Meet the finalists
Meet the finalists
IT'S TIME TO EXPLORE THE WHIMSICAL BONBONS OF THE FRENCH NATIONAL SELECTION
IT'S TIME TO EXPLORE THE WHIMSICAL BONBONS OF THE FRENCH NATIONAL SELECTION
The contestants of France's National Selection went all out for the second assignment of the competition. Each WHIMSICAL BONBON was a balanced combination of different textures. In this classic chocolate format, playfulness was still evaluated! And more importantly, the flavours they chose for their creations.
Scroll to go through the bonbons that the jury member was tasked with evaluating:
PLAY MUSIC!
by Alexis Soszynski
The bonbon represented a button you'd press to play your favourite song! The creation combined the intensity of Cacao Barry Fleur de Cao dark chocolate and the Cacao Barry Ghana milk chocolate with its caramel notes, both present in the ganache prepared with the acidity of limes. The milk chocolate was then paired with coconut to achieve the smooth coconut praliné. Both contrasting components came together through the unique sweetness of a bergamot caramel.
TORNADO
by Clément De Carvalho Videira
Inspired by the tornado marbles from the chef's childhood, the ingredients of this bonbon expressed pure nostalgia. A shell made with Cacao Barry's Extra-Bitter Guayaquil chocolate played a key role with its intense and fruity notes. This dark chocolate balanced out the citrus confit of lemon, grapefruit, and oranges. A balanced creamy heart of ganache followed suit, achieved with honey and Cacao Barry's Ghana and Fleur de Cao milk and dark chocolates.
BIANCO GOLD STAR
by Guillaume Teyssier
Following the Mario game theme, a golden star bonbon with fine ingredients: the bonbon offered a balanced praliné which combined hazelnuts, the earthy notes of buckwheat, and polenta. The double chocolate ganache played a dual role by adding a smooth texture while highlighting the dominant bitterness of Cacao Barry Alto el Sol and the sweet chestnut notes of Cacao Barry Ghana. The creamy and smooth Cacao Barry Ambre Java™ used for the shell of the creation completed the taste profile.
THE MARBLE
by Samuel Fremaux
This extra-chocolaty creation was inspired by the classic marble game. Just like its source of inspiration, classic flavours composed the base of this bonbon. A chocolate vanilla ganache was at its heart, crafted with the fragrant nuts of Cacao Barry Mexique dark chocolate and the dominant cocoa flavour of Cacao Barry Alunga milk chocolate. The hazelnut praliné base completed the classic taste profile of the bonbon, while a praliné made with Alunga brought the fillings together. Finally, an eccentric dash was offered by the yuzu fruit paste.
Wednesday, 16 October, 2024
