Meet the finalists
Meet the finalists
TAKE A CLOSER LOOK AT THE WHIMSICAL BONBONS FROM THE NATIONAL SELECTION OF IBERIA
TAKE A CLOSER LOOK AT THE WHIMSICAL BONBONS FROM THE NATIONAL SELECTION OF IBERIA
No time to rest during a National Selection! After completing their first challenge, chefs were quickly busy preparing the WHIMSICAL BONBON assignment to surprise the jury members with a traditional chocolate format that lived up to the WCM theme: "Play!".
This time, they were asked to create a bonbon that would bring together different textures (a minimum of two, excluding the shell) and ingredient combinations that would win over the jury members with their incredible taste. The bonbon would have to feature only natural ingredients! Ready to discover the results of the second assignment of this National Selection? Scroll down!
THE EYE
by Arnau Triola
This bonbon fostered a core that represented the coexistence of natural contrasts. With textures and flavours that embodied the concept. The creation fostered a jelly made with Ultramar gin. It merged the intensity of madrones with the subtle fruitiness of purple shiso and the aromatic character of Cacao Barry Alto el Sol dark chocolate in an intense and rich ganache.
EL TESORO DEL MARSME
by Arnau Fusté
Each bite was meant to take you back to those treasure-hunting moments during beach days. In this assignment, the chef combined the particular taste of pine nuts with the balanced sweetness of Cacao Barry Zéphyr Caramel chocolate.
BOMBON LA ROSA
by Jesús Quirós
A play on the ephemeral aspect of modern cacao pastry in the shape of ice cream topped with warm foam prepared with Cacao Barry Madirofolo dark chocolate. The freshness aspect of the assignment was fostered in the pear and sudachi sorbet. For a balanced chocolate flavour to unite it all, the chef chose a namelaka made with Cacao Barry Alunga milk chocolate. An exuberant touch was achieved with diced pears accompanied by elderberry liquor.
Wednesday, 5 March, 2025
