The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the German, Austrian and Swiss Competition (DACH), The competition was held over spring 2020, 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 further 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).

The 2020 German/Austrian/Swiss Grand Jury Finalists are:

(In alphabetical order within each category)

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Repen met toegevoegde smaak

Donkere chocoladerepen met een infusie of aroma

Evers & Tochter Manufaktur (Germany)

Donkere chocoladerepen met insluitsels of stukjes

Andreas Muschler (Germany)

Melk chocoladerepen met een infusie of aroma

Evers & Tochter Manufaktur (Germany)

Melkchocoladerepen met insluitsels of stukjes

Andreas Muschler (Germany)

Witte chocoladerepen met een infusie of aroma

Birgit Heel Pralinenschule & Manufaktur (Germany)
Chokumi (Germany)

Witte chocoladerepen met insluitsels of stukjes

Billy&Bugga Handcrafted Chocolates (Switzerland)

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Ganaches, palets, ganache pralines en truffels

Donkere chocolade ganaches of truffels zonder toegevoegde smaak

Andreas Muschler (Germany)

Ganaches of truffels van donkere chocolade met toegevoegde smaak

Anna Reckmann Pâtisserie – Chocolaterie (Germany)
Confiserie Simon (Germany)
Zart Pralinen Chocolate Makers (Austria)

Ganaches of truffels van melkchocolade

Andreas Muschler (Germany)

Ganaches of truffels van witte chocolade

Gut Gilg (Germany)

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

Anna Reckmann Pâtisserie – Chocolaterie (Germany)
Chokumi (Germany)
Confiserie Simon (Germany)
Gut Gilg (Germany)

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Noten

Pralines op basis van noten

Andreas Muschler (Germany)
Anna Reckmann Pâtisserie – Chocolaterie (Germany)
Sawade Berlin (Germany)

Pralines op basis van noten met melkchocolade

Anna Reckmann Pâtisserie – Chocolaterie (Germany)
Chokumi (Germany)
Das Bernsteinzimmer (Germany)
Naschkatze Münster (Germany)
Neuhausschoggi (Switzerland)

Pralines op basis van noten met melkchocolade …

Anna Reckmann Pâtisserie – Chocolaterie (Germany)

Met melkchocolade omhuld marsepein …

Sawade Berlin (Germany)

Nut based pralines with white chocolate

Das Bernsteinzimmer (Germany)

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Karamels

Karamel omhuld met melkchocolade

Naschkatze Münster (Germany)

Karamel omhuld met melkchocolade …

Chokumi (Germany)

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Overige – fruit/suiker/boter/crème

Met donkere chocolade omhuld heel fruit

Andreas Muschler (Germany)

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Smeerpasta

Donkere chocoladepasta (geen melkpoeder)

Cocoa experiment (Germany)