Meet the finalists
Meet the finalists
DISCOVER THE "SHARE THE FUN" ASSIGNMENT DURING THE NORDICS NATIONAL SELECTION
DISCOVER THE "SHARE THE FUN" ASSIGNMENT DURING THE NORDICS NATIONAL SELECTION
For the first assignment of the National Selection, the contestants had to impress the jury with a person for 6 people. The dessert had to replace the traditional bottle of wine one would bring to dinner. How easy it was to transport, creative design, and above all flavour, would be analysed to get a high score.
Explore the SHARE THE FUN creations of the Nordics:
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.
TETRYCUBE
by Pascal Monet
A puzzle to be assembled and enjoyed. The taste of coffee stood out in this dessert as it was present in the cocoa butter and the cremeux made with Callebaut W2. It was paired with Cognac-infused baba dough and a mousse prepared with Cacao Barry's Ghana and Équateur milk and dark chocolates. A buckwheat and almond crunchy praline made with brown butter added some texture and depth to the recipe.
HARDANGER ROSE
by Caroline Mo Vik
A dessert to share flavours before playing the game! There was a strong focus on the milky and creamy taste of Cacao Barry Lactée Barry used for the chocolate sponge and namelaka. The dessert also featured the delicate sweetness and freshness of an apricot caramel crafted with Callebaut's 70-30-38 dark chocolate. A third chocolate, Cacao Barry Zéphyr white chocolate, was used for the shortcrust pastry. The dessert also included a rich sea buckthorn paste.
Wednesday, 5 March, 2025
