A Blind Judging That Rewards Pure Craft
On June 19, 2026, the Perth Royal Food Awards chocolate category returned after a hiatus, and the results delivered a powerful statement about the state of Australian craft chocolate. Ninety entries were judged across a diverse range of styles—from bean-to-bar creations to truffles and hand-painted bonbons—with 10 Champion Trophies awarded alongside 43 gold, 23 silver, and 12 bronze medals.
The competition’s highest honour, the Champion Chocolate Trophy, was awarded to Bon Bonbon, a boutique chocolatier from East Fremantle, Western Australia, for its 12 Piece Signature Collection Box. The victory was particularly remarkable given that Bon Bonbon had opened its doors to the public less than a year before the awards.
The Significance of Blind Judging
“Because the awards are judged blind, this recognition is especially meaningful,” said founder Di Bain. “It means our chocolates were evaluated purely on flavour, craftsmanship and quality”. This emphasis on blind evaluation underscores a critical principle in the craft chocolate movement: that exceptional quality should be judged without the halo of brand recognition.
Bon Bonbon’s ambition, according to Bain, “has always been to elevate the chocolate gifting experience by pairing exceptional flavour with beautiful design”. Every bonbon is painted, filled, and finished by hand in the East Fremantle studio, reflecting the labour-intensive craftsmanship that defines Australia’s premium chocolate sector.
A Diverse Field of Champions
The 2026 awards recognised excellence across a remarkably diverse range of producers. Other Champion Trophy winners included Bracegirdles House of Fine Chocolate from South Australia, Gari Yala from Chocolate on Purpose in New South Wales, Knights Delights and Whitfield Estate Chocolate from Western Australia, and Chocolat Philippe from Erskineville, NSW.
This geographic and stylistic diversity reflects the decentralised nature of Australia’s craft chocolate industry. Unlike the beer or wine industries, which have established regional identities, Australian craft chocolate is flourishing across every state and territory, from urban Melbourne to rural Tasmania.
The Judging Criteria: Rigour and Transparency
Entries were assessed through a rigorous blind judging process, evaluated on appearance, texture, flavour balance, innovation, and overall quality. Chocolate bars were judged on characteristics including sheen, snap, structure, and flavour, while truffles and individual chocolates were assessed for finish, mouthfeel, flavour combinations, and craftsmanship.
Royal Agricultural Society of WA chief executive officer Robyn Sermon captured the broader significance of the competition: “Food has a wonderful way of bringing people together, and few products do that quite like chocolate. Whether shared with family and friends or gifted to mark a special occasion, chocolate is often part of our most cherished moments”.
What Awards Mean for the Market
Awards such as the Perth Royal Food Awards serve multiple functions in Australia’s chocolate ecosystem. For emerging producers, they provide third-party validation that can accelerate retail listings and direct-to-consumer sales. For established brands, they reinforce premium positioning. And for consumers, they offer a trusted signal of quality in a market where the number of craft producers continues to grow.
The return of the chocolate category to the Perth awards after a hiatus is itself a signal: demand for premium, judged chocolate in Australia has reached a level that justifies dedicated competition. As the craft sector expands and mainstream brands continue to premiumize, awards will play an increasingly important role in differentiating genuine craftsmanship from marketing positioning.
