International Chocolate Awards 2013

(This contest rule is an emerging technical description and definition of chocolate and chocolate related products. I posted here this PDF file to be read easily since this is now the emerging consensus on what is chocolate and how it is being applied in the international scene and competition. So please be guided accordingly.
Source - http://www.internationalchocolateawards.com/wp-content/uploads/2013/03/International-Chocolate-Awards-2013-Categories-and-rules.pdf )



The International Chocolate Awards aims to recognise the best fine quality chocolate from around the world, at all stages from cacao farmers through to chocolatiers.

The International Chocolate Awards judges bars and filled chocolates (bonbons, pralines, ganaches) in National competitions and regional Semi-finals with a World Final judging the best of the best.

2012 was the first year and included rounds in Italy, Canada, the UK, the USA and the first year’s
World Final held in the UK in October, coinciding with Chocolate Week. New rounds will be added for 2013, including an Israeli National Competition. The award winners will be publicised worldwide and winners can use the awards logo on products to advertise their win.

Transparency and fairness are key to the philosophy of the awards, which are led by a Grand Jury comprising of a group of international chocolate experts. We have consulted the industry through surveys, consultation and an entrants committee to come up with categories and judging that reflect the requirements of the industry.

Products will go through a rigorous judging process of three stages. The main rounds of judging will be conducted by experts, tasters, food journalists and chefs. Awards will be given for winners of National competitions and the Semi-final rounds, and for the overall World Final winners.

New categories and rules for 2013

Following our Entrants and Industry survey reviews where we asked for your feedback, suggestions and opinions on a number of technical matters, the following categories have been added for this year:
• Flavoured white chocolate bars
• White chocolate unflavoured or flavoured ganaches
• A new ‘Mixed ‘ category for ganaches/truffles where the coating chocolate is different to the filling, eg a white chocolate coated dark filled truffle or a milk based filling with a dark coating.
Any winners from the previous Israeli or Italian competitions will be moved to the appropriate category for the World Final if deemed necessary.

Rule changes based on answers to the surveys:
• Companies with a presence in more than one country or World region may enter only the competition nearest to their headquarters. (Asia Pacific companies may choose either the European or Americas Semi-finals.) (At least 70% in favour).
• The names of the entries that qualify to reach the Grand Jury round in each competition will be made public, regardless of whether they win an award. (Except any products rejected for technical reasons, e.g. a breach of the rules or technical product issues.) (At least 80% in favour).
• There will be an award for best named cacao source used for a plain origin bar for each World growing region (South America, Central America, Caribbean, Africa, Madagascar, Asia, Other). (Only Grand Jury finalists considered). (At least 55% in favour).


Rounds
The Awards will include National and regional Semi-final competitions. The winners and best products from these will qualify to enter for the World Final.

The following rounds are being held for 2013:

Israeli National Competition
Jaffa, February 2013. Open to Israeli producers only. Does not include plain/origin bars (categories 1, 2 & 3), but all other categories apply.

Italian National Competition
Florence, February 2013. Open to Italian producers only. Does not include plain/origin bars (categories 1, 2 & 3), but all other categories apply. Includes local Italian-only categories.
European Semi-final

London, April 2013. Open to all European, African or Asian producers in all categories except Italian, who may enter only plain/origin bar categories. Israeli and Italian companies must enter plain/origin bars only in this competition (categories 1, 2 & 3).

Americas Semi-final
New York, June 2013. Open to all US, South or Central American, Caribbean Asia-Pacific producers in all categories. Canadian companies must enter plain/origin bars only in this competition (categories 1, 2 & 3).

Canadian National Competition
Vancouver, September 2013. Open to Canadian companies only. Does not include plain/origin bars (categories 1, 2 & 3), but all other categories apply.

World Final
London, during Chocolate Week, October 2013. Open to winners and World Finalist nominations from the preceding rounds. Qualifying products will need to be resubmitted. An additional entry fee will be charged to cover administrative costs.

