{"id":59156,"date":"2025-05-19T09:36:33","date_gmt":"2025-05-19T09:36:33","guid":{"rendered":"https:\/\/enter.chocolateawards.com\/?p=59156"},"modified":"2025-05-19T09:38:59","modified_gmt":"2025-05-19T09:38:59","slug":"european-open-craft-chocolatier-competition-2025-grand-jury-finalists","status":"publish","type":"post","link":"https:\/\/enter.chocolateawards.com\/nl\/competitions\/european-craft-chocolatier\/european-open-craft-chocolatier-competition-2025-grand-jury-finalists\/","title":{"rendered":"European Open Craft Chocolatier Competition 2025 – Grand Jury Finalists"},"content":{"rendered":"

The International Chocolate Awards is pleased to announce the Grand Jury Finalist entrants of the 2025<\/strong>\u00a0European Open Craft Chocolatier Competition<\/strong>, which was judged remotely April-May 2025, with final Grand Jury decisions in May 2025. This competition combined the French, Benelux, Scandinavian<\/em><\/strong> and Eastern European<\/em><\/strong> craft chocolatier entries.<\/p>\n

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.<\/p>\n

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.<\/p>\n

While listing as a Grand Jury Finalist is an achievement in itself, it does not necessarily indicate that the entry will receive a prize.<\/p>\n

Judges<\/a><\/p>\n

Winners<\/a><\/p><\/blockquote>\n

The 2025 European Open Craft Chocolatier Competition Grand Jury Finalists are:<\/strong><\/p>\n

(In alphabetical order within each category)<\/p>\n

Ganaches, palets, ganache pralines en truffels<\/h1>

Ganaches of truffels van donkere chocolade met toegevoegde smaak<\/h2>Eventyr H\u00e5ndverkssjokolade<\/a><\/span> (Norway) - Santa Ana Og Skogsb\u00e6r<\/strong> (91.46)<\/span>
La Carambole<\/a><\/span> (Netherlands) - Vegan Passion Decadence<\/strong> (90.63)<\/span>
Ara Chocolat<\/a><\/span> (France) - Ganache au Th\u00e9 Awa-Bancha<\/strong> (88.83)<\/span>
Friis-Holm Chokolade<\/a><\/span> (Denmark) - Coffee Ganache<\/strong> (88.15)<\/span>
Ara Chocolat<\/a><\/span> (France) - Ganache Bourgeon de Cassis<\/strong> (86.25)<\/span>
Chocolala<\/a><\/span> (Estonia) - Raspberry-matcha-black Sesame Bonbon<\/strong> (83.53)<\/span>
Eventyr H\u00e5ndverkssjokolade<\/a><\/span> (Norway) - Eventyr Tr\u00f8ffel<\/strong> (82.13)<\/span>

Ganaches of truffels van melkchocolade<\/h2>Maria Magdalena Bizgan (Romania) - Rum Ganache Milk Chocolate Bonbon<\/strong> (86.26)<\/span>

Ganaches of truffels van witte chocolade<\/h2>G\u00e5nsviks Choklad<\/a><\/span> (Sweden) - Prinsessan<\/strong> (86.88)<\/span>
G\u00e5nsviks Choklad<\/a><\/span> (Sweden) - Carin<\/strong> (83.94)<\/span>

