Meet the finalists
Meet the finalists
EXPLORE THE WHIMSICAL BONBON ASSIGNMENTS PRESENTED IN THE NORDICS
EXPLORE THE WHIMSICAL BONBON ASSIGNMENTS PRESENTED IN THE NORDICS
For this level of the competition, the chefs were prompted to create a bonbon that included different textures, used natural ingredients, and captivated the jury members with incredible taste, as well as playful design.
Besides working against the clock, the chefs needed the bonbon to portray the essence of this edition's theme: "Play!". Discover the results of the second assignment of this National Selection:
THE TANGRAM
by Pascal Monet
Inspired by the traditional Chinese game, the bonbon offered the bitter goodness of Callebaut's Kumabo dark chocolate paired with Cacao Barry Ghana milk chocolate in a rich ganache. The recipe incorporated the natural sweetness of quince in a gel and a fruit paste. For extra crunch, the chef introduced a salted pumpkin seed crunchy and a tuile.
THE EXPERIENCE BAR
by 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.
HARDANGER JEWELRY BOX
by Caroline Mo Vik
A bonbon designed as a pawn piece for the chef's chocolate game. Inspired by the flavours one would find in a Hardanger wedding: apple cider and an Attåt currant liqueur in a strawberry gel. The fruitiness of Callebaut RB1 chocolate was used for a crispy layer and a chocolate ganache. With its dominant cocoa notes, Callebaut's 815 dark chocolate was chosen to be the shell of the confection.
Wednesday, 5 March, 2025
