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International Chocolate Awards

Information

International Chocolate Awards

The International Chocolate Awards  highlights excellence in fine chocolate to consumers by awarding prizes for plain/origin bars, flavoured bars, filled chocolates (bonbons, pralines, ganaches) and spreads in national and regional rounds, culminating in our yearly World Final.

Competitions are held in an expanding range of countries and World regions, including Scandinavia, Italy, European Semi-final, Canada, Germany/Austria/Switzerland and in the USA for the Americas.

The Awards are overseen by our independent Grand Jury panel. Changes to our categories and rules are made through yearly consultation with our entrants and judges.

Website: http://www.internationalchocolateawards.com/
Location: Worldwide
Members: 77
Latest Activity: Sep 5

2014 Calendar

Americas Semi-final - New York, USA, Sept 20, 2014 – Sept 24, 2014

Samples reqd by: September 19, 2014


Canadian National Competition – Vancouver, Oct 5, 2014 – Oct 8, 2014
Samples reqd by: October 3, 2014


Hot Chocolate Competition – First trial edition - Hannover, Germany, Sept 12, 2014 – Sept 13, 2014
Samples reqd by: September 11, 2014


World Final – United Kingdom, Nov 4, 2014 – Nov 6, 2014
By invitation, winners only

A full list of our current competitions can be found on our Enter page - www.internationalchocolateawards.com/enter

Discussion Forum

Americas Semi-final 2014 open for the entries – World's largest bean to bar competition!

Started by Martin Christy Sep 5. 0 Replies

Closing date: 17 September 2014Samples required by: 19 September 2014Entry fee: $65 + $42.50 per product (USD)Enter online at:…Continue

2013 Americas Semi-Final Round Semi-Official Results

Started by Clay Gordon. Last reply by Clay Gordon Oct 3, 2013. 11 Replies

I attended the awards presentation for the Americas round of the 2013 International Chocolate Awards last night. Held at ICE in NYC, this was the first "live" awards announcement, bringing together…Continue

2013 Americas Semi-Final Round Merit Award Recipients

Started by Clay Gordon Oct 2, 2013. 0 Replies

This year the ICA organizers have decided to offer Merit Awards to individuals and organizations who have been given back to the chocolate community.The 2013 Americas Round Merit Award Recipients…Continue

Awards updates

Started by Martin Christy. Last reply by Andy Ciordia Sep 8, 2013. 2 Replies

It's been a busy summer as we prepare for the final competitions of 2013 and begin to make plans for our third year, 2014. We have more countries in the pipeline for next year and will be making…Continue

Comment Wall

Comment

You need to be a member of International Chocolate Awards to add comments!

Comment by Scott on April 27, 2012 at 3:12pm

It looks like they may have collapsed the milk and dark categories for gianduia, Vera, since neither of the two winning gianduiotti (A. Giordano and Guido Castagna, both extraordinary and deserving of the honor) contain any dairy products.  

Comment by Martin Christy on April 26, 2012 at 9:29am

Hi Vera, it turned out that most of the gianduja and cremino products had milk powder in them, so either most of the entries were already in the milk category or there were a few we had to move. Of the remaining entries in that category, none scored high enough to be considered for an award.

There were also a few other categories where there were no entries that made the grade. Products need to achieve a score that's in line with the winning scores for the whole competition to be given an award, being best in a category is not necessarily enough. The Grand Jury also sits at the end and double checks that the best in category are good enough to receive awards.

This was the first year for the Italian competition, and while there were 100 products to judge, we expect more entries next year and you'll probably see less categories without a winner.

I hope that helps!

Martin

Comment by Vera Hofman on April 25, 2012 at 1:17pm

Awards Italy:

http://www.internationalchocolateawards.com/2012/04/italian-winners...

Congratulations Paul: 4 awards! :-)

Martin, Can you explain why in some categories no awards were given? Especially the dark nut based pralines and gianduja? The best are from Italy in my opinion: Paul de Bondt, Gobino, Castagna...

Comment by Paul John Kearins on February 23, 2012 at 1:20pm

where Can I find a questionnaire? i'd like to take part :)

Comment by Dirke Botsford 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.    

 
 
 

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