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Competition info – World Final Phase #2 - European & Asia-Pacific Bean-to-bar 2020

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World Final Phase #2 – European & Asia-Pacific Bean-to-bar, 2020

Wettbewerbsort: Hannover, Deutschland
Datum des Wettbewerbs: Dezember 2, 2020 – Dezember 31, 2020

Phase #2: European & Asia-Pacific Bean-to-bar

As we reach the end of a challenging year, it’s time for some good news as we celebrate the best in chocolate from around the globe with the 2020 World Final.

Due to the special circumstances of 2020 and the delayed calendar this year because of COVID-19, the 2020 World Final will be held in three phases:

World Final Phase #1: European & Asia-Pacific Chocolatiers:
Florence, Italy. Closing date: 18 November 2020.

Open for Winners of: Italian/Mediterranean, Eastern European, French, Benelux, DACH and for Winning chocolatier products from Asia-Pacific (all bonbons, filled chocolates, spreads and flavoured bars made from purchased couverture).

World Final Phase #2: European & Asia-Pacific Bean-to-bar:
Hannover, Germany. Closing date: 21 November 2020.

Open for Winners of: European, Middle Eastern and African Bean-to-Bar Competition and Asia-Pacific plain-origin and flavoured bars made from bean-to-bar by the entrant

World Final Phase #3: Americas and Canadian Chocolatier:
Details to be announced:

Remote judging

All judging will continue to be made by judges at home using our now well established remote judging protocols. Because of this, we are able to assure entrants that all World Final products will be judged to the same high standard by a wide-range of judges from our international panel.

Judging period and Announcement likely in January 2020

Because of the evolving COVID situation we are unable to give an exact date for when judging will be finished, but we do expect judging to continue over the holiday period and into the New Year. The World Final winners will most likely be announced around the third week of January 2021.

We want to assure all our entrants that products will be judged in the best possible condition. Fresh products such bonbons, ganaches, caramels etc will be prioritised and judged as soon as possible after the closing deadline for each phase.

Qualifikation

Phase #2 of the World Final is for Winners of the 2020 European Bean-to-bar competitions and entrants of the Asia-Pacific competition who won with plain-origin or flavoured bars made from bean-to-bar. Asia-Pacific chocolatier products will be judged in Phase #1.

Entry is by qualification through a Gold, Silver or Bronze prize win at one of the competitions listed above only.

Only 2020 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 a way that it would constitute a different retail product.

Entrants’ 2020 winning products will be automatically listed on the system when you register for the World Final.

Die Teilnahmegebühr für den Wettbewerb ist €50 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

CHOCOLATS-DE-LUXE.DE GmbH
World Final Phase #2
Helmkestr. 5A
30165 Hannover
Deutschland

Contact: Michaela Schupp
Ph. (for deliveries only) + 49-511-78094370
Email (for deliveries only): michaela.schupp@chocolats-de-luxe.de

EORI-Nr. for customs: DE6647944

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:
    November 2, 2020
  • Annahmeschluss für Muster:
    November 30, 2020
  • Teilnahmeschluss:
    November 30, 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 Stück
  • Aufstriche: 1 jar (min 300 grams/10 ounces)