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A competition of this size can become quite a bit to chew on, given all the regulations and practical concerns that come with it. That’s why we’ve set up this frequently asked questions (FAQ) section in which we give an overview of all the finalists’ questions that have reached us so far. It will be updated regularly.

We’ve compiled the questions into twelve main categories. If you can’t find the answer you are looking for, kindly contact the organising committee or your local Word Chocolate Masters contact:

  12. OTHERS


  1. I noticed that the dimensions for the showpiece have reduced to 40 cm x 40 cm, and 10 cm in height. In the competition rules it says ‘No part of the bottom of the showpiece can extend over the 40 x 40 cm base. Above its base/bottom, the showpiece can of course exceed the 40 x 40 cm of the base.” Could you please clarify what is meant by that?

    It means that the base of the showpiece must fit on the 40 cm x 40 cm base provided by the organising committee, not the rest of the showpiece. No part of the bottom of the showpiece can extend over the 40 x 40 cm base. Above its base/bottom, the showpiece can of course exceed the 40 x 40 cm surface of the base.

  1. If the chocolate showpiece is too high/big to be assembled on the table provided, can the finalist work in front of it or bring a table of his/her own that is lower in height?


  1. Can contestants colour individual parts in advance and bring them with them to the venue?

  1. The showpieces will only be judged before they’re moved to the display area. Correct?

  1. Does the gold/silver/bronze powder used to create the chocolate showpiece have to be edible?

    It has to be edible.
  2. Can candidates bring a chocolate element, e.g. braided plastic chocolate?

    A plastic chocolate element can be brought but may not be assembled before the competition. Therefore, a braid made with a silicone mould is authorised because it consists of a single piece, but a braid made of three different threads cannot not be brought wholly assembled to the competition.
  3. The rules state that there's a max. height for the showpiece. Is there a max. width as well? May the showpiece exceed the 40 x 40 cm of the black base?

    There are no restrictions on width but the base of the showpiece should fit on the 40 x 40 base. What is placed on the base can exceed the dimensions of the base.
  4. Are candidates allowed to use a trolley to move the showpiece to the display area after judging? And are they allowed to have more than one helper?

    Only one helper is allowed to move the showpiece. Also make sure the total height of your showpiece and trolley is not higher than 2.50 metres. Some of our in-house chefs will be around to make sure everything runs smoothly and to help if needed.
  1. If a contestant manages to assemble his/her showpiece without gluing all parts of it together with chocolate, but assembles it for judging on his/her table (people won’t notice if it is glued or not), is he/she allowed (after judging) to take some parts off, move all parts with the trolley to the display area and then put all parts together again the same way they were during judging?

    Yes, finalists are allowed to do so. It is a good way to go about things.

  2. If contestants use gelatine moulds for their showpiece, do they have to bring them with them to the final in Paris or does it suffice to bring photos?

    If finalists use moulds, they must bring them to the competition.

  3. Can finalists scratch or cut the black base of the big showpiece so that the chocolate sticks better to it?


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  1. The rules mention a ‘hand-dipped ganache truffle’, but in the same paragraph it says that the ‘ganache should be piped or filled in a truffle shell’. This is conflicting because hand-dipped ganache doesn’t require piping into a hard shell. Could you please clarify?

    Hand-dipped means that it has to be dipped by hand. The shape of a traditional truffle is round, made with a piped ganache, and shaped by hand after crystallisation or it could be piped directly into a truffle shell.
  1. If a hard shell is required, must this be done live on the day of the competition?

    As written in the rules contestants are allowed to use truffle shells but they have to be made with their Or Noir chocolate. Only dipping and decorating are expected to be done on-site.
  1. Can the truffle shell be any shape other than the traditional round shape?

  1. Regarding the Or Noir truffle: are different textures allowed? Can I, for example, add crispies?

    Only the Or Noir chocolate taste is allowed.
  1. ‘Another set of minimum 23 truffles will be dipped and decorated by hand during the competition’ – can these be brought semi-finished to the competition?

  1. Are finalists required to produce Or Noir pistoles on the competition day?

    No, they are not.
  1. Do all contestants need to fill the pistole mould until full or can they choose the amount?