How to enter
• Please read this document carefully and then complete the online entry form at www.internationalchocolateawards.com/enter/
• Entry fees are given on the website with payment details. Entry fees are non-refundable. Payment is made online through PayPal. Credit cards are accepted.
• There is no limit on the number of entries in the dark, milk and white plain/origin bar categories.
• You may enter a maximum of 20 products in total in all other categories in.
• Entry to the World Final is by qualification only. Qualifying products must be resubmitted and there will be an additional fee.
• The judges will be marking on taste, execution, formulation, interpretation and other aspects. Full details of the judging scheme and forms are available on the Awards website. www.internationalchocolateawards.com/judging-system-and-forms/
• All entries must be available for retail sale for at least one month during the year of the competition. See below for full details of the rules.
• Quantities of product needed are: 400g for bars, 40 x each filled chocolate and 1 x jar of 300g for spreads.
• Please see the website for details of the receiving addresses for samples. Each entry must be packaged separately and clearly marked with the category and product numbers.

Categories
The 2013 International Chocolate Awards will feature the following categories. Please read the rules at the end of this document, which apply to all categories unless otherwise stated.

Bars – plain/origin
All bars within each judging category will be judged together, side by side. Our aim is to reward the best chocolate, however it is produced.

NOTE: These categories do not apply to the Israeli, Italian and Canadian National competitions. All entries for these categories must be entered into the regional Semi-finals in London and New York.

Judging categories
1. Dark plain/origin bars
2. Milk plain/origin bars
3. White plain/origin bars
Note that these categories include ALL plain/origin chocolate bars, whether made by a chocolate maker 4, as a ‘private label’ product 5 or re-tempered or blended by chocolatier.

Type descriptions
Plain/origin bars can have none, one or several of the following sub-type descriptions. Prizes will be given for these according to the criteria in the ‘Rounds’ section above and at the Grand Jury’s discretion:
• Chocolate maker bar (Definition 4)
• Directly traded cacao (Definition 6)
• Growing country chocolate ((Definition 7)
• Organic ((Definition 8)

Other information
The entry form will also ask for the following information about each product:

Required - all
• Total % of cocoa solids

Required – milk and white
• Milk powder region/source and type

Required – white
• Cocoa butter type – natural or deodorized

Optional
• Country/region/location of cacao source
• Cacao variety/sub type
• Other certification schemes

Bars – flavoured

Judging categories
4. Flavoured dark chocolate bars
a) Stone ground dark chocolate / Alla pietra (flavoured/unflavoured) – ITALY ONLY

5. Flavoured milk chocolate bars

18. Flavoured white chocolate bars

Type descriptions
Dark and milk flavoured bars can have one or several of the following type descriptions. Prizes may be given for these according to the criteria in the ‘Rounds’ section above and at the Grand Jury’s discretion:

• Infused/blended flavour
• Pieces mixed in or dropped on top
• Bar with a filling
• Salt
• Fruit
• Spices
• Herbs
• Nuts
• Other
• Origin chocolate (state origin)
• Organic
• Other certification (for information only)

Filled chocolates/bonbons – unflavoured dark
Judging categories
6. Ganaches and truffles 9
7. Nut based pralines and gianduja
b) Nut pralines
c) Gianduiotto
d) Cremino

Gianduja based products with no other flavouring are considered to be unflavoured.

Type descriptions
The above can have none, one or several of the following type descriptions, which are for information only:
• Origin chocolate (state origin)
• Certification (eg Organic/Fair Trade)

Filled chocolates/bonbons – flavoured dark

This category is for pieces with a predominantly dark filling and a dark coating (if applicable). All other pieces, eg with a dark shell and milk filling or dark filling and white shell should be entered into the ‘Filled chocolates/bonbons – milk/white’ categories.

