Chocolate Diet Competition

Evaluation Framework — Chocolate Diet

Each creation is evaluated on 30 points using a grid combining artisanal excellence and nutritional performance:

Gastronomic and sensory criteria

Points

Tempering mastery 3

Initial snap, shine, demoulding, crystal stability — signs of successful tempering and correct cocoa butter crystallisation.

Taste balance 3

Dry/fat balance (dry matter/cocoa butter/amlou ratio), cocoa-filling harmony, amplitude and roundness on the palate.

Textures 2

Mouth melt time (fast/progressive/slow), creaminess, crisp/melting contrasts — reflection of composition and tempering.

Presentation & finishing 3

Regularity, sharpness, aesthetics, shine.

Aromatic identity 2

Aromatic bouquet on first bite (immediate notes), aromatic persistence (length on the palate, finish notes) — richness, clarity and complexity of the olfactory signature.

Creative originality 2

Innovation, personality, memorability.

15/15

Scientific and nutritional criteria

Points

Sugar-free compliance 3

Ingredient verification, substitutes used.

Nutritional quality of amlou 3

Choice of oilseeds, balanced integration.

Filling / citrus quality 2

Freshness, naturalness, health relevance.

Overall healthy coherence 2

Ingredient naturalness, limiting ultra-processing.

Relevance of nutritional narrative 2

Justification of health choices during the pitch.

Workstation management & organisation 2

Cleanliness, methodology, efficiency, zero waste.

Coherence between commitment and execution 1

Alignment between stated arguments and the reality of the product.

15/15

Total : 30/30

The jury's decisions are sovereign, final, and without appeal.