    Yes, the pistole mould has to be entirely filled.
  1. Do you have any size/weight specs for the pistoles?

    The size of the pistole mould, as described in the competition rules.
  2. Regarding the ganache truffle: if the contestant chooses a piping-type truffle, does it have to be ball-shaped or can it be tube(bar)-shaped? Can contestants choose the shape of their truffle?

    The classic round shape is obligatory.
  1. The truffle centre (ganache) can be pre-made and brought to the venue, correct?

    The ganache can be brought pre-made and piped on-site.
  1. The competition rules state that ‘The truffle must be elaborated in a traditional way’. Does this mean the finishing has to be done with cacao powder? Or does this apply to the way the ganache has to be made?

    Candidates are not obliged to use cocoa powder, but no other taste than their Or Noir chocolate is allowed.
  1. If all the contestants have to make the same pistoles and the same truffles, then what are the criteria by which the jury judge the ‘visual aspect’?

    The jury will be judging the finishing of the truffle, the visual texture of the ganache, the quality of the dipping by hand, the shininess of the pistols, the way they’re crystallised…
  1. The ‘My Or Noir Story’ assignment comprises the creation of pistoles, without any type of painting, right? Or can we decorate them to our liking for presentation?

    As stated in the rules, no inclusions or spraying are allowed. This competition assignment is not about the visual aspect. It’s all about the taste.
  2. Are finalists allowed to deviate from the classic/standard truffle shape?

    The idea of this assignment is to promote the candidate’s Or Noir chocolate. So (s)he must respect the standard truffle shape and do a real classic truffle without any additional taste other than chocolate.

  3. The rules only mention ‘no additional flavours’, but they don’t say anything about decorations. If finalists make decorations with their Or Noir chocolate, are they allowed to decorate their pistols and truffles with them? And are they allowed to use structure sheets (not transfer sheets) seeing as they don’t affect the taste, but only add a visual aspect?

    Also, the ganache has to be piped on-site, which means there won’t be enough time to crystallise the piped ganache before dipping. Finalists therefore have to use shells, is that correct?

    Finalists are not allowed to use anything other than their Or Noir chocolate for their pistoles. The mould should be filled until full. As for the truffles, there are no decoration restrictions safe for the fact that no other flavour than Or Noir chocolate may be added.

    Concerning the ganache, we’d like to refer you to the competition bulletin all finalists received that deals with the matter.

  4. Can the truffle contain a liquid centre, made of chocolate of course, and a classic ganache around with classic finishing?

    Yes. But remember that the ganache must be predominant, i.e. the unique flavour of the candidate’s own Or Noir chocolate, even in the liquid centre.

  5. Is it possible to use inverted sugar in the truffles? As inverted sugar comes in lots of different forms, e.g. processed (Trimoline or other brands) and unprocessed (Honey or other natural syrups). Could you please confirm whether or not candidates are allowed to use any type of inverted sugar (processed or unprocessed) for their truffles.

    It is allowed to use any type of sugar for the truffle recipe. As stated in the rules, the truffle only needs to have the chocolate taste reflecting the individual Or Noir chocolate profile as much as possible.

  6. Do candidates need to make moulded pistols/callets for their ‘My Or Noir Story’ during the final or do they only need to bring the 80 prepared ones from home?

    No need to make them during the competition. The finalists can bring them with them.

  7. If the 23 truffles need to be dipped during the final, may they already contain the ganache before dipping and decoration?

    If a finalist uses truffle shells, (s)he can bring them already filled with the ganache, but:

    - They need to be dipped and decorated on-site.
    - Pre-made truffle shells have to be made with the contestant’s personal Or Noir chocolate.

  8. On what type of plate will the truffles be presented, and how many truffles and pistoles go on every plate? Finalists don’t have to do pistoles during the competition right?

    The plate that will be provided to put the 23 truffles on measures 23 by 23 cm. Finalists don’t have to make pistoles during the competition.

    The 60 truffles and 80 pistoles that the finalists have to make before the competition can be brought in any way they want. They will be handed over to the Organising Committee, which will put them in a specific ballotin for the Or Noir jury. The truffles prepared on-site need to be put on one plate (provided by the committee) with the finalist’s name on it. These plates will then be brought to the jury room for tasting.

