Registration period
Registration is open from May 14 to September 22. First, you register and describe your competition entry. In the next step, you send in the chocolates 1-2 weeks before the deadline. The fresher the chocolates, the better, but make sure they reach us well before the deadline.

Entries will be judged by a jury of master pastry chefs from SBoKM.

From all the entries submitted, the jury will select five finalists who will have the chance to compete to become the winner of the Praline SM 2025. The final competition will take place on the competition stage during Sthlm Food & Wine and Bak- & Choklad on Sunday, November 9.

Participation in the Praline SM is free of charge, but you must pay for your entry, shipping and delivery costs and any costs associated with the final.

Competition rules

– Your entry to the competition is personal and non-transferable.

– To participate in the selection for the final, you must submit 20 identical pralines (molded or hand-dipped) with a weight of 8-15g/praline.

– Each praline must have at least two different fillings.

– The competition entry should include your chocolates, list of ingredients, name of the chocolate, and your name so that we can match you with your submission.

– The entry must be received by Monday, September 22nd. If you leave the chocolates at Panem in Gamla Stan, Stockholm, they must be labeled with the name of the competition, Gustaf Mabrouk, your name and the name of the chocolates and list of ingredients.

If you are sending the chocolates, the deadline is September 22, and the current postmark applies. The package is then expected to reach Gustaf Mabrouk at Panem within approximately two to three working days.

The participant ensures that the chocolates are whole. Therefore, we advise you to pack the chocolates carefully and carefully and to use a traceable and safe transportation. Keep the tracking number/package ID of the package in case of any problems. (The organizers of the Praline SM are not responsible for and do not compensate for loss of shipment or other problems with transport).

The chocolates can be handed in personally or sent to:

Panem
Att: Gustaf Mabrouk, Pralin-SM
Stora Nygatan 26 111 27 Stockholm

– The selection for the final is made by SBoKM and decisions of finalists cannot be appealed.

– The finalists commit to be available for participation in the competition final on November 9 during Sthlm Food & Wine and Bak- & Choklad.

-All participants/competitors in Praline-SM 2025 undertake to participate in Sthlm Food & Wine and Bak- & Choklad’s marketing of the competition, for example on Instagram. The finalists undertake to participate in the sponsors’ digital channels and any other activities.

We look forward to seeing Sweden’s best praline makers in action.

Welcome to the Praline World Cup 2025