Plate of desserts

The "Plate of Desserts" must be typical of the country represented, in particular it should include local products from that country.

Teams will be required to prepare 13 dishes for this test :

One plate of desserts for the buffet, with an artistic presentation base created using chocolate only,

12 plates of desserts for tasting purposes (one plate per every two jury members).

The plate of desserts prepared for the buffet should be placed on a 60x40 cm base.

The Organising Committee will provide white plates, 28-30 cm in diameter.

General instructions for presenting the Plate of desserts : The desserts will be presented facing the audience. The presentation tables will be supplied, dressed with a table cloth (length: 200 cm width: 80 cm, height: 75 cm). Background decoration is not permitted. Material, fabric, bases, colouring coating will be supplied by the teams. The use of rotating bases will be tolerated under certain conditions. Dimensions exceeding those specified in the regulations will entail the elimination of the team. All elements entering the composition of the dessert are required to be edible (except stems serving to support leaves and branches).

 

 

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