The Coppeneur-chocolate-dessert-competitions
Everybody loves sweetness since birth. Confectioners and patissiers grow this desire and let it become an adventure and experience for pilate, nose and eyes.
They create desserts, which ennoble any menu with pleasure. Chocolate represents the queen of all ingredients that is needed to produce a tasteful dessert. The finest beneath them are the so called location-chocolates. The competition is dedicated to these precious ingredients and those who know how to use and treat them.
Although we love the fine desserts and the sweet pastries, usually we don´t pay sufficient attention to the creative developers, who are often in the shadows of their own art or a chef. The initiators of this competition want to put the work of the confectioners and patissiers in perspective and would like to offer them the appreciation they deserve. Pastry might be a handcraft, or better a precise art which appears playful, but at the same time it demands highest precision and doesn´t forgive faults.
The host:
Exquisite creations made of cocoa for talented confectionery artists and ambitious palates are the avocation and lived passion of the Confiserie Coppeneur. Since the summer of 1993 the chocolate and praline manufacture from Bad Honnef is producing smoothly melting pralines. Today the company is focussing on the generation of raw products, which serve as basis for confectioners and patissiers for their creations. The assortment contains a great quantity of selected chocolates and a team of more than 100 specialists are working deligently for the refinement of the valuable raw products. The arrangement of a culinary high crop starts for Coppeneur already with the growing of evergreen cocoa trees in the country of origin and lasts till the pleasure which offers a cup of hot chocolate in the Coppeneur-Chocolatier situated in the heart of Bonn.
The Cru-chocolates:
The Confeserie Coppeneur assimilates exclusively exquisite cocoa beans from chosen growing areas, which run through a strict quality testing. Cru-chocolates with their high cocoa concentration convince by natural, preferably original and complete flavour as well as by their typical sensory character because they contain only noble cocoa. The composition includes only cocoa, cocoa butter and cane sugar. Additives aren´t used at all.
The call:
We call all patissiers from the kitchens of the restaurants as well as the confectioners from the bakerys and cafés to participate in the Cru de Cao competition 2012. Moreover we direct our attention to the trainees of these professions plus cuisine trainees who are interested in pastry. You can look forward to win premium prices but by far more important will be the attention of public and press. Face up to the competition and show your skills! Achieve commendation and appreciation for your further career!
The categories:
1. CRU DE CAO AWARD 2012 MASTER
for pastry chefs and confectioners
2. CRU DE CAO AWARD 2012 JUNIOR
for trainees of restaurants and confectioneries
Specifications:
A chocolate dessert has to be created, by using the Cru de Cao chocolates. The chocolates will be placed at the disposal by the Confiserie Coppeneur exempt from charges.
How can I make an application?
1. step: Please apply informal with the indication of your address as well as the address of your employer. We will send you the Coppeneur-chocolates free of charge.
• write an e-mail to crudecao@coppeneur.de
• or send your application by mail to Confiserie Coppeneur et Compagnon GmbH, headword: Cru de Cao Award 2012, Wittichenauer Str. 15-17, 53640 Bad Honnef
• or get in contact with Nadine Kascheweski by phone, calling (0049) 0224-9010418
2. step: The transmittal of your recipe including a photo of the creation and indicating your name, your address plus the position you occupy in your company has to be done till the 31th July 2012. Please add a photograph of yourself and send everything per e-mail to crudecao@coppeneur.de or postal to the aforementioned address.
3. step: A top-class jury, consisting of nameable patissiers, confectioners and culinary professionals will inspect the transmittals and elect the finalists.
The holding:
The best candidates of each category will be invited to attend the CHEF-SACHE on the 18th september 2012 in Cologne. On the first day of the culinary symposium the holding of the competition about the first, second and third placement will take place in front of the audience, the press and the jury. The finalists perform time shifted and have three hours of time available to prepare their composition. Five portions will be arranged on high qualitative porcelaine plates.
Criteria of appreciation:
• presentation and visual appearance
• savour and harmony
• originality and mesure of innovation of the recipe
• manual competence, cleanness, order and the maintaining of the time target
The award ceremony:
In the evening of the 16th september the Apollinaris Night, the big Get Together Party will include the award ceremony, which will be held on the main stage. All finalists may be looking forward to get a certificate and the one year lasting subscriptions of the magazines Port Culinaire and Kondtorei & Café. As another highlight the finalists will receive a portable radio of the Cru-de-Cao-Edition.
The participant who reaches the second placement can benefit from attractive book prices and use them as an inspiring source. The creations of the winner will be presented large-sized along with the vanquisher´s recipe and portrayal in the culinary magazine Port Culinaire as well as in the special interest magazine Konditorei & Café.
In addition more exciting prices are waiting for the winner!
