Chocolate Criteria

In order to be eligible for a Good Food Award chocolate products must be made according to the following criteria:

• By the company from bean to bar, or from liquor to bar. If from liquor to bar, the company must certify that a trained employee from the company was present and actively involved in the making of the liquor.
• Without artificial ingredients.
• Without genetically modified soy lecithin.

In sourcing their cacao, chocolate producers should make efforts to:

• Know their cacao farmers, whether it be in forging a direct relationship with them, or by understanding the relationship between the farmer and the supplier from whom the producer purchases their beans.
• Understand the growing practices of these farmers, in order to support cacao grown sustainably, without synthetic pesticides, herbicides, fungicides or fertilizers.