C3 Competition

An international competition judged by a world-class jury!

Valrhona C3 Competition

We are giving hospitality professionals a chance to show off their skills and passion at the 6th annual C3 Competition.               

Entry period: April 2-June 30, 2019

Enter now:

The Challenge :

Step 1: Online entries and recipe submissions
(April 2-June 30, 2019)

To complete an entry, catering and hospitality professionals must be over 21 and submit two creative original recipes:   

  • a plated dessert recipe                                                 
  • a "petits fours" recipe with the theme: “Bahibe 46%, Dominican Republic Grand Cru de Terroir.”

                                                   Step 2: Regional tasting round
                                                     (September 1-December 1, 2019)

Contenders selected based on entry submissions have to make their recipes at a 5-hour challenge round:

  • 1 restaurant dessert presented identically on 12 plates.
  • 30 petits fours presented on 1 platter.

After the tasting round, the winner of each regional challenge will represent their country in the final round of the competition.

Step 3: The international final round
(March 5, 2020)

The eight finalists selected by country will face off at FHA (Food and Hotel Asia) in Singapore on March 5, 2020.
In early December 2019, all finalists will receive specific guidelines for the final round, including the day’s schedule, practical information and rules.

Do not hesitate to email before July 22 if you have any questions prior to the challenges.

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