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DACH Chocolatier Competition 2019 – Grand Jury Finalists

juli 4, 2019 3:00 pm by International Chocolate Awards in Finalists

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the German, Austrian and Swiss Competition (DACH), The competition was held from 16–18 May 2019, with 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 2019 German/Austrian/Swiss Grand Jury Finalists are:

(In alphabetical order within each category)


Repen met toegevoegde smaak

Donkere chocoladerepen met een infusie of aroma

Schokov (Austria) – Schokov Organic No12 Lavendel & Anis
Evers & Tochter Manufaktur (Germany) – dark chocolate with liquorice and salt

Donkere chocoladerepen met insluitsels of stukjes

chocolate valley (Germany) – Bitterkuvertüre Walnuss Rosmarin Crunch
Schokov (Austria) – Schokov Organic No2 Pistazie & Kakaonibs
Schokov (Austria) – Schokov Organic No10 Wacholder & Tanne
Casa Nobile (Switzerland) – Peperone Crusco

Donkere chocoladerepen met een vulling

Daja Chocolate (Germany) – Zartbitter Mousse Tafel

Melk chocoladerepen met een infusie of aroma

Evers & Tochter Manufaktur (Germany) – Milk chocolate with dark truffle/salt

Melkchocoladerepen met insluitsels of stukjes

Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Tassibe
Volcano (Germany) – Etna
Evers & Tochter Manufaktur (Germany) – Milk Chocolate with salty roasted almonds
Evers & Tochter Manufaktur (Germany) – milk chocolate with caramel and sea salt

Witte chocoladerepen met een infusie of aroma

Chokumi (Germany) – Rote Bete | Himbeere | Thymian

Witte chocoladerepen met insluitsels of stukjes

Casa Nobile (Switzerland) – Blondie Tafelschokolade
Birgit Heel Pralinenschule & Manufaktur (Germany) – Mango-Maracuja-Cocos Schokolade


Ganaches, palets, ganache pralines en truffels

Ganaches of truffels van donkere chocolade met toegevoegde smaak

Chokumi (Germany) – Yuzu | Erdnuss by Christian Bau
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Kalamataolive
Zart Pralinen Chocolate Makers (Austria) – Grapefruit
Zart Pralinen Chocolate Makers (Austria) – Rye Whisky
Zart Pralinen Chocolate Makers (Austria) – Beetroot Hibiscus
Andreas Muschler (Germany) – ´Emelie ´
Andreas Muschler (Germany) – ´Ines ´
Birgit Heel Pralinenschule & Manufaktur (Germany) – Mango-Balsamico-Praline Vegan
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Cassis

Ganaches of truffels van melkchocolade

Chokumi (Germany) – Kings Whiskey-Nuggets
Zart Pralinen Chocolate Makers (Austria) – Honey & Salt
Andreas Muschler (Germany) – ´caramel y sel ´
Andreas Muschler (Germany) – ´Mogador ´

Ganaches of truffels van witte chocolade

chocolate valley (Germany) – Tahiti Vanille Karamell
Trüffel Güse GmbH (Germany) – Golden vanilla
Birgit Heel Pralinenschule & Manufaktur (Germany) – Passionsfurcht-Praline

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

chocolate valley (Germany) – Tahiti Vanille Ganache
Daja Chocolate (Germany) – Limette-Koriander Praline


Noten

Pralines op basis van noten

Sawade Berlin (Germany) – Walnuss auf Weinbrandmarzipan
Casa Nobile (Switzerland) – Alibabas Traum

Gianduiotto of cremino van donkere chocolade

Sawade Berlin (Germany) – Königin Luise Praline
Das Bernsteinzimmer (Germany) – Dark Mount π & Tonka
Edelmond (Germany) – Edelmond Nougat Praliné

Donkere chocolade dragees, omhulde hele noten

Edelmond (Germany) – Edelmond Schokolierte Kaffeebohne

Met donkere chocolade omhuld marsepein

Edelmond (Germany) – Edelmond Himbeer Honig Praliné
Das Bernsteinzimmer (Germany) – Earl Green / Matcha, Bergamotte, Lemon

Pralines op basis van noten met melkchocolade

Das Bernsteinzimmer (Germany) – MaplePecan Nougat
Birgit Heel Pralinenschule & Manufaktur (Germany) – Haselnusspraline Vegan Bio


Karamels

Karamel omhuld met donkere chocolade

Casa Nobile (Switzerland) – Salzkaramell & Dschungelerdnuss Praline
Casa Nobile (Switzerland) – Caramello “Old Deer”
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Muskovadokaramell


Overige – fruit/suiker/boter/crème

Met donkere chocolade omhuld heel fruit

Andreas Muschler (Germany) – ´Orangeatstäbchen ´


Smeerpasta

Donkere chocoladepasta (geen melkpoeder)

cocoa.experiment (Germany) – drei Haselnüsse für…

Melkchocoladepasta

Chokumi (Germany) – Schokoladiges Karamell


Melk smeerpasta

Witte chocoladpasta

Chokumi (Germany) – Pistazie