EXPLORE THE DETAILS OF SHARE THE FUN: THE FIRST ASSIGNMENT AT GREATER CHINA'S NATIONAL SELECTION

This competition started with a sweet task that was all about sharing. The requirement was for contestants to craft a sharing dessert that represented the theme of World Chocolate Masters: "Play!".

The creation had to be designed to be shared between 6 people. It would also have to be presented in a way that could replace the sweet gift or bottle of wine that one would take to a dinner party. To score points, chefs were evaluated on the desserts design and pracitcality, but most importantly, its taste.

Discover all the sharing desserts of this National Selection right here:

FIRECRACKS

by Lyu Haoran

This dessert kicked off the taste experience with the strong cocoa flavour of a sponge made with Cacao Barry Extra-Bitter Guayaquil and a sablé cookie made with the reddish-brown hues of Cacao Barry Extra Brute cacao powder. The depth of the chocolate taste highlighted the aromas of a lemon jam paired with an Extra-Bitter Guayaquil praline. The textures and flavours came together through a light whipped cream made with Callebaut dark chocolate.

SWEET ENCOUNTER

by Mankai Cai

This dessert was all about unexpected combinations. The chef brought this idea to life by pairing the intensity that dark chocolate featured in hazelnut crunch as well as in a rich chocolate sponge. This intensity was matched with the aroma of an Earl Grey and dark chocolate ganache and the tanginess of a raspberry compote. The softness and warmth of a spiced cream toned down the strength of the initial components for a harmonious creation.

JIGSAW PUZZLE

by Shasha Shen

This chocolate cake fostered citrus flavours, first in the shape of a financier prepared with orange peel. For a lower sugar content, the mousse was crafted with dark chocolate and paired with a mandarine and orange jelly for added freshness and texture. A classic touch was added with a vanilla cream paired with orange buttercream that brought all the flavour profiles together. The chef chose dark chocolate to emphasise the tangy character of oranges and mandarines. The softness of the cake, mousse, and jelly ensured an overall smooth and airy experience.

WALNUT MOUSSE CAKE

by Xiaolong Zhang

This dessert layered contrasting flavours. It started with a soft chocolate genoise cake followed by a refreshing cream of lemon and yuzu. A nutty layer followed suit, featuring the crisp taste of a lemon and pecan crunch. Infused with the floral notes of Cacao Barry Fleur de Cao, the layered flavours revolved around a rich heart of a dark chocolate mousse.