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Registration for Cacao Barry® L’Art du Chocolatier™ Challenge 2013 starts today

September 10, 2012
  • Prestigious chocolate competition encourages U.S. pastry chefs to showcase skills and meticulous craftsmanship using premium French chocolate
  • Top pastry chefs vie for coveted title in 3rd annual competition
  • Deadline to register is Nov. 23; application packages are due Nov. 27 or 28

Chicago/USA, Sept.10, 2012Cacao Barry®, the French premium chocolate brand, is searching for the next Chocolatier of the Year in the United States in the 3rd annual L’Art du Chocolatier™ Challenge, a competition that showcases creativity and craftsmanship in pastry creations using the world’s renowned chocolate brand. 

The L’Art du Chocolatier™ Challenge 2013 is currently open for registration at www.LArtDuChocolatier.com, and applicants must register by midnight ET on November 23. Once registered, contestants are asked to submit an application package, which includes a portfolio as well as one gâteau de voyage and two jars of spreadable paste.

Entrants must ship the application package on Nov. 26, and it must be received on Nov.27 or 28 at the Barry Callebaut Chocolate Academy in Chicago. Any packages that are shipped before or after these dates will be disqualified. Tastings will take place on Nov. 30.

Official contest rules, requirements and entry form are available at www.LArtDuChocolatier.com.

The top eight finalists will be selected and flown to Chicago to compete at the state-of-the-art Barry Callebaut Chocolate Academy the weekend of May 17-18, 2013 for the chance to be crowned Chocolatier of the Year 2013. Finalists will be notified the first week of December.

Each finalist will ship two finished gâteaux de voyage and two jars of spreadable paste on May 13, 2013 for delivery on May 14 or 15, 2013. The gâteaux de voyage and spreadable paste must be identical to the ones submitted in the application process. Finalists also will have eight hours to prepare their chocolate showpiece, chocolate tablets, desserts in a glass and sugar confections. All of the finalists’ creations must reflect this year’s theme of “Africa”. A panel of renowned pastry chefs will evaluate the items based on the published judging criteria. 

With a rich French heritage dating back to 1842, Cacao Barry® is associated with innovation and passion among the finest pastry chefs in the world. Since founder Charles Barry traveled to Africa in search of the finest cocoa beans to create his first connoisseur’s chocolate 170 years ago, the brand’s vision always has been that the chocolate-maker’s craft is an art form.


About Cacao Barry® (www.cacao-barry.com):

By constantly inventing and reinventing Pastry and Gastronomy, France gave its name and mark to this art. It is a tradition envied by the whole world. It is all about creativity, innovation, and above all passion. Since its creation in 1842, Cacao Barry® has been entirely committed to this heritage. Today Cacao Barry® provides the most complete palette of products, to all passionate chocolate craftsmen around the world: chocolate and couvertures, pralinés, origins and exclusive plantations, decorations and moulds, inspiring them and opening doors to new creative experiences. Besides, Cacao Barry® offers the widest international community of chocolate professionals, Ambassadors’ Club and Chocolate Academies to support craftsmen and chefs on their quest for perfection. Cacao Barry® is a global Gourmet brand of Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate.

Barry Callebaut:

With annual sales of about CHF 4.6 billion (EUR 3.6 billion/USD 5.0 billion) for fiscal year 2010/11, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate – from the cocoa bean to the finished chocolate product. Barry Callebaut is present in 27 countries, operates around 40 production facilities and employs a diverse and dedicated workforce of about 6,000 people. Barry Callebaut serves the entire food industry focusing on industrial food manufacturers, artisans and professional users of chocolate (such as chocolatiers, pastry chefs or bakers), the latter with its two global brands Callebaut® and Cacao Barry®. Barry Callebaut is the global leader in cocoa and chocolate innovations and provides a comprehensive range of services in the fields of product development, processing, training and marketing. Cost leadership is another important reason why global as well as local food manufacturers work together with Barry Callebaut. Through its broad range of sustainability initiatives and research activities, the company works with farmers, farmer organizations and other partners to help ensure future supplies of cocoa and improve farmer livelihoods.


Contacts for the media:

Christie Ly

Grayling for Cacao Barry®

Phone: 213-802-1153



Sally Howard

Grayling for Cacao Barry®

Phone: 202-863-4225