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Sorry! This year's World Fairtrade Challenge is over! You can still support Fairtrade in many ways and celebrate Fairtrade every day with your purchases.

Thanks to people like you, more hard-working farmers and workers around the world can build better lives and brighter futures.

How? Well, there’s the Fairtrade Minimum Price for many products, which acts as a safety net when market prices drop below sustainable levels. And then there’s the Fairtrade Premium, an extra sum of money paid on top of the selling price that farmers choose how to spend. That could be improving their livelihoods through learning new farming techniques, building schools, investing in better healthcare or protecting the environment.

Our shared goal is a fair deal for all farmers and workers. Although we still have a long way to go, there are plenty of wins to celebrate.

Find out more about how you can support Fairtrade:


About the World Fairtrade Challenge

From May 12-14, 2017, join Fairtrade farmers, workers and supporters for the World Fairtrade Challenge. 

Treat your colleagues, friends or customers to Fairtrade products like chocolate, coffee or bananas. 

Organize your own Fairtrade Celebration, no matter how big or small. It could simply be the moment you eat a Fairtrade product, a coffee break with work colleagues or a dinner with family. It’s all a cause for celebration because it means Fairtrade farmers and workers getting a fairer deal.

Let’s create the biggest Fairtrade Celebration the world’s ever seen!

Check out the Fairtrade Celebrations Map

Chocolate Truffles

Decadent chocolate truffles featuring Fairtrade certified chocolate, vanilla, and honey.


6 dozen. Total time 2.5 hours.


  • 28 oz. heavy cream
  • 8 tbsp. Fairtrade honey
  • 32 oz. Fairtrade bittersweet chocolate, cut into small bits (1/4 inch)
  • 7 oz. unsalted butter, room temperature
  • 4 tbsp. Fairtrade rum
  • 10 tbsp. unsweetened Fairtrade cacao powder
  • 2 tbsp. Fairtrade vanilla


  1. Put the cream and honey in a saucepan and bring to a boil. Remove from heat and add the chopped chocolate. Cover up and let the mixture stand for 5 minutes. Then add the butter and stir with a whisk until smooth.
  2. Transfer the mixture in a small bowl and mix in the rum. Allow to cool for 30 minutes, then refrigerate for 1 1/2 hours.
  3. Using the ice cream scoop, scoop out 1 inch balls lining them on the parchment lined cookie sheet in neat rows. Refrigerate for 15 minutes.
  4. Put the cacao in a shallow dish. Roll each truffle in the cacao, one by one, until completely covered. Truffles are ready to serve.

Thanks to Chicago chef, Tamiz Haiderali, for this recipe.