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Competition info – French Chocolatier Competition 2019

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French Chocolatier Competition, 2019

Location: Paris, France
Judging dates: April 5, 2019 – April 8, 2019
Eligible countries: France

THIS COMPETITION WAS ALREADY JUDGED.

The French Chocolatier 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. 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 competition can include bean-to-bar bonbons and spreads (not bars).

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, on 12 – 16 June 2019.

Winners of both competitions will pass through to the World Final in Florence, in October 2019.

Eligibility

This competition judges flavoured bars, filled chocolates, bonbons and pralines and chocolate spreads from couverture chocolate and 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: Denmark.

The admission fee for this competition is EUR €55 and the fee for each entry is EUR €45. 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.

Info

Address for samples

Caroline PIPARD – PLANETGOUT
26 Rue Carnot
92150 SURESNES

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:
    – March 20, 2019
  • Last day to receive samples:
    – April 4, 2019
  • Online closing date:
    – April 3, 2019
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)