IBERIA CATEGORY AWARDS:
EXPLORE THE CATEGORY WINNERS OF THE IBERIAN NATIONAL SELECTION

Only one chef can be crowned the winner during a National Selection. But which creations scored the highest in each category is an impressive feat that should not go unnoticed! So we'd like to congratulate the chefs whose creations made it to the top of the scoreboard in each assignment:

Category Award: Best Share the Fun Assignment

EMPORDÀ DUO by Arnau Triola

Combining classic techniques with a modern presentation, this dessert was inspired by the mountains and the sea. It featured a citrus heart crafted with a lime and yuzu gelatine and a blood orange mousse gel. Used for its bitter citrus notes, Cacao Barry 65% Madirofolo was used for the orange mousse. The iconic Callebaut 823 milk chocolate was used for the gianduja alongside Cacao Barry Praliné Amandes Valencia.

Category Award: Best Whimsical Bonbon Assignment

BOMBON LA ROSA by Jesús Quirós

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.