Reinventing the Healthy Chocolate

Where nutrition, craftsmanship, and innovation meet.

The Chocolat Diet competition celebrates innovation in pastry and chocolate. Candidates are invited to rethink traditional chocolate.

Take the challenge Explore the evaluation framework

Who can apply?

The Chocolat Diet competition is open to cocoa and pastry professionals. Beyond titles, we seek curious and committed minds.

Artisan chocolatiers

Master chocolatiers

Confectioners specialized in cocoa

Pastry chefs

Pastry sous-chefs

Artisan baker-pastry chefs

Chocolate dessert creators

Pastry schools

Hospitality institutes

Culinary training centers

Required productions

Chocolate bars

12 bars in total
Milk or dark chocolate, your choice
Sugar-free
Flavors from their country of choice

Chocolate & citrus bonbons

22 chocolate bonbons
Citrus-based, sugar-free
Free choice of citrus

Vegan chocolates

22 vegan chocolates, sugar-free
Fully plant-based creations

What candidates must bring

Mandatory requirements

Their own displays to showcase their creations
All ingredients and products needed for their creations
Official Nuthex-branded attire with the candidate's name

Evaluation framework

The jury reviews each axis below to assess technical rigor, nutritional quality, and creative coherence.

🍫 Cocoa selection & composition

Criteria focused on raw materials, chocolate purity, and traceability.

Recommended minimum cocoa content (%)
Bean quality (origin, fermentation, roasting)
Cocoa butter purity
No non-compliant fat substitutes
Traceability and certification (ethical / sustainable)

🍯 Sweetening strategy

Sweetening strategy, alternatives, and impact on glycemic and aromatic profile.

Reduction of added sugar (%)
Estimated glycemic index
Use of sweetening alternatives (polyols, fibers, etc.)
No controversial sweeteners
Consistency between sweetness profile and aromatic balance

🧪 Nutritional optimization

Process mastery (tempering, crystallization) and texture / nutritional stability over time.

Tempering mastery
Crystallization control
Texture stability
Structural integrity
Storage without nutritional degradation

🏭 Processing & structure

Nutrient density, macronutrient balance, and clean formulation without unnecessary additives.

Nutrient density (fiber, protein, micronutrients)
Fat / carbohydrate / protein balance
Fat quality (fatty acids)
Calories per serving
No unnecessary additives

✨ Reformulation & innovation

Smart ingredient substitution
Optimization without sensory loss
Clean-label approach
Balance between nutritional performance and pleasure

Awards & recognition

More than prize money – a celebration of artisanal excellence and nutritional responsibility.

Three distinctions. One standard: perfect chocolate.

Winner

Winner - Second prize

10,000 MAD

Innovation & balance award

Cocoa quality and formulation
Texture and snap mastery
Sensory and aromatic balance