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"Know the jury of the International Contest for "Chocolates Processed at Origin"

This year again, Chloé DOUTRE-ROUSSEL collaborates with AVPA for the 4th International Chocolate Processed at Origin Contest. Her presidency will be for the contest's bean-to-bar (and tree-to-bar) category.

1.       Her expertise in the field of cocoa and chocolate joins the methodology of AVPA contests whose reputation is recognized worldwide for more than 20 years.

Chloé Doutre-Roussel is a world-renowned author, consultant, educator, and expert with over 35 years of experience in fine cocoa and chocolate. The former buyer at Fortnum and Mason, store manager at Ladurée, author of the book “The Chocolate Connoisseur”, and creator of Chloe Chocolat in Paris, she also worked with El Ceibo, a cocoa cooperative in Bolivia, to launch the 1st range of quality chocolate sold in the world made entirely by cocoa producers themselves. She travels worldwide to give conferences and advice and leads workshops and trainings around specialty cocoa and bean-to-bar chocolates.

Chloé is a regular juror and has been president of the Academy of Chocolate Awards (AOC) at the Northwest Chocolate Festival (USA), Good Food Awards (USA), and Cacau e Chocolate Festival (Brazil). She is an honorary member of the AOC, the Bean to Bar Association of Spain, a founding member of the Academia del Chocolate of Ecuador, a member of the Advisory Board of the Fine Chocolate Industry Association (FCIA), a member of the tasting committee of HCP (Heirloom Cacao Preservation), and sponsor of the Association Bean to bar France. Chloé received the Life Time Achievement Award at the North West Chocolate Festival in 2015.



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