German/Austrian/Swiss 2016 – Grand Jury Finalists

juni 12, 2016 1:33 pm by International Chocolate Awards in Finalists, Results

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the German, Austrian and Swiss Competition (DACH), The competition was held for the third time from 28 April – 1 May 2016, at our regional partner chocolats-de-luxe.de, in Hannover, Germany.

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 entries that made it through to the final Grand Jury round, following an initial technical Selection round and two days of Main round judging. The Finalists are the nominations from which the Grand Jury select the prize winners, through private voting. The Grand Jury follow strict rules, which you can read here (PDF).

While listing as a Grand Jury Finalist is an achievement in itself, it does not necessarily indicate that the entry will receive a prize.

The 2016 German/Austrian/Swiss Grand Jury Finalists are:

(In alphabetical order within each category)


Repen met toegevoegde smaak

Donkere chocoladerepen met een infusie of aroma

Bischenberg Schokoladenmanufaktur (Germany) – Nr.28 Noir Espresso Macchiato
Casa Nobile (Switzerland) – Nutt brittle chocolatebar with Maldon ses salt
Trüffel Güse (Germany) – Grand Cru Zartbitter, 65 %, mit Carolina-Reaper Chili und Mango
Karin Ebelsberger (Germany) – Beni Kaffee Schokolade

Donkere chocoladerepen met insluitsels of stukjes

Bischenberg Schokoladenmanufaktur (Germany) – Nr.102 Pur Madagaskar 62 % – Sweet Orange Exotic
Edelmond (Germany) – Edelmond Rosa Beere & Orange
Schokov (Austria) – Schokov Organic No5 “Chili & Himbeere”
Kilian & Close (Germany) – 72% Sizilianische Mandel & Schwarze Rosine
Trüffel Güse (Germany) – 65 %, mit Habanero Chili und leicht süßen Sauerkirschen
Trüffel Güse (Germany) – 65 %, mit Bird Eye Chili und gerösteten, gesalzenen Erdnüssen

Donkere chocoladerepen met een vulling

Schell Schokoladen (Germany) – Gefüllte Whiskyschokolade
Meisterwerk Chocolaterie – runde Schokolade (Germany) – Runde Veredelung (62 %) Gin mit Tonka Bohne
Clement (Germany) – Single Malt Whisky Schokolade
Clement (Germany) – Bratapfel Marzipan Schokolade
Clement (Germany) – Süsswein Schokolade (Sweet wine)
Trüffel Güse (Germany) – Grand Cru Zartbitterschokolade, 70 %, gefüllt mit einem Ganache aus Sizilianischer Blutorange, 42 % Vol.

Melk chocoladerepen met een infusie of aroma

Casa Nobile (Switzerland) – Milk chocolatebar with lemon

Melkchocoladerepen met insluitsels of stukjes

Evers & Tochter Manufaktur (Germany) – Vollmichschokolade mit Trüffelsalz

Melkchocoladerepen met een vulling

Konditorei Johannes Pernsteiner (Germany) – Rum Trüffel Schokolade
Konditorei Johannes Pernsteiner (Germany) – Ingwer Trüffel Schokolade
Clement (Germany) – Jamaika Rum Schokolade
Clement (Germany) – Slyrs Whiskyliqueur Schokolade
Clement (Germany) – Spekulatius Nougat Schokolade
Clement (Germany) – Zirben Schokolade
Trüffel Güse (Germany) – 40 %, gefüllt mit einem Ganache aus Sizilianischer Blutorange

Witte chocoladerepen met toegevoegde smaak

Bischenberg Schokoladenmanufaktur (Germany) – Nr. 22 Himbeer & Rose
Trüffel Box handgemachte Pralinen (Germany) – Weiße Schokolade mit Curry Kürbiskerne
Kilian & Close (Germany) – 30% Pistacchio Di Bronte
Casa Nobile (Switzerland) – White chocolatebar with cranberries, pistachios & cocoa bits
Evers & Tochter Manufaktur (Germany) – Weiße Schokolade mit Blütenpollen
Edelmond (Germany) – Edelmond “Weiße” Joghurt – Erdbeere


Ganaches, palets, ganache pralines en truffels

Donkere chocolade ganaches of truffels zonder toegevoegde smaak

Timo A. Meyer (Germany) – Palet d’or
Andreas Muschler (Germany) – Emelie
Clement (Germany) – Grand Cru Java 64% Truffe
Clement (Germany) – Grand Cru Maracaibo 66% Truffe
Clement (Germany) – Grand Cru Arriba 72% Truffe
Karin Ebelsberger (Germany) – Piura Pure

Ganaches of truffels van donkere chocolade met toegevoegde smaak

Harrerchocolat (Austria) – Calamansi Gingerpraline
Zart Pralinen Chocolate Makers (Austria) – Chocolate makers’ Coffee Shot
Casa Nobile (Switzerland) – Absinth coffee praline
Casa Nobile (Switzerland) – Praline Rose melissa
Casa Nobile (Switzerland) – Negroni Praline
Clement (Germany) – Whisky Truffe
Confiserie Mélanie (Germany) – Blaue Blume / Blue Blossom

Ganaches of truffels van melkchocolade

Pott au Chocolat (Germany) – Sesam Honig
Harrerchocolat (Austria) – Grapefruit praline
Andreas Muschler (Germany) – Mogador
Casa Nobile (Switzerland) – Mountain hey milk praline
Meisterwerk Chocolaterie – runde Schokolade (Germany) – Vollmilch Praline Gin mit einem Hauch Himbeer-Rosé

Ganaches of truffels van witte chocolade

Casa Nobile (Switzerland) – Praline Tropicana

Ganaches of truffels met een coating of vulling van gemengde donkere/melk/witte chocolade

Trüffel Box handgemachte Pralinen (Germany) – Amarena Kirsch Praline
Zart Pralinen Chocolate Makers (Austria) – Marille
Andreas Muschler (Germany) – Coco
Andreas Muschler (Germany) – Sophie
Andreas Muschler (Germany) – Caramel y sel
Clement (Germany) – Doppelbock Truffe
Clement (Germany) – Pfirisch Joghurt Nougat


Noten

Pralines op basis van noten

Sawade Berlin (Germany) – Pastetenkonfekt

Pralines op basis van noten met melkchocolade

Casa Nobile (Switzerland) – Tartufi del Piemonte

Met melkchocolade omhuld marsepein

Sawade Berlin (Germany) – Walnuss auf Weinbrandmarzipan

Nut based pralines with white chocolate

Confiserie Mélanie (Germany) – Gesalzene Erdnuss

Witte chocolade dragees, omhulde hele noten

Schell Schokoladen (Germany) – Zitronennüsschen


Karamels

Karamel omhuld met donkere chocolade

Casa Nobile (Switzerland) – 1001 Night Caramel
kettler Schokolade (Germany) – Orangenkaramell
kettler Schokolade (Germany) – Bierkaramell

Karamel omhuld met melkchocolade

kettler Schokolade (Germany) – Quittenkaramell


Overige – fruit/suiker/boter/crème

Donkere chocolade gevuld met een zachte gelei/pasta van fruit

Clement (Germany) – Himbeer Paprika (Raspberry Red Pepper)

Melkchocolade gevuld met een zachte gelei/pasta van fruit

Clement (Germany) – Mascarpone Kirsch (Mascarpone Cherry)


Smeerpasta

Donkere chocoladepasta (geen melkpoeder)

beckscocoa (Germany) – Schokohaselnusscreme