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Competition info – Asia-Pacific – Bean-to-bar and Chocolatier Competition 2019

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Asia-Pacific – Bean-to-bar and Chocolatier Competition, 2019

Wettbewerbsort: Ping-Tung, Taiwan
Datum des Wettbewerbs: August 31, 2019 – September 5, 2019

We are proud to announce the International Chocolate Awards 2019 Asia-Pacific – Bean-to-Bar and Chocolatier Competition, which will be held for the second year in Taiwan.

Asia-Pacific – Bean-to-Bar and Chocolatier Competition brings together bean-to-bar chocolate bars and chocolatier products from diverse cultures around the region to celebrate innovation and excellence in fine chocolate and chocolate making, including entrants from Japan, Taiwan, India, Australia and New Zealand, the Pacific islands and many other Asian countries now developing fine chocolate products.

Our 2019 Asia-Pacific – Bean-to-Bar and Chocolatier Competition is being held in cooperative partnership with the Ping-Tung County Government (PTHG) and Zun-Long Cultural and Creative Consulting Company. The judging takes place for the first time in the county of Ping-Tung, close to Taiwan’s cacao growing regions.

The chocolate competition will be followed by a ceremony, held in partnership with the Ping-Tung County Government, where the winners of the competition will be announced.

Early judging for bean-to-bar plain/origin bars – sample deadline: 28 July 2019

To allow extended judging of all bean-to-bar plain/origin bars, our competition includes remote early judging of plain/origin bean-to-bar bars. All bean-to-bar plain/origin BARS should be sent to the receiving venue by 28 July 2019.

Entries for all other categories, including bean-to-bar flavoured bars, flavoured bars made from couverture chocolate, plus short-shelf life products, such as bombons, truffles, pralines, covered nuts and fruits, and spreads, made from bean-to-bar and couverture chocolate, should arrive any time before the final main judging round, by 30 August 2019.

Awards Ceremony, Ping-Tung, 7 September 2019

The winners of the 2019 Asia-Pacific – Bean-to-Bar and Chocolatier Competition will be announced at an Awards Ceremony in Ping-Tung on  7 September 2019. All Asia-Pacific entrants and judges are invited to attend. Full details to follow.

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.

Qualifikation

Open to all entrants with their main office or headquarters in Asia, the Pacific islands, India and Oceania, for all categories.

Die Teilnahmegebühr für den Wettbewerb ist $65 zuzüglich $50 für jedes zu bewertende Produkt. (Eine mögliche Umrechnung in die lokale Währung erfolgt durch den Kreditkartenabrechnungsstelle – sofern nötig).

Wie man teilnehmen kann

Bitte melden Sie sich an oder registrieren Sie sich, um an dem Wettbewerb teilnehmen zu können.

Bitte lesen Sie die Teilnahmebedingungen, BEVOR Sie Ihre Produkte zur Teilnahme anmelden!

Info

Addresse für Mustereinsendungen

Shu yuan, Lee and HSIN-HUEI LIU
c/o
No. 321, Xueren Rd.
Neipu Township
Pingtung County 91202
Taiwan (R.O.C.)

Contact for courier use or products receipt questions only:
Xinyu Liu – x00011464@meiho.edu.tw
Junjun Liao – x00011526@meiho.edu.tw
Tel:(+8868)7799821 #6601、#8853

Important note: please do not exceed 6kg package. For more than 6kg, please divide content in more than one package.

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:
    August 16, 2019
  • Annahmeschluss für Muster:
    August 30, 2019
  • Teilnahmeschluss:
    August 29, 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) Totalgewicht
  • Pralinen: 40 Stück
  • Aufstriche: 1 jar (min 300 grams/10 ounces)