{"id":59124,"date":"2025-05-19T09:36:04","date_gmt":"2025-05-19T09:36:04","guid":{"rendered":"https:\/\/enter.chocolateawards.com\/?p=59124"},"modified":"2025-05-19T09:38:12","modified_gmt":"2025-05-19T09:38:12","slug":"european-open-craft-chocolatier-competition-2025-winners","status":"publish","type":"post","link":"https:\/\/enter.chocolateawards.com\/it\/competitions\/european-craft-chocolatier\/european-open-craft-chocolatier-competition-2025-winners\/","title":{"rendered":"European Open Craft Chocolatier Competition 2025 – Winners"},"content":{"rendered":"\t\t
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The International Chocolate Awards is pleased to announce the Winners of the European Open<\/strong> Craft Chocolatier competition<\/strong><\/em>, which was judged remotely in April-May 2025.<\/p>

This competition combined the French, Benelux, Scandinavian<\/em><\/strong> and Eastern European<\/em><\/strong> craft chocolatier entries.\u00a0<\/p>

The winners’ announcement was held at Artisan HUB<\/strong><\/em> in Bucharest, Romania on Saturday, 17th May during a fun live event where specialty coffee expertise met with the best craft chocolate of Europe. Our co-founder Martin Christy was hosting the event together with Alex Rast, one of our Grand Juror, while our co-founder Monica Meschini and another Grand Juror, George Gensler joined us through Zoom.\u00a0<\/p>

The Grand Jury Finalists<\/strong> are listed here<\/a>.<\/p>

Winners of these rounds will pass through to the World Final organized in October-November 2025.<\/p>

This craft competition awards prizes for craft chocolatier products<\/strong> including filled chocolates\/bonbons, pralines, enrobed fruits and nuts and chocolate spreads made with bean-to-bar chocolate as well as flavoured bars made with couverture.<\/p>

Plain\/origin and flavoured bean-to-bar products from European chocolate makers were judged at the 2025 European, Middle Eastern and African Bean-to-Bar Competition in April-May 2025.<\/p>

Judges<\/h3>

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

Prizes<\/h3>

The categories judged included filled chocolates, enrobed fruits and nuts and chocolate spreads, as well as flavoured bars (not bean-to-bar). All judging is anonymized, including at the Grand Jury final session, where Gold, Silver and Bronze prizes are awarded by private voting.<\/p>

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

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

The 2025 European Open Craft Chocolatier Winners are:<\/span><\/h3>

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

‘Best in competition’ overall winners<\/h1>

Filled chocolates<\/h2>Gold<\/strong>: Eventyr H\u00e5ndverkssjokolade<\/a><\/span><\/em>  (Norway) – Santa Ana Og Skogsb\u00e6r<\/strong> (91.5<\/span><\/strong>)<\/span>
<\/div>

Ganaches, paletes, praline e tartufi alla ganache<\/h1>
<\/div>

Ganache o tartufi con cioccolato fondente aromatizzato<\/h2>

Gold<\/strong>: Eventyr H\u00e5ndverkssjokolade<\/a><\/span><\/em>  (Norway) – Santa Ana Og Skogsb\u00e6r<\/strong> (91.5<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: La Carambole<\/a><\/span><\/em>  (Netherlands) – Vegan Passion Decadence<\/strong> (90.6<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Ara Chocolat<\/a><\/span><\/em>  (France) – Ganache au Th\u00e9 Awa-Bancha<\/strong> (88.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Coffee Ganache<\/strong> (88.2<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Ara Chocolat<\/a><\/span><\/em>  (France) – Ganache Bourgeon de Cassis<\/strong> (86.3<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Ganache o tartufi al cioccolato al latte<\/h2>

Bronze<\/strong>: Maria Magdalena Bizgan<\/em>  (Romania) – Rum Ganache Milk Chocolate Bonbon<\/strong> (86.3<\/span><\/strong>)<\/span><\/p><\/div>

Ganaches o tartufi di cioccolato bianco<\/h2>

Bronze<\/strong>: G\u00e5nsviks Choklad<\/a><\/span><\/em>  (Sweden) – Prinsessan<\/strong> (86.9<\/span><\/strong>)<\/span><\/p><\/div>

Ganache o tertufi prodotti utilizzando ciccolati misti Fondente \/latte\/bianco per copertura o ripieno<\/h2>

Gold<\/strong>: La Carambole<\/a><\/span><\/em>  (Netherlands) – Green Pumpkin Beanie<\/strong> (89.4<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: G\u00e5nsviks Choklad<\/a><\/span><\/em>  (Sweden) – Magnus<\/strong> (88.8<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Chocolala<\/a><\/span><\/em>  (Estonia) – Raspberry-matcha-black Sesame Crunch<\/strong> (86.7<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – White Temple Tea & Honey<\/strong> (86.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Bronze<\/strong>: Sir\u00e8ne by PetriS Chocolate<\/a><\/span><\/em>  (Finland) – Cherry-Lemon<\/strong> (86.0<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: La Carambole<\/a><\/span><\/em>  (Netherlands) – Marocco<\/strong> (85.9<\/span><\/strong>)<\/span><\/p><\/div>

