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Craft Chocolat Challenge

2025 - Season 4

This season is open from now until 02/21/25. Once entry is confirmed it will be listed below in its appropriate category. Entries are confirmed once they arrive. This page will be updated to reflect all entries. To enter fill out the form on the link.

Sample Judging Form

Judging Guidlines

2025 Craft Chocolat Challenge Entries

Dark Chocolate

sweets ESCALIER - 65% Nakhon, Thailand with Shiso (JAPAN)

21 Degrees Estate - 80% 21 Degrees Estate Cacao Farm, Kahalu'u Oahu Island, Hawaii (HI,USA)

Ametista - 70% Nakhon, Thailand (JAPAN)

Soothys - 70% Andhra Pradesh, India (INDIA)

Burnt Fork Bend - 72% Ecuador (MT, USA)

Prime Chocolate - 70% Cantagalo, São Tomé & Principe Raspberry Wine (BELARUS)

Chokaico Craft Chocolate - 70% VRAE CO-OP, Peru (CT, USA)

Filomena Craft Chocolates - 70% Bataan, Philippines (PHILIPPINES)

Milk Chocolate

Carobeans - 63% Uganda Semuliki Forest Toasted Goat Milk (MN, USA)

Burnt Fork Bend - 62% Ghana (MT, USA)

Prime Chocolate - 62% Cajamarca, Peru Goat Milk (BELARUS)

Enbarr Chocolate - 50% Finca, Belize Coffee Milk (NH, USA)

White Chocolate

Endless Forms Chocolate - Strawberries & Cream (CANADA)

Inclusions

sweets ESCALIER - 55% Tanzania Black Sesame Dark Chocolate (JAPAN)

Carobeans - Ucayali River, Peru Dark Chocolate with Passion Fruit, Orange, Guava (MN, USA)

Soothys - 70% Andhra Pradesh, India Dark Chocolate with Figs & Cheese (INDIA)

Chokaico Craft Chocolate - 70% Costa Esmeraldas, Ecuador w/ Negroni Infused Nibs & Orange Peel (CT, USA)

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