Explore the whimsical bonbons
crafted during the UK & Ireland national selection

No minute was spared! The chefs made the most of the time available in this National Selection to fight for the title of UK & Ireland World Finalist. And the jury members' years of experience helped them carefully score each of the assignments. If you were curious about what the bonbons turned out like, then you're in the right place.

According to the rules, each WHIMSICAL BONBON should've delivered a combination of textures, without forgetting that taste was the essence of the assignment! This chocolate format is a classic, but contestants were asked to present it following the playful guidelines of the WCM theme. Take a look at the finished creations:

Catch -A- Breeze

by Graham Mairs
The chef's play on nature uses the purity of ingredients to achieve a bonbon that's fresh and full of dimension. The Amalfi lemon, Sycamore honey and green almond offer breezy flavours with a splash of sweetness. The bonbon is rounded off by the creamy nature and subtle sweetness of the Zéphyr white chocolate by Cacao Barry. The vibrant colours of this assignment are the product of a combination of Mona Lisa coloured cocoa butters.

Connect 4

by Ian Mark

In this playful twist of Connect 4, a classic game takes on a innovative flavour twist. A soft ganache made with the caramel and vanilla notes of Callebaut W2 and the zesty experience of Cacao Barry Wholefruit Evocao is at the heart of this creation. A base of salted pumpkin seeds brings in an extra dimension, and Cacao Barry's Ghana milk chocolate offers a hint of red fruits and caramel notes.

Mushroom Fun

by Xun Yao
The chef combines textures and ingredients into a shape designed to be an interactive experience inspired by animated films. The toasted sesame seeds offer an aftertaste that opposes the hint of freshness offered by the lemon olive oil. To complete the contrasting flavours of the key ingredients, the chef chooses to foster them under the strong fruitiness of Cacao Barry's Tanzanie dark chocolate.

Take a ride!

by Kevin Ng
A bonbon that draws international inspiration from Britain and Singapore. The primary focus is Cacao Barry's Alunga milk chocolate, the heart of the ganache for its unique intensity. Balancing out the ganache is also the bitterness of Cacao Barry Fleur de Cao. This component complements the banana and caramel crunchy base, and enhances the richness of the bonbon alongside the toffee made with Maldon salt.