National Selections

1. The recipes 

• At least 30 days prior to the national competition, each contestant provides the Organising Committee – in writing - with the names and short descriptions of both pralines, the pastry, the dessert and the showpiece he will present at the competition. Please provide per creation the name, the most important ingredients and other characteristics in max. 5 typed lines. 
• At the beginning of the competition, each contestant must present 10 books with the recipes of all the creations he will present to the jury, as well as 1 digital copy (Word or Power Point file on CD or USB key). Each recipe must comprise a detailed list of ingredients, a description of the work methods and a cross-section or a schedule of the composition. 


2. The competition theme : Haute Couture 

• The theme to which the chocolate showpieces in the national selections are to be imagined and worked out is “Haute Couture”. Each contestant can freely interpret this theme.
• The creative interpretation of the theme and how clearly it is represented will both contribute towards the points awarded by the jury. 


3. The creations 

Each contestant makes all requested creations personally and individually during the competition. Throughout the competition, no assistance from other people is allowed to complete the assignments described below.

Innovative and creative recipes will be highly appreciated by the jury.

Each contestant prepares in place the creations specified below.
The contestant has to prepare the creations with ingredients and equipment he brought along, unless if specified otherwise
Chocolate cannot be brought by the contestant, but must be ordered from the organisation in advance.
Each contestant wears his own professional white jacket without brand logo and black trousers. The Organising Committee supplies the chef hat that must be worn throughout the competition and the prize award ceremony.

During this practical part the contestants are judged on their craftsmanship and technical abilities, as well as on their creativity with chocolate.
The contestants have 15 hours to complete their assignments :
- Chocolate showpiece
- Dipped praline
- Moulded praline
- Chocolate pastry
- Gastronomic Chocolate Dessert
- “Mystery Box” assignment

3.1 Chocolate showpiece
Each contestant makes in place a chocolate showpiece that fits the competition theme of “Haute Couture”.
Dimensions of base: 60 cm x 60 cm maximum.
No part of the showpiece can extend over the 60x60cm base.
Height of showpiece : minimum 1m high.
Specifications: The entire chocolate showpiece must be prepared during the competition. No parts can be brought to the contest!
The showpiece consists of 100% chocolate and other cocoa deriving products, with the exception of gold, silver and cupper leaves and powder.
Only colourings made of cocoa butter can be used.
Max. 50% of the surface of the showpiece can be sprayed.
It is not allowed to use any hard materials for support or other fortifying or decorative materials. These include materials like dragee filling (pastillage), glue products or glue gun and varnish.
The jury has the right to perforate the showpieces to check them. Showpieces containing prohibited elements will automatically be disqualified.
The Organising Committee provides melted standard dark, milk and white chocolate.
Presentation The showpiece must be placed on a base provided by the Organising Committee. It is not allowed to use a supplementary base or background that is not made of chocolate or which is not part of the showpiece itself.

3.2 Dipped praline
Each contestant makes a dipped praline.
Quantity : minimum 50 pieces
Specifications : These pralines are entireley prepared during the competition.
Maximum weight per praline is 15g (including decorations).
The contestant brings all ingredients (except for chocolate) and materials that are necessary.

3.3 Moulded praline
Each contestant makes a moulded praline.
Quantity : minimum 50 pieces
Specifications : These pralines are entirely prepared during the competition.
Maximum weight per praline is 15g (including decorations).
The contestant brings all ingredients (except for chocolate), moulds and other materials that are necessary.

3.4 Chocolate pastry
Each contestant makes a layered chocolate cake.
Quantity: 2 identical cakes for 8 people
Composition: The pastry must have an explicit chocolate taste.
Specifications: The cakes are prepared and decorated entirely during the contest. Only the sponge (biscuit) or a similar base can be brought pre-baked. It is not obligatory to use a pre-baked sponge in the pastry.
The shape and dimensions can be chosen freely.
Weight per cake: maximum 1 kg (including gold cardboard & decorations).
Presentation: Presentation on gold cardboard (to be brought by the contestant).
The jury slices the cakes into the required number of portions and dresses them onto the plates (provided by the Organisation).
- 1 cake will be tasted by the jury
- 1 will be presented for photography

3.5 Gastronomic Chocolate Dessert
Each finalist prepares a gastronomic dessert in which chocolate plays a major role..
Quantity : 6 servings
Specifications : This chocolate dessert must be a truly “gastronomic dessert”, comprising minimum 4 different textures or elements (e.g. cream, mousse, a crispy layer, sauce etc). One of the textures must be a sauce or coulis.
The dessert must contain enough chocolate or cocoa to have an explicit
chocolate taste.
The dessert must be made entirely in place, during the competition. It is not allowed to bring any biscuits or other finished products.
Presentation : The finalist brings all plates, glasses or other presentation items for the desserts himself. He is completely free to choose the presentation of his gastronomic dessert. Both the presentation and the taste of the dessert will be judged.

3.6 Mystery Box assignment : Small Chocolate Showpiece
Each finalist prepares a small chocolate showpiece, following the specifications that are revealed in the “Mystery Box.
Quantity : 1 chocolate showpiece
Specifications : This year’s Mystery Box will contain a set of specifications that must be fulfilled within the showpiece.
The showpiece must be completely edible and made of chocolate.
The contestants are allowed to use their own equipment for this assignment, including spray gun, foil, moulds etc.
Contestants can only work on their “Mystery” showpiece within the specified time.
This assignment is a true creativity and craftsmanship test. Contestants are challenged to
The showpiece will be judged on its overall look, the technical aspect and finishing and the respect of the theme and specifications for this assignment.
Presentation : All further specifications will be revealed from the “Mystery Box”.