Callebaut in association with Savour Chocolate & Patisserie School, Crown Melbourne and F Mayer Imports invited apprentices, pastry chefs and professionals around Australia to compete in Callebaut Easter Chocolate Showpiece Competition.
This year contestants were given the opportunity to create a quirky, beautiful, innovative or outrageous chocolate showpiece based around the theme was ‘flight’. All the decorations must be edible and must include a Easter egg as part of the showpiece.
The winner would receive a trip to the Callebaut Chocolate Academy in Belgium or USA, with 2nd Prize a $500 gift voucher from Savour Chocolate & Patisserie School.
The contestants, from various chocolate shops and patisseries around Australia, arrived early in the morning, and from the outset the competition was fierce. As the competition was drawing to a conclusion the room was very tense. Some ambitious centerpieces to adorn the top of the showpiece were showing signs of giving way under the weight.
Fortunately, there was no major catastrophes and each of the contestants managed to get their showpiece up in time.
The winner was Santiago Cuyugan, for his highly detailed ‘bird in a cage’ showpiece. Judges Paul Kennedy (Savour Chocolate & Patisserie School), Deniz Karaca (Cuvee by Deniz Karaca) and Tim Clark (Cacao Fine Chocolates & Patisserie) were highly impressed at the level of detail, engineering and overall chocolate skill that was executed.
Second prize, missing out on first by only a fraction, was Hieu Ho, who created a beautiful colorful showpiece, fully showcasing the theme with a remarkably crafted Easter egg. Overall, it was a successful competition, allowing talented individuals the opportunity to showcase their skills to a large audience and potential employers.
The Top 6 Easter Egg Showpieces were displayed at the Crown Melbourne Complex. You can find more photos of Showpiece Challenge of the Savour Chocolate & Patisserie School Facebook Page.