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Competition info – French Chocolatier Competition 2020

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French Chocolatier Competition, 2020

Location: Paris, France
Judging dates: March 27, 2020 – March 30, 2020
Eligible countries: France


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. This competition celebrates the craft of chocolatiers and chocolate companies who create filled chocolates, truffles, ganaches, pralines, 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 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 June 2020 (dates and location to be confirmed).

Winners of both competitions will pass through to the World Final, on early October 2020 (dates and location to be confirmed).


This competition judges flavoured bars, filled chocolates, bonbons, pralines, enrobed fruits and nuts, and chocolate spreads from couverture chocolate, plus bean-to-bar filled chocolates, bonbons, pralines, enrobed fruits and nuts, and chocolate spreads. The competition is open to all companies with their main business or head office in France.

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.


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:
    – March 17, 2020
  • Last day to receive samples:
    – March 25, 2020
  • Online closing date:
    – March 25, 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: 400gr (10 ounces) total weight per product total weight
  • Filled/bonbons etc: 40 pieces per product pieces
  • Spreads: 1 jar (min 300 grams/10 ounces) per product
  • Hot chocolate: