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Información Competición – Canadian Craft Chocolatier Competition 2021-22

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Canadian Craft Chocolatier Competition, 2021

Ubicación: Toronto, Canada
Fechas de evaluación:: noviembre 18, 2021 – noviembre 26, 2021
Países elegibles:: 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.


Elegibilidad

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.

Esta es una competición nacional / regional para todas las categorías, excepto Barras Negras sin Saborizar Simple/Origen, barras con leche y barras blancas. Estas categorías son evaluadas en la competición semi-final, celebrada en United States.

El precio de admisión para esta competición es CAD $70 y la cuota para cada inscripción es CAD $70. Los precios serán convertidos a moneda local por su compañía de tarjeta de crédito, si es necesario.


Estado de la competición

Aún no abierto para inscripciones. Se abrirá en breve.

Info

Dirección para muestras

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

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:
    – octubre 29, 2021
  • Último día para recibir las muestras:
    – noviembre 12, 2021
  • Fecha de cierre online::
    – noviembre 12, 2021
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 piezas
  • Cremas para untar: 300 grams/10 ounces minimum
  • Chocolate para taza: