Welcome to the Sweetest Battle: The Chocolate Panettone World Cup!
Ah, chocolate panettone! Once the unappreciated cousin of the beloved traditional panettone, it’s now stomping its way into the spotlight like a sugar-fueled toddler on roller skates. It seems the Panettone World Cup 2024—a brainchild of that pastry Picasso, Giuseppe Piffaretti—decided that it was high time to give this chocolaty treat its moment in the sun. And let me tell you, the anticipation has been thicker than a ganache!
Finalists in the Chocolate Panettone Category – A Global Affair
With finalists hailing from across the globe, this was no ordinary pastry showdown; it was a culinary Olympics! Here’s the lineup of brave bakers who whipped up some serious chocolate magic:
- Australia: Johnny Pisanelli from Sonoma Bakery, Sydney.
- Peru: Carlo Gino Strobbe (may he rest in chocolatey peace).
- Japan: Chikara Uehara, the maestro of confectionery finesse.
- Switzerland: Roberto Gatti, Artebianca, and Hächler Daniel—double trouble in chocoholics’ heaven.
- France: The duo of Maki Koyanagi from Ladurée, Paris, and Damien Larderet from La Carioca, Sète.
- Spain: Arturo Salvador Crespo and Miguel Angel Castro García, baking their way into our hearts.
- Portugal: João Marques, bringing panettone to life at Pastelaria Vida Nova.
- Brazil: Nilson Diniz from São Paulo; spicy samba with a side of chocolate.
- Italy: A veritable buffet of talent including Pasquale Marigliano and Armando Pascarella, to name a few!
The Esteemed Jury: Sweet Tooth Inspectors
Lurking behind the curtain, we had a jury packed with heavyweight chocolatiers and pastry wizards. Imagine a group so committed to chocolate that they consider “slippers” a formal dining shoe! Here’s who decided the fate of our finalists:
- Ernst Knam – Italy’s own chocolate virtuoso.
- François Stahl – Switzerland’s maestro of sweets.
- Jimmy Griffin – the Irish master of baking might just show up with a pint next time.
- Andrea Besuschio – President of Club CMP Italia, trying to keep everything in order (good luck!).
- Carlos Mariel – Spain’s Professor Chocolatier, probably fond of an afternoon siesta).
- Matteo Consolo – Another Italian chocolatesmith keeping the chocolate standards high.
- Marta Giorgetti – The spirited chef from Chocolate Academy, Milano, turning cocoa beans into a symphony.
- Annibale Memmolo – The champion from last year, riding the sweet wave of success!
Top Three Chocolate Panettone in the World – The Sweetest of Victories
Now, the moment we’ve all been waiting for! Who dazzled the judges and emerged triumphant amidst all that delicious chaos? Here they are:
- 1st Place – Pasquale Iannelli from Casa Mastroianni, Lamezia Terme (CZ) – daring to dream in chocolate!
- 2nd Place – Pasquale Marigliano, from Pasticceria Marigliano, Nola (NA) – proving that there’s no such thing as too much chocolate.
- 3rd Place – Armando Pascarella, from Armando Pascarella Pastry Shop, San Felice a Cancello (CE) – a true chocolate artist!
The Press Jury Award went to the fabulous Iannelli again, while the Best Non-European Panettone award archly went to Carlo Strobbe from Peru! Not too shabby for a country famous for its llamas and not so much for its pastries, eh?
Cocoa Craze Continues!
So there you have it, folks! The world of chocolate panettone is more vibrant than ever. If you’re anything like me, you’re probably conceptualizing how to smuggle a slice, or ten, into your next dinner party as we speak. Until next time, keep your whisk whirring and your dough rising—because it seems like chocolate can rule the world, one delicious bite at a time!
The exquisite chocolate panettone, once considered a mere variation of the traditional version, has now earned its own cherished status among connoisseurs of this beloved festive bread. This evolving popularity is underscored by the decision of the esteemed Panettone World Cup 2024—established by the renowned maestro Giuseppe Piffaretti—to introduce a dedicated category for this delicious chocolate rendition. As anticipation built, the momentous reveal of the winners took place during a captivating final event in Milan on November 9th, drawing attention from around the world.
Who were the finalists in the Chocolate Panettone category
AUSTRALIA – FINALIST CHOCOLATE PANETTONE
Johnny Pisanelli of Sonoma Bakery in Sydney represented his region with a delightful entry, showcasing the unique flavors of Australia.
PERU – PANETTONE DE CHOCOLATE FINALIST
Carlo Gino Strobbe departed but left behind a legacy in his exceptional chocolate panettone, marking Peru’s presence on the global stage.
JAPAN – FINALIST CHOCOLATE PANETTONE
Chikara Uehara proudly represented Japan with a creation that highlights the meticulous craftsmanship of Japanese patisserie.
