DEADLINE FOR RECEIVING BAR SAMPLES : 20 SEPT 2024

We will be open for receiving bar samples September 2 – 20 ONLY. Bars cannot be received before this time as the school is *CLOSED* until September 2. For only bars, we will be doing remote judging and for that reason, only solid bars will be eligible for this category. If you have any questions or concerns, please contact the awards coordinator on [email protected]

For all entries in the Bean to Bar category, which is different from the couverture category,  the manufacturing process from raw or fermented bean to bar i.e. roasting, grinding, refining and conching, should be: owned and controlled by a single business; or the product may be produced in partnership between a grower and a manufacturer; or the product may be made from beans purchased from a grower or an intermediary, but the entire manufacturing process from roast to bar must be owned and controlled by a single business.  For white chocolate, cocoa butter can come from an alternate supplier but must be in butter format and not couverture, to your specifications. Please outline which best describes your product, naming any partners in production, in the ‘Product Description’ box provided.

If your business is not involved in the process at all, please enter your bar in the coUverture category.

 

• Sample quantity: Please submit a minimum of 4 chocolate bars, to a minimum total weight of 400g PLEASE DO NOT SEND MORE THAN THE REQUIRED AMOUNT. If your bars are 65g you can send 7 but we have limited storage and need to manage it.
• Multiple entries are permitted
• Please submit bars as sold for retail, there is no need to re-melt to delete logos or markings
• Where a bar is deliberately ‘coarse ground’ or the cacao ‘raw’ please indicate this; it will be relayed to the judges but there are no separate categories for this.
• Entries which contain palm oil are not permitted.
• All ingredients must be listed.
• Every size from MINI BUTTONS to DUBAI BARS is accepted including (but not limited to): pure chocolate coffee beans (not panned or coated coffee beans as those go into panned products, but plain chocolate with flavour), mini buttons, maxi/oversized/large buttons, mini bars, oversized filled bars (Dubai bars), shaped bars, bags of mini bars, shards, thins, bags of buttons, tins of pure chocolate shapes, etc.

DARK BEAN TO BAR

• A minimum of 60% of cocoa solids is required.
• The bar must not contain any artificial additives.  Lecithin is permitted.
• No vegetable fat, other than cocoa butter, is permitted.
• No milk or plant sourced milk products are permitted.
• The category is for plain (no added flavour) bars only.  No vanilla, salt, nibs, inclusions, or specialist sugars are permitted in this category; please enter all bars containing any of these in the Bean to Bar Flavoured category.

DARK BEAN TO BAR FLAVOURED

• This category is for dark bars with added flavours as well as containing vanilla, salt, nibs, inclusions or specialist sugars (whether cane molasses or sugars from sources such as coconut or maple).
• A minimum of 50% cocoa solids is required.
• The bar must not contain any artificial additives or flavours.  Lecithin is permitted.
• No milk or plant sourced milk products are permitted.
• Natural oils and butters are permitted.

MILK BEAN TO BAR

• A minimum of 30% cocoa solids is required.
• The bar must not contain any artificial additives.  Lecithin is permitted.
• Natural oils and butters are permitted as are animal and plant-sourced milks.
• The category is for plain (no added flavour) bars only.  No vanilla, salt, nibs, inclusions, or specialist sugars are permitted in this category; please enter all bars containing any of these in the Milk Bean to Bar Flavoured category.

MILK BEAN TO BAR FLAVOURED

• This category is for milk bars with added flavours as well as containing vanilla, salt, nibs, inclusions, or specialist sugars (whether cane molasses or sugars from sources such as coconut or maple).
• A minimum of 30% cocoa solids is required.
• The bar must not contain any artificial additives or flavours.  Lecithin is permitted.
• Natural oils and butters are permitted as are animal and plant-sourced milks.

WHITE BEAN TO BAR

• A minimum of 25% cocoa butter is required.
• Cocoa butter maybe either deodorised or not.
• The bar must not contain any artificial additives.  Lecithin is permitted.
• Natural oils and butters are permitted as are animal and plant-sourced milks.
• The category is for plain (no added flavour) bars only.  No vanilla, salt, nibs, inclusions, or specialist sugars are permitted in this category; please enter all bars containing any of these in the White Bean to Bar Flavoured category.

