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European Craft Chocolatier Competitions 2021-22 -Winners

abril 7, 2022 7:45 pm by International Chocolate Awards in Results @es, Winners @es

Craft chocolate comps Winners pouring web page

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.

Links

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.

 

** 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 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.