JESÚS QUIRÓS IS THE NEW WORLD FINALIST OF IBERIA!

Flawless techniques and an out-of-the-box creative approach won Jesús Quirós first place at the Iberia National Selection! The chef will represent the region in the upcoming World Final, where he will battle once more. But this time, for the coveted title of World Chocolate Master.

Are you wondering what caught the eye of the jury members? We'll tell you all about it. Continue reading and explore the designs as well as the flavour pairings that won this contestant the ultimate acknowledgement in this competition.

Explore the winner's outstanding creations:

Assignment 1

EXPLORE THE MECHANICS OF BAKING WITH A SHARING DESSERT

This design represented the gear in old pastry machines as an ode to the passing of time. The subtle taste of vanilla was present in a crumble featuring Cacao Barry Zéphyr. This was paired with a tangy and sweet orange compote that gave life to the dessert. The chef paired these ingredients with a sponge cake and chocolate mousse made with Cacao Barry Saint Domingue and a Cacao Barry Fleur de Cao dark chocolate concoction.

Assignment 2

TASTE A LEGENDARY RECIPE IN THIS WHIMSICAL BONBON

A play on the ephemeral aspect of modern cacao pastry in the shape of ice cream topped with warm foam prepared with Cacao Barry Madirofolo dark chocolate. The freshness aspect of the assignment was fostered in the pear and sudachi sorbet. For a balanced chocolate flavour to unite it all, the chef chose a namelaka made with Cacao Barry Alunga milk chocolate. An exuberant touch was achieved with diced pears accompanied by elderberry liquor.