{"id":66629,"date":"2026-03-16T11:55:17","date_gmt":"2026-03-16T11:55:17","guid":{"rendered":"https:\/\/enter.chocolateawards.com\/?p=66629"},"modified":"2026-03-16T16:57:43","modified_gmt":"2026-03-16T16:57:43","slug":"italian-mediterranean-craft-chocolatier-competition-2026-winners","status":"publish","type":"post","link":"https:\/\/enter.chocolateawards.com\/ca\/competitions\/italian-mediterranean\/italian-mediterranean-craft-chocolatier-competition-2026-winners\/","title":{"rendered":"Italian\/Mediterranean Craft Chocolatier Competition 2026 – Winners"},"content":{"rendered":"\t\t
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We are thrilled to announce the chocolatiers who have triumphed in the Italian\/Mediterranean Craft Chocolatier Competition 2026<\/strong>. The competition was held in the picturesque city of Florence, Italy, between 28 February – 3 March 2026. This highly anticipated event celebrated the rich flavors and influences of the Mediterranean region.<\/p>

The competition brought together an array of talented chocolate companies from Italy and countries around the Mediterranean. It served as a platform to showcase their passion, creativity, and dedication to the craft of chocolate-making.<\/p>

With its unique combination of cultures and ingredients inspired by the bountiful Mediterranean sea, this competition exemplifies the harmonious fusion of flavors that captivate chocolate enthusiasts worldwide.<\/p>

The winners of this Italian\/Mediterranean Craft Chocolatier Competition will advance to the highly anticipated World Final, scheduled for later in 2026.\u00a0<\/p>

Traceability<\/h3>

Continuing our efforts to make the Awards more transparent, we keep emphasizing the importance of working with traceable cacao across the whole of the competitions. Our filled chocolate competitions, now called \u201cCraft Chocolatier Competitions\u201d, demonstrate an increasing focus on cacao sourcing and traceability. <\/span>This new traceability policy<\/a> reflects not only current trends in craft chocolate, but also our own founding philosophy and focus on fine cacao.<\/p>

Obsessed with quality<\/h3>

Spanning over 20 categories, the competition recognized exceptional craftsmanship in various craft chocolatier products, including delectable filled chocolates\/bonbons, mouthwatering pralines, tantalizing enrobed fruits and nuts, and irresistibly rich chocolate spreads. In addition, the competition showcased flavored bars made with both couverture and bean-to-bar chocolate, revealing the depth of talent and innovation within the industry.<\/p>

Highlights of the competition<\/h4>

A moment we have never had yet in the history of the Awards since we are publishing the final scores: many entries scored over 94 points which shows truly exceptional quality and craftsmanship.\u00a0<\/p>

Highest on the list is Guido Castagna<\/strong><\/em>, who doesn’t only show each year how an award-winning gianduiotto should taste like, this year he surpassed all records by scoring 97.8<\/strong> with his signature Giuinott<\/strong><\/em>. This brought him not only a Gold but also a special Gold for Gianduiotto and a Special for Local Ingredients. His other nutty products were just as successful, his Crema Nocciola +55<\/strong> scored 96<\/strong>, too.\u00a0<\/p>

Other Italian chocolatiers worth highlighting are Bellantoni Cioccolato<\/strong><\/em> for his white chocolate drag\u00e9es, the Chamomile Pine nuts<\/em><\/strong> scoring 94<\/strong> and the Orange & Liquorice<\/strong><\/em> scoring 94.1<\/strong>. A unique local delicacy called ‘boero’ also triumphed with a score of 94.9<\/strong>, Sgranfgn\u00f3n Boero<\/strong><\/em>, created by Falicetto Puro Piacenza<\/strong><\/em>.<\/p>

What truly sets the Italian\/Mediterranean Craft Chocolatier Competition apart is the remarkable obsession demonstrated by chocolatiers in the region to seeking the highest quality ingredients, sourced locally whenever possible, and their products infused with wisdom and harmony. Each creation is a testament to their sense of aesthetics, embodying the richness of history while embracing a contemporary touch.<\/p>

Once again, we extend our heartfelt congratulations to all the winners of the Italian\/Mediterranean Craft Chocolatier Competition. Your creativity, passion, and commitment to excellence have elevated the craft of chocolate-making, and we eagerly anticipate witnessing your continued success on the global stage.<\/p>

Judging and prizes<\/h3>

The judges were drawn from IICCT alumni, local experts and members of our permanent international Grand Jury.<\/p>

The categories judged included flavoured chocolate bars, 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 Golds, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules.<\/p>

Grand Jury FinalistsGrand Jury Finalists<\/a><\/p>

** Bean-to-bar chocolatier products \u2013 recognising the growing trend of flavoured bars and filled chocolate made by chocolate makers, winning products made with an entrant\u2019s own chocolate are marked with (**).<\/div>
\u00a0<\/div>

Prizes are awarded only to entries that meet the required standard for each prize.<\/p>

