The  "Chocolates processed at origin" Contest is organized by the AVPA in order 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.

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This international contest 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.

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The jury chaired by Pascale Adeline for technical jury and Emmanuelle de Beauregard for gastronomic jury.

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