THE PLAYFUL SHARE THE FUN CREATIONS BY THE CHEFS OF CENTRAL EUROPE

This was the first assignment of the Central European National Selection. We witnessed a fun take on sharing sweetness as the creations were enjoyed by the jury — a 6-person dessert that would replace the traditional "bottle of wine" present at a dinner at friends'. Practicality of transport, design, and above all taste were the indicators that guided the jury to decide if these creations lived up to the WCM standards.

Explore the SHARE THE FUN creations for the Central Europe National Selection right here:

ORIGIN

by Alireza Abdolsheikhi

Representing the desert of Iran as well as the chef's origins, this is a modern play on a classic recipe. The base of the dessert was a gluten-free cake crafted with autumnal brown Plein Arôme cacao powder by Cacao Barry. A cassis gel with German raspberries and strawberries offered particular sweetness that created contrast with a light and pleasant chocolate ganache made with fresh almond milk. The ganache featured 2 Callebaut chocolates: Arriba with its rich milky flavour and Sao Thomé with its round and gentle cocoa taste. A touch of texture was added with a crunchy made with Callebaut Arriba.

CHOCOLATE FRUIT CAKE

by Wolfgang Ebel
A creation that represented the versatility and individuality of music through playful colour and flavour combinations. The foundation of this dessert was a chocolaty brownie. This rich base was followed by a layer of texture achieved with Callebaut Pailleté Feuilletine and VELVET white chocolate. The mango purée offered a touch of fruity sweetness while the finishing glaze made an appearance highlighting the creaminess of Callebaut VELVET.

SCHÖNBRUNNER HASZENUT KISS

by Johannes Warmuth
Designed as an interactive puzzle that can be enjoyed as a game and as an after-dinner treat. The harmonious combination of the taste profile of this dessert started off with the sour and bitter notes of Callebaut Madagascar dark chocolate. A hazelnut crunchy featuring Cacao Barry Praliné Amandes offered some dimension. To bring back some smoothness, the chef used a ganache prepared with the predominant cocoa notes of Caaco Barry Lactée Supérieure and the creamy smoothness of Cacao Barry Ambre Java™️. A whipped cream made with Callebaut's iconic 811 intensified the smoothness of the dessert, refined with a subtle hint of citrus offered by a touch of tangerine zest.

GAME BOX

by Pascal Gruber
Designed to spark childhood memories in those who will enjoy it, this sharing dessert was designed to be eye-catching. The dessert started off with a shortcrust pastry and a brownie base, made with Cacao Barry Plein Arôme and the round and buttery Callebaut Sao Thomé dark chocolate. Adding flavour contrast, a lemon base and marzipan macarons were part of the recipe. For extra depth, a rich mousse made with Cacao Barry Tanzanie dark chocolate and a fruit gel of pears, plums and quince, were paired together. A smooth orange crémeux and silky white chocolate mousse made with Cacao Barry Blanc Satin™️ completed the creation.

3TS

by Venia Flessa
The chef chose geometric shapes inspired by the natural world, while the 3 Ts represented the classic Tic Tac Toe. In this interactive edible game, the sweetness of a banana jam was paired with a rich ganache made with tonka beans and the pure cocoa taste of Cacao Barry Inaya™️ dark chocolate. Another ganache was added to the mix, made with Cacao Barry Zéphyr Caramel and its salted butter caramel notes. A rum biscuit offered some aromatic softness, while the decorations that topped off the creation were crafted with Cacao Barry Extra-Bitter Guayaquil dark chocolate.