NATIONAL SELECTIONS
Assignments

This edition, The World Chocolate Masters challenges chocolate artisans to reconsider the past and create a bright future fuelled by design, science and technology. Think like a designer, act like an entrepreneur and create like a master using Cacao Barry’s collaborative inputs from scientists and nutritionists.

Assignment 1 #YOU
PRESENT YOURSELF AND YOUR VISION

WHAT?

• A mood board showcasing the creative choices you’ve made and why
• Explain your story, motivation and vision of the theme

THE JURY IS LOOKING FOR?

• A clear concept describing why they see, taste and sense your delights
• A designer that can make his or her presentation visual

Assignment 2 #DESIGN
CREATE YOUR VERY OWN 3D ARTWORK

WHAT?

• A small, intriguing chocolate design made with a #TMRW letter base
• 100% edible using Cacao Barry couverture and/or cocoa-derived products
• Showcasing at least 6 different techniques

THE JURY IS LOOKING FOR?

• Powerful design idea
• Flawless execution of techniques/details
• Balanced representation of different techniques
• Consistency of #TMRW theme throughout your assignments

ASSIGNMENT 3 #TASTE
INVENT THE FRESH PATISSERIE OF TOMORROW

WHAT?

• A boutique chocolate patisserie made entirely fresh from scratch
• Containing at least 3 different textures
• Featuring 3 key ingredients: a chocolate, a fruit and a local ingredient
• Explicit chocolate flavour
• Weight per individual pastry: 50 g - 75 g

THE JURY IS LOOKING FOR?

• Clear chocolate indulgence freshened up, lighter and permissible
• Beautiful harmony of flavours
• Future-proof ideas
• A new, different and well thought out and executed design idea

Assignment 4 #SNACK
SERVE A FULLY PLANT-BASED CHOCOLATE SNACK

WHAT?

• A chocolate snack to go that requires instant preparation and/or finish
• 100% plant-based, no other ingredients allowed
• Clean label: minimise additives, colourants or others
• Dominant flavour should be chocolate
• Served as a single portion snack

THE JURY IS LOOKING FOR?

• Innovative ideas responding to on the go snacking and street food
• Ideas that truly differentiate a sweet snack from savoury food ideas
• Flavours and textures reflecting the #TMRW theme

ASSIGNMENT 5 #BONBON
CREATE A MOULDED CHOCOLATE BONBON

WHAT?

• A moulded chocolate bonbon weighing max. 12 g
• Design from the Cacao Barry curated mould collection
• Using one or more Cacao Barry couvertures
• Fresh, sensational experience reflecting #TMRW
• E-number-free: no artificial colourants, flavours, preservatives, etc.
• Less sweet, containing less fat and light
• Implement at least 2 different textures