The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the second Central America support Competition which was held on 1 – 5 December, in Guatemal City, Guatemala.

The Grand Jury Finalists are the entries that made it through to the final Grand Jury round, following five days of judging, which included judges from the UK, USA, Europe and Asia and members of our international Grand Jury panel. The panel was made up of chocolate experts, pastry chefs, journalists, restaurant reviewers, bloggers, culinary educators and chefs.

The Finalists are the nominations from which the Grand Jury select the prize winners, through private voting. The Grand Jury follow strict rules, which you can read here (PDF).

While listing as a Grand Jury Finalist is an achievement in itself, it does not necessarily indicate that the entry will receive a prize.

The 2018 Central American competition Finalists are:

(In alphabetical order within each category)

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Barrette plain/origin

Barrette fondenti plain /origin

Feliu Chocolate (Mexico) – Criollo Marfil – La Rioja
Zucoleto (Honduras) – Chocolate Oscuro 70%
Tropical Chocolate Café (Panama) – Tropical Chocolate 70%
Palato Hand Crafted Chocolate (Honduras) – 65% Chocolate Oscuro
Feliu Chocolate (Mexico) – Soconusco
Xocolatisimo (El Salvador) – San José Real de La Carrera 65%
Xocolatisimo (El Salvador) – San José Real de La Carrera 75%
Xocolatisimo (El Salvador) – San José Real de La Carrera 70%
Wolter (Mexico) – Quetzalli 85%
Kotowa Chocolate Victoria (Panama) – Chocolate oscuro 70%
Wolter (Mexico) – Quetzalli wolter
Wolter (Mexico) – Quetzalli uranga
Nahua (Costa Rica) – Dark 70% Upala
Nahua (Costa Rica) – Dark 70% Upala & Guatuso
Fabrica de Chocolate Momotombo (Nicaragua) – Tableta Oscuro 70%
Fabrica de Chocolate Momotombo (Nicaragua) – Tableta 80% Tuma La Dalia
Fabrica de Chocolate Momotombo (Nicaragua) – Tableta Oscuro 70% Rio Waslala
Fabrica de Chocolate Momotombo (Nicaragua) – Tableta Oscuro 70% Rio San Juan
Fabrica de Chocolate Momotombo (Nicaragua) – Tableta Oscuro 70% Waslala

Micro-batch – Barrette fondenti plain /origin

Zaguate Chocolate (Costa Rica) – Zaguate Chocolate Lot #12
Maleku Chocolate (Costa Rica) – Maleku Chocolate Dark 75%
Maleku Chocolate (Costa Rica) – Tenorio Dark 70%
XKIK’ chocolate de origen (Mexico) – 75% cacao, Galeana
XKIK’ chocolate de origen (Mexico) – 65% Cacao, Sarabia
XKIK’ chocolate de origen (Mexico) – 65% Cacao, Plantación El Rocío
XKIK’ chocolate de origen (Mexico) – 65% Cacao, Galeana
Le Caméléon (Mexico) – Blanco Marfil 75% Cacao
Kakaw Museo (Mexico) – Xocolate Chiapas – Soconusco 70
Danta Chocolate (Guatemala) – Finca San Juan 82% Dark
Nahua (Costa Rica) – Dark 70% Upala & Guatuso

Barrette ad alta% cioccolato fondente (sopra 85%)

Xocolatisimo (El Salvador) – San José Real de La Carrera 85%
Maleku Chocolate (Costa Rica) – Upala Single Origin 85%
Kakaw Museo (Mexico) – Xocolate Chiapas – Rioja 85
Nahua (Costa Rica) – Dark 90% Upala
SiBö Chocolate Costa Rica (Costa Rica) – Guacimo-Talamanca 100%
Cacaoterra/Xiquipil (El Salvador) – Xiquipil 85% Finca La Catarina
Cacaoterra/Xiquipil (El Salvador) – Xiquipil 85% Finca La Cruz

Barrette fondenti plain /origin prodotte con zuccheri alternativi naturali

Palato Hand Crafted Chocolate (Honduras) – 75% Chocolate Oscuro con Panela
Nahua (Costa Rica) – Dark 70% Candid

Barrette al latte plain/origin

Zucoleto (Honduras) – Chocolate con leche 45%

Barrette al latte plain/origin (sopra 50%)

Maleku Chocolate (Costa Rica) – Maleku Chocolate 60% Milk
Maleku Chocolate (Costa Rica) – Bijagua 56% semi-dark Milk
SiBö Chocolate Costa Rica (Costa Rica) – Talamanca 63%
Fabrica de Chocolate Momotombo (Nicaragua) – Tableta Fino de Leche
Cacaoterra/Xiquipil (El Salvador) – Xiquipil 65% Dark Milk San Jose del Real de La Carrera

