World Final Competition 2017 – Grand Jury Finalists
The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the World Final Competition which was held on 1 – 11 October in London.
The Grand Jury Finalists are the World Final entries that made it through to the final Grand Jury round, following five days of judging, which included judges from the UK, USA, Europe and Asia and members of our international Grand Jury panel. The panel was made up of chocolate experts, pastry chefs, journalists, restaurant reviewers, bloggers, culinary educators and chefs.
All World Final entries were previous winners in the 2017 regional or national competitions.
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 World Final competition Finalists are:
(In alphabetical order within each category)
Pure/origine repen
Pure/origine donkere chocoladerepen
Amano Chocolate Company (United States) – Amano Dos Rios
Bonnat Chocolatier (France) – Apotequil
Bonnat Chocolatier (France) – Cusco
Bonnat Chocolatier (France) – Kaori
Bonnat Chocolatier (France) – M. Libanio
Chocolaterie Morin (France) – Pérou Quilla 70%
Dick Taylor Craft Chocolate (United States) – 72% Belize Dark Chocolate
Friis-Holm Chokolade (Denmark) – Chuno Double Turned 70 %
Friis-Holm Chokolade (Denmark) – Johe 70 %
Friis-Holm Chokolade (Denmark) – Nicaliso 70 %
Fruition Chocolate Works (United States) – Wild Bolivia Dark
Paccari Chocolate (Ecuador) – Esmeraldas 60%
Paccari Chocolate (Ecuador) – LaCumbia 70%
Paccari Chocolate (Ecuador) – Los Ríos 72%
Paccari Chocolate (Ecuador) – Manabí 65%
Paccari Chocolate (Ecuador) – Piura 70%
Paccari Chocolate (Ecuador) – Tutu Iku 70%
Soma Chocolatemaker (Canada) – Bachelor’s Hall
Soma Chocolatemaker (Canada) – Porcelana
Soma Chocolatemaker (Canada) – Vietnam Tien Giang
Utopick Cacao (Spain) – Nugu 70%
Micro-batch – Pure/origine donkere chocoladerepen
Ara Chocolat (France) – Chuncho 70%
Ara Chocolat (France) – Porcelana 70%
Castronovo Chocolate (United States) – Signature Collection – Nicalizo, Nicaragua 70%
East Van Roasters (Canada) – Pangoa,Peru 70%
Fresh Coast Chocolate Co. (United States) – Madagascar 70%
Hogarth Craft Chocolate (New Zealand) – Gran Blanco – Peru
Hummingbird Chocolate Maker (Canada) – Alta Verapaz
LetterPress Chocolate (United States) – Ucayali, Peru
Palette de Bine (Canada) – Pérou Marañón 70%
Shattell Chocolate (Peru) – Chuncho 70%
The Smooth Chocolator (Australia) – Belize 70%
The Smooth Chocolator (Australia) – Vietnam 70%
Zak’s Chocolate (United States) – 70% Dark Guatemala Lachua Cacao
Hoog % puur/origine donkere chocoladerepen (85% of meer)
Ara Chocolat (France) – Chuncho 88%
Nina Fine Chocolates (Peru) – Nina 85%
Paccari Chocolate (Ecuador) – Raw 100%
Potomac Chocolate (United States) – Upala, Costa Rica 85% Dark
Grof gemalen pure/origine donkere chocoladerepen
Minimal Bean to Bar Chocolate (Japan) – Fruity Berry-Like / Fine / Colombia / 65%
Minimal Bean to Bar Chocolate (Japan) – Fruity Citric / Bolivia / 67%
Minimal Bean to Bar Chocolate (Japan) – Savory Floral / Fine / Nicaragua / 70%
Pure/origine donkere chocoladerepen gemaakt met alternatieve natuurlijke suiker
La Rifa Chocolatería (Mexico) – Barra Blanco Marfil
Palette de Bine (Canada) – Bine à l’érable, wild Bolivia 70%
Pure/origine melk chocoladerepen
Daito Cacao (Japan) – Hokkaido Rich Milk
Fruition Chocolate Works (United States) – Brown Butter Milk
Tobago Estate Chocolate / Pralus (Sweden) – Laura
Pure/origine melk chocoladerepen (50% of meer)
Bonnat Chocolatier (France) – Morenita
Chocolate Tree (United Kingdom) – Ambanja (Madagascar) Milk
Chocolatier Palet d’Or (Japan) – Artisan Tablette Bitter milk 51% Madagascar
Friis-Holm Chokolade (Denmark) – Dark Milk 65 %
Fruition Chocolate Works (United States) – Maranon Canyon Dark Milk
Maraná (Peru) – Cusco 50% – Milk Chocolate
Maraná (Peru) – Piura 50% – Milk Chocolate
Meiji (Japan) – Vivid Milk
Pump Street Bakery Chocolate (United Kingdom) – Pump Street Chocolate Peru Maranon Milk 64%
Sirene (Canada) – Lachua Dark Milk
Soma Chocolatemaker (Canada) – Fazenda Boa Vista
Micro-batch – Pure/origine melk chocoladerepen
Omnom Chocolate (Iceland) – Milk of Madagascar
Omnom Chocolate (Iceland) – Milk of Nicaragua
TA.CHO taller de chocolate (Mexico) – Ámbar 46% Finca “El Paraíso”.
