Entries from new producers signals continued growth of global fine chocolate sector
More than 100 new producers from almost 60 countries have entered The Academy of Chocolate Awards, marking the continued growth of chocolate producers from across the world.
Debut submissions came from Bali, Estonia, Uzbekistan and Zambia, in what has been another remarkable year for the awards.
As with the previous year, increased consumer awareness of the origin, craft and sustainability of fine chocolate was reflected in the strong number of entries by smaller producers.
Leading chocolatiers from across the industry, including Yolande Stanley MBE, Keith Hurdman, Luke Frost and multiple Gold-award winner Vata Edari, will come together from mid-February to mid-June to judge the awards’ five key categories: chocolate bars, filled chocolates, drinking chocolate, chocolate spreads and brand awareness.
More than 1,500 will be judged for the sought-after accolades, marking the enduring prestige of the awards since they launched in 2005 with just 12 entries.
Judges will deliberate over the entries over an 18-week period, with initial gold, silver and bronze filled chocolates being announced in March. Overall winners of the 2020 Academy of Chocolate Awards will be announced at a glittering ceremony at Claridge’s in late July.
Sara Jayne Stanes OBE, chairman of the Academy of Chocolate, said: “We were delighted to see another fresh cohort of chocolate producers this year.
“It is clear that there is craft and expertise in chocolate to be found all over the world. The level of innovation, creativity, character and complexity on display was incredible. Our expert judges are once again being given a lot to consider.”
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About The Academy of Chocolate
Formed in 2005, The Academy of Chocolate is an independent membership body that promotes real chocolate.
This is achieved by working with manufacturers, producers and retailers to raise awareness and understanding of the role chocolate plays in society and overall wellbeing”
The Academy showcases great taste, encourages sustainable and ethical production, and provides educational opportunities.