With the aim of promoting and empowering all those who feel passion for the artistic sugar work, Paco Torreblanca has created the International Artistic Sugar Piece Championship, which will take place on October 19 and 20 at the Torreblanca School in Petrer (Alicante). The master pastry chef from Alicante is a virtuoso in this field, as can be seen in one of his most creative books, “Sugarworks”, and in the numerous artistic initiatives in which he has participated.

Professionals over the age of 18 from all over the world who register before September 1 will be able to compete. Throughout the competition, each applicant must make an artistic sugar piece of free composition, with a maximum height of 125 cm, presented on a pedestal of a height of 20 cm, and composed of at least 50% of stretched sugar and blown sugar. Candidates will also have to make two Varhona chocolate cakes for eight people.

The jury, consisting of Jacob Torreblanca, Carles Mampel, and Oriol Balaguer, will supervise the work and award three prizes: first prize (2,000 euros, trophy and diploma), second prize (1,000 euros, trophy and diploma) and third prize (500 euros, trophy and diploma).