• The competition will be held at Sheffield College on Monday 6th June 2011.
  • The Chocolate Room will be open to competitors from 8am and there will be a two hour slot allotted for mise-en-place from 9am to 11am.
  • Competitors will then have four hours to make their creations between 11am and 3pm.
    Judges decisions and prize-giving will be at 3.30pm
  • At least one of the chocolates or the plated dessert should have a “fruity” component made using Ravifruit ambient purées
  • Products can be presented at any time during the 4 hours preparation period
  • Items will be judged on taste, balance of flavours, texture, appearance, working methods, skills demonstrated, originality and timing

The Tasks

Hand dipped/rolled truffles

Task 1: Competitors should produce a flavoured ganache of their own choice based around Keylink products.  From this base mixture they should produce approximately 12 shaped truffles enrobed in couverture and/or finished with an appropriate coating.
 
This is a classic chocolate and so the emphasis with this piece will be on the taste, texture and creativity of the truffle centre, which should be a conventional flavoured ganache without any inclusions. However decor/inclusion products can be used for the coating.
 
The use of truffle spheres will not be allowed.

Moulded chocolate pralines

Task 2: Competitors to produce 20 moulded chocolate pralines. Competitors may use their own moulds or alternatively these can be requested from Keylink.
 
The moulded praline may be filled with any one or combination of ganache, praliné, gianduja, marzipan or caramel and may contain inclusions. Innovation and originality should be a key feature. 
 
The use of pre-moulded chocolate cups/shells will not be allowed

A chocolate centrepiece

Task 3: Competitor to produce a small chocolate centrepiece.
 
The maximum height of this piece should be 50cms and it should be made completely from couverture..

A plated dessert

Task 4: Competitor to produce a 2-portion dessert suitable for restaurant service.
 
It may be hot or cold but the main component of the dessert should be couverture.