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World Chocolate Masters

World Chocolate Masters The World Chocolate Masters are the only competition in the world dedicated to the individual creativity of chocolatiers and pastry chefs with chocolate.

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Southeast Europe, you have a new chocolate champion: Nicolas Nikolakopoulo!⁠⁠After a thrilling competition day yesterday...
17/03/2022

Southeast Europe, you have a new chocolate champion: Nicolas Nikolakopoulo!⁠

After a thrilling competition day yesterday, chef Nicolas won the last ticket to the 2022 World Final!⁠

Check out yesterday’s highlights and his creations in the link in bio!⁠

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity⁠
#pastry_inspiration⁠
#pastrychefs⁠
#chefsofinstagram⁠
#culinaryinspiration⁠
@cacaobarryofficial ⁠
@chocolateacademyathens ⁠
@chocolateacademybelgrade ⁠
@nicolas_nikolakopoulos⁠
@bojchii⁠
@veljkochef⁠
@christos_sarantinopoulos⁠
@pk.pastrychef⁠
@covjeculjak

Last assignment of the day! Who’ll manage to tickle the jury's #TASTE buds the most? And which combination are you just ...
16/03/2022

Last assignment of the day! Who’ll manage to tickle the jury's #TASTE buds the most? And which combination are you just dying to try yourself?⁠

𝗧𝗵𝗲 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗰𝗮𝗸𝗲 𝗼𝗳 #𝘆𝗲𝘀𝘁𝗲𝗿𝗱𝗮𝘆 𝗯𝘆 𝗕𝗼𝗷𝗮𝗻𝗮 𝗕𝘂𝗸𝘃𝗶𝗰⁠
Inspired by a warm and welcoming chocolate cake, spiced by comforting flavours. This piece of patisserie is layered with black and milk chocolate, kumquat from Croatia, Istrian olive oil, fresh herbs and soft caramel.⁠

𝟬𝟯 𝗯𝘆 𝗩𝗲𝗹𝗷𝗸𝗼 𝗦𝗽𝗮𝘀𝗶𝗸⁠
Inspired by the rain and the aroma that fills the air afterwards. With fresh raspberry, pistachio, Blanc Satin 29%, Alto el Sol 65% and almond sablé.⁠

𝗧𝗵𝗲 𝘁𝗶𝗺𝗲𝗹𝗲𝘀𝘀 𝗺𝗶𝗹𝗹𝗲𝗳𝗲𝘂𝗶𝗹𝗹𝗲 𝗯𝘆 𝗗𝘂𝘀𝗮𝗻 𝗝𝗲𝗹𝗶𝗰𝗶𝗰⁠
Filled with the flavours of authentic Serbian ingredients such as vanilla, plums and walnuts, layered with Cacao Barry Saint Domingue 70% and Ocoa 70%.⁠

𝗖𝗮𝗰𝗮𝗼 𝗡𝗘𝗫𝗧 𝗯𝘆 𝗡𝗶𝗰𝗼𝗹𝗮𝘀 𝗡𝗶𝗸𝗼𝗹𝗮𝗸𝗼𝗽𝗼𝘂𝗹𝗼𝘀⁠
A variety of chocolate flavours and textures brought together, balanced with fruity and herbal notes. Bananas from Crete, fresh olive oil from Peloponnese, sweet anise and Ouzo.⁠

𝗢𝗹𝗶𝘃𝗲 𝗰𝗮𝗻 𝗯𝘆 𝗖𝗵𝗿𝗶𝘀𝘁𝗼𝘀 𝗦𝗮𝗿𝗮𝗻𝘁𝗶𝗻𝗼𝗽𝗼𝘂𝗹𝗼𝘀⁠
Not surprisingly, this dessert is filled with the flavours of olive oil and the Greek countryside. Our chef goes all the way back to Greek mythology for his piece, when Athena gave the Greeks both wisdom and the olive tree. The means for technology and a fruit of nature, with Evocao WholeFruit Chocolate 72%, Organic dark chocolate couverture 71% and Lactée Caramel 31%.⁠