Rough ground/textured plain/origin milk chocolate bars
Soma Chocolatemaker (Canada) – Old School Milk
Pure/origine witte chocoladerepen
Chocolates El Rey (Venezuela) – Icoa White Chocolate 34% Cacao
Daito Cacao (Japan) – Raw Sugar White
Repen met toegevoegde smaak
Donkere chocoladerepen met een infusie of aroma
Cacao Hunters (Colombia) – Cacao Hunters Cafe de Edi 61%
Choc Amor (United Kingdom) – Bitter Orange
DesBarres Chocolate (Canada) – Black Pepper Cardamom
Paccari Chocolate (Ecuador) – Andean Mint
Paccari Chocolate (Ecuador) – Cardamom
Paccari Chocolate (Ecuador) – Lemongrass
Paccari Chocolate (Ecuador) – Lemon Verbena
Paccari Chocolate (Ecuador) – Merken
Paccari Chocolate (Ecuador) – Passion Fruit 60%
Qantu (Canada) – Érable & Fleur sel de Maras
Donkere chocoladerepen met insluitsels of stukjes
Amano Chocolate Company (United States) – Amano Raspberry Rose
Casa Kakau (Bulgaria) – Dark & Cranberry
Friis-Holm Chokolade (Denmark) – Dark Nibs
Fu Wan Chocolate (Taiwan) – Taiwan No.5 62%
Hummingbird Chocolate Maker (Canada) – Honey Lavender
Kilian & Close (Germany) – 72% Sizilianische Mandel & Schwarze Rosine
Le Chocolat de H (Japan) – Black World
Nugali (Brazil) – Dark chocolate (63% cocoa) With Cupuaçu Brittle
Paccari Chocolate (Ecuador) – Goldenberry
Qantu (Canada) – Peppers’ Dance!
Sweetic (Hungary) – Caramelized pecan & granola dark chocolate bar
Sweets Escalier (Japan) – Madagascar sancho japanese pepper
The Violet Chocolate Company (Canada) – Cranberry Pine
VANILLABEANS (Japan) – Tablette chocolat -Wasabi-
Åkesson’s (United Kingdom) – Akesson’s Bejofo Estate 75% Trinitario Cocoa & Black Pepper- Organic
Åkesson’s (United Kingdom) – Akesson’s Madagascar Bejofo Estate 75% Trinitario Cocoa & Pink Pepper – Organic
Åkesson’s (United Kingdom) – Akesson’s Madagascar Bejofo Estate 75% Trinitario Cocoa & “Wild” Voastiperifery Pepper- Organic
Donkere chocoladerepen met een vulling
Benoit Chocolats (France) – Caramandes®
Cadeau Bonbon Manufaktúra (Hungary) – Quadrat szilvás – Quadrat plum
Clement (Germany) – Clement Single Malt Whisky Chocolate
Grof gemalen donkere chocoladerepen met toegevoegde smaak
Donna Elvira (Italy) – Cioccolato di Modica – Arancia
Donna Elvira (Italy) – Cioccolato di Modica – Peperoncino
‘Naked’ filled dark chocolate bars (filling only, no coating)
Guido Castagna (Italy) – Gianduja Fondente
Hogarth Craft Chocolate (New Zealand) – Gianduia – Dark Hazelnut
Melk chocoladerepen met een infusie of aroma
Cacao 70 (Canada) – Cacao 70 – Chai 45%
Cacaosuyo (Peru) – Lucuma
Choc Amor (United Kingdom) – Turkish Charm
Dreams of Eva (Peru) – Vainilla & Ají Panca
Fruition Chocolate Works (United States) – Dark Milk with Flor de Sal
Schell Schokoladen (Germany) – Umami Papua
Melkchocoladerepen met insluitsels of stukjes
BETA5 (Canada) – Raspberry + Licorice
Co Couture (United Kingdom) – Flat White
cōchu chocolatier (Canada) – Hazelnut
es koyama (Japan) – Kimchi×Chanchamayo 48%
es koyama (Japan) – Nara-zuke(Kamo-Nasu Eggplant)
