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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 Choc Winners plus British pouring choc Teaser

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, Benelux and British 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 score order for each medal)

Barras saborizado

Barras de chocolate con leche con inclusiones o piezas

Silver: chocoMe  (Hungary) – chocoMe Entrée F130 (86.3)

Barras de chocolate con combinación de infusiones o polvos

Bronze: Maria Magdalena Bizgan  (Romania) – Mastic, vanilla, cardamom Chocolate Bar (84.2)

Ganaches, palets, ganaches pralinés y trufas

Ganaches o trufas de chocolate negro no saborizadas

Gold: Andreas Muschler  (Germany) – Emelie (89.4)

+ Special: Classic

Gold: Ara Chocolat  (France) – Ganache Nature Agua Viva Criollo (89.0) (**)

Ganaches o trufas de chocolate negro saborizado

Gold: Harrer Chocolat  (Hungary) – green coriander (83.9) (**)

Silver: Maria Magdalena Bizgan  (Romania) – Quince fruit and alcohol dark ganache (87.5)

Silver: Maria Magdalena Bizgan  (Romania) – Black cherry dark chocolate ganache (87.1)

+ Special: Local ingredients

Silver: Suklaa Täplä  (Finland) – Cloudberry Night (86.7)

Silver: Maria Magdalena Bizgan  (Romania) – Spicy mango dark ganache (84.7)

Silver: Harrer Chocolat  (Hungary) – Kaffirlime lemongrass (82.7) (**)

Bronze: Maria Magdalena Bizgan  (Romania) – Lemongrass coconut spicy dark ganache (86.3)

Bronze: La Fèverie by Hasnaâ  (France) – Ganache au vin – Pauillac (85.9)

Bronze: La Fèverie by Hasnaâ  (France) – Ganache au vin – Pomerol (85.7)

Bronze: Shinichi Asaba  (Belgium) – Dark chocolate with quince and Earl Grey (85.1)

Bronze: Chococo  (United Kingdom) – Tangerine Dream (84.7)

Bronze: Fjåk Chocolate  (Norway) – Lervig Christmas beer bonbon (84.2) (**)

Ganaches o trufas de chocolate con leche saborizado

Silver: Friis-Holm Chokolade  (Denmark) – Green Cinnamon (87.1) (**)

Silver: Andreas Muschler  (Germany) – Mogador (86.8)

Bronze: Ten Watch Chocolates  (United Kingdom) – Beurre Noisette Bonbon (85.4)

Bronze: La Fève by Pavel Pavlov  (Bulgaria) – Rose geranium (79.6)

Ganaches o trufas de chocolate blanco saborizado

Gold: Friis-Holm Chokolade  (Denmark) – Black Currant (87.7) (**)

Silver: Summerbird  (Denmark) – Chocolate Truffles Liquorice (87.4) (**)

Silver: La Vie Chocolat  (Czech Republic) – Strawberries with balsamic (81.7)

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Pasjonsfest med yoghurt (85.6)

Bronze: PetriS Chocolate  (Finland) – Rosmarin – Seabuckthorn (85.4)

Bronze: Trondheim Sjokolade  (Norway) – Yuzu Cheesecake (84.6)

Ganaches o trufas de una combinación de chocolates saborizado

Gold: Fifth Dimension Chocolates  (United Kingdom) – Pineapple & Tomato (88.6)

+ Special: Gastronomic

Gold: Jentene på Tunet – Chocolatier  (Norway) – Multe og tindved (88.3)

+ Special: Local ingredients

Silver: Chococo  (United Kingdom) – Mango + Passionfruit (87.5)

Silver: Chocolatte  (Sweden) – Vanilla caramel / blackcurrant (86.7)

Silver: Jentene på Tunet – Chocolatier  (Norway) – Karamellpasjon (86.2)

Silver: Jentene på Tunet – Chocolatier  (Norway) – Lakris og banan (86.2)

Silver: Maria Magdalena Bizgan  (Romania) – Irish coffee Piura ganache (84.3)

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Kremet bringebær (85.3)

