INDULGE YOUR EYES IN THE PASTRY PLAY CREATIONS OF IBERIA'S NATIONAL SELECTION

Called PASTRY PLAY, this assignment required chefs to work extra hard to create a fresh pastry and all of its components from scratch. The tight deadline and the high standards only made this challenge even harder!

To get a high score, the contestants had to meet a list of requirements when presenting their pastries: at least 1 fresh chocolate, 1 local ingredient, and a minimum of 3 textures. Just like all assignments during the National Selections of WCM, this one had to represent the theme of this edition. Take a peek at the playful and delicious treats crafted by Iberia's contestants:

EMPORDÀ TART

by Arnau Triola

The chef continued his sea and mountain analogy in his third assignment. The flavour structure was organised in 3 levels — high, medium, and low notes. The first one featured the spiced character of Ceylon black tea to bring depth to the overall creation. The second offered a natural balance created with the rich sweetness of the caramel notes of Callebaut GOLD chocolate. The third added to the body of the creation with the nutty notes of pine nuts, a chocolate made with sheep's milk, and a dash of rum and sweet wine.