Meet the finalists
Meet the finalists
BENELUX CATEGORY AWARDS:WHICH WERE THE HIGHEST-SCORING CREATIONS OF THIS REGIONAL NATIONAL SELECTION?
BENELUX CATEGORY AWARDS:
WHICH WERE THE HIGHEST-SCORING CREATIONS OF THIS REGIONAL NATIONAL SELECTION?
Only one talented chef can be the winner of a National Selection. However, jury members take the time to acknowledge the best creation in each of the different categories. In this celebratory gesture, the creations that achieve the highest score are awarded first place in its category. Ready to explore which were the top picks of the Benelux assignments?
Category Award: Best Share the Fun Assignment
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.
Category Award: Best Whimsical Bonbon Assignment
LET'S PUZZLE TOGETHER by Vincent Denis
Finding the correct positioning of each piece was part of this interactive taste experience. The bonbon brought together the intense tartness of a raspberry caramel paired with the salty richness of a peanut ganache prepared with the rich milky flavour of Callebaut Arriba milk chocolate. For a crisp bite, every puzzle piece was coated in a thin layer of Cacao Barry Extra-Bitter Guayaquil dark chocolate and its powerful cocoa flavour.
Category Award: Best Pastry Play Assignment
THAT'S HOW I PLAY! by Vincent Denis
This was the chef's interpretation of an Espresso Martini in the shape of a pastry. The creation balanced the bold flavours of a coffee mousse made with Callebaut Arriba milk chocolate, a moelleux featuring Cacao Barry Ocoa dark chocolate, and a sponge cake with the caramel notes of Cacao Barry Plein Arôme cacao powder. A hazelnut croustillant added a layer of texture alongside an edgy mousse infused with Vodka 6000, from Charleroi, the chef's hometown.
Monday, 4 November, 2024
