Meet the finalists
Meet the finalists
WHAT DID THE SHARE THE FUN ASSIGNMENTS LOOK LIKE DURING THE FRENCH NATIONAL SELECTION?
WHAT DID THE SHARE THE FUN ASSIGNMENTS LOOK LIKE DURING THE FRENCH NATIONAL SELECTION?
Nothing short of amazing! The chefs of the French National Selection already surprised the jury members with incredible sharing desserts. They completed the task of crafting a dessert to serve 6-people after an evening meal, and that would serve as the traditional "bottle of wine" one would take to dinner. Transportability and looks played a part. But taste came above all else.
Explore the results right here:
MUSICAL WAVES!
by Alexis Soszynski
The pieces of this sharing dessert, when combined, formed a speaker! A playful design to keep the jury entertained as they enjoy a journey through contrasting flavours in a low-sugar sweet treat. The chocolate of choice for this dessert was Cacao Barry's Fleur de Cao for its intense bitterness, and it made an appearance in the form of a soft biscuit. The biscuit was paired with a nutty pecan crumble, and with a pecan crispy layer for added texture. The smooth praliné and mousse featured the dessert's main chocolate and were paired with an exotic confit of bananas, mangoes and passion fruit. As a finishing touch, the creation was sprayed with Cacao Barry's Zéphyr Caramel chocolate.
TRUTH OR DARE
by Clément De Carvalho Videira
Inspired by the classic game, this edible board game makes the idea of an after-dinner treat extra sweet. The flavour experience began with the classic sweetness of vanilla in the shape of an extra smooth double cream mousse. The unique taste of a cherry confit followed by fresh acidity achieved with a dash of lemon. The flavour profile of this sharing dessert was balanced out with a biscuit and crémeux made with the intensity of Van Houten's Santo Domingo cocoa powder, and crunchy that added texture and emphasised the caramel notes of Cacao Barry's Ghana milk chocolate.
MODERN DELFINO ENTREMETS
by Guillaume Teyssier
A design that drew from the creativity of the famous Mario game. This sharing dessert enchanted the senses with a mix of soft and crunchy textures. The chef started by pairing a choux pastry and a streusel, both made with cocoa. Offering some texture, an almond crunch was made with Cacao Barry's Praliné Amandes paste, Pailleté Feuilletine™, and Gianduja Dark. These classic flavours paved the way for the inclusion of a dash of spice, offered by the cardamom jelly made with Cacao Barry's Ghana and Mexique milk and dark chocolates. A confit of lemons and caviar gave the creation an exotic touch.
ORG'ANIC
by Samuel Fremaux
A sharing dessert which offered playful portions that differed from one another, with modern shapes in mind. The chosen chocolate to be the star of the show was Callebaut's Madagascar, for its acidity and round taste. The chef used this dark chocolate in all main components, including the biscuit, hazelnut crunch, and ganache. Cacao Barry's Lactée Supérieure also offered its predominant cocoa notes in the smooth ganache and in a creamy vanilla crémeux. For some tropical sweetness, the dessert featured a confit made with mangoes, passion fruit, and bananas.
Tuesday, 15 October, 2024
