Since 2005, the World Chocolate Masters (WCM) have been the most prestigious competition in the world dedicated to chocolate, with strict rules including several high-level technical tests. A biennial involving 18 countries, where national selections take place, with a three-day final in Paris this year at the Salon du Chocolat.
Organized by Cacao Barry, it aims to define the future trends of the chocolate world thanks to the talent of the candidates through the following tests: #bonbon (a praline made with natural ingredients), #design (a max 5-kg chocolate pièce done using six different techniques), #share, #taste (a chocolate cake made with fruits and local product), #transform, #wow (a showcase) and #you (self-introduction through a video and a speech in public).
After three intense competition days the Spaniard Lluc Crusellas won the title before an international jury chaired by Amaury Guichon, thanks to his creative performance, attention to details and taste, and innovations that amazed everyone. “It is incredible to win the World Chocolate Masters competition after months and months of training – he said –, not only for me, but for the team that supported me. I dreamed of getting the title, but I didn’t think it could be so exciting: it’s an award to my whole nation! ”. “The World Chocolate Masters mean going beyond one’s limits, to reach new technical and sensory standards, as Crusellas did,” commented Guichon.
After three intense competition days the Spaniard Lluc Crusellas won the title World Chocolate Master.
The French Antoine Carréric came in second place, followed by the Greek Nicolas Nikolakopoulos. In fourth place the Italian Anna Gerasi carried out a high profile performance, due to her clear thinking and innovative ideas, which were much appreciated by the jury. Her artistic and visionary approach seduced the entire audience, to the point that, for the first time in the history of international competitions, the whole arena, including the judges, dedicated an emotional standing ovation to her during the final ceremony.
The ‘wow’ showcase of Anna Gerasi.
In the next issue of “Pasticceria Internazionale” all the technical and emotional aspects of this demanding competition will be explored, involving participants and jurors.
In fourth place the Italian Anna Gerasi carried out a high profile performance, due to her clear thinking and innovative ideas.
