Meet the finalists
Meet the finalists
DISCOVER THE "SHARE THE FUN" ASSIGNMENT DURING THE BENELUX NATIONAL SELECTION
DISCOVER THE "SHARE THE FUN" ASSIGNMENT DURING THE BENELUX NATIONAL SELECTION
To kick off this competition, the chefs were tasked with a sweet assignment meant to be shared. They brought to life an innovative sharing dessert to be enjoyed by 6 people. The dessert had to replace the traditional "dinner gift" one would bring to a night out with friends. The jury members evaluated design, practicality, and above all — taste!
Explore the SHARE THE FUN creations of the Benelux National Selection:
STACK OF JOY
by Vincent Denis
This was a playful and interactive dessert of stackable rings filled with layers of mousse, ganache, and crunchy textures. The mousse was crafted with Cacao Barry for its intense bitterness, the same dark chocolate that was chosen to give life to the ganache and flourless cake. The sharing dessert was presented accompanied by a variety of sides that included a refreshing pear vanilla sauce and a signature crumble. The creation was enveloped in a chocolate shell made of the smooth and creamy Callebaut VELVET white chocolate.
CLOUDS
by Lisa Breyne
A dessert that evoked the playfulness of guessing the shapes of clouds and their soft looks. The creation combined a frozen lemon and blueberry yoghurt parfait and a yoghurt and mascarpone mousse. The centre of the attention was a cremeux prepared with Cacao Barry's Mexique dark chocolate and its fruity notes. A touch of freshness was embedded in the red fruit jelly with a touch of rosemary and thyme. The chef added some texture with a sesame crisp. The creation was sprayed with Callebaut VELVET white chocolate, and the butterfly was made of Callebaut 811 dark chocolate.
DRUM
by Stijn Vandenbouhede
This sharing dessert was designed for those who love music and sharing beautiful edible creations on their socials. It all started with a chocolate dacquoise that highlighted the floral spices and olive notes of Cacao Barry Saint Domingue dark chocolate. A layer of caramelised green apples with cinnamon followed, combined with a sweet and refreshing yuzu caramel featuring the creamy Callebaut 823 chocolate. The softness of the whipped ganache brought everything together with the slightly sweet Cacao Barry Alunga milk chocolate. The shell was crafted with the sweet and sour cocoa hints of Callebaut 811 dark chocolate.
PAWSITIVELY PLAYFUL: SIR BARKS-A-LOT
by Stephanie Ceronio
This cake offered a fun combination of ingredients starting with a marzipan mousse cake, made with the reddish-brown hues of Cacao Barry Extra Brute cacao powder and Cacao Barry Pure Pâte Amandes. Another almond layer followed, made with Cacao Barry Praliné Amandes Valencia paste and Speculaas (a Dutch spice mix). The chef brought in some softness with an airy mousse that offered the floral notes of Cacao Barry Fleur de Cao dark chocolate. The ganache and dip were made with Cacao Barry Lactée Barry and its intense milk creamy taste.
Thursday, 31 October, 2024