  1. Can you confirm whether or not the finalists can bring the ganache already prepared with them?

    Yes, finalists may fill their Or Noir truffle shells ins advance and dip them during the competition.

  2. Is it possible to pass the pistole moulds with sablon before the chocolate is casted?

    As stated in the rules, this is not allowed. Even if it is to place a sablon inside of the mould it is forbidden. The mould must be fully filled.

  3. How many pistoles have to be presented during competition?

    As stated in the rules, 80 Or Noir pistoles must be brought already finished to the competition and handed over to the Organising Committee before the competition starts.

  4. On loading day (27 October), finalists have to submit all creations for review by the press and the audience. Does this include the 80 Or Noir pistoles?


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  1. The rules say that ‘32 pieces will be made entirely during the competition’, but what if contestants would like to use confit (e.g. confit orange) or pralinés? Are they allowed to bring it with them or do they have to make the confit or pralinés on-site? And what about dried fruit?

    Confit has to be made during the competition. Dried fruits are an ingredient, so contestants are allowed to bring them with them. Do bear in mind that all fruit products have to be Capfruit products. If Capfruit doesn’t offer a specific product in their product range, candidates are allowed to bring it with them. Pralinés and candied fruits must be made on-site during the competition.
  2. Are finalists allowed to use the praliné products by Cacao Barry or do they have to make everything on-site?

    Finalists are allowed to use Cacao Barry pralinés as an ingredient. No pralinés other than the ones manufactured by Cacao Barry are allowed. If finalists wish to create their own praliné, they have to do it on-site.

    As a general answer: what is not forbidden in a competition should be read as allowed. It is up to the candidates to carefully read the rules and to create their assignments in accordance with what is stated in them. Candidates will also be judged on their creativity and their respect for the rules.

  3. The ‘General Time Schedule Final Candidates’ document states that all finalists must bring 70 moulded pralines + 100 mini-ballotins with 2 moulded pralines. Does that mean finalists have to bring a total of 270 moulded pralines before the start of the competition and prepare 32 during the course of the final?


  4. On what type of plate will the 70 and the 32 moulded pralines be presented? And how many pralines fit on each plate?

    The 70 pralines are for the press tasting: the committee will take care of presenting them to the press. Finalists only need to bring them with them (in a box or on a 60 by 40 cm tray) and hand them over to the Organising Committee during unloading. The 32 pralines are for the jury tasting: finalists simply need to put them all on a big plate, and the committee will take care of transferring them onto smaller plates for jury tasting.

  5. As stated in the rules, the moulded pralines made during the competition must be identical to the pre-made ones. However, the pre-made pralines won’t be as fresh as the ones made on-site and thus, they won’t taste as good as the fresh ones. Will this affect the assessment of the pralines?

    No, it won’t. The jury will only taste the fresh ones.

  6. Will there be place and appliances for spraying during the final? Or do finalists have to bring the required utensils with them?

    No need to bring anything. A Plexiglas protection screen will be installed for each workstation (10).

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  1. In case the Sweet Snack on the Go assignment is ice cream or a product that melts, must finalists produce two fake creations, but no actual creations?

    In case of ice cream or any other melting product, it must be fake but abiding the competition rules, i.e.: both the creations brought with you and the ones finished during the competition must be strictly identical.
  1. The packaging will also be judged, correct?

    Yes, the whole Sweet Snack on the Go concept will be assessed by the jury, including the packaging.
  1. If contestants want to serve their Sweet Snack on the Go hot, it may take some time to prepare it for each jury member right before tasting. How much tasting time will be allocated for each contestant? Will it have to be done within the 2 minutes finalists get to introduce their concept to the jury members?

    All finalists get 8 minutes in total to serve their Sweet Snack on the Go concept and 2 minutes to explain it to the jury. Moreover, all finalists will be thoroughly informed about the competition details during a collective briefing, presence at which is mandatory.
  1. I want to prepare a small video (30 seconds max), which will complement the explanation of my recipe. Is it possible for me to use the video?

