SAMUEL FREMAUX

Contestant Samuel Fremaux takes the fold! The chef has been awarded the ultimate title of this National Selection. Passion for chocolate, skills, and creativity all played a part in this recognition.

In each assignment, he expressed the essence of the "Play!" theme by combining a fun mix of ingredients and presenting them with exciting shapes and designs. His efforts stood up in the eyes of the jury members, who deemed him worthy of representing France in the upcoming World Final of World Chocolate Masters.

In case you missed them, here are all of the chef's incredible creations:

Assignment 1

SHARING DESSERT TASTES BETTER WHEN IT'S ORGANIC

A sharing dessert which offered playful portions that differed from one another, with modern shapes in mind. The chosen chocolate to be the star of the show was Callebaut's Madagascar, for its acidity and round taste. The chef used this dark chocolate in all main components, including the biscuit, hazelnut crunch, and ganache. Cacao Barry's Lactée Supérieure also offered its predominant cocoa notes in the smooth ganache and in a creamy vanilla crémeux. For some tropical sweetness, the dessert featured a confit made with mangoes, passion fruit, and bananas.

Assignment 2

A WHIMSICAL BONBON TO TRAVEL BACK IN TIME

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.

Assignment 3

AWAKEN NOSTALGIA WITH A TASTE OF THIS PASTRY

This combination of flavours sparked the chef's nostalgic favourites. The tartlet also represented the old "pot" marble game. The pastry is made of a chocolate shortbread topped with a smooth almond cream prepared with wild blueberries and the caramel notes of Cacao Barry's Plein Arôme cacao powder. The same fruit was featured again in the shape of a luscious confit. A vanilla crémeux balanced out all these components, while a whipped ganache enriched the recipe with the bitter notes and hints of red fruits of Callebaut's Madagascar dark chocolate.

Preselections

2025

Sunday, 20 October, 2024