Craft Chocolat Challenge
Chocolate Contest for Craft Chocolate Makers by a Craft Chocolate Maker
In 2022 the Craft Chocolat Challenge was born. We call it a challenge because it is more than just a regular contest. It is a challenge against yourself (a chocolate maker) as much as a contest against other chocolate makers. We provide feedback for all bars entered as well as prizes for winners. More details and past winners can be found on this page.
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 4 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 and/or the host (us) paying the expenses.
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.
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. This 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.
For further information please check the FAQ on this page 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 2023 program.
2023 Judging Panel
Judge 1 Profile
Chocolate Maker/Chocolatier
Preferred Cuisine: Italian
Preferred Chocolate: Milk Chocolate
Preferred Beverages: Red Wine, Vodka w/ Red Bull, Not a beer drinker
Judge 2 Profile
Chocolate Maker/Pastry Chef
Preferred Cuisine: Japanese
Preferred Chocolate: Dark Milk Chocolate
Preferred Beverages: Tea
Judge 3 Profile*
Chocolate Revewier
Preferred Cuisine: I've traveled and eaten great cuisine all over the world, and I love it all
Preferred Chocolate: Usually dark, but I am all in on any well-made chocolate
Preferred Beverages: Yerba mate or flavored sparkling water
Judge 4 Profile
Chocolate Journalist
Preferred Cuisine: Thai
Preferred Chocolate: dark milk with sea salt.
Preferred Beverages: any full-bodied red wine
Judge 5 Profile
Chocolate Maker/Chocolatier
Preferred Cuisine: Cajun
Preferred Chocolate: Peru Ucayali 70% Dark
Preferred Beverages: Booze forward Cocktails, Italian Reds
Judge 6 Profile
Chocolate Reviewer
Preferred Cuisine: Indian
Preferred Chocolate: Dark (in the 70% range) with sea salt
Preferred Beverages: Hot Chocolate, of course!
Judge 7 Profile
Graphic Designer
Preferred Cuisine: I love them all!
Preferred Chocolate: Dark Chocolate around 70% cacao
Preferred Beverages:
Beer - Dark (porters and stouts)
Spirits - High Proof/Barrel Proof Bourbons
Judge 8 Profile
Chocolate Lover
Preferred Cuisine: American
Preferred Chocolate: Dark
Preferred Beverages: Orange Juice/Water
Judge 9 Profile
Chocolate Journalist & Experienced Chocolate Judge
Preferred Cuisine: Comida tipica y criolla (typical local wherever I am)
Preferred Chocolate: Unusual Flavorings and Inclusions
Preferred Beverages: Coffee & Fermented
Judge 10 Profile
Chocolate Lover/Customer
Preferred Cuisine: Mexican/Indian
Preferred Chocolate: Milk Chocolate with Peanut Butter
Preferred Beverages: Dr. Pepper/Light Coffee
Judge 11 Profile
Chocolate Lover/Chef
Preferred Cuisine: Mediterranean
Preferred Chocolate: Dark with Coconut
Preferred Beverages: Mexican Fruit Water/Tea
2023 Winners
2023 Sponsors
2022 Judging Panel
Judge 1 Profile
Chocolate Maker/Chocolatier
Preferred Cuisine: Italian
Preferred Chocolate: Milk Chocolate
Preferred Beverages: Red Wine, Vodka w/ Red Bull, Not a beer drinker
Judge 2 Profile
Chocolate Maker/Pastry Chef
Preferred Cuisine: Japanese
Preferred Chocolate: Dark Milk Chocolate
Preferred Beverages: Tea
Judge 3 Profile *
Experienced Chocolate Maker
Preferred Cuisine: German
Preferred Chocolate: Dark Milk Chocolate with Hazelnut
Preferred Beverages: Rioja Spanish wine
Judge 4 Profile *
Chocolate Revewier
Preferred Cuisine: I've traveled and eaten great cuisine all over the world, and I love it all.
Preferred Chocolate: Usually dark, but I am all in on any well-made chocolate
Preferred Beverages: Yerba mate or flavored sparkling water
Judge 5 Profile
Chocolate Journalist
Preferred Cuisine: Thai
Preferred Chocolate: dark milk with sea salt.
Preferred Beverages: any full-bodied red wine
Judge 6 Profile
Chocolate Reviewer
Preferred Cuisine: Italian
Preferred Chocolate: Dark Chocolate
Preferred Beverages: Merlot
Judge 7 Profile
Food Magazine Editor
Preferred Cuisine: Being a vegetarian, I am drawn to cuisines that favor plant-based recipes and use of lots of spices, many Asian dishes.
Preferred Chocolate: Traditionally, milk chocolate has been my go to, but I love unexpected flavor combinations.
Preferred Beverages: I'm not much of a drinker but the rise of drink mixers makes experimenting with cocktails and mocktails fun.
Judge 8 Profile
Culinary Writer
Preferred Cuisine: Sushi, true Italian, and Greek are some of my favorites.
