European, Middle Eastern and African Bean-to-Bar Competition, 2023
Location: Florence, Italy
Closing date: March 10, 2023
Judging dates: March 10, 2023 – March 16, 2023
The European, Middle Eastern and African Bean-to-Bar Competition celebrates the work of craft chocolate makers creating origin and flavoured chocolate bars from traceable fine cacao. By helping to promote craft chocolate makers, we aim to support the work of cacao farmers producing fine cacao and create a more sustainable market for high-end specialty cacao.
Private label bars made for cacao growers or companies directly sourcing cacao and bars made from liquor are also admissible, provided the chocolate maker and sourcing is declared.
If you also produce filled chocolates, truffles, ganaches, pralines, caramels, fondants, enrobed fruits and nuts and spreads, these can be entered into your national or regional Craft Chocolatier Competition with no additional registration fee.
Judging in Florence, Italy 10-16 March 2023
This year the European Bean-to-bar competition will return to group judging in our usual pre-pandemic format. Samples must be received before the judging begins, to be included and should arrive by 10 March latest. Please register BEFORE you send your samples.
Winners of the competition will pass through to the World Final, which will be held in 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.
We believe that these rules will help to promote the spirit and ideal of craft chocolate and will already be inline with most of the bean-to-bar entries we receive.
Judging scores and flavor profiles
All entries will receive comprehensive feedback from our judging system, including the overall product score and standardised feedback statements for all products, plus 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 and Winners.
This competition is exclusively for Bean-to-Bar/Chocolate Maker plain/origin and flavoured bars produced in Europe, the Middle East and Africa. Filled chocolates and spreads should be entered into the appropriate national or regional Craft Chocolatier Competition.
The competition is open to all companies whose main business or head office is based in Europe, the Middle East and Africa.
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.
The admission fee for this competition is EUR €55 and the fee for each entry is EUR €50. Prices will be converted into local currency by your credit card company, if required.
How to enterPlease log in or register to enter a competition.
Please read the Rules of the Awards before entering.
Address for samples
Per International Chocolate Awards EUROPEAN Competition
Att.ne Monica Meschini
c/o Educatorio del Fuligno
Via Faenza 48 nero
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 19, 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: N/A pieces
- Spreads: N/A
- Hot chocolate: