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Informació Competició – Benelux Chocolatier Competition 2020

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Benelux Chocolatier Competition, 2020

Ubicació: Paris, France
Dates d’avaluació:: març 27, 2020 – març 30, 2020
Països elegibles:: Belgium, Luxembourg, Netherlands

The 2020 Benelux Chocolatier Competition is for chocolatier products and flavoured bars from chocolatiers and chocolate companies based in Belgium, the Netherlands and Luxembourg. This year the competition will again be judged alongside the French Chocolatier Competition in Paris, France.

Now open to restaurants, hotels and chefs

From 2020 our Chocolatier Competitions are open to hospitality entries from any individual or company producing fine chocolate products for the hospitality sector, provided these are served as part of a commercial offering for paying customers such as petit fours, canapes or guest treats in hotel rooms.

The Chocolatier competitions focus on the craft and skill of small-scale chocolatiers who work with chocolate couverture and flavouring ingredients to create fine chocolate bars, bonbons and spreads. This includes products from bean-to-bar makers who also produce bonbons and spreads.

Bean-to-Bar chocolate makers of fine, craft and micro-batch chocolate products, who work directly from cacao beans to produce plain/origin and flavoured chocolate bars can participate to the European, Middle Eastern and African Bean-to-Bar Competition, which will be held in Copenhagen, Denmark, in June 2020 (dates to be confirmed).

Winners of the competitions will pass through to the World Final, on early October 2020.

Elegibilitat

This competition is open to all companies with their headquarters or main base in Belgium, the Netherlands or Luxembourg for flavoured bars, filled chocolate, ganaches, truffles, pralines, caramels, fondants, covered fruits and nuts and spreads made from couverture chocolate and ganaches, truffles, pralines, caramels, fondants, covered fruits and nuts and spreads made from bean-to-bar chocolate.

Hospitality entries must abide by the normal rules of the International Chocolate Awards.

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El preu de l’entrada per aquesta competició és EUR €55 i la quota per a cada entrada és EUR €50. Els preus seran convertits a moneda local per la seva companyia de targeta de crèdit, si cal.

Com inscreiure’s

Si us plau inciiï sessió o registri’s per participar en un concurs.

Si us plau llegeixi les regles dels Awards abans d’entrar.

Info

Adreça per mostres

Caroline PIPARD – PLANETGOUT
26 Rue Carnot
92150 SURESNES
France

Dates

Per assegurar que les seves mostres estan en les millors condicions per a la competició si us plau no les enviï abans de la data d’obertura. Per als productes frescos com ganaches, es recomana enviar l’última setmana abans de la data de tancament.

    • Obert per rebre mostres:
      – març 17, 2020
  • Últim dia per rebre les mostres:
    – març 25, 2020
  • Data de tancament online:
    – març 24, 2020
Quantitats de mostres

Per assegurar-nos que tenim suficients productes passi per la nostra selecció. Rondes d’avaluació del Principal i Gran Jurat, si us plau enviï les següents quantitats de cada producte que inscrigui:

    • Barres: 400gr (10 ounces) total weight per product pes total
  • Bombons farcits, etc: 40 pieces per product peces

 

  • Cremes per untar: 1 jar (min 300 grams/10 ounces) per product