Kevin Kugel at work. National preselection Germany. World Chocolate Masters Final 2013.
Yvan Chevalier at work. National preselection France. World Chocolate Masters Final 2013.
Jury at work. National preselection Italy. World Chocolate Masters Final 2013.
Pascal Inauen at work. National preselection Switzerland. World Chocolate Masters Final 2013.
Jury at work. National preselection Spain. World Chocolate Masters Final 2013.
The jury members. National preselection Spain. World Chocolate Masters Final 2013.
Supporter. National preselection The Netherlands. World Chocolate Masters Final 2013.
Vanessa Schnydert at work. National preselection Switzerland. World Chocolate Masters Final 2013.
Jury members. National preselection France. World Chocolate Masters Final 2013.
Jury at work. National preselection Switzerland. World Chocolate Masters Final 2013.
Jury at work. National preselection Scandinavia. World Chocolate Masters Final 2013.
Jury at work. National preselection Scandinavia. World Chocolate Masters Final 2013.
Jury at work. National preselection Germany. World Chocolate Masters Final 2013.
Jury at work. National preselection The Netherlands. World Chocolate Masters Final 2013.
Jury at work. National preselection The Netherlands. World Chocolate Masters Final 2013.
Jury members. National preselection The Netherlands. World Chocolate Masters Final 2013.
Jury at work. National preselection Belgium. World Chocolate Masters Final 2013.
Jury at work. National preselection Belgium. World Chocolate Masters Final 2013.
Johanna Merkens at work. National preselection Germany. World Chocolate Masters Final 2013.
Jacky Bodart at the backstage. National preselection Belgium. World Chocolate Masters Final 2013.
Bastien Berger at work. National preselection France. World Chocolate Masters Final 2013.
At work. National preselection Scandinavia. World Chocolate Masters Final 2013.
Annabelle Rahlff at work. National preselection Germany. World Chocolate Masters Final 2013.
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Asia Pacific

NATIONAL PRESELECTIONS ASIA PACIFIC

Taiwan: 19 November 2014
India: 24-25 September 2014
China: 12-13 November 2014
Korea: 12 November 2014 - Coex Bakery fair&SIBA

霍耀文获得第六届可可百利世界巧克力大师赛中国区选拔赛冠军

2014年11月12~13日, 中国上海 — 由法国顶级巧克力品牌可可百利主办的“2014-2015 世界巧克力大师赛中国选拔赛”在新国际博览中心与FHC China、伊莎莉卡烘焙网、安得利中国联合举办。10位来自中国大陆及港澳地区的专业选手在热火朝天的比赛现场尽情展现了他们的巧克力技巧和灵感创意。

在两天如火如荼的比赛中,选手们必须根据“自然真启”的比赛主题完成四项艰巨的任务。分别是一件大型巧克力造型、一款模制手工巧克力、以及今年更新的项目“当日蛋糕”以及“随行巧克力”的挑战。其中“当日蛋糕”要求选手只能使用当日新鲜选送的食材,而随行巧克力更是一个全新的概念,选手需要提供一整套巧克力点心的解决方案。帷幕落下之际,来自香港的选手霍耀文成为了中国区巧克力大师并将于明年3月代表中国参加在台湾举办的亚太区选拔赛。

霍耀文选手作为香港JW万豪酒店饼房主管,之前已经获得了在瑞士举办的salon culinarire Mondial 2013的冠军以及在日本举办的Top of Patissier in Asia 2013的第三名。在赛后的获奖感言中他提到“我参赛的初衷是为了表达我对巧克力的热爱,我有信心成为入围巴黎总选赛的第一个香港人。”

世界巧克力大师赛是目前全球专门为巧克力艺术而设的顶级赛事,该赛事每两年一届面向所有该领域才华横溢的专业人士。

“自然真启”— 选手们可以尽展大自然魅力的主题

本次国内选拔赛以及决赛的比赛主题均为“自然真启”,旨在激发参赛者的创意。大自然历来都是强大的感官及灵感来源。无论是色彩,香味,海浪的声音,季节的变化,自然始终包围着我们并左右着我们的情绪。与此同时,如今的我们追求着更纯粹,纯正及高品质的食材。食物早已超越了裹腹的范畴,它述说着越来越多的人想要了解的故事。

本届可可百利世界巧克力大师赛要求参赛的甜品师,巧克力工匠和厨师们尽情利用色彩、形状、香味,材质……激发评委们的感官。我们希望邀请全世界的创造者们讲述他们是如何将自然界的产品、原料转化成一个个动人故事的,我们希望他们成为一个作家,创作和分享他们的展示工艺,并将可可及巧克力作为画龙点睛的妙笔。

Chia-Feng Tsai is the Taiwanese Chocolate Master

Organised by the leading gourmet chocolate brand Cacao Barry® with the support of Callebaut® and Carma®, the Taiwan preselection for the 2014-2015 World Chocolate Masters took place at the Taipei City Vocational Development Institute. Ten participants from the confectionery and pastry sectors demonstrated their chocolate expertise and creativity during a breath-taking competition, and had their work evaluated by seven well-known professional jury members.

Displaying their creativity with chocolate and showing their take of this year’s “Inspiration from Nature” theme, each contestant customarily had to create a chocolate showpiece and a moulded praline. All new this year were the Cake of the Day and Chocolate to Go assignments. For Cake of the Day contestants had to create a delicious cake using fresh everyday ingredients. The Chocolate to Go assignment had participants create a whole new chocolate snack concept. At the end of this exhilarating national preselection, Chia-Feng Tsai had the honour of crowning himself Taiwan’s new Chocolate Master and will represent his nation at the Asia Pacific Selection in March 2015, which will be held at the Taipei International Bakery Show.

Chia-Feng Tsai: the Taiwan Chocolate Master

Chia-Feng Tsai is currently the Production Department Chef at Feeling 18°C, a delicacies shop in Taichung, Taiwan that offers handmade pralines and pastries. Chia-Feng has over 13 years of experience in pastry and came in third at the 2012 World Chocolate Masters’ Taiwan preselection. His relentless energy and passion for chocolate making led him to enter this year’s competition again. All of Chia-Feng’s assignments demonstrated a strong expression of the theme, with metaphoric references to the ‘salmon run’ and stressing the importance of returning to your roots.

The World Chocolate Masters are a distinguished international competition solely dedicated to the Art of chocolate. It welcomes the world’s most talented chocolate professionals. A total of 5 contestants (Australia, China/ Macau/ Hong Kong, Korea, India and Taiwan) will be competing in the upcoming World Chocolate Masters’ Asia Pacific preselection in March 2015. The top two winners will be invited to the 3-day World Chocolate Masters World Final in October 2015, which will be broadcasted to a live audience and covered by the world’s top media. The 2015 WCM Final will take place during the Salon Du Chocolat in Paris.

Prefamac
Selmi
Kichen Aid
Villeroy & Boch
Chocolate World
Salva
Duval Leroy
Capfruit
DNS
Prefamac
Selmi
Kichen Aid
Villeroy & Boch
Chocolate World
Salva
Duval Leroy
Capfruit
DNS