2 September 2018 S ydney Showground S ydney Olympic P ark www .rasnsw .com.au

20 Pages·2017·1.85 MB·English

by  Fiona Masters

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Welcome from the President
Thank you for your interest in entering this Sydney Royal Competition.
The Royal Agricultural Society of NSW (RAS) is proud to host Australia’s
finest agricultural shows. Rewarding excellence and encouraging innovation
in food and wine production is not only at the heart of our charter, but also a
tradition carried forward with competitions like this that attract talented and
ambitious producers from right across this great country.
Our competitions continue to be an important part of Australia’s primary
production industry. They set benchmarks for excellence and encourage
producers to build on quality. In turn, quality produce helps support a viable
and prosperous future for our agricultural communities. Winning Sydney
Royal Exhibitors can promote their success with the Champion, Trophy, Gold,
Silver and Bronze medal artwork given to them by the RAS to use on product
packaging and marketing materials to promote their success.
Just as production techniques are evolved and improved over time, the RAS
works to adapt Sydney Royal Competitions regularly. Our commitment to
keeping up with consumer and industry trends ensures our Competitions
remain relevant, encourage excellence and are world-class.
The integrity of our Sydney Royal Competitions rests in the hands of
accomplished, impartial and, most importantly, independent judges. I am
always impressed by their professionalism, energy and high ethical standards.
It would be remiss of me not to thank them and extend my gratitude also
to our stewards, our generous Competition partners, our Committees and
supporters. Without them, the ongoing development of our Sydney Royal
Competitions would not be possible.
Whether your entry is a medalist or not, you will receive feedback from the
judges to see where your product stands in the industry. I hope this feedback
is a great encouragement for you to continue working on innovating and
improving your product. And that like many others who have travelled this
path, over time your produce reaps even greater rewards.
Robert Ryan OAM
President, Royal Agricultural Society of NSW
CALLEBAUT SYDNEY ROYAL CHOCOLATE SHOW 3

MESSAGE FROM CHAIR OF JUDGES

It is with enormous pleasure that I again return to the role of Chair of Judges, for the 2018 Callebaut Sydney Royal Chocolate
Show, a responsibility I’ve proudly held since 2012.

Once again, we welcome Callebaut as our valued naming rights sponsor, for the third year of this now standalone, chocolate
focused competition. Callebaut’s commitment to recognising and awarding excellence in our industry, their strong focus on
sustainability practices and commitment to quality, continue to align their philosophies and ideology with that of the chocolate
show. Prizes including a training package for a key winner to further develop their industry skills, at either the Callebaut
Belgium or Chicago Chocolate Academies, continue to highlight their generosity and commitment to the competition and desire
to both reward and nurture future industry leaders in Australia.

The student category also continues to award a high achieving entrant with a travel and training opportunity at the Savour
Chocolate and Patisserie school in Melbourne, to further develop their technical skills and industry understanding, as part of
their professional development. I would argue all student entrants will continue benefit and gain knowledge and understanding
through the competition process, by both preparing for the competition and receiving feedback from our judges, arguably some
of our industry’s best. The creation of the student category in this competition remains one of my proudest accomplishments, as
I continue to argue the key to raising the quality of products in our industry ideally starts with our future leaders, and their
grounding in quality training, encouragement to use quality ingredients and receive guidance and feedback from industry
leaders.

Our judging panel continues to bring together some of the best and brightest, as we welcome some our highest achieving
industry representatives, and I’m particularly pleased to welcome back one of our industry’s internationally acclaimed pastry
chefs, Paul Kennedy as panel chair, and I thank him for his commitment to the competition and striving for excellence in the
chocolate industry.

One of the most exciting aspects of the 2018 Callebaut Sydney Royal Chocolate Show is the incorporation of the show into the
Smooth Festival of Chocolate, which is moving to Sydney Showground. For the first time, the public will be able to witness the
mechanics of the judging process, and see first-hand the substantial commitment and professionalism of the Royal Agricultural
Society of NSW in regards to these competitions. With live chocolate showpiece construction, the public will have an
opportunity to glimpse into the world of the professional chocolatier.

