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French Chocolatier Competition 2020 Grand Jury Finalists

luglio 13, 2020 5:40 pm by International Chocolate Awards in Finalists

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the fourth French Chocolatier Competition which was judged during spring 2020.

The judging panel was made up of pastry chefs, journalists, restaurant reviewers, bloggers, culinary educators and chefs, as well as members of our Grand Jury.

The Grand Jury Finalists are the highest scoring entries that made it through to the final Grand Jury round, from which the Grand Jury select the prize winners, through private voting.

The Grand Jury follow strict rules, which you can read here (PDF).

The 2020 French Finalists are:

(In alphabetical order within each category)


Barrette aromatizzate

Barrette cioccolato fondente con infusione o aromi

Néogourmets & Zebre en Cuisine (France) – Chocolat Noir 70% Ouganda / Banane


Ganaches, paletes, praline e tartufi alla ganache

Ganache o tartufi di cioccolato fondente non aromatizzato

Colomb Béréni Création C.B.C. (France) – Chocolat “Vieux Cacaoyers”

Ganache o tartufi con cioccolato fondente aromatizzato

L’Atelier du Confiseur (France) – Ganache Thym-Miel
Colomb Béréni Création C.B.C. (France) – Francescu – Safran et Délice d’Oranges
Colomb Béréni Création C.B.C. (France) – Chocolat Aneth
Colomb Béréni Création C.B.C. (France) – “Kogis” chocolat au café
Colomb Béréni Création C.B.C. (France) – “Mintrastella” ou Menthe Aquatique
Colomb Béréni Création C.B.C. (France) – Chocolat Citron Vert/Basilic

Ganache o tartufi al cioccolato al latte

L’Atelier du Confiseur (France) – Ganache Rhum-Raisins

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

Chocolaterie Agnès et Pierre (France) – Ganache Carotte, Orange, Gingembre Frais
Chocolaterie Agnès et Pierre (France) – Ganache Café du Vietnam et Combava
Chocolaterie Agnès et Pierre (France) – Ganache Cêpes et Oranges


Praline a base di noci e noci ricoperte

Praline a base di frutta/ gianduja con ciccolato fondente

Chapon (France) – Canela

Praline a base di noci/gianduja con cioccolato al latte

L’Atelier du Confiseur (France) – Praliné aux Graines de Sarrasin

Praline a base di noci/gianduja con cioccolato al latte …

Chocolaterie Agnès et Pierre (France) – Praliné Pistache, Olive Noire et Amande
Chocolaterie Agnès et Pierre (France) – Praliné Sésame, Amande,Graine de Nigelle

Dragées al latte/noci intere ricoperte di cioccolato al latte

Bovetti (France) – Noisettes Enrobées de Chocolat au Lait

Dragées di cioccolato bianco, noci intere ricoperte

Bovetti (France) – Chocolat Apéritif Fenouil Chocolat Blanc


Altre -frutti/zucchero/burro/crema

Paste di frutta, gelatine, gelée ricoperte con cioccolato fondente

L’Atelier du Confiseur (France) – Bonbon à la Mandarine


Spalmabili

Spalmabili con cioccolato fondente (senza latte in polvere)

Bovetti (France) – Pâte à Tartiner Noisette Chocolat Noir

Spalmabili con cioccolato al latte

Charles Chocolartisan (France) – Kikawet -Pâte à Tartiner Choco-Cacahuète
Charles Chocolartisan (France) – L’Artisan Tartineur – Noire
Chocolaterie Agnès et Pierre (France) – Plaisir à Tartiner Noisette
Bovetti (France) – Pâte à Tartiner Noisettes Chocolat Lait
Au Bon Chocolat (France) – Pâte à Tartiner Noisette Chocolat