Ganaches of truffels met een coating of vulling van gemengde donkere\/melk\/witte chocolade<\/h2>La Carambole<\/a><\/span> (Netherlands) - Green Pumpkin Beanie<\/strong> (89.38)<\/span>
G\u00e5nsviks Choklad<\/a><\/span> (Sweden) - Magnus<\/strong> (88.83)<\/span>
Chocolala<\/a><\/span> (Estonia) - Raspberry-matcha-black Sesame Crunch<\/strong> (86.65)<\/span>
Friis-Holm Chokolade<\/a><\/span> (Denmark) - White Temple Tea & Honey<\/strong> (86.63)<\/span>
Sir\u00e8ne by PetriS Chocolate<\/a><\/span> (Finland) - Cherry-Lemon<\/strong> (85.99)<\/span>
La Carambole<\/a><\/span> (Netherlands) - Marocco<\/strong> (85.93)<\/span>
Sir\u00e8ne by PetriS Chocolate<\/a><\/span> (Finland) - Bilberry-Yogurt<\/strong> (85.28)<\/span>
G\u00e5nsviks Choklad<\/a><\/span> (Sweden) - Grand<\/strong> (85.06)<\/span>
Sir\u00e8ne by PetriS Chocolate<\/a><\/span> (Finland) - Lingonberry-Raspberry<\/strong> (84.49)<\/span>
Sir\u00e8ne by PetriS Chocolate<\/a><\/span> (Finland) - Yuzu-Orange<\/strong> (82.69)<\/span>

Noten<\/h1>

Pralines op basis van noten<\/h2>Louis Fouquet<\/a><\/span> (France) - Pralin\u00e9 Feuillet\u00e9 Noisette Noir<\/strong> (87.00)<\/span>
La Carambole<\/a><\/span> (Netherlands) - A Bitter Flower<\/strong> (86.43)<\/span>
Sir\u00e8ne by PetriS Chocolate<\/a><\/span> (Finland) - Hazelnut-Clementine<\/strong> (85.38)<\/span>
Ara Chocolat<\/a><\/span> (France) - Pralin\u00e9 Amandes du Lot-et-Garonne<\/strong> (82.62)<\/span>

Donkere chocolade dragees, omhulde hele noten<\/h2>Friis-Holm Chokolade<\/a><\/span> (Denmark) - Hazelnut Dark Chocolate Drag\u00e9e<\/strong> (88.75)<\/span>
chocoMe<\/a><\/span> (Hungary) - \u00c5kesson,voatsiperifery<\/strong> (88.68)<\/span>
chocoMe<\/a><\/span> (Hungary) - Kamili 70%, Piemonte<\/strong> (87.38)<\/span>
chocoMe<\/a><\/span> (Hungary) - Chuao Bean Drag\u00e9e 72%<\/strong> (87.03)<\/span>
chocoMe<\/a><\/span> (Hungary) - Chocome Atelier - Rugoso 70%, Macadamia<\/strong> (83.95)<\/span>

Pralines op basis van noten met melkchocolade<\/h2>Louis Fouquet<\/a><\/span> (France) - Gianduja Pistache Lait<\/strong> (86.53)<\/span>

Melkchocolade dragees, omhulde hele noten<\/h2>Friis-Holm Chokolade<\/a><\/span> (Denmark) - Almond Coriander Milk Chocolate Drag\u00e9e<\/strong> (83.22)<\/span>

Nut based pralines with white chocolate<\/h2>M\u00ed\u0161ina \u010dokol\u00e1da<\/a><\/span> (Czech Republic) - Matcha Pistachio & Grapefruit Pralines<\/strong> (84.17)<\/span>

Witte chocolade dragees, omhulde hele noten<\/h2>Flore Confectionery<\/a><\/span> (Hungary) - Sweet Sushi Dragee<\/strong> (89.15)<\/span>
Flore Confectionery<\/a><\/span> (Hungary) - Smoke Signals Chocolate Drag\u00e9e<\/strong> (88.55)<\/span>
Prague Chocolate Steiner & Kovarik<\/a><\/span> (Czech Republic) - Kampot Pepper in White Chocolate 40%<\/strong> (85.90)<\/span>
Flore Confectionery<\/a><\/span> (Hungary) - Willy Tonka Chocolate Drag\u00e9e<\/strong> (84.68)<\/span>
Harrer Chocolat<\/a><\/span> (Hungary) - Tokaj Dragee<\/strong> (84.53)<\/span>

Karamels<\/h1>

Karamel omhuld met donkere chocolade<\/h2>Friis-Holm Chokolade<\/a><\/span> (Denmark) - Extra Dark Thyme Caramel<\/strong> (87.56)<\/span>
Friis-Holm Chokolade<\/a><\/span> (Denmark) - Sitter<\/strong> (87.43)<\/span>

