For the 4th edition of our Christmas Contest, all participants had to do to enter was create an amazing Christmas Entremets giving them the chance to be one of the 5 finalists in our live competition final at TheTasteLab by Classic Fine Foods on the 31st October.
The participants had to design their Christmas Entremets using some pof our partner’s products. This had to include at least one Valrhona Single Origin Grand Crus Dark Chocolate, one Capfruit fruit purée, one PCB item and one Silikomart mould of their choice.
The competition was fierce and 28 exceedingly good candidates entered the contest. You can admire their splendid creations on our website. The judges then had the nearly impossible task of drawing up a shortlist of the 5 lucky finalists. Each participant received a score made of 2 different ratings. 60% of the score was given by the professional panel of judges composed of Martin Chiffers (Jury President), Luke Frost (Valrhona pastry chef UK) and Denis Dramé MCA (Pastry Chef for TheTasteLab by Classic Fine Foods London) who marked each recipe without knowing the identity of the chef behind the creation.
The remaining 40% was awarded based on votes for each anonymous recipe visual submitted on the Classic Fine Foods website.
After this process the 5 finalists of our 2017 Christmas Entremet Contest were invited to recreate their entremets during a live competition in TheTasteLab.
5 finalists: Baptiste Frément from B Bakery; Ciarán Doyle from Belmond Le Manoir aux Quat’Saisons; Jonnalyn Closa from Hotel Café Royal; Kevin Lopes from Sketch and Matthew Jones from Belmond Le Manoir aux Quat’Saisons.
During this live competition, the 5 finalists had four hours to recreate two examples of their entremets and the judges, led by Martin Chiffers, International Pastry Consultant, Author and Expert Consultant BBC2 “BAKE OFF” Crème de la Crème, awarded marks out of 20 for visual appearance, décor and taste. Technique was also taken into account.
Our judges were:
Martin Chiffers, author and expert consultant BBC2 "BAKE OFF" Creme de la Creme and International Pastry Consultant
Luke Frost, Valrhona Pastry Chef UK
Cherish FInden, International Pastry Chef Consultant
Joakim Prat, Pastry Chef & Co-owner Maitre Choux London
Andrew Gravett, Executive Pastry Chef The Langham
Denis Dramé MCA, Pastry Chef at TheTasteLab by Classic Fine Foods London
Karie Pathiaki, The Caterer
André Dang, André Dang Communications
Discover now the entremets from the 5 finalists:
Baptiste Frément, B Bakery
Winter in the Forest
with Valrhona Manjari dark chocolate 64%, Valrhona Jivara milk chocolate 40%, Valrhona Opalys white chocolate 33%, Capfruit mango and passion fruit purees, PCB colourings and decorations and Silikomart mould.
Ciarán Doyle, Belmond Le Manoir aux Quat’Saisons
With Valrhona Illanka dark chocolate 63%, Valrhona Jivara milk chocolate 40%, Valrhoan Opalys white chocolate 33%, Valrhona Caraibe dark chocolate 66%, Capfruit bergamot puree, PCB Cocoa butter and Silikomart mould.
Jonnalyn Closa, Hotel Café Royal
With Valrhona Illanka dark chocolate 63%, Valrhona Opalys white chocolate 33%, Capfruit blackcurrant puree, PCB decorations and Silikomart mould.
Kevin Lopes, Sketch
With Valrhona Illanka dark chocolate 63%, Valrhona Dulcey blond chocolate 32%, Valrhona Guanaja dark chocolate 70%, Capfruit passion fruit and mango purees and PCB colourings and Silikomart mould.
Matthew Jones, Belmond Le Manoir aux Quat’Saisons
The Christmas wreath
With Valrhona Nyangbo dark chocolate 68%, Valrhona Jivara milk chocolate 40%, Valrhona Andoa dark chocolate 70%, Capfurit pineapple, blood orange, mango and passion fruit purees, PCB decorations & Silikomart mould.
At the end of the day the name of the winner was revealed an award ceremony with a fantastic buffet featuring the creations of our 5 finalists.
We were very glad to welcome the 5 finalists and our judges and to congratulate Baptiste Frément, from B Bakery who not only won first place but also won the prize for Best Décor, in our Christmas Entremets Contest 2017, with his WINTER IN THE FOREST Entremets. His Winter in the Forest Entremets is made with Valrhona Manjari dark chocolate 64%, Valrhona Jivara milk chocolate 40%, Valrhona Opalys white chocolate 33%, Capfruit’s mango & passion fruit purees, PCB colourings & decorations and a Silikomart mould.
Baptiste Frément wins flights and accommodation to attend a three-day Valrhona chocolate training course at their Tokyo school, Japan. This fantastic 1st prize was presented by Emma Scott Aiton, Sales Director at Classic Fine Foods UK, Stéphanie Perrot Valrhona UK Sales Manager, Denis Dramé MCA, Pastry Chef at TheTasteLab and Martin Chiffers, the Jury President.