rus / eng
IV Festival of chocolate art “Chocoladomania”
«Today participation in competitions gives to experts of restaurant and hotel business possibility to show level of individual skill and becomes frequent a springboard to successful career.
Besides it professional competitions – an effective way to raise prestige of the enterprise or restaurant to draw the attention of mass-media and a wide audience to an institution …»
(E.Shramko)
Theme: ‘Circus”
The competition consists of three parts. Everyone part have own point. The fourth point will give for professionalism, a way to work. The sum of points, will define the winner
1. The chocolate sculpture
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The sculpture should be made before competition and is brought on an exhibition in day of competition. To all participants will give half an hour if the sculpture will require small completion or repair before it will be presented to jury.
- Size of place is- 1.5 × 0.9 m
- Subjects of chocolate sculpture can be free
All components must be made chocolate only: Powder, Plastic weight, chocolate flakes.
Natural painting also is admissible. |
2 . The chocolate dessert.
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The candidate should make a dessert in day of competition and present jury for test. The same dessert should be presented at an exhibition (it is made in advance).
- The dessert can be made only: mousse, ganache, cream.
All parts of dessert must be made on the place (biscuits can be made an advance only)
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3. Praline
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- The candidate should make three various kinds of a praline which can be made only on a place.
- Each praline should be made for jury during competition and for an exhibition (in advance).
- Natural painting chocolate and various components for filling a praline (nuts, alcohol, etc.)
Time for competition is 3 hour.
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We give you for competition:
- plate
- marble plates
— a planetary mixer - the microwave
- convection oven
- a refrigerating machinery
Stock of chocolate work could be you.
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