Category Archives: Competition

Win a Trip to Ghana – Callebaut Cocoa Plantation Tour 2017

ghana1Callebaut Chocolate and F. Mayer Imports want to take you on a 5 day tour to the second largest cocoa producing country in the world, Ghana, West Africa.

You can be part of a group of Australian chefs, bakers, pastry chefs, chocolatiers and industry professionals to visit cocoa plantations and chocolate production facilities in October 2017.

ENTRY FORM AND FULL TERMS & CONDITIONS 

You will experience all aspects of production from growing, harvesting, fermenting and drying of the cocoa beans to final production of the cocoa bean to cocoa mass/cocoa nibs.

The trip will also take you to local sights of interest and cultural significance. The complete itinerary will be confirmed by mid 2017.

TO ENTER

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Submit 5 x labels from any of the following Callebaut products: 811, 2815, 823, W2 – 10kg Callets or 5kg Blocks (either size or packaging variance)

OR

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Submit 8 x labels from any of the following Callebaut products: 811, 823, W2, 703038 – 2.5kg Packaging

OR

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Submit 1 x label from any of the following Callebaut products: Madagascar, Equador, Sao Thome, Arriba, Java, Power Milk 41%, Power Dark 80% or any Fairtrade variance.

Take advantage of our 20% OFF offer, save the barcodes and you could be on your way to chocolate heaven!
USE PROMO CODE AT CHECKOUT: GHANA17

Win the NEW Callebaut Salty Caramel Crispearls

Callebaut Salty Caramel Crispearls

One of the benefits of Kirsten Tibballs being a Callebaut Ambassador is trying new products long before they come to market. Coming soon from Callebaut is a new flavour of Crispeals – Salty Caramel!

Thanks to Savour Chocolate & Patisserie School, Callebaut & F Mayer Imports you can get your hands on 1 of ONLY 2 bags available in Australia. These Crispearls are months away from being in store and you’ll be one of the first in the world to try them yourself.

How can you win? It’s very simple. Leave a reply on this post and state:

“How would you use Callebaut Salty Caramel Crispearls in your cooking creation?”.

The most creative use of the crispearls in your answer will win!

Once happens after you enter? Check the comments section of this post after 29th April to see if you are a winner and contacted via email. Good luck!

Competition is open to Australian residents only. Competition ends Midnight, Wednesday 28th April. The winner will be announced shortly afterwards.

2015 Callebaut Easter Chocolate Showpiece Competition Winners!

Chocolate Showpiece

John Law (3rd Place) works on his showpiece

Callebaut in association with Savour Chocolate & Patisserie School, Crown Melbourne and F Mayer Imports invited apprentices, pastry chefs and professionals around Australia to compete in Callebaut Easter Chocolate Showpiece Competition.

This year contestants were given the opportunity to create a quirky, beautiful, innovative or outrageous chocolate showpiece based around the theme was ‘flight’. All the decorations must be edible and must include a Easter egg as part of the showpiece.

The winner would receive a trip to the Callebaut Chocolate Academy in Belgium or USA, with 2nd Prize a $500 gift voucher from Savour Chocolate & Patisserie School.

Chocolate Showpiece

1st Prize Chocolate Showpiece

The contestants, from various chocolate shops and patisseries around Australia, arrived early in the morning, and from the outset the competition was fierce. As the competition was drawing to a conclusion the room was very tense. Some ambitious centerpieces to adorn the top of the showpiece were showing signs of giving way under the weight.

Fortunately, there was no major catastrophes and each of the contestants managed to get their showpiece up in time.

The winner was Santiago Cuyugan, for his highly detailed ‘bird in a cage’ showpiece. Judges Paul Kennedy (Savour Chocolate & Patisserie School), Deniz Karaca (Cuvee by Deniz Karaca) and Tim Clark (Cacao Fine Chocolates & Patisserie) were

Chocolate Showpiece

2nd Place Chocolate Showpiece

highly impressed at the level of detail, engineering and overall chocolate skill that was executed.

Second prize, missing out on first by only a fraction, was Hieu Ho, who created a beautiful colorful showpiece, fully showcasing the theme with a remarkably crafted Easter egg.

Overall, it was a successful competition, allowing talented individuals the opportunity to showcase their skills to a large audience and potential employers.

The Top 6 Easter Egg Showpieces were displayed at the Crown Melbourne Complex.

You can find more photos of Showpiece Challenge of the Savour Chocolate & Patisserie School Facebook Page.

Win $3,500 worth of Kenwood Products at Cake, Bake & Sweet Show

Want to win a Kenwood prize pack valued at over $3,500*, thanks to Savour Chocolate & Patisserie School and of course, Kenwood? It’s easy!

 

TO ENTER:
STEP 1. Follow Savour on Instagram, Twitter or Facebook.

STEP 2. Take a photo of the World Record Chocolate Flower Bouquet at the Cake, Bake and Sweet Show.

STEP 3. Post your image and guess the correct weight of the Callebaut chocolate used in the TOTAL display, and include BOTH hashtags: #savourtar #kenwood and MUST include handle: @savourschool

 

Click to see the Kenwood range

 

Come and visit the Guinness World Record Flower Bouquet at Cake Bake and Sweets Show. BUY YOUR TICKETS NOWGet $5 off tickets when you pre-purchase online. Simply enter the code SAVOUR14 during the checkout process.

 

* To be contention for the Kenwood prize you have to follow all 3 steps. Multiple entries are allowed, however each photo must be unique. The winner will be drawn within 2 weeks of the close of the event. Should there be a tie in the guess of the weight, the people will be compiled and literally drawn out of a hat.

 

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Step-by-Step

 

 

Entries Open for World Chocolate Masters Australian Qualifier!

World Chocolate MastersEvery dreamed of winning the World Chocolate Masters in Paris? This could be your moment! Entries are now open for the World Chocolate Masters Australia Qualifier with the theme just announced in Paris: INSPIRATION FROM NATURE.

 

The World Chocolate Masters is the only competition in the world solely dedicated to the creative use of chocolate. Always on the lookout for the world’s most promising chocolate talent, the organizing chocolate brand Cacao Barry® has begun preparing for the 6th edition of this famous international competition. The search for the world’s greatest exponent of chocolate work will start again soon with a series of National Selections to be held throughout all corners of the world.
Nature proofs to be a strong source of sensorial inspiration. Whether it is the colour of flavors, the sounds of the ocean, the change of seasons, nature is all around us and affecting our moods. At the same time we want more pure, authentic and high quality ingredients. For us, food is more than just food.

 

 

For the 6th edition of the World Chocolate Masters, Pâtissiers, Chocolatiers and Chefs will have to play with colours, shapes, scents, textures…to tickle Jury’s senses. We like to invite chocolate creators around the world to explain us how natural products are shaped and transformed into a delightful story with cacao and chocolate at the heart.

 

If you would like to enter please contact Savour Chocolate & Patisserie School