I would like to take this opportunity to thank the Dairy Produce Committee of the RAS of NSW for their ongoing support as we
continue to develop the Callebaut Sydney Royal Chocolate Show into a first class event.

Regards,

Jodie Van Der Velden
Chair of Judges
Callebaut Sydney Royal Chocolate Show
4 CALLEBAUT SYDNEY ROYAL CHOCOLATE SHOW
TABLE OF CONTENTS
PAGE
NUMBER
WELCOME FROM THE PRESIDENT 2
MESSAGE FROM CHAIR OF JUDGES 3
WHY ENTER 5
HOW THE RAS SUPPORTS THE AUSTRALIAN CHOCOLATE INDUSTRY 5
KEY INFORMATION 6
AWARDS 6
2018 CALLEBAUT SYDNEY ROYAL CHOCOLATE SHOW 7
CLASSES 15
Professional (1-18) 15
Student/ Apprentices (19-20) 16
TROPHIES AND CHAMPIONSHIPS 17
CALLEBAUT SYDNEY ROYAL CHOCOLATE SHOW
A DIVISION OF THE ROYAL AGRICULTURAL SOCIETY OF NSW (RAS) ABN 69 793 644 351
This version updated 14 May 2018
CALLEBAUT SYDNEY ROYAL CHOCOLATE SHOW 5

WHY ENTER?

The benefits of entering the Callebaut Sydney Royal Chocolate Show include:
 Rigorous score-based evaluation, allowing you to compare your product against industry benchmarks.
 Individual product feedback on every Exhibit, provided by experienced Judges.
 Access to the Sydney Royal Medal artwork for winning Exhibits. This artwork provides the winning producer with a
distinct marketing advantage, signalling their product has been recognised as having reached a high level of
achievement and is proudly Australia-made. The artwork can be used to enhance advertising, promotional material
and packaging.

Sydney Royal Award-winners are given opportunities such as:
 Access to the marketing promotional kit to guide medal winners how to best make the most of their achievement.
 Listing on the online consumer guide, Australia's Best Producers, that features medallists from the Sydney Royal
Competitions, with the ability to tailor your listing and linking customers directly to your purchase facilities.
 Opportunity to present and promote medal-winning products at the iconic Sydney Royal Easter Show, Australia’s
largest ticketed event attracting an average of 822,000 visitors each year.
 Opportunity to be handpicked by Sydney Showground to supply your medal-winning product at hundreds of events
that happen on site throughout the year, including at the Sydney Royal Easter Show
 Exhibitors of top Exhibits will be invited to participate in the President’s Medal Competition. Since 2006, the
President’s Medal has recognised excellence in Australian food and drink produce with only the best of the best
nominated to compete. These producers undergo a rigorous independent review of their business model to assess
their social, economic and environmental impact both up and down-stream. It’s the triple bottom line audit that makes
the President’s Medal Award the most unique and prestigious in the Country.

SUPPORTING THE AUSTRALIAN CHOCOLATE INDUSTRY

The Royal Agricultural Society of NSW is a not-for-profit organisation that has been an influential force in the direction and
development of the Australian agriculture through competitions, education and event since its foundation in 1822. Today,
through the Callebaut Sydney Royal Chocolate Show, we are promoting and rewarding excellence within Australian Chocolate
manufacturing.

Networks
The Callebaut Sydney Royal Chocolate Show is committed to attracting the very best professionals as Judges and Stewards
providing an excellent environment for networking and professional development to all participants, resulting in the benefits for
the industry at large.

