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Competition info – Asia-Pacific Bean-to-Bar and Chocolatier Competition 2020

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Asia-Pacific Bean-to-Bar and Chocolatier Competition, 2020

Location: Ping-Tung, Taiwan
Judging dates: August 17, 2020 – September 7, 2020

OPEN ONLY FOR COMPANIES THAT HAVE ALREADY ENTERED.

!! CLOSED FOR NEW REGISTRATIONS DUE TO OVERWHELMING DEMAND !!

Due to the special situation with the COVID-19 coronavirus affecting events around the world, the Asia-Pacific Bean-to-Bar and Chocolatier Competition will be judged this year with special judging arrangements, with home judging by our international panel of experienced judges.

The International Chocolate Awards is pleased to hold it’s third Asia-Pacific competition dedicated to the growing fine chocolate sector in the Asia-Pacific and Oceania region in Taiwan. The 2020 competition will again be held with the cooperation and support of the PingTung County Government (PTHG) of Pingtung Taiwan and MeiHo University.

Remote judging for all products

Due to the coronavirus situation this year, all products will be judged remotely by repacking samples and sending them to our panel of international judges and Grand Jury to judge at home using our online evaluation system. We are able to do this with the help of MeiHo University, who will receive the samples in Ping-Tung Taiwan and follow our established sampling protocols for remote judging.

Judging will take place from August 17th to September 7th. All products should be sent to the receiving venue by 4 August 2020. We advise entrants who make short shelf-life products, such as ganaches, truffles, pralines, caramels and spreads, to send these products close to the closing date of the competition for maximum freshness, so these products ONLY, can arrive by 11 August 2020.

Winners Announcement Ceremony

The winners announcement for this competition will be held on 1 October in a virtual prize ceremony. Details will follow after judging begins.

Winners of this competition will pass through to the World Final, which will be held later in the year, with the timing depending on the ongoing situation.

New: Ingredients categories (for cocoa powder and cocoa butter)

This competition now includes cocoa powder and cocoa butter made by craft chocolate makers. Please register as normal and choose the new ‘Ingredients’ product type. Products should be available for retail sale to consumers or wholesale for at least one month during the year of the competition. Amount required: 400 grams (14 ounces) per product.

Eligibility

Open to all entrants with their main office or headquarters in Asia-Pacific, India and Oceania, for all categories.

The admission fee for this competition is USD $50 and the fee for each entry is USD $55. Prices will be converted into local currency by your credit card company, if required.

STATUS ALERT

Due to overwhelming demand, we are no longer accepting new registrations for this competition.

If you have already entered the competition but have not yet added all your products or need to pay or download your labels, you will still be able to access your entries.

Please do not register below, as unfortunately you will not be allowed to enter products.

If you have any difficulty accessing the system or have a mitigating reason for entering, please contact us urgently at info@internationalchocolateawards.com

How to enter

Please log in or register to enter a competition.

Please read the Rules of the Awards before entering.

Info

Address for samples

Meiho University (South Campus)
Department of Hospitality Management – office SC604
No. 321, Xueren Rd.
Neipu Township
Pingtung County 912008
Taiwan (R.O.C.)

Note: Samples will not be accepted on Weekends or National holidays.

Contact (for courier and delivery use only): Mrs. Hsiu-Lin Lee / Mr. Jin-Yao Lou
Tel. (for courier and delivery use only): +886-8-7799-821 ext: 6614
Email (for courier and deliveries only): x00011768@meiho.edu.tw

Dates

To ensure your samples are in the best condition for the competition, please do not send for delivery before the samples opening date. For fresh products such as ganaches, you are advised to send in the last week before the closing date.

  • Open to receive samples:
    – July 17, 2020
  • Last day to receive samples:
    – August 4, 2020
  • Online closing date:
    – August 4, 2020
Sample quantities

To ensure that we have enough products go through our Selection, Main and Grand Jury judging rounds, please send the following quantities of EACH product you enter:

  • Bars: 400g (14 ounces) total weight
  • Filled/bonbons etc: 40 pieces pieces
  • Spreads: 1 jar (min 300 grams/10 ounces)
  • Hot chocolate: