The International Chocolate Awards is pleased to announce the Grand Jury Finalist entrants of the 2026 Italian/Mediterranean Craft Chocolatier Competition, which was judged in-person from 28 February until 3 March 2026 in Florence, Italy.
The judging panel included our regular judges, along with many of our IICCT alumni and other specialists from the local area and members of our international Grand Jury panel.
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.
While listing as a Grand Jury Finalist is an achievement in itself, it does not necessarily indicate that the entry will receive a prize.
The 2026 Italy/Mediterranean Craft Chocolatier Competition Grand Jury Finalists are:
(In alphabetical order within each category)
Barres de sabors
Barres de xocolata negra amb una infusió o aroma
Eduardo Silva (Italy) - Alici D'o Cuoppo 'e Mare (86.83)Barres de xocolata negra amb inclusions o trossos
Eduardo Silva (Italy) - Ma Maroc (89.22)Eduardo Silva (Italy) - Caffè di Eduardo (86.00)
Barres de xocolata blanca amb inclusions o trossos
Caon Chocolate (Italy) - Pepperhome (86.55)Maychoco (Spain) - Chocolate Blanco con Mango Limón y Sal (86.22)
T'a Milano (Italy) - White Chocolate Caramel and Hawaian Salt (84.53)
Ganaches, palets, bombons i trufes ganache
Ganaches xocolata negra sense aromatitzar o trufes
Giuseppe Manilia (Italy) - Infinitamente Peru' (86.93)Ganaches o trufes de xocolata negra aromatitzada
Monia Achille (Italy) - Nocturne (92.77)Giuseppe Manilia (Italy) - Fondente E Lampone (85.44)
Ganaches o trufes de xocolata blanca
Depetris Riccardo / Depetris...i Ciculaté (Italy) - il Lampone e la Rosa (87.69)Stefania Massera - PASTICCERIA MASSERA (Italy) - Studio in Bianco (85.68)
Yolanda's Chocolatiers (Cyprus) - Rose (82.85)
Ganaches o trufes utilitzant recobriment o farcit negre / amb llet
Stefania Massera - PASTICCERIA MASSERA (Italy) - Studio in Ambra (92.87)Stefania Massera - PASTICCERIA MASSERA (Italy) - Studio in Nero (89.67)
Chocolates Maüa (Spain) - Trufa de Gin Xoriguer con Limón (89.22)
Chocolates Maüa (Spain) - Bombón con Naranja de Sóller (86.25)
Stefania Massera - PASTICCERIA MASSERA (Italy) - Studio in Rosso (82.02)
Bombons a base de fruits secs, nous recobertes
Bombons a base de fruita seca / gianduja amb xocolata negra
Guido Castagna (Italy) - Giuinott (97.75)Guido Castagna (Italy) - Pralina Menta e Liquirizia (92.95)
Guido Castagna (Italy) - Pralina Malva Cardamomo (91.99)
Guido Castagna (Italy) - Pralina Cannella e Calendula (91.28)
Depetris Riccardo / Depetris...i Ciculaté (Italy) - Un Altro Cremino (90.40)
Murena Suite (Italy) - Cremino Fondente (88.19)
Trufas Martinez (Spain) - Cubanito (86.22)
Depetris Riccardo / Depetris...i Ciculaté (Italy) - Giandujotti Depetris (84.36)
Rivoire (Italy) - Gianduiotto (82.87)
Praliné a base de nous / gianduja amb xocolata amb llet
Murena Suite (Italy) - Cremino Classico (86.76)Dragees de xocolata amb llet, nous senceres recobertes
Bellantoni Cioccolato (Italy) - Dragées Pepe Rosa (91.57)Nut based pralines with white chocolate
TRIFULOT TARTUFLANGHE (Italy) - Bacio di Dama Cookie Truffle (92.73)TRIFULOT TARTUFLANGHE (Italy) - Pistachio Truffle (89.20)
TRIFULOT TARTUFLANGHE (Italy) - Vermouth Truffle (87.90)
TRIFULOT TARTUFLANGHE (Italy) - White Chocolate Truffle (86.87)
TRIFULOT TARTUFLANGHE (Italy) - Strawberry&Cream Truffle (86.18)
Gardini (Italy) - Cremino Pistacchio (85.45)
Tartufo Regale (Italy) - Tartufo Regale -Alba White- (83.28)
Dragees de xocolata blanca, nous senceres recobertes
Bellantoni Cioccolato (Italy) - Dragées Pinolo Alla Camomilla (94.43)Bellantoni Cioccolato (Italy) - Dragées Pepe Verde (91.04)
Bellantoni Cioccolato (Italy) - Dragées Tiramisù (90.77)
Praliné a base de nous / gianduja amb xocolata amb llet ...
Gardini (Italy) - Cremino Liquirizia (92.10)Gardini (Italy) - Cremino Amarena (90.67)
Gardini (Italy) - Cremino Noci (87.97)
Altres - fruita / sucre / mantega / crema
Pastes de fruita recobertes de xocolata negra, gelatina/gelée
Monia Achille (Italy) - Un Tè con Hemingway (89.93)Combination chocolate enrobed fruit pastes, jellies/gelée
Bellantoni Cioccolato (Italy) - Dragées Foresta Nera (92.47)Fruita sencera recoberta de xocolata negra
Falicetto Cioccolato Puro Piacenza (Italy) - Sgranfgnòn Boero (94.88)Maychoco (Spain) - Mango Bañado En Chocolate 70% Piura (90.08)
Maychoco (Spain) - Bombón de Vino Dulce y Pasas de Málaga (85.37)
Clorawfila (Spain) - Orangettes (85.18)
Fruita sencera recoberta de xocolata blanca
Bellantoni Cioccolato (Italy) - Dragées Arancia E Liquirizia (94.12)Bellantoni Cioccolato (Italy) - Dragées Cheesecake Alla Fragola (93.63)
Cremes per untar
Cremes per untar de xocolata negra (sense llet en pols)
Guido Castagna (Italy) - Crema Nocciola +55 (96.02)Cuore di Langa (Italy) - Blanghe (88.43)
Rivoire (Italy) - Crema Monorigine Fondente Piura (84.90)
