{"id":63377,"date":"2026-01-14T22:42:23","date_gmt":"2026-01-14T22:42:23","guid":{"rendered":"https:\/\/enter.chocolateawards.com\/?p=63377"},"modified":"2026-03-14T15:50:44","modified_gmt":"2026-03-14T15:50:44","slug":"canadian-craft-chocolate-competition-2026","status":"publish","type":"post","link":"https:\/\/enter.chocolateawards.com\/es\/competitions\/canadian\/canadian-craft-chocolate-competition-2026\/","title":{"rendered":"Canadian Craft Chocolate Competition, 2026"},"content":{"rendered":"
\n

Canadian Craft Chocolate Competition, 2026<\/h2>\n

Location<\/strong>: Toronto, Canada
\nClosing date<\/strong>: 16 March 2026
\nJudging dates<\/strong>: 9 Apr 2026 – 8 May 2026<\/p>\n

<\/p>\n

Canadian Craft Chocolate Competition<\/h4>\n

The Canadian Craft Chocolate 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.<\/p>\n

Remote judging for all products<\/h4>\n

The products for this competition will be received in our Toronto base\u00a0and 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.<\/p>\n

Winners of the Canadian competition will pass through to the World Final, which will be held in October\/November 2026.<\/p>\n

Cacao sourcing and origin traceability<\/h4>\n

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.<\/p>\n

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.<\/p>\n

By\u00a0\u2018origin,\u2019<\/strong>\u00a0we 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).<\/p>\n

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\u00a0not eligible<\/strong>\u00a0to enter. Details of the origin must be obtained from the chocolate maker or supplier if the entrant is not the chocolate maker.<\/p>\n

For full details, please refer to our competition rules<\/a>.<\/p>\n

Judging scores and flavor profiles<\/h4>\n

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\u00a0IICCT<\/a>\u00a0flavor profiling system. Scores are weighted to align with specialty coffee scores. Scores will be published on our website for all Grand Jury Finalists<\/p>\n

\n

Eligibility<\/h3>\n

This competition is open to all companies with their main base or head office in Canada for all filled chocolates, covered nuts and fruits and spreads made from bean-to-bar and couverture chocolate and for flavoured bars made from couverture, where the entrant is not the chocolate maker. This competition also judges plain\/origin and flavoured bars made with the entrants own bean-to-bar chocolate.<\/p>\n

The admission fee for this competition is CAD $120<\/strong> and the fee for each entry is CAD $100<\/strong>. Prices will be converted into local currency by your credit card company, if required.<\/p>\n

\n
\n

How to enter<\/h2>\nPlease log in or register<\/a> to enter a competition<\/strong>.<\/p>\n

Please read the Rules of the Awards<\/a> before entering.
\n\n\n<\/div>\n

\n

Info<\/h2>\n

Address for samples<\/h4><\/div>
\n

International Chocolate Awards
\nc\/o Mary Luz Mejia
\n3314 Havenwood Drive
\nMississauga, ON
\nL4X 2M3
\nCanada<\/p>\n

Ph. (for courier use and deliveries only): 416.992.2644<\/p>\n\n<\/div><\/div>\n

Dates<\/h4><\/div>
\n

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.<\/p>\n

    \n
  • Open to receive samples<\/strong>:
    \n– 18 Feb 2026<\/li>\n
  • Registration closing date<\/strong>:
    \n– 16 Mar 2026<\/li>\n
  • Last day to receive samples<\/strong>:
    \n– 16 Mar 2026<\/li>\n<\/ul>\n<\/div><\/div>\n

    Sample quantities<\/h4><\/div>
    \n

    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:<\/p>\n

      \n
    • Bars<\/strong>: 400g total weight<\/li>\n
    • Filled\/bonbons etc<\/strong>: 40 pieces<\/li>\n
    • Spreads<\/strong>: 300g<\/li>\n<\/ul>\n<\/div><\/div>\n\n<\/div><\/div>\n
      \n\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Send Now!
      \nSamples accepted until: 16 March<\/p>\n","protected":false},"author":4936,"featured_media":65761,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[146],"tags":[223,134,172,83,135],"class_list":["post-63377","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-canadian","tag-223","tag-bean-to-bar","tag-canada","tag-canadian","tag-craft-chocolatier"],"yoast_head":"\nCanadian Craft Chocolate Competition, 2026 - International Chocolate Awards<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/enter.chocolateawards.com\/competitions\/canadian\/canadian-craft-chocolate-competition-2026\/\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Erin Gardner\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/enter.chocolateawards.com\/competitions\/canadian\/canadian-craft-chocolate-competition-2026\/\",\"url\":\"https:\/\/enter.chocolateawards.com\/competitions\/canadian\/canadian-craft-chocolate-competition-2026\/\",\"name\":\"Canadian Craft Chocolate Competition, 2026 - 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