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Italian/Mediterranean Craft Chocolatier Competition – Winners 2021-22

novembre 28, 2021 4:23 by International Chocolate Awards in Results, Non classifié(e), Winners

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 score order for each medal)

Tablettes Aromatisées

Tablettes de chocolat noir avec inclusions ou morceaux

Bronze: Gardini  (Italy) – « Rustico » (84.6)

Tablettes de chocolat noir avec fourrage

Bronze: Gardini  (Italy) – « Insolito » Gianduia Salata (85.5)

Tablettes de chocolat au lait avec infusion ou arôme

Silver: Kaitxo  (Spain) – Etxeko Masala (87.3)

Bronze: Gardini  (Italy) – Cacao & Sale Dolce, con liquerizia (84.6)

Tablettes de chocolat au lait avec inclusions ou morceaux

Gold: Joan Baixas  (Spain) – Chocolate con leche 51% con kikos (88.8)

+ Special: Gastronomic

Silver: Kaitxo  (Spain) – Txokolate con leche con regaliz y violet (86.1)

Tablettes de chocolat blanc aromatisées avec infusion ou arôme

Gold: T’a Milano  (Italy) – Tavoletta Bianco Caramello e Liquirizia (88.4)

Bronze: T’a Milano  (Italy) – Tavoletta Caramello e Sale delle Hawaii (84.8)

Tablettes de chocolat blanc avec inclusions ou morceaux

Silver: Bruno Chocolate  (Israel) – Yuzu-Basilic (87.2)

Ganaches, palets, pralines avec ganache, truffes

Ganaches ou truffes au chocolat noir non aromatisées

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Alternative (87.9) (**)

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Perù Buffalo Cream (87.9)

+ Special: Local ingredients

Bronze: Casa Cacao | El Celler de Can Roca  (Spain) – Piura’s 66% Chocolate Bonbon (85.1) (**)

Ganaches ou truffes de chocolat noir aromatisées

Gold: Giuseppe Manilia  (Italy) – Rosemary lavanda e fondente (89.9)

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – Girona Apple and Thyme bonbon (88.1) (**)

+ Special: Local ingredients

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – The Macallan DoubleCask 12 Yrs Bonbon (87.1) (**)

Silver: Casa Cacao | El Celler de Can Roca  (Spain) – The Great Chocolate (87.1) (**)

Silver: Joan Baixas  (Spain) – Bombón ganache Origen Piura con mucílago (86.9) (**)

Silver: Bellantoni Cioccolato  (Italy) – Dragée Rum e Uvetta (86.3)

Bronze: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Xela (85.9) (**)

Ganaches ou truffes au chocolat blanc

Gold: Ronen Aflalo  (Israel) – The yuzu bonbon (89.2)

Bronze: Monia Achille  (Italy) – Marrakech (85.2)

Ganaches ou truffes utilisant du chocolat noir/au lait/blanc pour l’enrobage et la garniture

Gold: Stefania Massera – Pasticceria Gino Massera  (Italy) – Polenta e lacc (Polenta e latte) (88.1)

+ Special: Gastronomic

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Mucillago (90.5) (**)

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – Al Malinteisa (Il Malinteso) (87.9)

+ Special: Local ingredients

Silver: JackRabbit Chocolate Studio  (South Africa) – Spicey Blonde & Clemengold (86.6)

Fruits secs

Praliné au chocolat noir

Gold: Guido Castagna  (Italy) – Pralina Menta Liquirizia (94.8)

+ Special: Local ingredients

Silver: Guido Castagna  (Italy) – Giuinott (94.3)

+ Gold: Gianduiotto

Silver: Guido Castagna  (Italy) – Pralina Malva Cardamomo (93.7)

Silver: Guido Castagna  (Italy) – Pralina Pistacchio (92.6)

Silver: Guido Castagna  (Italy) – Pralina Calendula Cannella (90.2)

Silver: Monia Achille  (Italy) – Mmmiele (89.5)

+ Special: Local ingredients

Silver: Giuseppe Manilia  (Italy) – Croccantino alla nocciola (86.3)

Bronze: Fiore 1827  (Italy) – Pralina Cassata Fiorenza (84.5)

Massepain enrobé de chocolat noir

Gold: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Origano Selvatico di Montagna e Limone (93.6)

+ Special: Local ingredients

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Violetta Selvatica (93.2)

