DACH Chocolatier Competition 2020 – Grand Jury 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 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)
Repen met toegevoegde smaak
Donkere chocoladerepen met een infusie of aroma
Evers & Tochter Manufaktur (Germany) – Dark Espresso Chocolate with Vanille
Evers & Tochter Manufaktur (Germany) – Lakritztaler Zartbitter
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
Birgit Heel Pralinenschule & Manufaktur (Germany) – Himbeerschokolade
Chokumi (Germany) – Kaffee | Karamell
Witte chocoladerepen met insluitsels of stukjes
Billy&Bugga Handcrafted Chocolates (Switzerland) – Pai D’Égua
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
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Rosmarin-Olivenöl
Confiserie Simon (Germany) – Passauer Klosterberg Apfelpraline
Zart Pralinen Chocolate Makers (Austria) – Cherry Wine
Zart Pralinen Chocolate Makers (Austria) – Honey Turmeric
Zart Pralinen Chocolate Makers (Austria) – Olive Oil
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
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Feigenblatt
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Schoko-Maracuja
Chokumi (Germany) – Yuzu | Erdnuss
Confiserie Simon (Germany) – Passauer Goldpommeranze
Confiserie Simon (Germany) – Passauer Maulbeerpraline
Gut Gilg (Germany) – Makkiato
Noten
Pralines op basis van noten
Andreas Muschler (Germany) – Almera
Andreas Muschler (Germany) – Simin
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Aprikose-Schwarzer Sesam
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Schwarzer Sesamnougat
Sawade Berlin (Germany) – Königin Luise Praline
Pralines op basis van noten met melkchocolade
Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Ingwerkaramell-Cashew
Chokumi (Germany) – Pekan-Duja
Das Bernsteinzimmer (Germany) – Peanut Porn & Hot Coffee
Das Bernsteinzimmer (Germany) – Pistazien-Salzkaramell-Nougat
Naschkatze Münster (Germany) – Cashewnougat
Neuhausschoggi (Switzerland) – Pekannuss Pralinen
Nut based pralines with white chocolate
Das Bernsteinzimmer (Germany) – Lavendel-Zitrone
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
Karamels
Karamel omhuld met melkchocolade
Naschkatze Münster (Germany) – Karamell auf Haselnussknuspernougat
Combination chocolate enrobed caramels
Chokumi (Germany) – Yuzukaramell
Overige – fruit/suiker/boter/crème
Met donkere chocolade omhuld heel fruit
Andreas Muschler (Germany) – Orangeatstäbchen
Smeerpasta
Donkere chocoladepasta (geen melkpoeder)
Dein Kakao (Germany) – Drei Haselnüsse für…