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The Chocolate Grand Prix at FoodService Australia

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Get ready for Australia’s newest and sweetest competition.

The best of Australia’s chocolate and pastry chefs will make their way to Melbourne to battle it out among one another as they strive to create the Best Chocolate Showpiece in this year’s Chocolate Grand Prix. 

The Chocolate Grand Prix will be held at FoodService Australia at the Royal Exhibition Building in Carlton on Sunday the 2nd of June. The winner of the competition will receive training at the international Cacao Barry or Callebaut Chocolate Academy, including accommodation and airfares. 

The competitors of the 2013 Chocolate Grand Prix are:

  • Bec Carins, Savour Chocolate & Patisserie School
  • Elaine Young, Cacao Fine Chocolates
  • Angelo Roche, Le Cordon Bleu
  • Ben Haslett, Jupiter’s Casino
  • Kye Lim, Burch & Purchase 

This year’s theme is an origami theme, and chefs will have nine hours to create, crystalize and assemble a chocolate showpiece up to 200cm high from liquid couverture.

The Chocolate Grand Prix is a live event, and all preparations for and elements of the showpiece must be made during the competition. 

Chefs must include Callebaut or Cacao Barry couverture in their showpieces, and they can also incorporate colours and metallic accents.

Competitors can order up to 10 kilograms of Callebaut or Cacao Barry chocolate for use in the competition. 

The event commences at 7 a.m. and finishes at 4 p.m. Judges will review the showpieces and announce a winner at 4:30 p.m.
 
The judges of the event are: 

  • Adriano Zumbo, Pastry Chef of Adriano Zumbo
  • Pascal Janvier, Sales Manager of Cacao Barry
  • Roberto Molleman, Executive Pastry Chef of Crown Casino
  • Deniz Karaca, Pastry chef at Epicure, Winner of Asia Pacific World Chocolate Masters

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