WHITE BEAN TO BAR FLAVOURED

• This category is for white bars with added flavours as well as containing vanilla, salt, nibs, inclusions, or specialist sugars (whether cane molasses or sugars from sources such as coconut or maple).
• A minimum of 25% cocoa butter is required.
• Cocoa butter maybe either deodorised or not.
• The bar must not contain any artificial additives or flavours.  Lecithin is permitted.
• Natural oils and butters are permitted as are animal and plant-sourced milks.

DEADLINE FOR RECEIVING BAR SAMPLES: 20 SEPT 2024

Any chocolate can be used to create the bars as long as it meets the requirements.

Filled bars, where the filling is a different consistency to the rest of the bar – for example, where the middle of a bar is caramel or ganache or alcohol – should be entered into the correct category as they will be judged in person.

If you have any questions or concerns, please contact the awards coordinator on [email protected]

• Sample quantity: Please submit a minimum of 4 chocolate bars, to a minimum total weight of 400g  PLEASE DO NOT SEND MORE THAN IS REQUIRED
• Multiple entries are permitted
• Please submit bars as sold for retail, there is no need to re-melt to delete logos or markings
• Where a bar is deliberately ‘coarse ground’ or the cacao ‘raw’ please indicate this; it will be relayed to the judges.
• Entries which contain palm oil are not permitted.
• All ingredients must be listed.
• Plain bars without any modifications which are simply remoulded are not eligible.

DARK CHOCOLATE BAR

• This category is for dark bars using couverture which have been modified or adjusted somehow from their base couverture (for example, custom blending yourself, NOT just remoulded).
• Please outline the source of the couverture in the ‘Product Description’ box provided.
• A minimum of 60% cocoa solids is required.
• The bar must not contain any artificial additives or flavours.  Lecithin is permitted.
• Natural oils and butters are permitted. No animal or plant-based milks are permitted.

FLAVOURED DARK CHOCOLATE BAR

• This category is for dark bars using couverture and containing added flavours.
• Please outline the source of the couverture in the ‘Product Description’ box provided.
• A minimum of 60% cocoa solids is required.
• The bar must not contain any artificial additives or flavours.  Lecithin is permitted.
• Natural oils and butters are permitted. No animal or plant-based milks are permitted.

MILK CHOCOLATE BAR

• This category is for milk (animal and non) chocolate bars using couverture which have been modified or adjusted somehow from their base couverture (for example, custom blending yourself, NOT just remoulded).
• Please outline the source of the couverture in the ‘ Product Description’ box provided.
• A minimum of 30% cocoa solids is required.
• The bar must not contain any artificial additives or flavours.  Lecithin is permitted.
• Natural oils and butters are permitted as are also plant-sourced and animal milks.

FLAVOURED MILK CHOCOLATE BAR

• This category is for milk chocolate bars using couverture and containing added flavours.
• Please outline the source of the couverture in the ‘ Product Description’ box provided.
• A minimum of 30% cocoa solids is required.
• The bar must not contain any artificial additives or flavours.  Lecithin is permitted.
• Natural oils and butters are permitted as also plant-sourced and animal milks.

FLAVOURED WHITE CHOCOLATE BAR

• This category is for white chocolate bars using couverture and containing added flavours.
• Please outline the source of the couverture in the ‘ Product Description’ box provided.
• A minimum of 25% cocoa butter is required.
• The bar must not contain any artificial additives or flavours.  Lecithin is permitted.
• Natural oils and butters are permitted as also plant-sourced and animal milks.

DEADLINE FOR RECEIVING SAMPLES: 25 OCT 2024

• Sample quantity: 24 of each individual chocolate to be submitted. More is permissible within reason.
• Multiple entries are permitted.
• Chocolates submitted must be flavoured with natural ingredients only, and must not contain any artificial additives.
• All ingredients must be listed.
• Natural oils, butters and animal and plant-based milks are permitted (except for palm oil).

