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Our competitions are running throughout the year in different countries and regions.
Check our interactive map to see the currently open or the upcoming competitions.
The competitions are open to all companies with their main base or head office in the relevant country or region of the each competition. Our Bean-to-Bar Competitions judge plain/origin and flavoured bars, our Craft Chocolatier Competitions judge flavoured and filled bars made from chocolate couverture (not bean-to-bar) and truffles, ganaches, pralines, caramels, fondants, enrobed fruits and nuts, and spreads made from chocolate couverture OR bean-to-bar chocolate.
Restaurants, hotels, and chefs may enter provided their products follow the normal rules of the International Chocolate Awards and are available to consumers as part of a hospitality service.
All chocolate used in all entries in the competitions 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.
Are you a craft chocolate maker or chocolatier and you would like to enter one of our competitions?
