National Selections

Top Class pre-selection for Swiss Chocolate Master 2009 –six finalists chosen

Chocolate Academy, Zurich, 22nd June 2008 – Filigreed chocolate showpieces, delicious cakes, melt-in-the-mouth pralines … Under the competition theme “Between the Poles of Tradition and Modernity – Switzerland on the Road to the Future” the 11 chocolate specialists from all regions of Switzerland competed for entry into the final of the Swiss Chocolate Masters 2009 (SCM 09). 

The SCM 2009 pre-selection was made by Barry Callebaut, under the patronage of the Swiss Union of Confectioners and Pastrycooks (Schweizerischer Konditor-Confiseurmeister-Verband). The participants had to present one chocolate cake, two pralines (one hand-dipped and one moulded), one chocolate dessert and a chocolate showpiece, all under the banner of the competition motto. The contestants were allowed to make their creations at home and bring them to the competition. A jury of four, all specialists in the field with many years of competition experience, tasted and appraised the creations of all the participants. At the fore was not only the visual aspect, but also the gustatory harmony of the products. This accounted for 50 per cent of the points awarded and was therefore quite crucial for the outcome of the assessment.

A highlight of the entire competition was the visit from the Swiss Union of Confectioners and Pastrycooks. This was an organized part of the programme of events surrounding the General Meeting. The innumerable visitors were greeted with a short speech by Patrick Pastega, Country Coordinator for Switzerland, who informed them of the commitment of Barry Callebaut to developing the profession. Association President Stefan Romang then announced the six winners of the pre-selection, who will compete for the title of “Swiss Chocolate Master 2009” on 25th and 26th January 2009 at FBK, the Swiss Trade Fair for Bakery, Confectionary and Confisery (www.fbk-messe.ch). The following participants have qualified for the Swiss Chocolate Masters 2009 final:

- Angela Brühlmann (Cafe Confiserie Dössegger)
- Emery Gaëlle (Pâtisserie Zenhäusern)
- Fabian Sänger (Kambly SA)
- Grégory Bourguet (Confisereie Manuel & Lassueur)
- Mathieu Wermuth (Confiserie Moutarlier)
- Thomas Schwarzenberger (Konditorei-Confiserie Nussbaumer)

The guests were given the opportunity to examine and gain an overview of the work of the participants at the Zurich Chocolate Academy. While sipping an apéro afterwards, the guests chatted animatedly about what they had seen, and engaged in conversation with the individual contestants about techniques, creative approaches and the flavourful creations themselves. An interesting day, promising a top-class final for the Swiss Chocolate Masters 2009.

For further information : 
Barry Callebaut Schweiz AG, Michael Frey
Telephone: +41 43 204 04 38