Concours du Praliné à l’eau-de-vie 2026 – When Gin Meets Couverture

The Challenge: A Clear Flavour Concept Centred on Swiss Gin and Fine Couverture
At the heart of this year’s edition was a challenge that was both demanding and inspiring:

Participants were tasked with creating a praline that harmoniously showcased gin from a Swiss distillery – with or without alcohol.

With its botanicals, gin offers a broad aromatic spectrum: juniper, citrus notes, herbs, floral nuances and spices. This diversity opens up considerable creative scope – yet it also calls for a precise flavour concept. Not every gin is equally suited to incorporation into a praline. The decisive factors were therefore the careful selection of the gin and its harmonious coordination with filling, texture and couverture.

What Was Judged?
The submitted creations were evaluated according to clearly defined criteria. Alongside creativity and innovative strength, particular emphasis was placed on technical precision and flavour harmony.

The judging criteria included:

• Flavour and aromatic profile
• Texture and craftsmanship
• Creativity and innovation
• Coherent overall concept and storytelling

A high-quality praline thrives on the perfect balance of its components. The couverture must carry and support the flavour profile, not overpower it. The filling should deliver a pleasant mouthfeel – often delicately melting and creamy – while still demonstrating structure and character.

Particularly impressive were those creations that elicited a spontaneous “wow” at the first bite and conveyed a clear, thoughtfully developed story.

The Award Ceremony – A Stage for Swiss Craftsmanship
The award ceremony at our premises in Ibach was marked by appreciation, pride and inspiring exchange. The diversity of the submitted pralines impressively demonstrated just how varied and surprising the combination of fine couverture and Swiss gin can be interpreted.

The 2026 winners:

1. Karin Wiebalck-Zahn, Pralinenkurse, Gächlingen
Praline: Wacholder-Nocturne

2. Michael Renggli, Café Amrein, Willisau
Praline: Essenz A

3. Rolf Leuthold, Bäckerei Reinhard, Bolligen
Praline: Icecube GinONI

Their creations are exemplary of the high standard achieved in this competition – technically precise, aromatically well-defined and convincing in their design.

Commitment to Quality and Continued Development
It was a great pleasure for us to support this event as hosts. Competitions such as the Concours du Praliné à l’eau-de-vie make an important contribution to the continued development of Swiss confectionery craftsmanship. They encourage professional exchange, inspire new ideas and set quality benchmarks for the industry.

We would like to extend our sincere thanks to all participants for their commitment, creativity and passion – and once again congratulate the prize winners on their outstanding achievements.