The International Chocolate Awards is pleased to announce the Winners of the 2021-22 Canadian Craft Chocolatier Competition, which was judged by our panel of Canadian judges and Grand Jury working with remote judging due to COVID restrictions.
The Competition celebrates the craft of chocolatiers and chocolate companies who create filled chocolates, truffles, ganaches, caramels, fondants, enrobed fruits and nuts, and spreads made from chocolate couverture or from their own bean-to-bar chocolate and includes flavoured chocolate bars made from purchased chocolate couverture.
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. Starting with the 2021-22 season, all our chocolatier competitions will now be solely dedicated to chocolate products made with cacao with an identifiable and traceable source. (White chocolate and cocoa butter are currently exempted from this rule). This new approach reflects not only current trends in craft chocolate, but also our own founding philosophy and focus on fine cacao.
Judges
The judging panel included regular Canadian judges, including pastry chefs, journalists, specialists and members of our international judging panel and Grand Jury.
- Winners
- Finalists
- Judges
- Grand Jury
Prizes
The entry categories included flavoured chocolate bars, filled chocolates and spreads 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 scores are reviewed for consistency.
Prizes are awarded according to standard benchmark scores for each medal. More details and scores for all Grand Jury Finalist products can be viewed in the Finalists list. Awards are given only to entries that meet the required standard for each prize. Winners of the competition go forward to to the World Final.
(Prizes are shown in score order for each medal)
Tafeln mit Geschmackszusatz
Tafeln - mit Zusatz - eingerührte / untergemischte Zutaten - dunkel
Bronze: Guild Chocolates (Canada) - Dark Milk Gesha (85.1)
Tafeln - mit Zusatz - Einschlüsse / Stücke - Milchschokolade
Gold: Etat de Choc (Canada) - Nougatine amande & Citron (92.9)
Tafeln - mit Zusatz - Einschlüsse / Stücke - weisse Schokolade
Gold: Karat Chocolate (Canada) - Oatmeal Cookie Bar (91.3)
+ Special: Classic
Ganache, Taler, Ganache Pralinen, Trüffel
Gefüllte Pralinen - Weisse Schokolade mit und ohne Zusatz - Ganaches und Trüffel
Gold: Mellis Chocolate (Canada) - Apple Pie (92.8)
+ Special: Local ingredients
Gefüllte Pralinen - gemischte Schokoladen Ummantelung / Füllung mit und ohne Zusatz - Ganaches und Trüffel
Bronze: Guild Chocolates (Canada) - Graceland (85.9)
Bronze: Guild Chocolates (Canada) - Strawberry, Lemon, Basil (85.5)
Nüsse
Gefüllte Pralinen - ohne Zusatz dunkel - Nuss Pralinen
Gold: Allo Simonne (Canada) - Barre a croquer - 02 (88.5)
Bronze: Allo Simonne (Canada) - Barre a croquer - 03 (85.7)
Karamellpralinen
Gefüllte Pralinen - mit Zusatz dunkel - Karamel (auch ohne Zusatz)
Silver: Hummingbird Chocolate Maker (Canada) - Vodkow Caramels (87.2) (**)
+ Special: Local ingredients
Aufstriche
Aufstriche mit dunkler Schokolade (ohne Milchpulver)
Gold: Allo Simonne (Canada) - Hazelnut & Jaguar Chocolate (89.6)
+ Special: Alternate theobromas
Silver: Allo Simonne (Canada) - Hazelnut & Dark Chocolate (88.5)
Silver: Allo Simonne (Canada) - Hazelnut, Dark Chocolate and Buckweat (86.3)
Aufstriche - mit Milch-Schokolade
Bronze: Allo Simonne (Canada) - Hazelnut & Milk Chocolate (85.1)
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