    The idea is to have it played at the moment of presenting the snacks to the judges. For now, we can’t confirm whether it is possible to use the big screens suspended above the competition area. We advise you to bring a small tabletop television that you can operate yourself.
  2. Do we have 2 minutes to present, as stated in the rules or 8 minutes to prepare and 2 minutes to present as stated in the FAQ on the website?

    As stated in the FAQ section on the World Chocolate Masters website, there’s an 8-minute gap between each presentation. These 8 minutes include the 2 minutes for candidates to present their creation. The remaining 6 minutes will be used by the jury to taste and judge the Sweet Snack on the go Concept.
  3. What is expected from the Sweet Snack on the Go concept: is it a snack as sold in a shop or more like an outdoor food cart snack?

    The Sweet Snack on the Go concept should be a product as sold from a food truck/outdoor food cart, not in a pastry shop. It needs to differ entirely from a pastry shop’s ready-for-sale products.

  4. For the Sweet Snack on the Go assignment, if a candidate were to do an edible wrapper or container for his/her product, would he/she have to make this during the competition?

    Yes, it would need to be made during the competition, as it is something that will be eaten alongside your snack and will be evaluated as such.

  5. My Sweet Snack on the Go needs to be eaten right after it’s done, otherwise it won’t have the same taste. But I’m one of the last finalists to present it. Can I stop working after 3 p.m. or at least assemble after 3?

    You can continue working up to your personal presentation time. It is not mandatory to stop working at 15:00 (only for contestant number one).

  6. I sent you a technical drawing of the box I intend to create for my Sweet Snack on the Go. Is it OK?

    The rules allow finalists to bring the packaging and the products as a whole concept as it were to be sold from a food truck. If your box fits this definition, then it’s fine.

  7. In a previous FAQ update, it said that contestants had 8 minutes to serve the snacks and 2 minutes for to present them. But in the latest time schedule, it said that the judging time would be 5 minutes. Which is it?

    You need to follow the latest bulletin and time schedule: the judging time is only 5 minutes.

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  1. Does the patisserie of the day that will be used for photography also need to contain at least three different textural elements?

  1. If pre-baked items are not allowed, the quality of the mixture will change considering its pre-prepared. How can this be managed since 27 October is an unloading day and we don’t have any time to prepare it?

    It’s up to the candidate to find a solution within the boundaries of the competition rules. Not all non-baked products will suffer changes till they are prepared. Candidates could also choose to make their base fresh during the competition in order to preserve its perfect texture.
  1. For the patisserie of the day assignment, does the shape of the big cake (480-780 g) and the individual portions have to be similar?

    This is not a prerequisite.
  1. For the patisserie of the day assignment, what will be the size, shape and material of the plate? When will the finalists receive the plate, during the competition day or in advance?

    We are still deciding on what type of plate we’re going to use with the sponsor (Villeroy & Boch). Pictures of the plate and its dimensions will be communicated at end of April. The candidates will be provided with the plate on the morning of the competition.
  1. The base can be brought raw and baked during the competition, but what about decorations? E.g. if a candidate wants to use tuiles, can (s)he bring them raw and bake them at the venue?

    The base is not the decoration, so the answer is no. If a finalist wants to use tuiles as decoration (s)he has to make them from scratch, even if they’re made from the same dough as the base.
  1. Could you please tell me what brand and model oven finalists will be using at the venue.

    This information will be included in the equipment list, which will be provided at the end of April.
  2. For the Patisserie of the Day assignment the competition rules state that the base can be brought raw and baked during the competition. Does this base for example comprise a crumble ring for the side of the cake? If so, is it allowed to have this crumble ring cut out and in between two moulds?

    As stated in the competition rules, only the base is allowed to be brought raw. In the example above, the crumble cannot be considered as a base.

  3. Can the candidate bring the raw sweet base already lined in the mould or should (s)he line it on-site?

    No. The raw base needs to be lined on-site during competition.

  4. Are candidates allow to bring (ready-to-use) filo pastry to the competition for the patisserie of the day assignment?

    The only assignment for which the candidates are allowed to bring a rough base is the patisserie of the day assignment (do bear in mind that it has to be brought raw). The idea of this rule is not to allow the candidates to bring ready-made bases, but bases made by themselves that they have to bake on-site. A raw homemade base is preferable to raw pre-prepared bases. Therefore, filo pastry is not allowed.