+ Special: Local ingredients

Dragées/ fruits secs entiers enrobés au chocolat noir

Gold: Piccola Pasticceria  (Italy) – Nocciola Piemonte Bassinata al Gianduia (92.1)

+ Special: Local ingredients

Praliné au chocolat lait

Gold: Ronen Aflalo  (Israel) – Tehini bonbon (88.3)

+ Special: Gastronomic

Silver: Bellantoni Cioccolato  (Italy) – Cremino Nocciola e Caffè (86.7)

Praliné au chocolat blanc

Silver: Caon Chocolate  (Italy) – Matcha Love (87.7)

Silver: Gardini  (Italy) – Cremino al Pistacchio (86.9)

Dragées/ fruits secs entiers enrobés au chocolat blanc

Gold: Bellantoni Cioccolato  (Italy) – Dragèe Pinolo alla Camomilla (94.4)

Silver: Bellantoni Cioccolato  (Italy) – Dragée Pistacchio al Cardamomo (89.6)

Bronze: Casa Cacao | El Celler de Can Roca  (Spain) – Pistachio with Green Peas Chocolate (85.8) (**)

+ Special: Gastronomic

Praliné au chocolat lait …

Gold: Gardini  (Italy) – Cremino con liquirizia (93.2)

Silver: Gardini  (Italy) – Cremino con Amarene (91.3)

Silver: Piccola Pasticceria  (Italy) – Cremino tre colori (90.7)

Silver: Piccola Pasticceria  (Italy) – Piccolo gianduja (90.4)

Silver: Varvaro  (Italy) – Cremino al Pistacchio e Nocciole (89.1)

Silver: Gardini  (Italy) – Cremino con Noci (88.7)

+ Special: Local ingredients

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Persi pien (88.5) (**)

+ Special: Local ingredients

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – Ninsòla dla Bessa (Nocciola della Bessa) (87.6)

Bronze: Falicetto Cioccolato Puro Piacenza  (Italy) – DiPC (85.3)

+ Special: Gastronomic

+ Special: Local ingredients

Autres – fruits / sucre / beurre / crème

Pâtes de fruits, gelées enrobées de chocolat noir

Bronze: JackRabbit Chocolate Studio  (South Africa) – Cape Gooseberry & Strawberry (85.9)

Pâtes de fruits, gelées enrobées de chocolat au lait ..

Gold: Piccola Pasticceria  (Italy) – Prugna Menta e Sedano (88.7)

Fruits entiers enrobés de chocolat noir

Gold: Falicetto Cioccolato Puro Piacenza  (Italy) – Sgranfgnòn – Boero (94.5)

+ Special: Classic

+ Special: Local ingredients

Silver: Pietro Macellaro Pasticceria Agricola Cilentana  (Italy) – Ciliegia al Cognac (89.9)

Silver: Maychoco  (Spain) – Mango bañado en `bean to bar´70% Perú (86.2) (**)

+ Special: Local ingredients

Bronze: Fattoria La Vialla di Gianni, Antonio e Bandino Lo Franco  (Italy) – Scorza di arancia candita al cioccolato (84.8)

Fruits entiers enrobés de chocolat au lait

Bronze: Le Cacaoyer  (Greece) – Vostizza currants (85.7) (**)

Fruits entiers enrobés de chocolat blanc

Bronze: Maychoco  (Spain) – Mango con chocolate blanco 39% y lavanda (85.9) (**)

+ Special: Local ingredients

Manon/beurre/crème enrobés de chocolat noir ..

Silver: Stefania Massera – Pasticceria Gino Massera  (Italy) – Torta dla nòna (Torta della nonna) (87.7)

+ Special: Reinterpretation

Pâte à tartiner

Pâtes à tartiner au chocolat noir (sans poudre de lait)

Gold: Guido Castagna  (Italy) – +55 crema nocciola (93.0)

Silver: Fiore 1827  (Italy) – Fiore di nocciola (87.2)

Silver: Il Cocciolato  (Italy) – Ooh mamma tre (86.4) (**)

Bronze: Puchero  (Spain) – Puchero Hazelnut Chocolate Spread (85.6) (**)

Pâtes à tartiner au chocolat au lait

Gold: Monia Achille  (Italy) – Me (88.2)

+ Special: Local ingredients

Silver: Depetris Riccardo / Depetris…i Ciculaté  (Italy) – Amelina classica alla nocciola (87.1)

+ Special: Local ingredients

Silver: Gardini  (Italy) – Mia, Naturalmente EVO (86.6)

+ 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.