The International Chocolate Awards is pleased to announce the Winners of the Italian/Mediterranean Craft Chocolatier Competition, which was judged during autumn 2021. This competition was open to all companies with their main business or head office in the countries listed: Croatia, Cyprus, Egypt, Greece, Israel, Italy, Malta, Morocco, Portugal, Spain, Turkey, United Arab Emirates and all Middle East and North African companies.
The combined Italian National and Mediterranean regional chocolate competition brings together cultures and chocolate companies sharing the influence and ingredients of the Mediterranean sea. Winners will pass through to the World Final in April-May 2022.
This regional competition awards prizes for craft chocolatier products including filled chocolates/bonbons, pralines, enrobed fruits and nuts and chocolate spreads made with chocolate couverture OR bean-to-bar chocolate as well as flavoured bars made with couverture. Plain/origin and flavoured bean-to-bar products from all European, Middle Eastern and African chocolate makers will be judged at the 2021-22 European Bean-to-bar Chocolate Maker competition.
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. With these ideals in mind, we have made the decision that, starting with the 2021-22 season, all our chocolatier competitions will now be solely dedicated to dark and milk chocolate products made with cacao with an identifiable and traceable source. (Note: this rule does not currently apply to white chocolate or cocoa butter). This new approach reflects not only current trends in craft chocolate, but also our own founding philosophy and focus on fine cacao.
The International Chocolate Awards is an independent competition recognising excellence in fine chocolate making and in the products made with fine chocolate.
Judges
The judges were drawn from local experts, food journalists and pastry chefs and members of our permanent international Grand Jury and guest judges.
- Winners
- Finalists
- Judges
- Grand Jury
Prizes
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.
Awards are awarded only to entries that meet the required standard for each prize.
(Prizes are shown in score order for each medal)
Repen met toegevoegde smaak
Donkere chocoladerepen met insluitsels of stukjes
Bronze: Gardini (Italy) - "Rustico" (84.6)
Donkere chocoladerepen met een vulling
Bronze: Gardini (Italy) - "Insolito" Gianduia Salata (85.5)
Melk chocoladerepen met een infusie of aroma
Silver: Kaitxo (Spain) - Etxeko Masala (87.3)
Bronze: Gardini (Italy) - Cacao & Sale Dolce, con liquerizia (84.6)
Melkchocoladerepen met insluitsels of stukjes
Gold: Joan Baixas (Spain) - Chocolate con leche 51% con kikos (88.8)
+ Special: Gastronomic
Silver: Kaitxo (Spain) - Txokolate con leche con regaliz y violet (86.1)
Witte chocoladerepen met een infusie of aroma
Gold: T'a Milano (Italy) - Tavoletta Bianco Caramello e Liquirizia (88.4)
Bronze: T'a Milano (Italy) - Tavoletta Caramello e Sale delle Hawaii (84.8)
Witte chocoladerepen met insluitsels of stukjes
Silver: Bruno Chocolate (Israel) - Yuzu-Basilic (87.2)
Ganaches, palets, ganache pralines en truffels
Donkere chocolade ganaches of truffels zonder toegevoegde smaak
Silver: Depetris Riccardo / Depetris...i Ciculaté (Italy) - Alternative (87.9) (**)
Silver: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) - Perù Buffalo Cream (87.9)
+ Special: Local ingredients
Bronze: Casa Cacao | El Celler de Can Roca (Spain) - Piura's 66% Chocolate Bonbon (85.1) (**)
Ganaches of truffels van donkere chocolade met toegevoegde smaak
Gold: Giuseppe Manilia (Italy) - Rosemary lavanda e fondente (89.9)
Silver: Casa Cacao | El Celler de Can Roca (Spain) - Girona Apple and Thyme bonbon (88.1) (**)
+ Special: Local ingredients
Silver: Casa Cacao | El Celler de Can Roca (Spain) - The Macallan DoubleCask 12 Yrs Bonbon (87.1) (**)
Silver: Casa Cacao | El Celler de Can Roca (Spain) - The Great Chocolate (87.1) (**)
Silver: Joan Baixas (Spain) - Bombón ganache Origen Piura con mucílago (86.9) (**)
Silver: Bellantoni Cioccolato (Italy) - Dragée Rum e Uvetta (86.3)
Bronze: Depetris Riccardo / Depetris...i Ciculaté (Italy) - Xela (85.9) (**)
Ganaches of truffels van witte chocolade
Gold: Ronen Aflalo (Israel) - The yuzu bonbon (89.2)
Bronze: Monia Achille (Italy) - Marrakech (85.2)
Ganaches of truffels met een coating of vulling van gemengde donkere/melk/witte chocolade
Gold: Stefania Massera - Pasticceria Gino Massera (Italy) - Polenta e lacc (Polenta e latte) (88.1)
+ Special: Gastronomic
Silver: Depetris Riccardo / Depetris...i Ciculaté (Italy) - Mucillago (90.5) (**)
