World Chocolate Masters ‘24/25
20 years of chocolate mastery

The World Chocolate Masters is the only competition in the world solely dedicated to the creative talent of professionals with chocolate. A new generation of upcoming talents in the chocolate, pastry and hospitality industries around the world will share their vision of chocolate indulgence 3.0.

An inspirational platform for all professionals

Since its start in 2005, the World Chocolate Masters has become the inspiring window to the world for all chefs & artisans when it comes to chocolate. Here, you’ll see trends in chocolate first – fuelled by changing consumer needs and shaped by creative chocolate talents from around the world. What is created at the World Chocolate Masters finds its way to the high streets in the years to come.


With the start of a new ‘24/25 cycle, the competition welcomes again creative talents from around the world to showcase their skills and vision and share it with the world. In 2025, during the upcoming world final, the competition will celebrate its 20th anniversary.

A career booster for chefs and artisans

The World Chocolate Masters has grown into a springboard for the international careers of participating chefs. Creative talents such as Naomi Mizuno (JP), Shigeo Hirai (JP) Frank Haasnoot (NL), Davide Comaschi (IT), Vincent Vallée (FR), Elias Läderach (CH) and Lluc Crusellas (ES) saw their career opportunities and recognition literally explode overnight after winning the world finals.


The World Chocolate Masters also facilitates access to a global community of creative artisans & chefs. All chefs who participated in the national selections or the world final experienced how it enriched their skillset, their creative thinking, their connection with peers around the globe and how it boosted their careers.

National and regional selections in ‘24

From January ’24 to December ’24, National and Regional Selections will take place in different locations around the world. During a one-day qualifying round, chefs and artisans per country or region will have to complete their assignments live and present them to a jury of patisserie and chocolate experts. They will evaluate and score all assignments: only the contestant with the highest score will represent his or her nation in the World Final in ’25.


Chefs and chocolatiers can submit their applications to participate in National and Regional selections from January to December ’24. The WCM chefs committee will assess all applications and make the final selection.



World final in ‘25

The World Final will take place later in ’25 (date and location to be announced).
During a 3-day competition with a variety of creative assignments in which chocolate plays the lead role, all finalists will battle it out before an international jury of expert leaders in the chocolate and patisserie industry. The finalist with the overall highest score will be awarded World Chocolate Master ’25.