The International Chocolate Awards is pleased to announce the Winners of the 2025 DACH Craft Chocolatier competition, which was judged remotely in May 2025.
This competition judged craft chocolatier entries from Germany, Austria and Switzerland with the help of our local partner and Grand Jury Member Michaela Schupp from Chocolats-de-luxe.de in Hannover, Germany.
The Grand Jury Finalists are listed here.
Winners of these rounds will pass through to the World Final organized in October-November 2025.
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 European chocolate makers were judged at the 2025 European, Middle Eastern and African Bean-to-Bar Competition in April-May 2025.
Judges
The judges were drawn from local experts, food journalists, our IICCT Alumni and members of our permanent international 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). All judging is anonymized, including at the Grand Jury final session, where Gold, Silver and Bronze prizes are awarded by private voting.
Awards are awarded only to entries that meet the required standard for each prize.
The 2025 DACH Craft Chocolatier Winners are:
(Prizes are shown in score order for each medal)
Barres de sabors
Barres de xocolata blanca amb una infusió o aroma
Silver: Chocolate Vision (Germany) – Houjicha (88.2)
+ Special: Ingredients
Ganaches, palets, bombons i trufes ganache
Ganaches de xocolata amb llet o trufes
Silver: Chokumi – Pralinen & Schokoladen (Germany) – Milky caramel & Maldon Sea Salt (87.4)
+ Special: Classic
Ganaches o trufes utilitzant recobriment o farcit negre / amb llet
Gold: LABRIQ by Maison Köller (Germany) – Tonka (89.6) (**)
+ Special: Ingredients
Bombons a base de fruits secs, nous recobertes
Bombons a base de fruita seca / gianduja amb xocolata negra
Silver: LABRIQ by Maison Köller (Germany) – Valencia (87.8) (**)
Praliné a base de nous / gianduja amb xocolata amb llet
Silver: LABRIQ by Maison Köller (Germany) – Piémontais Lait (88.5) (**)
Bronze: LABRIQ by Maison Köller (Germany) – Brisbane (85.6) (**)
Nut based pralines with white chocolate
Silver: PralinenArt by Cindy Welz (Germany) – Nougat – Trilobata Prestige (87.9)
+ Special: Reinterpretation
Praliné a base de nous / gianduja amb xocolata amb llet …
Silver: Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Parmesan-Haselnuss (87.5)
+ Special: Gastronomic
Bronze: Anna Reckmann Pâtisserie – Chocolaterie (Germany) – Praline Pekanknusper (85.7)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
