Biscuits

Each contestant must submit 10 mini biscuits of each type, a total of 30 pieces measuring 4 to 5 cm in diameter and weighing between 10 to 15 g.

The mini biscuits must include:

• dry biscuit
• Macaron or dacquoise biscuit
• financier or madeleine base

Chocolates

Each contestant must submit 10 chocolates of each type, a total of 30 pieces weighing  up to 10 g.

The chocolate candies must include three types:

• praline candy of your choice
• chocolate candy moulded in polycarbonate with a liquid interior
• free-form candy

Chocolate candies can include fillings with fruits and spices and can weigh up to 10 g each

Your creations need to be attractive and delicious.

Mandatory: you must provide a detailed recipe card and a photo of your product by 28 August 2025 to Shifa at shifaza@fantasy.com.mv

Failure to provide a recipe card will result in disqualification. You must list your main ingredients and we ask that you use the following raw materials:

Elle et Vire cream and butter

Boiron Puree

Callebaut  chocolate

2. Procedure on the day

The mini biscuits and chocolate candies must be delivered between 11 AM and 12 PM on the day that you have registered for and placed in the Competition Station in the  Kurumba Ballroom.

This competition is open to professional pastry chefs, bakers, chocolatiers from the resort kitchens of the Maldives. Only one entry per Resort per day.

Contestants must prepare their mini biscuits and chocolates at their own resort kitchen and then bring them to Kurumba. To arrange transfers, from the airport to Kurumba, registered contestants need to contact Shifa at Fantasy on telephone and shifaza@fantasy.com.mv

Candidates must be present at the award ceremony, on the day, by 2:30 PM. Please assemble for  presentation near the main stage.

Mandatory:  candidates must wear professional attire on the day of the ceremony.

Procedure on the day

The mini biscuits and chocolate candies must be delivered between 11 AM and 12 PM on the day that you have registered for and placed in the Competition Station in the  Kurumba Ballroom.

WHAT TO BRING TO THE COMPETITION 

Please bring to Kurumba by 12.00pm on the day of the competition, your box: with your name, resort name and your mobile number clearly marked on the outside of the box.

Contents:

10 biscuits X 3 types: six for tasting, four for presentation = 30 in total

10 chocolate candies X 3 types: six for tasting, four for presentation = 30 in total

Please also bring your chocolate base “socle” for display at the judging.

Remember: you must provide a detailed recipe card and a photo of your product by 1 September.

For more information and for registration, please contact Aishath Shifaza at Fantasy on telephone number 
+960 767 1597

tradeday2025@fantasy.com.mv

10 biscuits X3 types: six for tasting, four for presentation = 30 in total

10 chocolate candies X3 types: six for tasting, four for presentation = 30 in total

Please adhere to the dimensions outlined for the biscuits and chocolates.

The biscuits and chocolate candies must be identical. Please bring your chocolate base “socle” for display at the judging.

The daily First Prize of US $2000 will be either in cash on the day or transfer by EFT to the winner’s bank account, within five days of competition.

Please bring your EFT details.

Jury

The jury is composed of professional Chefs and their decision is final.

Scoring:

Final scoring criteria: the competition is evaluated and scored out of 100 points:

40 points for presentation, 60 points for the tasting.

The final ranking is determined by the cumulative scores. In the event of a tie, candidates will be chosen on their tasting score.

Registration deadline is Thursday August 28.
Email your application to Shifa (Aisath Shifaza) at shifaza@fantasy.com.mv

For more information please contact Aishath Shifaza at Fantasy on telephone number 
+960 767 1597

The daily winner is expected to participate in a winning photograph together with a small publicity article prepared by Fantasy.