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Competition info – Asia-Pacific Bean-to-Bar and Craft Chocolatier Competition 2021-22

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Asia-Pacific Bean-to-Bar and Craft Chocolatier Competition, 2021

Wettbewerbsort: , Hong Kong
Teilnahmeschluss: Februar 18, 2022
Datum des Wettbewerbs: Januar 23, 2022 – März 31, 2022


The Asia-Pacific 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 April – May 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 Hong Kong logistical base by our partner Cult de Choco. The entries 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.

OUR FRESHNESS PROMISE – JUDGING IN 3 WEEKS FOR CHOCOLATIER CATEGORIES

We realise that your best creations can be delicate and have a short shelf life, and you want to be sure they are judged in the best condition. To help ensure the highest standard of judging, the competition will be held open for approximately 8 weeks from the date of opening. You can register and send your products at any time within this period.

Our judges will receive regular weekly or bi-weekly shipments of samples of the most recently received samples. This will also help us to be flexible with any issues or delays caused by the ongoing COVID situation.

PLEASE DO NOT WAIT FOR THE LAST MINUTE DEADLINE! Send your samples early and they will be judged as soon and as fresh as possible.

PLEASE NOTE THE CHINESE NEW YEAR HOLIDAYS – 1-3 Feb 2022. Try to avoid sending parcels to arrive at this time if possible as delivery may be delayed.

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


Qualifikation

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

Die Teilnahmegebühr für den Wettbewerb ist $65 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

Cult de Choco Ltd.
Room 11, 9/F The ICON
320 -322 Kwun Tong Road, Kwun Tong
Hong Kong.
(ICA Asia Pacific)

Contact: Jeffrey Lee
Contact Phone No. (for deliveries only) + 852 84811675
Email (for deliveries only): chocawardsap@gmail.com

FEHD Food Importer/Distributor Registration Number: TR-12-006527

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:
    Januar 20, 2022
  • Annahmeschluss für Muster:
    Februar 25, 2022
  • Teilnahmeschluss:
    Februar 18, 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: 400g Totalgewicht
  • Pralinen: 40 pieces Stück
  • Aufstriche: 1 jar (min 300 gram)