Meet the finalists
Meet the finalists
MEET LEE SANGHWA, THE NEW WORLD FINALIST OF SOUTH KOREA
MEET LEE SANGHWA, THE NEW WORLD FINALIST OF SOUTH KOREA
Chef Lee Sanghwa is the new winner of the South Korea National Selection! With her eye for detail and a creative spirit, the chef brought to life playful creations and delicious pairings that embodied the spirit of the competition's theme: "Play!".
With each creation, the chef achieved a high score that eventually won her first place and marked the beginning of her journey towards the World Final of WCM.
Discover the creations of the winner here:
Assignment 1: Share The Fun
AI OR REAL? THE NEW GEN SHARING DESSERT
This edible interpretation of the most well-known AI chatbot emphasised the engagement aspect of all of the chef's creations. It relied on heavy chocolate indulgence held together by a cacao biscuit. A custard cream and lemon compote were part of the mix to balance out the richness. Boasting up to 12 different components, Cacao Barry's Fleur de Cao and Alunga chocolates took the spotlight in the form of a mousse. Almonds and Zéphyr white chocolate were united in a smooth cream, paired with yet another soft cream made with Cacao Barry Équateur dark chocolate.
Assignment 2: Whimsical Bonbon
MUSIC DELIGHTS, A WHIMSICAL BONBON
Continuing her thread of creations that spark engagement, this chef's bonbon combined a playful design with the epitome of indulgence, inspired by AirPods. The snappy shell featured the unique tart and colour of Callebaut RB2 and the most versatile Cacao Barry chocolate, Extra-bitter Guayaquil. The inside of the bonbon combined a cherry amaretto filling and two nutty pralines, a hazelnut and a pistachio one. For extra richness, the heart of the bonbon was a pistachio ganache prepared with Cacao Barry's Inaya and Alunga chocolates.
Assignment 3: Pastry Play
A FRESH PASTRY THAT EVOKES PLAYFUL HARMONY
Yeongam figs, oranges, dill, caramel, shiitake mushrooms, and carefully selected spices met the depth of Cacao Barry chocolates to create a harmonious experience. The mushrooms played their part in the crumbly tart shell, followed by a chocolate sheet featuring the intense cocoa profile of the Matsiro chocolate. Warm spices, such as clove and black pepper, were combined with orange zest in a soft and refreshing cream. The caramel sauce added richness alongside the hazelnut praline. For a juicy interior, the chef offered a hazelnut jelly, featuring Inaya and Alunga chocolates, and a zesty coulis. For decadent smoothness, a spiced mousse was made with the same chocolates as the jelly, and a rich ganache created intensity thanks to the woody notes of Fleur de Cao chocolate.
Tuesday, 28 October, 2025
