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Competition info – Benelux Chocolatier Competition 2020

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Benelux Chocolatier Competition, 2020

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

The 2020 Benelux Chocolatier Competition is for chocolatier products and flavoured bars from chocolatiers and chocolate companies based in Belgium, the Netherlands and Luxembourg. This year the competition will again be judged alongside the French Chocolatier Competition in Paris, France.

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.

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 includes products from bean-to-bar makers who also produce bonbons and spreads.

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, in June 2020 (dates to be confirmed).

Winners of the competitions will pass through to the World Final, on early October 2020.

Eligibility

This competition is open to all companies with their headquarters or main base in Belgium, the Netherlands or Luxembourg for flavoured bars, filled chocolate, ganaches, truffles, pralines, caramels, fondants, covered fruits and nuts and spreads made from couverture chocolate and ganaches, truffles, pralines, caramels, fondants, covered fruits and nuts and spreads made from bean-to-bar chocolate.

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.

How to enter

Please log in or register to enter a competition.

Please read the Rules of the Awards before entering.

Info

Address for samples

Caroline PIPARD – PLANETGOUT
26 Rue Carnot
92150 SURESNES
France

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 17, 2020
  • Last day to receive samples:
    – March 25, 2020
  • Online closing date:
    – March 24, 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