12 teams have been selected during the year 2017 to compete: Argentina, Australia, Brasil, Korea, France, Japan, Morocco, Poland, Spain, Switzerland, USA and the new entry Ukraine.
The teams will face 7 different challenges: from gelato to pastry, high cuisine and ice scupltures. Each team will be composed by a gelato chef, a chef, an ice sculptor and a pastry chef, and it will be trained by a Team Manager who will be part of the international jury.
Decorated Trays, CMG 2016
Competitors must prepare n. 4 (four) trays of chocolate gelato. The gelato will have to be produced with one or more coverture chocolates provided by the sponsor Valrhona.
One of the 4 (four) trays will be decorated and ready for public display in a showcase, the other 3 (three), also decorated, must be ready for tastings. Furthermore the team shall prepare n. 1 (one) decorated fac-simile to present to the jury and, eventually, to the Final Grand Buffet. It is strictly forbidden to bring any complete or partially completed manufactured goods, such as decorations, to the competition ground.
The size of the stainless steel tray provided by the Organization is 360×250 cm, h 80.
The tasting of gelato at the jury table will be served in a generic cup, provided by the Organization.
The teams must present the decorated trays to the Jury within 4 minutes from the scheduled presentation time. Beyond this time limit, every minute or fraction of minute shall involve a penalty of 3 (three points) up to a maximum of two minutes. If
the total due time is exceeded the tray shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points.
An extra 11 (eleven) penalty points are involved if the commissioners find preprepared decorations during the inspection.
Japan, CMG 2016
The competitors must prepare and present n. 15 (fifteen) gelato Sundaes with assorted flavours out of which n. 14 (fourteen) for the jury, n. 1 (one) for the official photograph, plus n. 1 (one) fac-simile to present the jury and, eventually, to the Final
Grand Buffet.
The maximum diameter of the cup rim is 20 cm (twenty). There is no height limit. Shape and decoration must relate to the selected theme. It is strictly forbidden to introduce completed or partially completed manufactured items, such as decorations, in the competition area. The team shall provide the Sundaes cups. The gelato cup must contain at least 1 (one) ingredient (indicated in the recipe) of the sponsor COMPRITAL.
The range of the products available shall be agreed upon together with the sponsors.
The decorated Sundae for the table service at the Final Grand Buffet must be presented on an ice baseboard (see 4.g).
The teams must present the decorated Sundae to the Jury within 4 minutes from the scheduled presentation time Beyond this the time limit, every minute or fraction of minute shall involve a penalty of 3 (three) points, up to a maximum of two minutes. If 10 the due time is exceeded the Sundae shall be presented at the end of the whole cycle
involving an extra penalty of 6 (six) points.
An 11 (eleven) points penalty is foreseen for the non-observation of the due maximum dimensions.
An extra 11 (eleven) penalty points are involved if the commissioners find preprepared decorations during the inspection.
Argentina, CMG 2016
The contestants must prepare the gelato cake (with a maximum of 3 (three) gelato flavours including the following optional ingredients: parfaits, fruit pallet,biscuits, sponge cake, candied fruit, etc. The contestants must produce 3 (three) identical samples of the cake with shapes and decorations according to the theme of choice, each with 16 (sixteen) portions. 1 cake (one) is for slicing, 1 (one) for the official photograph and 1 (one) for the service. In addition 1 (one) fac-simile to present the jury and, eventually, to the Final Grand Buffet
The gelato cake for the final Grand Buffet must be presented on the Ice Sculpture (see 4.g).
A member of the team is responsible for cutting the cake and making the portions for the jury tasting. Each team must provide the serving plate and the knife otherwise, upon preventive request, it is possible to use the round white plates provided by the organization.
The teams must present the gelato cakes to the Jury within 3 minutes from the scheduled presentation time Beyond this time limit, every minute or fraction of minute shall involve a penalty of 3 (three) points, up to a maximum of two minutes. If the total due time is exceeded the gelato cake shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points.
For the tasting phase, after the 3 given minutes the penalty involves 3 (three) points for every minute of delay up to a maximum of two minutes. If the total due time is exceeded the gelato cake shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points.
Mystery Box 2016
The teams must prepare one single gelato flavour (about 6 kilos) to present on a traditional moulded cone provided, together with its cone stand, by the sponsor Ostificio Prealpino
The flavour, in n. 15 (fifteen) identical samples out of which 14 for the jury and one for the official photograph, prepared with one of the secret ingredients raffled by the contestants with the organizers and notified only at the moment of the performance in a sealed envelope. Furthermore, the organization provides a market of fresh products, vegetables, herbs and spices, etc. mandatory in the competition to produce gelato in combination with the drawn product. The suppliers of Mystery products will be posted on the site gelatoworldcup.com
In addition the team must present a good description of the recipe to the jury, writing it out in block letters on the form provided by the Organization Only in this specific round, the team may briefly consult with the Team Manager.
FRUIT MYSTERY BOX
The teams must also produce one further single flavour (about six kilos) to present on a traditional moulded cone provided, together with its cone stand, by the sponsor Ostificio Prealpino. It must be prepared with any of the frozen fruit pulp drawn by the competitors and provided by the Capfruit sponsor with a compulsory combination of a spice, herb or vegetable available on the supplied market.
The teams must present the gelato to the Jury within 3 minutes from the presentation scheduled time. Beyond this time limit, every minute or fraction of minute shall involve a penalty of 3 (three) points, up to a maximum of two minutes. If the total due time is exceeded the gelato shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points.