𝗗𝗜𝗦𝗞-𝗢 𝗯𝘆 𝗗𝗿𝗮𝘇𝗲𝗻 𝗭𝗲𝗹𝗷𝗸𝗼𝘃𝗶𝗰⁠
A carob-olive oil biscuit cake, filled with Mandifrolo mousse, heritage hazelnut, almond praline, lemon and vanilla cream. Carob, because it’s not only a local ingredient, it’s also a superfood - once completely forgotten, it is now ready to reinvigorate our craft.⁠

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

No additives. No preservatives. All pieces of delicious art. Which bonbon would you like to try first? ⁠⁠𝗔𝘁𝗼𝗺𝗶𝗰 𝗗𝗲𝗹𝗶𝗴𝗵𝘁 ...
16/03/2022

No additives. No preservatives. All pieces of delicious art. Which bonbon would you like to try first? ⁠

𝗔𝘁𝗼𝗺𝗶𝗰 𝗗𝗲𝗹𝗶𝗴𝗵𝘁 𝗯𝘆 𝗞𝘆𝗿𝗶𝗮𝗸𝗼𝘀 𝗣𝗮𝗽𝗮𝗱𝗼𝗽𝗼𝘂𝗹𝗼𝘀⁠
A throwback to our chef’s childhood and a classic combination filled with the flavours of pistachio, citrus fruits and intense dark Cacao Barry Tanzanie 75%⁠

𝗧𝗮𝗻𝗴𝗲𝗿𝗶𝗻𝗲 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗴𝗮𝗿𝗱𝗲𝗻 𝗯𝘆 𝗖𝗵𝗿𝗶𝘀𝘁𝗼𝘀 𝗦𝗮𝗿𝗮𝗻𝘁𝗶𝗻𝗼𝗽𝗼𝘂𝗹𝗼𝘀⁠
Handpicked from his own tangerine tree, the tangerines inside these bonbons are bursting with flavour. From the very first bite you’ll taste the citrus, mint and subtle hints of safran. Sustainability is the future, and local is the way to go, according to our chef. Made with Alto el Sol 65% and Ghana 40%.⁠

𝗦𝗣𝗛-𝗘𝗥𝗔 𝗯𝘆 𝗗𝗿𝗮𝘇𝗲𝗻 𝗭𝗲𝗹𝗷𝗸𝗼𝘃𝗶𝗰⁠
This bonbon is a tribute to transparency, representing the various layers of the Earth as well as all the ingredients that are available to us. Made with Lactee-Caramel ganache, carob and toasted sunflower seeds.⁠

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

Next up: the epitome of chocolate craft: bonbons. But this time with a twist.⁠⁠✔️NO additives or preservatives⁠✔️NO arti...
16/03/2022

Next up: the epitome of chocolate craft: bonbons. But this time with a twist.⁠

✔️NO additives or preservatives⁠
✔️NO artificial flavours ⁠
✔️NO artificial colours ⁠
✔️NO E-numbers⁠

𝗣𝗼𝗽𝗽𝘆 𝗼𝗳 #𝗧𝗼𝗺𝗼𝗿𝗿𝗼𝘄 𝗯𝘆 𝗕𝗼𝗷𝗮𝗻𝗮 𝗕𝘂𝗸𝘃𝗶𝗰⁠
The poppy seed is deeply rooted in Croatian cuisine. Here it is combined with Cacao Barry Extra Bitter Guayaquil 64%, and Alunga 41%. But spiced with dried plums in Serbian liquor and orange and clementine to add a little extra zing.⁠

𝟬𝟮 𝗯𝘆 𝗩𝗲𝗹𝗷𝗸𝗼 𝗦𝗽𝗮𝘀𝗶𝗸⁠
Cacao Barry Alto el Sol, Ghana and Blanc Satin wrapped around anise, juniper berries, honey and lime. Inspired by the fresh mountain smell, rooted in the herbal hints of deliciously indulgent chocolate.⁠

𝗦𝗲𝗿𝗯𝗶𝗮𝗻 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗯𝘆 𝗗𝘂𝘀𝗮𝗻 𝗝𝗲𝗹𝗶𝗰𝗶𝗰⁠
With walnuts, plums and a hint of brandy, these bonbons show our chef’s pride in Serbian innovation. It’s continuously evolving. Made with Zéphyr, Extra-Bitter Guayaquil 64% and Ghana chocolate.⁠

