CHECK OUT THE PASTRY PLAY CREATIONS THAT STOLE THE SHOW AT SOUTH KOREA'S NATIONAL SELECTION

The goal for one of the last assignments of the competition, PASTRY PLAY, was to craft a pastry and all its components from scratch. This fresh creation needed to include at least one chocolate, a local ingredient, and a minimum of three textures.

The jury members used their years of expertise to evaluate not only the freshness of the creation. They carefully studied the textures and chosen ingredients, and how they played a part to offer a culinary experience with a memorable and incredible taste.

Explore all the creations by the contestants right here:

JEJU TANGERINE CAKE

by Yoon Moon-joo

A refined cake that combined depth with freshness, infused with Jeju tangerines. As a texture and flavour foundation, the chef prepared a fresh cacao genoise with Cacao Barry Saint-Domingue dark chocolate and its floral notes. A crunchy touch took the shape of a hazelnut croustillant infused with the salted butter caramel notes of Cacao Barry Zéphyr Caramel chocolate. Soft textures made an appearance in a refreshing Jeju tangerine marmalade and a cacao crémeux. The cream offered the taste of Cacao Barry Zéphyr Caramel chocolate and highlighted its silky texture. As a final touch that tied all flavours together, the chef incorporated a whipped ganache with the two Cacao Barry chocolates he chose for this recipe.