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Tree to Bar

1. Name of Product
2. Product Description
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3. Ingredients
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  • The manufacturing process from tree to bar, i.e., growing, fermenting, roasting, grinding, refining, conching and moulding, must take place and be controlled by a single business in the country or island where the cacao is grown.  
  • Dark, Milk or White bars are permitted.
  • A minimum of 60% cocoa solids for dark chocolate, 30% for milk and 30% cocoa butter for white chocolate is required.
  • The bar must not contain any artificial additives.  Lecithin is permitted.
  • No vegetable fat, other than cocoa butter, is permitted.
  • The category is for plain (no added flavour) bars only.  No vanilla or salt is permitted in this category; please enter all bars containing vanilla and/or salt in the Flavoured Bars category.
  • Bars with the inclusion of cacao nibs should also be entered in the Flavoured Bars category.
  • Where a bar is deliberately 'coarse ground' please indicate this; it will be relayed to the judges.
  • Please submit chocolate bars to a minimum total weight of 250g. 
  • Please submit bars as sold for retail; bars submitted in actual retail packaging will be considered automatically for a Bar Packaging award.
Multiple entries are permitted.