European Craft Chocolatier Competitions 2021-22 – Grand Jury Finalists

marzo 27, 2022 12:24 pm by International Chocolate Awards in Finalists

Craft Choc Finalists plus British decorating bon bons Teaser

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the 2021-22 European Craft Chocolatier combined competitions, which were judged in late 2021 and early 2022 and included DACH (Germany, Austria and Switzerland), Scandinavian, Eastern European, French and Benelux entrants. Entries into the Craft Chocolatier competitions are required to give traceability details of the sources of cacao used in the chocolate and these are vetted before approving entries.

Finalists

The Grand Jury Finalists are the entrants that made it through to the final Grand Jury round, having at least one product that scored at 80/100 or more. (80/100 is the score from which products are considered to have fine flavor quality and be free of major defects.) The scores are finalised by the Grand Jury, who consider and review products where there is not a high level of agreement within the main judging panel. Products with scores with a high level of agreement will be automatically assigned prizes according to their score.

Prizes

While listing as a Grand Jury Finalist is an achievement in itself, not all Finalists will receive a prize. Prizes are awarded according to standard benchmark scores for each medal, which may be varied according to the category, local conditions and statistical analysis of the judging scores.

Scores

Scores will be made public after the winners are announced and will be shown for the Finalists only (80+). Scores are not shown for entries that did not achieve a Finalist level to maintain entrant confidentiality.

The scores are calculated using the IICCT Flavor Profiling system and are weighted to match recognised coffee scores, where speciality coffee would begin with a minimum score of 80/100 and upwards.

The 2021-22 European Craft Chocolatier Finalists are:

(In alphabetical order within each category)


Barrette aromatizzate

Barrete cioccolato fondente ripiene

PetriS Chocolate (Finland) – Crispy Cherry Bar (83.58)

Barrette di cioccolato al latte con inclusioni o pezzi

chocoMe (Hungary) – chocoMe Entrée F130 (86.25)
Lyra (Slovakia) – Crazy pecan caramel (83.15)
PetriS Chocolate (Finland) – Almond “milk” Chocolate Bar (80.69)

Barrette di cioccolato al latte ripiene

Trondheim Sjokolade (Norway) – Liquorice caramel bar (81.73)

Barrette al cioccolato al bianco ripiene

PetriS Chocolate (Finland) – Caramelized White Chocolate Cookie Bar (83.13)

Barrette ciccolato combination con infusione o aromi

Maria Magdalena Bizgan (Romania) – Mastic, vanilla, cardamom Chocolate Bar (84.20)

Barrette di cioccolato combination ripiene

PetriS Chocolate (Finland) – Hazelnut Cookie Chocolate Bar (80.62)


Ganaches, paletes, praline e tartufi alla ganache

Ganache o tartufi di cioccolato fondente non aromatizzato

Andreas Muschler (Germany) – Emelie (89.36)
Ara Chocolat (France) – Ganache Nature Agua Viva Criollo (88.96)

Ganache o tartufi con cioccolato fondente aromatizzato

Maria Magdalena Bizgan (Romania) – Quince fruit and alcohol dark ganache (87.50)
Maria Magdalena Bizgan (Romania) – Black cherry dark chocolate ganache (87.14)
Suklaa Täplä (Finland) – Cloudberry Night (86.65)
Maria Magdalena Bizgan (Romania) – Lemongrass coconut spicy dark ganache (86.26)
La Fèverie by Hasnaâ (France) – Ganache au vin – Pauillac (85.85)
La Fèverie by Hasnaâ (France) – Ganache au vin – Pomerol (85.67)
Shinichi Asaba (Belgium) – Dark chocolate with quince and Earl Grey (85.10)
Maria Magdalena Bizgan (Romania) – Spicy mango dark ganache (84.69)
Chococo (United Kingdom) – Tangerine Dream (84.67)
Fjåk Chocolate (Norway) – Lervig Christmas beer bonbon (84.24)
Harrer Chocolat (Hungary) – green coriander (83.93)
Umber & Ecru (United Kingdom) – Roasted Pineapple & Loomi Lime Quenelles (82.95)
Harrer Chocolat (Hungary) – Kaffirlime lemongrass (82.71)
PetriS Chocolate (Finland) – Kuura (80.63)
Umber & Ecru (United Kingdom) – Toffee Apple & Cinnamon Quenelles (80.63)

