Meet the finalists
Meet the finalists
Johannes Warmuth
Johannes Warmuth
5 talented contestants gave life to a thrilling competition that led to the selection of the World Finalist who will represent Central Europe in the upcoming WCM World Final.
The jury president, Matthias Ludwigs, and the incredible chefs who made up the panel of jury members all agreed on who should take home the prize. Name was crowned the winner of this competition after careful deliberation.
Johannes Warmuth won the jury over with creations that had incredible taste but also captivated their eyes and minds with innovative designs, textures, and ingredient combinations. It all came together in a way that represented "Play!" in a creative and differentiating way.
This is only the beginning! With more National Selections around the corner, there are more World Finalists to be named in this journey towards the iconic final event that will crown this edition of World Chocolate Masters.
Assignment 1
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.
Assignment 2
TIC- TAC- TREAT
by Johannes Warmuth
A sophisticated praline that featured the fresh tartness of regional redcurrants picked from the garden of the contestant's grandmother. The fine and nutty pistachio flavour shined in a crunch crafted with Pailleté Feuilletine™, Praliné Pistache, and the subtle sweetness of Zéphyr white chocolate, all by Cacao Barry. The main ganache also featured pistachios, alongside the aromatic bouquet notes of Cacao Barry Lactée Supérieure, and the iconic taste of Callebaut RB1 ruby chocolate.
Assignment 3
SECRET CHOCOLATE CHERRY DREAM
by Johannes Warmuth
A pastry focused on fine flavours with chocolate at the centre of it all. Grandma's garden fruit cherries were used for the almond cherry base. A crispy nutty and chocolaty layer followed, made with Cacao Barry's Paileté Feuilletine™, Pure Pâte Amandes, and Alunga and Ambre Java™ milk chocolates. A touch of sweet acidity came from the cherry port wine cream, also made with blackcurrants and passion fruit. The creamy mousse featured the richness of Cacao Barry's Mexique and Saint Domingue chocolates, alongside Callebaut's Arriba milk chocolate.
Tuesday, 29 October, 2024
