LATAM CATEGORY AWARDS:

EXPLORE THE CATEGORY WINNERS OF THE LATAM NATIONAL SELECTION

Category Award: Best Share The Fun Assignment

Abstract Sharing Dessert by Abner Ivan

A cashew marzipan and biscuit were paired with a tropical cajá fruit gel, which shone bright as the local Brazilian ingredient. These elements were combined with a whipped honey ganache made with Callebaut's rich Ecuador milk chocolate and crushed Brazilian amburanas. The dessert also featured a brownie-style biscuit made with Cacao Barry Extra-Bitter Guayaquil dark chocolate and a cream that mixed cajá with Cacao Barry Ocoa dark chocolate.

Category Award: Best Whimsical Bonbon Assignment

Atomic Splash by Carlos de Ávila
Designed to be an immersive experience, this bonbon paired the acidity of a passion fruit ganache and compote with three Callebaut chocolates, each highlighting a specific flavour note to enhance the multi-layer structure of the recipe. Part of the ganache, the 811 dark chocolate was chosen for its intense cocoa character. The W2 white chocolate was chosen for its milky sweetness and used in a subtle vanilla ganache. Finally, the 823 milk chocolate and its slightly caramelised profile were featured with a praliné as part of the crunchy layer.

Category Award: Best Pastry Play Assignment

Chocolate World by Carlos de Ávila

Refreshing and refined, this pastry featured a soft sponge base prepared with the rich cocoa taste of Callebaut's 823 milk chocolate. Contrasting with its texture and flavour, lime made an appearance in the form of a crumble and also as part of a whipped ganache that highlighted the sweet vanilla notes of Callebaut W2 white chocolate. To add edge to the composition's flavour, the chef also included a fresh compote of strawberries and raspberries.