Silver: Stefania Massera - Pasticceria Gino Massera (Italy) - Al Malinteisa (Il Malinteso) (87.9)
+ Special: Local ingredients
Silver: JackRabbit Chocolate Studio (South Africa) - Spicey Blonde & Clemengold (86.6)
Noten
Pralines op basis van noten
Gold: Guido Castagna (Italy) - Pralina Menta Liquirizia (94.8)
+ Special: Local ingredients
Silver: Guido Castagna (Italy) - Giuinott (94.3)
+ Gold: Gianduiotto
Silver: Guido Castagna (Italy) - Pralina Malva Cardamomo (93.7)
Silver: Guido Castagna (Italy) - Pralina Pistacchio (92.6)
Silver: Guido Castagna (Italy) - Pralina Calendula Cannella (90.2)
Silver: Monia Achille (Italy) - Mmmiele (89.5)
+ Special: Local ingredients
Silver: Giuseppe Manilia (Italy) - Croccantino alla nocciola (86.3)
Bronze: Fiore 1827 (Italy) - Pralina Cassata Fiorenza (84.5)
Met donkere chocolade omhuld marsepein
Gold: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) - Origano Selvatico di Montagna e Limone (93.6)
+ Special: Local ingredients
Silver: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) - Violetta Selvatica (93.2)
+ Special: Local ingredients
Donkere chocolade dragees, omhulde hele noten
Gold: Piccola Pasticceria (Italy) - Nocciola Piemonte Bassinata al Gianduia (92.1)
+ Special: Local ingredients
Pralines op basis van noten met melkchocolade
Gold: Ronen Aflalo (Israel) - Tehini bonbon (88.3)
+ Special: Gastronomic
Silver: Bellantoni Cioccolato (Italy) - Cremino Nocciola e Caffè (86.7)
Nut based pralines with white chocolate
Silver: Caon Chocolate (Italy) - Matcha Love (87.7)
Silver: Gardini (Italy) - Cremino al Pistacchio (86.9)
Witte chocolade dragees, omhulde hele noten
Gold: Bellantoni Cioccolato (Italy) - Dragèe Pinolo alla Camomilla (94.4)
Silver: Bellantoni Cioccolato (Italy) - Dragée Pistacchio al Cardamomo (89.6)
Bronze: Casa Cacao | El Celler de Can Roca (Spain) - Pistachio with Green Peas Chocolate (85.8) (**)
+ Special: Gastronomic
Pralines op basis van noten met melkchocolade ...
Gold: Gardini (Italy) - Cremino con liquirizia (93.2)
Silver: Gardini (Italy) - Cremino con Amarene (91.3)
Silver: Piccola Pasticceria (Italy) - Cremino tre colori (90.7)
Silver: Piccola Pasticceria (Italy) - Piccolo gianduja (90.4)
Silver: Varvaro (Italy) - Cremino al Pistacchio e Nocciole (89.1)
Silver: Gardini (Italy) - Cremino con Noci (88.7)
+ Special: Local ingredients
Silver: Depetris Riccardo / Depetris...i Ciculaté (Italy) - Persi pien (88.5) (**)
+ Special: Local ingredients
Silver: Stefania Massera - Pasticceria Gino Massera (Italy) - Ninsòla dla Bessa (Nocciola della Bessa) (87.6)
Bronze: Falicetto Cioccolato Puro Piacenza (Italy) - DiPC (85.3)
+ Special: Gastronomic
+ Special: Local ingredients
Overige - fruit/suiker/boter/crème
Donkere chocolade gevuld met een zachte gelei/pasta van fruit
Bronze: JackRabbit Chocolate Studio (South Africa) - Cape Gooseberry & Strawberry (85.9)
Melkchocolade gevuld met een zachte gelei/pasta van fruit ..
Gold: Piccola Pasticceria (Italy) - Prugna Menta e Sedano (88.7)
Met donkere chocolade omhuld heel fruit
Gold: Falicetto Cioccolato Puro Piacenza (Italy) - Sgranfgnòn - Boero (94.5)
+ Special: Classic
+ Special: Local ingredients
Silver: Pietro Macellaro Pasticceria Agricola Cilentana (Italy) - Ciliegia al Cognac (89.9)
Silver: Maychoco (Spain) - Mango bañado en `bean to bar´70% Perú (86.2) (**)
+ Special: Local ingredients
Bronze: Fattoria La Vialla di Gianni, Antonio e Bandino Lo Franco (Italy) - Scorza di arancia candita al cioccolato (84.8)
Met melkchocolade omhuld heel fruit
Bronze: Le Cacaoyer (Greece) - Vostizza currants (85.7) (**)
Met witte chocolade omhuld heel fruit
Bronze: Maychoco (Spain) - Mango con chocolate blanco 39% y lavanda (85.9) (**)
+ Special: Local ingredients
Met donkere chocolade omhulde manon/boter/crème ..
Silver: Stefania Massera - Pasticceria Gino Massera (Italy) - Torta dla nòna (Torta della nonna) (87.7)
+ Special: Reinterpretation
Smeerpasta
Donkere chocoladepasta (geen melkpoeder)
Gold: Guido Castagna (Italy) - +55 crema nocciola (93.0)
Silver: Fiore 1827 (Italy) - Fiore di nocciola (87.2)
Silver: Il Cocciolato (Italy) - Ooh mamma tre (86.4) (**)
Bronze: Puchero (Spain) - Puchero Hazelnut Chocolate Spread (85.6) (**)
Melkchocoladepasta
Gold: Monia Achille (Italy) - Me (88.2)
+ Special: Local ingredients
Silver: Depetris Riccardo / Depetris...i Ciculaté (Italy) - Amelina classica alla nocciola (87.1)
+ Special: Local ingredients
Silver: Gardini (Italy) - Mia, Naturalmente EVO (86.6)
+ Special: Local ingredients
(*) Declared chocolate maker for private label bars.
(**) Winner has declared the product is made with their own bean-to-bar chocolate or couverture.
