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„The Crunchtastic Walnut Chocolate Candy 2016“: the winner has been announced!

In search of the most innovative chocolate candy composition with California walnut, the CWC called for the creative competition “The Crunchtastic Walnut Chocolate Candy 2016” in September. A panel of twelve experts tasted and evaluated the submitted chocolate candies. In each category – namely premium and retail – the CWC awarded three winners. Next to classic marzipan and nougat candies, participants also created extraordinary compositions with saffron, olive oil and candied bacon pieces. Within the evaluation, the jury focused on the overall taste, the appearance, the marketability as well as the implementation of the product. The three winners of each category (Premium and Retail) of the chocolate candy contest were officially honored within the framework of the congress ChocoTec.

In the Premium category, the “Walnuss-Wildkakao” candy by chocolatier Ivana Stork from Opaque Confiserie in Munich (Germany) won first rank. Her crunchtastic walnut chocolate candy combines California walnuts with wild cocoa, native olive oil and saffron.

The white “Baumnuss” candy has been awarded first rank for the retail sector. It is a creation realized by chocolatier Matthias Meier from Confiserie Peters GmbH in Lippstadt, Germany. This candy mixes white chocolate together with walnut marzipan. Apart from the winner candy, this company ended up third rank with two further candy creations: “Krawallo” in the Retail and “Goldhappen” in the Premium category.

Chocolatier Karin Ebelsberger, working also in Munich, and master confectioner Dirk Kokenbrink from Café Möller in Bielefeld (Germany) narrowly missed victory. They have been awarded with second rank for their submissions “California Kiss” (Premium) and “Bielefelder Nüsse” (Retail).

Both first rank winners can look forward to enjoying a one-week trip to California experiencing the walnut harvest. In spring 2017, the CWC will repeat the contest throughout Europe. The conditions of participation and the application form will be available for download on this website from February onwards.

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