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Competition info – Asia-Pacific Bean-to-Bar and Chocolatier Competition 2020

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Asia-Pacific Bean-to-Bar and Chocolatier Competition, 2020

Wettbewerbsort: Ping-Tung, Taiwan
Datum des Wettbewerbs: August 17, 2020 – September 7, 2020

Due to the special situation with the COVID-19 coronavirus affecting events around the world, the Asia-Pacific Bean-to-Bar and Chocolatier Competition will be judged this year with special judging arrangements, with home judging by our international panel of experienced judges.

The International Chocolate Awards is pleased to hold it’s third Asia-Pacific competition dedicated to the growing fine chocolate sector in the Asia-Pacific and Oceania region in Taiwan. The 2020 competition will again be held with the cooperation and support of the PingTung County Government (PTHG) of Pingtung Taiwan and MeiHo University.

Remote judging for all products

Due to the coronavirus situation this year, all products will be judged remotely by repacking samples and sending them to our panel of international judges and Grand Jury to judge at home using our online evaluation system. We are able to do this with the help of MeiHo University, who will receive the samples in Ping-Tung Taiwan and follow our established sampling protocols for remote judging.

Judging will take place from August 17th to September 7th. All products should be sent to the receiving venue by 4 August 2020. We advise entrants who make short shelf-life products, such as ganaches, truffles, pralines, caramels and spreads, to send these products close to the closing date of the competition for maximum freshness, so these products ONLY, can arrive by 11 August 2020.

Winners Announcement Ceremony

The winners announcement for this competition will be held on 1 October in a virtual prize ceremony. Details will follow after judging begins.

Winners of this competition will pass through to the World Final, which will be held later in the year, with the timing depending on the ongoing situation.

New: Ingredients categories (for cocoa powder and cocoa butter)

This competition now includes cocoa powder and cocoa butter made by craft chocolate makers. Please register as normal and choose the new ‚Ingredients‘ product type. Products should be available for retail sale to consumers or wholesale for at least one month during the year of the competition. Amount required: 400 grams (14 ounces) per product.

Qualifikation

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

Die Teilnahmegebühr für den Wettbewerb ist $50 zuzüglich $55 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

Meiho University (South Campus)
Department of Hospitality Management – office SC604
No. 321, Xueren Rd.
Neipu Township
Pingtung County 912008
Taiwan (R.O.C.)

Note: Samples will not be accepted on Weekends or National holidays.

Contact (for courier and delivery use only): Mrs. Hsiu-Lin Lee / Mr. Jin-Yao Lou
Tel. (for courier and delivery use only): +886-8-7799-821 ext: 6614
Email (for courier and deliveries only): x00011768@meiho.edu.tw

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:
    Juli 17, 2020
  • Annahmeschluss für Muster:
    August 4, 2020
  • Teilnahmeschluss:
    August 4, 2020
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 pieces Stück
  • Aufstriche: 1 jar (min 300 grams/10 ounces)