AVPA Chocolate

AVPA OPENS REGISTRATION FOR CHOCOLATES PROCESSED AT ORIGIN

AVPA already has a recognized place in international competitions for exceptional products with its first competitions (coffees roasted at origin, teas of the world and vegetable oils for which AVPA has been conducting an international competition for 20 years that has become a reference in the profession). This esteem is reinforced by the success of the 1st International Contest of “Chocolates processed at origin” in 2021.

The 2nd International Competition of “Originally Made Chocolates” is organized by the AVPA in order to continue to recognize that cocoa-producing countries know how to develop chocolates of quality, equal and sometimes better than those made by major brands in consumer countries.

This international competition is reserved for chocolatiers or their groups (cooperatives, Denominations of Origin) for which AVPA proposes a classification that allows the expression of all the traditional tastes encountered among chocolatiers in cocoa-producing countries. Find out more information here

Two main categories are defined: dark chocolate without any adjuvant and other chocolates (dark chocolate with adjuvant, milk, with various ingredients and chocolate candies).

The jury of the competition is chaired by Chloé Doutre-Roussel and, in its first edition, nearly 200 exceptional chocolates spread over some 20 countries on 4 continents were tasted.

Author

  • Nick Baskett is the editor in Chief at Bartalks. He holds a diploma from the Financial Times as a Non Executive Director and works as a consultant across multiple industries. Nick has owned multiple businesses, including an award-winning restaurant and coffee shop in North Macedonia.

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