Meet the finalists
Meet the finalists
VINCENT DENIS
VINCENT DENIS
The skills and creativity of Chef Vincent Denis stole the spotlight as he achieved the highest score during this National Selection. As the new Benelux World Finalist, he will be representing the region in the World Final of World Chocolate Masters!
Each of his assignments represented the "Play!" theme in an inventive combination of ingredients and textures with captivating designs. Today, Vincent embarks on the next chapter of his professional path with a new title and a world of opportunities ahead!
Don't miss out on the creations that won him first place in this challenging competition:
Assignment 1
A SHARING DESSERT FULL OF JOY!
This was a playful and interactive dessert of stackable rings filled with layers of mousse, ganache, and crunchy textures. The mousse was crafted with Cacao Barry for its intense bitterness, the same dark chocolate that was chosen to give life to the ganache and flourless cake. The sharing dessert was presented accompanied by a variety of sides that included a refreshing pear vanilla sauce and a signature crumble. The creation was enveloped in a chocolate shell made of the smooth and creamy Callebaut VELVET white chocolate.
Assignment 2
THE PUZZLING WHIMSICAL BONBON
Finding the correct positioning of each piece was part of this interactive taste experience. The bonbon brought together the intense tartness of a raspberry caramel paired with the salty richness of a peanut ganache prepared with the rich milky flavour of Callebaut Arriba milk chocolate. For a crisp bite, every puzzle piece was coated in a thin layer of Cacao Barry Extra-Bitter Guayaquil dark chocolate and its powerful cocoa flavour.
Assignment 3
THIS FRESH PASTRY IS HOW THE CHEF PLAYS
This was the chef's interpretation of an Espresso Martini in the shape of a pastry. The creation balanced the bold flavours of a coffee mousse made with Callebaut Arriba milk chocolate, a moelleux featuring Cacao Barry Ocoa dark chocolate, and a sponge cake with the caramel notes of Cacao Barry Plein Arôme cacao powder. A hazelnut croustillant added a layer of texture alongside an edgy mousse infused with Vodka 6000, from Charleroi, the chef's hometown.
Tuesday, 5 November, 2024
