French Chocolatier Competition 2020 – Winners
The International Chocolate Awards is pleased to announce the Winners of the fourth French Chocolatier Competition, judged with our French Partner Planetgout. This competition judged entries from chocolatiers based in France, celebrating the historic excellence in fine chocolate and the craft of French fine chocolatiers.
Winners will pass through to the World Final later in 2020.
Judges
The judging panel was made up of member of our Grand Jury and international judges who traveled to Paris, joined by local chefs, journalists, bloggers and chocolate specialists.
- Winners
- Finalists
- Judges
- Grand Jury
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.