European Craft Chocolatier Competitions 2021-22 -Winners
The International Chocolate Awards is pleased to announce the Winners of the 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. The prize ceremony took place on April 7, 2022 in a virtual setting.
Winners of these rounds will pass through to the World Final organized later in 2022.
This craft competition awards prizes for craft chocolatier products including filled chocolates/bonbons, pralines, enrobed fruits and nuts and chocolate spreads made with bean-to-bar chocolate as well as flavoured bars made with couverture. Plain/origin and flavoured bean-to-bar products from all European chocolate makers are judged at the 2021-22 European Bean-to-bar Chocolate Maker competition.
Craft Chocolatier Competitions
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.
- Winners
- Finalists
- Judges
- Grand Jury
Prizes
The categories judged included 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 Gold, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules.
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 con combination con infusiones o polvos
Bronze: Maria Magdalena Bizgan (Romania) – Mastic, vanilla, cardamom Chocolate Bar
Ganaches, palets, ganaches pralinés y trufas
Ganaches o trufas de chocolate negro sin sabor
Gold: Andreas Muschler (Germany) – Emelie
+ Special: Classic
Gold: Ara Chocolat (France) – Ganache Nature Agua Viva Criollo (**)
Ganaches o trufas de chocolate negro
Gold: Harrer Chocolat (Hungary) – green coriander (**)
Silver: Harrer Chocolat (Hungary) – Kaffirlime lemongrass (**)
Silver: Maria Magdalena Bizgan (Romania) – Black cherry dark chocolate ganache
+ Special: Local ingredients
Silver: Maria Magdalena Bizgan (Romania) – Quince fruit and alcohol dark ganache
Silver: Maria Magdalena Bizgan (Romania) – Spicy mango dark ganache
Silver: Suklaa Täplä (Finland) – Cloudberry Night
Bronze: Fjåk Chocolate (Norway) – Lervig Christmas beer bonbon (**)
Bronze: La Fèverie by Hasnaâ (France) – Ganache au vin – Pauillac
Bronze: La Fèverie by Hasnaâ (France) – Ganache au vin – Pomerol
Bronze: Maria Magdalena Bizgan (Romania) – Lemongrass coconut spicy dark ganache
Bronze: Shinichi Asaba (Belgium) – Dark chocolate with quince and Earl Grey
Ganaches o trufas de chocolate con leche
Silver: Andreas Muschler (Germany) – Mogador
Silver: Friis-Holm Chokolade (Denmark) – Green Cinnamon (**)
Bronze: La Fève by Pavel Pavlov (Bulgaria) – Rose geranium
Ganaches o trufas de chocolate blanco
Gold: Friis-Holm Chokolade (Denmark) – Black Currant (**)
Silver: La Vie Chocolat (Czech Republic) – Strawberries with balsamic
Silver: Summerbird (Denmark) – Chocolate Truffles Liquorice (**)
Bronze: Jentene på Tunet – Chocolatier (Norway) – Pasjonsfest med yoghurt
Bronze: PetriS Chocolate (Finland) – Rosmarin – Seabuckthorn
Bronze: Trondheim Sjokolade (Norway) – Yuzu Cheesecake
Ganaches o trufas utilizando cobertura o relleno negro / con leche
Gold: Jentene på Tunet – Chocolatier (Norway) – Multe og tindved
+ Special: Local ingredients
Silver: Chocolatte (Sweden) – Vanilla caramel / blackcurrant
Silver: Jentene på Tunet – Chocolatier (Norway) – Karamellpasjon
Silver: Jentene på Tunet – Chocolatier (Norway) – Lakris og banan
Silver: Maria Magdalena Bizgan (Romania) – Irish coffee Piura ganache
Bronze: Jentene på Tunet – Chocolatier (Norway) – Kremet bringebær
Bronze: Jentene på Tunet – Chocolatier (Norway) – Pærefull
Bronze: Maria Magdalena Bizgan (Romania) – Blackberry lavanda two layers ganache
Bronze: Trondheim Sjokolade (Norway) – Cinnamon Bun
Nueces
Bombones de nuez con base de chocolate negro (chocotejas)
Gold: La Fèverie by Hasnaâ (France) – Praliné Noisette Croustillant
+ Special: Local ingredients
Bronze: SIGOJI (Belgium) – Pavé Cinacien – Noisettes Cafe
Bombones de nuez con base de chocolate con leche (chocotejas)
Silver: SIGOJI (Belgium) – Pave Cinacien – Praline Cacahuetes
Bronze: Jentene på Tunet – Chocolatier (Norway) – Hasselknas
Bronze: Shinichi Asaba (Belgium) – Umami , Bonbon Au Chocolat With Miso
Bombones de nuez con base de chocolate con leche (chocotejas) …
Silver: Das Bernsteinzimmer (Germany) – Pekan – Karamell – Tarte
+ Special: Organic
Silver: La Fève by Pavel Pavlov (Bulgaria) – Pecan
Nueces enteras revestidas con chocolate con leche (grajeas) …
Bronze: Lyra (Slovakia) – Maximum Hazelnuts Caramel
Bombones de nuez con base de chocolate blanco
Silver: Fjåk Chocolate (Norway) – Bergamot caramel & breton biscuit (**)
Caramelos
Caramelos revestidos de chocolate con leche
Bronze: Maria Magdalena Bizgan (Romania) – Salty caramel milk chocolate
Bronze: SIGOJI (Belgium) – Truffe Passion – Poire Piment D’espelett
Bronze: Trondheim Sjokolade (Norway) – Liquorice Caramel
Caramelos revestidos de chocolate con leche ..
Gold: Maria Magdalena Bizgan (Romania) – Coffee whisky white chocolate caramel
Otros – fruta / azúcar / mantequilla / crema
Pastas de fruta recubiertas de chocolate negro, gelatina/gelée
Bronze: Harrer Chocolat (Hungary) – Peru – ginger passionfruit dragée (**)
Fruta entera recubierta de chocolate negro
Silver: Andreas Muschler (Germany) – Orangeatstäbchen
Pastas de fruta recubiertas de chocolate con leche, gelatina/gelée ..
Gold: PetriS Chocolate (Finland) – Raspberry Liquorice
+ Special: Vegan
Manon / mantequilla / crema recubierta de chocolate blanco
Bronze: Friis-Holm Chokolade (Denmark) – Absinthe (**)
Cremas para untar
Cremas para untar de chocolate negro (sin leche en polvo)
Gold: Bonneheure (Switzerland) – Crema di Nocciole e Cacao (**)
Silver: HILL BAR (France) – Nocciola
Cremas para untar de chocolate con leche
Bronze: Fjåk Chocolate (Norway) – Gingerbread milk chocolate spread (**)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.