DISCOVER THE PASTRY PLAY ASSIGNMENTS BY CENTRAL EUROPE'S CONTESTANTS

This challenge put the focus on freshness. For one of the last assignments of this National Selection, chefs were asked to prepare a pastry and all its components from scratch. They had to include at least 1 chocolate, 1 local ingredient, and at least 3 different textures.

In a race against time, the contestants used up every second to serve the jury members rich and varied pastries that looked to take them on a sensorial journey in each bite. Check out their creations here:

LEARNINGS

by Alireza Abdolsheikhi

This pastry represented the natural cycle of learning and was crafted for those who value the rawness of ingredients. The base consisted of a shortcrust dough made with the redish-brown hues of Cacao Barry's Extra Brute cacao powder, alongside a honey chocolate financier crafted with Cacao Barry Plein Arôme. An apple-lemon ragout splashed refreshing sweetness into the recipe. What took the spotlight was an airy mousse prepared with the floral notes of Cacao Barry Fleur de Cao dark chocolate. The final taste profile was offered by a saffron cremeux made with the sweet chestnut notes of Cacao Barry Ghana and the smooth and creamy texture of Callebaut's VELVET white chocolate.

RAPS-MAX-BAR

by Wolfgang Ebel

A creation thought for guests to enjoy some freshness at music and theatre events. This taste potpourri was achieved through the use of a liqueur with 43 flavours infused into a ganache alongside the milkiness of Callebaut VELVET white chocolate. An array of earthy notes were offered in the shape of a carrot biscuit in harmony with the nutty flavour of the shortcrust pastry.

THE VEGAN YO-YO

by Venia Flessa

SECRET CHOCOLATE CHERRY DREAM

by Johannes Warmuth
A pastry focused on fine flavours with chocolate at the centre of it all. Grandma's garden fruit cherries were used for the almond cherry base. A crispy nutty and chocolaty layer followed, made with Cacao Barry's Paileté Feuilletine™, Pure Pâte Amandes, and Alunga and Ambre Java™ milk chocolates. A touch of sweet acidity came from the cherry port wine cream, also made with blackcurrants and passion fruit. The creamy mousse featured the richness of Cacao Barry's Mexique and Saint Domingue chocolates, alongside Callebaut's Arriba milk chocolate.

PLAYFUL PLUM

by Pascal Gruber
The contestant played with flavours and textures, but also with temperature, to make this pastry a reality. For starters, crumbly softness was offered through a shortcrust pastry made with the autumnal brown Cacao Barry Plein Arôme cacao powder. To unite all the components, the creamy ganache featured honey and Cacao Barry's Tanzanie dark chocolate with its vegetal and woody notes. Plums were highlighted in the pastry, as they were presented as a purée, a rich jelly, and a refreshing sorbet. The creation was topped with toasted homemade brioche cubes.