Master Chocolate Artist - Chef IBPA- Institute of Bakery and Culinary Art

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Chocolate Enthusiast, This is your chance!

Participate & Win Master Chocolate Artist Competition.

Keeping the passion for chocolate art alive, we are excited to announce the “Master Chocolate Artist” Competition for you, where you’ll have the chance to compete against other chocolate artists across the state while showcasing your abilities and experience in front of India’s leading pastry chefs and chocolatiers

You will get a chance to win the title of “Master Chocolate Artist”. The competition will take place on Sunday, 19 February 2023, at the Institute of Bakery and Culinary Arts (IBCA).

Create mind-blowing chocolates to claim your title! Remember, the key ingredient is always chocolate!

What’s There For You?

“Master Chocolate Artist”

Super exciting competition

Multiple challenges & rounds

Interaction with India's top pastry chefs and chocolatiers

Winning cash prize and lots of goodies/hampers

So what are you waiting for?

Register Now

IBCA

Who can Participate?

The competition is open to home bakers and students pursuing bakery/pastry modules.

The event is not open to professional chefs working in any Hotels or Institute of Repute.

IBCA

How to Participate?

The contestant has to submit the form and pay the participation fees i.e Rs.999/-

Submit the Form Here

Rules & Guidelines

Master Chocolate Artist (Flavours of Love)

Challenging yourself in healthy competitions like this will yield joy and happiness and let you measure your skills in this competitive world.

Round 1
Round 2

The event will be held on 19 February 2023, Sunday, at 09:30 a.m. sharp

You will get 30 minutes for preparation and setup for the table.

The first round will start at 10 am and you will get one hour for this round.

You must make 8 identical truffles(15-18 gm each) using the ingredients provided on the ingredient pool table.

The ingredient pool table will have couverture chocolate by Luker Chocolates, puree, filling, alcohol, nuts, cream, powder colors, gel colors, flavors, and spreads.

Heavy equipment like a microwave, fridge deep, and blast chiller will be provided for the usage.

You must bring your own display plate ware.

You have to bring your own tools required for the chocolate like mold, dipping fork, and temperature gun.

You are not allowed to bring any readymade filling or raw material from home.

Judging Criteria

Professional chefs will judge the first round and choose the top 16 competitors to
compete in the second round of “Master Chocolate Artist”

The below criteria will be used to determine the winner of the first round.

Execution

Selection of Ingredients

Preparation

Wastage & Hygiene

Presentation

Taste

16 winners from the 1st round will be allowed to compete.

Tables will be allotted at 12:00 pm and each contestant will be given 30 minutes for the setup.

The second round will begin at 12:30 pm and will be finished at 3:00 pm.

In this round participants are expected to make 6 bonbons, 6 enrobed chocolates, and 6 truffles.

You have to bring your own tools required for the chocolate competition like mold, dipping fork, and temperature gun.

The finishing techniques are completely up to you.

The chocolates will be cut for tasting.

The organizer will offer:

The ingredient pool table, consisting couverture chocolate, puree, filling, alcohol, nuts, cream, powder colors, gel colors, flavors, and spread.

Heavy equipment like a microwave, fridge deep, and blast chiller will be provided for the usage

Allotted Workspace measurements are (168 x 74cm; 5.5 x 2.5 ft.)

Judging Criteria

These criteria will be used to evaluate the final round.

Skills techniques

Hygiene & wastage

Correct Preparation

Presentation Innvoation

Taste

Round 1: The event will be held on 19 February 2023, Sunday, at 09:30 a.m. sharp

You will get 30 minutes for preparation and setup for the table.

The first round will start at 10 am and you will get one hour for this round.

You must make 8 identical truffles(15-18 gm each) using the ingredients provided on the ingredient pool table.

The ingredient pool table will have couverture chocolate by Luker Chocolates, puree, filling, alcohol, nuts, cream, powder colors, gel colors, flavors, and spreads.

Heavy equipment like a microwave, fridge deep, and blast chiller will be provided for the usage.

You must bring your own display plate ware.

You have to bring your own tools required for the chocolate like mold, dipping fork, and temperature gun.

You are not allowed to bring any readymade filling or raw material from home.

Judging Criteria

Professional chefs will judge the first round and choose the top 16 competitors to
compete in the second round of “Master Chocolate Artist”

The below criteria will be used to determine the winner of the first round.

Execution

Selection of Ingredients

Preparation

Wastage & Hygiene

Presentation

Taste

Register Now

Close
Round 2: 16 winners from the 1st round will be allowed to compete.

Tables will be allotted at 12:00 pm and each contestant will be given 30 minutes for the setup.

The second round will begin at 12:30 pm and will be finished at 3:00 pm.

In this round participants are expected to make 6 bonbons, 6 enrobed chocolates, and 6 truffles.

You have to bring your own tools required for the chocolate competition like mold, dipping fork, and temperature gun.

The finishing techniques are completely up to you.

The chocolates will be cut for tasting.

The organizer will offer:

The ingredient pool table, consisting couverture chocolate, puree, filling, alcohol, nuts, cream, powder colors, gel colors, flavors, and spread.

Heavy equipment like a microwave, fridge deep, and blast chiller will be provided for the usage

Allotted Workspace measurements are (168 x 74cm; 5.5 x 2.5 ft.)

Judging Criteria

These criteria will be used to evaluate the final round.

Skills techniques

Hygiene & wastage

Correct Preparation

Presentation Innvoation

Taste

Register Now

Close