How It Works
 

This challenge is for Bean-to-Bar Chocolate Makers ONLY. It is geared to be more beneficial for small companies but any size maker worldwide may enter. 

Entrants must meet the craft chocolate criteria we have put in place for this challenge. That simply put is, you need to know where your cacao is from and state that. (White Chocolate excluded) If you aren't big enough to do your own roasting/cracking/winnowing then Nib to Bar is fine, we all had to start somewhere as long as the cacao is ethically sourced and stated.  (Blends are accepted, state every origin) You may NOT start with a liquor or any other form that has already been made by another maker.  If you've entered the contest before you may NOT enter the same bar previously entered.

We allow up to 2 entries per maker with a maximum of 1 entry per category. There is no fee to enter or register.  We require 8 bars for each entry to give to the panel of judges. They need to be full size, meaning the size you sell them at. If you have packaging for your bar then please send them in that as we will provide feedback for that as well. (Packaging will not count towards scoring for the contest) If you don't have packaging then you must provide an ingredients label on each bar for food safety.

We will provide you with all of the feedback we require judges to provide us with and these individuals will be from various backgrounds. We do not reveal the individual but you will know information about them so you can best understand their critique.  

There are four categories, Dark Chocolate - Milk Chocolate - White Chocolate - Inclusions.  This challenge is free of charge and made sustainable by sponsorships, donations and/or the host (us) paying the expenses.

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Our goal is to help the growth of Craft Chocolate by helping the maker.  We are not trying to label the "World's Best Chocolate", but rather help you make your best chocolate.  The judges will experience your bar as if they have purchased it.  They will study the packaging, the mold, and of course the actual bar from taste, texture, temper, mouthfeel, innovation, and presentation.  The judges will relay their preferences to you and you may do as you please with that information.  In our first contest we were able to correct some major packaging errors for a company and assist another with better mold ideas as well as recipe suggestions to name a few examples.  If there is something specific you are wanting feedback about we will note that and make sure the judges are aware of those desires.

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Aside from the feedback, the actual competition is very exciting.  Each category has a 1st, 2nd, & 3rd place winner with no ties.  There is also a Top Overall - 1st, 2nd, & 3rd place winner with all the categories combined.  For Season Three of the Craft Chocolat Challenge we are introducing an Innovation Award, up to three bars can achieve this award.  Every award is accompanied by a physical award, digital seal, and a certificate.  No payment is needed for any. (unless you live in a hard to ship country where the physical award is very costly to ship, we might ask for help then)

The Craft Chocolat Challenge is a head to head contest against your peers.  The feedback will show you where you are overall as a chocolate maker, but the contest will show how strong a certain bar is against another.  It can also help you decide on entering other contests that do have fees by testing your product here first.  Then make the decision about spending money afterwards, one reason we make ours the first contest of the year.

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For further information please check the FAQ below or send us a message through e-mail, Facebook or Instagram.  If you would like to become a sponsor of this event please contact us, we are actively seeking sponsorship for the 2024 program.  If you would like to donate to help us maintain this program please go to the Donate Page on this site.  Your help would be greatly appreciated!