Chocolate desserts

The theme of the " Grands crûs Valrhona Chocolate dessert " is open.

For this test the teams are required to prepare :

One dessert for presentation purposes, to serve 6 persons, to be integrated in a sugar creation composed for 2/3rds of cooked sugar (drawn, blown, cast),

Two desserts of same composition to serve 10 persons, for tasting purposes.

Individual portions should weigh between 75 g. et 125 g per person.

The chocolate dessert prepared for the buffet will be placed on a 60x40 cm base.

The teams will be provided with "Grands crûs de Valrhona" chocolate coating (Guanaja, Pure Caribbean, Manjari, Jivara, Araguani), also other Valrhona "laboratory" products

 

General instructions for presenting the chocolate 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).