  5. Are candidates allowed to use plastic chocolate for the patisserie of the day assignment?

    Yes, if they prepare it from scratch on-site. The only ingredient that candidates may bring with them for this assignment is the base (to be baked on-site).

  6. Is it allowed to use 2 bases instead of 1 during the competition? I want to have a biscuit and puff pastry with me, pre-prepared, raw and frozen.

    No, finalists are allowed to bring only one raw base. The other one will have to be made on-site.

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  1. Does the design/concept has to be the same as the large showpiece or can it be a totally different concept following the theme?

    The creation of the ‘Where Nature Goes’ assignment must be in compliance with the ‘Inspiration from Nature’ theme. It doesn’t have to be the same concept/design as the large showpiece.
  1. Finalists can bring chocolate elements such as entire flowers with them, which means they can assemble each part beforehand and bring the whole object with them to the venue, correct?

  2. Do the rules specify on the size of this creation?

  1. Could you please share the details on the base height, shape, surface dimensions etc. so that I can make up a display planning.

    These are stated in the competition rules.
  1. Does the small showpiece have to be assembled during the competition, or do contestants have to create every element from scratch?

    As stated in the competition rules, the artistic creation only needs to be assembled during competition.
  2. I was wondering whether the assembly must be done exclusively inside of the cage or can the creation exceed the outer dimensions of the cage? If so, are there a maximum height and width?

    There are no measurement restrictions for this assignment, which means that the creation may exceed the outer dimensions of the cage.
  3. Are candidates allowed to assemble/paste pieces onto their creation in the display area or do they need to finish the ‘Where Nature Goes’ assignment entirely at their workstation and then bring the whole creation to the display area?

    Everything must be done at the workstation. The cage will be moved once totally finished.
  1. Seeing as the top part of the cage stand can be taken off, leaving only the shaft and the base, are candidates allowed to put this top piece on their working table? And if so, do they need to build something to balance it on the table? Or does the decorating of the cage need to happen while placed on top of the base, excluding the opportunity to do it in front of the judges?

    As stated in the equipment list, the stand for the birdcage consists of two pieces. During the competition the finalists are required to work on the stand in full, after which they will need to separate the two pieces of the stool to be able to move the cage. The stool will then have to be re-assembled (it's just two pieces that you can easily slide into each other without having to screw them in place). Moreover, only the top part of the stand will be provided, assuming that finalists can find a way to keep it straight up in their working area.

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  1. Will Group 1 and 2 be unloading their equipment on the same day (i.e. 27 October 14h30 – 16h30)? Will there be sufficient storage space for all the ingredients and equipment of both groups?

    Yes, both Group 1 and Group 2 will be unloading on 27 October between 14h30 and 16h30 in 2 shifts. Further details on the flow of things will be communicated later on. The size of the storage space will be included in the equipment list, which will be provided at the end of April.
  1. Will the unloading of the equipment be supervised by the WCM organisers on 27 October?

  1. At what time can the finalists set up their working area for Day 1 and Day 2?

    The schedule is still under review. The final timetable will be communicated later on.
  1. Could you please specify at what exact time each creation will be picked up for tasting?

    The schedule provided in the competition rules is only indicative. The final schedule is still under review and subject to modifications. The final schedule will be communicated later on.
  2. On the first day, working time ends at 18h15 while the tasting of the moulded pralines starts at 18h00, what will happen during these 15 minutes? The same goes for the second competition day.

    The schedule provided in the competition rules is only indicative. The final schedule is still under review and subject to modifications. The final schedule will be communicated later on.
  3. The moulded pralines will be assessed for 45 minutes during the first day of the competition, while only for 30 minutes on the second day. Why is there a time difference?

    The schedule provided in the competition rules is only indicative. The final schedule is still under review and subject to modifications. The final schedule will be communicated later on.
  4. At what time will the jury check the working stations of the contestants?

    The schedule provided in the competition rules is only indicative. The final schedule is still under review and subject to modifications. The final schedule will be communicated later on.
  5. Can finalists get a complete overview of the time they have to complete each task?

    We already communicated the general timings and competition schedule (tasting and artistic) for the finals. A detailed timing for each finalist will be communicated later on.

