Competition info – French Chocolatier Competition 2018

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French Chocolatier Competition, 2018

Location: Paris, France
Judging dates: April 27, 2018 – April 30, 2018
Eligible countries: France


The French National competition will judge entries from chocolatiers and companies based in France, celebrating the historic excellence in fine chocolate and the craft of French fine chocolatiers. 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 judges flavoured bars, filled chocolates, bonbons and pralines and chocolate spreads is open to all companies with their main business or head office in France.

All products should contain only natural ingredients. Natural sugars such as cane or beet sugar, glucose or fructose and alternative natural sugars are permitted. Sugar substitutes eg maltitol, sorbitol or aspartame are not allowed.

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 EUR €55 and the fee for each entry is EUR €40. 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

26 Rue Carnot


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:
    – April 15, 2018
  • Last day to receive samples:
    – April 26, 2018
  • Online closing date:
    – April 26, 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 total weight
  • Filled/bonbons etc: 40 pieces
  • Spreads: 1 jar (min 300 grams)