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Competition info – Eastern European Chocolatier Competition 2020

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Eastern European Chocolatier Competition, 2020

Location: Florence, Italy
Judging dates: March 12, 2020 – March 16, 2020
Eligible countries: Albania, Belarus, Bosnia and Herzegovina, Bulgaria, Czech Republic, Estonia, Hungary, Latvia, Lithuania, Macedonia, Moldova, Montenegro, Poland, Romania, Russia, Serbia, Slovakia, Slovenia, Ukraine

The Eastern European Chocolatier Competition is the only chocolate competition dedicated to chocolatier products made in Eastern European Countries.

The Eastern European 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.

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.

Bean-to-bar chocolate makers of plain/origin and flavored bars can participate to the European, Middle Eastern and African Bean-to-Bar Competition, which will take place in June 2020 (dates and location to be confirmed).

Winners of these competitions will pass through to the World Final in early October 2020. Dates and location to be confirmed.

Eligibility

This competition is open to all companies with their main base or head office in the following Eastern European Countries: Albania, Belarus, Bosnia and Herzegovina, Bulgaria, Czech Republic, Estonia, Hungary, Latvia, Lithuania, Macedonia, Moldova, Montenegro, Poland, Romania, Russia, Serbia, Slovakia, Slovenia and Ukraine.

The competition is for filled chocolates, truffles, ganaches, caramels, fondants, enrobed fruits and nuts and spreads made from chocolate couverture or from bean-to-bar chocolate, and for flavoured bars made from couverture.

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

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: TBC.

The admission fee for this competition is EUR €55 and the fee for each entry is EUR €50. 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

Per International Chocolate Awards EAST/EURO competition
Att.ne Alessia Pucci e Cristina Jacomelli
Educatorio del Fuligno
Via Faenza 48
50123 Firenze
ITALIA

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:
    – February 20, 2020
  • Last day to receive samples:
    – March 12, 2020
  • Online closing date:
    – March 10, 2020
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) per product total weight
  • Filled/bonbons etc: 40 per product pieces
  • Spreads: 1 jar (min 300 grams/10 ounces) per product