The International Chocolate Awards is pleased to announce the Grand Jury Finalist entrants of the 2026Â Italian/Mediterranean Craft Chocolatier Competition, which was judged in-person from 28 February until 3 March 2026 in Florence, Italy.Â
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)
Barras saborizado
Barras de chocolate negro con infusiones o polvos
Eduardo Silva (Italy) - Alici D'o Cuoppo 'e Mare (86.83)Barras de chocolate negro con inclusiones o piezas
Eduardo Silva (Italy) - Ma Maroc (89.22)Eduardo Silva (Italy) - Caffè di Eduardo (86.00)
Barras de chocolate blanco con inclusiones o piezas
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, ganaches pralinés y trufas
Ganaches o trufas de chocolate negro no saborizadas
Giuseppe Manilia (Italy) - Infinitamente Peru' (86.93)Ganaches o trufas de chocolate negro saborizado
Monia Achille (Italy) - Nocturne (92.77)Giuseppe Manilia (Italy) - Fondente E Lampone (85.44)
Ganaches o trufas de chocolate blanco saborizado
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 trufas de una combinación de chocolates saborizados
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)
Nueces
Pralinés de nuez cubiertas de chocolate negro
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)
Pralinés de nuez cubiertas de chocolate con leche
Murena Suite (Italy) - Cremino Classico (86.76)Grajeas de chocolate con leche, nueces enteras cubiertas de chocolate con leche
Bellantoni Cioccolato (Italy) - Dragées Pepe Rosa (91.57)Pralinés de nuez cubiertas de chocolate blanco
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)
Grajeas de chocolate blanco, nueces enteras cubiertas de chocolate blanco
Bellantoni Cioccolato (Italy) - Dragées Pinolo Alla Camomilla (94.43)Bellantoni Cioccolato (Italy) - Dragées Pepe Verde (91.04)
Bellantoni Cioccolato (Italy) - Dragées Tiramisù (90.77)
Pralinés de nuez cubiertas de una combinación de chocolates
Gardini (Italy) - Cremino Liquirizia (92.10)Gardini (Italy) - Cremino Amarena (90.67)
Gardini (Italy) - Cremino Noci (87.97)
Otros - fruta/azúcar/mantequila/crema/misceláneos
Pastas de fruta cubiertas de chocolate negro, gelatinas/gelée
Monia Achille (Italy) - Un Tè con Hemingway (89.93)Pastas de fruta cubiertas de una combinación de chocolates, gelatinas/gelées
Bellantoni Cioccolato (Italy) - Dragées Foresta Nera (92.47)Frutas enteras cubiertas de chocolate negro
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)
Frutas enteras cubiertas con chocolate blanco
Bellantoni Cioccolato (Italy) - Dragées Arancia E Liquirizia (94.12)Bellantoni Cioccolato (Italy) - Dragées Cheesecake Alla Fragola (93.63)
Cremas para untar
Cremas para untar de chocolate negro (sin leche en polvo)
Guido Castagna (Italy) - Crema Nocciola +55 (96.02)Cuore di Langa (Italy) - Blanghe (88.43)
Rivoire (Italy) - Crema Monorigine Fondente Piura (84.90)
