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Información Competición – Asia-Pacific Bean-to-Bar and Chocolatier Competition 2020

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

Ubicación: Ping-Tung, Taiwan
Fechas de evaluación:: agosto 17, 2020 – septiembre 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.

Elegibilidad

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

El precio de admisión para esta competición es USD $50 y la cuota para cada inscripción es USD $55. Los precios serán convertidos a moneda local por su compañía de tarjeta de crédito, si es necesario.

Como inscribirse

Por favor inicie sesión o regístrese para participar en una competición.

Por favor lea las reglas del concurso antes de entrar.

Info

Dirección para muestras

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

Fechas

Para asegurar que sus muestras estén en las mejores condiciones para la competición por favor no las envíe antes de la fecha de apertura. Para los productos frescos como ganaches, se recomienda enviar la última semana antes de la fecha de cierre.

    • Abierto para recibir muestras:
      – julio 17, 2020
  • Último día para recibir las muestras:
    – agosto 4, 2020
  • Fecha de cierre online::
    – agosto 4, 2020
Cantidades de muestras

Para asegurarnos de que tenemos suficientes productos para nuestras rondas de Selección, Evaluación General y Gran Jurado, por favor envíe las siguientes cantidades de cada producto que inscriba:

    • Barras: 400g (14 ounces) peso total
  • Rellenos/Bombones etc: 40 pieces piezas
  • Cremas para untar: 1 jar (min 300 grams/10 ounces)
  • Chocolate para taza: