Enter the 3^rd edition of the C³ international restaurant desserts competition.

The C³ competition throws the spotlight on the unique skills and talents of restaurant pâtissiers through both a technical and a creative approach to working with chocolate.

Created by Valrhona, the C³ competition is now open to all restaurant professionals aged 22 and over, to showcase their talent and expertise.

To participate, candidates must register and submit their entries before 31 January 2011.

All recipes, which must be detailed in the entry form, should follow the theme of "Manjari and the Flavors of Madagascar" and must be made using Manjari 64% couverture. This dark chocolate from Madagascar offers acidulated notes of red fruits and nuts and has been one of the flagship products of Valrhona's Grands Crus range for over 20 years.

On 28 February 2011, the names of those entrants who have qualified for the regional semi-finals will be revealed.

The regional semi-finals will be held between March and May 2011 for the following regions: France, Italy, Spain, Asia, Americas and Northern Europe/Middle-East. They will take place in one of Valrhona's three École du Grand Chocolat centers in Tain l'Hermitage, Paris and Tokyo.

The six finalists will battle it out at the final which will take place at the Madrid Fusión international gastronomy meet to be held in Madrid, Spain, in January 2012. The lucky winner will take home a check for €5,000!