Barcelona’s EspaiSucre school, founded by Jordi Brutón and his partner Xano Saguer, is organising the fifth “Best Dessert Espaisucre 2019” restaurant dessert competition on the 19th of November at Barcelona’s Fòrum Gastronòmic. 

Anyone who would like to participate can already access the terms and conditions and submit their recipes. The deadline to register is the 20th of October. 

In the fifth edition, contestants can enter up to three recipes per category: Free-themed Restaurant Desserts and Valrhona Chocolate Restaurant Desserts, with obligatory use of Grand Cru Brazil’s Macaé 62% topping. 

Let’s remember that only six people from all the contestants who enter will be finalists and participate in the five hour competition. 

One of the conditions required by this competition is that all the recipes entered must be presented with full explanations, including a detailed analysis of the taste references, as well as the connections between the dessert’s different elements, arguments, philosophy, tasting notes, conclusions, etc. The competition’s full terms and conditions are available for viewing and downloading at the following link.

The judging panel will be made up of gastronomy journalists and renowned pastry chefs like Albert Adrià, Pau Arenós, Jordi Butrón, José Carlos Capel, Jordi Cruz, René Frank, Cristina Jolonch, Julia Pérez, Philippe Regol, Jordi Roca and Xano Saguer. The prizes are as follows: The Best Dessert-Espaisucre Prize to the best restaurant pastry chef of 2019 and the Valrhona Prize to the best chocolate restaurant dessert. These two amazing prizes are made up of different sets of products, books and gastronomy courses. The prizes can be seen in detail on the document mentioned above.

The finalists’ desserts will be examined by the judging panel according to various criteria such as taste, technique, integration of flavours, assembly, aesthetics, concept, etc. It’s worth mentioning that the organisers of this competition wanted the fifth edition to follow the EspaiSucre Method rules as a model, so we recommend checking out the criteria for this method at to get the best possible score from the judges. 

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