Entries Required

1. Café Gourmandise Plant-Based Dessert
   • Create a 2-3 bite, plant-based dessert featuring Valrhona’s "Confection 80%" chocolate range and Be Better Butter. The dessert should have an intense chocolate flavor, be stable at room temperature for 24 hours, and should not require freezing. Design it to be mindful of calories, allergens, and additives.
   
   
2. Plated Dessert
   • Develop a restaurant-style plated dessert where chocolate takes center stage, crafted with calorie-conscious, allergen- and additive-aware, and carbon-conscious ingredients. Use Valrhona’s Gran Cru des Terroir range as the primary chocolate.
   
   
3. Chocolate Showpiece
   • Design a chocolate showpiece between 60 and 90 cm tall and up to 50 cm wide, using only approved materials. This piece should demonstrate at least five techniques, including a mandatory carving element to be completed on the day of the competition.
     Note: You don't need to create the showpiece in advance but should prepare a drawing of your planned design for the day of the championship.