es koyama (Japan) – Tumaco Leche & Citrus Unshu(Satsuma Mandarin)& Cacao nib(Tumaco)
Friis-Holm Chokolade (Denmark) – Milk Nuts
Ishiya (Japan) – Tokibi
Le Chocolat de H (Japan) – Kiwami Pineapple
Le Chocolat de H (Japan) – Wa Berry
Le Chocolat de H (Japan) – Wasabi
Sweetic (Hungary) – Piemonte hazelnut & granola milk chocolate bar
Melkchocoladerepen met een vulling
Clement (Germany) – Clement Jamaika Rum Chocolate
es koyama (Japan) – Chanchamayo 48% & Hazelnut Praline with Aka-Jiso(Red perilla from WAKAYAMA)
es koyama (Japan) – Green laver from YOSHINOGAWA-River & Almond Praline with Yuzu
es koyama (Japan) – Real strawberry & Hazelnut Praline with Lime
Harrer Chocolat (Hungary) – Orange Gin
Jacques Bockel chocolatier créateur (France) – Amandes Fleur de Sel
Witte chocoladerepen met toegevoegde smaak
chocoMe (Hungary) – Entrée/Carré BL104
cōchu chocolatier (Canada) – Gingerbread Bar
Daito Cacao (Japan) – Hojicha(Charcoal Fire Roasting)
es koyama (Japan) – Matcha&Hinona-zuke Kyoto
es koyama (Japan) – Three kinds of beans (Daitokuji-Temple Natto, Adzuki & Tanbaguro)
Harrer Chocolat (Hungary) – Hibiskus
Le Chocolat de H (Japan) – Japan All Stars
Le Chocolat de H (Japan) – Oriental
Le Chocolat de H (Japan) – Red World
Le Chocolat de H (Japan) – Waka
Omnom Chocolate (Iceland) – Lakkrís + Sea Salt
Solkiki Chocolatemaker (United Kingdom) – Ethiopian Coffee & Roasted Redskin Peanuts White Chocolate
Soma Chocolatemaker (Canada) – Mango Thai Chili bar
Soma Chocolatemaker (Canada) – Raspberry Bar
Ganaches, palets, ganache pralines en truffels
Donkere chocolade ganaches of truffels zonder toegevoegde smaak
Carré Noir (Belgium) – Vietnam
Didier Smeets (Belgium) – Origine Vietnam
es koyama (Japan) – Elizabeth 71%(Colombia Arauca)
Nordic Chocolatiers (Denmark) – arctic o’payo
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Piura buffalo cream
Sweet Lollapalooza Fine Chocolates (Canada) – Pure Nacional
Ganaches of truffels van donkere chocolade met toegevoegde smaak
Andreas Muschler (Germany) – ´ INES ´
BETA5 (Canada) – Douglas Fir
Chocolatier M (Belgium) – Gin-Tonic
Dreams of Eva (Peru) – Frambuesa, Asaí & Ají Panca
Dreams of Eva (Peru) – Piña & Pimienta Negra
es koyama (Japan) – Evaporated Soy Sauce&Pedro Ximenez(Sierra Nevada70%)
Laurent Gerbaud Chocolatier (Belgium) – Ganache aux olives Taggiasche
Laurent Gerbaud Chocolatier (Belgium) – Ganache Yuzu
Musée du Chocolat Théobroma (Japan) – Shiso Wasabi
Nordic Chocolatiers (Denmark) – vinmarksfersken ganache
Piccola Pasticceria (Italy) – Vietnam, cocco e mandorla
Sweet Lollapalooza Fine Chocolates (Canada) – Lime bonbon
Ganaches of truffels van melkchocolade
es koyama (Japan) – Absinthe & Mango Passion Fruits(Peru Chanchamayo48%)
es koyama (Japan) – Chrysanthemum (Dominica 48%)
es koyama (Japan) – Completely Ripe Red Sansho from Wakayama (Peru Chanchamayo 48%)
es koyama (Japan) – Kaffir lime leaf 2017(Peru Chanchamayo48%)
es koyama (Japan) – Kishu-Nankoume Plum from Wakayama & Sakura leaf
