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World Finals :

FAQ

1. DESSERT : Can I serve my dessert in glasses instead of on plates?
2. DESSERT : Is it possible to use the plates of the Organising Committee? It is very difficult for me to bring them.
3. DESSERT : Can I serve a suitable drink with my dessert (wine, cold or hot drink)?
4. DESSERT : Is it possible to serve ice-cream with my dessert?
5. DESSERT: For the dessert I plan to use a biscuit, similar to the one in my cake. Can I prepare this sponge or biscuit base in advance?
6. DESSERT : Can products like isomalt, fruits, sugar, decorative products etc be used?
7. DESSERT : Can I bring a biscuit / cookie / other base for the dessert prebaked?
8. DESSERT : Can I bring a plate that has been sprayed in advance?
9. PASTRY : Can I use fruit and other non-chocolate products to decorate the cakes?
10. PASTRY : Is there a maximum dimension for the cake?
11. PASTRY: Can I use M-7PAIL?
12. PASTRY: The rules say 'The inside of the cake must contain enough chocolate or cocoa to give the cake a dominant chocolate taste'. Is it only the inside that has to be in chocolate? What is meant by the inside?
13. PASTRY: Can the biscuit be brought backed or prebacked? What is meant by a base?
14. PASTRY: Can the biscuit be brought baked or prebaked?
15. PRALINES : Can I decorate the moulded praline?
16. PRALINES: What is meant by a praline?
17. PRALINES : I would like to use olives in syrup, or confite olives. Can I bring this, or do I have to bring them fresh and boil them with syrup there?
18. SHOWPIECES : What is the difference between the 2 showpieces that must be presented at the finals?
19. SMALL SHOWPIECE : When does this have to be made?
20. SMALL SHOWPIECE : Can you please explain what a 'commercial showpiece' is?
21. BIG SHOWPIECE : What are the contestants allowed to prepare on 19-20/10/2005 at the schools that are at thair disposal?
22. BIG SHOWPIECE : When do the 5-10 pralines of each type have to be places on the showpiece?
23. BIG SHOWPIECE: Maximum 50% of the surface of the showpiece can be sprayed. Is the limitation including chocolate and cocoa butter?
24. BIG SHOWPIECE: Does the jury only evaluate the showpieces between 18h30 and 19h30 or also during the assembling of the pieces?
25. BIG SHOWPIECE: What is the colour of the base?
26. BIG SHOWPIECE: Is the height of 1m50 obligatory?
27. BIG SHOWPIECE: Can I bring my own commis / assistant for support while assembling the showpiece?
28. BIG SHOWPIECE: Is there a space available to spray (parts of) the showpiece, and an electric supply for the contestants?
29. BIG SHOWPIECE : Can I bring the showpiece ready for display, or do I need to assemble it at Salon du Chocolat?
30. BIG SHOWPIECE : Can I use edible vernish on the showpiece?
31. BIG SHOWPIECE : Can I mix the cocoa butter with gold / silver powder?
32. INGREDIENTS AND EQUIPMENT: When will the ordered ingredients be available in Paris?
33. INGREDIENTS AND EQUIPMENTS: How large are the marble tablets that are available during the competition at Ecole Lenôtre? Are they part of the work table?
34. INGREDIENTS & EQUIPMENT : Can I use precoloured cocoa butter?
35. INGREDIENTS & EQUIPMENT : Can I use all products in the Cacao Barry / Callebaut / Carma ranges?
36. DRESS CODE: Does Barry Callebaut prepare a chef jacket for the contestants?
1.   DESSERT : Can I serve my dessert in glasses instead of on plates?
Yes, the finalists are totally free to choose the presentation of their dessert. They bring their own plates or glasses and other serving material.
2.   DESSERT : Is it possible to use the plates of the Organising Committee? It is very difficult for me to bring them.
Yes, if you order them in advance, you can use plates of the Organising Committee. Please advise whether you need shallow of flat plates and we'll send you a picture.
3.   DESSERT : Can I serve a suitable drink with my dessert (wine, cold or hot drink)?
Yes, you can, but this is not at all compulsory. In that case, the contestant must also bring the necessary glasses or cups.
4.   DESSERT : Is it possible to serve ice-cream with my dessert?
Yes, if you make the ice cream in place. Freezers are available. If necessary, the contestants should bring his own cream maker or prepare it by hand in place. If you wish to bring an electric ice cream maker, pease do not forget to request authorization on the required form!