Karamel omhuld met melkchocolade<\/h2>Fj\u00e5k Chocolate<\/a><\/span> (Norway) - Brown Cheese Caramels & Milk Chocolate<\/strong> (89.97)<\/span>
Sir\u00e8ne by PetriS Chocolate<\/a><\/span> (Finland) - Seabuck thorn - HoneyCaramel<\/strong> (89.10)<\/span>

Overige - fruit\/suiker\/boter\/cr\u00e8me<\/h1>

Donkere chocolade gevuld met een zachte gelei\/pasta van fruit<\/h2>Maria Magdalena Bizgan (Romania) - Dark Chocolate Mandarin Paste<\/strong> (85.42)<\/span>

Met donkere chocolade omhuld heel fruit<\/h2>Maria Magdalena Bizgan (Romania) - Dark Chocolate Candied Lemon Zest<\/strong> (86.05)<\/span>
Maria Magdalena Bizgan (Romania) - Dark Chocolate Sour Cherry<\/strong> (85.93)<\/span>
Friis-Holm Chokolade<\/a><\/span> (Denmark) - Frederiksdal Cherry<\/strong> (85.75)<\/span>

Met witte chocolade omhuld heel fruit<\/h2>Maria Magdalena Bizgan (Romania) - Ginger With Raspberry White Chocolate<\/strong> (82.85)<\/span>

Met donkere chocolade omhulde manon\/boter\/cr\u00e8me<\/h2>Friis-Holm Chokolade<\/a><\/span> (Denmark) - Hansens Hindb\u00e6r<\/strong> (85.63)<\/span>
Eventyr H\u00e5ndverkssjokolade<\/a><\/span> (Norway) - Santa Ana Tr\u00f8ffel Med Tr\u00f8ffel<\/strong> (82.03)<\/span>

Met donkere chocolade omhulde manon\/boter\/cr\u00e8me ..<\/h2>chocoMe<\/a><\/span> (Hungary) - Chocome Raffin\u00e9e Coconut,akesson,raspb.<\/strong> (84.93)<\/span>

Met melkchocolade omhulde manon\/boter\/cr\u00e8me ..<\/h2>Friis-Holm Chokolade<\/a><\/span> (Denmark) - Salty Liquorice Milk Chocolate Drag\u00e9e<\/strong> (84.88)<\/span>

Smeerpasta<\/h1>

Melkchocoladepasta<\/h2>Louis Fouquet<\/a><\/span> (France) - P\u00e2te \u00c0 Tartiner Pistache<\/strong> (89.45)<\/span>
Fj\u00e5k Chocolate<\/a><\/span> (Norway) - Orange & Almonds Chocolate Spread<\/strong> (82.32)<\/span>
\n","protected":false},"excerpt":{"rendered":"

We are pleased to announce the Grand Jury Finalists of the 2025 European Open Craft Chocolatier Competition<\/p>\n","protected":false},"author":4061,"featured_media":59139,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[197],"tags":[134,79,135,82,216,148,78,140,81],"class_list":["post-59156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-european-craft-chocolatier","tag-bean-to-bar","tag-benelux","tag-craft-chocolatier","tag-eastern-european","tag-european-open","tag-finalists","tag-french","tag-grand-jury-finalists","tag-scandinavian"],"yoast_head":"\nEuropean Open Craft Chocolatier Competition 2025 - Grand Jury Finalists - 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-grand-jury-finalists\/\" \/>\n<meta name=\"twitter:label1\" content=\"Geschreven door\" \/>\n\t<meta name=\"twitter:data1\" content=\"Lilla Toth-Tatai\" \/>\n\t<meta name=\"twitter:label2\" content=\"Geschatte leestijd\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuut\" \/>\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-grand-jury-finalists\/\",\"url\":\"https:\/\/enter.chocolateawards.com\/competitions\/european-craft-chocolatier\/european-open-craft-chocolatier-competition-2025-grand-jury-finalists\/\",\"name\":\"European Open Craft Chocolatier Competition 2025 - 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