DACH Chocolatier Competition 2020 – Grand Jury Finalists

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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) – Lakritztaler Zartbitter
Evers & Tochter Manufaktur (Germany) – Dark Espresso Chocolate with Vanille

Donkere chocoladerepen met insluitsels of stukjes

Andreas Muschler (Germany) – Amande Caramélisée – Maracaibo 65 %

Melk chocoladerepen met een infusie of aroma

Evers & Tochter Manufaktur (Germany) – Vollmilch 35%/ Trüffelsalz

Melkchocoladerepen met insluitsels of stukjes

Andreas Muschler (Germany) – Amande Caramélisée – Maracaibo 38 %
Andreas Muschler (Germany) – Noisette Caramélisée – Maracaibo 38 %

Witte chocoladerepen met een infusie of aroma

Chokumi (Germany) – Kaffee | Karamell
Birgit Heel Pralinenschule & Manufaktur (Germany) – Himbeerschokolade

Witte chocoladerepen met insluitsels of stukjes

Billy&Bugga Handcrafted Chocolates (Switzerland) – Pai D’Égua

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Ganaches, palets, ganache pralines en truffels

Donkere chocolade ganaches of truffels zonder toegevoegde smaak

Andreas Muschler (Germany) – Emelie

Ganaches of truffels van donkere chocolade met toegevoegde smaak

Zart Pralinen Chocolate Makers (Austria) – Olive Oil
Zart Pralinen Chocolate Makers (Austria) – Honey Turmeric
Zart Pralinen Chocolate Makers (Austria) – Cherry Wine
Confiserie Simon (Germany) – Passauer Klosterberg Apfelpraline
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Rosmarin-Olivenöl

Ganaches of truffels van melkchocolade

Andreas Muschler (Germany) – Mogador

Ganaches of truffels van witte chocolade

Gut Gilg (Germany) – Framboos

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

Gut Gilg (Germany) – Makkiato
Confiserie Simon (Germany) – Passauer Maulbeerpraline
Confiserie Simon (Germany) – Passauer Goldpommeranze
Chokumi (Germany) – Yuzu | Erdnuss
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Feigenblatt
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Schoko-Maracuja

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Noten

Pralines op basis van noten

Sawade Berlin (Germany) – Königin Luise Praline
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Aprikose-Schwarzer Sesam
Andreas Muschler (Germany) – Almera
Andreas Muschler (Germany) – Simin
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Schwarzer Sesamnougat

Pralines op basis van noten met melkchocolade

Naschkatze Münster (Germany) – Cashewnougat
Das Bernsteinzimmer (Germany) – Peanut Porn & Hot Coffee
Das Bernsteinzimmer (Germany) – Pistazien-Salzkaramell-Nougat
Chokumi (Germany) – Pekan-Duja
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Ingwerkaramell-Cashew
Neuhausschoggi (Switzerland) – Pekannuss Pralinen

Pralines op basis van noten met melkchocolade …

Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Eierlikör-Mandelknusper
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Pralinen Sojasaucenkaramell-Sesam

Met melkchocolade omhuld marsepein …

Sawade Berlin (Germany) – Walnuss auf Weinbrandmarzipan

Nut based pralines with white chocolate

Das Bernsteinzimmer (Germany) – Lavendel-Zitrone

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Karamels

Karamel omhuld met melkchocolade

Naschkatze Münster (Germany) – Karamell auf Haselnussknuspernougat

Combination chocolate enrobed caramels

Chokumi (Germany) – Yuzukaramell

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Overige – fruit/suiker/boter/crème

Met donkere chocolade omhuld heel fruit

Andreas Muschler (Germany) – Orangeatstäbchen

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Smeerpasta

Donkere chocoladepasta (geen melkpoeder)

Cocoa Experiment (Germany) – Drei Haselnüsse für…