Bakery's Easter Eggstravaganza
Read time: approx 1 mins
Level 3 Professional Bakery students have been showcasing their creative chocolatier skills for an Easter project.
Over the last three weeks the twelve students have been working hard to design and make a 12” chocolate Easter egg with an accompanying selection of hand-dipped and moulded chocolates with a variety of delicious flavours such as strawberry daiquiri, key-lime pie, tiramisu and cherry bakewell.
Each tasty display was judged on a list of criteria, including how well the egg was shelled and joined, the flavour and texture of the chocolates, overall presentation and originality. One of the assessors on the day was Beverley Dunkley from Callebaut, the Belgian gourmet chocolate manufacturer.
The winner of the project will be awarded a hamper full of Callebaut chocolate often used by professional gourmet chocolatiers, including tools and moulds in order for them to continue to perfect their skills.
The results were announced later in the day, with Hannah Earls winning the Callebaut chocolate hamper. Elaine Chan was the runner-up, winning a dinner for two at the Atrium restaurant.
The results were very close. Everyone’s efforts were highly marked and there were only a few points difference between the runner-up and the winner. It was clear that everyone put a great deal of effort into their work and presented them to a high standard.