es koyama (Japan) – Raspberry&Raspberry Leaf
es koyama (Japan) – Sake-Yuzu & Sake-lees
es koyama (Japan) – Smoked Soy Sauce from Wakayama(Madagascar 51%)
es koyama (Japan) – Strawberry&Fukinoto(youthful condition)(Nicaragua)
es koyama (Japan) – Triple Tumaco(Colombia)
Moroco Chocolat (Canada) – Miso Brown Sugar Truffle
Ganaches of truffels van witte chocolade
Casa Nobile (Switzerland) – Amalfi
cōchu chocolatier (Canada) – P & S Latte
Piccola Pasticceria (Italy) – Tea alla rosa con litchi
Truffle Shots (United States) – Castelvetrano Olive Truffle Shots
XO Confections (United States) – Bananas Foster
Ganaches of truffels met een coating of vulling van gemengde donkere/melk/witte chocolade
Ben Le Prevost Chocolatier (United Kingdom) – Mojito
Cacaofoni (Sweden) – Salty liquorice
Cakao Chocolatiers (France) – Ylang-ylang
Casa Nobile (Switzerland) – Bündner Baumnusstorten-Praline
Chocolat.T (France) – Mekong
Compania de Chocolates (Argentina) – Cardamom ginger
Daja Chocolate (Germany) – CaPa
es koyama (Japan) – Kuromoji:branch & leaf(Peru Chanchamayo)
es koyama (Japan) – Olive leaf & Olive oil(Peru Chanchamayo)
Fifth Dimension Chocolates (United Kingdom) – Mint & Miso
Inspiration Chocolates (Canada) – Raspberry Swirl
Mercedes Chocolaterie (Finland) – Åland meets Venezuela (Sea Buckthorn praline)
Piccola Pasticceria (Italy) – Perù mango e fave di tonka
The Chocolate Lab (Canada) – Harry’s Day-o
Noten
Pralines op basis van noten
Bardini (Italy) – Tartufo Bardini
Guido Castagna (Italy) – Cremino Cannella e Calendula
Guido Castagna (Italy) – Cremino Cardamomo e Malva
Guido Castagna (Italy) – Cremino Menta e Liquirizia
Guido Castagna (Italy) – Cremino Pistacchio di Bronte
Gianduiotto of cremino van donkere chocolade
Giraudi Cioccolato (Italy) – Gianduiotto fondente
Guido Castagna (Italy) – Giuinott
Cremino van donkere chocolade zonder toegevoegde smaak
Bardini (Italy) – Cremino Bardini
Cremino van donkere chocolade met toegevoegde smaak
Gardini (Italy) – Cremino Bigusto con Amarene
Gardini (Italy) – Cremino Bigusto con Liquirizia
Gardini (Italy) – Cremino Bigusto con Uva di Corinto
Met donkere chocolade omhuld marsepein
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Violetta
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Wild oregano and lemon of Sorrento
Donkere chocolade dragees, omhulde hele noten
ChocoCard (Hungary) – Blackcurrant, violet and hazelnut dragée
ChocoCard (Hungary) – Passion fruit and hazelnut dragée
Pralines op basis van noten met melkchocolade
Caramela (Mexico) – Salted Caramel pecan milk chocolate bombon
Chocolatier M (Belgium) – Peanuts & co
es koyama (Japan) – Almond Praline with Yuzu and Piment d’Espelette
es koyama (Japan) – Almond Praline:Pickled ginger with soy sauce
Sweet Lollapalooza Fine Chocolates (Canada) – Almond coconut praline
Gianduiotto of cremino van melkchocolade
Giraudi Cioccolato (Italy) – Gianduiotto Classico
Piccola Pasticceria (Italy) – Piccolo Gianduja
Cremino van melkchocolade zonder toegevoegde smaak