Judging categories
In the case of composite pieces, please enter according to the dominant filling
8. Ganaches and truffles
9. Nut based pralines and gianduja, enrobed whole nuts
10. Caramels (including unflavoured)
11. Fruit pastes, jellies/gelée, enrobed whole fruits

Type descriptions
Any of the above can have none, one or several of the following type descriptions. Prizes will be given for these according to the criteria in the ‘Rounds’ section above and at the Grand Jury’s discretion:
• Nut pralines
• Gianduiotto
• Salt
• Fruit
• Spices
• Herbs
• Nuts
• Alcohol
• Other
• Origin chocolate (state origin)
• Organic
• Other certification (for information only)


Filled chocolates/bonbons – milk/white (flavoured or unflavoured)

Judging categories
In the case of composite pieces, please enter according to the predominant filling
12. Milk chocolate ganaches and truffles (Definition 9)
19. White chocolate ganaches and truffles
20. Mixed chocolate coating/filling, ganaches and truffles (Definition 10)

13. Nut based pralines and gianduja, with the following sub-categories:
a) Pralines
b) Gianduiotto
c) Unflavoured Cremino
d) Flavoured Cremino
e) Enrobed whole nuts
14. Caramels (including unflavoured)
15. Fruit pastes, jellies/gelée, enrobed whole fruits

Type descriptions
Any of the above can have none, one or several of the following type descriptions. Prizes may be given for these according to the criteria in the ‘Rounds’ section above and at the Grand Jury’s discretion:
• Unflavoured
• Salt
• Fruit
• Spices
• Herbs
• Nuts
• Alcohol
• Other
• Origin chocolate (state origin)
• Organic
• Other certification (for information only)
Spreads

Judging categories
16. With dark chocolate
17. With milk chocolate

Type descriptions

Any of the above can have none, one or several of the following type descriptions. Prizes may be given for these according to the criteria in the ‘Rounds’ section above and at the Grand Jury’s discretion:
• Caramel
• Nut
• Origin chocolate (state origin)
• Organic
• Other certification (for information only)

Rules
The rules are based on the results of our Consultation Surveys and have been compiled through consultation with Advisory Committees and Grand Jury.

Chocolate

1. All products entered must include chocolate as an ingredient. The chocolate used must meet the following definition of ‘fine chocolate’

a. Only real / natural vanilla as pods or extract is allowed

b. Lecithin is allowed, either soy or other source such as sunflower

c. Only natural sugars such as refined or unrefined cane or beet sugar are allowed

d. For dark/milk/white plain bars only refined or unrefined cane or beet sugar is allowed. Products with sugars such as palm sugar or coconut blossom sugar must be entered into the flavoured bar categories.

e. Dark chocolate must contain a minimum of 60% cocoa solids when used in a bar or coating. When used in a filling mixed with other ingredients, 55% is permissible.

f. Milk chocolate must contain a minimum of 30% cocoa solids.

g. White chocolate must contain a minimum of 25% cocoa solids.

h. Stone ground or ‘alla pietra’ chocolate must contain a minimum of 50% cocoa solids

2. The quality of chocolate used for filled chocolates/bonbons/pralines will be a consideration when judging.

3. It is required to state the chocolate used for each entry. This will be kept confidential and is not shown to judges except at the Grand Jury round and only if there is a technical or judging issue.

Definitions

4. Chocolate maker bar: a bar fully made from cacao beans into finished chocolate in the entering company’s own factory. Does not include private label products or companies sourcing cacao for chocolate made in another company’s factory.

5. Private Label bar: a bar made from chocolate either specially ordered to the entering company's specifications from a chocolate maker/manufacturer or blended by the entering company from chocolates manufactured in another company’s factory.

6. Directly traded cacao: chocolate made from cacao that has been directly traded with the grower for a directly negotiated price, with as few steps as possible in the export chain and where the chocolate maker has direct contact with the grower. Ideally the grower is recognised on the bar packaging or publicity. The chocolate maker may also submit details confidentially to the Grand Jury if commercial confidence is an issue.