2026 Italy\/Mediterranean Craft Chocolatier Competition Winners are:<\/h3>

(Prizes are shown in score order for each medal)<\/em><\/p>

<\/div>

Barres de sabors<\/h1>
<\/div>

Barres de xocolata negra amb una infusi\u00f3 o aroma<\/h2>

Bronze<\/strong>: Eduardo Silva<\/a><\/span><\/em>  (Italy) – Alici D’o Cuoppo ‘e Mare<\/strong> (86.8<\/span><\/strong>)<\/span><\/p><\/div>

Barres de xocolata negra amb inclusions o trossos<\/h2>

Gold<\/strong>: Eduardo Silva<\/a><\/span><\/em>  (Italy) – Ma Maroc<\/strong> (89.2<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Eduardo Silva<\/a><\/span><\/em>  (Italy) – Caff\u00e8 di Eduardo<\/strong> (86.0<\/span><\/strong>)<\/span><\/p><\/div>

Barres de xocolata blanca amb inclusions o trossos<\/h2>

Bronze<\/strong>: Caon Chocolate<\/a><\/span><\/em>  (Italy) – Pepperhome<\/strong> (86.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Maychoco<\/a><\/span><\/em>  (Spain) – Chocolate Blanco con Mango Lim\u00f3n y Sal<\/strong> (86.2<\/span><\/strong>)<\/span><\/p><\/div>

Ganaches, palets, bombons i trufes ganache<\/h1>
<\/div>

Ganaches xocolata negra sense aromatitzar o trufes<\/h2>

Bronze<\/strong>: Giuseppe Manilia<\/em>  (Italy) – Infinitamente Peru’<\/strong> (86.9<\/span><\/strong>)<\/span><\/p><\/div>

Ganaches o trufes de xocolata negra aromatitzada<\/h2>

Gold<\/strong>: Monia Achille<\/em>  (Italy) – Nocturne<\/strong> (92.8<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Alcohol<\/span><\/p><\/div>

Ganaches o trufes de xocolata blanca<\/h2>

Bronze<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – il Lampone e la Rosa<\/strong> (87.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Stefania Massera – PASTICCERIA MASSERA<\/a><\/span><\/em>  (Italy) – Studio in Bianco<\/strong> (85.7<\/span><\/strong>)<\/span><\/p><\/div>

Ganaches o trufes utilitzant recobriment o farcit negre \/ amb llet<\/h2>

Gold<\/strong>: Stefania Massera – PASTICCERIA MASSERA<\/a><\/span><\/em>  (Italy) – Studio in Ambra<\/strong> (92.9<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

Silver<\/strong>: Stefania Massera – PASTICCERIA MASSERA<\/a><\/span><\/em>  (Italy) – Studio in Nero<\/strong> (89.7<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

Silver<\/strong>: Chocolates Ma\u00fca<\/a><\/span><\/em>  (Spain) – Trufa de Gin Xoriguer con Lim\u00f3n<\/strong> (89.2<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Alcohol<\/span><\/p>

Bronze<\/strong>: Chocolates Ma\u00fca<\/a><\/span><\/em>  (Spain) – Bomb\u00f3n con Naranja de S\u00f3ller<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Bombons a base de fruits secs, nous recobertes<\/h1>
<\/div>

Bombons a base de fruita seca \/ gianduja amb xocolata negra<\/h2>

Gold<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – Giuinott<\/strong> (97.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Gold<\/strong>: Gianduiotto<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

Silver<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – Pralina Menta e Liquirizia<\/strong> (93.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

Silver<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – Pralina Malva Cardamomo<\/strong> (92.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – Pralina Cannella e Calendula<\/strong> (91.3<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Depetris Riccardo \/ Depetris…i Ciculat\u00e9<\/a><\/span><\/em>  (Italy) – Un Altro Cremino<\/strong> (90.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

Silver<\/strong>: Murena Suite<\/em>  (Italy) – Cremino Fondente<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Trufas Martinez<\/a><\/span><\/em>  (Spain) – Cubanito<\/strong> (86.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Classic<\/span><\/p><\/div>

Pralin\u00e9 a base de nous \/ gianduja amb xocolata amb llet<\/h2>

Bronze<\/strong>: Murena Suite<\/em>  (Italy) – Cremino Classico<\/strong> (86.8<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Dragees de xocolata amb llet, nous senceres recobertes<\/h2>

Gold<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es Pepe Rosa<\/strong> (91.6<\/span><\/strong>)<\/span><\/p><\/div>

Nut based pralines with white chocolate<\/h2>

Gold<\/strong>: TRIFULOT TARTUFLANGHE<\/a><\/span><\/em>  (Italy) – Bacio di Dama Cookie Truffle<\/strong> (92.7<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Reinterpretation<\/span><\/p>

Silver<\/strong>: TRIFULOT TARTUFLANGHE<\/a><\/span><\/em>  (Italy) – Pistachio Truffle<\/strong> (89.2<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: TRIFULOT TARTUFLANGHE<\/a><\/span><\/em>  (Italy) – Vermouth Truffle<\/strong> (87.9<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Alcohol<\/span><\/p>

