Meet the finalists
Meet the finalists
CATEGORY AWARDS:THESE WERE THE BEST CREATIONS DURING CENTRAL EUROPE'S NATIONAL SELECTION
CATEGORY AWARDS:
THESE WERE THE BEST CREATIONS DURING CENTRAL EUROPE'S NATIONAL SELECTION
Only one contestant can become the World Finalist during a National Selection. However, WCM believes in recognising incredible talent beyond who wins gold. The category awards recognise the best creations by offering a prize to the highest-scoring assignment in its own category. Explore which were the best assignments of Central Europe:
Category Award: Best Share the Fun Assignment
SCHÖNBRUNNER HASZENUT KISS by Johannes Warmuth
Designed as an interactive puzzle that can be enjoyed as a game and as an after-dinner treat. The harmonious combination of the taste profile of this dessert started off with the sour and bitter notes of Callebaut Madagascar dark chocolate. A hazelnut crunchy featuring Cacao Barry Praliné Amandes offered some dimension. To bring back some smoothness, the chef used a ganache prepared with the predominant cocoa notes of Caaco Barry Lactée Supérieure and the creamy smoothness of Cacao Barry Ambre Java™. A whipped cream made with Callebaut's iconic 811 intensified the smoothness of the dessert, refined with a subtle hint of citrus offered by a touch of tangerine zest.
Category Award: Best Whimsical Bonbon Assignment
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.
Category Award: Best Pastry Play Assignment
SECRET CHOCOLATE CHERRY DREAM by Johannes Warmuth
A pastry focused on fine flavours with chocolate at the centre of it all. Grandma's garden fruit cherries were used for the almond cherry base. A crispy nutty and chocolaty layer followed, made with Cacao Barry's Paileté Feuilletine™, Pure Pâte Amandes, and Alunga and Ambre Java™ milk chocolates. A touch of sweet acidity came from the cherry port wine cream, also made with blackcurrants and passion fruit. The creamy mousse featured the richness of Cacao Barry's Mexique and Saint Domingue chocolates, alongside Callebaut's Arriba milk chocolate.
Sunday, 27 October, 2024
