Australia’s first Chocolate Showpiece Grand Prix will be held in Melbourne next year.
Callebaut, Cacao Barry, F.Mayer Imports and Savour Chocolate and Patisserie School have devised a new concept in Australian chocolate competitions; a competition that challenges the participant to produce a chocolate showpiece starting from liquid coverture.
In June 2013, contestants will have nine hours to crystallise, create and assemble a chocolate showpiece up to 200cm high from liquid coverture. All preparations must take place within the competition.
First place will be awarded training at an international Cacoa Barry or Callebaut Chocolate Academy, including airfares and accommodation, while runner-up will be awarded $1000 worth of classes at Savour Chocolate and Patisserie School.
Limited spaces are available, and participants are encouraged to get their entry forms in soon. Entries close in March 2013. Contact Kristen Tibbels from Savour Chocolate and Patisserie School for more information.