The winners of the 2022 Golden Tablets announced

Awarded at Taste in Florence: the best Italian chocolates

More than a thousand chocolates were tasted, with nearly ninety tasting panels from the initial phases to the final. In the setting of the Unicredit Taste Arena in the Tuscan capital, finally in person, all the finalists of this twentieth edition were called on stage, with live coverage of the event broadcast on Facebook.

For the anniversary edition, special Tasting Box were prepared containing the best chocolates of the last twenty years and a bottle of Barolo Chinato Cocchi, considered by the Compagnia del Cioccolato the best pairing for tasting.
The creation of the entire box was closely monitored by the team of Spaghetti&Mandolino, who worked closely with the Compagnia to ensure the success of the event.

All the winners

The city of Turin is represented, in this twentieth edition of the award, by master chocolatier Guido Gobino, who saw triumph not only with the “best giandujotto of the last twenty years,” namely the Maximo +39, but also with two of his other creations: his Spiced Caramel Semispheres and the spreadable cream Tourinot both received recognition, tying at the top of the category with the Riccosa 51% hazelnuts from Slitti.

Staying in Piedmont, among the awardees is the dark chocolate Criollo 80% from Domori, a company from None founded in 1997, which also wins with the Criollo Chuao 70% in the origin dark chocolate category; Venchi, finally, brings two chocolates to victory in the flavored category, a dark mint and a “Ugly but Good coffee and nougatine,” with a third award to mention for the milk chocolate with high cocoa percentages (Venezuela 47%).

Playing at home or almost is the chocolate maker Slitti, with two chocolates selected for the twentieth edition Tasting Box “Tavoletta d’Oro”: his GranCacao 73% wins in a tie with Domori in the dark chocolate category, while the milk chocolate 45% claims an honorable mention among the awardees of the twenty years. Also from Tuscany is the three-layer milk and gianduja cremino Varvaro, which wins in a tie with the Bolognese Majani (Cremino Inca Maracaibo).

Three awards go to Lecce, with the categories Cacao Mass 100%, Milk Chocolate, and covered fruits (also for the selection of the twenty years): the quartet is won by the company Maglio, with a Cuyagua 100%, a Papuasia 36%, covered orange fillets, and its covered clementines. Still in the South we find Sabadì, a highly recognized Modica chocolate that wins in the Raw Chocolates category (The Chocolate of Agrigento), the Flavored (Refined chocolate nutmeg), and with the Giovinezza chocolate for the Raw category of the twentieth anniversary.

Finally, it is worth noting the international award for Francois Pralus, who wins with the tablet Fortissima 80% (in collaboration with Leonardi Dolciumi from Ravenna).

In conclusion, it is always important to remember, as rightly noted by the President of the Compagnia Gilberto Mora, that reaching the final in this competition already entails the status of excellence chocolate: the awarding of a prize to a candidate or to a tie does not imply that the other names on the selected list have significantly lower quality.