Meet the finalists
Meet the finalists
CATEGORY AWARDS:TAKE A LOOK AT THE HIGHEST-SCORING CREATIONS OF THE NORDIC NATIONAL SELECTION
CATEGORY AWARDS:
TAKE A LOOK AT THE HIGHEST-SCORING CREATIONS OF THE NORDIC NATIONAL SELECTION
Isn't there only one winner? Yes. Only one chef can be crowned World Finalist and represent their country or region in the WCM World Final. However, creations that score the highest in their categories deserve recognition too! So take a look at which were named the best creations during the different challenges of this National Selection:
Category Award: Best Share the Fun Assignment
THE HORDE HUT by Kasper Kleihs
Wild Swedish raspberries and lemon verbena offered their freshness in the form of a gel. They're paired with an almond cake and a burst of flavour from the brownie made with Cacao Barry Ghana milk chocolate and Callebaut Sao Thomé dark chocolate. A crispy layer crafted with a praline mix and Callebaut RB1 added a flavour edge and texture. Some extra richness is added with a Cacao Barry Ghana mousse.
Category Award: Best Whimsical Bonbon Assignment
THE EXPERIENCE BAR by Kasper Kleihs
An explosion of taste achieved with different filling components — one made with Swedish black currants paired with caramelised hazelnut praline, and another made with Cacao Barry Ghana milk chocolate and blackcurrant leaf oil. The shell of the creation was made with Cacao Barry's Zéphyr white chocolate and Lactée Supérieure milk chocolate.
Category Award: Best Pastry Play Assignment
A BOAT IN HARDANGER by Caroline Mo Vik
Inspired by a childhood game, this fresh pastry started off with a shortcrust pastry base and cacao cake sponge. It fostered local sweetness in a component made with cherries, raspberries, and sugar kelp from the Fjords. These fruity and earthy notes were paired with local aged cheese in a chantilly cream where the lightly roasted cocoa notes of Callebaut 815 stood out. The caramelised Hardanger hazelnuts were used as decorations and to add texture to the creation.
Thursday, 6 March, 2025