There are 5 different categories for filled & enrobed chocolates:

Plain Ganache Bonbons & Truffles

• This category is for plain unflavoured ganache moulded chocolates / enrobed chocolates / truffles using dark, milk or white chocolate.
• Water ganache is permitted
• The ganache must be unflavoured and have no inclusions or infusions of flavours.
• These may be piped and/or hand formed, cut, and enrobed or moulded.
• Both regular and irregular shapes are permitted.

Ganache Flavoured With Alcohol, Fruit, Spices and/or Other Inclusions

• This category is for single or multiple layered bonbons using dark, milk or white chocolate with any added flavours and/or inclusions.
• These may be cut and enrobed or moulded.

Caramel-Based Bonbons

•  This category is for bonbons using dark, milk or white chocolate containing caramel including salted, fruit and other flavours and with/without inclusions.
• These may be cut and enrobed or moulded.

Individual Nut-Based Chocolates

• This category is for either single or layered bonbons using dark, milk or white chocolates and which features nut content such as almond, hazelnut, pecan, pine-nut, or macadamia etc. and includes gianduja, praline, nougat, and marzipan.
• These may be cut and enrobed or moulded.

Panned and Enrobed Products

• This category is open for a wide variety of panned products such as roasted and caramelised cacao beans, malt balls, coffee beans, nuts such as almond, hazelnut and pistachio etc. and dried fruit such as apricot, cranberries and raisins etc.
• Either dark, milk, or white chocolate can be used in the coating/enrobing process.
• This category also encompasses entries for enrobed candied/crystalised fruit such as chestnut, ginger, pineapple, orange, and grapefruit etc.

This year we have added a STUDENT category for students of recognised culinary schools. There are only two categories that can be entered by students and any award will be in association with their school.

NOTE: If you are a commercial company (even if you are still a part-time student), you cannot enter in the students category. If you do, your entry will be disqualified and no refund will be provided.

There are only two categories: a general flavoured bar entry category and a general filled/enrobed category. Students are not able to enter any other categories at this time.

Flavoured bars: All the guidance from the general flavoured bars applies including deadlines. Please ensure you have packaged your bars though this does not have to be official/designed packaging and can be simple foil or similar but must include your entry code and should be fully covered to avoid any deterioration of the flavour or chocolate.

Filled/enrobed chocolate: All the guidance from the general flavoured bars applies including deadlines. If you wish to hand-deliver to WKC please contact us in advance. We recommend working with your tutor or head to ensure capping is complete to ensure no deterioration before judging, and ensure product is in a box for delivery which is properly labeled.

DEADLINE FOR RECEIVING SAMPLES: 25 OCT 2024

• Sample quantity: 2 x 125g (minimum) for each entry (powdered or pieces requiring preparation as a hot drink); 4 x 125ml (minimum) for each ready-to-drink entry 
• Multiple entries are permitted
• Only natural ingredients to be used, and must not contain any artificial additives.
• All ingredients must be listed.

Plain Chocolate Drinks

• Please supply any specific instructions for preparing the drink on the online form, and also include with the samples that you send in if possible.
  • Products without packet or separately supplied instructions will be prepared in a thermal mixer in the proportion of 1:3 with full fat milk at 65°C.
• If your product is designed for use with water or dairy milk alternatives (e.g., almond milk), please specify and we will prepare the samples accordingly.

Flavoured Chocolate Drinks

• Only natural ingredients to be used.
• Please supply any specific instructions for preparing the drink on the online form, and also include with the samples that you send in if possible.
  • Products without packet or separately supplied instructions will be prepared in a thermal mixer in the proportion of 1:3 with full fat milk at 65°C.
• If your product is designed for use with water or with dairy milk alternatives (e.g. almond milk), please specify ONLY ONE method of preparation and we will prepare the samples accordingly.

DEADLINE FOR RECEIVING SAMPLES: 25 OCT 2024

• Sample Quantity: 2 jars (minimum 100g for each jar) for each entry
• Multiple entries are permitted
• Only natural ingredients to be used, and must not contain any artificial additives.
• All ingredients must be listed.