Ganache o tartufi al cioccolato al latte

Friis-Holm Chokolade (Denmark) – Green Cinnamon (87.08)
Andreas Muschler (Germany) – Mogador (86.75)
Ten Watch Chocolates (United Kingdom) – Beurre Noisette Bonbon (85.43)
La Vie Chocolat (Czech Republic) – Passion fruit (85.16)
Ariqua Denis Chocolatier (Belgium) – La Royale (82.13)
Trondheim Sjokolade (Norway) – Popcorn Caramel (81.75)
La Fève by Pavel Pavlov (Bulgaria) – Rose geranium (79.58)

Ganaches o tartufi di cioccolato bianco

Friis-Holm Chokolade (Denmark) – Black Currant (87.68)
Summerbird (Denmark) – Chocolate Truffles Liquorice (87.38)
Jentene på Tunet – Chocolatier (Norway) – Pasjonsfest med yoghurt (85.57)
PetriS Chocolate (Finland) – Rosmarin – Seabuckthorn (85.38)
Trondheim Sjokolade (Norway) – Yuzu Cheesecake (84.61)
Shinichi Asaba (Belgium) – Quince and bergamot (83.54)
La Vie Chocolat (Czech Republic) – Pistachio (82.14)
Trondheim Sjokolade (Norway) – Lemon Meringue Pie (81.75)
La Vie Chocolat (Czech Republic) – Strawberries with balsamic (81.65)

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

Fifth Dimension Chocolates (United Kingdom) – Pineapple & Tomato (88.60)
Jentene på Tunet – Chocolatier (Norway) – Multe og tindved (88.28)
Chococo (United Kingdom) – Mango + Passionfruit (87.53)
Chocolatte (Sweden) – Vanilla caramel / blackcurrant (86.70)
Jentene på Tunet – Chocolatier (Norway) – Karamellpasjon (86.21)
Jentene på Tunet – Chocolatier (Norway) – Lakris og banan (86.20)
Jentene på Tunet – Chocolatier (Norway) – Kremet bringebær (85.33)
Trondheim Sjokolade (Norway) – Cinnamon Bun (84.88)
Jentene på Tunet – Chocolatier (Norway) – Pærefull (84.77)
Chococo (United Kingdom) – Rhubarb + Vanilla (84.43)
Maria Magdalena Bizgan (Romania) – Irish coffee Piura ganache (84.29)
Jentene på Tunet – Chocolatier (Norway) – Solbærdugg med marshmallows (83.80)
Ten Watch Chocolates (United Kingdom) – Hazelnut Bonbon (83.67)
Jentene på Tunet – Chocolatier (Norway) – Jordbærkyss (83.42)
Jentene på Tunet – Chocolatier (Norway) – Epleglede (83.40)
Zart Pralinen Chocolate Makers (Austria) – Verjus (83.10)
PetriS Chocolate (Finland) – Blackcurrant (82.70)
Maria Magdalena Bizgan (Romania) – Blackberry lavanda two layers ganache (82.15)
Jentene på Tunet – Chocolatier (Norway) – Blåbærflyt (81.33)
Trondheim Sjokolade (Norway) – Espresso Brasil (81.05)
Chocolatte (Sweden) – Gooseberry / black sesame (80.70)
Fifth Dimension Chocolates (United Kingdom) – Passion Fruit & Coffee (80.10)


Praline a base di noci e noci ricoperte

Praline a base di frutta/ gianduja con ciccolato fondente

La Fèverie by Hasnaâ (France) – Praliné Noisette Croustillant (87.38)
SIGOJI (Belgium) – Pavé Cinacien – Noisettes Cafe (84.55)
Ara Chocolat (France) – Praliné Noix de Cajou (83.65)
SIGOJI (Belgium) – Pavé Cinacien – Noisettes Citron Yuzu (82.22)
Andreas Muschler (Germany) – Almera (81.26)

Marzapane ricoperto al cioccolato fondente

Trondheim Sjokolade (Norway) – Trio (81.16)
Maria Magdalena Bizgan (Romania) – Yuzu Ginger Marzipan (80.50)

Dragées di cioccolato fondente, noci intere ricoperte

HILL BAR (France) – Feves Enrobées (80.11)

Praline a base di noci/gianduja con cioccolato al latte

SIGOJI (Belgium) – Pave Cinacien – Praline Cacahuetes (86.25)
Jentene på Tunet – Chocolatier (Norway) – Hasselknas (85.85)
Solkiki Chocolatemaker (United Kingdom) – Peanut Esmeraldas Bonbon (85.80)
Shinichi Asaba (Belgium) – Umami , Bonbon Au Chocolat With Miso (84.22)
PetriS Chocolate (Finland) – Hazelnut Pralin (83.42)
Summerbird (Denmark) – Noisette Dragée (82.43)
Zart Pralinen Chocolate Makers (Austria) – Spekulatius (82.03)
chocoMe (Hungary) – chocoMe Petit 9 – Salty pistachio (80.48)