Piccola Pasticceria (Italy) – Cremino Tre Colori
Met melkchocolade omhuld marsepein
Cadeau Bonbon Manufaktúra (Hungary) – Dupla narancs – Double orange
Melkchocolade dragees, omhulde hele noten
es koyama (Japan) – Strawberry & Lime dragée(Hazelnut)
Slitti (Italy) – Mandorle d’Avola
Truffle Shots (United States) – Malabar Cardamom Dragées
Nut based pralines with white chocolate
Tartuflanghe (Italy) – Trifulot, pistachio praline
Tartuflanghe (Italy) – Trifulot, White praline with cardamom
Witte chocolade dragees, omhulde hele noten
ChocoCard (Hungary) – Taste of Italy
Torta Pistocchi Firenze (Italy) – Dragée Pistacchio, Cioccolato Bianco, polvere di arancia e sale
Truffle Shots (United States) – Ginger Snap Dragées
Karamels
Karamel omhuld met donkere chocolade
Casa Nobile (Switzerland) – Caramello “Ingwer Limette”
Chocolatier M (Belgium) – Tokyo Dreams
Nordic Chocolatiers (Denmark) – muscovado caramel
Winchester Fine Chocolates (United Kingdom) – Passion Fruit Caramel
Karamel omhuld met melkchocolade
Andreas Muschler (Germany) – ´caramel y sel´
Choco Chocolate Sweden (Sweden) – Citrus and liquorice caramel
Chocolatier M (Belgium) – Oriënt
Fifth Dimension Chocolates (United Kingdom) – Banana Cardamom
Overige – fruit/suiker/boter/crème
Donkere chocolade gevuld met een zachte gelei/pasta van fruit
Sweet Lollapalooza Fine Chocolates (Canada) – The Orange Grove
Met donkere chocolade omhuld heel fruit
Andreas Muschler (Germany) – Orangeatstäbchen
ChocoCard (Hungary) – Voatsiperifery-berry (blueberry dragée)
Paccari Chocolate (Ecuador) – Dark Chocolate Covered Cacao Nibs
Paccari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Banana
Paccari Chocolate (Ecuador) – Dark Chocolate Covered Dehydrated Goldenberry
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Boero
Met melkchocolade omhuld heel fruit
Torta Pistocchi Firenze (Italy) – Dragée uvetta, cioccolato al latte e mandorla
Met donkere chocolade omhulde manon/boter/crème
Chuang Chocolate (Taiwan) – Kaoliang Liquor & Oolong Tea
Met melkchocolade omhulde manon/boter/crème
The JackRabbit Chocolate Studio (South Africa) – MilkTart
Met witte chocolade omhulde manon/boter/crème
Andrea Bianchini Chocolate Luxory Collection (Italy) – Red Heart
Smeerpasta
Donkere chocoladepasta (geen melkpoeder)
Giraudi Cioccolato (Italy) – Giacometta Fondente
Guido Castagna (Italy) – Crema Di Nocciole +55
La Botteghina del Cioccolato (Italy) – Nocciolosa
Luca Mannori (Italy) – Spalmabile alle Nocciole IGP con Puro Ocumare 72%
Truffle Shots (United States) – Fig + Chocolate Spread
Truffle Shots (United States) – Gingered Chocolate Spread
Melkchocoladepasta
Arcay Chocolates (United States) – Passion Spread
Bello et Angeli Les Chocolatiers (France) – Jaipur
Giraudi Cioccolato (Italy) – Giacometta Pistacchio
Pasticceria Vacchieri Marco – Dolci Intuizioni (Italy) – Crema Gianduia
Piccola Pasticceria (Italy) – Buongiorno alla nocciola
Piccola Pasticceria (Italy) – Buongiorno allo zabaione