Prizes

The categories judged included flavoured bars, filled chocolates, bonbons and pralines and chocolate spreads. The competitions were for national/regional entries for all categories except Plain/origin dark, milk and white bars. These categories are being judged later at the European Bean-to-Bar competition. 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.

Awards are given only to entries that meet the required standard for each prize.

French Chocolatier Competition

(Prizes are shown in alphabetical order for each medal)

Barrette aromatizzate

Barrette cioccolato fondente con infusione o aromi

Silver: Néogourmets & Zebre en Cuisine  (France) – Chocolat noir 70% Ouganda / Banane

+ Special: Innovation

Ganaches, paletes, praline e tartufi alla ganache

Ganache o tartufi di cioccolato fondente non aromatizzato

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

Ganache o tartufi con cioccolato fondente aromatizzato

Gold: Colomb Béréni Création C.B.C.  (France) – Francescu – Safran et Délice d’Oranges

+ Special: Gastronomic

Silver: Colomb Béréni Création C.B.C.  (France) – “Mintrastella” ou Menthe Aquatique

+ Special: Local ingredients

Silver: Colomb Béréni Création C.B.C.  (France) – Chocolat Aneth

Silver: Colomb Béréni Création C.B.C.  (France) – Chocolat Citron Vert/Basilic

Silver: L’Atelier du Confiseur  (France) – Ganache Thym-Miel

Ganache o tartufi al cioccolato al latte

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

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

Gold: Chocolaterie Agnès et Pierre  (France) – Ganache Cêpes et Oranges

+ Special: Gastronomic

Silver: Chocolaterie Agnès et Pierre  (France) – Ganache Café du Vietnam et Combava

Silver: Chocolaterie Agnès et Pierre  (France) – Ganache Carotte, Orange, Gingembre Frais

Praline a base di noci e noci ricoperte

Praline a base di frutta/ gianduja con ciccolato fondente

Gold: Chapon  (France) – Canela

Praline a base di noci/gianduja con cioccolato al latte

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

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

Gold: Chocolaterie Agnès et Pierre  (France) – Praliné Pistache, Olive Noire et Amande

Silver: Chocolaterie Agnès et Pierre  (France) – Praliné Sésame, Amande,Graine de Nigelle

Dragées al latte/noci intere ricoperte di cioccolato al latte

Bronze: Bovetti  (France) – Noisettes Enrobées de Chocolat au Lait

Dragées di cioccolato bianco, noci intere ricoperte

Silver: Bovetti  (France) – Chocolat Apéritif Fenouil Chocolat Blanc

Altre -frutti/zucchero/burro/crema

Paste di frutta, gelatine, gelée ricoperte con cioccolato fondente

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

Spalmabili

Spalmabili con cioccolato fondente (senza latte in polvere)

Silver: Bovetti  (France) – Pâte à Tartiner Noisette Chocolat Noir

Spalmabili con cioccolato al latte

Silver: Au Bon Chocolat  (France) – Pâte à Tartiner Noisette Chocolat

Silver: Charles Chocolartisan  (France) – Kikawet -Pâte à Tartiner Choco-Cacahuète

Bronze: Bovetti  (France) – Pâte à Tartiner Noisettes Chocolat Lait

Bronze: Chocolaterie Agnès et Pierre  (France) – Plaisir à Tartiner Noisette

(*)  Declared chocolate maker for private label bars.

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