Chocolate takes the spotlight at Intersuc
By Bakers Journal
By Bakers Journal
February 10, 2012, Paris – The Intsersuc exhibition will be a major event on this year's chocolate and confectionery calendar, encouraging and rewarding the creativity of industry professionals as they compete for top honours.
With a dedicated 3,630 square-metre surface area located at the heart of Europain, the Intersuc exhibition will bring together the full range of top French and international exhibitors specializing in chocolate, confectionery, packaging and retail space development.
Formerly known as Rubans Bleus, the Collections Intersuc will recognize and reward the most inspired creations in confectionery, chocolate, biscuits, snaps, pastry, presentation, packaging and display accessories.
At the Mondial des Arts Sucrés, mixed gender pairs from 16 countries will demonstrate daring and creativity to produce, amongst other challenges, a piece of chocolate work, three miniature cakes (including one chocolate, one pistachio and one fruit), three sorts of chocolates (one fruit ganache, one praline and one free choice) and a piece of sugar work.
Chocolate will also be celebrated during the Coupe Europe, a selection round for the Coupe du Monde de la Pâtisserie. During this competition, the very best European pastry chefs will create nine identical dessert plates involving chocolate, as well as an artistic chocolate centre piece not exceeding 125 cm in height.
Last but not least, the Île-de-France (Paris area) selection round for the World Chocolate Masters will host six competitors as they battle it out to create an artistic chocolate centre piece, two sweets and a dessert based on the theme "weightlessness." The winner will take part in the national final in October.
Intersuc will run during Europain, March 3 to 7 at Paris-Nord Villepinte in Paris, France. For more information, visit www.europain.com.