Judging chocolate is tiring, refreshing and, above all, delicious.
This week I had the extraordinary opportunity to take part in the inaugural International Chocolate Awards competition. Held during London’s renowned Chocolate Week and alongside Chocolate Unwrapped, the event brought together a global selection of entries and judges. Regional rounds from around the world culminated in these finals in London, making the competition both diverse and rigorous.
The judging panel was an inspiring mix of chocolate makers, food writers, connoisseurs and dedicated chocolate lovers — and me. As one of the few North American judges present, I felt honored and a little intimidated; I had never formally judged chocolate before. My fellow judges were generous teachers. They encouraged me to slow down, let the chocolate melt on the tongue rather than bite or mash it, and focus on the full sensory picture: aroma, texture, flavor development and finish.
We sampled roughly 140 different chocolates over two intense days. The tastings were organized into seven sessions, each lasting about two hours with roughly twenty selections per session. Across those sessions we covered the full range: white, milk and dark chocolate; plain bars and filled bars; single-origin chocolate and blends; bonbons, truffles and flavored pastes; fruit and nut inclusions; and more experimental flavor pairings. The variety was staggering and delightful.
Despite the inherently subjective nature of taste, the process was surprisingly methodical. The competition uses a detailed scoring system and clear, silent protocols during tastings to ensure fairness and consistency. Each judge recorded scores independently, and selections were compared and rechecked as needed. When conversation was allowed between sessions, the diversity of perspectives became immediately obvious: a chocolate one judge called transcendent might leave another shrugging. Those differences were part of what made the experience informative and humbling.
To keep our palates fresh between samples we were given a small spoonful of a neutral-tasting porridge — a soupy polenta — which worked wonderfully as a palate cleanser. It reminded me of grits from home and served its purpose perfectly, neutralizing the lingering cocoa and allowing us to evaluate the next sample with clarity.
I loved almost every chocolate I tried. Some of the most memorable moments came from flavors I normally wouldn’t seek out: unusual spice combinations, bold savory notes paired with dark chocolate, and fruit-infused ganaches that balanced sweetness and acidity beautifully. Tasting such a wide range pushed me beyond my usual preferences and opened my palate to new possibilities. The experience underscored how many distinct styles and philosophies exist within the craft of chocolate making.
Beyond the tasting itself, the event was an incredible opportunity to meet passionate people from across the chocolate world. Conversations with chocolatiers, fellow judges and writers enriched my understanding of bean sourcing, production techniques and flavor development. It’s one thing to enjoy chocolate; it’s another to learn the care and creativity behind each bite.
With this week behind me, my chocolate quest feels both satisfied and renewed. I left London inspired to seek out more single-origin bars, boutique confectioners and unusual flavor pairings. Next on my itinerary is a day trip to Brussels — one of the great chocolate capitals of the world — where I plan to explore shops, sample local specialties and continue learning.
Overall, participating in the International Chocolate Awards was a rewarding blend of rigorous tasting, cultural exchange and sheer enjoyment. If you love chocolate, events like this reveal just how much there is to discover: new makers, new techniques and new flavor possibilities that keep the world of chocolate endlessly fascinating.