A growing number of American chocolate makers are working closely with cacao farmers around the world and creating a transcontinental food community that is raising the bar on quality while stimulating farming economies around the globe. Eligible entrants craft Good Chocolate from beans or liquor using no artificial ingredients or genetically modified soy lecithin, make efforts to know their cacao farmers, understand their supply chains and source sustainably grown cacao beans. View the full criteria for entry.


Sunita de Tourreil is the Founder of The Chocolate Garage and is dedicated to curating craft chocolate and strengthening the cacao supply chain: focusing on the growers, makers and customers. She has done hundreds of private and corporate tastings throughout the Bay Area, combining engaged education with tastings and pairings. Prior to curating chocolate, she could be found studying prions at UCSF. 

Chloe Doutre Roussel has been exploring the world of chocolate for more than 35 years, visiting plantations and production units, and collaborating with experts in various fields. She is committed to meeting the people behind the products to learn their stories, values, and visions, and to relentlessly analyzing processes, marketing, trends, and development strategies. Chloé is a former buyer at Fortnum and Mason, shop manager at Ladurée, author of The Chocolate Connoisseur, and creator of Chloe Chocolat in Paris. She has also worked with El Ceibo, a co-operative of cocoa farmers in Bolivia, to develop the first range of gourmet chocolate for export wholly produced by the cocoa growers. Chloé is a regular juror at the Academy of Chocolate Awards (AOC) and at the Northwest Chocolate Festival. She is member of honor of the AOC, founding member of the Academia del Chocolate of Ecuador, and member of the Advisory Board of the Fine Chocolate Industry Association (FCIA).

David Salowich (Chair Emeritus) directs the chocolate and retail program at Bittersweet Café. He also works as a chocolate evangelist, giving lectures, guided tastings and chocolate-themed events at Double Monkey Chocolate. Previously, David worked for Scharffen Berger.


Carla D. Martin, Lecturer, Harvard University
Bill Addison, Restaurant Editor, Eater


To Be Announced in June 2015.