International Chocolate Awards Continue On Mission To Honour World's Fine Chocolate




Following a hugely successful launch in 2012, during which the International Chocolate Awards saw 620 different products tasted and judged from more than 30 countries around the world, the Awards will return in 2013, visiting more countries and sampling more products on its quest to highlight and recognise the world's finest chocolate.

Ecuadorian chocolate maker Pacari, Venezuela's El Rey, British chocolatiers Paul a Young and Damian Allsop, French chocolate maker Michel Cluizel and Italian chocolatier Slitti were among the companies that achieved the much-coveted World Gold accolades in 2012, which were presented at the recent Fine Chocolate Industry Association conference in San Francisco.

This year, in addition to holding national competitions in Italy and Canada, an Americas round in New York and European round in London, new national competitions will be held in Israel - the country's first ever chocolate awards - and in a major step towards generating greater recognition of the chocolate-making process, a cacao growing country.

Entries are welcomed from both international chocolate makers and chocolatiers. The categories, which include bean-to-bar and filled chocolates, are designed to reflect the latest trends in the chocolate industry. Winners of the national and continental rounds will be invited to enter the World Final, which will take place during Chocolate Week in October 2013, in London.

The International Chocolate Awards have been set up by Martin Christy of fine chocolate review site, Seventy% and Kate Johns, Director of Chocolate Week.

Judging panels are made up of chocolate experts, food journalists and pastry chefs, with an international core judging panel of experts traveling to each competition.

Martin says: "the awards are designed to reflect international tastes and offer a level playing field for international entries. We've gone to great lengths to ensure subjectivity and transparency in the judging process."
www.internationalchocolateawards.com

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