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French Competition 2017 – Grand Jury Finalists

september 19, 2017 11:13 pm by International Chocolate Awards in Finalists

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the Inaugural French competition which was held on 15-18 September in Paris.

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 four 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 2017 French Finalists are:

(In alphabetical order within each category)


Repen met toegevoegde smaak

Donkere chocoladerepen met insluitsels of stukjes

A La Reine Astrid (France) – Tablette Perou Poivre de Timut
Le Petit Chocolatier (France) – Bean-to-bar Sao Tome 73 % Inclusion grue de cacao
Bonnat Chocolatier (France) – Chocolat fondant aux noisettes
Bonnat Chocolatier (France) – Fraize- Chocolat Noir Fraize
Bonnat Chocolatier (France) – Chocolat fondant aux amandes

Donkere chocoladerepen met een vulling

Benoit Chocolats (France) – Caramandes®

‘Naked’ filled dark chocolate bars (filling only, no coating)

Bonnat Chocolatier (France) – Chocolat Noir au Praliné Noisettes

Melkchocoladerepen met een vulling

Jacques Bockel chocolatier créateur (France) – Amandes Fleur de Sel

Witte chocoladerepen met toegevoegde smaak

Chocolat Weiss (France) – Tablette Rouge Baiser
Bonnat Chocolatier (France) – Fraize- Chocolat Blanc Fraize


Ganaches, palets, ganache pralines en truffels

Donkere chocolade ganaches of truffels zonder toegevoegde smaak

La Fèverie by Hasnaâ (France) – Ganache premier cru de Plantation 75% Madagascar
Raoul Boulanger (France) – Mexique
Raoul Boulanger (France) – Pérou
Raoul Boulanger (France) – Vietnam
Bello et Angeli Les Chocolatiers (France) – Piura
Gilles Cresno Chocolatier (France) – Ganache Araguani 72%
Ara Chocolat (France) – Ganache Tolita
Ara Chocolat (France) – Ganache Upala
Patrick Gelencser Chocolatier (France) – Ganache noire origine Madagascar 65 %
Patrick Gelencser Chocolatier (France) – Ganache noire origine Pérou 75 %
Pascal Le Gac Chocolatier (France) – Ganache nature forte

Ganaches of truffels van donkere chocolade met toegevoegde smaak

Henri Le Roux Chocolatier et Caramelier (France) – Lapsang
Chocolaterie Vincent Guerlais (France) – Caipirinha
Chocolaterie Vincent Guerlais (France) – Picadilly
Bello et Angeli Les Chocolatiers (France) – Adiake
Colomb Béréni Création C.B.C. (France) – Chocolat menthe fraîche
Colomb Béréni Création C.B.C. (France) – Chocolat basilic
Chocolat.T (France) – Mexique
Pascal Le Gac Chocolatier (France) – Ganache à l’infusion de menthe fraîche
Saunion 1893 (France) – KF (café)

Ganaches of truffels van melkchocolade

Jacques Bockel chocolatier créateur (France) – Ganache agrumes et Hibiscus

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

Cakao Chocolatiers (France) – Ylang-ylang
Bello et Angeli Les Chocolatiers (France) – Kunjo
Gilles Cresno Chocolatier (France) – Ganache Fruit de la passion
Chocolat.T (France) – Mekong
Pascal Le Gac Chocolatier (France) – Ganache lait citron vert
Saunion 1893 (France) – DUO


Noten

Pralines op basis van noten

La Fèverie by Hasnaâ (France) – Praliné Coriandre
La Fèverie by Hasnaâ (France) – Venezia
Chocolat Weiss (France) – Praliné Soufflé
Henri Le Roux Chocolatier et Caramelier (France) – Pistacia
Servant Chocolatier (France) – Feuilletine Lait

Gianduiotto of cremino van donkere chocolade

Bonnat Chocolatier (France) – Menados

Pralines op basis van noten met melkchocolade

Chocolat Weiss (France) – Praliné sésame
Jacques Bockel chocolatier créateur (France) – Nut Alsace
Gilles Cresno Chocolatier (France) – Praliné Noisette du Piémont
zChocolat (France) – zChocolat numéro 0
Chocolat.T (France) – Mont Ventoux

Gianduiotto of cremino van melkchocolade

Gilles Cresno Chocolatier (France) – Gianduja

Cremino van melkchocolade zonder toegevoegde smaak

Bonnat Chocolatier (France) – Reve

Melkchocolade dragees, omhulde hele noten

Au Bon Chocolat (France) – Les enrobés


Karamels

Karamel omhuld met donkere chocolade

Chocolat.T (France) – Demi-sphère caramel Yuzu
Au Bon Chocolat (France) – Mornac Sur Seudre
Servant Chocolatier (France) – Guérande Noir


Smeerpasta

Donkere chocoladepasta (geen melkpoeder)

Chocolat Beussent Lachelle (France) – Pate a tartiner du cordonnier
Crème des Crèmes (France) – kosak creme de chocolat combawa

Melkchocoladepasta

Cakao Chocolatiers (France) – pâte à tartiner l’irrésistible
Bello et Angeli Les Chocolatiers (France) – Jaipur
Gilles Cresno Chocolatier (France) – Pâte à tartiner aux noisettes du Piémont
zChocolat (France) – Pâte noisette