Bronze: Trondheim Sjokolade  (Norway) – Cinnamon Bun (84.9)

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Pærefull (84.8)

Bronze: Chococo  (United Kingdom) – Rhubarb + Vanilla (84.4)

Bronze: Maria Magdalena Bizgan  (Romania) – Blackberry lavanda two layers ganache (82.2)

Nueces

Pralinés de nuez cubiertas de chocolate negro

Gold: La Fèverie by Hasnaâ  (France) – Praliné Noisette Croustillant (87.4)

+ Special: Local ingredients

Bronze: SIGOJI  (Belgium) – Pavé Cinacien – Noisettes Cafe (84.6)

Pralinés de nuez cubiertas de chocolate con leche

Silver: SIGOJI  (Belgium) – Pave Cinacien – Praline Cacahuetes (86.3)

Bronze: Jentene på Tunet – Chocolatier  (Norway) – Hasselknas (85.9)

Bronze: Solkiki Chocolatemaker  (United Kingdom) – Peanut Esmeraldas Bonbon (85.8) (**)

Bronze: Shinichi Asaba  (Belgium) – Umami , Bonbon Au Chocolat With Miso (84.2)

Pralinés de nuez cubiertas de chocolate blanco

Silver: Fjåk Chocolate  (Norway) – Bergamot caramel & breton biscuit (86.9) (**)

Pralinés de nuez cubiertas de una combinación de chocolates

Silver: Fifth Dimension Chocolates  (United Kingdom) – Pistachio Cremino (87.9)

+ Special: Classic

Silver: La Fève by Pavel Pavlov  (Bulgaria) – Pecan (87.4)

Silver: Solkiki Chocolatemaker  (United Kingdom) – Gran Palo and Piedmont Hazelnut Bonbon (87.4) (**)

Silver: Das Bernsteinzimmer  (Germany) – Pekan – Karamell – Tarte (87.3)

+ Special: Organic

Grajeas cubiertas de una combinación de chocolates, nueces enteras cubiertas de una combinación de chocolates

Bronze: Lyra  (Slovakia) – Maximum Hazelnuts Caramel (85.8)

Caramelos

Caramelos bañados en chocolate con leche

Gold: Chococo  (United Kingdom) – Molasses + Brown Butter Caramel (89.5)

+ Special: Local ingredients

+ Special: Classic

Bronze: SIGOJI  (Belgium) – Truffe Passion – Poire Piment D’espelett (85.6)

Bronze: Trondheim Sjokolade  (Norway) – Liquorice Caramel (84.2)

Bronze: Maria Magdalena Bizgan  (Romania) – Salty caramel milk chocolate (83.1)

Caramelos bañados en chocolate blanco

Gold: Maria Magdalena Bizgan  (Romania) – Coffee whisky white chocolate caramel (89.8)

Otros – fruta/azúcar/mantequila/crema/misceláneos

Pastas de fruta cubiertas de chocolate negro, gelatinas/gelée

Bronze: Harrer Chocolat  (Hungary) – Peru – ginger passionfruit dragée (85.4) (**)

Pastas de fruta cubiertas de chocolate blanco, gelatinas/gelées

Gold: PetriS Chocolate  (Finland) – Raspberry Liquorice (88.0)

+ Special: Vegan

Frutas enteras cubiertas de chocolate negro

Silver: Andreas Muschler  (Germany) – Orangeatstäbchen (86.7)

Manon/mantequilla/crema cubierta de chocolate blanco

Bronze: Friis-Holm Chokolade  (Denmark) – Absinthe (84.8) (**)

Cremas para untar

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

Gold: Solkiki Chocolatemaker  (United Kingdom) – Piedmont Hazelnut Chocolate Spread (90.9) (**)

+ Special: Classic

Gold: Bonneheure  (Switzerland) – Crema di Nocciole e Cacao (87.9) (**)

Silver: HILL BAR  (France) – Nocciola (85.5)

Cremas para untar de chocolate con leche

Bronze: Fjåk Chocolate  (Norway) – Gingerbread milk chocolate spread (85.3) (**)

(*)  Declared chocolate maker for private label bars.

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