April Registration Deadlines for 2019 Toffee and White Chocolate Awards

April Registration Deadlines for 2019 Toffee and White Chocolate Awards

The International Chocolate Salon is pleased to announce that Entry Registration is now open for 2019 Best Chocolate Bars, White Chocolate, Vegan Chocolate, Spicy Chocolate, and Best Caramels. April registration deadlines are: BEST WHITE CHOCOLATE Annual White Chocolate Salon Competition Registration Deadline: April 12, 2019 Product Submission Deadline: April 19, 2019 : REGISTER HERE TOP TOFFEE Annual Toffee Chocolate Salon Competition Registration Deadline: April 21, 2019 Product Submission Deadline: April 26, 2019 : REGISTER HERE To see the full schedule of registration deadlines and product submission deadlines, visit the awards competition page here. REACH NEW MARKETS, NEW PEOPLE, NEW CLIENTS & NEW PARTNERS; LAUNCH NEW PRODUCTS AND MEET NEW PRESS...
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2018 Chocolate Award Registration Deadlines Update

2018 Chocolate Award Registration Deadlines Update

2018 Chocolate Awards ICS Registration Deadlines Update White Chocolate close March 16 | Toffee April 20 | May 31 for Bars, Spicy, Vegan Chocolates | June 15 for Caramels CELEBRATE YOUR CREATIONS BE THE BEST, GO FOR THE GOLD REACH NEW CLIENTS & FOOD & MEDIA AWARDS REGISTRATION TIMELINES - Caramels (Registration closes June 15) - Chocolate Bars (Registration closes May 31) - Toffee (Registration closes April 20) - White Chocolate (Registration closes March 16) - Bridal Chocolate (Dates TBA) - Truffle Artistry (Registration closes October 31) - Hot Cocoa and Drinking Chocolate (Results announced here) - Chocolate Valentine Awards (Results announced here) - Spicy Chocolate Registration closes May 31) - Vegan Chocolate (Registration closes May 31) - Asian Flavors (New, TBA) To ENTER OR LEARN MORE, go to the Awards Registration page ...
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2017 Top Toffee Awards Announced

2017 Top Toffee Awards Announced

We are proud to present the results of the 2017 TOFFEE AWARDS Competition.The International Chocolate Salon Awards for the 2017 TOFFEE AWARDS are based on the combined total number of votes received by each entrant from the Judging Panel.The Judging Panel consists of National and Regional Magazines, Newspaper and Blog Editors, plus Topic Experts, Local Chefs and Food Gurus. The award winners below have the honor of being able to display and use the Official Award Winner title and award logos, as well as use items (such as the Award Winner lapel pin), as well as use Custom Award Certificates, and logo award merchandise. Best Ingredient Combinations GOLD EHChocolatier Brown Butter Toffee SILVER Ava's Premium Toffee Classic Almond toffeeRosie Rae's Toffee Peanut Butter and Chocolate Toffee BRONZE Mel's Toffee Collaboration Toffee with Dark Horse Brewery Raspberry AleTombo Toffee Orange - No. 11Tomo Toffee Dark Chocolate Toffee Best Taste GOLD EHChocolatier Brown Butter Toffee SILVER Tomo Toffee Dark Chocolate Toffee BRONZE Chocolate Inspirations, Inc English Toffee-1/2 lbLaurie's Chocolates Sea Salt ToffeeRuth's Toffee Almond Toffee -- Dark...
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2017 Chocolate AWARDS Call for Entries

2017 Chocolate AWARDS Call for Entries

TasteTV and the International Chocolate Salon are pleased to announce the following Chocolatier and Confection awards competition and event updates: ANNUAL INTERNATIONAL CHOCOLATE SALON AWARDS COMPETITION: Best Chocolate Bars Top Toffee Best White Chocolate Best Bridal Chocolates Top Caramels Best Vegan Chocolate* (NEW) Best Spicy Chocolate* (NEW) Registration Now Open Registration closes in May (June for Caramels) Details and to Register here...
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2016 Chocolate AWARDS Call for Entries

2016 Chocolate AWARDS Call for Entries

TasteTV and the International Chocolate Salon are pleased to announce the following Chocolatier and Confection awards competition and event updates: ANNUAL INTERNATIONAL CHOCOLATE SALON AWARDS COMPETITION: Best Chocolate Bars Top Toffee Best White Chocolate Best Bridal Chocolates Top Caramels Registration Now Open Registration closes May 26th (June 11th for Caramels) Details and to Register here...
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