Meet the finalists
Meet the finalists
THESE WERE THE WHIMSICAL BONBONS CRAFTED AT THE SOUTH KOREAN NATIONAL SELECTION
THESE WERE THE WHIMSICAL BONBONS CRAFTED AT THE SOUTH KOREAN NATIONAL SELECTION
This assignment was all about a new approach to a traditional chocolate format: the bonbon. The bonbon had to feature different kinds of textures and captivate the jury members with pairings that would tease the senses.
Curious about what South Korea's contestants came up with to impress the jury? Scroll and find out!
MUNGYEONG OMIJA BONBON
by Yoon Moon-joo
Featuring the taste of omija berries found in the Mungyeong region, the bonbon combined textures and opposing flavours as a sensorial explosion. A thin shell of Cacao Barry Fleur de Cao dark chocolate was home to a surprising crunchy hazelnut layer and juicy interior—a slightly acidic omjia and raspberry purée balanced out with an omjia ganache that brought out the cocoa notes of Cacao Barry Lactée Supérieure.
ARCA PODS
by Lee Sanghwa
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.
Friday, 24 October, 2025
