Entries must emphasise chocolate as the chief ingredient, both in element and appearance, although additional ingredients may be used.
These ingredients may include (not limited to) marshmallows, caramels, nougats, creams, pralines, dried or candied fruit, pate de fruit, nuts, colourings, and flavourings. Use of other ingredients is permitted.
Entries may be presented in any form ranging from bars, bonbons, and truffles, to your own unique creations.
Each chocolatier is permitted a maximum of 3 entries.
