Lyu Haoran

A contest that is not only about skill, but about how to push the boundaries of what's possible to create something completely new. This is how Lyu Haoran achieved the highest score of this National Selection — impeccable execution and wild imagination.

After being crowned World Finalist by the experienced jury members, Lyu Haoran will mo towards the World Final to represent Greater China in the competition that will decide who is the best chocolate chef in the world.

Each of his assignments was the vivid expression of the "Play!" theme. At the same time, the way the ingredients and textures were paired and presented ended up creating the delicious flavours and memorable designs that the jury was after.

In case you missed us on Instagram, here's a detailed recap of the creations by Greater China's World Finalist:

Assignment 1

A SHARING DESSERT WITH A SPARK

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.

Assignment 2

THE WHIMSICAL BONBON WITH LOCAL SWEETNESS

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.

Assignment 3

JOY TO THE BEAT OF A TANGY FRESH PASTRY

For his fresh pastry, this chef started with a tangy crisp piece with tangerines and ground almonds. With contrasting softness, the piece was paired with a soft marzipan sponge cake made with dark Callebaut chocolate. For extra richness and sensorial depth, the chef also incorporated a banana and tangerine purée and a zesty tangerine cream prepared with the milky Callebaut VELVET white chocolate. The glaze of the creation rounded off the taste profile of the pastry with the dominant cocoa and milky notes of Cacao Barry Alunga milk chocolate.

Preselections

2025

Thursday, 14 November, 2024