Meet the finalists
Meet the finalists
THE CATEGORY AWARDS OF GREATER CHINA:DISCOVER THE HIGHEST-SCORING ASSIGNMENTS OF THIS NATIONAL SELECTION
THE CATEGORY AWARDS OF GREATER CHINA:
DISCOVER THE HIGHEST-SCORING ASSIGNMENTS OF THIS NATIONAL SELECTION
Only one World Finalist could be named during each National Selection. The chef with the most accumulated points of the competition was named World Finalist and got a ticket straight to the WCM World Final.
However, were you wondering what the scoreboard looked like when it came down to each assignment? Wonder no more. To acknowledge the hard work of all contestants, and to recognise the creations that were selected as the best in their category, World Chocolate Masters created the category awards.
So which assignments were the top of their class during the Greater China National Selection? Look below to find out:
Category Award: Best Share the Fun Assignment
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.
Category Award: Best Whimsical Bonbon Assignment
BOUNCING WAMPI by Lyu Haoran
In this bonbon, the sweet and sour taste of Chinese wampi and Dacong tea kicked off the taste journey. This local ingredient was first paired with the softness that bananas offer and then used to create a soft ganache that hosted its bitterness alongside the milky notes of Cacao Barry Alunga milk chocolate and the hints of coffee of Cacao Barry Extra-Bitter Guayaquil dark chocolate. The praline bridged the elements together with the powerful cocoa flavour of Cacao Barry Extra-Bitter Guayaquil.
Category Award: Best Pastry Play Assignment
TROJAN HORSE CAKE by Lili Wang
Featuring Biluochun from Dongting Mountain as the local ingredient, this pastry started the flavour journey with a chocolate ganache. The refreshing sweetness of oranges followed in the shape of a gel, balancing out the richness of the chocolate and adding a fresh touch. The unique sweetness offered by Biluochun came next, with the slight bitterness of its leaves present in the cake, mousse, cookie, and as a cold brew tea. Overall, the flavours of the pastry fostered balance created with white and dark chocolates as well as smooth textures met with crunchy ones.
Thursday, 14 November, 2024
