Scandinavian Chocolatier Competition 2020 – Winners

novembre 11, 2020 1:14 pm by International Chocolate Awards in Winners

The International Chocolate Awards is pleased to announce the Winners of the 2020 Scandinavian Chocolatier Competition, which was judged by our panel of Scandinavian judges and Grand Jury, working with remote judging.

The Scandinavian competition celebrates the craft of chocolatiers and chocolate companies who create filled chocolates, truffles, ganaches, caramels, fondants, enrobed fruits and nuts, and spreads made from chocolate couverture or from their own bean-to-bar chocolate and includes flavoured chocolate bars made from chocolate couverture.


The judges were drawn from local experts, food journalists and pastry chefs, members of our permanent international Grand Jury and guest judges.


The categories judged included flavoured chocolate bars, filled chocolates and spreads, 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.

Awards are given only to entries that meet the required standard for each prize. Winners of the competition go forward to to the World Final.

Please note: This is a temporary posting of the winners. A full post including a list of judges and Grand Jurors will be published shortly, including scores compiled using our new judging system.

(Prizes are shown in score order for each medal)

Barrette aromatizzate

Barrette al cioccolato bianco con inclusioni o pezzi

Gold: LABYs  (Sweden) – Raspberry Liquorice (Hallonlakrits) (86.2)

Silver: LABYs  (Sweden) – Rhubarb (Rabarber) (85.4)

Silver: LABYs  (Sweden) – Strawberry Dream (Jordgubbsdröm) (85.4)

Ganaches, paletes, praline e tartufi alla ganache

Ganache o tartufi di cioccolato fondente non aromatizzato

Gold: Nordic Chocolatiers  (Denmark) – Mayan Red Waterganache (87.1)

Ganache o tartufi con cioccolato fondente aromatizzato

Bronze: Nordic Chocolatiers  (Denmark) – Apple Infusion (84.8)

Bronze: PetriS Chocolate  (Finland) – Raspberry Truffle (84.5)

Bronze: Craig Alibone  (Norway) – Rosemary and Tonka Bonbon (84.1)

Ganache o tartufi al cioccolato al latte

Gold: Jentene på Tunet – Chocolatier  (Norway) – Lakrislykke (88.9)

Ganaches o tartufi di cioccolato bianco

Gold: Jentene på Tunet – Chocolatier  (Norway) – Multefløyel (89.0)

+ Special: Local ingredients

Bronze: Suklaa Täplä  (Finland) – Arctic Blue Gin White Chocolate (84.1)

Bronze: PetriS Chocolate  (Finland) – Passion Pralin (84.0)

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

Gold: Chocolatte  (Sweden) – Blueberry Ginger (87.1)

Silver: Chocolatte  (Sweden) – Salty Licorice Caramel (86.9)

Silver: Fjåk Chocolate  (Norway) – Norwegian Gingerbread Bonbon (86.5) (**)

Silver: Jentene på Tunet – Chocolatier  (Norway) – Grepa Frukt (86.3)

Silver: Jentene på Tunet – Chocolatier  (Norway) – Go Bananas (86.0)

Silver: Jentene på Tunet – Chocolatier  (Norway) – Sitronsmil (86.0)

Bronze: La Fève by Pavel Pavlov  (Bulgaria) – Strawberry and Champagne (85.2)

Bronze: La Fève by Pavel Pavlov  (Bulgaria) – Rom, Orange and Smoked Milk Chocolate (84.6)

Bronze: Trondheim Sjokolade  (Norway) – Browned Butter Caramel & Cinnamon (83.3)

Bronze: Fjåk Chocolate  (Norway) – Blueberry & Lemon Cream (82.5) (**)

Bronze: Malmstens Mat & Choklad  (Sweden) – Apple Cinnamon (81.3)

Bronze: La Fève by Pavel Pavlov  (Bulgaria) – Salty Caramel (80.9)

Praline a base di noci e noci ricoperte

Marzapane ricoperto al cioccolato fondente

Gold: Friis-Holm Chokolade  (Denmark) – Portwine Plums and Marcipan (86.3) (**)

Dragées al latte/noci intere ricoperte di cioccolato al latte

Gold: Summerbird  (Denmark) – Noisette Dragée (86.6)

Dragées di cioccolato bianco, noci intere ricoperte

Gold: Fjåk Chocolate  (Norway) – Almond Dragées with Gingerbread White (87.8) (**)

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

Silver: Sverre Sætre Konditori  (Norway) – Vaffelhjerte (85.3)

+ Special: Reinterpretation


Caramello ricoperti con cioccolato fondente

Gold: Nordic Chocolatiers  (Denmark) – Non Dairy Cashew Caramel (86.7)

+ Special: Innovation

Caramello ricoperto con cioccolato al latte

Silver: Trondheim Sjokolade  (Norway) – Salt Liquorice Caramel (85.8)

Altre – frutti/zucchero/burro/crema

Cioccolato fondette ricoperto di manon/burro /crema

Gold: Friis-Holm Chokolade  (Denmark) – Rose Geranium (87.2) (**)

+ Special: Reinterpretation

Bronze: Friis-Holm Chokolade  (Denmark) – Sloe Gin (84.6) (**)

(*)  Declared chocolate maker for private label bars.

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