Dragées al latte/noci intere ricoperte di cioccolato al latte

PetriS Chocolate (Finland) – ” Milk ” Chocolate Marcona Almond (83.87)
Fjåk Chocolate (Norway) – Liquorice enrobed almonds (82.85)

Praline con frutta in guscio e cioccolato bianco

Fjåk Chocolate (Norway) – Bergamot caramel & breton biscuit (86.86)

Dragées di cioccolato bianco, noci intere ricoperte

Harrer Chocolat (Hungary) – Blackcurrant – lavender almond dragée (82.63)
Fjåk Chocolate (Norway) – Lingonberry enrobed almonds (80.42)

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

Fifth Dimension Chocolates (United Kingdom) – Pistachio Cremino (87.88)
La Fève by Pavel Pavlov (Bulgaria) – Pecan (87.39)
Solkiki Chocolatemaker (United Kingdom) – Gran Palo and Piedmont Hazelnut Bonbon (87.35)
Das Bernsteinzimmer (Germany) – Pekan – Karamell – Tarte (87.26)
Fifth Dimension Chocolates (United Kingdom) – Black Sesame & Peanut (82.75)
Das Bernsteinzimmer (Germany) – Boozy Pfirsich Melba (80.78)
Fifth Dimension Chocolates (United Kingdom) – Hazelnut Cremino (80.48)

Dragées al latte/noci intere ricoperte di cioccolato al latte …

Lyra (Slovakia) – Maximum Hazelnuts Caramel (85.81)


Caramello

Caramello ricoperti con cioccolato fondente

Fifth Dimension Chocolates (United Kingdom) – Chinese Black Bean Caramel (82.55)

Caramello ricoperto con cioccolato al latte

Chococo (United Kingdom) – Molasses + Brown Butter Caramel (89.52)
SIGOJI (Belgium) – Truffe Passion – Poire Piment D’espelett (85.59)
Trondheim Sjokolade (Norway) – Liquorice Caramel (84.23)
Maria Magdalena Bizgan (Romania) – Salty caramel milk chocolate (83.11)
Das Bernsteinzimmer (Germany) – Orangenkaramell (81.05)

Caramello ricoperto con cioccolato al bianco

Maria Magdalena Bizgan (Romania) – Coffee whisky white chocolate caramel (89.78)
Carré Noir (Belgium) – French Kiss (82.62)
Summerbird (Denmark) – Amber (81.15)


Altre – frutti/zucchero/burro/crema

Paste di frutta, gelatine, gelée ricoperte con cioccolato fondente

Harrer Chocolat (Hungary) – Peru – ginger passionfruit dragée (85.44)
Friis-Holm Chokolade (Denmark) – Frederiksdal Cherry (83.62)

Paste di frutta gelatine, gelée ricoperte con cioccolato al latte ..

PetriS Chocolate (Finland) – Raspberry Liquorice (88.00)

Frutti interi ricoperti di cioccolato fondente

Andreas Muschler (Germany) – Orangeatstäbchen (86.66)

Cioccolato fondette ricoperto di manon/burro /crema

Umber & Ecru (United Kingdom) – Dark Chocolate Domes with Espresso Fudge (82.83)
Friis-Holm Chokolade (Denmark) – Calvados (81.18)

Cioccolato al latte ricoperto con manon/burro /crema

Umber & Ecru (United Kingdom) – Milk Chocolate Domes with Sea Salt Fudge (82.77)

Cioccolato bianco ricoperto con manon/burro/crema

Friis-Holm Chokolade (Denmark) – Absinthe (84.77)
Harrer Chocolat (Hungary) – Raspberry – honey nougat dragée (84.53)

Cioccolato al latte ricoperto con manon/burro /crema ..

Solkiki Chocolatemaker (United Kingdom) – Solkiki’s Smore Boulders 64% (82.57)


Spalmabili

Spalmabili con cioccolato fondente (senza latte in polvere)

Solkiki Chocolatemaker (United Kingdom) – Piedmont Hazelnut Chocolate Spread (90.93)
Bonneheure (Switzerland) – Crema di Nocciole e Cacao (87.88)
HILL BAR (France) – Nocciola (85.52)
HILL BAR (France) – Gianduja (80.81)
Fjåk Chocolate (Norway) – Hazelnut & dark chocolate spread (80.21)

Spalmabili con cioccolato al latte

Fjåk Chocolate (Norway) – Gingerbread milk chocolate spread (85.33)
Charles Chocolartisan (France) – Pâte à tartiner Façon Rocher (85.11)
La Vie Chocolat (Czech Republic) – Salted caramel with Tonka (80.65)