2015 Edition

KEY FIGURES

• 146 samples of cocoa beans received and carefully processed into liquor and untempered chocolate for blind sensory evaluation by a panel of international sensory evaluation experts.

• 35 participating cocoa-producing origins.

• The best 50 samples selected and processed into chocolate (68.1% cocoa). Information available below on the samples (producer, genetic origin and contact details).

• 26 professionals and experts carried out the chocolate sensory evaluation.

• 17International Cocoa Awards celebrated at the Ceremony held on 28th October at 19:30 at the Salon du Chocolat in Paris, France.

RESULTS

Download the PDF of results and farmer contactshere.

PHOTOS

See all of the photos from the 2015 editionhere.