Meet the finalists
Meet the finalists
TAKE A LOOK AT THE BENELUX NATIONAL SELECTIONS' DELICIOUS WHIMSICAL BONBONS
TAKE A LOOK AT THE BENELUX NATIONAL SELECTIONS' DELICIOUS WHIMSICAL BONBONS
In a race against time, the contestants from the region combined incredible flavours into surprising designs that gave life to a batch of incredible bonbons for this assignment. The jury members had an arduous task when selecting the best of these creations as they analysed the bonbons' looks, the chefs' interpretation of the theme, and most importantly — the taste!
Each WHIMSICAL BONBON had to deliver a combination of different textures with flavours that would wow the jury members. Which of these mouth-watering creations would you have picked to take home the first prize?
THE WHIMSY OF AUTUMN
by Stephanie Ceronio
As a playful reflection of the season, this bonbon fostered a collection of cosy flavours. The stage belonged to the sweet and sour cocoa taste of the widely loved Callebaut 811 dark chocolate. The rich heart of the bonbon was composed of Dutch hazelnuts with Cacao Barry Praliné Noisettes Piémont, and a sage ganache with burnt butter and honey.
CHICKEN BURST
by Stijn Vandenbouhede
Shaped like a guitar, the chef took a chance on experimental flavours with this unexpected bonbon. A citrus ganache took the spotlight, prepared with oranges, yuzu, the rich cocoa notes of Callebaut 823 and the sweet chestnut taste of Cacao Barry Ghana milk chocolate. A surprise component made its way into the recipe — crispy chicken skin with sesame! The shell of the bonbon was made of Callebaut 811 dark chocolate and its malty hints.
CHERRY
by Lisa Breyne
Ideal to share on social media before enjoying! This colourful bonbon played around with a fruity confit made with mandarine and spiced with cinnamon, thyme, and anise. The ice cream cone carried the same ingredients. These components were paired with a creamy smokey ganache made with the hazelnut notes of Cacao Barry Ambre™ milk chocolate and Cacao Barry's Praliné Amandes Valencia nut paste.
LET'S PUZZLE TOGETHER
by Vincent Denis
Finding the correct positioning of each piece was part of this interactive taste experience. The bonbon brought together the intense tartness of a raspberry caramel paired with the salty richness of a peanut ganache prepared with the rich milky flavour of Callebaut Arriba milk chocolate. For a crisp bite, every puzzle piece was coated in a thin layer of Cacao Barry Extra-Bitter Guayaquil dark chocolate and its powerful cocoa flavour.
Friday, 1 November, 2024
