Good Couverture Database

In order to be eligible for a Good Food Award, entries in the confectionery category must meet several criteria. Among those criteria are ones that require confectioners to know a fair amount about the chocolate they are using, including:

1. The chocolate is free of artificial colors, flavors, and preservatives.
2. The chocolate is free of genetically modified ingredients (2012 is a "transition" year where chocolate made with soy lecithin will be allowed even if the GMO status of the source ingredient (i.e., soy) cannot be verified. Beginning in 2013, entrants must certify that the chocolate they use, if it contains lecithin, is made using lecithin from a non-GMO source.
3. The chocolate does not contain vegetable, palm, or hydrogenated fate (CBEs or CBRs).

View the official entry guidelines for the 2012 Good Food Awards in the Confectionery Category.

To make entering the Good Food Awards easier ( as well as to highlight and facilitate everyone sourcing "good" couverture ) TheChocolateLife has volunteered to host an on-line form to collect as comprehensive a list as possible of couvertures that meet the above requirements.

PLEASE! View the chocolates in the database before entering one. There is a chance it's already been entered and to make the database as useful as possible, duplicates should be avoided.

Enter a "good" couverture into the database.

The database should be be downloadable, but not editable on-line. If you find mistakes, please contact Clay, who is moderating this project.