International Chocolate Awards

Information

The International Chocolate Awards aims to highlight the best in fine chocolate to consumers by judging bars and filled chocolates (bonbons, pralines, ganaches) in national and regional rounds with a Grand Final judging the best of the best. The first year, 2012 included rounds in Italy, the UK, the USA with the first year’s Grand Final in the UK in October, coinciding with Chocolate Week. 2013 added an Israeli national competition and other country rounds are in development.

Entries to the Awards are welcomed from both international chocolate makers and chocolatiers.

Website: http://www.internationalchocolateawards.com/
Location: Worldwide
Members: 60
Latest Activity: May 8

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European Semi-final 2013 now open for entries

This year's European round is now open to receive entries. The Semi-final judges plain/origin dark, milk and white bars and all other categories except for countries that had their own competition.

The competition is open to European, African and Asian companies (Asia Pacific may enter this competition or the Americas Semi-final, according to where their main market is.)

The closing date for is 17 April, so please get your entries in soon online at www.internationalchocolateawards.com/enter.

Following the results of our Entrants and Industry surveys, this year we've added new white chocolate categories for flavoured bars and filled chocolates.

Full details of the rules and categories can be downloaded in PDF form here.

Discussion Forum

European Semi-final 2013 now open for entries

Started by Martin Christy Apr 2. 0 Replies 0 Likes

This year's European round is now open to receive entries. The Semi-final judges plain/origin dark, milk and white bars and all other categories except for countries that had their own…Continue

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Comment by Dirke on February 15, 2012 at 1:04am: Are Canadian chocolatiers and companies going to be able to submit and be a part of the Chocolate awards? are there anymore details?

Cheers

Comment by Martin Christy on February 9, 2012 at 6:19am: I just wanted to say a quick thanks to all of you who have filled out the questionnaire so far. We've already had over 200 responses from around the world and some very useful feedback and opinions.

We'll be publishing a summary of the multiple choice answers on the awards website soon, and a few extracts of comments if appropriate, without revealing sources.

We're very happy that these contributions will make a huge difference to the awards and our level of transparency and fairness.

Out of interest and in response to some comments here, over 80% of you voted that it should be a requirement to use fine choclate, and that we should define what fine chocolate is. There's crowdsourcing for you!

Thanks,

Martin

Comment by Adriennne Henson on January 24, 2012 at 9:56pm: I have been thinking more about the internationa awards. There should be several different areas of judgements.

There are certain bars you can't get here that have won over there and the same for europe and else where and there shoud be an area of best bars from the states and like they are also doing in europe with the awards.

Also there should be a vote for best non dairy bon bon/loose chocolate and also one for milk and also one for white for people also eat that too.

I did do the survey and gave some suggestions.

I did like the idea of one for best in that county or also area like for example the chuao area.

There could also be one for spices or a special spice like for example chili and one for fruit,nuts or uniquet flavors and one for raw bars.

Also what about the big manufactors? Should there be a special area for them or what if they have a bean to bar one ,how does one put that together and there should be one for package and design.

Also should the bean to bar area be called craft chocoalte bars..

These are just ideas and something to think about when this gets all put together.

Comment by Adriennne Henson on January 23, 2012 at 11:18pm: Being on the other end in retail and seeing what sells and also buying and tasting many bars a long the way that maybe having one or two judging who are on the other end that don't make chocoalte but know chocolate and have passion for good chocolate may also be a good idea.

Comment by ricardo villanueva on January 23, 2012 at 12:42pm: Brad brings up excellent points. Chocolate means many things to many people. One awards pitfall might be the danger of snob appeal. As is, everybody "owns " chocolate. Mention working with chocolate, and people smile. Please reflect that in the awards. Hence Brad's concerns about varying regional tastes in chocolate are important. Also I think tastes might ( or might not) vary by age. I think it would be great to have one group of judges under 12 years old and from various cultures.

It would be interesting to compare their preferences to that of adult judges. This would make the contest far more newsworthy and friendly than a status centered piece. Secondly, I hope chocolate as a beverage and in cuisine is part of this. I hope the awards are a celebration of all things chocolate, not just candy.