Informació Competició – Asia-Pacific Bean-to-Bar and Craft Chocolatier Competition 2026

Tornar a totes les competicions

 

Asia-Pacific Bean-to-Bar and Craft Chocolatier Competition, 2026

Ubicació: Hong Kong, Hong Kong
Dates d’avaluació:: març 9, 2026 – abril 2, 2026

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.

Important Change –  NEW Indian Competition

In 2026, the International Chocolate Awards is launching a new competition exclusively for chocolate companies based in India. The Indian Craft Chocolate Competition will be a regional semi-final on its own, part of the World Final Series. More details soon.

Shipping Note

The office where samples are received will be closed on 17-19 February in observance of the Lunar New Year holidays.

Remote judging, 09 – 30 March, 2026

This year we will hold remote judging online to include a wide range of judges from the Asia-Pacific region and members of our international Grand Jury. Fresh products including ganaches and other filled items will be judged as soon as possible after the closing date by our remote judges and by the Grand Jury.

The awards ceremony will be held in Kyoto, Japan on April 4 and 5th.  Ceremony details will be available soon.

Winners of the competition will pass through to the World Final, which will be held October/November 2026.

Cacao sourcing and origin traceability

The International Chocolate Awards is committed to supporting economically, socially and environmentally sustainable cacao farming where farmers are paid a reasonable price that reflects the work that goes into growing fine cacao. We also believe that the chocolate with the best flavor profiles comes from directly sourced fine cacao.

As a result, all entrants must provide details of the cacao origin used in their dark and milk chocolate entries, including chocolatiers. These details are given confidentially if preferred. White chocolate and cocoa butter are currently excluded from these requirements, except for unflavoured white chocolate products.

By ‘origin,’ we mean a known region, area, district, or farm recognized as a source of fine cacao. If the origin is not a single farm or cooperative, entrants must specify the cacao sources within the origin. Blends are acceptable if they use no more than three different named origins, including cooperatives, post-harvest centres, commercial farmers, research stations, or individual farms. We do not accept entries where the only specified origin is the cacao-growing country, except for smaller cacao-producing countries (under 4,000 tonnes per year).

These rules apply to all chocolate used in competition entries, including filled chocolates, spreads, and drinking chocolate. Products made with commercial couverture chocolate without a stated cacao origin are not eligible to enter. Details of the origin must be obtained from the chocolate maker or supplier if the entrant is not the chocolate maker.

For full details, please refer to our competition rules.

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

Elegibilitat

Open to all entrants with their main office or headquarters in Asia-Pacific and Oceania, for all categories except Drinking Chocolate.
IMPORTANT CHANGE: Companies based in India should enter our NEW Indian Craft Chocolate Competition.

El preu de l’entrada per aquesta competició és USD $90 i la quota per a cada entrada és USD $85. Els preus seran convertits a moneda local per la seva companyia de targeta de crèdit, si cal.

Com inscreiure’s

Si us plau inciiï sessió o registri’s per participar en un concurs.

Si us plau llegeixi les regles dels Awards abans d’entrar.

Info

Adreça per mostres

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

Dates

Per assegurar que les seves mostres estan en les millors condicions per a la competició si us plau no les enviï abans de la data d’obertura. Per als productes frescos com ganaches, es recomana enviar l’última setmana abans de la data de tancament.

    • Obert per rebre mostres:
      – febrer 9, 2026
  • Últim dia per rebre les mostres:
    – març 3, 2026
  • Data de tancament online:
    – febrer 27, 2026

Quantitats de mostres

Per assegurar-nos que tenim suficients productes passi per la nostra selecció. Rondes d’avaluació del Principal i Gran Jurat, si us plau enviï les següents quantitats de cada producte que inscrigui:

    • Barres: 400g pes total
  • Bombons farcits, etc: 40 pieces peces

 

  • Cremes per untar: 300g

 

  • Xocolata desfeta: