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)
Barrette aromatizzate
Barrette cioccolato fondente con infusione o aromi
Eduardo Silva (Italy) - Alici D'o Cuoppo 'e Mare (86.83)Barrette di cioccolato fondente con inclusioni o pezzi
Eduardo Silva (Italy) - Ma Maroc (89.22)Eduardo Silva (Italy) - Caffè di Eduardo (86.00)
Barrette al cioccolato bianco con inclusioni o pezzi
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, paletes, praline e tartufi alla ganache
Ganache o tartufi di cioccolato fondente non aromatizzato
Giuseppe Manilia (Italy) - Infinitamente Peru' (86.93)Ganache o tartufi con cioccolato fondente aromatizzato
Monia Achille (Italy) - Nocturne (92.77)Giuseppe Manilia (Italy) - Fondente E Lampone (85.44)
Ganaches o tartufi di cioccolato bianco
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)
Ganache o tertufi prodotti utilizzando ciccolati misti Fondente /latte/bianco per copertura o ripieno
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)
Praline a base di noci e noci ricoperte
Praline a base di frutta/ gianduja con ciccolato fondente
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)
Praline a base di noci/gianduja con cioccolato al latte
Murena Suite (Italy) - Cremino Classico (86.76)Dragées al latte/noci intere ricoperte di cioccolato al latte
Bellantoni Cioccolato (Italy) - Dragées Pepe Rosa (91.57)Praline con frutta in guscio e cioccolato bianco
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)
Dragées di cioccolato bianco, noci intere ricoperte
Bellantoni Cioccolato (Italy) - Dragées Pinolo Alla Camomilla (94.43)Bellantoni Cioccolato (Italy) - Dragées Pepe Verde (91.04)
Bellantoni Cioccolato (Italy) - Dragées Tiramisù (90.77)
Praline a base di noci/gianduja con cioccolato al latte ...
Gardini (Italy) - Cremino Liquirizia (92.10)Gardini (Italy) - Cremino Amarena (90.67)
Gardini (Italy) - Cremino Noci (87.97)
Altre - frutti/zucchero/burro/crema
Paste di frutta, gelatine, gelée ricoperte con cioccolato fondente
Monia Achille (Italy) - Un Tè con Hemingway (89.93)Combination chocolate enrobed fruit pastes, jellies/gelée
Bellantoni Cioccolato (Italy) - Dragées Foresta Nera (92.47)Frutti interi ricoperti di cioccolato fondente
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)
Frutti interi ricoperti di cioccolato bianco
Bellantoni Cioccolato (Italy) - Dragées Arancia E Liquirizia (94.12)Bellantoni Cioccolato (Italy) - Dragées Cheesecake Alla Fragola (93.63)
Spalmabili
Spalmabili con cioccolato fondente (senza latte in polvere)
Guido Castagna (Italy) - Crema Nocciola +55 (96.02)Cuore di Langa (Italy) - Blanghe (88.43)
Rivoire (Italy) - Crema Monorigine Fondente Piura (84.90)
