The International Chocolate Awards is pleased to announce the Grand Jury Finalists of the European Open Competition, which was held from 13 – 16 September 2016, in Budapest, Hungary.
The judging panel was made up of pastry chefs, journalists, restaurant reviewers, bloggers, culinary educators and chefs, as well as members of our Grand Jury.
The Grand Jury Finalists are the entries that made it through to the final Grand Jury round, following an initial technical Selection round and four days of Main round judging. The Finalists are the nominations from which the Grand Jury select the prize winners, through private voting. The Grand Jury follow strict rules, which you can read here (PDF).
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 2016 European Open Grand Jury Finalists are:
(In alphabetical order within each category)
Dark chocolate bars with inclusions or pieces(France) - Noir 63% Écorces d'Orange
(France) - Noir 63% Grué de cacao
Milk chocolate bars with inclusions or pieces(France) - Grand Lait 45% Noisettes
Ganaches, palets, ganache pralines and truffles
Unflavoured dark chocolate ganaches or truffles(France) - Mexique
(France) - Colombie
(France) - Cuba
(France) - Pérou
(France) - Porcelana ganache
(France) - Ba Lai
Flavoured dark chocolate ganaches or truffles(France) - Tonka bean and Belize ganache
(France) - Sakura
Nut based pralines with dark chocolate(France) - Sichuan
Nut based pralines with milk chocolate(France) - Capri
(France) - Bergerac