5.   DESSERT: For the dessert I plan to use a biscuit, similar to the one in my cake. Can I prepare this sponge or biscuit base in advance?
No, only the sponge, biscuit or other base for the pastry can be brought. For the dessert everything must be prepared during the contest.
6.   DESSERT : Can products like isomalt, fruits, sugar, decorative products etc be used?
Yes they can. No limits on ingredients for the showpieces.
7.   DESSERT : Can I bring a biscuit / cookie / other base for the dessert prebaked?
No, for the dessert everything must be prepared during the competition.
8.   DESSERT : Can I bring a plate that has been sprayed in advance?
Yes, this is allowed. The spraying on the plate is considered part of the plate, and not part of the dessert. It will be judged as part of the 'presentation', as if it would have been a decoration already existing on the plate.
However, spraying or decorating the plates during the competition, will be more appreciated by the jury.
9.   PASTRY : Can I use fruit and other non-chocolate products to decorate the cakes?
Yes, you can.
10.   PASTRY : Is there a maximum dimension for the cake?
No, the finalist is free to choose the dimensions. Only 2 limits : 1 cake serves 8 people and the maximum weight of a cake is 1kg.
11.   PASTRY: Can I use M-7PAIL?
Yes, this can be used as a Callebaut ingredient and has to be ordered in advance. It cannot be brought from home.
12.   PASTRY: The rules say 'The inside of the cake must contain enough chocolate or cocoa to give the cake a dominant chocolate taste'. Is it only the inside that has to be in chocolate? What is meant by the inside?
The cake must have a heart that contains enough chocolate in order to have a pronounced flavour of chocolate. The heart doesn't have to be made entirely out of chocolate, but enough to bring out the flavour. The heart is the inside of the cake. So, no part of the cake has to be made purely out of chocolate (not the inside, not the outside, not the decoration). Any other ingredients can be added, but the chocolate flavour has to remain dominant.
13.   PASTRY: Can the biscuit be brought backed or prebacked? What is meant by a base?
The biscuits can be brought backed (entirely) or prebacked, as you wish. If necessary, the you can also make the biscuit or other base during the contest, but you have to take into account that the ovens are situated on the place where you work, which can cause heat.
All pates are allowed as base for the cake and can be brought backed, prebacked or made in place.
14.   PASTRY: Can the biscuit be brought baked or prebaked?
The biscuit can be brought baked off (entirely) or prebaked, as you wish. If necessary, the finalists can also make the biscuit or any other base during the contest, but they have to take into account that the ovens are situated in the room where they work, which can cause heat.
All types of doughs are allowed as base for the cake and can be brought baked off, partially prebaked or made in place.
15.   PRALINES : Can I decorate the moulded praline?
Yes, you can. Please beware that the max. weight of 15g per praline includes any decorations that may have been added.
16.   PRALINES: What is meant by a praline?
The definition of a praline can differ slightly from country to country, but in general, the French definition is widely accepted.
17.   PRALINES : I would like to use olives in syrup, or confite olives. Can I bring this, or do I have to bring them fresh and boil them with syrup there?
As it will be impossible to prepare the olives in syrup, or confit them during the competition, we allow you to bring them already in the syrup. However, this must be specified in your recipe ! You also have to add how you have boiled them in the syrup!
Please beware that in general it is more appreciated to prepare everything in from freh ingredients during the competition.
18.   SHOWPIECES : What is the difference between the 2 showpieces that must be presented at the finals?
The big 'artistic chocolate showpiece' is totally prepared at home. This should look very good and may have taken a lot of time to prepare. It is far more complex and bigger than the small one This will be exhibited to the audience of Salon du Chocolat in Paris (21-25/10/05). The small showpiece is prepared during the contest, in front of the jury. Weight is max 400g. The big showpiece is marked on double the amount of points of the small one.
19.   SMALL SHOWPIECE : When does this have to be made?
The small showpiece must be made during the competition day, in between the tastings. The small showpiece must be ready by the end of the work period (16h00).
20.   SMALL SHOWPIECE : Can you please explain what a 'commercial showpiece' is?
Because of cultural differences in interpretation, we have chosen to call this a 'small chocolate showpiece', rather than a 'commercial showpiece'. The finalists are totally free to make a showpiece of 400g. The dimensions, colours etc can be chosen freely, so it can be a small, rather solid piece, or a larger one with fine details.
