Remember to enter the awards! Entries are open NOW!

If you are a food industry professional with a good palate and are interested in judging the Academy of Chocolate awards, please fill in the form here which is closing tomorrow September 24 to sign ups. See you in judging!.

Enter the Academy of Chocolate awards before it’s too late! Entries close for bars on SEPTEMBER 17 so remember to get those entries in FAST!

Don’t forget to sign up for judging if you’d like to judge the 2024 Academy if Chocolate Awards! Even if you’ve judged before make sure you sign up for this year and let us know how many samples or how much in person judging you’d be free to do!.

RT @MostlyAboutChoc: What are you doing in the evening of the first day of my birthday week? Nothing? Didn't know when it was? WELL!! No ex….

Launching six different bars, each made with a different sustainable bean from across the word, and a zero waste chocolate husk tea. Find your perfect vegan sweet treat. Our Single Origin 70% Dark Bar is a seriously fruity dark bar with dark dried fruit notes and complex flavours

AOC Award Winners Marshall & Co make Craft Vegan Chocolate - ."It all started in a Yorkshire sweetshop in 1909 . Over 100 years after our confectionary legacy begins, Marshall & Co, a 100% vegan craft bean-to-bar company was born in 2021.

I have had the privilege to judge in many chocolate and other food competitions.".

winner of several awards. I gained knowledge from my ever growing collection of chocolate books and practical experience from course with Barry Callebaut and John Slattery which further enriched my understanding of cocoa, deepening my appreciation for the craft.

Meet the Judges: David Greenwood-Haigh - ."Having honed my skills, as a chef I worked over 45yrs in the hospitality sector for various international food companies. I contributed to the chocolate realm when I started working for Divine Chocolate, a pioneer in trade justice and a

for a long time. When it became possible to try out Palo Santo’s pasteurised cacao pulp via Cacao Latitudes I got to work… I love these soft tangy truffles with their natural citrusy, apricoty kick!". #beantobar #awardwinning #chocolate #craftchocolate #aoc #artisanchocolatier

darker bar with a fully rounded flavour for some time now. And of course, to have been awarded Silver for my Cacao Fruit Truffles is a dream come true - I had been obsessed with the idea of combining cacao fruit pulp with a 70% naturally creamy cacao such as my Chuncho Urusayhua.

Kokoa Kamili fermentary cacao with its lovely natural balance of citrus and coffee with nibs soaked in Glenmorangie single malt 10 year old whisky, which adds a beautifully smoky edge. I am thrilled to have been awarded Silver for my Kokoa Kamili 80% as I have been working on a.

Farmers Market stallholder. My passion lies in the development of a three to four stage flavour journey for each of my products, and in making subtle pairings which first and foremost support and show off the natural and complex cacao flavours. In my Whisky Nibs bars, I pair.

and Cacao Nib Truffle too. They are absolutely delicious! I make a Honeycomb Dark Milk bar with Hendal honey from my neighbour who is a master beekeeper, and use coffee in my coffee bars which is imported from Brazil and roasted by Sidinea from Cafezinho, a fellow Penshurst.

produce or producers, or making flavour pairings I am passionate about. For example, I use Kentish Cobnuts, a cultivated British hazelnut which has been grown in this part of South East England for hundreds of years. I make the bar with these included and I make a Kentish Cobnut.

Kokoa Kamili 80%, Silver for my Cacao Fruit Truffles, Bronze for my Whisky Nibs 70% bar, a Commended for my Mono Bravo Milk 50%, and Commended for my Kentish Cobnut Dark Milk bar. I make a range of dark and milk bars and have added inclusion bars over the years, reflecting local.

Today's AOC award winner profile is @CocoaRetreat 🤩. "This was my first time entering the Academy of Chocolate Awards. I have been sole trading as Cocoa Retreat for about two and a half years. I entered six bars/truffles and was delighted to receive Silver for my.

This ensures that we can extract the maximum amount of flavour and aroma from the cocoa beans, giving our clients a truly unique chocolate experience.".

treated delicately and with the utmost care, using unique protocols depending on each individual source. We roast at low temperatures and grind at low speeds over a long period. The total process takes around 90 hours to create a chocolate bar.