Meet the finalists
Meet the finalists
Explore the freshness crafted for the pastry play assignment in the UK & Ireland national selection
Explore the freshness crafted for the pastry play assignment in the UK & Ireland national selection
An extra fresh assignment. That's the essence of one of the last challenges that were presented during this regional National Selection. To get the highest score, chefs had to prepare a pastry with at least 1 chocolate, 1 local ingredient, and a minimum of 3 textures.
But there were more requirements which turned the assignment into an even more difficult task: with a tight countdown, chefs had to prepare every single fresh component from scratch. Here's what each contestant presented before the jury at the end of the countdown:
Evanescence
by Graham Mairs
All elements of this creation symbolise the purity of sacred beliefs. Built on this foundation, the textures represent dimensions by the layering of the core ingredients. The snow strawberries compote contrasts with the bee pollen cream, crafted with the zesty and fruity notes of Cacao Barry's Wholefruit Evocao dark chocolate. The yoghurt gel and crumbs add depth to the pastry through their dissimilar textures.
Orange
by Ian Mark
The simplicity of fun is crafted into a pastry that offers balance in its flavour palette and texture choice. The sweet chestnut notes of Cacao Barry's Ghana milk chocolate are the soul of the mousse, which balances the freshness that comes from the blood oranges and mint. At the same time, Cacao Barry Alto el Sol complements the zest in the cookie with its dominant bitterness and red fruit notes.
Zen Garden
by Xun Yao
A mindful and serene pastry that encourages playfulness through a fun combination of taste and texture. The aromas and unique character of the saffron and rose cremeux are emphasised by the woody notes of Cacao Barry's Fleur de Cao dark chocolate. The strawberry compote offers sweetness and a juicy touch, while the yoghurt mousse brings forth balance through the soft texture of Cacao Barry's Zéphyr white chocolate.
Grab your ticket!
by Kevin Ng
An individual pastry presented as a harmony of textures and flavours. Cacao Barry's Alto el Sol is the key of the mousse, as its fruity notes balance the flavour of the sweet but subtle Kentish cobnuts. The chocolate crumble created with Cacao Barry's Pure Pâte Noisettes offers some extra texture to the spongy and smooth creation.
Tuesday, 16 April, 2024
