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Italian/Mediterranean Craft Chocolatier Competition 2021-22 – Grand Jury Finalists

november 28, 2021 4:22 pm by International Chocolate Awards in Finalists, Results, Geen onderdeel van een categorie

ItalianMed Finalists teaser

The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the Italian/Mediterranean Chocolatier Competition which was judged during autumn 2021.

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

The Grand Jury Finalists are the entries that made it through to the final Grand Jury round, following an initial technical Selection round and a main round of 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 2021-22 Italian/Mediterranean Craft Chocolatier Finalists are:

(In alphabetical order within each category)


Repen met toegevoegde smaak

Donkere chocoladerepen met een infusie of aroma

T’a Milano (Italy) – Tavoletta Limone e fondente 66% (84.26)

Donkere chocoladerepen met insluitsels of stukjes

Gardini (Italy) – “Rustico” (84.59)

Donkere chocoladerepen met een vulling

Gardini (Italy) – “Insolito” Gianduia Salata (85.52)

Melk chocoladerepen met een infusie of aroma

Kaitxo (Spain) – Etxeko Masala (87.33)
Gardini (Italy) – Cacao & Sale Dolce, con liquerizia (84.58)

Melkchocoladerepen met insluitsels of stukjes

Joan Baixas (Spain) – Chocolate con leche 51% con kikos (88.78)
Kaitxo (Spain) – Txokolate con leche con regaliz y violet (86.10)
Bruno Chocolate (Israel) – Passion gray (83.20)

Witte chocoladerepen met een infusie of aroma

T’a Milano (Italy) – Tavoletta Bianco Caramello e Liquirizia (88.42)
T’a Milano (Italy) – Tavoletta Caramello e Sale delle Hawaii (84.78)

Witte chocoladerepen met insluitsels of stukjes

Bruno Chocolate (Israel) – Yuzu-Basilic (87.15)


Ganaches, palets, ganache pralines en truffels

Donkere chocolade ganaches of truffels zonder toegevoegde smaak

Depetris Riccardo / Depetris…i Ciculaté (Italy) – Alternative (87.93)
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Perù Buffalo Cream (87.90)
Casa Cacao | El Celler de Can Roca (Spain) – Piura’s 66% Chocolate Bonbon (85.08)
Giuseppe Manilia (Italy) – TARTUFINO FONDENTE 72% (83.37)
Casa Cacao | El Celler de Can Roca (Spain) – Awajun Community’s Bonbon (82.28)

Ganaches of truffels van donkere chocolade met toegevoegde smaak

Giuseppe Manilia (Italy) – Rosemary lavanda e fondente (89.85)
Casa Cacao | El Celler de Can Roca (Spain) – Girona Apple and Thyme bonbon (88.10)
Casa Cacao | El Celler de Can Roca (Spain) – The Macallan DoubleCask 12 Yrs Bonbon (87.13)
Casa Cacao | El Celler de Can Roca (Spain) – The Great Chocolate (87.09)
Joan Baixas (Spain) – Bombón ganache Origen Piura con mucílago (86.88)
Bellantoni Cioccolato (Italy) – Dragée Rum e Uvetta (86.28)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Xela (85.85)
Bruno Chocolate (Israel) – szechuan (83.80)
Casa Cacao | El Celler de Can Roca (Spain) – Destilation of Ratafia bonbon (82.63)
Casa Cacao | El Celler de Can Roca (Spain) – Cherry and Elderflower chocolate (80.70)

Ganaches of truffels van melkchocolade ..

Casa Cacao | El Celler de Can Roca (Spain) – Arhuacos Community’s Bonbon (84.10)

Ganaches of truffels van melkchocolade

JackRabbit Chocolate Studio (South Africa) – Malva Pudding (80.06)

Ganaches of truffels van witte chocolade

Ronen Aflalo (Israel) – The yuzu bonbon (89.20)
Monia Achille (Italy) – Marrakech (85.20)
Ronen Aflalo (Israel) – repsbery bonbon (83.20)

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

Stefania Massera – Pasticceria Gino Massera (Italy) – Polenta e lacc (Polenta e latte) (88.13)
Stefania Massera – Pasticceria Gino Massera (Italy) – Al Malinteisa (Il Malinteso) (87.93)
JackRabbit Chocolate Studio (South Africa) – Spicey Blonde & Clemengold (86.60)
Casa Cacao | El Celler de Can Roca (Spain) – Cacao Juice bonbon (83.37)
riki rika bitton (Israel) – Vegan raspberry cherry praline (80.14)


Noten

Pralines op basis van noten

Guido Castagna (Italy) – Pralina Menta Liquirizia (94.75)
Guido Castagna (Italy) – Giuinott (94.30)
Guido Castagna (Italy) – Pralina Malva Cardamomo (93.73)
Guido Castagna (Italy) – Pralina Pistacchio (92.57)
Guido Castagna (Italy) – Pralina Calendula Cannella (90.20)
Monia Achille (Italy) – Mmmiele (89.50)
Giuseppe Manilia (Italy) – Croccantino alla nocciola (86.25)
Fiore 1827 (Italy) – Pralina Cassata Fiorenza (84.50)
Casa Cacao | El Celler de Can Roca (Spain) – Hazelnut Gianduja and Butter Cookie (81.49)

