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April 2016 will see the launch of The Great British Savoury Chocolate (GBSCC). The National Challenge is entering its 3rd year. GBSCC launched with 'Salted Chocolate' in 2014 followed by 'Spiced Chocolate' in 2015. The 2016 challenge will become one of the largest and highest profile culinary competitions in the UK, giving both Professional and Amateur Chocolatiers an International platform to launch a new and unique 'Savoury Chocolate'.

This challenge has continued to grow, inspired by the win in 2015 of Amateur Chocolatier, 19 year old Zara Snell, whose 'Moroccan Rose' won great acclaim. GBSCC will also be running a 'Junior Savoury Chocolate Challenge' for 12-18 year olds. Being the first of its kind it will give them the opportunity to develop their chocolate making skills together with a bursary award and advice from a panel of expert mentors. The winner will have their chocolate made by a Professional Artisan Chocolatier, packaged and fast-tracked into a top London food hall to headline in the lead up to Christmas 2016.

In another exciting development the 2016 savoury challenge is set to cross the pond, as GBSCC travels to the USA under the GBSCC brand. Both Professional and Amateur Chocolatiers in USA will have the chance to compete with the same format as the UK challenge and headline at a high end US food retailer. Judging will take place in New York City and Los Angeles with judges from the world of chocolate, industry professionals and food media. Winners of US challenge will then take part in the new GBSCC World Championship to be held in the ever popular London's Olympia 'Chocolate Show' on Sunday, 17th October 2016, running concurrently with 'National Chocolate Week' on 10th-16th October.