Meet the finalists
Meet the finalists
THESE WERE THE SHARE THE FUN CREATIONS FOR THE JAPANESE NATIONAL SELECTION
THESE WERE THE SHARE THE FUN CREATIONS FOR THE JAPANESE NATIONAL SELECTION
The 6 contestants of Japan's competition were tasked to create a fun sharing dessert! This creation had to be shared between 6 people and replace the traditional "bottle of wine" one would take as a gift to a dinner party.
The SHARE THE FUN assignment had to feature a heart of chocolate and express the essence of the WCM theme. Which of these desserts would you have picked to win the highest score?
Share the Rois
by Daichi Takara
A dessert with a game embedded in a QR code! Win to be named king and cut the entremet! This creation stood out for the particular sweetness of coconut combined with the rich milkiness of Callebaut's Arriba. An explosion of passion fruit offered some edge while a chantilly cream prepared with Callebaut VELVET balanced all the flavours. Texture was added through 2 crunch components, one made of chocolate and coconut crunch, the other with brown rice. In contrast, a mascarpone mousse brought some softness into the mix.
Tsumiki
by Akihiro Nishida
In this dessert, the exotic sweetness was created with a pineapple and coconut meringue and a soft mango cream. These exotic flavours were enhanced through the rich cocoa and creamy consistency of Callebaut's NXT dairy-free M_lk chocolate. The lightweight textures were a heavenly match to the soft radiant yellow shell achieved with Mona Lisa food colouring.
Parfum
by Togo Matsuda
Inspired by the natural "Q Fermentation" method, the chef chose to express the joy that comes from sensing the rich aromas of a dessert's most prominent ingredients. The scent of the coffee imbibage was experienced with a banana confit and a banana glaçage crafted with Cacao Barry's Extra-Bitter Guayaquil dark chocolate and Praliné Amandes paste. The bitter and pure cocoa taste of Cacao Barry Inaya dark chocolate shone through in the shape of a rich cream.
People's Chocolate
by Yoko Ikezaki
Created to inspire excitement in chocolate lovers! This dessert featured the NXT dairy-free Callebaut dark chocolate, with its rich cocoa and fruity hints. The blueberries and blackberries brought a splash of acid sweetness, complemented by the softness of homemade caramel sauce and a classic meringue. The flavours and textures were balanced out with a sablé made with the round chocolate taste of Cacao Barry's Plein Arôme cacao powder.
CLASSIC
by Rie Ito
This soft and creamy sharing dessert leveraged classic yet contrasting ingredients — such as the pairing of a lemon cream and hazelnut mousse crafted with Cacao Barry's Papouasie milk chocolate and its hints of caramel. The chef teased the senses with a soft mousse made with Cacao Barry's Inaya and Alunga dark and milk chocolates. She added to the richness of the dessert with an indulgent chocolate cream prepared with Cacao Barry's Ocoa, Extra-Bitter Guayaquil and Alunga chocolates.
MULTI PLAY
by Keita Koshimizu
Inspired by the happiness of sharing the best things in life with those you love. This dessert highlighted well-loved flavours in the culinary world with a coffee cold brew and deep chocolate taste expressed in different formats. A chocolate brulé with Cacao Barry Papouasie and Alto el Sol took the spotlight alongside a creamy mousse made with the powerful cocoa flavour of Cacao Barry Extra-Bitter Guayaquil. The Papouasie and Alto el Sol chocolates were featured once more in the dessert's enrobing and in its baked component.
Tuesday, 8 October, 2024