They can do whatever they consider possible with 400g of chocolate (10% margin, so between 360g & 440g), within the time they have available during the competition day!
It does not have to be strictly commercial (so transportable or possible to sell to customers).
May we advise to use all of your creativity!
21.   BIG SHOWPIECE : What are the contestants allowed to prepare on 19-20/10/2005 at the schools that are at thair disposal?
The contestants are free to prepare as they wish on 19-20/10/2005. There will be a severe access control on these locations, but apart from that the contestants are free to use the time for whatever preparation they may need.
22.   BIG SHOWPIECE : When do the 5-10 pralines of each type have to be places on the showpiece?
These should be placed on the showpiece when the showpiece is installed at Salon du Chocolat (21/10/05). Once the vitrine is closed it will not be able to reopen anymore.
23.   BIG SHOWPIECE: Maximum 50% of the surface of the showpiece can be sprayed. Is the limitation including chocolate and cocoa butter?
Yes.
24.   BIG SHOWPIECE: Does the jury only evaluate the showpieces between 18h30 and 19h30 or also during the assembling of the pieces?
The jury will be watching carefully the assembling of the pieces, but the final mark (evaluation) will be given when they are finisged, from 18h30 till 19h30.
25.   BIG SHOWPIECE: What is the colour of the base?
The base will be dark brown.
26.   BIG SHOWPIECE: Is the height of 1m50 obligatory?
Concerning the height of the showpiece, the rules say the following:
“The contestant can choose the height freely, with a maximum of 1,5m. No minimum height is required.”
So, the height of 1,50m is not obligatory, but is a maximum! The height of the base will be precised to the contestants before the contest. There will be ladders at their disposal, and it is authorised to ask for help of a judge or a commissioner for support while assembling of the showpiece.
27.   BIG SHOWPIECE: Can I bring my own commis / assistant for support while assembling the showpiece?
It is allowed to ask for help of a judge or a commissioner fpr support while assembling of the piece, but the contestant himself stays entirely responsible for his showpiece.
If anything goes wrong, the contestant is personally responsible for his own showpiece.
28.   BIG SHOWPIECE: Is there a space available to spray (parts of) the showpiece, and an electric supply for the contestants?
At Salon du Chocolat, there is no room available to spray the pieces. If necessary, the contestants can use their spray gun, but they have to protect the surroundings and the other pieces very carefully.
Electricity will be available, but the use of electronic equipment is very limited, due to limited space. All pieces of the showpiece should be well prepared.
Little marble tablets are available for small decorations, if necessary. Tempering machines are available for common use, with dark, milk and white chocolate.
29.   BIG SHOWPIECE : Can I bring the showpiece ready for display, or do I need to assemble it at Salon du Chocolat?
You are free to bring the chocolate showpiece ready for display. If you want to assemble it at the Salon, do note that the equipment and space will be limited there! You will be able to add small or delicate details etc.
30.   BIG SHOWPIECE : Can I use edible vernish on the showpiece?
No, all elements of the showpiece must be made of chocolate and other cocoa deriving products. Spraying must me done with chocolate or (coloured) cocoa butter.
31.   BIG SHOWPIECE : Can I mix the cocoa butter with gold / silver powder?
Yes, this is allowed. Edible cold - silver - cupper are the only exceptions mentioned in the competition rules. Apart from these, all colours must be on a cocoa butter basis.
32.   INGREDIENTS AND EQUIPMENT: When will the ordered ingredients be available in Paris?
The ingredients are available from 18th October on.
33.   INGREDIENTS AND EQUIPMENTS: How large are the marble tablets that are available during the competition at Ecole Lenôtre? Are they part of the work table?
Marble tablets: minimum 80x100cm². The dimensions of the tablets may vary a little. The worktables will be assigned before the contest by lottery.
The tablets are part of the personal worktables.
34.   INGREDIENTS & EQUIPMENT : Can I use precoloured cocoa butter?
Yes, you can.
35.   INGREDIENTS & EQUIPMENT : Can I use all products in the Cacao Barry / Callebaut / Carma ranges?
Yes, you can.
36.   DRESS CODE: Does Barry Callebaut prepare a chef jacket for the contestants?
Yes, all finalists and judges will receive an official competition jacket at the contest.
For assembling the showpieces, the contestants must wear a neutral white chef jacket that they bring by themselves. This jacket can have their personal name and the name of their personal shop, but NO other logos ar designs.


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