Development of Judges
The judging panels for the Callebaut Sydney Royal Chocolate Show are selected by Chair of Judges, Jodie Van Der Velden
and the RAS of NSW Dairy Produce Committee and aims to include a combination of educators, chocolatiers, pastry chefs,
marketers, retailers and expert amateurs from across Australia. For more information about the judging,
visit www.rasnsw.com.au.
6 CALLEBAUT SYDNEY ROYAL CHOCOLATE SHOW
KEY INFORMATION

ENTRY FEE $55 (incl. GST) per Exhibit submitted
$22.50 (incl. GST) per Exhibit submitted by Students & Apprentices
APPLICATIONS FOR ENTRY Online Applications For Entry
To enter online, visit www.rasnsw.com.au
CLOSING DATE OF ENTRY Wednesday 13 June 2018.
Late applications after closing date will not be accepted.
DELIVERY OF EXHIBITS Exhibits to be delivered with the appropriate identification labels supplied by the RAS from Wednesday 29 August to
Thursday 30 August between 9am and 4pm.
Exhibits must be delivered to:
Callebaut Sydney Royal Chocolate Show Supervisor
Grand Parade
Southee Pavilion, Hall 5A
Sydney Showground, Sydney Olympic Park NSW 2127
JUDGING DATES Saturday 1 September and Sunday 2 September 2018
This year the general public will have the opportunity to view the Judging at the Smooth Festival of Chocolate.
PUBLICATION OF RESULTS Online results listing scores and medals awarded will be available for viewing at the conclusion of the judging on
Monday 3 September, with the exception of Championship winners on Friday 21 September 2018 and can be found at
www.rasnsw.com.au.
Exhibitors will be posted a breakdown of their individual results, feedback per product, and any medal certificates (if
applicable) in late-September.
SOCIAL MEDIA Follow us to stay up to date throughout the year.
Facebook: @RASofNSW
Twitter: @ras_nsw
Instagram: @ras_nsw
EXPRESSIONS OF INTEREST FOR If you know anyone interested in becoming a Steward or Associate Judge, please have them complete the online
STEWARDING AND JUDGING expression of interest form found at www.rasnsw.com.au.
CONTACT Chocolate Show Coordinator
Royal Agricultural Society of NSW
Locked Bag 4317, Sydney Olympic Park NSW 2127
Telephone [phone]
[email protected]
AWARDS NIGHT
TASTE OF EXCELLENCE Friday 21 September 2018
The Awards Night will be held at The Stables, Sydney Showground, Sydney Olympic Park. The event will be open to
the public, Exhibitors and industry trade from 6.30pm to 9.30pm.
An invitation will be extended to all Championship Winning Exhibitors to attend this evening event, offering two (2)
tickets per successful Exhibitor. For more information on the Awards Night please see www.rasnsw.com.au

CALLEBAUT SPONSORED PRIZES The Champion Chocolate Perennial Trophy winner has the opportunity to complete a Chocolate course at one of the
Callebaut Chocolate institutes in either Chicago or Belgium. This opportunity should not be missed! Not only does this
prize include a trip overseas, it is a unique immersive learning experience, designed exclusively for our Australian
professionals.
The winner of The Cacao Barry Annual Trophy for Champion Chocolate Showpiece will be flown interstate to
Melbourne to attend a Guest Chef Masterclass at Savour Chocolate and Patisserie School.
The winner of The Cacao Barry Annual Trophy for Champion Chocolate – Best Student/Apprentice will be flown
interstate to Melbourne to attend a two day training course at Savour Chocolate and Patisserie School. Available
dates for student/apprentice prize to be confirmed.
The Champion Student Chocolate Showpiece winner will receive an exclusive Callebaut Chocolate Hamper.
Further information regarding Terms & Conditions can be located on page 16 of this Schedule.

8 CALLEBAUT SYDNEY ROYAL CHOCOLATE SHOW
2018 CALLEBAUT SYDNEY ROYAL CHOCOLATE SHOW

CONDITIONS OF ENTRY
A condition of entering into the Competition is strict adherence to the following ‘Regulations’:
• Conditions of Entry to Sydney Showground located at www.rasnsw.com.au;
• RAS General Regulations;
• Special Chocolate Regulations in this Schedule.
The Application for Entry and the ‘Regulations’ constitute the whole agreement upon which Entries are submitted and the
Exhibitor agrees that all representations and statements not appearing on the Application for Entry or in the Regulations are
excluded. The General Regulations apply to all sections of the Show. The Special Chocolate Regulations apply to this Section
only. Unless expressly stated in the General Regulations, if there is any inconsistency between the General Regulations and
these Special Chocolate Regulations, the Special Chocolate Regulations prevail. Copies of all Regulations are available from
the administration office at the Showground. RAS General Regulations are available at www.rasnsw.com.au

