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UK Chocolate Dessert of the Year
A Pastry Competition opened to Student and Professional Chefs
Sunday 25thApril 2010
at
LE CORDON BLEU LONDON
114 Marylebone Lane, London W1U 2HH

Sponsored by Bragard and Valhrona

How to enter
 By sending your original detailed recipe together with the method (typed) and a clear picture of your Chocolate Dessert.
 In order to be selected to compete in the final, Judges will be looking for contemporary, original and creative plated desserts.
CLOSING DATES FOR ENTRIES
15th of MARCH 2010
Please attach your typed recipe with a picture of your dessert & application form (page 4) and post it to:
Loic Malfait
Le Cordon Bleu
114 Marylebone Lane, London W1U 2HH
Or at lmalfait@cordonbleu.edu

The theme
The professional candidates
 You will need to prepare 4 plates of the same Dessert within four hours using at least one of the Valrhona chocolates from the:
“Grands Crus de Terroir Range”
 Araguani  Macae  Manjari  Alpaco  Tainori  Nyangbo
 You will have to bring your own ingredients.
 Ingredients can be scaled but nothing should be ready cooked or ready mixed.
 In the dessert you should have at least three different textures and one should have tempered chocolate.
The student candidates
 You will need to prepare 4 plates of the same Dessert within four hours using at least one of the Valrhona chocolates from the:
“Grands Crus de Terroir Range”
 Araguani  Macae  Manjari  Alpaco  Tainori  Nyangbo
 You will have to bring your own ingredients.
 Ingredients can be scaled but nothing should be ready cooked or ready mixed.
 In the dessert you should have at least two different textures and one should have tempered chocolate
The Prizes
For the Students
 A fantastic collection of pastry books worth £400.
For the Professionals
 An original masterpiece created by the French artist Christian Champagne presented by His Excellency the French Ambassador Mr Maurice Gourdault-Montagne
 A training at the Valrhoan chocolate school “l’école du grand chocolat” worth £1400
 Then your dessert will be featured at the Black tie dinner of the Association Culinaire

GET MORE DETAILS HERE