  6. Day 0, 27 October: presence of the jury is not required except for collecting their jackets at 13:45, right?

    The jury members are required to pick their jackets at 13:45, but they will also receive a briefing as stipulated in the programme (see bulletin No. 10).

  1. Day 2, 29 October: does the ‘walking dinner’ refer to the cocktail?

    Yes, the walking dinner is the cocktail.

  2. Will there be a briefing moment for the jury?

    As listed in the programme sent with bulletin No. 10, there are two jury briefing moments on day 0:
    - 12:00-13:45: Briefing with the candidates/Briefing with the jury
    - 13:45-14:45: Photo shoot finalists and video of presentation/Extra Briefing for the jury

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  1. How many finalists will be sharing a set of automatic tempering machines (what’s the ratio)?

    All this information will be included in the equipment list, which will be provided at the end of April.
  1. When will you provide the details on the work booth size, the table size, the equipment list, electrical capacity etc.?

    The equipment list will be sent out at end of April and will contain all necessary information.
  1. I heard that this year the Salon du Chocolat consumer fair and professional expo will be integrated into one event. Will the event booth size, layout etc. differ from the previous edition?

    Yes, both the Consumer and Professional fair of the Salon du Chocolat will be combined into one, and the booth layout will be different. The layout is still being worked out and cannot be released until final.
  2. Since there is one oven for every two contestants, how will the use of it be managed? It is crucial that I know when and at what temperatures I can use the oven during the competition.

    Each contestant needs to notify the WCM committee at what time they plan to use the oven and for how long. The committee will then provide the final timing.

    As for temperature: the ovens will be set at 160/180 °C at the start of the competition, after which each contestant is responsible to set his/her own temperature. Do note that the ovens provided are convection ovens, which means raising or lowering temperature is easy and pretty fast.

  3. Previously, each contestant had to clear out all his/her equipment/material from the venue just after the proclamation of the winner and right before the gala dinner because the Salon du Chocolat professionel ended the same day. But given the fact that this year the Salon du Chocolat is a consumer fair that doesn’t end on the same day as the World Chocolate Masters final, are contestants allowed to clear out their equipment the next day, i.e. 31 October? 

    We are in the process of finalising the timings for the final, but all finalists will need to clean their workstation on the last day of the final (seeing as several demos will take place in the same area on Saturday 31 October). However, finalists are allowed to pick up their equipment the day after the World Chocolate Masters final, i.e. 31 October. They can store their belongings in the back kitchen, but it's important that each candidate is fully aware of the fact that Barry Callebaut/the World Chocolate Masters organisation cannot be held responsible for any loss, theft or damage (etc.) suffered by the items (s)he stores there.

  4. Are contestants allowed to use a portable gas stove instead of the induction heater provided at the venue?

    No gas-fuelled appliances are allowed in the Salon du Chocolat building.

  5. Are contestants allowed to use a portable gas stove instead of the induction heater provided at the venue?

    No gas-fuelled appliances are allowed in the Salon du Chocolat building.

  6. Concerning the Demarle Speed Rack:

  • Do the 9 trays provided by the organising committee contain holes?

    No, they are aluminium trays.

  • Are candidates allowed to bring more trays if needed?


  • Will an additional two trays be provided for baking on top of the 9 trays provided by the organising committee?

  • During the national qualifiers, I organised my products on a gastronome rack measuring 52 x 64 cm or halve trays measuring 52 x 32 cm? Am I allowed to bring a 52 x 64 x 180 cm rack with me with my m.e.p on the trays already in it as it would be faster to set up my workstation and easier to transport my m.e.p to Paris?

    As stated in the equipment list, we can provide the Demarle rack on request but we prefer the candidates to bring their own rack.
  • These racks, are they situated right and left of the shelves behind the workspace?

    We are still working out the final arrangement of things. We will get back to you on that as soon as possible.
  1. Concerning the electrical cabinet:

  • Where will the electrical cabinet be situated?

    On top of the worktable.
  • Can I bring extension cords with an international outlet plug adapter?

  1. Does every candidate have a separate sink at his/her disposal?

    Each finalist has a separate hot and cold water sink at his/her disposal.

