The 4rd Edition of "Chocolates processed at origin" Contest 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.

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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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Two main categories are defined:

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Dark chocolate "bean to bar” and “tree to bar .  This category  of chocolate is the subject of a special session with its own jury . Chloé Doutre-Roussel collaborates with AVPA for the 4th International Chocolate processed at Origin Contest. Her presidency will be for the bean-to-bar (and tree-to bar) category* of the contest.  

 

 

Second category: Chocolates with adjuvants and other additives -other chocolates (dark chocolates with additives: vanilla, milk chocolate, chocolate with various ingredients and chocolate candies) with jury chaired by Pascale Adeline for technical jury and Emmanuelle de Beauregard for gastronomic jury.

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* Dark chocolate "bean to bar” and “tree to bar.    

The “dark chocolate bean to bar “ category refers to dark chocolates  produced  with 2 or 3 ingredients maximum (cacao, sugar and  (for those who use) cocoa butter). The  “ dark chocolate tree to bar” category refers to chocolates made from cacaos that come from trees beans that belong to the chocolate maker  (his/her own plantation /farm). Sugar must be cane sugar and  be neutral  in taste ( example:panela or brown sugar  have their own aromas and can not enter this category). The product  must have a percentage  of cacao greater than or equal to 65%  ( sum of  the weights of the cacao  and cocoa butter divided by the total weight  of the product, multiplied by 100). The cacao needs to have total traceability ( know the farms/ region it comes from, where it was fermented and dried,  and what path it followed from the  fermentation/dryin facility to the chocolate   maker).