Praline a base di noci e noci ricoperte<\/h1>
<\/div>

Praline a base di frutta\/ gianduja con ciccolato fondente<\/h2>

Silver<\/strong>: Louis Fouquet<\/a><\/span><\/em>  (France) – Pralin\u00e9 Feuillet\u00e9 Noisette Noir<\/strong> (87.0<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: La Carambole<\/a><\/span><\/em>  (Netherlands) – A Bitter Flower<\/strong> (86.4<\/span><\/strong>)<\/span><\/p><\/div>

Drag\u00e9es di cioccolato fondente, noci intere ricoperte<\/h2>

Gold<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Hazelnut Dark Chocolate Drag\u00e9e<\/strong> (88.8<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

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

Silver<\/strong>: chocoMe<\/a><\/span><\/em>  (Hungary) – \u00c5kesson,voatsiperifery<\/strong> (88.7<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: chocoMe<\/a><\/span><\/em>  (Hungary) – Kamili 70%, Piemonte<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: chocoMe<\/a><\/span><\/em>  (Hungary) – Chuao Bean Drag\u00e9e 72%<\/strong> (87.0<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Praline a base di noci\/gianduja con cioccolato al latte<\/h2>

Bronze<\/strong>: Louis Fouquet<\/a><\/span><\/em>  (France) – Gianduja Pistache Lait<\/strong> (86.5<\/span><\/strong>)<\/span><\/p><\/div>

Drag\u00e9es di cioccolato bianco, noci intere ricoperte<\/h2>

Gold<\/strong>: Flore Confectionery<\/a><\/span><\/em>  (Hungary) – Sweet Sushi Dragee<\/strong> (89.2<\/span><\/strong>)<\/span><\/p>

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

Silver<\/strong>: Flore Confectionery<\/a><\/span><\/em>  (Hungary) – Smoke Signals Chocolate Drag\u00e9e<\/strong> (88.6<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Prague Chocolate Steiner & Kovarik<\/a><\/span><\/em>  (Czech Republic) – Kampot Pepper in White Chocolate 40%<\/strong> (85.9<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Caramello<\/h1>
<\/div>

Caramello ricoperti con cioccolato fondente<\/h2>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Extra Dark Thyme Caramel<\/strong> (87.6<\/span><\/strong>)<\/span> (**)<\/span><\/p>

Silver<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Sitter<\/strong> (87.4<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Caramello ricoperto con cioccolato al latte<\/h2>

Gold<\/strong>: Fj\u00e5k Chocolate<\/a><\/span><\/em>  (Norway) – Brown Cheese Caramels & Milk Chocolate<\/strong> (90.0<\/span><\/strong>)<\/span> (**)<\/span><\/p>

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

Silver<\/strong>: Sir\u00e8ne by PetriS Chocolate<\/a><\/span><\/em>  (Finland) – Seabuck thorn – HoneyCaramel<\/strong> (89.1<\/span><\/strong>)<\/span><\/p><\/div>

Altre – frutti\/zucchero\/burro\/crema<\/h1>
<\/div>

Frutti interi ricoperti di cioccolato fondente<\/h2>

Bronze<\/strong>: Maria Magdalena Bizgan<\/em>  (Romania) – Dark Chocolate Candied Lemon Zest<\/strong> (86.1<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Maria Magdalena Bizgan<\/em>  (Romania) – Dark Chocolate Sour Cherry<\/strong> (85.9<\/span><\/strong>)<\/span><\/p>

Bronze<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Frederiksdal Cherry<\/strong> (85.8<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Cioccolato fondette ricoperto di manon\/burro \/crema<\/h2>

Bronze<\/strong>: Friis-Holm Chokolade<\/a><\/span><\/em>  (Denmark) – Hansens Hindb\u00e6r<\/strong> (85.6<\/span><\/strong>)<\/span> (**)<\/span><\/p><\/div>

Spalmabili<\/h1>
<\/div>

Spalmabili con cioccolato al latte<\/h2>

Gold<\/strong>: Louis Fouquet<\/a><\/span><\/em>  (France) – P\u00e2te \u00c0 Tartiner Pistache<\/strong> (89.5<\/span><\/strong>)<\/span><\/p>

+ Special<\/strong>: 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 2025 European Open Craft Chocolatier Competition announced (French, Benelux, Scandinavian, Eastern European)<\/p>\n","protected":false},"author":4061,"featured_media":59146,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[197],"tags":[217,79,135,174,216,78,136,137,81,133],"class_list":["post-59124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-european-craft-chocolatier","tag-217","tag-benelux","tag-craft-chocolatier","tag-eastern-europe","tag-european-open","tag-french","tag-news","tag-results","tag-scandinavian","tag-winners"],"yoast_head":"\nEuropean Open Craft Chocolatier Competition 2025 - 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\/european-craft-chocolatier\/european-open-craft-chocolatier-competition-2025-winners\/\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Lilla Toth-Tatai\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/enter.chocolateawards.com\/competitions\/european-craft-chocolatier\/european-open-craft-chocolatier-competition-2025-winners\/\",\"url\":\"https:\/\/enter.chocolateawards.com\/competitions\/european-craft-chocolatier\/european-open-craft-chocolatier-competition-2025-winners\/\",\"name\":\"European Open Craft Chocolatier Competition 2025 - 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