Participation in the World Championship of Pastry Ice Cream and Chocolate FIPGC, organized by the Pastry, Ice Cream and Chocolate Federation, is open to every country in the world. The theme of the World Championship FIPGC 2019 for each team will be “National Art and Tradition” (refering to its home country).
The program for the 2019 edition will be comprised of the following categories:
Chocolate Sculpture and Praline;
Sugar Sculpture and Modern Cake;
Pastillage Sculpture and Single-Portion Ice Cream.
“Chocolate Sculpture and Praline”
The Competitors must present an artistic chocolate piece with a maximum height of 180 cm, using all the chocolate techniques, without using any internal support. The artistic chocolate piece can be brought already done (for the structure and for the casted and printed structure –bearing elements). The flowers, lightening, any characters must be done live.
2 different types of chocolates of which:
30 Pralines with the use of moulds.
“25 pralines for the taste test and 5 pralines to position on the chocolate sculpture ”
30 Pralines created without the use of moulds and to be glazed by hand
“25 pralines for the taste test and 5 pralines to be positioned on the chocolate sculpture”
The weight of each praline must be a maximum of 12 g.
”Sugar Sculpture and Modern Cake”
The competing teams must present an artistic sugar piece (without pastillage and airbrushing) with a maximum height of 180 cm, the artistic sugar piece can be brought already done (for the structure and for the casted and printed structure –bearing elements). The flowers, lightening, any characters must be done live.
4 cakes diameter max 18 cm, which must be the same shape and flavour.
(3 cakes for the jury tasting, 1 cake which has to be positioned on the artistic piece).
All bases (wafer, sponge, shortbread, biscuit, meringue, crispy etc.,) must be brought, already cooked by the competing team. Alternatively, the teams that take position in the workstations the day before the competition may prepare their bases from 4.30 to 6.00 pm. Any glaze to cover the cakes can be brought already ready.
The Modern Cake must contain at least one cream (mousse, Bavarian etc.) which must be of a dried fruit base (e.g. hazelnut paste, pistachio paste, pine seed paste etc…)
Equipment such as sugar lamps and other small personal utensils as knives, spatulas, etc., must be brought by the competing team.
The support base for the artistic Sugar piece and for the Modern Cake which will be positioned on it must be brought by the competing team. The plates for the cake to be presented “visually” to the Jury before tasting and the plates to be presented to the jury for tasting, will be provided by the organization.
“Pastillage Sculpture”
The competing teams must present a pastillage sculpture with a maximum height of 180 cm, it can be prepared beforehand and assembled live. It must be mounted and airbrushed (if there is any airbrushing) on the spot.
The Teams must present 1 type of single-portion ice cream (20 pieces in total) to be presented to the tasting jury. The single-portion ice cream must be presented as a dessert on a plate (the plate may also contain a sauce to match).
All bases (wafer, sponge, shortbread, biscuit, meringue, crispy etc.) must be brought, already baked by the competing team. Alternatively, the teams that take position in the workstations the day before the competition may prepare bases from 4.30 to 6.00 pm.
The support base for the artistic pastillage piece and for the single-portion ice cream, which will be positioned on it, must be brought by the competing team; the single-portion ice cream, positioned on the pastillage piece must be visibly similar to the single-portions to be tasted, but may be made with ingredients that withstand room temperature. The plates for the single-portions to be presented “visually” to the Jury before the tasting and the plates to be presented to the international jury for tasting, will be provided by the organization.
- Prizes
1° Team placed: - World Cup of Pastry Ice Cream and Chocolate FIPGC (1 for the team and 1 for the competitors)
- Gold Medal for the World Champions FIPGC
- Certificate of honour
- € 10.000,00
2° Team placed:
- Silver Medal (1 for the coach and 1 for the competitors)
- Certificate of honour
- € 5.000,00
3° Team placed:
- Bronze Medal (1 for the coach and 1 for the competitors)
- Diploma of honour
- € 3.000,00
Special Prizes
Prize for Best Praline
Prize for Best Modern Cake
Prize for Best Single Portion Ice Cream
Prize for Best Artistic Sculpture
Prize for Journalistic Criticism
For the other positions;
Certificate of Participation for all the participating teams