We’re thrilled to announce the Josophan’s Fine Chocolates Annual Great Australian Chocolate Cake competition is back!
In its second year, we’re bringing together baking enthusiasts, industry professionals, students and chocolate loving children, and we’re excited to see and taste the Blue Mountains best Chocolate Cakes!
~ Adult Novice Home Baker
~ Food Industry Professional
~ Food Industry Student
~ Child Novice Home Baker (16 years or under and 10 years or under)
Under the banner of The Leura Harvest Festival, on Sunday May 7 2017, quality and ethics are paramount , and the use of sustainably and fairly sourced chocolate is encouraged, with the use of low grade chocolate such as ‘compound/cooking chocolate’, containing unsustainable palm oil (vegetable oil) being discouraged.
With fabulous prizes, there will be rich rewards for the best chocolates cakes in the Mountains! Prizes listed in document below!
Note: The first 20 entrants will be offered 500g of complimentary Fairtrade Certified Belgian Callebaut dark chocolate, to encourage the use of ethically sourced and sustainable high quality chocolate. Cakes using alternative high quality chocolate will not be penalised, the offer of chocolate does not need to be accepted and its use is not compulsory.
CATEGORIES & PRIZES
Adult Novice Home Baker!
Child Under 16 years Novice Home Baker!
Child Under 10 years Novice Home Baker!
Adult Novice Home Baker – Over the age of 16 years, not employed in the food industry in a food preparation role.
Child Novice Home Baker – a) 16 years or younger or b) 10 years old or younger.
Food Professional – Employed in the food/hospitality industry in a position which includes food preparation.
Food Student – Student enrolled in food related study, including TAFE hospitality/cookery, food related apprentice, Commercial Cookery student, or private cookery college student.
Conditions of entry
Chocolate cakes must be no larger than 25cm round, or 25cm length square sided, and no higher than 30cm high including decoration.
The use of quality ingredients in encouraged, including free range eggs, and ethically/sustainably sourced chocolate without the addition of palm oil.
Recipes are to be submitted with cakes, outlining ingredients used eg. Free range eggs, 70% cacao solids couverture chocolate, plain flour, sugar, baking powder, unsalted butter etc.
Entrants must register at Josophan’s Fine Chocolates, instore, at 132 Leura Mall, tel. 4784 2031, prior to the competition, to receive complimentary chocolate (first 20 entrants)
No more than 20 entries will be accepted in each class. Cut off will be based on first entries received instore.
Entries can be registered up to Sunday 30 April, provided maximum entry levels have not been reached.
Entrants, or representatives, are to arrive at Josophan’s Fine Chocolates, 132 Leura Mall, at a time allocated at registration (between 1pm and 130 pm), with their cake, ready to participate in the Great Chocolate Cake Walk to deliver their cakes to the display/judging area.
Judging criteria will include texture/mouth feel of cake, overall taste, chocolate flavour including any decorations, appearance, and skills displayed.
Judging will be undertaken onsite, at the Leura Harvest Festival, on Sunday 7th May, at 1.30 pm, with winners announced between 3 pm -330 pm, when cakes will also be cut and shared with the public!
Pastry Chef/Head of Product Development at Adriano Zumbo Patisserie Sydney, Phil Khoury
Pastry Chef and owner/founder of the highly awarded Gumnut Patisserie, Bowral, Tracy Nickl
Some photos of 2016!