Events

The Chocolate Chef Competition

Since 2008, Valrhona has organized the Chocolate Chef Competition (aka C³) to celebrate professional Pastry Chefs and honor the elaborate nature of the trade in all of its technical and creative aspects, with particular reference to chocolate. By gathering a community of Pastry Chefs, who are driven by a desire to showcase the quality and creativity of their work, Valrhona highlights the profession and gives attendees the opportunity to discuss trends, salient events, techniques and market developments.

On October 23 and 24, 2016 Valrhona and Starchefs partnered to host the international finale of the Chocolate Chef Competition aka C³ at the 11th Annual StarChefs International Chefs Congress, Brooklyn. 
 

After training for months in their home countries, seven finalists brought their talents to the United States, and presented an original plated dessert and petit four based on the theme “Guanaja 70%". One of Valrhona’s most iconic chocolates, Guanaja 70% celebrated its 30th anniversary last year. Competitors were evaluated by a cadre of world-class chefs on originality of recipe, taste, association of tastes, texture, aesthetics, and incorporation of competition theme.

The Grand Prize winner, Chef Fredrik Borgskog from Upper House/Gothia Towers - Gothenburg, SWEDEN took away €5,000 and an exclusive Valrhona trophy, while the runner up, Chef Damien Gendron from Grand Hotel, Cap Ferrat, FRANCE received €2,000 and Chef Chef Benjamin Kunert from Atlantis by Giardino - Zurich, Switzerland received the Press Prize (€1,000).

Chef Fredrik Borgskog with Anthony Valla, COO of Valrhona USA

Chef Borgskog's Plated dessert: Guanaja 70% Bavaroise with Guanaja Cremeux, Opalys and Coconut Sorbet, "Big" Apple, Atsina Cress and Brownie

Chef Borgskog's Petit-Four: Guanaja 70% Ganache with Banana crisp bread, Quinoa and nut Cookie, Sudachi cream and with Guanaja Décor

Chefs Gendron (2nd) and Borgskog (1st)

 

Chef Gendron's plated dessert: Celeste - Guanaja 70% Chocolate Moelleux, Mikan and Flowing Yuzu Juice, Opaline Cocoa Nibs, Chocolate Mousse (feat Guanaja and Opalys), Sobacha Foam, Mikan Jelly, Guanaja Sauce and Shortbread Croustillant

Chef Gendron's Petit-Four: "Celestine" - Guanaja 70% Mousse Kalamansi, Coconut Panacotta and purée, Shortbread Croustillant, Guanaja décor and Kalamansi Gel

 

 

Stay tuned for more information about the 2017 North American Selection and the 2018 International Finale!

Watch the Video from last year Finale

 

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