𝗖𝗼𝘂𝗻𝘁𝗿𝘆𝘀𝗶𝗱𝗲 𝗺𝗼𝗿𝗻𝗶𝗻𝗴 𝗯𝘆 𝗡𝗶𝗰𝗼𝗹𝗮𝘀 𝗡𝗶𝗸𝗼𝗹𝗮𝗸𝗼𝗽𝗼𝘂𝗹𝗼𝘀⁠
This fresh chocolate bonbon is filled with Greek countryside flavours: yoghurt, kefir and sheep butter, orange blossom and fresh mandarin from Chios island. Wrapped in Cacao Barry Zéphyr 34% and Tanzanie 75%.⁠

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

The future of snacks looks extremely bright.⁠This is what #TMRW_TASTES_LOOKS_FEELS_LIKE according to our chefs⁠! Which o...
16/03/2022

The future of snacks looks extremely bright.⁠
This is what #TMRW_TASTES_LOOKS_FEELS_LIKE according to our chefs⁠! Which of these 100% plant-based snacks would you like to try most?⁠

𝗖𝗵𝗼𝗰𝗼-𝗔𝗹𝗺𝗼𝗻𝗱 𝗗𝘂𝗮𝗹𝗶𝘁𝘆 𝗯𝘆 𝗡𝗶𝗰𝗼𝗹𝗮𝘀 𝗡𝗶𝗸𝗼𝗹𝗮𝗸𝗼𝗽𝗼𝘂𝗹𝗼𝘀⁠
This plant-based snack uses contrast between natural flavour and tastes that humanity and technology provided. The two come together in chocolate. Dark chocolate flavour, roasted almonds put next to black cherries, the flavour of Mavrodaphne sweet red wine and spices.⁠

𝗣𝗼𝘄𝗲𝗿 𝗳𝗼𝘂𝗻𝘁𝗮𝗶𝗻 𝗯𝘆 𝗞𝘆𝗿𝗶𝗮𝗸𝗼𝘀 𝗣𝗮𝗽𝗮𝗱𝗼𝗽𝗼𝘂𝗹𝗼𝘀⁠
A harmonic combination of the flavour of Earl grey tea and the unique taste of Alto el Sol 65%, immediately followed by the freshness of raspberry. Sweetness and bitterness quickly follow each other in every bite.⁠

𝗦𝘂𝗽𝗲𝗿 𝗖𝗮𝗿𝗼𝗯 𝗯𝘆 𝗖𝗵𝗿𝗶𝘀𝘁𝗼𝘀 𝗦𝗮𝗿𝗮𝗻𝘁𝗶𝗻𝗼𝗽𝗼𝘂𝗹𝗼𝘀⁠
With figs, cornel, cereal and plums, our chef shows the need for a food that gives you energy to go on. Carob played a decisive role for the Greeks during the difficult times of World War Two - it was used as a substitute for a lot of basic foods - but it can still serve us today.⁠

𝗧𝗵𝗲 𝗿𝗶𝗴𝗵𝘁 𝗽𝗮𝘁𝗵 𝗯𝘆 𝗗𝗿𝗮𝘇𝗲𝗻 𝗭𝗲𝗹𝗷𝗸𝗼𝘃𝗶𝗰⁠
The tube is a timeless shape that represents endless possibilities, filled with orange, quinoa and hazelnuts. But also delicious Cacao Barry 50% Praline Noisettes Piemont and Extra Bitter Guayaquil 64%⁠

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

Second assignment of the day is done. Do these make you crave a #SNACK too?⁠Our candidates had to create a 100% plant-ba...
16/03/2022

Second assignment of the day is done. Do these make you crave a #SNACK too?⁠
Our candidates had to create a 100% plant-based chocolate treat, that’s easy to carry, easy to eat and contains as few additives as possible. ⁠

𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗦𝘂𝗽𝗲𝗿𝗳𝗼𝗼𝗱 𝗯𝘆 𝗕𝗼𝗷𝗮𝗻𝗮 𝗕𝘂𝗸𝘃𝗶𝗰⁠
A chocolate snack that’s 100% healthy and bursting with flavour and texture. Filled with honey dates, raspberry, coconut oil and pumpkin seeds. But also homemade sourdough and amazingly intense Cacao Barry Extra Brute 100% and Grand Caraque 100%.⁠

