Meet the finalists
Meet the finalists
DISCOVER ALL SHARE THE FUN ASSIGNMENTS OF THE IBERIAN NATIONAL SELECTION
DISCOVER ALL SHARE THE FUN ASSIGNMENTS OF THE IBERIAN NATIONAL SELECTION
With their aims set high, the chefs did not spare any creative power when designing and preparing the first assignment for this National Selection. Their SHARE THE FUN creations featured original designs with some surprising and indulging ingredient combinations.
The prompt was to deliver a tasty chocolate dessert that could be shared between 6 people. This delight had to be presented as an after-dinner treat, replacing the traditional "bottle of wine" gift. Explore the sharing desserts right here:
EMPORDÀ DUO
By Arnau Triola
Combining classic techniques with a modern presentation, this dessert was inspired by the mountains and the sea. It featured a citrus heart crafted with a lime and yuzu gelatine and a blood orange mousse gel. Used for its bitter citrus notes, Cacao Barry 65% Madirofolo was used for the orange mousse. The iconic Callebaut 823 milk chocolate was used for the gianduja alongside Cacao Barry Praliné Amandes Valencia.
3&RAYA
by Arnau Fusté
A sharing dessert that embodied the nostalgia of golden summer mornings. Designed to play with and be enjoyed with friends, it fostered the tropical banana notes of Cacao Barry's Équateur Chocolate and the caramel hints of Cacao Barry Zéphyr Caramel chocolate.
ENGRANAJES ANTIGUOS
by Jesús Quirós
This design represented the gear in old pastry machines as an ode to the passing of time. The subtle taste of vanilla was present in a crumble featuring Cacao Barry Zéphyr. This was paired with a tangy and sweet orange compote that gave life to the dessert. The chef paired these ingredients with a sponge cake and chocolate mousse made with Cacao Barry Saint Domingue and a Cacao Barry Fleur de Cao dark chocolate concoction.
Wednesday, 5 March, 2025
