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Competition info – European, Middle Eastern and African Bean-to-bar Competition 2019

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European, Middle Eastern and African Bean-to-bar Competition, 2019

Wettbewerbsort: Copenhagen, Denmark
Datum des Wettbewerbs: Mai 10, 2019 – Juni 16, 2019

DIESER WETTBEWERB IST BEWERTET UND ABGESCHLOSSEN.

Copenhagen plays host for the first time to the only international competition devoted purely to bean-to-bar and micro-batch chocolate bars. This competition is for bars produced in Europe, the Middle East and Africa and this year takes place with extended judging from 10 May to 16 June 2019, culminating in the final judging and Grand Jury sessions, which will be held on 12  – 16  June 2019, in partnership with the prestigious Hotel- og Restaurantskolen / Copenhagen Hospitality College in Copenhagen, Denmark.

The European, Middle Eastern and African Bean-to-Bar Competition 2019 focuses on cacao origins and varieties and craft chocolate production, exploring and celebrating the nuanced notes of fine origin chocolate.

New categories recognised for 2019

For 2019 we’re introducing a more flexible category system recognising the many developments and innovations chocolate makers and chocolate companies are creating in the craft chocolate world. From this year, you will enter each of your products using a more simple questionnaire-type form and we will then assign your products into a main category, such as plain/origin or micro-batch bars or flavoured dark bars with inclusions.

You will also have the chance to tell us in more detail about your product and its production, for example if special ingredients or special processing have been used. Prizes will be awarded in the main categories as usual, but we will also recognise innovations, different styles and the sourcing of ingredients. Examples would include the use of alternate sugars or milks, high % bars, different theobromas (other than theobroma cacao), own-produced cocoa butter, flavors ground-in while making chocolate, or special criteria such as the use of local flavor ingredients, ‚biome‘ ingredients (from the cacao source) and more certification types such as labelled vegan products. The new system will let us recognise multiple criteria for each products that don’t fit into a rigid category system. All prizes are at the discretion of the Grand Jury based on the scores awarded in the main judging round.

All bean-to-bar chocolate makers from Europe, the Middle East and Africa can submit all their plain/origin and flavoured bars to the European, Middle Eastern and African Bean-to-Bar Competition.

Winners will pass through to the World Final in Florence, Italy, in October 2019.

Qualifikation

Open to all companies producing chocolate directly from cacao and also private-label bean sourcers with their main office or headquarters in Europe, the Middle East and Africa. This competition is for bean-to-bar plain/origin and flavoured bars only.

Companies who have already entered a regional or national Chocolatier Competition in 2019 will only be charged a single registration fee.

Die Teilnahmegebühr für den Wettbewerb ist €55 zuzüglich €45 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.

Info

Addresse für Mustereinsendungen

International Chocolate Awards / Euro Bean-to-Bar
c/o Copenhagen Hospitality College, Housekeeping
Kjeldgaardsvej 1
2500 Valby
Denmark

For couriers information only:
+45 22818722

Daten

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:
    April 1, 2019
  • Annahmeschluss für Muster:
    Mai 1, 2019
  • Teilnahmeschluss:
    Mai 15, 2019
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) total weight in bars Totalgewicht
  • Pralinen: N/A Stück
  • Aufstriche: N/A