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SHOP TALK<br />
A WORLD CHOCOLATE<br />
MASTER: SWISS SUCCESS<br />
A community of talent in chocolate and patisserie gathered at the Salon du Chocolat Paris<br />
last month for the final of the World Chocolate Masters 2018.<br />
Twenty finalists from all over the world, each representing their<br />
own country, competed to win the prestigious title, however, Elias<br />
Läderach from Switzerland reigned supreme. I assisted with the<br />
co-hosting of the live streaming to a global audience, so I was up<br />
close and personal to the creative works, and it was certainly a<br />
final to remember!<br />
The theme for this year’s competition was ‘Futropolis – a quest for<br />
tomorrow’s flavours’ which challenged the finalists to explore the<br />
future of chocolate gastronomy. The results were phenomenal,<br />
and we were presented with innovative patisserie concepts and<br />
a wealth of exciting flavour sensations, reflecting the constantly<br />
changing consumer preferences. It was a shift to a more<br />
ecological and healthier stance, that we have never seen before.<br />
This year, the board changed things up slightly with the chocolate<br />
FOR A COMPETITION THAT PLACES NEW<br />
TALENT IN THE GLOBAL SPOTLIGHT,<br />
THE STANDARD IS ALWAYS HIGH.<br />
showpiece category. Traditionally showpieces are tall and narrow,<br />
but this year competitors were provided with a base that was<br />
long and narrow as well as a restriction on height. This forced<br />
the finalists to deviate from tradition, thinking outside of the box<br />
and stepping outside the boundaries of the classic showpiece.<br />
The showpieces had to be engineered in a way that defied<br />
gravity, showcasing new skills, technique and diversity to fit the<br />
theme. There was also a reduction on the amount of points that<br />
a showpiece was worth, instead the focus was on the tasting<br />
elements of the competition rather than the showpiece.<br />
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For a competition that places new talent in the global spotlight,<br />
the standard is always high. However, I think this year’s theme<br />
really took the standard to a new level. After the first two days,<br />
10 competitors were knocked out, so only the top 10 competed<br />
on the final day of the competition. Coming out on top was Elias<br />
Läderach, who hails from a family of chocolatiers (the renowned<br />
Läderach – Chocolatier Suisse in Switzerland). Elias had a<br />
whopping four coaches, including Stéphane Tréand—a globally<br />
recognised French pastry chef, who worked on various aspects<br />
of the competition. For someone to win the competition, they<br />
needed to invest a significant amount of time, and Elias was<br />
certainly there, having trained 40-50 hours per week for the<br />
competition.<br />
There is no doubt the competition broke<br />
free from tradition, with the result of<br />
encouraging and unleashing a hub of<br />
creativity and innovation. With each<br />
day of that competition that passed,<br />
it has only made me more excited to<br />
see the new generation of creativity in<br />
chocolate and patisserie.<br />
Holly 0409 995 951 Hayley 0414 859 571<br />
sales@harvestbotanicals.com.au<br />
www.harvestbotanicals.com.au<br />
BY KIRSTEN TIBBALLS II<br />
Director of Savour Chocolate<br />
& Pâtisserie School<br />
18 BAKING BUSINESS
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