International World Chocolate Masters's final
at Salon du Chocolat Professionnel
from 14 to 16 October 2009
www.worldchocolatemasters.com
The World Chocolate Masters, the international top level competition for chocolate craftsmen open to the world’s most talented chocolate craftsmen and women is an initiative of Cacao Barry, Callebaut and Carma. For its third edition, the World Chocolate Masters involve you in a world of enchantment thanks to its theme of the « haute couture ».
A prestigious challenge
Twenty finalists representing each one a country, extremely gifted chocolate wizards, will demonstrate in front of an informed audience and a jury consisting of the most qualified professionals in the world, the highest possible degree of creativity and chocolate skills.
Their missions: create in the time limit one pastry, two types of pralines, one gastronomic dessert and one stunning artistic piece.
An inquiry of purity and style to allow the finalist with the highest score in absolute value to be awarded the title of “World Chocolate Master 2009”.
Two-stage selections
A first mandatory phase before the big final.
All finalists initially participated in a national selection. In each country, pastry chefs and confectioners competed demonstrating their skills in working with chocolate. The candidate with the highest score awarded by the jury received the title of "National Chocolate Master" and won a ticket for the big final.
A source of new trends in chocolate
The World Chocolate Masters reveals the leading trends in chocolate today. It's an opportunity for craftsmen to see previews of brand new taste combinations, spectacular pastry designs, and new ideas for moulds, sculptures and decorations.
Chocolate Design
The Professional Salon du Chocolat will be presenting spaces with the latest trends imagined by talented designers showing today's chocolates and packaging in a most innovative and elegant light.
Jungle Green by Jean Boggio
Jean Boggio transcends objects in his phantasmagorical world.
For more than 20 years, he's been telling stories with his famous palace rings and house jewels.
For the Professional Salon du Chocolat, he will be drawing us into an equatorial jungle, an incredible forest of silver, gold and chocolate. Draped in his most beautiful dreams, each visitor can travel to the land of chocolate and discover a world of tastes that couldn't be further from Pandora's box.
See Jean Boggio's work at www.jeanboggio.fr
Chocolate are forever...by Imaginers
Invited by the Professional Salon du Chocolat, Imaginers responded by creating the Chocolates are forever… feature. Fleeting in the time to taste it and eternal in its evocative powers, chocolate has an exquisite taste and sparkle.
In a space designed by Imaginers, chocolate flirts with jewellery, materializing in the form of large ornamental mirrors that frame images of jewelled chocolate like paintings and reflect chocolate-coated jewel sculptures.
In Chocolates are forever…, chocolate is everywhere yet nowhere. As we know, seductive appeal and inspirational sources lie in the power of suggestion.
Imaginers uses its imagination and know-how for a communication centred on an artistic concept. Images, sculptures, videos, text, sound and installations are all means of expression that each member of Imaginers adapts to his or her own creative spark.
Niko Neki, Grégory Jouslin, Masami Mizusawa and Galaxie Vujanic are the active members of the Paris-based Imaginers.
www.gtimaginers.com
Freddie and the Chocolate Factory… by Frédéric Lebain
Using a very ancient pastry technique to coat chocolate cakes, Freddie froze objects and then sprayed them with hot chocolate using an airbrush.
Through the magic of this artist's wizardry, the objects, frozen under chocolate, are transformed into starkly designed shapes that have the delicacy of velvet.
Freddie's photographs are gourmet delights that you can touch and eat, but with your eyes only. All the objects chosen come from Freddie's childhood memories: a personal world of sacred relics, preciously stored and now immortalized on "non-acid" paper "sprinkled" with inkjets.
A trained chef, food stylist and now photographer, Frédéric Lebain has always chosen professions with several flavours, with a passion for aesthetics and technique.