Importer and distributor Classic Fine Foods has launched a Christmas dessert competition in partnership with Valrhona chocolate.
The competition, aimed at pastry chefs, is open for entries until 26 September. Chefs must submit their idea for a 10-portion Christmas entremet (a layered mousse-baked cake), using Valrhona chocolate, a Capfruit fruit purée and one item from cake decoration specialist PCB.
A shortlist of five will be selected by a panel of chefs including Maxime Michelot, winner of last year's contest; Denis Drame, pastry chef for the Classic Fine Food Taste Lab; and Valrhona pasty chef Luke Frost; alongside anonymous online votes.
The final judging will take place on 1 November 2016, where the finalists will create their desserts at the Classic Fine Foods Taste Lab in London.
The winner will be sent on a trip to New York for a two-day training course at Valrhona's new Chocolate School in Brooklyn.
Second placed will receive a three-day training course at the Classic Fine Foods Taste Lab and third placed will win dinner for two at a Michelin-starred restaurant in London.
To enter, chefs must email their name, contact details, a full description of the entremet, full recipe and two high resolution images to firstname.lastname@example.org
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