𝗖𝗿𝗶𝘀𝗽𝘆 𝗢𝘅𝘆 𝗯𝘆 𝗩𝗲𝗹𝗷𝗸𝗼 𝗦𝗽𝗮𝘀𝗶𝗸⁠
For his snack, this chef drew inspiration from his nature walks, mountain herbs, crackling of footsteps and a mountain breeze. Filled with caramelised almonds, cranberry, raspberry, oats and Elyséé 36% and Papouasie 35%.⁠

𝗔 𝗯𝗶𝘁𝗲 𝗼𝗳 𝗻𝗮𝘁𝘂𝗿𝗲 𝗯𝘆 𝗗𝘂𝘀𝗮𝗻 𝗝𝗲𝗹𝗶𝗰𝗶𝗰⁠
Filled with authentic Serbian ingredients, this fresh snack is a boost for your immune system. With apple, walnut and Cacao Barry Extra Brute and Extra-Bitter Guayaquil 64%, decorated with micro plants.⁠

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

First assignment of the day: #DESIGN. Our chefs need to show their vision of TMRW using only chocolate. Which one is you...
16/03/2022

First assignment of the day: #DESIGN. Our chefs need to show their vision of TMRW using only chocolate.
Which one is your favourite? Vote here: https://bit.ly/3IhQ7aa !

𝗧𝗿𝗲𝗲 𝗼𝗳 𝗹𝗶𝗳𝗲 - 𝗕𝗼𝗷𝗮𝗻𝗮 𝗕𝘂𝗸𝘃𝗶𝗰
"A tree symbolises the ability of new life to grow anywhere. Strength, courage and determination will always prevail. It's even able to give beauty the ability to show itself and thrive.

𝗥𝗲𝘀𝗲𝘁 - 𝗩𝗲𝗹𝗷𝗸𝗼 𝗦𝗽𝗮𝘀𝗶𝗸
#TMRW is all about revisiting our roots. Through his piece, he wants to urge us all to think about the next generation of people and chocolate crafters. It’s a call to awareness about global issues.

𝗧𝗵𝗲 𝘀𝘁𝗼𝗿𝘆 - 𝗗𝘂𝘀𝗮𝗻 𝗝𝗲𝗹𝗶𝗰𝗶𝗰
This piece is based on the concept of time and how it divides everything into three parts: the past, present and future. The past is where the foundations of everything are laid out. Only through understanding nature, can we understand the future.

𝗘𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹 𝗯𝗮𝗹𝗮𝗻𝗰𝗲 - 𝗡𝗶𝗰𝗼𝗹𝗮𝘀 𝗡𝗶𝗸𝗼𝗹𝗮𝗸𝗼𝗽𝗼𝘂𝗹𝗼𝘀
Symbolism and design fiction to show a vision of #TMRW. The ultimate goal of humanity is to be in perfect symbiosis with nature. Because nature holds the future in its hands and we get to shape it with science, art and chocolate craft.

𝗡𝘂𝗰𝗹𝗲𝗮𝗿 𝗙𝘂𝘀𝗶𝗼𝗻 - 𝗞𝘆𝗿𝗶𝗮𝗸𝗼𝘀 𝗣𝗮𝗽𝗮𝗱𝗼𝗽𝗼𝘂𝗹𝗼𝘀
According to chef Kyriakos, fusion power is the breakthrough we need. He reminisces back to a time where nuclear energy seemed to hold endless possibilities. When technology catches up with nature, and they learn to work together greatness is just around the corner.

𝗖𝗼𝗻𝗰𝗲𝘀𝘀𝗶𝗼𝗻 𝘁𝗼 𝘁𝗵𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 - 𝗖𝗵𝗿𝗶𝘀𝘁𝗼𝘀 𝗦𝗮𝗿𝗮𝗻𝘁𝗶𝗻𝗼𝗽𝗼𝘂𝗹𝗼𝘀
"Our decisions today impact future generations. Because we get the main benefits from previous generations' actions. We continually pass the baton on. And we best do it as best we can."

