作爲一名專業的甜品主廚,
您是否也在尋找,
能夠施展自身才華的閃亮舞臺?

如果您擁有將巧克力演繹到極致的本領,
那就切勿錯過這一高手競技的寶貴機會!

第6屆Valrhona C3巧克力烘焙大師賽,
已於2019年4月2日正式開賽。
即刻報名,開啓美味征途!

全新C3,現已開賽

由Valrhona舉辦的第6界C3巧克力烘焙大師賽(2019-2020),現已開放報名。我們誠邀您參與這項面向餐飲業專業人士的國際賽事。

Valrhona is glad to organize its 6th edition of the C3 contest in 2019 and 2020.

The C3, Chocolate Chef Competition, is an international contest opened to any professional of the restauration or catering, for Valrhona customers or not.

本界大賽共設置8個賽區,分別爲北美賽區、意大利賽區、法國賽區、西班牙葡萄牙賽區、亞太賽區、中東與非洲賽區、斯堪的納維亞賽區,以及其餘諸國聯合賽區。

來自Valrhona學校的主廚們將考量每位候選人的表現,進而在每個賽區,選出6位候選人晉級半決賽。參賽選手需圍繞選定產品百益貝BAHIBE 46%,呈上盤式甜點與花色小蛋糕的食譜各一份。

Each candidature file will be considered by Valrhona chefs from L’Ecole and 6 candidates will be qualified in each area (North America, Italy, France, Spain/Portugal, APAC, MEA, Scandinavia and Rest of the World).

Each candidate is required to conceive an original and creative plated dessert recipe, together with a recipe for dessert miniatures, based on the theme: “BAHIBE – Pure Dominican Republic”, using the milk chocolate couverture from the Valrhona Grands Crus de Terroir range: BAHIBE 46%.

報名時間:2019年4月2日至2019年6月30日(東1區時間)
面向人羣:年滿21週歲的餐飲業甜品主廚
主題產品:來自多米尼加的單一原產地牛奶巧克力——百益貝BAHIBE 46%
報名方式:點擊“閱讀原文”或直接登陸官方報名網址:http://www.c3.valrhona.com/
如有任何問題,皆可在微信公衆號後臺留言,我們將第一時間爲您解答!

Candidates must be more than 21 years old and working within the restauration or catering.
Registration will be open from April 2nd, 2019, until June 30th (11:59 PM GMT+1). Every registration will be made online via the C3 website (that opens on April 2nd).
An acknowledgement will be sent to each candidate in confirmation of their registration.

大賽流程簡介

報名提交食譜
Recipe Submission

每位參賽選手需提交:原創的盤式甜點與花色小蛋糕食譜各一份。食譜中所使用的巧克力需爲百益貝BAHIBE 46%——來自多米尼加的Valrhona單一原產地牛奶巧克力。

食譜中所使用的設備需爲標準廚房設施。無論在視覺還是味覺的呈現上,巧克力必須是主體。參賽食譜將由Valrhona學校主理審覈。

第一賽段:2019年上半年,申請者作品審覈。

Each candidate must present an original creative plated dessert recipe and chocolate petits fours recipe centered around the theme: BAHIBÉ 46% highlighting the unique milk chocolate with intense cocoa notes from Dominican Republic.

This recipe must be made using standard kitchen equipment. The chocolate must be the main ingredient, both visually and in relation to taste.

Phase 1: selection based on the scrutiny of applications => 1st half of 2019


區域半決賽
Regional Semi-finals In Hong Kong

食譜被選中的參賽者,即可入圍半決賽品嚐環節,通過者則可晉級全球總決賽。亞太地區的半決賽將於今年九月底至十月初,在中國香港舉辦。

參與半決賽的選手,需依照其提交的食譜,在五小時內,圍繞大賽主題,製作出12份盤式甜點與30份花色小蛋糕。Valrhona將承擔參加半決賽選手的往返交通費用及比賽期間的住宿費用(1天或兩天1夜)。

第二賽段:2019年下半年,半決賽品嚐環節。

The candidates chosen during the written selection process will participate in a Regional Qualifying Selection Semi-Final held in Hong Kong at the end of September / beginning of October. 6 candidates will compete. Only 1 will be selected to compete in the Final.

Qualification rounds will comprise a 5-hour test for the production of a plated dessert, presented identically on 12 plates, and 30 dessert miniatures, presented on a single dish, based on the theme BAHIBE 46%.

The transportation fee and accommodation cost during the competition (1 day, or 2 days and 1 night) will be covered by Valrhona.

Phase 2: selection by tasting => 2nd half of 2019


國際決賽
地點:新加坡
International Final In Singapore

本屆C3決賽將於2020年3月5日FHA期間,在新加坡舉辦。屆時,來自八個賽區的優勝選手(名單會於2019年12月公佈),將一同角逐Valrhona第6界C3全球總決賽的桂冠!

冠軍得主將獲得大賽獎盃以及3000歐元的獎金。詳細規則及決賽主題,Valrhona將會於2020年1月告知各位參賽者,並提供更多具體信息。

第三賽段:2020年3月5日,新加坡總決賽。

The 8 finalists will be determined on the basis of these selections (announcement of finalists in December 2019). The finalists from each zone will be invited to the Final, which will be held in Singapore on 5th March 2020, during the FHA fair (3rd – 6th March 2020).

Winners of the selection tests by tasting will receive a trophy and a sum of money, in the form of a cheque for 3,000 euros.

The specific regulations and theme for the final will be sent to each of the participants in January 2020, providing more information about the organization of the competition and other practical information.

Phase 3: competition final in Singapore on 5th March 2020