NSI Ryde College recently hosted the Callebaut Chocolate Showpiece Competition.
Students from NSI’s Ryde College, Le Cordon Bleu and Hunter Institute competed for the title of best chocolate showpiece.
The group of 11 students created chocolate sculptures in an attempt to win a $500 voucher for the Savour Chocolate and Patisserie School in Melbourne.
Each competitor was required to create a chocolate sculpture that reflected an ocean theme, as well as incorporate excellent use of technical skills.
According to competition judge Gary Willis from Callebaut Chocolate, many of the chocolate sculptures took several days to complete.
“Some of the pieces are quite detailed – they were all of a very high standard. Some of the sculptures took over 15 hours to complete,” he said.
“When it comes to showpieces, what we want to be able to see is all the things they have learnt about chocolate. The ability to create a glossy finish, interesting detail with the chocolate and ensuring there is balance and movement through the sculpture is all very important.”
Fellow judge Sebastian Burot, Managing Director of Deshel Foods said that originality also played a key factor in creating a winning sculpture.
“It’s easy to make a tall structure and then add a fish to create an ocean theme - the same as it’s easy to create the same structure and add a flower meet the requirements of a floral theme,” he said.
“But what we are looking for is a piece that really captures the theme with its design.”
The winning sculpture, created by Le Cordon Bleu student Jason Tan, was chosen for its use of balance and use of complex skills.
Tall and elegant, the sculpture depicted aquatic flowers, bright coral and a purple seashell.
Jason said he was ecstatic to hear he had won first prize.
“I was elated! I put in a lot of effort,” he said.
“But I really enjoyed working towards the competition. I haven’t had a lot of experience with chocolate, but I’ve always enjoyed working with pastry and chocolate.”
“I’ve learnt a lot from this experience, especially receiving feedback from the judges and working with the teachers in the lead up to the competition.
“There were a few technical issues with the balance at first, but with help from my teachers I had the confidence to create a great sculpture.”
In addition to the $500 voucher for the Savour Chocolate and Patisserie School in Melbourne, Jason also received Le Cordon Bleu's latest publication the Chocolate Bible. All participants received a voucher for two to attend Le Cordon Bleu High Tea.