1. MINIMUM TOTAL WEIGHT/ VOLUME REQUIREMENTS
Minimum Exhibit means the Exhibit must comprise of a total weight or a total volume as specified for each Class.
For example where a Class specifies a minimum of 100g, this may be made up in the form of 2 x 50g packs.
In the Boxed Chocolate Classes (Classes 13 - 16) two (2) complete boxes weighing 100g minimum must be submitted. This
also applies in all other Classes requiring 2 x 100g Minimum Exhibits, one will be assessed for appearance and the other will
be assessed for flavour.

2. ENTRY REQUIREMENTS
Exhibitors must provide the Minimum Exhibit quantity as outlined in the table below. The Minimum Quantity must comprise of at
least two samples of the Exhibit. This ensures that an adequate quantity of product is available for each round of judging and
allows for a fresh sample to be available should the Exhibit proceed to the Championship judging stage.
All Exhibits need to be accompanied by an ingredients listing. Exhibitors must specify on the Application for Entry what flavour
liqueur is used for Exhibits with this inclusion.
Unbranded packaging is required for the majority of Classes and points will be deducted for visible branding on Exhibits with
packaging. The only exception is for Exhibits in the Boxed Chocolate Classes (Classes 13 -16) in which 10 of the 30
points awarded to Innovation will be related to the Exhibit’s packaging/ presentation.

Classification Classes Minimum Exhibit
Chocolate Block 1 to 6 2 x 100g minimum
Individual Chocolates 7 to 9 2 x 100g minimum
Truffles 10 to 12 2 x 100g minimum
Boxed Chocolates 13 to 16 2 x Boxes (100g minimum)
Flavoured Chocolates 17 2 x 100g minimum
Selected Exhibitors will be advised of
Showpieces 18 to 19 specifications including measurements
and Showpiece Themes.
Student Open Class 20 2 x 100g minimum

3. ORIGIN OF EXHIBIT
Exhibits may be made from Australian or imported cacao/chocolate, however the finished product must be manufactured in
Australia only.
Exhibits in Classes 6, 9, 12 and 16 must be manufactured in Australia and made from at least 85% Australian grown
ingredients. The inclusion of minor ingredients that have been imported such as, flavouring and spices, will be permitted as
long as the minor ingredients do not exceed 15% of the total Exhibit.

4. CLASS SELECTION
No single Exhibit may be entered in more than one Class. The same Exhibit may not be entered by more than one Exhibitor.
Exhibitors are permitted to enter more than one Exhibit per Class provided each Exhibit is different and these differences are
identified on the Application for Entry. An Exhibitor may be awarded more than one Award in any one Class. The Exhibit’s
commercial label must reflect the product description in Classes entered.
13th Annual
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The best of the best
13th ANNUAL RAS OF NSW PRESIDENT’S MEDAL
Each year the RAS presents the ultimate award in agricultural excellence; The
President’s Medal. It is unique in that the Medal is not awarded solely on taste;
the Medal recognises a product’s overall economic, social and environmental
integrity through the entire production cycle from gate to plate.
It draws from Sydney Royal Champions from throughout the year, examines,
and celebrates truly inspirational, innovative agricultural achievers.
To find out more www.rasnsw.com.au/presidentsmedal
Flinders Ranges, SA - Brasserie Bread Sprouted Wheat - Winner 12th Annual President’s Medal
10 CALLEBAUT SYDNEY ROYAL CHOCOLATE SHOW
5. BEAN TO BAR CHOCOLATE CLASS
The Bean to Bar Class is to recognise and award manufacturers who are producing a chocolate block from the cacao bean.
Exhibitors must complete the entire manufacturing process themselves from either Australian or imported cacao beans.
Melting and tempering chocolate that has not been entirely manufactured by the Exhibitor will lead to disqualification. Exhibits
must specify origin of cacao beans, all ingredients used, cacao solids percentage in total and cacao butter percentage. The use
of artificial ingredients and any fats apart from cocoa butter is to be discouraged.