Bronze<\/strong>: TRIFULOT TARTUFLANGHE<\/a><\/span><\/em>  (Italy) – White Chocolate Truffle<\/strong> (86.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: TRIFULOT TARTUFLANGHE<\/a><\/span><\/em>  (Italy) – Strawberry&Cream Truffle<\/strong> (86.2<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Gardini<\/a><\/span><\/em>  (Italy) – Cremino Pistacchio<\/strong> (85.5<\/span><\/strong>)<\/span><\/p><\/div>

Dragees de xocolata blanca, nous senceres recobertes<\/h2>

Gold<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es Pinolo Alla Camomilla<\/strong> (94.4<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es Pepe Verde<\/strong> (91.0<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es Tiramis\u00f9<\/strong> (90.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Reinterpretation<\/span><\/p><\/div>

Pralin\u00e9 a base de nous \/ gianduja amb xocolata amb llet …<\/h2>

Gold<\/strong>: Gardini<\/a><\/span><\/em>  (Italy) – Cremino Liquirizia<\/strong> (92.1<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Gardini<\/a><\/span><\/em>  (Italy) – Cremino Amarena<\/strong> (90.7<\/span><\/strong>)<\/span><\/p>

Silver<\/strong>: Gardini<\/a><\/span><\/em>  (Italy) – Cremino Noci<\/strong> (88.0<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p><\/div>

Altres – fruita \/ sucre \/ mantega \/ crema<\/h1>
<\/div>

Pastes de fruita recobertes de xocolata negra, gelatina\/gel\u00e9e<\/h2>

Silver<\/strong>: Monia Achille<\/em>  (Italy) – Un T\u00e8 con Hemingway<\/strong> (89.9<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Reinterpretation<\/span><\/p><\/div>

Combination chocolate enrobed fruit pastes, jellies\/gel\u00e9e<\/h2>

Gold<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es Foresta Nera<\/strong> (92.5<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Reinterpretation<\/span><\/p><\/div>

Fruita sencera recoberta de xocolata negra<\/h2>

Gold<\/strong>: Falicetto Cioccolato Puro Piacenza<\/a><\/span><\/em>  (Italy) – Sgranfgn\u00f2n Boero<\/strong> (94.9<\/span><\/strong>)<\/span><\/p>

+ Gold<\/strong>: Boero<\/span><\/p>

Silver<\/strong>: Maychoco<\/a><\/span><\/em>  (Spain) – Mango Ba\u00f1ado En Chocolate 70% Piura<\/strong> (90.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p><\/div>

Fruita sencera recoberta de xocolata blanca<\/h2>

Gold<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es Arancia E Liquirizia<\/strong> (94.1<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Bellantoni Cioccolato<\/a><\/span><\/em>  (Italy) – Drag\u00e9es Cheesecake Alla Fragola<\/strong> (93.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Reinterpretation<\/span><\/p><\/div>

Cremes per untar<\/h1>
<\/div>

Cremes per untar de xocolata negra (sense llet en pols)<\/h2>

Gold<\/strong>: Guido Castagna<\/a><\/span><\/em>  (Italy) – Crema Nocciola +55<\/strong> (96.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p>

Silver<\/strong>: Cuore di Langa<\/a><\/span><\/em>  (Italy) – Blanghe<\/strong> (88.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p><\/div>

Cremes per untar de xocolata amb llet<\/h2>

Silver<\/strong>: Monia Achille<\/em>  (Italy) – Me<\/strong> (87.1<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: Local ingredients<\/span><\/p><\/div>

(*)  Declared chocolate maker for private label bars.<\/em><\/p>

(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.<\/em><\/p><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Winners of the Italian\/Mediterranean Craft Chocolatier Competition 2026 Announced<\/p>\n","protected":false},"author":4061,"featured_media":66631,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[125],"tags":[223,164,135,167,77,165,166,136,137,133],"class_list":["post-66629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-mediterranean","tag-223","tag-chocolatier","tag-craft-chocolatier","tag-filled-chocolates","tag-italian-mediterranean","tag-italy","tag-mediterranean","tag-news","tag-results","tag-winners"],"yoast_head":"\nItalian\/Mediterranean Craft Chocolatier Competition 2026 - Winners - International Chocolate Awards<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/enter.chocolateawards.com\/competitions\/italian-mediterranean\/italian-mediterranean-craft-chocolatier-competition-2026-winners\/\" \/>\n<meta name=\"twitter:label1\" content=\"Escrit per\" \/>\n\t<meta name=\"twitter:data1\" content=\"Lilla Toth-Tatai\" \/>\n\t<meta name=\"twitter:label2\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuts\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/enter.chocolateawards.com\/competitions\/italian-mediterranean\/italian-mediterranean-craft-chocolatier-competition-2026-winners\/\",\"url\":\"https:\/\/enter.chocolateawards.com\/competitions\/italian-mediterranean\/italian-mediterranean-craft-chocolatier-competition-2026-winners\/\",\"name\":\"Italian\/Mediterranean Craft Chocolatier Competition 2026 - 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