Negril’s third ice-cream festival took place over the Easter weekend and ended on a decidedly sweet dark note, the result of the Chocolate Dessert Genius Competition. Five hotels from Negril in addition to the Team Work school from Montego Bay presented 16 dishes, all vying for the Genius Trophy.

Beaches Sandy Bay with Chefs Ignazo Podda and Ryan Blagrove emerged winners with their Ackee au Chocolate in the keenly-contested competition with 111.5 points. Second was Couples Swept Away, 109.5 points, with their triple chocolate pumpkin slice with jackfruit and pimento anglaise and in third place was Couples Negril, 107 points, with their ginger chocolate ice cream with mango and pumpkin seed and Scotch bonnet anglais.

The dishes were judged on presentation and taste.

Chief judge of this event was Ritz Carlton’s David Nulan, who was very impressed with the originality of the chocolate sweet plates. “This is a very good idea, the displays are very original and the taste is good,” the pastry chef remarked.

He gave the winning chocolate nod to Ackee au Chocolate presented by Ignazo Podda and Ryan Blagrove of Beaches Sandy Bay, as did the other judges.

Event organiser Misha Earle of Multimedia Solutions shared with SunDay Cuisine that “when the idea was put forward the hotels all jumped at it and all I can say it is just fantastic.”

Proceeds from the sales of the chocolate dishes went to the paediatric ward at the Sav-la-mar hospital.

According to Earle plans are already in motion for a bigger and better Genius competition next year. “Next year’s competition,” shared Earle “will be held in an air-conditioned environment where the displays can last much longer”.

While she was more than pleased with the support from the hotels, she is hoping that more hotels from outside of Negril will participate.

– (Photos and text

By Conroy Walker)