Reglement CMC 2019 GB.pdf


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GENERAL RULES
CHOCOLATINE WORLD CUP

Clause n°3 – SELECTION
Professional and Apprenticeship Training Category :
The candidate shall make a classic chocolatine, or chocolate bread, and a revisited
version of the same viennese pastry.
Each candidate shall send via email 1 detailled recipe form « Classic Chocolatine » and 1
recipe form « revisited Chocolatine ». Those forms must be sent along photos of the end
products and production steps.
Amateur Category :
The candidate shall make a revisited version of chocolatine, or chocolate bread.
Each candidate shall send via email 1 detailled recipe form « Classic Chocolatine » and 1
recipe form « revisited Chocolatine ». Those forms must be sent along photos of the end
products and production steps.
Contest is open to :
- Every artisan, professional and employee. There is a limit of one entry per baker's
shop permitted
- Every apprentice (no age limit)
- Every amateur
Weight of every cooked chocolatine or chocolate bread :
- Classic version : between 65 and 70 grs. (o.1433 lbs and 0,1543 lbs)
Revisited version : between 70 and 80 grs (0,1543 lbs and 0,1763 lbs)
On the recipe form, the candidate has to specify the cooking time and the cooking
temperature in a convection oven.
Clause n°4 – BASE MATERIALS AND MATERIALS
Each candidate shall bring his own dough (2x700g) or (2x1,543 lbs) and the necessary
small equipment for the realization of his work.
He or she shall also bring the garnish for the realization of the revisited chocolatine,
or chocolate bread.
At the championship, candidates will be able to use their own leaven.
For the foreign applicants, they will be able to realise their dough in an artisan baker
workshop in the region , on the eve of the contest.
Lamination will be operated manually using a rolling pin.