European Craft Chocolatier Competitions 2021-22 -Winners
The International Chocolate Awards is pleased to announce the Winners of the European Craft Chocolatier combined competitions, which were judged in late 2021 and early 2022 and included DACH (Germany, Austria and Switzerland), Scandinavian, Eastern European, French, Benelux and British entrants. The prize ceremony took place on April 7, 2022 in a virtual setting.
Winners of these rounds will pass through to the World Final organized later in 2022.
This craft competition awards prizes for craft chocolatier products including filled chocolates/bonbons, pralines, enrobed fruits and nuts and chocolate spreads made with bean-to-bar chocolate as well as flavoured bars made with couverture. Plain/origin and flavoured bean-to-bar products from all European chocolate makers are judged at the 2021-22 European Bean-to-bar Chocolate Maker competition.
Craft Chocolatier Competitions
For the 2021-22 season, we’re relaunching our filled chocolate competitions as “Craft Chocolatier Competitions”, with an increasing focus on cacao sourcing and traceability. With these ideals in mind, we have made the decision that, starting with the 2021-22 season, all our chocolatier competitions will now be solely dedicated to dark and milk chocolate products made with cacao with an identifiable and traceable source. (Note: this rule does not currently apply to white chocolate or cocoa butter). This new approach reflects not only current trends in craft chocolate, but also our own founding philosophy and focus on fine cacao.
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 and members of our permanent international Grand Jury and guest judges.
- Winners
- Finalists
- Judges
- Grand Jury
Prizes
The categories judged included filled chocolates, enrobed fruits and nuts and chocolate spreads, as well as flavoured bars (not bean-to-bar) 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 Gold, 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
Silver: chocoMe (Hungary) – chocoMe Entrée F130
Combination chocoladerepen met een infusie of aroma
Bronze: Maria Magdalena Bizgan (Romania) – Mastic, vanilla, cardamom Chocolate Bar
Ganaches, palets, ganache pralines en truffels
Donkere chocolade ganaches of truffels zonder toegevoegde smaak
Gold: Andreas Muschler (Germany) – Emelie
+ Special: Classic
Gold: Ara Chocolat (France) – Ganache Nature Agua Viva Criollo (**)
Ganaches of truffels van donkere chocolade met toegevoegde smaak
Gold: Harrer Chocolat (Hungary) – green coriander (**)
Silver: Harrer Chocolat (Hungary) – Kaffirlime lemongrass (**)
Silver: Maria Magdalena Bizgan (Romania) – Black cherry dark chocolate ganache
+ Special: Local ingredients
Silver: Maria Magdalena Bizgan (Romania) – Quince fruit and alcohol dark ganache
Silver: Maria Magdalena Bizgan (Romania) – Spicy mango dark ganache
Silver: Suklaa Täplä (Finland) – Cloudberry Night
Bronze: Chococo (United Kingdom) – Tangerine Dream
Bronze: Fjåk Chocolate (Norway) – Lervig Christmas beer bonbon (**)
Bronze: La Fèverie by Hasnaâ (France) – Ganache au vin – Pauillac
Bronze: La Fèverie by Hasnaâ (France) – Ganache au vin – Pomerol
Bronze: Maria Magdalena Bizgan (Romania) – Lemongrass coconut spicy dark ganache
Bronze: Shinichi Asaba (Belgium) – Dark chocolate with quince and Earl Grey
Ganaches of truffels van melkchocolade
Silver: Andreas Muschler (Germany) – Mogador
Silver: Friis-Holm Chokolade (Denmark) – Green Cinnamon (**)
Bronze: La Fève by Pavel Pavlov (Bulgaria) – Rose geranium
Bronze: Ten Watch Chocolates (United Kingdom) – Beurre Noisette Bonbon
Ganaches of truffels van witte chocolade
Gold: Friis-Holm Chokolade (Denmark) – Black Currant (**)
