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Scandinavian Chocolatier Competition 2019 Winners

juli 30, 2019 9:29 am by International Chocolate Awards in Winners

The International Chocolate Awards is pleased to announce the Winners of the Scandinavian Chocolatier Competition, which was judged in Copenhagen, Denmark from 12–16th June 2019 at the Hotel- og Restaurantskolen/Copenhagen Hospitality College. Winners pass through to the World Final in Florence, Italy in October 2019.

The International Chocolate Awards is an independent competition recognising excellence in fine chocolate making and in the products made with fine chocolate.

Judges

The judges were drawn from local experts, food journalists and pastry chefs, members of our permanent international Grand Jury and guest judges.

Links

Prizes

The categories judged included flavoured chocolate bars, filled chocolates and spreads, and are based on yearly feedback from our entrants and in consultation with the fine chocolate industry. All judging is anonymised, including at the Grand Jury final session, where Golds, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules.

Awards are awarded only to entries that meet the required standard for each prize.

(Prizes are shown in alphabetical order for each medal)


Repen met toegevoegde smaak

Melkchocoladerepen met insluitsels of stukjes

Gold: Trondheim Sjokolade  (Norway) – Pala Mantiqueira Bar

Silver: Trondheim Sjokolade  (Norway) – Sesame and Sea Salt Bar

Bronze: Labys  (Sweden) – Citronlakrits

Witte chocoladerepen met insluitsels of stukjes

Gold: Labys  (Sweden) – Jordgubb

Silver: Labys  (Sweden) – Havtorn


Ganaches, palets, ganache pralines en truffels

Donkere chocolade ganaches of truffels zonder toegevoegde smaak

Gold: Nordic Chocolatiers  (Denmark) – Inland Ice Chocolate

+ Special: Eclectic

Silver: Nordic Chocolatiers  (Denmark) – Island Water

Bronze: Jessen Chocolatier  (Denmark) – Pure Dark Udzungwa

Bronze: PetriS Chocolate  (Finland) – House Truffle

Ganaches of truffels van donkere chocolade met toegevoegde smaak

Gold: Nordic Chocolatiers  (Denmark) – Olive Oil Bergamot

+ Special: Gastronomic

+ Special: Innovation

Silver: Nordic Chocolatiers  (Denmark) – Nicaliso Rhubarb

Bronze: La Fève by Pavel Pavlov  (Norway) – Lemon Cardamone

Bronze: Nordic Chocolatiers  (Denmark) – Ayoola Ganache

Ganaches of truffels van melkchocolade

Gold: Jentene på Tunet – Chocolatier  (Norway) – Liquorice Favorite

Silver: La Fève by Pavel Pavlov  (Norway) – Sea Buckthorn Honey

Silver: La Fève by Pavel Pavlov  (Norway) – Yuzu Jive

Bronze: Fru Hellmans Choklad  (Sweden) – Northern Forrest

Ganaches of truffels van witte chocolade

Silver: Chocolatte  (Sweden) – Strawberry & Almond

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

Gold: Chocolatte  (Sweden) – Pear & Rosemary

Silver: La Fève by Pavel Pavlov  (Norway) – Raspberry

Bronze: Konditori Kampanilen  (Sweden) – Vegan Passionfruit Mojito

Bronze: La Fève by Pavel Pavlov  (Norway) – Passion Fruit Pleasure

Bronze: La Fève by Pavel Pavlov  (Norway) – Sharp Sudachi

Bronze: Nordic Chocolatiers  (Denmark) – Basil Creme

Bronze: OmnOmnOmn Chocolaterie  (Sweden) – Ardbeg

Bronze: OmnOmnOmn Chocolaterie  (Sweden) – Buckthorn


Noten

Witte chocolade dragees, omhulde hele noten

Silver: Summerbird  (Denmark) – Amber (**)

+ Special: Caramelized

Bronze: Elmelund Chocolatier Organic  (Denmark) – Hazelnut/White Chocolate & Liquorice


Karamels

Karamel omhuld met donkere chocolade

Gold: Jessen Chocolatier  (Denmark) – Salty Caramel

Silver: Aryam  (Sweden) – Thyme and Lime Caramel

Silver: Jessen Chocolatier  (Denmark) – Sea Buckthorn Caramel

Silver: La Fève by Pavel Pavlov  (Norway) – Caramel Crush


Overige – fruit/suiker/boter/crème

Met melkchocolade omhulde manon/boter/crème

Gold: Aryam  (Sweden) – Hibiscus


Smeerpasta

Donkere chocoladepasta (geen melkpoeder)

Gold: Summerbird  (Denmark) – Chocolate Spread (**)


(*)  Declared chocolate maker for private label bars.

(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.