  2. If candidates need to wash items during the second day, do they have time to clean their equipment?

    It's up to the finalist to organise his/her time accordingly. The main thing is that each finalist needs to leave the workstation clean and tidy for the next finalist.

  3. If candidates bring equipment that is not something the sponsors provide, is it OK to show the brand name? (e.g. compressor, heat gun, hand blender, ice cream machine etc.)

    As long as the finalist is sure the equipment he/she brings with him/her could not have been provided by the WCM sponsors, then yes he/she may. But we suggest hiding brand names with tape as much as possible.

  4. Will induction plates be provided? And if so, which brand? If candidates need a second one are they allowed to bring it with them?

    Finalists need to bring their own induction plates to the competition. 

  5. Ovens: there will be 4 ovens available to 10 candidates?

    All ovens will be set at 180°C, after which each contestant is responsible to set his/her own temperature. Each finalist needs to notify the WCM committee at what time he/she plans to use the oven and for how long before 15 September 2015. Finalists are not allowed to use an oven for more than twenty minutes in a row. The on-site technical staff will then make arrangements to ensure that the competition runs as smoothly as possible.

  6. If candidates bring their own speed rack, can they still use the one provided by the WCM committee? (e.g. one for the first day and the other one for the second day)

    Finalists may bring their own speed rack, but remember to send an email to Nathalie Vanderborght to request it.

  7. Are candidates allowed to bring extra racks?

    Finalists may bring extra racks, but need to send their order to Nathalie Vanderborght before 31 July 2015 and they need to fit the storage room (see plans for your group in the attachments sent along with Information Bulletin N° 8).

  8. Where can candidates rent or borrow a compressor for their spray gun?

    Finalists may rent a compressor from Leroy Merlin or Castorama (DIY stores in France). Check their websites for technical details.

  9. How many chef vests will be provided for finalists and jury members?

    2 for the jury members and 3 for the finalists.

  10. I have a cream whipper that is too big to fit in the shelf, but I read that I cannot even set it on the worktable. Can I set it on any adjacent piece of furniture?

    Finalists are allowed to put their equipment on their worktable if they need to use it (given that it is not a brand competitor of one of our sponsors). As soon as they have finished using the equipment, it has to fit under their worktable. If it doesn't fit, they cannot bring it to the competition because we do not have the space for it.

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  1. Will you publish final scores? When will you select the top 10 finalists at the end of the second competition day? How will you calculate the kitchen skills score (10% of total) since there are ten chefs that won’t make it past the second day of the competition and ten chefs that advance to day three?

    The ranking of the non-superfinalists (from N° 11 to 20) will be communicated at end of Day 2, but the score will remain classified. The kitchen skills score will be the average of the score on Day 1 or Day 2 and the score on Day 3.
  2. How many judges will there be in total during the finals?

    One per country (20 in total), plus one Jury President, one president for the artistic part and one president for the tasting part.

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  1. ‘The World Chocolate Masters Organisation offers contestants the possibility to prepare in Paris one week before, by making available one place per contestant in a lab. More details will be communicated end of March 2015’. Could you please publish this information, since it is stated to be communicated at the end of March 2015? How many preparation days will there be: 5 or 7? Does this include 27 October, given that this day is more for unloading rather than preparation?

    This information is included in Information Bulletin N° 4 which was sent out on 31 March. Dates for preparation: 20 to 24 October (included) + 26 October (the school will be closed on Sunday 25 October). 27 October, early morning: Packing up in the lab/unloading at Salon du Chocolat.

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  1. Is there an upload tab to submit pictures/ drawings of the recipes online?

    We’re currently working on the online submission form for the recipes. There will be a submission feature for drawings.
  1. Who will be producing the recipe booklet – the finalists or the WCM organising committee?

    The World Chocolate Masters organising committee.
  2. Which recipes need to be uploaded to the World Chocolate Masters website?

    Finalists need to upload the following recipes to the website:

  • Sweet Snack on the Go
  • Moulded praline
  • Patisserie of the Day
  • Or Noir truffle
  1. Do candidates need to scale their ingredients directly in the pots and bowls if they label them or do they need to be in a plastic dish?

    Finalists are allowed to scale their ingredients directly in pots and bowls, as long as they are not mixed together. This means only one ingredient per pot, and of course labelled.