7. Growing Country chocolate: chocolate bars completely produced and packaged in recognised cacao growing countries

8. Organic: fully certified using a recognised scheme. The entering company must be certified and details or the certification must be provided.

9. Ganache and truffles: coated or uncoated chocolates/bonbons that mainly consist of an emulsion of chocolate with cream or any other liquid, including unprocessed oils or water. Butter is permitted.

10. Mixed coatings/fillings: ganaches or truffles where the coating is of one type (e.g. dark chocolate) and the filling is predominantly of another (e.g. white chocolate).

11. The Grand Jury may ask for proof or authentication if any of the above definitions are applied to a product.

Ingredients
12. All products should contain only natural ingredients:
a. Solidified vegetable fat or non-dairy animal fats are not allowed in any product
b. Unprocessed oils, butter, cream etc. are permitted in filled chocolates and flavoured bars
c. No fat other than cocoa butter is allowed for unflavoured dark bar categories.
d. Real / natural vanilla as pods or extract are allowed
www.internationalchocolateawards.com © International Chocolate Awards 2013
e. ‘Natural vanilla flavour’ is allowed if it is made with real vanilla
f. Flavourings labelled in English as ‘natural flavour’, vanillin, artificial vanilla or other artificial flavouring are not allowed.
g. Natural sugars such as cane or beet sugar, glucose or fructose are permitted. Sugar substitutes such as maltitol, sorbitol or aspartame are not allowed.
h. Artificial food colouring is NOT allowed
13. In the case of products with a declared cacao origin, further information concerning the source of the cacao may be required prior to an award being confirmed.

Entries and availability
14. The International Chocolate Awards is open to chocolate companies, chocolate makers, chocolatiers and chefs. Entries will be accepted from commercial companies or individuals.
15. Entries from retailers, importers and distributors are not eligible unless the name of the producer or chocolatier is included on the entry form
16. All entries must be commercially available for at least one month during the year of the Awards.
17. Products entered in incorrect categories may be moved to a different category, at the discretion of the Grand Jury.
18. Each individual/company may enter only the country or regional competition closest to their headquarters and may enter only one competition per year,
19. Each entry must consist of only one single product, e.g. a single flavour of filled chocolate or a single bar origin. Collections of bonbons or entries deemed to contain more than one type of product cannot be judged and will be disqualified.

Fees
20. Payment of all fees must be completed before judging begins. Non-payment of fees may disqualify products from the competition.
21. Fees are non-refundable. This includes in the case of non-receipt of entry samples or disqualification due to a breach of the rules.

Judging
22. All entries are judged blind to the extent that this is possible while still providing a consumer-type experience. All entries will be removed from their packaging for judging.
23. Entries will be judged according to the criteria on the relevant judging form, which will be made publicly available before each competition.
24. Feedback will be available to entrants in the form of the standard feedback description statements that are options on the judging forms. Scores will not be given out.
25. All judges will have no current or recent commercial interest in any of the entrants being judged at the competition at which they are present.
26. On all matters relating to the awards the Grand Jury’s decision is final.

Samples
27. It is the responsibility of the entrants to ensure the prompt and safe delivery of all entries. Keep in mind that products will also be judged on appearance.
28. Products received after the stated date will not be judged.
29. Whilst the Awards organiser will take great care to ensure safe keeping of all entries throughout judging, the organiser, its staff and associated partners or assistants cannot be held responsible for the condition of any product.
30. No entries can be returned to entrants.
31. The organisers may conduct random retail purchase of the winners.
32. Winners may be asked to provide further samples for use in publicity purposes.

Use of Awards prizes
33. The International Chocolate Awards logo is protected by copyright.
34. The awards logo can only be used on the award products and must refer to the year of the Award.
35. Misuse of the awarded prizes will result in penalties at or barring from future competitions.

www.internationalchocolateawards.com © International Chocolate Awards 2013

Source - http://www.internationalchocolateawards.com/wp-content/uploads/2013/03/International-Chocolate-Awards-2013-Categories-and-rules.pdf