Italian/Mediterranean Craft Chocolatier Competition, 2024

Lieu: Florence, Italy
Date de clôture: février 16, 2024
Dates d’évaluation: février 18, 2024 – février 22, 2024
Pays éligibles: Croatia, Cyprus, Egypt, Greece, Israel, Italy, Monaco, Morocco, Portugal, South Africa, Spain, Turkey, Ukraine, African chocolatiers, Middle Eastern chocolatiers

CE CONCOURS A DÉJÀ ÉTÉ ÉVALUÉ.

The Italian/Mediterranean Chocolatier Competition brings together cultures and chocolate companies sharing the wider influence and ingredients of the Mediterranean Sea. This competition celebrates the craft of chocolatiers and chocolate companies who create filled chocolates, truffles, ganaches, pralines, caramels, fondants, enrobed fruits and nuts and spreads made from chocolate couverture or from their own bean-to-bar chocolate. The competition also includes flavoured chocolate bars made from chocolate couverture.

Bean-to-bar chocolate makers of plain/origin and flavored bars can also participate in the European, Middle Eastern and African Bean-to-Bar Competition with no additional registration fee held in: Romania in April 2024.

Judging in Florence, Italy 18-22 February 2024

This year the Italian/Mediterranean Craft Chocolatier Competition will again be judged in-person in our usual pre-pandemic format. Samples must be received before the judging begins, to be included and should arrive by 16 February latest.

Winners of the competition will pass through to the World Final, which will be held in October-November 2024.

Origin Traceability

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 2021-22 onwards, we 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.

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. 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.

Éligibilité

This competition judges flavoured and filled bars made from chocolate couverture and truffles, ganaches, pralines, caramels, fondants, enrobed fruits and nuts, and spreads made from chocolate couverture or bean-to-bar chocolate.

The competition is open to all companies with their main business or head office in the countries listed, including all Middle Eastern and African companies.

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. For products made with couverture, details must be obtained from the chocolate maker or supplier.

Restaurants, hotels, and chefs may enter provided their products follow the normal rules of the International Chocolate Awards and our available to consumers as part of a hospitality service.

Il s’agit d’un concours national / régional pour toutes les catégories à L’EXCEPTION des barres de chocolat blanc, au lait, et noir nature. Ces catégories sont évaluées lors de la demi-finale, qui se tient à Romania.

Le prix d’admission à cette compétition s’élève à EUR €65 et les frais de participation s’élèvent à EUR €60. Les prix seront convertis en monnaie locale par la carte de crédit de votre entreprise, si nécessaire.