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Competition info – World Final 2017

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World Final, 2017

Wettbewerbsort: London, United Kingdom
Datum des Wettbewerbs: Oktober 1, 2017 – Oktober 11, 2017


The 2017 World Final 6th edition will feature extended judging this year as the International Chocolate Awards grows, with once again an increased number of entries and winners from around the world.

This year’s judging will be held starting on October 1 and continue during Chocolate Week in the UK, with the World Ceremony taking place at The Chocolate Show in London at 6.30pm on 13 October 2017. Preliminary judging of Plain/origin bars will begin on 12 September 2017.

The World Final will judge the best of the plain/origin and flavoured bars, filled chocolates/bonbons and spreads from this year’s winners from around the world. All entries are rejudged with no reference to previous wins.


Because of a record number of entries this year, plain/origin bars will be judged in a preliminary round starting 12 September 2017.

Plain/origin bars must be sent to York Cocoa House in York, UK, to arrive by 11 September latest. If possible, please send your parcels to arrive by 8 September.

If you are a plain/origin bar entrant and also have flavoured bars qualifying for the World Final, you may also send your flavoured bars at the same time as your plain/origin bars.

All filled chocolates and bonbons must be sent to the London receiving address between 25 September and 4 October 2017. If you are not a plain/origin bar entrant, flavoured bars must also arrive in London during these times.


Entry is by qualification through a Gold, Silver or Bronze prize win at a National, Regional or Semifinal competition during 2017 only.

Winners of all the year’s competitions except Growing Country Support competitions are invited to enter their 2017 winning entries in the World Final.

Only 2017 winning products may be entered and may not be substituted for alternate products. Different batches are acceptable as are batch variations and recipe changes that do not significantly alter the product in such as way that it would constitute a different retail product.

Entrants‘ 2017 winners will be automatically listed on the system when you register.

Die Teilnahmegebühr für den Wettbewerb ist £50 zuzüglich £40 für jedes zu bewertende Produkt. (Eine mögliche Umrechnung in die lokale Währung erfolgt durch den Kreditkartenabrechnungsstelle – sofern nötig).

Stand/Status Wettbewerb

Dieser Wettbewerb ist noch nicht oder nicht mehr geöffnet.


Addresse für Mustereinsendungen


International Chocolate Awards
c/o St. Pancras Meeting Rooms
Derbyshire House
St Chad’s St
Kings Cross,


Bitte senden Sie keine Muster vor den Annahmedaten ein, damit Ihre Muster in der bestmöglichen Kondition für den Wettbewerb sind. Frische Produkte wie Ganaches, sollten Sie am besten in der letzten Woche vor Annahmeschluss einschicken.

  • Annahmedatum ab:
    September 25, 2017
  • Annahmeschluss für Muster:
    Oktober 4, 2017
  • Teilnahmeschluss:
    Oktober 4, 2017
Muster Mengen

Bitte senden Sie folgende Mengen ein, damit wir genügend Verkostungsmuster für die drei Verkostungsrunden (Auswahl, Hauptrunde und Grand Jury Runde) haben:

  • Tafeln: 400g (14 ounces) Totalgewicht
  • Pralinen: 40 Stück
  • Aufstriche: 300 grams/10 ounces