Chocolate

Chocolate Criteria

To be eligible for the Good Food Awards, chocolate entries must meet the following criteria:

Made by the entrant from bean to bar in the USA.
Free of artificial and synthetic colors, flavors, preservatives and other ingredients.
Free of genetically modified ingredients.
• Adherent to the FDA standards of identity for chocolate.
• Available for retail sale in the 2016 calendar year, prior to September.

Cacao must be sourced in compliance with the following standards:

• The origin of beans must be traceable, ordinarily to a particular growing region of a country and ideally to a processing facility, farm or cooperative.
• Bean sourcers must ensure that price premiums meet or exceed Fair Trade minimums relative to the world commodity price, either through direct trade or through publicly stated policies and in-place processes.
• Sourced with price transparency throughout the supply chain.
• Farm-gate priced at or above Fair Trade minimums.
Wherever possible, sourced from farms or cooperatives where transparent, documented practices ensure fair and humane work standards for all laborers.
• Wherever possible, sourced from farms or cooperatives with a transparent, documented emphasis on sustainable farming practices including: water conservation and minimizing or eliminating the use of synthetic fertilizers, pesticides, herbicides and fungicides.

Other ingredients (sugar, cocoa butter, lecithin, vanilla, milk powder, flavorings, inclusions, etc.) must be sourced in compliance with the following standards:

• Grown with minimal or no use of synthetic fertilizers, pesticides, herbicides and fungicides, and traceable.
 Wherever possible, sourced from farms or cooperatives where transparent, documented practices ensure fair and humane work standards for all laborers.
• Wherever possible, all dairy and other animal-derived products should be sourced in compliance with the Animal Welfare Approved guidelines that define “good animal husbandry.”

Additionally, chocolate entries must fit within one of the following four subcategories of bars, containing no ingredients other than those listed:
• 
Dark chocolate bars (may not contain ingredients other than cacao, sugar, cocoa butter, lecithin, vanilla).
 Milk chocolate bars (may not contain ingredients other than cacao, sugar, cocoa butter, milk solids, milk fat, lecithin, vanilla).
• White chocolate bars (may not contain ingredients other than sugar, cocoa butter, milk solids, milk fat, lecithin, vanilla).
• Flavored or inclusion bars* (containing at least one ingredient other than those permitted for dark, milk, or white bars).                                                                

* Bean-to-bar makers may enter flavored or inclusion bars in their choice of the Chocolate or Confections category.