Judges are gathering in London this week to choose the winners of the 2013 Academy of Chocolate awards.

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 William Curley, Switzerland’s Beschle and Italy’s Armedei.

The highest accolade, the coveted Golden Bean Award, will reward excellence from bean to bar and celebrate what the judges believe to be the finest dark chocolate. This award, along with the other winners will be announced in early March.

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.”