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Competition info – Canadian Craft Chocolatier Competition 2021-22

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Canadian Craft Chocolatier Competition, 2021

Wettbewerbsort: Toronto, Canada
Teilnahmeschluss: November 12, 2021
Datum des Wettbewerbs: November 18, 2021 – November 26, 2021
Teilnahmeländer: Canada


Canadian Craft Chocolatier webpost image

Cacao sourcing and traceability

For 2021-22 we have relaunched our filled chocolate competitions as „Craft Chocolatier Competitions“, to celebrate and champion the chocolate makers and companies using cacao with an identifiable and traceable source.

We will now only accept dark and milk chocolate in any category with a declared and traceable source for the cacao. Couverture and blends are still acceptable, provided that the source of each cacao used is also declared. The sourcing information can either be public or declared in confidence with the Awards. (Note: this rule does not currently apply to white chocolate or cocoa butter).

This change brings our chocolatier entries inline with our bean-to-bar competitions, and we are proud to celebrate and support the work of the growers, chocolate makers and all the supporting industries working to produce the world’s best chocolate products.

Canadian Craft Chocolatier Competition

The Canadian Craft Chocolatier Competition celebrates the craft of chocolatiers and chocolate companies who create filled chocolates, truffles, ganaches, pralines, caramels, fondants, enrobed fruits and nuts and spreads made from chocolate couverture or from their own bean-to-bar chocolate. The competition also includes flavoured chocolate bars made from chocolate couverture.

Bean-to-bar chocolate makers of plain/origin and flavored bars can participate in the Americas Bean-to-Bar Competition, which will take place from January – March 2022 and will be coordinated in New York, USA.

Remote judging for all products

The products for this competition will be received in our Toronto base and will then be repacked as blinded samples and sent to our panel of Canadian judges and members of our international Grand Jury to judge at home using our online judging system. Reference sets of each submission will be held at the receiving venue in case of any issue with the samples sent to judges and products will be blinded as usual.

Judging will commence once all the samples have been packed, after the deadline to receive samples of 12 November 2021. Judging will take place during November and we hope to announce the winners by the end of November.

Winners of the Canadian competition will pass through to the World Final, which will be held April – May 2022.


Qualifikation

This competition judges flavoured and filled bars made from chocolate couverture and truffles, ganaches, pralines, caramels, fondants, enrobed fruits and nuts, and spreads made from chocolate couverture or bean-to-bar chocolate.

The competition is open to all companies with their main business or head office in Canada.

All chocolate used in all entries in this competition must be made from cacao with a declared and traceable source. Details of the source must be provided when entering each product and will remain confidential. For products made with couverture, details must be obtained from the chocolate maker.

Restaurants, hotels, and chefs may enter provided their products follow the normal rules of the International Chocolate Awards and our available to consumers as part of a hospitality service.

Dieses ist ein Europa-regionaler bzw. länderspezifischer Wettbewerb für alle Kategorien außer Tafeln aus purer Herkunftsschokolade, bzw. Milch- und Weißer Herkunftsschokolade. Diese werden eigenständig bewertet beim Europäischen Halb-Finale in United States.

Die Teilnahmegebühr für den Wettbewerb ist $70 zuzüglich $70 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
c/o Mary Luz Mejia
3314 Havenwood Drive
Mississauga, ON
L4X 2M3
Canada

Ph. (for courier use and deliveries only): 416.992.2644

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:
    Oktober 29, 2021
  • Annahmeschluss für Muster:
    November 12, 2021
  • Teilnahmeschluss:
    November 12, 2021
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 minimum