The panel of expert judges will include pastry chef Claire Clark MBE, chef patissier Yolande Stanley and chef restaurateur Mark Hix. They will be choosing from over 425 entries from the world’s finest chocolatiers like the UK’s 
This year’s entries will range from regular favourites - salted caramel, nuts and citrus fruits - to the daring - blue cheese and biscuit. Other flavours this year include peanut butter, apple pie and brandy and seasonal rhubarb.
Academy chairman, Sara Jayne Stanes said: “The Academy’s mission is to promote fine chocolate and this year’s 
event, which has attracted more new producers from across the globe than ever before, reflects a growing market and recognises the work of cocoa farmers and many exceptionally fine products.” The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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