Silver: La Vie Chocolat (Czech Republic) – Strawberries with balsamic
Silver: Summerbird (Denmark) – Chocolate Truffles Liquorice (**)
Bronze: Jentene på Tunet – Chocolatier (Norway) – Pasjonsfest med yoghurt
Bronze: PetriS Chocolate (Finland) – Rosmarin – Seabuckthorn
Bronze: Trondheim Sjokolade (Norway) – Yuzu Cheesecake
Ganaches of truffels met een coating of vulling van gemengde donkere/melk/witte chocolade
Gold: Fifth Dimension Chocolates (United Kingdom) – Pineapple & Tomato
+ Special: Gastronomic
Gold: Jentene på Tunet – Chocolatier (Norway) – Multe og tindved
+ Special: Local ingredients
Silver: Chococo (United Kingdom) – Mango + Passionfruit
Silver: Chocolatte (Sweden) – Vanilla caramel / blackcurrant
Silver: Jentene på Tunet – Chocolatier (Norway) – Karamellpasjon
Silver: Jentene på Tunet – Chocolatier (Norway) – Lakris og banan
Silver: Maria Magdalena Bizgan (Romania) – Irish coffee Piura ganache
Bronze: Chococo (United Kingdom) – Rhubarb + Vanilla
Bronze: Jentene på Tunet – Chocolatier (Norway) – Kremet bringebær
Bronze: Jentene på Tunet – Chocolatier (Norway) – Pærefull
Bronze: Maria Magdalena Bizgan (Romania) – Blackberry lavanda two layers ganache
Bronze: Trondheim Sjokolade (Norway) – Cinnamon Bun
Noten
Pralines op basis van noten
Gold: La Fèverie by Hasnaâ (France) – Praliné Noisette Croustillant
+ Special: Local ingredients
Bronze: SIGOJI (Belgium) – Pavé Cinacien – Noisettes Cafe
Pralines op basis van noten met melkchocolade
Silver: SIGOJI (Belgium) – Pave Cinacien – Praline Cacahuetes
Bronze: Jentene på Tunet – Chocolatier (Norway) – Hasselknas
Bronze: Shinichi Asaba (Belgium) – Umami , Bonbon Au Chocolat With Miso
Bronze: Solkiki Chocolatemaker (United Kingdom) – Peanut Esmeraldas Bonbon (**)
Pralines op basis van noten met melkchocolade …
Silver: Das Bernsteinzimmer (Germany) – Pekan – Karamell – Tarte
+ Special: Organic
Silver: Fifth Dimension Chocolates (United Kingdom) – Pistachio Cremino
+ Special: Classic
Silver: La Fève by Pavel Pavlov (Bulgaria) – Pecan
Silver: Solkiki Chocolatemaker (United Kingdom) – Gran Palo and Piedmont Hazelnut Bonbon (**)
Melkchocolade dragees, omhulde hele noten …
Bronze: Lyra (Slovakia) – Maximum Hazelnuts Caramel
Nut based pralines with white chocolate
Silver: Fjåk Chocolate (Norway) – Bergamot caramel & breton biscuit (**)
Karamels
Karamel omhuld met melkchocolade
Gold: Chococo (United Kingdom) – Molasses + Brown Butter Caramel
+ Special: Local ingredients
+ Special: Classic
Bronze: Maria Magdalena Bizgan (Romania) – Salty caramel milk chocolate
Bronze: SIGOJI (Belgium) – Truffe Passion – Poire Piment D’espelett
Bronze: Trondheim Sjokolade (Norway) – Liquorice Caramel
Karamel omhuld met witte
Gold: Maria Magdalena Bizgan (Romania) – Coffee whisky white chocolate caramel
Overige – fruit/suiker/boter/crème
Donkere chocolade gevuld met een zachte gelei/pasta van fruit
Bronze: Harrer Chocolat (Hungary) – Peru – ginger passionfruit dragée (**)
Met donkere chocolade omhuld heel fruit
Silver: Andreas Muschler (Germany) – Orangeatstäbchen
Melkchocolade gevuld met een zachte gelei/pasta van fruit ..
Gold: PetriS Chocolate (Finland) – Raspberry Liquorice
+ Special: Vegan
Met witte chocolade omhulde manon/boter/crème
Bronze: Friis-Holm Chokolade (Denmark) – Absinthe (**)
Smeerpasta
Donkere chocoladepasta (geen melkpoeder)
Gold: Bonneheure (Switzerland) – Crema di Nocciole e Cacao (**)
Gold: Solkiki Chocolatemaker (United Kingdom) – Piedmont Hazelnut Chocolate Spread (**)
+ Special: Classic
Silver: HILL BAR (France) – Nocciola
Melkchocoladepasta
Bronze: Fjåk Chocolate (Norway) – Gingerbread milk 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.