Met donkere chocolade omhuld marsepein

Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Origano Selvatico di Montagna e Limone (93.63)
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Violetta Selvatica (93.22)

Donkere chocolade dragees, omhulde hele noten

Piccola Pasticceria (Italy) – Nocciola Piemonte Bassinata al Gianduia (92.13)

Pralines op basis van noten met melkchocolade

Ronen Aflalo (Israel) – Tehini bonbon (88.32)
Bellantoni Cioccolato (Italy) – Cremino Nocciola e Caffè (86.65)
Il Cocciolato (Italy) – IL COCCIOLATINO (82.02)
Varvaro (Italy) – Cremino a Tre Strati (81.43)

Pralines op basis van noten met melkchocolade …

Gardini (Italy) – Cremino con liquirizia (93.15)
Gardini (Italy) – Cremino con Amarene (91.25)
Piccola Pasticceria (Italy) – Cremino tre colori (90.73)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Mucillago (90.52)
Piccola Pasticceria (Italy) – Piccolo gianduja (90.35)
Varvaro (Italy) – Cremino al Pistacchio e Nocciole (89.10)
Gardini (Italy) – Cremino con Noci (88.67)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Persi pien (88.48)
Stefania Massera – Pasticceria Gino Massera (Italy) – Ninsòla dla Bessa (Nocciola della Bessa) (87.55)
Falicetto Cioccolato Puro Piacenza (Italy) – DiPC (85.30)

Melkchocolade dragees, omhulde hele noten

Bellantoni Cioccolato (Italy) – Dragée Gianduia Revolution (80.61)

Nut based pralines with white chocolate

Caon Chocolate (Italy) – Matcha Love (87.70)
Gardini (Italy) – Cremino al Pistacchio (86.88)
Monia Achille (Italy) – Tuscia (82.31)

Witte chocolade dragees, omhulde hele noten

Bellantoni Cioccolato (Italy) – Dragèe Pinolo alla Camomilla (94.37)
Bellantoni Cioccolato (Italy) – Dragée Pistacchio al Cardamomo (89.62)
Casa Cacao | El Celler de Can Roca (Spain) – Pistachio with Green Peas Chocolate (85.79)
T’a Milano (Italy) – Caramello con cioccolato bianco e sale (83.87)
Bellantoni Cioccolato (Italy) – Dragée Tiramisù Concept (83.72)


Overige – fruit/suiker/boter/crème

Donkere chocolade gevuld met een zachte gelei/pasta van fruit

JackRabbit Chocolate Studio (South Africa) – Cape Gooseberry & Strawberry (85.92)

Met donkere chocolade omhuld heel fruit

Falicetto Cioccolato Puro Piacenza (Italy) – Sgranfgnòn – Boero (94.48)
Pietro Macellaro Pasticceria Agricola Cilentana (Italy) – Ciliegia al Cognac (89.91)
Maychoco (Spain) – Mango bañado en `bean to bar´70% Perú (86.23)
Fattoria La Vialla di Gianni, Antonio e Bandino Lo Franco (Italy) – Scorza di arancia candita al cioccolato (84.84)
Mirzam Chocolate makers (United Arab Emirates) – 62% Dark Chocolate Coated Oranges (83.78)
Bellantoni Cioccolato (Italy) – Dragée Sacher Concept (80.15)

Melkchocolade gevuld met een zachte gelei/pasta van fruit ..

Piccola Pasticceria (Italy) – Prugna Menta e Sedano (88.67)

Met melkchocolade omhuld heel fruit

Le Cacaoyer (Greece) – Vostizza currants (85.74)

Met witte chocolade omhuld heel fruit

Maychoco (Spain) – Mango con chocolate blanco 39% y lavanda (85.85)

Met donkere chocolade omhulde manon/boter/crème ..

Stefania Massera – Pasticceria Gino Massera (Italy) – Torta dla nòna (Torta della nonna) (87.71)
Stefania Massera – Pasticceria Gino Massera (Italy) – Al Torcèt (Il Torcetto) (82.01)
Eddy Silva (Italy) – Zeppola Velata (81.66)


Smeerpasta

Donkere chocoladepasta (geen melkpoeder)

Guido Castagna (Italy) – +55 crema nocciola (93.00)
Fiore 1827 (Italy) – Fiore di nocciola (87.19)
Il Cocciolato (Italy) – Ooh mamma tre (86.35)
Puchero (Spain) – Puchero Hazelnut Chocolate Spread (85.60)
Karuna Chocolate (Italy) – Organic hazelnut spread 60% (83.14)
Grezzo Raw Chocolate (Italy) – Crema spalmabile bio Gustosa (81.70)

Melkchocoladepasta

Monia Achille (Italy) – Me (88.23)
Depetris Riccardo / Depetris…i Ciculaté (Italy) – Amelina classica alla nocciola (87.12)
Gardini (Italy) – Mia, Naturalmente EVO (86.62)
Utopick Cacao (Spain) – CREMA CRISPY (81.11)
Fattoria La Vialla di Gianni, Antonio e Bandino Lo Franco (Italy) – VIALLELLA (80.48)