Preferred Chocolate: Depends on my mood ;) Used to be strictly just white chocolate, but dark chocolate has recently won me over!
Preferred Beverages: Big red wine fan!
Judge 9 Profile
National Food Writer/Influencer
Preferred Cuisine: Vietnamese/Korean.
Preferred Chocolate: White chocolate has been my favorite chocolate since childhood. It's delicious - and nostalgic.
Preferred Beverages: My favorite spirit is gin. As for beer, I like sours - and as for wine, I enjoy malbecs.
Judge 10 Profile
National/Regional Writer
Preferred Cuisine: Mediterranean or Indian
Preferred Chocolate: Dark chocolate that's on the sweeter end of the flavor spectrum, especially when combined with other ingredients, flavors or nuts
Preferred Beverages: Pilsner / Cabernet / Kentucky Bourbon
Judge 11 Profile
Graphic Designer
Preferred Cuisine: I love them all!
Preferred Chocolate: Dark Chocolate around 70% cacao
Preferred Beverages:
Beer - Dark (porters and stouts)
Spirits - High Proof/Barrel Proof Bourbons
Judge 12 Profile
Chocolate Lover/Customer
Preferred Cuisine: American
Preferred Chocolate: Dark
Preferred Beverages: Orange Juice/Water
Judge 13 Profile
Health Conscious Rock Climber
Preferred Cuisine: Latinoamerican
Preferred Chocolate: Dark Chocolate
Preferred Beverages: Margaritas
Judge 14 Profile
Health Conscious Rock Climber
Preferred Cuisine: Mexican
Preferred Chocolate: Milk Chocolate
Preferred Beverages: Margaritas
* Certified Chocolate Taster
2022 Winners
2022 Sponsors
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2022
Notes
• Cacao beans from 18 regional cacao farms spanning 11 different countries of origin.
• 33 Chocolate Bars accepted from 4 continents, 5 countries, 7 States.
• 14 judges from various backgrounds to create a unique and powerful panel for The Craft Chocolat Challenge hosted by the Chocolat Inn & Café located in Beattyville, Kentucky .
Dark Chocolate Category
15 entries
Milk Chocolate Category
6 entries
White Chocolate Category
4 entries
Inclusions Category
8 entries
2022
Additional Press
FAQ
When is the contest?
The contest takes place in the middle of January and winners are announced shortly after. 2023 Craft Chocolat Challenge judging will take place starting on January 20th, 2023.
How do we enter?
There is an online form that must be filled out for each entry. You can find the form here:
https://forms.gle/TEuitfgeyBtgP3Ev6
When do we send our bars?
We start accepting entries in October and stop accepting in early January. 01/08/2023 is the cutoff for entering the 2023 Craft Chocolat Challenge.
Where do we send our bars?
Chocolat Inn & Café
1165 Highway 11 S
Beattyville, Kentucky 41311
USA
(For international entries we will send additional details)
Who can enter the contest?
Any chocolate maker worldwide that ethically sources their beans (or nibs) and creates their own chocolate from beans or nibs. Chocolate makers must state the origin of the beans. (White Chocolate Excluded)
Do the bars have to be single origin?
No, blends are accepted but each origin needs to be stated.
How much does it cost to enter?
There are no fees.
How many bars can we enter?
Each chocolate maker may enter up to 4 bars, but only 1 bar per category is accepted.
For example, you can enter 1 Dark Chocolate, 1 Milk Chocolate, 1 White Chocolate and 1 Inclusion
How much chocolate do we send?
You need to send 8 full sized bars per entry. Full sized means the size you sell your bars. Typically that’s 1-3oz bars. Mini bars are harder for us to provide adequate feedback. If your bar is under 1oz please contact us first.
How do we prepare the samples to send?
If you have packaging for your product send yours bars complete in that. If you don’t have packaging then send them in a plastic sleeve individually wrapped with an ingredients label on each.
What are the prizes?
The top 3 winners of each category will receive a physical medal mailed to you. You will also receive a digital seal to use and a emailed certificate. There is zero charge for these but if your country is difficult to send the physical medal to and shipping is in the hundreds of dollars we might need to discuss our options. In 2022 we shipped 3 awards internationally totally around $600. Sponsors covered these cost but if it would’ve been 12 awards at that same rate it would have been difficult. We encourage international participation and will do everything we can to cover all the costs. Just making that disclaimer.
What are the categories?
Top Overall (all categories combined)
Best Dark Chocolate
Best Milk Chocolate
Best White Chocolate
Best Inclusion
What is considered an inclusion?
We consider inclusions to be any physical ingredient on the bar or pieces inside the chocolate bar. For example, if you put coffee beans on the back of your milk chocolate bar it’s an inclusion. If you grind the coffee with the nibs and it’s smooth like the rest of the milk chocolate then it’s not an inclusion, that would be considered milk chocolate. (Please try to submit to the correct category but we will adjust if not submitted correctly)
How do we get the feedback?
We will email you the feedback. Hopefully not long after the contest concludes. In 2023 we will be going digital with our judging sheets to help speed this process up.