Valrhona C³ Pastry Competition -

International Finale at ICC

October 23-25, 2016

Since 2008, Valrhona has organized the Chocolate Chef Competition (aka C³) to celebrate professional Pastry Chefs and honor the elaborate nature of the trade in all of its technical and creative aspects, with particular reference to chocolate.
By gathering a community of Pastry Chefs, who are driven by a desire to showcase the quality and creativity of their work, Valrhona highlights the profession and gives attendees the opportunity to discuss trends, salient events, techniques and market developments.
The 2016 C³ competition is open to all restaurant professionals over the age of 21 years whose business is operating outside the United States or Canada, providing them with a unique opportunity to show off their talent and expertise. Learn more about the selection process on

 Valrhona C³ Pastry Competition -

North America Selection

October 25-26, 2015


See more pictures here >>


On October 25 and 26, 2015 Valrhona and partnered to bring you the Chocolate Chef Competition aka , held in the US for the first time at the 10th Annual StarChefs International Chefs Congress. 

Valrhona would like to congratulate all the candidates for their hard work creating a plated dessert and a chocolate bonbon, based on the theme ILLANKA 63% Peru. Thank you for being part of this amazing adventure.


The winner of the 2015 C³ Competition is:


From Rosewood Mansion – Dallas, Texas

He won $5,000 and will have the privilege of representing North America at the International C3 Competition next year! Congratulations Chef Nicolas!


Chef Nicolas Blouin created: 

- Plated Dessert: Brownie, Raspberry compote, ILLANKA cream, Jasmine raspberry sorbet and Jasmine ILLANKA foam

See more pictures here >>- Chocolate Bonbon: Mandarin jelly, Black tea ganache and Sesame tuile


The Second Prize of the 2015 C³ Competition went to:


From Pacific Institute of Culinary Arts – Vancouver, Canada

He won $2,000! Congratulations Chef Steven!


Chef Steven Tran created: 

- Plated Dessert: Pecan praliné, Yuzu jam, Grapefruit, ILLANKA ganache/crémeux, Earl grey ice cream 

- Chocolate Bonbon: ILLANKA chocolate ganache, Yuzu jam and Pecan praliné 


The Press Prize of the 2015 C³ Competition went to:


From the Wythe Hotel – Brooklyn, New York

Congratulations Chef Erin!


Chef Erin Kanagy-Loux created: 

- Plated Dessert: ILLANKA Kefir ganache, Pickled beet, Kefir mousse, Bee pollen, Buckwheat streusel

- Chocolate Bonbon: Olive fuillatine, Cured black olive honey vinegar, ILLANKA Ganache

And congratulations to all the candidates who worked hard and created beautiful recipes: 

Chef Ron Mendoza

Aubergine Restaurant - Carmel by the Sea, California


Chef Ron Mendoza created: 

- Plated Dessert: Burnt lime, Cucumber, Meringue and Quinoa 

- Chocolate Bonbon: ILLANKA ice cream, caramel and speculoos


Chef Robert Nieto

Kendall Jackson Winery – Fulton, California


Chef Robert Nieto created: 

- Plated Dessert: Passion tuile, Rum-van ice cream, Coconut namelaka, Banana mousse, IILLANKA cake 

- Chocolate Bonbon: Burnt caramel and coffee ganache


Chef Curtis Cameron

The Little Nell – Aspen, Colorado


Chef Curtis Cameron created:

- Plated Dessert: Nut biscuit, Mandarin gelée, Yogurt crémeux, LLANKA custard & powder 

- Chocolate Bonbon:  Maple-bourbon and Brioche french toast


See more pictures here >>


Thank you to all the judges from the Work, Tasting and Press Juries that assessed and tasted the candidates’ work on the basis of originality, taste, flavor combinations, textures and adherence to the theme: Johnny Iuzzini, François Payard, Elizabeth Falkner, William Werner, Eric Bertoia, Stephane Cheramy, Adam Thomas. 



See more pictures here >>

Detailed rules can be found in the link below.

Click here for more detailed information

To discover previous competition click here

If you have a question concerning the competition, please email us

Congratulations to all the candidates!


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