  2. If the recipe permits it, are candidates allowed to measure all dry or liquid ingredients in the same dish and label it or do they all need to be scaled separately in different containers?

    Finalists need to scale all their ingredients separately.

  3. If candidates need to make an infusion that needs to rest overnight, are they allowed to take this infusion with them to use, and simply make another one to show the judges on the day of the competition? 

    No, finalists may only make it on-site.
  4. If candidates make a recipe on the second day that needs to rest overnight, may they do this on their first competition day if time allows it?

    Yes, finalists may do so, but only if it can be stored at room temperature, because there is not enough space in the refrigerators.
  1. In that case, if this recipe has the same base as a recipe on the first day (e.g. crème anglaise or bricelets with which a different recipe can be made), may competitors make a bigger batch of it on the first day and use it again on the second?

    As long as it is made on-site, finalists may organise their time and resources accordingly if they wish to do so.

  2. Are finalists allowed to use liquid nitrogen during the competition?

    Yes, but only if finalists bring all the material needed for the use of liquid nitrogen (including security aspect). Of course, these have to fit under their worktables as soon as they’re finished with the liquid nitrogen.

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  1. If Capfruit doesn’t have a specific flavour (e.g. mandarin), is the finalist allowed to use Ravifruit?

    ONLY Capfruit purees can be used. This excludes ALL products from Capfruit competitors.
  1. Are you able to revisit the rule that ‘candidates are not allowed to have assistants to help in washing utensils during the competition’. I understand that this is the first time that there’s such a rule. Is it possible for finalist to wash and compete given the tight timetable?

    It is not the first time that there is such a rule. It has always been like this. Candidates can only get help to load/unload before and after the completion, and to move their showpiece to the display area. It’s up to the candidates to fill in the schedule that has been given to them so that they can also include the washing up.
  1. Will assistants have access to the backstage area of the competition? 

    Candidates are not allowed to get help from their assistant in any way, except for moving the showpiece. As there’s no exact plan for the WCM stand yet, we don’t know how the working booths will be set up exactly and there may not be a ‘backstage’ for each candidate. It seems that this time the booths won’t be separated with walls. So yes, the assistant can be there, but we don't know exactly where that will be yet. But we can’t stress enough that assistants can’t do anything for the candidates.
  1. Who is going to make sure the chocolates provided in the tempering machines are fully crystallised? Or can the finalist melt the chocolates in the melters a day before the competition?

    As stated in the competition rules, the organising committee will provide the chocolate in the tempering machines BUT candidates are responsible for controlling their perfect pre-crystallisation. Candidates will have access to their working booth the day before the competition and will have an allotted time to put their equipment in place, so if they want to plug in a melter at that time, they are allowed to do so.
  2. What is the difference between the schedule in bulletin No. 10 and bulletin No. 11?
    Should we refer to the detailed schedule sent with bulletin No. 11 instead?
    The schedule sent with bulletin No. 11 does not contain a time schedule for the jury?

    The difference between the two bulletins is that the one sent with bulletin No. 11 is more detailed and focuses a bit more on the finalists. The one sent with bulletin No. 10 is for all participants and gives an overview of the event. Thus, both are valuable and you should refer to both of them.

    As for the jury members: have a look at the detailed schedule sent with bulletin No. 11 to know what they'll do during the competition but also have a look at the schedule sent with bulletin No. 10 where there are more indications for the jury.

  3. How will the Gala Dinner invitations be sent to the guests? Will they be hard copy invitation cards or will they be delivered by mail? And when will that be?

    The invitations are hard copies that are sent to every BC during the second half of September. You will then need to send/give it to your guests. For BC people and finalists/jury, the invitations will be added to their welcome kit at the hotel.

  4. My candidate does not speak English at all, how can he make his videos during the week before the competition?

    He is not obliged to speak. He can just make a video in which he shows things, cook etc. and then you can add comments on the video below.

  5. Can finalists bring their own fruit puree?

    No fruit purees other than Capfruit purees are allowed (not even if they are half-prepared or blanched). Finalists are allowed to prepare them on-site. For the patisserie of the day, finalists are obliged to use Capfruit puree.

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