6. CHOCOLATE SHOWPIECE CLASSES
This is an expression of interest in which Exhibitors are invited to apply to exhibit their Showpiece at the Smooth Festival of
Chocolate. The successfully selected Exhibitors will be notified by the Chocolate Coordinator. Showpieces must be made
entirely of chocolate. All decorations must be made of chocolate. Coloured cocoa butter, food grade decorative metallic
powders and edible gold or silver leaf are permitted. Non-edible stands are permitted. All detailed components of the
Showpiece must be in individual pieces, to be assembled onsite. E.g. a chocolate flower must be in individual petal form, then
put together using melted chocolate available onsite. Selected Exhibitors will be advised of specifications including
measurements and Showpiece Themes.

The construction and judging of the Showpiece Class 18 and Student Class Showpiece 19 will take place on Saturday 1
September 2018, and will be constructed live in front of the Smooth Festival of Chocolate spectators. Exhibitors in these
Classes are invited to begin construction of their Exhibits from 11.00am. This time is subject to change.

Exhibitors in the Showpiece Classes will be given access to melting tanks. For those bringing pre-prepared components that
will require assembly on site, two trestle tables and power supply (two (2) outlets per Exhibitor) will be provided. Exhibitors must
bring all other accessories they will require for the assembly of their showpiece inclusive of socle boxes, drapes, ribbons,
nitrogen canister, blow torch and so on.

The Showpieces will remain at the Festival until its conclusion on Sunday 2 September 2018 where Exhibitors are encouraged
to collect their Exhibit. No responsibility is taken for any loss or damage to showpieces during the Judging process or while they
are on site at the RAS.

7. PREPARATION OF EXHIBITS FOR DELIVERY
The RAS will provide Exhibitors with an Exhibitor Confirmation Pack which will include the following:
a) Identification labels that contain the Barcode Number, Barcode, Catalogue Number and Class Number should be
firmly affixed to each Exhibit;
b) Exhibitor confirmation slip. It is the Exhibitor’s responsibility to check the information on the Exhibitor confirmation slip
is correct, and accurately reflects the Classes into which the Exhibits have been entered;
c) Courier and postal labels;
d) Map and delivery instructions.
Should you require additional identification labels or need to make amendments to your Exhibitor Confirmation Slip, please
contact the Chocolate Show Coordinator.

8. DELIVERY OF EXHIBITS
Exhibits must be delivered to the Callebaut Sydney Royal Chocolate Show Supervisor, Southee Pavillion Hall 5A, Grand
Parade, Sydney Showground, Sydney Olympic Park, NSW 2127. Exhibits must be properly marked with the RAS supplied
identification labels and delivered from Wednesday 29 August 2018 to Thursday 30 August 2018 between the hours of 9am
and 4pm. It is recommended Exhibits are transported in an appropriate temperature controlled vehicle. The RAS cannot be
held responsible for any theft, loss, delay or damage during the transport of entries.

9. JUDGING
All Judges are chosen on their industry knowledge and expertise, and come from a broad range of industry sectors. Judging
Panels shall consist of one Panel Chair, two Senior Judges and an Associate Judge. The Chair of Judges oversees each Panel
and has the final power to arbitrate the awarding of points. All entries are judged “blind” and assessed on their own merits
against a set of criteria. Judges shall not have access to an Exhibit other than from when it is presented to them by
Stewards. Judges shall not at any time prior to the announcement of Awards have any access to or any knowledge of the
identity of the Exhibit.
Within each Class all entries are allocated a randomised catalogue number which is distinct from the barcode number provided
by the RAS.
Within each Class, chocolates will be sequenced in a tasting order of flavour intensity and profile by the Chair of Judges. This
will ensure that like will be grouped with like as much as possible and protect the Judges’ palates as much as possible. Judges
will be provided with the flavour description of each Exhibit as listed on the Application for Entry by the Exhibitor.
The use of high quality ingredients, without the use of artificial flavours is encouraged. The use of compound chocolate is
discouraged. Attention will be paid to new techniques or methods of working with chocolate. Outstanding innovation and flavour
combinations that are presented in simple and current ways will be rewarded.