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Attention Chocolatiers: AUI and Felchlin Present the AUI Chocolate Cup!
January 4, 2018
Get ready to rumble, chocolatiers! Last Fall, we were thrilled to host some of the top pastry chefs in the country for our AUI Pastry Cup. This June, we’ll have six top chocolate artisans join us here at AUI HQ for the AUI Chocolate Cup. So brush up your tempering skills and start polishing your polycarbonate molds, because we’re giving away $10,000 in cash prizes. That will buy you an awful lot of transfer sheets.
Kevin Clemenceau, winner of the 2017 AUI Pastry Cup, plates his bon bons during the final round of competition.
The complete rules and details on how to enter can be found here, but in broad strokes: Send us two of your best bon bon recipes along with samples for tasting and a brief entry form. Then boom…you’re in the running for the grand prize: $5,000 and a feature in So Good Magazine. And, we’ve got $3,000 and $2,000 for the second and third place winners respectively. Again, we’re talking about stacks of transfer sheets that you could buy with that prize money, plus worldwide artistic recognition.
Third place winner Erin Reed's molded bon bons were cast with Felchlin Bionda white caramel couverture and filled with Granny Smith apple compote and sweet corn ganache.
Our new chocolate adventure comes at an especially exciting time, as AUI is now the exclusive distributor of Felchlin fine couvertures and pastry products in the United States! Over the past year, we’ve developed a great relationship with the chocolate experts at Felchlin as a distributing partner, and we’re honored that they’ve chosen us as their sole U.S. distributor.
Chocolate lovers across the world have always appreciated the finest of Swiss chocolate, but we believe Felchlin goes far beyond Swiss appeal. In 1935, Max Felchlin decided to invest his modest family fortune into a small chocolate manufacturing operation. The Felchlin family had made a name for themselves at the turn of the 20th century as Kirsch distillers and honey importers (yes please), so you could say Max had a hereditary sweet tooth. Their reputation for top quality couvertures spread, eventually to award-winning status, becoming a rare and coveted ingredient for pastry chefs.
Ryan Westover's unique rainbow bon bons won him second place in the 2017 AUI Pastry Cup.
Today, as Felchlin continues to provide the world’s best chefs and chocolatiers with fine couvertures and pastry products, the company remains a lean, mean chocolate machine. Their production accounts for just .04% of worldwide chocolate manufacturing, which makes their couvertures truly unique and exclusive. Perfect for chocolate artists who want to stand out from the crowd.
We couldn’t be happier to be Felchlin’s exclusive U.S. distributor. We know that stateside chefs are going to do amazing things with Felchlin, and we’re excited to see some of them compete in our upcoming Chocolate Cup!
Do you have what it takes to go head to head against the best chefs and chocolatiers in the country? Enter the AUI Chocolate Cup before the March 16th entry deadline, and show the world that you’ve got the chocolate skills to pay the chocolate bills. Watch our homepage for more updates, or join the conversation at the AUI Instagram feed and Facebook page, and don’t forget to tag your pastry creations with #auifinefoods!