CONTINENTAL QUALIFIERS
EUROPE

Natural products are an endless source of inspiration for the pastry chefs of tomorrow who endeavour to highlight the vegetal world.

The game is on, 5 countries will be competing in a 5 hours competition to create: 10 desserts on a plate including chocolate and a honey plant, 3 frozen fruits desserts, a sugar and a chocolate sculpture

10 desserts on a plate

To include chocolate as well as one of the following herbal plants in infusion, extraction or other technique to capture the flavor:
eucalyptus, sage, rosemary, lavender, wild thyme, mint, linden, poppy, Bleuet, immortal.

We ask the teams to build the dessert on a plate for a “vertical” tasting: all the components and flavors of the dessert must be able to be enjoyed with one bite.

Concerning the dessert on a plate all elements must be edible.

3 frozen fruits desserts

All three desserts must be identical in shape, composition and decoration.
They may be prepared before the contest but must be finished on site: icing, coating, decorative elements, etc.

All the finishing including icing for the three desserts must be added during the contest. All decorative pieces and items must be edible.

Chocolate sculpture

The creation will be made using exclusively chocolate only and will be entirely prepared on site.

It must be composed of :
– Moulded chocolate. Full-block moulding is forbidden. Hollow moulding is mandatory.
– Chocolate in all its forms (modelled, cut out, shaped, sculpted etc.)
This preparation must include the presentation of the dessert on a plate.

Only 20 Kg of dark chocolate will be supplied to each team to create their artistic piece, in an eco-responsible approach to optimizing raw materials.

All the elements use in the composition of this artistic creation must be edible.

Sugar sculpture

The creation will be made using sugar only and will be entirely prepared on site. It must include at least 50% drawn sugar and blown sugar.
The remainder of the sugar work will be free composition. However, hollow moulding remains mandatory.
It must obligatorily integrate the presentation frozen fruit dessert.

All the elements use in the composition of this artistic creation must be edible.