Friday 19 July 2024
  • La Cimbali

World champions in chocolate and coffee

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Demuslab

Chocolate and coffee are the favourites of most consumers and artisans. Or to put it another way, they are crucial to the confectionery business.

And Discovering the World of Chocolate and Coffee will be the theme of the finals of the two International contests: The Cake Designers World Championship 2017 and The World Trophy of Pastry-Ice Cream-Chocolate 2017, the second edition of which is being organised by FIP, the International Pastry-Ice Cream-Chocolate Federation and Equipe Eccellenze Italiane FIP at Host Fiera Milano 2017 from 20 to 24 October.

Here, in a breath-taking challenge, contestants will go head to head as they try to outdo one another with their brushes, spatulas and icing finishes.

After a tough, emotionally-charged battle, the decision has now been made regarding who will represent Italy next October when the national teams battle it out to become world champions.

The members of the team that will take part in the The World Trophy of Pastry Ice Cream Chocolate 2017 are: Matteo Cutolo, who will represent Italy in the Sugar Paste and Mono-Portion Ice Cream category, Giuseppe Russi who will fly the Italian flag in the Artistic Sugar and Modern Cake category and Enrico Casarano, who will represent Italy in the Artistic Chocolate and Praline category. Fabio Orlando will represent Team Italia single-handedly in the FIPGC 2017 Cake Designers World Championship.

So the very current theme of the relationship between cocoa and coffee (and all its implications) is back, with a formula that is essentially unchanged on the 2015 edition, the first to be held at HostMilano.

The 18 pastry teams, each one made up of three contestants and a coach, will battle it out in the Chocolate Sculpture and Praline, Artistic Sugar and Modern Cake, and Sugar Paste and Mono-Portion Ice Cream categories.

In Cake Design, meanwhile, there will be 20 individual contestants, who will be called upon to produce two creations: a display cake, which they will bring with them for an aesthetic evaluation, and a cake to be made on the spot that will be smaller but will be made using the same technique, and which will be judged for its flavour.

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