𝗧𝗵𝗲 𝗿𝗶𝗴𝗵𝘁 𝗽𝗮𝘁𝗵 - 𝗗𝗿𝗮𝘇𝗲𝗻 𝗭𝗲𝗹𝗷𝗸𝗼𝘃𝗶𝗰
"Basic geometric shapes reference to contemporary art and architecture, which in turn gets their inspiration from nature as well. The circular movement of a dot shows that the future is always in movement. It’s dynamic and can go in any direction."

It’s time for the final WCM qualifying round.⁠⁠Our chefs are ready; Athens is ready; Our jury is checking their notes fo...
16/03/2022

It’s time for the final WCM qualifying round.⁠

Our chefs are ready; Athens is ready; Our jury is checking their notes for the last time; Are you sitting on the edge of your seat?⁠

Let’s see what #TMRW_TASTES_LOOKS_FEELS_LIKE⁠ according to our Southeastern European chefs.⁠

#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

15/03/2022

Time for the last National Selection of this WCM edition: South East of Europe!⁠

There, 7 talented chefs from Serbia, Croatia and Greece have the eyes of the world chocolate community trust upon them as they prepare for the final qualifying round in the 2022 World Chocolate Masters. Who will come out on top and claim the very last spot in the grand finals? Join us this Wednesday to find out.⁠

Meet the jury and contestants here: https://www.worldchocolatemasters.com/2022/southeast-europe

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity⁠
#pastry_inspiration⁠
#pastrychefs⁠
#chefsofinstagram⁠
#culinaryinspiration

A huge congratulations to Nick Banus, winner of the Dutch Young Talents Competition.⁠With his new title, Nick has secure...
14/03/2022

A huge congratulations to Nick Banus, winner of the Dutch Young Talents Competition.⁠
With his new title, Nick has secured his spot at the Dutch National Selection for the next edition of the World Chocolate Masters!⁠

Swipe to see what he created!⁠

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity⁠
#pastry_inspiration⁠
#pastrychefs⁠
#chefsofinstagram⁠
#culinaryinspiration⁠
@cacaobarryofficial⁠
@ijscentrum⁠
@chocolateacademybenelux

The Netherlands, you have a new chocolate champion!⁠Meet your chocolate master and world finalist: Carlo Midiri! 🇳🇱⁠⁠Che...
14/03/2022

The Netherlands, you have a new chocolate champion!⁠
Meet your chocolate master and world finalist: Carlo Midiri! 🇳🇱⁠

Check out today’s highlights and Carlo's creations here: https://www.worldchocolatemasters.com/2022/carlo-midiri


#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry
⁠#unboxcreativity

Now that our young talent showed how it’s done, it’s time for Chocolate Chef Carlo Midiri. ⁠⁠And he chose to celebrate t...
14/03/2022

Now that our young talent showed how it’s done, it’s time for Chocolate Chef Carlo Midiri. ⁠

And he chose to celebrate the end of the day with a bonbon recipe called End Of The World. It’s a black bonbon representing an Earth burnt out. Inside the orange glow of a fire that once raged the surface still lingers. Filled with hazelnut praline, Alto el Sol, chia seeds, seaweed powder, orange and sea buckthorn berries - it’s the epitome of our Dutch chef’s chocolate craft.⁠

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

A final chance to impress the jury. A final shot at a place in next year’s World Chocolate Masters. Here’s what our Youn...
14/03/2022

A final chance to impress the jury. A final shot at a place in next year’s World Chocolate Masters. Here’s what our Young Talented Chefs have to come up with:⁠

Create the #BONBON of #TMRW.⁠

✓Without additives or preservatives⁠
✓Without artificial flavours ⁠
✓Without artificial colours ⁠
✓Without E-numbers⁠

Breakfast Bonbon by Door Hommes⁠
A burst of natural colours and happy breakfast flavours. This bonbon by Young Talent Door Hommes has the colours of the forest fruit ganache inside, shining through. It’s filled with the taste of berries, citrus, yoghurt and vanilla.⁠

