EVENTS

Dublin, Ireland
14 March 2008

The 1st ever “Belcolade National Chocolate Competition” was launched this year in Ireland, involving universities from all over the country.

During November and December of 2007 students were given demonstrations on working with chocolate and were then invited to submit recipes of their own into this new competition.

The recipes were both creative and delicious ranging from 'Wild Garlic & Blue Cheese Pralines' (Avril O' Connor, Galway Mayo Institute of Technology) to 'Irish Grain Mustard & Whiskey Pralines' (Lisa O' Brien, Cork Institute of Technology). 

On 14th March, five students gathered in the kitchens of 'Dublin Institute of Technology' to begin preparing their pralines, chocolate gateaux and chocolate centre pieces. They were given 6 hours to prepare and present their chocolate creations during which they impressed the judges greatly with their skill, organisation and flair.

The judges, Paul Cathcart (Irish Muffin & Flapjack Company); Margaret Lynch (Couverture); and Sean McDaid (Puratos Crest), were chosen because of their knowledge of food and chocolate and as representatives of the industry.  

While the judges conferred customers and press began filling the auditorium for a demonstration by Stefaan Moyeart, Master Chocolatier and Vera Fritschi, Technical Demonstrator, Puratos Crest. Stefaan demonstrated an array of Belcolade products including Cryst-O-Fil and Origins, followed by Vera who demonstrated Crea Choc.

After the demonstrations the winning students were presented with their prizes;
3rd Prize, Christine Laverty, Dundalk Institute of Technology: €300. 2nd Prize, Lisa O' Brien, Cork Institute of Technology: A visit to the Belcolade site in Belgium to experience the art of chocolate making. 1st Prize, Avril O' Connor, Galway Mayo Institute of Technology: Trip for 2 to Bruges, the chocolate capital of the world, with €1,000 spending money, followed by a tour of Belcolade to experience the creation of the food of the Gods!

Customers, press, mentoring lecturers and students were then invited to a champagne reception and tasting. Here they were given the opportunity to view all of the student's creations, taste the Belcolade products and of course celebrate "20 Years of Passion" for chocolate with Belcolade!

Congratulations to the students and universities who took part!

	Avril's Chocolate Sculpture	Judges deliberating