An extra 11 (eleven) penalty points are involved for not using the products on the supplied market.
In addition the team must present a good description of the recipe to the jury, writing it out in block letters on the form provided by the Organization Only in this specific round, the team may briefly consult with the Team Manager.
Singapore Team, CMG 2016
Competitors must prepare n. 3 (three) hot finger food in combination with the gourmet gelato (“savoury” gelato – one flavour) selected by the team to present to the jury on 1 (one) single plate. The shape and decoration must comply to the chosen theme. N. 20 (twenty) identical samples must be prepared plus n. 1 (one) fac-simile of the dish for the final Grand Buffet. Only the gelato must be a fac-simile in this dish.
The raw materials to make the hot finger food must be provided/purchased by the team, as well as the plates. 11 (eleven) penalty points are foreseen for each additional flavour.
The teams must present the dishes to the Jury within 5 minutes from the presentation scheduled time. Beyond this time limit, every minute or fraction of minute shall involve a penalty of 3 (three) points, up to a maximum of 5 (five) minutes. If the total due time is exceeded the gelato shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points.
Team Italy, CMG 2016
The contestants must prepare n. 4 (four) types of gelato snacks, 15 (fifteen) for each type (n. 60 – sixty – pieces in total) for the jury. The President of the Jury will have the task to verify the weight and report any penalty to the Competition Commissioner. N. 4 (four) (1 – one for each type -) are fac-simile. The 4 fac-simile gelato snacks must be
presented to the jury together with the gelato snacks prepared during the competition. At the end of the competition all snacks must be positioned on the nougatine/croccante stand for the final Grand Buffet (see 4.g).
Each chocolate gelato snack must weigh 50 grams including the decorations, with a tolerance of 10% (plus or minus) that is that each snack may weigh from a minimum of 45 grams to a maximum of 55 grams. The snacks can be combined with jellies, fresh fruit, jams, bakery liqueurs, bases and can include Bavarian creams, frozen desserts, creams, mousse, and parfait.
The gelato must be produced with one or more covertoure chocolates provided by the sponsor Valrhona.
Contestants may use any preparation technique. The shape and decorations must comply with the chosen theme. The sponsor Silikomart will provide the necessary moulds for the teams.
The teams must present the gelato to the Jury within 4 minutes from the presentation scheduled time. Beyond this time limit, every minute or fraction of minute shall involve a penalty of 3 (three) points, up to a maximum of two minutes. If the total due time is exceeded the gelato shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points 3 additional penalty points are foreseen for each gram out of tolerance.
Team Poland, CMG 2016
The contestants shall prepare and decorate n. 1 (one) ice sculpture, relevant to the selected theme, for the presentation of the gelato cake as above mentioned in 4.c.
The sculpture shall be obtained by 1 (one) single block of ice measuring cm 25x50x100 supplied by the Organizers.
The height of the final exhibit is free. The sculpture will be preserved in a refrigerated truck supplied by the organization. The team must supply all the equipment needed to sculpt and decorate the sculpture. However, if, because of the distance and transport difficulties, the team cannot ship the equipment, the ICE SCULPTURING sponsors will supply the necessary. The ice sculpture must be presented within the scheduled time; 3 penalty points will occur for every minute, or fraction of minute, of delay up to a maximum of 10 minutes.
CMG 2016
During the competition and with the aid of conformed containers (not pre-shaped by moulding with definite shapes such as: lion, fountain, swan, eagle, cornucopia, etc. supplied by teams), the contestants must prepare 1 (one) ice baseboard mandatorily
including any optional inserts such as: flowers, fruits, nuts, vegetables, spices or other ingredients, in any case edibles – supplied by the team itself. The ice baseboard measuring a maximum of cm 30×30 height 50 cm must be used to present the facsimile Sundae. The organization will supply the blast chiller.
The non-conformity of the maximum dimensions involves 11 (eleven) penalty points. Missing to include inserts or using non-edible inserts involves 11 (eleven) penalty points.
CMG 2016
The Artwork supporting the gelato snack fac-simile shall be totally made of in croccante (nougatine) with a choice of any type of dried fruits (walnuts, hazelnuts, pistachios, pine nuts, pecans, peanuts, etc.), any type of sugars and seeds (poppy, caraway, sunflower, etc.) up to a maximum dimension of cm 50×50, free height. The Artwork piece, as all the decorations, must be entirely made and assembled during the competition in the competition area. The decorations can be made in pulled sugar, blown sugar, royal icing, dough for flowers and sugar paste. Moulded chocolate and sugar are not allowed. The team must provide the support for the Artwork.
The non-conformity of the maximum dimensions involves 11 (eleven) penalty points. The use of moulded/printed chocolate or sugar involves 11 (eleven) penalty points. The use of manufactured products ready to use and not produced on the competition ground involves 11 (eleven) penalty points.
Team Spain, CMG 2016
The Final Grand Buffet consists in the presentation of all works. The table for the presentation, supplied by the organizers, is round with a diameter of 120 cm and set up.
Buffet setting: it is possible to use additional decorative elements but it is not allowed to place a background. No electric cables can cross the competition area. Rotating basis are allowed. The staging shall mandatory have a black canvass covering the stands for the presentation of the final buffet (supplied by the Organizers). The organizers however disclaim any liability in case of accident. The use of any background involves 11 (eleven) penalty points.
Connect To Us