Competition info – Canadian Chocolatier Competition 2018

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Canadian Chocolatier Competition, 2018

Location: Toronto, Canada
Judging dates: October 13, 2018 – October 14, 2018
Eligible countries: Canada


The 2018 Canadian Chocolatier competition takes place again in Toronto, Ontario and will again be hosted at George Brown College with The Centre for Hospitality and Culinary Arts.

The Canadian Chocolatier Competition celebrates the craft of chocolatiers and chocolate companies who create filled chocolates, truffles, ganaches, caramels, fondants, enrobed fruits and nuts and spreads made from chocolate couverture or from their own bean-to-bar chocolate. The competition also includes flavoured chocolate bars made from chocolate couverture.

Winners will be announced at the end of the competition and will qualify for the World Final in Florence, 28 October – 2 November 2018.


This competition is open to all companies with their main base or head office in Canada, for all filled chocolates and spreads made from couverture or bean-to-bar chocolate, and for flavoured bars made from couverture. All bean-to-bar dark, milk, white plain/origin and flavoured bars were judged for 2018 at the Americas Competition in New York April – July 2018.

NOTE: If you submitted plain/origin or flavoured bean-to-bar entries to the Americas Competition, you will not be charged an admission fee for the Canadian competition.

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: United States.

The admission fee for this competition is CAD $85 and the fee for each entry is CAD $60. 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

International Chocolate Awards
C/O Jennifer Lakhan-D’Souza
George Brown College
St. James Campus, B building
300 Adelaide St. E.
Toronto, ON
Chef School office rm. 318

International Chocolate Awards
C/O Jennifer Lakhan-D’Souza
16 Old Cleeve Cres.
Brampton, ON
L7A 0T5


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:
    – September 10, 2018
  • Last day to receive samples:
    – October 12, 2018
  • Online closing date:
    – October 10, 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
  • Filled/bonbons etc: 40 pieces
  • Spreads: 1 jar (min 300 grams/10 ounces)