Page 22 - Pastry & Baking Magazine

20
Pastry & Baking
North America
The Aztecs believed that it was the God Quetzalcoatl who created
cocoa as a divine gift to relieve fatigue and provide pleasurable rest.
The contestant’s showpieces were inspired by the mystery
surrounding the discovery of cocoa in the South American rain
forest and the legends surrounding the gift of Quetzalcoatl to its
people. Beyond the showpieces, it was clearly evident the plated
desserts, pastries and cakes reflected the atmosphere, flavor and
tastes connected with the early history of cocoa in South America.
An Aztec Legend tells of a princess who is left to watch over a
great treasure belonging to her husband who has gone of to defend
the borders of the empire.While he is away, she was attacked by his
enemies who tried in vain to make her reveal the place where the
treasure was hidden. As revenge for her silence they killed her and
from her blood sprouted the cocoa plant whose fruit hid a treasure
in its seeds, which were as bitter as the sufferings of love, as strong
as virtue and as red as blood. Cocoa was Quetzalcoatl’s gift for the
women’s faithfulness to her husband even unto death.
Created in 2005, the World Chocolate Masters is the world’s
leading culinary competition dedicated exclusively to the art of
chocolate with a prize package worth 75,000 euros distributed
among all the contestants according to their ranking and score. In
addition to the overall winners, the jury gave special awards for
Best Praline”,“Best Gastronomic Chocolate Dessert”,“Best Chocolate
Pastry” and “Best Chocolate Showpiece”.
This year’s jury was headed by President of Honor, Shigeo Hirai,
the 2009 World Chocolate Master and included Presidents Jacquy
Pfeiffer and Arnaud Larher, Meilleur Ouvrier de France.
Chef Haasnoot, who currently works as executive pastry chef
at the Dobla Innovation Centre in Heerhugowaard, Netherlands,
will hold the title of World Chocolate Master 2011 until the next
competition, in 2013.
This year’s 19 contestants were Seung Yun Lee (Australia), Ryan
Stevenson (Belgium),Véronique Rousseau (Canada), Palle Sorensen
(
Denmark), Mariusz Buritta (Eastern Europe), Xavier Berger
(
France), Jana Ristau (Germany), Asgeir Sandholt (Iceland),Yumiko
Saimura (Italy), Yoshiaki Uezaki (Japan), Damien Deslandes
(
Lebanon), Luis Robledo (Mexico), Frank Haasnoot (Netherlands),
Alexander Ilyukhin (Russia), Francisco Somoza (Spain), Claudia
Schmid (Switzerland), Chi Hsien Cheng (Taiwan) John Costello
(
United Kingdom) and Sylvain Bortolini (United States).
TheWorld Chocolate Masters is an initiative of Barry Callebaut’s
gourmet brands Cacao Barry®, Callebaut® and Carma®.With annual
sales of about CHF 5.2 billion (EUR 3.6 billion/USD 4.9 billion)
for fiscal year 2009/10, Zurich-based Barry Callebaut is the world’s
leading manufacturer of high-quality cocoa and chocolate – from
the cocoa bean to the finished chocolate product.
Barry Callebaut serves the entire food industry focusing on
industrial food manufacturers, artisans and professional users of
chocolate (such as chocolatiers, pastry chefs or bakers), the latter
with its two global brands Callebaut® and Cacao Barry®. Barry
Callebaut is the global leader in cocoa and chocolate innovations
and provides a comprehensive range of services in the fields of
product development, processing, training and marketing. Cost
leadership is another important reason why global as well as local
food manufacturers work together with Barry Callebaut. Through
its broad range of sustainability initiatives and research activities,
the company works with farmers, farmer organizations and other
partners to help ensure future supplies of cocoa and improve farmer
livelihoods.
Top: Sylvain Bortolini’s (USA) pralines. Middle: Yoshiaki
Uezaki’s (Japan) chocolate pastry Bottom: Jury preparing
for the competition
Competitions