Micro-batch – Barrette al latte plain/origin

Danta Chocolate (Guatemala) – Maya Rojo Milk

Barrette bianche plain/origin

Danta Chocolate (Guatemala) – White Chocolate

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Barrette aromatizzate

Barrette cioccolato fondente con infusione o aromi

Wolter (Mexico) – Quetzalli Criollo Pasión 70%
Wolter (Mexico) – Quetzalli Piña
Nahua (Costa Rica) – Dark 70% Ginger
Nahua (Costa Rica) – Dark 70% Orange
Cacaoterra/Xiquipil (El Salvador) – Xiquipil 50% Mocha Guanaca San Jose/Ayutepeque

Barrette di cioccolato fondente con inclusioni o pezzi

Tropical Chocolate Café (Panama) – Tropical Chocolate 65%
Xocolatisimo (El Salvador) – Tableta de Chocolate 75% Cacao Con Gengibre y Galleta
Xocolatisimo (El Salvador) – Tableta de Chocolate Oscuro con Banano
SiBö Chocolate Costa Rica (Costa Rica) – Roasted Almond 70%

Barrete cioccolato fondente ripiene

Nahua (Costa Rica) – Dark 70% Passion Fruit

Barrette ruvide fondenti aromatizzate

Cacao Junajpu (Guatemala) – Rustico Mayan Spice Cacao Bar

Barrette ciccolato al latte con infusione o aromi

Maleku Chocolate (Costa Rica) – Lava – 56% Milk Chocolate with nutmeg & Chili
Maleku Chocolate (Costa Rica) – Maleku Chocolate 60% Milk Chili

Barrette di cioccolato al latte con inclusioni o pezzi

Estukurú (Costa Rica) – Tableta chocolate con leche y maní garapiñado
Danta Chocolate (Guatemala) – Milk Chocolate with Smoked Chile and Whole Cacao Beans

Barrette al cioccolato bianco aromatizzato con infusione o aromi

Palato Hand Crafted Chocolate (Honduras) – Chocolate Blanco con Limon y Sal Rosada

Barrette al cioccolato bianco con inclusioni o pezzi

Maleku Chocolate (Costa Rica) – Cañas, white 40% with cacao nibs
Danta Chocolate (Guatemala) – White with Nibs
Danta Chocolate (Guatemala) – Coco/Nibs with White and Milk
Xocolatisimo (El Salvador) – Tableta de Chocolate Blanco Con Frambuesa

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Ganaches, paletes, praline e tartufi alla ganache

Ganache o tartufi con cioccolato fondente aromatizzato

Danta Chocolate (Guatemala) – Zacapa Centenario
Xocolatisimo (El Salvador) – Trufa De Chocolate Oscuro 75% Cacao con Nibs
Xocolatisimo (El Salvador) – Bombón Flor de Azahar ( Orange Blossom )
Cacaoterra/Xiquipil (El Salvador) – Shaw’s Mayaland Flor de Jamaica Truffle

Ganache o tartufi al cioccolato al latte

Danta Chocolate (Guatemala) – Maracuyá y Chocolate de Leche

Ganaches o tartufi di cioccolato bianco

Danta Chocolate (Guatemala) – Trufa de Chocolate Blanco Caramelizado
Xocolatisimo (El Salvador) – Bombón de Mantequilla

Ganache o tertufi prodotti utilizzando ciccolati misti Fondente /latte/bianco per copertura o ripieno

Wolter (Mexico) – bombón de mezcal y balsámico
Kakaw Museo (Mexico) – Napana: Maracuya & Almendra By Chriss Macbeth
Danta Chocolate (Guatemala) – Horchata Praliné
Xocolatisimo (El Salvador) – Bombón de Fresa y Albahaca
Xocolatisimo (El Salvador) – Bombón de Cardamomo y Café
SiBö Chocolate Costa Rica (Costa Rica) – Rompope truffle

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Praline a base di noci e noci ricoperte

Praline a base di frutta/ gianduja con ciccolato fondente

Xocolatisimo (El Salvador) – Bombón deMantquilla de Maní y Caramelo de Laurel
Xocolatisimo (El Salvador) – Bombón de Almendra y Galleta de Gengibre

Praline a base di noci/gianduja con cioccolato al latte

Cacaoterra/Xiquipil (El Salvador) – Shaw’s Caramelized Macadamia

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Caramello

Caramello ricoperti con cioccolato fondente

Nahua (Costa Rica) – Praline Vainilla
Cacaoterra/Xiquipil (El Salvador) – Shaw’s Creme Caramel with Sea Salt

Caramello ricoperto con cioccolato al latte

SiBö Chocolate Costa Rica (Costa Rica) – Café Irlandés caramel

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Altre -frutti/zucchero/burro/crema

Paste di frutta, gelatine, gelée ricoperte con cioccolato fondente

Cacaoterra/Xiquipil (El Salvador) – Shaw’s Mayaland Tamarind Truffle

Frutti interi ricoperti di cioccolato fondente

Cacaoterra/Xiquipil (El Salvador) – Shaw’s Cascara de Naranja
Cacaoterra/Xiquipil (El Salvador) – Cacaoterra/Shaw’s Cranberry Dragée

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Spalmabili

Spalmabili con cioccolato al latte

El Bastión (Mexico) – EL BASTIÓN CREMA DE CHOCOLATE