Highcao by Niels Bakker⁠
Young Talent Niels Bakker chose to make a bonbon where sustainability and local flavours come together. The ganache is made from hemp tea - a superfood with a warm taste, the Brazil nut crunch fills you up with antioxidants and a will to keep on biting. With Cacao Barry Extra Bitter Guayaquil 64%⁠

Honey Passion by Nick Banus⁠
A bonbon filled with passionfruit, the flavour of honey, almond and nougatine crunch. All jam packed inside a sphere of milk and white chocolate.⁠

#BONBON by Shannon Ryan⁠
Elstar apple jelly made with apple and lemon, layered together with algae ganache and Cacao Barry Mexique. Presented on an algae crispy highlighted by the sweet taste of Cacao Barry Zephyr 34%⁠

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

The jury has a lot on its plate here at the IJscentrum in The Netherlands. ⁠⁠Not only is chocolate chef Carlo Midiri try...
14/03/2022

The jury has a lot on its plate here at the IJscentrum in The Netherlands. ⁠

Not only is chocolate chef Carlo Midiri trying his best to secure a spot in the World Chocolate Masters Finals, 4 talented young chefs are battling it out to claim their place in next year’s competition as well.⁠

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

100% plant-based, easy to carry, easy to eat and containing as few additives as possible. ⁠Yes, it’s time for a #SNACK!⁠...
14/03/2022

100% plant-based, easy to carry, easy to eat and containing as few additives as possible. ⁠
Yes, it’s time for a #SNACK!⁠

And what a snack Dutch Carlo Midiri is making. With hazelnut praline, apricot, caramel and Cacao Barry Alto el Sol and Ocoa 70%, presented on a leaf representing a new beginning. What are your thoughts? Will it be enough to convince our jury?⁠

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

Carlo Midiri isn’t the only chef today who wants to impress our jury - the next generation of Dutch chocolate chefs are ...
14/03/2022

Carlo Midiri isn’t the only chef today who wants to impress our jury - the next generation of Dutch chocolate chefs are also finalising their designs. And oh my, does the future look bright! What’s your favourite? Take a close look. Because you have a vote! Pick your favourite for the Public Vote Award here: https://www.worldchocolatemasters.com/2022/public-vote-netherlands

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

Dutch chocolate chef Carlo Midiri’s #DESIGN is taking shape. Through his piece, called #SaveOurPlanet, Carlo shows us an...
14/03/2022

Dutch chocolate chef Carlo Midiri’s #DESIGN is taking shape.

Through his piece, called #SaveOurPlanet, Carlo shows us an underwater world that often remains out of sight - out of mind. Even though we cannot see it, it still remains incredibly vulnerable to climate change. Pollution and plastics are swiping beauty away from this planet. What will we do about it? Only together, with joined shoulders, can we save our planet according to our Dutch chef.
#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry⁠
#unboxcreativity

Dutch chocolate lovers, are you ready? Today, we are striking down in The Netherlands. Where not just one chocolate chef...
14/03/2022

Dutch chocolate lovers, are you ready?

Today, we are striking down in The Netherlands. Where not just one chocolate chef is fighting to claim a spot in the World Chocolate Masters Finals, but 4 young chocolate chefs are battling it out to win the Young Talent Competition as well.

