After 3 days filled with elite chocolate craftsmanship, Swiss Chocolate Master Elias Läderach has won the prestigious title of 2018 World Chocolate Master.
The jury was especially impressed by the consistency of his theme, his perfectionist attitude, and flawless execution.
2nd place for Yoann Laval, from France, Chef chocolatier at Delices Des Sens.
3d place for Florent Cheveau, Executive Pastry Chef at MGM Grand Hotel & Casino, in Las Vegas.
Elias Läderach has convinced the culinary press and professionals with outstanding creativity, artistic skills and innovative flavour combinations in the Moulded Chocolate Bonbon and the Chocolate Showpiece ‘The Futropolitan’ categories. This award expresses the opinion of an international jury of 40 journalists active in the domains of pâtisserie, chocolaterie and gastronomy.
AWARD FOR BEST MOULDED CHOCOLATE BONBON
URBAN LEAF BONBON by Elias Läderach
Tangerine Pulp, Lemongrass, Agar Agar, Cacao Barry – Alunga™ 41%, Cacao Barry – Or Noir™ Couverture Urban Leaf 69.8%, Guarana Seed Powder
AWARD FOR BEST CHOCOLATE SNACK TO GO
URBAN LEAF by Elias Läderach
Cool, tasty and practical. For his Snack To Go, Elias used a biodegradable, cocoa shell packaging with an irresistable chocolate combo inside: a cold dessert, crunchy snack and a fresh drink.
COLD DESSERT: A fresh chocolate yuzu boost combined with superfood sablés made of wheatgrass.
CRUNCHY SNACK: Crunchy baked & lightly spiced almond and cereal tuilles, topped off with cacao nibs.
FRESH DRINK: A superfood drink made of guava and termeric both healthy and refreshing. It’s an exotic thirst quencer, perfected with a dash of yuzu juice.
AWARD FOR BEST CHOCOLATE DESIGN ‘CITY OF TOMORROW’
City of tomorrow by Elias Läderach
“What you see is a 3D painting that depicts a sophisticated interplay between the movement of nature’s leaves and silence of the woman inside.
This Chocolate Design really reflects my passion and love for chocolate.”
AWARD FOR BEST FRESH PATISSERIE OF FUTROPOLIS
Fresh pastry of Futropolis – INSTANT CH3 by Florent Cheveau
“Instant CH3 to me is the future of fresh pastry: very modern with the molecule CH3 taking centre stage.
This soft chocolate tart pairs a lovely hazelnut flavour with fresh ingredients like mango, lime, chili and passion fruit. Really fresh, really crunchy.”
AWARD FOR BEST CHOCOLATE TRAVEL CAKE
Hexagonal By Barry Johnson
“Working gluten-free was a natural thing to do.” Barry Johnson’s Chocolate Travel Cake is a modern nod to the original Battenberg cake from the 16th century. Flavours? Cacao Barry Zephyr Caramel™ 35%, sea salt, orange zest, ground coriander spice, bitter orange purée, puffed quinoa and Cacao Barry Extra-Bitter Guayaquil 64%. To top it off, his box is made from recycled coffee cups.
AWARD FOR BEST ‘OR NOIR’ CHOCOLATE TABLET OF THE FUTURE
Chocolate bar of the Future – ASIRI by Tor Stubbe
“My flower-shaped Or Noir bar has a delicately fruity beginning and an intense cocoa finish. This creation is all about what you can grow & harvest in your own garden. Inside, you’ll find an elderflower gel, a ganache with strawberries and a Danish cookie at the base. ‘Asiri’ is a smile that comes from the heart.”
‘Chocolate Lovers from around the World’
YASSINE LAMJARRED – MOROCCO