Classic Fine Foods and Valrhona Chocolate have launched a Christmas dessert competition, where pastry chefs can win a trip to New York.
Leading importer and distributor Classic Fine Foods has partnered with Valrhona chocolate to launch a Christmas dessert competition for pastry chefs.
Pastry chefs have until the 26 September to submit their idea for a ten portion Christmas entremet (a multi layered mousse-based cake with various complementary flavours and textural contrasts) using their choice of Valrhona chocolate, a Capfruit fruit puree and one item from edible decoration specialist PCB.
Entrants should send their name, company, contact details, a full description of the entremet and full recipe and two high resolution images (to illustrate the outside and interior of the entremet) to firstname.lastname@example.org before midnight on 26September.
Entries will then be shortlisted based on a professional panel made up of Maxime Michelot (jury president/winner of last year’s contest), Denis Drame (pastry chef for the classic fine food taste lab) and Luke Frost (Valrhona’s pastry chef) as well as anonymous votes received for each entry on Classic Fine Foods’ webpage.
The final judging will take place on 1 November, with the five finalists invited to recreate their entremet in a live competition final at Classic Fine Foods’ Taste Lab Kitchen. Each entry will then be blind tasted by both a press panel and the professional panel.
The first prize will be a two day hands-on training course at Valrhona’s new Chocolate School in Brooklyn, New York, including flights and four night’s accommodation.
Second prize will be a three day hands-on training course at the Classic Fine Foods Taste Lab.
Third prize will be dinner for two at a London Michelin Starred restaurant.