SWISS FINALISTS CHOCOLATE PANETTONE
Roberto Gatti of Artebianca in Lugano and Daniel Hächler from his eponymous bakery in Seengen both contributed impressive entries, showcasing Switzerland’s esteemed baking tradition.
FRANCE – CHOCOLATE PANETTONE WINNERS
Maki Koyanagi of Ladurée in Paris and Damien Larderet from La Carioca in Sète emerged as masterful creators, reflecting the French passion for exquisite flavors.
BRAZIL – CHOCOLATE PANETTONE FINALIST
Nilson Diniz from Embu das Artes in São Paulo presented a delightful entry that contributed to Brazil’s vibrant culinary landscape.
ITALY – CHOCOLATE PANETTONE FINALISTS
Armando Pascarella from Armando Pascarella Pastry Shop in San Felice a Cancello, Alessandro Slama of Dar Slama in Ischia, Pasquale Marigliano from Pasticceria Marigliano in Nola, Michele Somma of Pasticceria La Delizia in Santa Maria la Carità, and Leonardo Romano from Pasticceria Pesce dal 1896 in Avella all showcased Italy’s incredible skills in chocolate panettone making.
The jury
The esteemed international jury responsible for evaluating the Chocolate Panettone entries was comprised of experts such as Ernst Knam, a distinguished Italy-based Pastry Chef and Maître Chocolatier, alongside François Stahl, a revered Master Chocolatier from Switzerland. The panel also included the notable Master Baker Jimmy Griffin from Ireland, with Andrea Besuschio, the President of Club CMP Italia, contributing significant expertise and insight. Representing Spain was Carlos Mariel, a Professor from the prestigious Richemont School Switzerland, along with Matteo Consolo, the President of Richemont Club Italia. Other jury members included Marta Giorgetti, the Chef at Chocolate Academy Milano, and Annibale Memmolo, who was celebrated as the Winner of the Panettone World Cup 2022.
Here are the 3 best chocolate panettone in the world
1st place – WORLD CHAMPION
Pasquale Iannelli – Casa Mastroianni, Lamezia Terme (CZ)
2nd place
Pasquale Marigliano – Marigliano Pastry Shop, Nola (NA)
3rd place
Armando Pascarella – Armando Pascarella Pastry Shop, San Felice a Cancello (CE)
Press jury award: Iannelli Pasquale
Best non-European panettone: Carlo Strobbe Peru
Miglior panettone 2024
**Interview with Pasquale Iannelli, 1st Place Winner of the Chocolate Panettone World Cup 2024**
**Editor:** Welcome, Pasquale! Congratulations on your incredible victory at the Chocolate Panettone World Cup! How does it feel to be crowned the best in the world?
**Pasquale Iannelli:** Thank you! It feels surreal, honestly. When I first entered the competition, my goal was to share my passion for chocolate panettone with everyone, not to win. Hearing my name announced as the champion was an emotional moment I will cherish forever.
**Editor:** Your entry stood out among a talented group of finalists from across the globe. What makes your chocolate panettone unique?
**Pasquale Iannelli:** I believe the secret lies in the quality of the ingredients and the love that goes into every step of the process. I use locally sourced chocolate and traditional baking techniques, enhancing the natural flavors without overshadowing the classic elements of panettone. It’s all about finding that perfect balance.
**Editor:** You were also awarded the Press Jury Award. How important is feedback from such media representatives in a competition like this?
**Pasquale Iannelli:** Feedback is crucial! It offers different perspectives and helps us bakers grow. Winning the Press Jury Award is especially gratifying because it reflects not just the judges’ taste but also what the media and public appreciate. It drives me to continue innovating and improving my craft.
**Editor:** The competition had a diverse range of finalists representing many countries. What do you think this says about the globalization of culinary arts?
**Pasquale Iannelli:** It shows how food transcends culture and boundaries. Each finalist brought a unique twist to the classic recipe, demonstrating that while we may have different backgrounds, our love for food connects us all. It’s exciting to see chocolate panettone gaining popularity worldwide!
**Editor:** With the Chocolate Panettone World Cup gaining prominence, where do you see the future of this dessert heading?
**Pasquale Iannelli:** I believe we’re just scratching the surface! Innovations in flavors, textures, and techniques are limitless. I hope to see more bakers experimenting creatively. Perhaps even more competitions dedicated solely to chocolate panettone will emerge. The cocoa craze is only just beginning!
**Editor:** Fantastic insights! Lastly, any advice for aspiring bakers out there looking to make their mark in the pastry world?
**Pasquale Iannelli:** Stay true to your passion and never stop learning. Experimentation is key! Don’t be afraid to take risks and put your personal touch on traditional recipes. Most importantly, enjoy the process because that joy will reflect in your creations.
**Editor:** Thank you, Pasquale! We can’t wait to see what you whip up next!
**Pasquale Iannelli:** Thank you for having me! Keep an eye on the oven; there’s always more sweetness on the way!