#TMRW_TASTES_LOOKS_FEELS_LIKE⁠
#worldchocolatemasters⁠
#WCM_TMRW⁠
#cacaobarry

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C'est l'anniversaire de ma grande soeur. Beaucoup de like pour la sœur de OTZ officiel .J'attends vos vœux en commentaire. Que du bonheur à elle. #otz #Avril #mars #page #photo #choco #beau #beauty #beauté Yaar Des Stars BF Yanez la joie mathliguidi comédien ouedraogo Dogoba Maouland City Ibrahim palywende ilboudo Officiel Hershey's Chocolate World World Chocolate Masters Je veux être mannequin photo professionnel Mannequin Gallery Sale DBS Communication Patrick A. Gagnon Promotion de la Musique Africaine -PMA Trace Musica BF UP Communication Burkina Faso Tv 226 Communication Promotion lord Burkina Faso Chez moi Etalon Etalons Du Burkina Belle Fille Burkina Faso ma patrie Burkina Faso Culture Go De Tampouy Weedo Au Faso Femme Actuelle Afrique Femme Beauty Studio Beauty and the Beast House Beautiful Ulta Beauty
Carlo Midiri kwalificeerde zich afgelopen maandag voor de finale van de World Chocolate Masters. Gefeliciteerd! #bakkersinbedrijf #patisserie #chocolade #TMRW #WCM_TMRW IJscentrum Patisserie en Chocolaterie George Vis https://www.bakkersinbedrijf.nl/nieuws/carlo-midiri-nederlandse-world-chocolate-master-2022
Carlo Midiri kwalificeerde zich afgelopen maandag voor de finale van de World Chocolate Masters. Gefeliciteerd! #vakbladijs #patisserie #chocolade #TMRW #WCM_TMRW IJscentrum Patisserie en Chocolaterie George Vis https://www.vakbladijs.nl/nieuws/carlo-midiri-nederlandse-world-chocolate-master-2022
Wow! Onze patissier Nick Banus is de winnaar van de Dutch Young Talents Competition van World Chocolate Masters Tijdens deze wereldwijde wedstrijd gaan chefs over de hele wereld de strijd aan om de volgende Chocolate Master te worden. Met deze overwinning heeft Nick een plekje bemachtigd in de Dutch National Selection in de volgende editie van World Chocolate Masters. Van harte gefeliciteerd, Nick! - #tummers #heemstede #ambachtelijk #bestpatisserie #lekkernij #instapastry #pastrylove #patisserie #foodlovers #cheftalk #pastryart #creative #netherlands #pastry #worldchocolatemasters #winnaar #wcm_tmrw
Attila Meinhart (Four Seasons Hotel Gresham Palace Budapest) has won the World Chocolate Masters Central Europe classification with impeccable work. We share the recipe for his vegan chocolate snack!
Meet Carlo Midiri he is ready to battle for his spot in the World Chocolate Finals representing the Netherlands. Tune in for the World Chocolate Masters. 🍫 IJscentrum World Chocolate Masters Cacao Barry Chocolate Academy Benelux Cacao Barry #WCM_TMRW ⁠ #worldchocolatemasters⁠ #TMRW_TASTES_LOOKS_FEELS_LIKE
An exciting day for our UK & Ireland Chocolate Master Stephen Trigg we can't wait to watch him in the World Chocolate Masters final later this year! For more info about this brilliant competition visit: https://www.worldchocolatemasters.com/ #cacaobarry #wholefruitchocolate #worldchocolatemasters #TMRW
14 maart vindt bij het IJscentrum de voorronde van de World Chocolate Masters plaats. Carlo Midiri gaat proberen om zich te kwalificeren voor de finale in Parijs. #vakbladijs #chocolade #TMRW #WCM_TMRW https://www.vakbladijs.nl/nieuws/voorronde-world-chocolate-masters-in-het-ijscentrum
Dear Sir, UOTT is a company offering a full range of innovative products, raw materials, and application expertise to the bakery, patisserie, ice cream mixes, and chocolate sectors. Our head office is located in Istanbul – Turkey, where the company was founded in 2009 as a trading company. During 12 years our products and services are available in over 17 countries around the world and, in many cases, are produced by our network of local subsidiaries. Above all, we aim to be ‘reliable partners in innovation, helping our customers around the world to deliver nutritious and tasty food to their local communities. We are strongly interested to introduce our products in your country and we prefer to do it through your valuable company. It will be kindly appreciated if you will check our website and revert to me with your comments. Feel free to contact me at any time for more information. My best regards www. uott.net [email protected] +902128750092
Marina Caccialanza ci racconta la finale italiana di World Chocolate Masters (in cui ha trionfato Anna Gerasi, pastry chef della storica Pasticceria Piccinelli di Brescia) avanzando buone riflessioni sul futuro della pasticceria.
Something about the italian final of World Chocolate Masters
Szívből gratulálunk Menyhárt Attilának (Meinhart patissier) a Four Seasons Hotel Gresham Palace Budapest cukrászséfjének aki tegnap megnyerte a World Chocolate Masters közép-európai selejtezőt és ezzel részt vehet a párizsi döntőn!  Szeretünk Attila és nagyon fogunk neked ott is szorítani! 🍫 🧁 Fotó: Designfood