THE WHIMSICAL BONBONS OF GREATER CHINA'S NATIONAL SELECTION WERE FILLED WITH MAGIC

All WCM assignments are finished with extremely challenging time constrictions. Wouldn't you say it feels extra difficult to craft delicate confections, such as bonbons, with a time limit and still get every little detail right?

Not only were these chefs in a race against time. The rules required the WHIMSICAL BONBONS to offer a combination of different textures while making sure the overall flavour of the creation stood out for the jury members.

Explore how each contestant crafted a bonbon that represented the theme "Play!":

AUTUMN

by Xiaolong Zhang

A modern bonbon with traditional flavours. The star of the show was a nutty Marron ganache infused with dark rum. To contrast with its aromatic indulgence, the chef opted for a yuzu and lemon gel. Bringing some depth into the softness of these components, there was a pecan caramel crisp prepared with the slightly sweet Cacao Barry Alunga milk chocolate. To tie the flavours together, the contestant created a bonbon shell with the intense bitterness of Cacao Barry Fleur de Cao dark chocolate.

ENERGY BALL

by Shasha Shen

Designed to be carried and enjoyed at all times, this bonbon adhered to the healthy food trend by offering the goodness of nuts in a toasted nut butter crafted with dates and a combination of dark and white chocolates. To provide the flavour experience with an edge, the chef prepared a passion fruit ganache with white chocolate. Enhancing the overall softness of the creation and tying the sweet and acid flavours together, the bonbon featured a ganache with the floral notes of Cacao Barry Fleur de Cao dark chocolate.

CHOCOLATE CRUNCHY MELODY

by Mankai Cai

A musical mix of textures was the highlight of this bonbon, which featured the fruity aromas of passion fruit and mango in a smooth ganache. The tropical sweetness was paired with the bitterness of a ganache crafted with jasmine tea and dark chocolate. To bring some excitement in the form of texture, the chef used a chocolate croustillant with golden grated coconut.

BOUNCING WAMPI

by Lyu Haoran

In this bonbon, the sweet and sour taste of Chinese wampi and Dacong tea kicked off the taste journey. This local ingredient was first paired with the softness that bananas offer and then used to create a soft ganache that hosted its bitterness alongside the milky notes of Cacao Barry Alunga milk chocolate and the hints of coffee of Cacao Barry Extra-Bitter Guayaquil dark chocolate. The praline bridged the elements together with the powerful cocoa flavour of Cacao Barry Extra-Bitter Guayaquil.

FLOWER WINE WORLD

by Kang Geng

This chocolate was designed to tease the senses through its aromatic profile. The chef achieved his goal with an initial insert made with osmanthus, honey, and the subtle sweetness of white chocolate. The second insert was made to bring the richness of 2 different dark chocolates combined with the aromas of Cointreau.

DRUM

by Lyu Haoran

For his fresh pastry, this chef started with a tangy crisp piece with tangerines and ground almonds. With contrasting softness, the piece was paired with a soft marzipan sponge cake made with dark Callebaut chocolate. For extra richness and sensorial depth, the chef also incorporated a banana and tangerine purée and a zesty tangerine cream prepared with the milky Callebaut VELVET white chocolate. The glaze of the creation rounded off the taste profile of the pastry with the dominant cocoa and milky notes of Cacao Barry Alunga milk chocolate.