LOSE YOURSELF IN THE WHIMSICAL BONBONS FROM THE CENTRAL EUROPEAN NATIONAL SELECTION

The assignment? Creating a bonbon that combines different textures, plays out the theme of WCM, and captivates chocolate lovers with incredible ingredient pairings that amuse the senses.

The contestants in Central Europe quickly got to the task of producing and presenting their playful bonbon creations during this 2-day National Selection. Take a look at their creations and try guessing which of these got the most points out of this talented panel of experts:

SEED OF TRANSFORMATION

by Alireza Abdolsheikhi
The seed in this assignment symbolised the essence of transformation and our connection to nature. Cacao Barry's Zéphyr white chocolate initially took the spotlight as the shell of the bonbon. A ganache followed, made with coriander and the pure cacao taste of Cacao Barry's Ocoa dark chocolate. The sour and aromatic taste of mandarines added some edge to the recipe in the shape of a juicy gel, completing the overall flavour profile of the creation.

PASSION FRUIT - APEROL PRALINE

by Wolfgang Ebel

Following his music theme, the contestant offered a bonbon that was fruity but that fostered a slightly bitter taste thanks to its heart filled with an Aperol ganache. Just like in his first assignment, he used the sweetness of mangoes, this time by the hand of the acidity of passion fruit in a smooth fruit mousse. The chef offered some contrast in a crunchy texture achieved with Mona Lisa's Popping Candy. The creation was finished off with the soft smooth texture and whole milk flavour of Cacao Barry's Zéphyr white chocolate.

TIC- TAC- TREAT

by Johannes Warmuth
A sophisticated praline that featured the fresh tartness of regional redcurrants picked from the garden of the contestant's grandmother. The fine and nutty pistachio flavour shined in a crunch crafted with Pailleté Feuilletine™️, Praliné Pistache, and the subtle sweetness of Zéphyr white chocolate, all by Cacao Barry. The main ganache also featured pistachios, alongside the aromatic bouquet notes of Cacao Barry Lactée Supérieure, and the iconic taste of Callebaut RB1 ruby chocolate.

MARBLE OF CHILDREN

by Pascal Gruber
A dream-like bonbon designed to resemble the marbles children play with. The creamy textures of Cacao Barry Blanc Satin™️ and Callebaut Arriba white and milk chocolates took the spotlight as ingredients of the two aromatic ganaches of this bonbon, one made with coffee, the other with plum liquor. A paste of plums featuring blackcurrants and cinnamon added a touch of nostalgic spice. Mona Lisa colourants were combined with Cacao Barry Blanc Satin™️ to achieve the shiniest shell.

THE QUEEN

by Venia Flessa
In this assignment, the queen was represented by the cone. Meant to be memorable, its fresh and explosive taste was achieved by a creamy ganache made with Callebaut RB2 and fresh raspberries. The intense flavour of a yuzu caramel followed while a pistachio cream added a smooth and nutty touch. The shell of this bonbon was crafted with Cacao Barry's Noir Intense cacao powder and the whole milk flavour of Cacao Barry's Zéphyr white chocolate.