles Liquorice (87.38)
La Vie Chocolat (Czech Republic) – Strawberries with balsamic (86.16)
Jentene på Tunet – Chocolatier (Norway) – Pasjonsfest med yoghurt (85.57)
PetriS Chocolate (Finland) – Rosmarin – Seabuckthorn (85.38)
Trondheim Sjokolade (Norway) – Yuzu Cheesecake (84.61)
Shinichi Asaba (Belgium) – Quince and bergamot (83.54)
La Vie Chocolat (Czech Republic) – Pistachio (82.14)
Trondheim Sjokolade (Norway) – Lemon Meringue Pie (81.75)

Ganaches o trufas utilizando cobertura o relleno negro / con leche

Jentene på Tunet – Chocolatier (Norway) – Multe og tindved (88.28)
Maria Magdalena Bizgan (Romania) – Irish coffee Piura ganache (86.78)
Chocolatte (Sweden) – Vanilla caramel / blackcurrant (86.70)
Jentene på Tunet – Chocolatier (Norway) – Karamellpasjon (86.21)
Jentene på Tunet – Chocolatier (Norway) – Lakris og banan (86.20)
Jentene på Tunet – Chocolatier (Norway) – Kremet bringebær (85.33)
Maria Magdalena Bizgan (Romania) – Blackberry lavanda two layers ganache (85.17)
Trondheim Sjokolade (Norway) – Cinnamon Bun (84.88)
Jentene på Tunet – Chocolatier (Norway) – Pærefull (84.77)
Jentene på Tunet – Chocolatier (Norway) – Solbærdugg med marshmallows (83.80)
Jentene på Tunet – Chocolatier (Norway) – Jordbærkyss (83.42)
Jentene på Tunet – Chocolatier (Norway) – Epleglede (83.40)
Zart Pralinen Chocolate Makers (Austria) – Verjus (83.10)
PetriS Chocolate (Finland) – Blackcurrant (82.70)
Jentene på Tunet – Chocolatier (Norway) – Blåbærflyt (81.33)
Trondheim Sjokolade (Norway) – Espresso Brasil (81.05)
Chocolatte (Sweden) – Gooseberry / black sesame (80.70)


Nueces

Bombones de nuez con base de chocolate negro (chocotejas)

La Fèverie by Hasnaâ (France) – Praliné Noisette Croustillant (87.38)
SIGOJI (Belgium) – Pavé Cinacien – Noisettes Cafe (84.55)
Ara Chocolat (France) – Praliné Noix de Cajou (83.65)
SIGOJI (Belgium) – Pavé Cinacien – Noisettes Citron Yuzu (82.22)
Andreas Muschler (Germany) – Almera (81.26)

Mazapán recubierto de chocolate negro

Trondheim Sjokolade (Norway) – Trio (81.16)
Maria Magdalena Bizgan (Romania) – Yuzu Ginger Marzipan (80.50)

Nueces enteras revestidas con chocolate oscuro (grajeas)

HILL BAR (France) – Feves Enrobées (80.11)

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

SIGOJI (Belgium) – Pave Cinacien – Praline Cacahuetes (86.25)
Jentene på Tunet – Chocolatier (Norway) – Hasselknas (85.85)
Shinichi Asaba (Belgium) – Umami , Bonbon Au Chocolat With Miso (84.22)
PetriS Chocolate (Finland) – Hazelnut Pralin (83.42)
Summerbird (Denmark) – Noisette Dragée (82.43)
Zart Pralinen Chocolate Makers (Austria) – Spekulatius (82.03)

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

La Fève by Pavel Pavlov (Bulgaria) – Pecan (87.39)
Das Bernsteinzimmer (Germany) – Pekan – Karamell – Tarte (87.26)
Das Bernsteinzimmer (Germany) – Boozy Pfirsich Melba (80.78)

Nueces enteras revestidas con chocolate con leche (grajeas) …

Lyra (Slovakia) – Maximum Hazelnuts Caramel (85.81)

Nueces enteras revestidas con chocolate con leche (grajeas)

PetriS Chocolate (Finland) – » Milk » Chocolate Marcona Almond (83.87)
Fjåk Chocolate (Norway) – Liquorice enrobed almonds (82.85)

Bombones de nuez con base de chocolate blanco

Fjåk Chocolate (Norway) – Bergamot caramel & breton biscuit (86.86)

Nueces enteras revestidas con chocolate blanco (grajeas)

Harrer Chocolat (Hungary) – Blackcurrant – lavender almond dragée (84.03)
Fjåk Chocolate (Norway) – Lingonberry enrobed almonds (80.42)


Caramelos

Caramelos revestidos de chocolate con leche

SIGOJI (Belgium) – Truffe Passion – Poire Piment D’espelett (85.59)
Maria Magdalena Bizgan (Romania) – Salty caramel milk chocolate (85.20)
Trondheim Sjokolade (Norway) – Liquorice Caramel (84.23)
Das Bernsteinzimmer (Germany) – Orangenkaramell (81.05)

Caramelos revestidos de chocolate con leche ..

Maria Magdalena Bizgan (Romania) – Coffee whisky white chocolate caramel (89.78)
Carré Noir (Belgium) – French Kiss (82.62)
Summerbird (Denmark) – Amber (81.15)


Otros – fruta / azúcar / mantequilla / crema

Pastas de fruta recubiertas de chocolate negro, gelatina/gelée

Harrer Chocolat (Hungary) – Peru – ginger passionfruit dragée (85.44)
Friis-Holm Chokolade (Denmark) – Frederiksdal Cherry (83.62)

Fruta entera recubierta de chocolate negro

Andreas Muschler (Germany) – Orangeatstäbchen (86.66)

Manon / mantequilla / crema recubierta de chocolate negro

Friis-Holm Chokolade (Denmark) – Calvados (81.18)

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

PetriS Chocolate (Finland) – Raspberry Liquorice (88.00)

Manon / mantequilla / crema recubierta de chocolate blanco

Friis-Holm Chokolade (Denmark) – Absinthe (84.77)
Harrer Chocolat (Hungary) – Raspberry – honey nougat dragée (84.53)


Cremas para untar

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

Bonneheure (Switzerland) – Crema di Nocciole e Cacao (87.88)
HILL BAR (France) – Nocciola (85.52)
HILL BAR (France) – Gianduja (80.81)
Fjåk Chocolate (Norway) – Hazelnut & dark chocolate spread (80.21)

Cremas para untar de chocolate con leche

Fjåk Chocolate (Norway) – Gingerbread milk chocolate spread (85.33)
Charles Chocolartisan (France) – Pâte à tartiner Façon Rocher (85.11)
La Vie Chocolat (Czech Republic) – Salted caramel with Tonka (80.65)