HAVE YOU SEEN ALL PASTRY PLAY ASSIGNMENTS OF THE JAPANESE NATIONAL SELECTION YET?

Known as the freshest assignment of the WCM National Selections. The PASTRY PLAY assignment required chefs to create a fresh pastry and all its components completely from scratch.

Each of the contestants' pastries needed a tasty pairing of flavours, and the creation had to consist of at least 1 fresh chocolate, 1 local ingredient, and a minimum of 3 textures.

With such limited time, one of the biggest challenges was to craft it all from zero. Their creations were but detailed designs that represented the theme, and that also had incredible flavours.

Check out their creations, and don't forget to follow us on social media to stay up to date with exciting news about all things World Chocolate Masters:

Kome to Take

by Daichi Takara

The chef played with a soft combination of a zesty riz au lait and caramelly meringue made with Callebaut GOLD chocolate. Contrasting with this pairing, there was a matcha ganache that featured the smooth and creamy character of Callebaut's VELVET white chocolate. A second appearance by matcha was spotted in the other ganache, made with the strong bitterness of Callebaut Ecuador chocolate. A sweet-smelling vanilla and Callebaut VELVET chantilly held all flavours together.

Mamagoto

by Akihiro Nishida

Finesse

by Togo Matsuda

A by-product of a Japanese winery found its way into the recipe in combination with a shortcrust pastry that made most of the floral spices of Cacao Barry's Saint Domingue dark chocolate. The choux pastry crafted with Cacao Barry Plein Arôme added slight caramel notes to the pastry. Slight acidity and sweetness were offered by a confiture of strawberries and raspberries, while the aromas and flavours of sharp ingredients were toned down by the subtle sweetness and smooth texture of Cacao Barry's Zéphyr white chocolate.

NAME

by Yoko Ikezaki

A flavour journey that expressed what we have to learn from nature and focused on clean ingredients and a low-waste mentality. It all started with a choux pastry featuring the round chocolate taste of Cacao Barry's Plein Arôme cacao powder. A creamy texture then took the spotlight with the help of Cacao Barry's rich Extra-Bitter Guayaquil and Evocao chocolates. The surprising taste of mandarines paired perfectly with the chocolates' intensity, while the ganache at the heart of this pastry offered the vegetal and woody notes of Cacao Barry Tanzanie dark chocolate.

ROCK

by Rie Ito

The unique taste of yuzu was strongly present in a soufflé that also featured the fruity and subtle gingerbread notes of Cacao Barry Mexique dark chocolate. A coulis made of raspberries brought some gentle acidity to the recipe, pairing well with a delicate cacao meringue. Sautéed bananas were added for a subtle sweet touch, while a ganache featured the predominant cocoa notes of Cacao Barry Lactée Supérieure milk chocolate and the fragrant nut hints of Cacao Barry Mexique. The smokey taste of a toasted hazelnut craquelin and the soft touch of a cacao English cream added a smooth touch.

CONTINUE

by Keita Koshimizu

A look into the flavours of the future in a pastry format. A zesty orange and lemon gel and a ganache made with olive oil and the aromatic profile of Cacao Barry Alto el Sol were the heart of this creation. The same dark chocolate paired with the slightly sweet Cacao Barry Alunga milk chocolate offered a foundation for the flavours to be balanced as the bitterness of matcha, the milky notes of Alunga, and the subtle sweetness of Cacao Barry's Zéphyr white chocolate added the finishing touch.

Creations

2025

Thursday, 10 October, 2024