Asia-Pacific Bean-to-Bar and Craft Chocolatier Competition, 2023
Location: Hong Kong, Hong Kong
Closing date: March 10, 2023
Judging dates: March 17, 2023 – April 27, 2023
THIS COMPETITION WAS ALREADY JUDGED.
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.
Judging in Hong Kong and online, 17 March – 23 April 2023
This year we will hold a mix of judging, including group judging by our specialist panel in Hong Kong and 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 in Hong Kong and by the Grand Jury.
Winners of the competition will pass through to the World Final, which will be held October– November 2023.
We are 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.
From 2023 onwards, we will ask every entrant for the origin of cacao used for the dark and milk chocolate in their entries, including chocolatiers. These details are given confidentially when entering. White chocolate and cocoa butter are currently excluded from these rules.
By ‘origin’ we mean a known region, area, district, or farm recognised as a source of fine cacao. We will also limit the number of sources that can be used for an origin to no more than three different cooperatives, commercial farmers, post-harvest centres, individual farmers, research stations or other single sources. Blends are acceptable if they use no more than three different named origins.
We won’t accept origins defined only as the name of the cacao growing country, except for smaller cacao countries producing less than 4000 tonnes of cacao per year.
These rules apply to all chocolate used in filled chocolate and spreads, including commercial couverture. Details of the origin must be obtained from the chocolate maker or supplier if you are not the chocolate maker.
If you do not make your own chocolate, you will also need to supply a 50g sample of the chocolate you are using for your products, in case there is a Grand Jury query about the origin.
We believe that these rules will help to promote the spirit and ideal of craft chocolate and to help the development of good chocolate and cacao.
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
Open to all entrants with their main office or headquarters in Asia-Pacific, India and Oceania, for all categories except Drinking Chocolate.
The admission fee for this competition is USD $65 and the fee for each entry is USD $55. Prices will be converted into local currency by your credit card company, if required.
This competition is not currently open for entries or has passed. Please check back for future competitions.
Address for samples
Cult de Choco Ltd.
Room 11, 9/F The ICON
320 -322 Kwun Tong Road, Kwun Tong
(ICA Asia Pacific)
Contact: Jeffrey Lee
Contact Phone No. (for deliveries only) + 852 84811675
Email (for deliveries only): email@example.com
FEHD Food Importer/Distributor Registration Number: TR-12-006527
To ensure your samples are in the best condition for the competition, please do not send for delivery before the samples opening date. For fresh products such as ganaches, you are advised to send in the last week before the closing date.
- Open to receive samples:
– February 17, 2023
- Last day to receive samples:
– March 10, 2023
- Online closing date:
– March 10, 2023
To ensure that we have enough products go through our Selection, Main and Grand Jury judging rounds, please send the following quantities of EACH product you enter:
- Bars: 400g total weight per product total weight
- Filled/bonbons etc: 40 pieces pieces
- Spreads: 300g
- Hot chocolate: