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Serious Chocolate: Pastry Geek Heaven, Part II

Posted by Clay Gordon, September 17, 2008 at 2:30 PM

Photo composite by Clay Gordon

In my last post, I wrote some first impressions of the World Pastry Team Championship, a biannual competition that challenges teams of top pastry chefs from around the world to create an astonishing amount of work in a surprisingly short time period.

It is not, by any stretch of the imagination, the only pastry competition in the world. Soccer has its World Cup, as does pastry: the Coupe du Monde de la Patisserie.

First contested in 1989, the Coupe du Monde—as it is invariably referred to by pastry cognoscenti—will be up for grabs again in late January 2009 in Lyon, France. In the first competition in 1989, twelve countries fielded teams comprised of three competitors (a pastry chef, a chocolatier, and an "ice specialist") each with a minimum of seven years of professional experience.

Over the course of ten hours, each team had to produce a chocolate dessert to serve eight people, six different bonbons (two each for a total of twelve), and one frozen dessert with an ice sculpture as part of its base. Strict rules the presentation of each of the required elements, which were prepared in front of a live audience and a panel of judges.

The Coupe du Monde, Then and Now

Since the initial event, the requirements have changed somewhat. In the 2009 competition, the number of competing teams expands to 22 and the amount of work needed for production also grows—as has the time to produce the work, to nearly 22 hours over two days. Unlike most other competitions, the work doesn't have to adhere to one overall theme. Each element has a different theme.

This year, each team must prepare thirteen identical plated desserts (twelve for judging and one for display) that must be "typical of the country represented" and "should include local products" from that country.

Each team must also prepare a frozen fruit dessert "prepared using a fruit coating." The use of a biscuit base is permitted, "if necessary," and should be displayed on an approximately four-feet tall, 20-inches wide by 16-inches deep, sculpture carved from a single block of ice.

Finally, teams are required to produce a chocolate dessert that has to be "integrated into a sugar creation composed of two-thirds cooked sugar."

Like many international competitions (not including the National and World Pastry Team Championship), the Coupe du Monde is part owned by an ingredients manufacturer. In this case, it was chocolate maker Valrhona.

The Next Generation Chocolatier Competition

Closer to home, the pre-judging round for the third biennial Next Generation Chocolatier Competition: Salty Sweets closed last week. (Disclosure: I am the head judge.)

Judging will take place in New York City the first week of October, and the awards ceremony takes place immediately prior to Chocolate Week in early November. Unlike other competitions, the contestants do not actually create their work in front of the judges. Instead, they send in submissions for a private judging session. Although the judging is closed, tickets are available to the awards ceremony to members of the general public who get to vote for a "People's Choice Award," awarded that evening.

World Chocolate Masters Competition

Another competition will take place in New York City during Chocolate Week at the French Culinary Institute. The USA National Selection competition for Barry-Callebaut's World Chocolate Masters competition.

Several years ago, the USA National Selection was held on the CIA campus in Hyde Park, New York. Members of the public probably cannot view the competition itself, but the selection committee will announce the winner the same night (November 9th) at The Chocolate Show. This year, the site has been moved to the not-very-easy-to-get-to Pier 94.

While I can't help anyone attend the USA National Selection for the World Chocolate Masters competition, if you're interested in the Coupe du Monde (January 25-26, 2009), I snagged some hotel rooms in Lyon. To make the trip more interesting, this also includes a visit to Tain l'Hermitage and Valrhona, as well as Voiron to visit Bonnat Chocolatier. Whoever wants to join a small group to watch the Coupe du Monde, and experience a couple of fabulous side trips, visit TheChocolateLife for information about how to contact me.

About the author: Clay Gordon has been a professional chocolate critic since 2001. His first book on chocolate, Discover Chocolate was selected as a finalist in the International Association of Culinary Professionals' 2008 Cookbook of the Year Awards. A serious chocolate educator, Clay has created and moderates an online community for chocophiles and aspiring chocophiles - The Chocolate Life.

Previously

Pastry Geek Heaven, Part I

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Tags: chocolate, food conferences, France, pastries

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