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Competition info – Americas Bean-to-Bar and Chocolatier Competition 2021-22

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Americas Bean-to-Bar and Chocolatier Competition, 2021

Wettbewerbsort: New York, United States
Teilnahmeschluss: April 29, 2022
Datum des Wettbewerbs: April 29, 2022 – Mai 29, 2022

DIESER WETTBEWERB IST BEWERTET UND ABGESCHLOSSEN.


The Americas Bean-to-Bar and Craft Chocolatier Competition celebrates the work of craft chocolate makers creating chocolate bars from traceable fine cacao, and craft chocolatiers using chocolate with an identifiable and traceable cacao source. By helping to promote traceable chocolate, we aim to support the work of cacao farmers producing fine cacao and create a more sustainable market for high-end specialty cacao.

Craft Chocolatier categories – Cacao sourcing and traceability

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

In chocolatier categories, we will now only accept dark and milk chocolate 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). Entrants will need to give traceability information for each dark and milk chocolate they use when they register.

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.

Winners of the competition will pass through to the World Final, which will be held late in 2022.

Judging scores and flavor profiles

All entries will receive comprehensive feedback from our new judging system, including the overall product score and standardised feedback statements for all products, and visual flavor profiles for origin bars and cacao ingredients. We use our advanced interactive evaluation system for judging, which is based on the IICCT flavor profiling system. Scores are weighted to align with specialty coffee scores. Scores will be published on our website for all Grand Jury Finalists.

Remote judging for all products

Because of the ongoing uncertainty with COVID restrictions and travel, the products for this competition will be received in our New York logistical base and will then be repacked as blinded samples and sent to our panel of 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.

PLEASE SEND SAMPLE TO ARRIVE NOT BEFORE APRIL 11.  There is an 18 day window to receive samples between April 11 and April 29. If you are sending filled chocolates, bonbons or other fresh items, we suggest you send them as close as possible to the closing date. Please ensure all samples are securely packed and sent in insulated packaging with cold gel packs etc.


Qualifikation

Open to all entrants with their main office or headquarters in North, South and Central America, for all categories including cocoa butter and cocoa powder, but NOT including drinking chocolate. A separate World Drinking Chocolate competition will be held later in the year.

Canadian companies may only enter bean-to-bar plain/origin and flavoured bar entries in the Americas competition. The Canadian Chocolatier Competition for chocolatier products – flavoured bars made with couverture, filled chocolates and spreads – has already taken place for the 2021-22 season. (Only one registration fee will be charged for companies entering both competitions).

Die Teilnahmegebühr für den Wettbewerb ist $60 zuzüglich $55 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 Maricel Presilla
15 Fulton Street
Weehawken
NJ
07086
USA

Phone number (for courier use only): (551) 697-3500

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 11, 2022
  • Annahmeschluss für Muster:
    April 29, 2022
  • Teilnahmeschluss:
    April 29, 2022
Muster Mengen

Bitte senden Sie folgende Mengen ein, damit wir genügend Verkostungsmuster für die drei Verkostungsrunden (Auswahl, Hauptrunde und Grand Jury Runde) haben:

  • Tafeln: 400gr (14 ounces) Totalgewicht
  • Pralinen: 40 Stück
  • Aufstriche: 1 jar (min 300 grams/10 ounces)