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Competition info – Scandinavian Chocolatier Competition 2018

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Scandinavian Chocolatier Competition, 2018

Location: Copenhagen, Denmark
Judging dates: March 18, 2018 – March 19, 2018
Eligible countries: Denmark, Finland, Iceland, Norway, Sweden


The 2018 Scandinavian Regional Competition for chocolatier products and flavoured bars from chocolatiers and chocolate companies throughout the Scandinavian region. Judging will be held in partnership with the renowned Hotel- og Restaurantskolen/Copenhagen Hospitality College in Copenhagen, Denmark.

This competition is for chocolatiers and companies working from couverture. Winners will pass through to the World Final in London in November 2018.

New for 2018 – Chocolatier and Bean-to-bar competitions

From 2018 onwards, our regional competitions will become Chocolatier Competitions, focusing 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.

Our separate Bean-to-Bar competitions will focus on fine, craft and micro-batch chocolate makers who work directly from cacao beans to produce plain/origin and flavoured chocolate bars.


This competition is open to all companies with their headquarters or main base in Denmark, Finland, Norway and Sweden, Iceland, Greenland and associated territories for flavoured bars made from couverture, filled chocolates and spreads. All bean-to-bar dark, milk, white and flavoured bars will be judged at the European plain/origin bar competition in Amsterdam in June.

This is a Chocolatier competition for all categories EXCEPT for Plain/origin and Flavoured dark, milk and white bars made by Bean-to-Bar chocolate makers. These products are judged at the regional Bean-to-Bar competition, held in: Netherlands.

The admission fee for this competition is DKK kr400 and the fee for each entry is DKK kr300. Prices will be converted into local currency by your credit card company, if required.

Competition status

This competition is not currently open for entries or has passed. Please check back for future competitions.


Address for samples

Attn.: Susanne Mortensen
International Chocolate Awards Samples
Hotel- og Restaurantskolen/Copenhagen Hospitality College
Vigerslevs Alle 18
2500 Valby


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:
    – February 25, 2018
  • Last day to receive samples:
    – March 16, 2018
  • Online closing date:
    – March 15, 2018
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 total weight
  • Filled/bonbons etc: 40 pieces pieces
  • Spreads: 1 jar (min 300 grams/10 ounces)