News

International Chocolate Awards calls for 2014 contestants

Dates set for European, America competitions.

February 5, 2014

The International Chocolate Awards has announced its competition cycle for 2014 and organizers are looking for contestants. International Chocolate Awards logo

Semi-final regional competitions are scheduled for Europe (Feb. 27 – March 3) and the Americas (May 26); followed by the world final in October/November. Asian chocolate makers may choose which semi-final competitions to enter. 

The three-year-old competition awards medals in four product categories including: Plain/origin bars, flavored bars, filled chocolates and spreads.  

Also, in response to judges’ concerns and industry trends, four categories have been added, including: high percentage dark bars (>= 85 percent cocoa solids), rough ground plain/origin dark bars, alternative sugar dark bars and caramelized sugar or powdered milk white bars.  Additionally, filled flavor bars will be judged separately from bars with infusions or inclusions.

Reflecting the popularity of bean-to-bar craft chocolate making, the competition will no longer accept re-melted couverture entries in the plain bar category.

Also, new Grand Jury discretionary awards for innovation and for the use of local ingredients are being introduced to acknowledge chocolate making creativity and local sourcing.

The International Chocolate Awards was established by Martin Christy of the fine chocolate review site SeventyPercent  and Kate Johns, Director of Chocolate Week, who in 2004 had the original idea for this competition.

"The interest in the Awards keeps on growing, reflecting the attention that high-end craft chocolate is now attracting around the world. We're very happy to play our part in helping this movement grow," says Martin Christy.

The mission of the International Chocolate Awards is to provide an objective and professional basis for recognizing the world’s best artisan chocolate makers.  There are about 18 product categories, roughly divided between solid bars and filled chocolates. Filled chocolates are further divided into bonbons, pralines, ganaches, chocolate spreads and typical national chocolate products.

Among the 2013 Awards winners, Pacari Chocolate (Ecuador) and Patric Chocolate (US) won top honors in the dark plain/origin bar category and Pâtissier es koyama (Japan) and Rococo Chocolates (UK) won in the flavored bar category.

Curtis Vreeland, president of Vreeland & Associates, specializes in confectionery market research. He has been spotting trends in the premium confectionery category for Candy Industry Magazine for six years. He can be reached at cvreeland@vreelandassociates.com

Did you enjoy this article? Click here to subscribe to Candy Industry

Recent Articles by Curtis Vreeland

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

Candy Industry Magazine

Candy August 2014 Cover

August 2014

August with Candy Industry features Kettle Award winners, jelly beans, and more!
Table Of Contents Subscribe

Confectionary Sales

Are you noticing an increase in confectionery sales that would led you to believe the economy is finally coming back?
View Results Poll Archive

Candy Industry Store

M:\General Shared\__AEC Store Katie Z\AEC Store\Images\Candy Industry\natural-food-flavors-colora.gif
Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

More Products

Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website

Clear Seas Research

Clear SeasWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

fb40   twitter 40    youtube40    linked   Google+