Dark Chocolate Spreads

• This category is designed for spreads with a dark chocolate/cacao content, with or without other flavour or ingredients

Milk Chocolate Spreads

• This category is designed for spreads with a milk chocolate/cacao content, with or without other flavour or ingredients

DEADLINE FOR RECEIVING SAMPLES: 25 OCT 2024

• Sample Quantity: 2 samples for each entry
• Multiple entries (1 brand = 1 entry) are permitted
• Three sub-categories: Individual Chocolate Bar Wrapper Design (we only need the wrapper, no product required), Product Collection Design (such as Easter or cherry blossom), and Brand Presentation & Corporate Gifting

The way a consumer experiences a brand encompasses many touch points – from the internet to the packaging to the pleasures contained within.

Individual chocolate wrapper designs may vary from bar to bar but form part of the design expression of a brand. We recommend entering a single or small number of empty wrappers unless the contents form such an integral part of the wrapper design that it cannot be expressed as a complete design without it. Entries to this category should represent the brand as iterated within a single bar wrapper. We love the design element that draws the consumer in and influences their choice of bar and wish to celebrate and award these efforts. Packaging and not product is being judged here so please do not include product unless it forms an inseparable part of the design expression.

Product collection design ties a number of different brand products together under a single cohesive grouping. An important part of any interaction a consumer has with a brand is how the whole experience comes together. The experience for a single brand may encompass an Easter line, a Christmas or Holiday line, a core line, and more which could make up a collection. Entries to this category should represent the single collection being submitted – if the submission is the Easter collection, only elements representing the Easter design should be submitted. If this collection celebrated cherry blossom season, only packaging which represents this should be submitted as a grouping in this category and not Easter, or Christmas for example. If a brand wishes to enter both a cherry blossom collection and a Christmas collection for example, these would be two separate entries. Packaging and not product is being judged here so please do not include product unless it forms an inseparable part of the design expression.

Brand Presentation and corporate gifting is usually different from a collection. A brand would be a single expression of an identifiable product line, not an entire company. A company may have several brands, and each brand may enter. A brand may only enter once for one brand experience award, but that entry may be comprised of multiple products, and other elements. The Brand Experience Award judges the whole experience a consumer gets – from the packaging through the enjoyment to the ability to recycle or reuse the components. This category celebrates the pleasure of enjoying chocolate as a complete moment by moment experience, from attractive functional packaging through enjoyable mouthfeel to the life the packaging has beyond the enjoyment of the delights contained within. Entries to this category should represent the brand as a whole, including inspiration, design, packaging development, any seasonal designs and their stories, and the important elements you feel best help bring the brand to life.

Any web or marketing pieces need to focus on the consumer and not B2B sales material.

For either Product Collection or Brand Presentation and Corporate Gifting we would expect a selection or combination of the following types of products for your entry (we do *not* expect all products in an entry):

• Bars
• Filled/enrobed/moulded chocolates
• Chocolate drinks such as chocolate to be made into hot or cold chocolate or pre-made chocolate drinks.
• Spreads which include chocolate but are palm oil free.
• Seasonal products such as palm-oil free chocolate Easter eggs or advent calendars
• Gift boxes separate from the core product line
• Marketing materials intended for the consumer

Every entry will require *two* of each product included – one to open and expose everything within, one to remain closed.

They must consist of *ONLY* products from the single brand, collection, or wrapper type. Each Brand a company wishes to enter must have separate, unique and identifiable branding. For example, a company with a uniquely identifiable, and differently named sub-brand may enter that sub-brand as a separate Brand Experience entry, however a single brand should enter a Christmas line (for example) as a separate ‘Collection’ entry and not a ‘Brand Presentation’ entry.

Attention in judging is paid to initial impact; to information conveyed about the sourcing of the cacao and the production process; to the sustainability as well as functionality of the packaging, and to the overall quality of the contents.
Any specific claims such as organic status must be supported by certification documents and credentials.

As part of your entry, please explain steps taken to ensure the packaging keeps the product in optimum condition.

If you are including a video or online presentation, bear in mind that the Brand Experience jury is interested in information available to consumers on your website & social media channels, rather than marketing materials targeted specifically to importers or trade buyers.