Denmark, Finland, Iceland, Norway and Sweden

Oslo, Norway

Another 'Play!' showdown is around the corner! How excited are you to meet the next chef who will make it to the World Final of the iconic World Chocolate Masters competition? Discover the chocolate expert who will emerge as the Nordic World Finalist in this National Selection and the jury members who will be in charge of judging all incredible assignments.

Caroline Mo Vik

Originally from Hardangerfjord in Norway, this chef has spent over two decades as a passionate pastry chef. She excels in crafting desserts and bonbons that feature a blend of chocolate with premium local ingredients. Caroline loves to explore new flavours, textures, and designs to create one-of-a-kind experiences. She sees experimentation is a form of play, which is why competing will allow her to challenge herself in new way and have her work analysed by world-class experts.

Pascal Monet

Pascal Monet, with 13 years of pastry experience, began his journey in Marseille, France, training at Allegrini in pastry, chocolate, and sugar arts. He moved to Norway in 2017, joining Pascal Dupuy’s team, later becoming Pastry Chef de Partie at A L’aise. At Grand Hotel, he crafted for events like the Nobel Prize and won silver in Norway’s National Pastry Championship. Now Sous Chef Pastry at Muma Oslo, Pascal also coaches the Norwegian National Pastry Team, driven by passion and creativity.

Kasper Kleihs

Kasper Kleihs, from Ullared, Sweden, is a passionate pastry chef who began his culinary journey in the restaurant industry. Moving across Sweden, he trained in Michelin-starred kitchens such as Gastrologik and Etoile, refining his craft. A two-time champion with the Culinary Team of Sweden, he was named Pastry Chef of the Year in 2021. Now Head Pastry Chef at Aristo Krog in Stockholm, Kasper’s innovative flavor and texture combinations reflect his playful creativity and competitive spirit.

Tor Stubbe Jury president

Tor Stubbe is a distinguished chocolate maker and chocolatier known for his dedication to craftsmanship and innovation. With years of experience in sourcing the finest cacao and perfecting the art of chocolate-making, he creates exceptional confections that celebrate flavor and quality. Tor’s expertise extends from bean to bar, combining tradition with creativity to craft unique chocolate experiences. Passionate about his craft, he inspires others through his work, setting a high standard for excellence in the world of fine chocolate.

Bernhard Azinger

Bernhard Azinger is a renowned pastry chef and chocolatier celebrated for his expertise and creativity in the culinary world. With a career spanning many years, he has honed his craft in prestigious kitchens, earning recognition for his innovative approach to pastry and chocolate. Known for blending tradition with modern techniques, Bernhard’s work showcases exceptional skill and artistry. A respected mentor and competitor, he remains a driving force in inspiring the next generation of pastry and chocolate professionals.

Mattias Ljungberg

Mattias Ljungberg, a celebrated Swedish pastry chef and owner of Tössebageriet in Stockholm, blends tradition and innovation with over 30 years of experience. Creator of the iconic “semmelwrap,” Mattias reimagines classic Scandinavian flavors with modern techniques. A two-time Olympic gold medalist with the Swedish Culinary Team and Pastry Chef of the Year in 2006, he has also judged the World Chocolate Masters. Through his craft and media appearances, he inspires creativity and excellence in pastry and chocolate artistry.

Patrick Dufaud

Patrick Dufaud, a French pastry expert with nearly 40 years of experience, began his journey at 15, training under Meilleurs Ouvriers de France at prestigious establishments like Trianon Palace and Lenôtre. At 26, he moved to Norway to manage a chocolate factory and later founded a 2000 m² laboratory for Kaffebrenneriet, overseeing 45 employees. A champion in pastry and gelato, Patrick is an ambassador of Cacao Barry and a member of esteemed culinary organizations, blending creativity and passion daily.

Elisabeth Groth

Elisabeth Groth is a passionate chef, pastry chef, and CEO with over 20 years of experience in the culinary world. A dedicated mother of four and proud grandmother, she specializes in gluten-free and milk-free baking at her own bakery. She has authored three cookbooks, two focusing on gluten-free recipes. Winner of the Norwegian Cake War in 2015, Elisabeth believes in making food from scratch and values creativity, hygiene, and authenticity in the kitchen. For her, food is all about play and joy.

How to watch?

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