World Chocolate Master 2008

[gap]

I thought the "Chocolate and confectionary" brigade would be interested to hear about the World Chocolate Masters 2008.

http://www.worldchocolatemasters.com/en/

National selections (done in 2007) are starting now.

The Australian selections are on 22 and 23 March at Crown Casino and Savour Chocolate school in Melbourne - I've seen some of the work thats gone into these displays and would encourage people in Melbourne to get there if they can.

Other countries selections can be seen at:

http://www.worldchocolatemasters.com/en/37

[gap]

Here is a link to the World Chocolate Masters for 2005.

http://2005.worldchocolatemasters.com/default.dhtml

Check out the Inspiring Recipes section for some of the 2005 tournament's special entries.

[Kerry Beal]

Thanks for the link. I really love checking out the recipes that came from the 2005 site.

[prairiegirl]

Thakns Gap

[aguynamedrobert]

Where is it being held?

[alanamoana]

The Team U.S.A. finals are being held in Chicago at the FPS

The world finals are in Paris

click around on the website that gap linked to in the opening post to get more information

[gap]

I went to watch the judging of the Australian Chocolate Masters on the 23rd March - the winner of which goes on to represent Australia in Paris at the World Masters. The winner was Paul Kennedy which was particularly exciting because I have done a few classes under him here in Melbourne. The Easter Egg competition was also on at the same time, so there were plenty of sculptures to admire.

I've finally managed to figure out how to resize photos so I can put them on here (for other peoples info, there are websites where you can load your photos and they resize automatically - very easy to use).

A table from the display:

The winning display (after moved by Casino staff who managed to lose a couple of pieces):

A close up of part of the winner:

A fantastic egg with Aboriginal theme:

A monster from another display:

An amazing effort with crocs coming out of the egg, with coloured eggs inside it:

[prairiegirl]

My favouite is the crocodile display.

[gap]

The WCM 2008 website has been updated with a new recipes section:

http://www.worldchocolatemasters.com/en/34

Sections for moulded pralines, enrobed pralines, chocolate pastry and chocolate desserts (select from the menu on the left).

[Kerry Beal]

The WCM 2008 website has been updated with a new recipes section:

http://www.worldchocolatemasters.com/en/34

Sections for moulded pralines, enrobed pralines, chocolate pastry and chocolate desserts (select from the menu on the left).

←

Thanks for the link. I love going through these world chocolate masters recipes, as much to get ideas and things to try, as to amuse myself with the translation and try to figure out what an ingredient listed actually is, or where to put the missing ingredients.

The first molded recipe has you cook together sugar and 12 egg yolks, then do nothing with them. I assume white molasses is glucose?

I think the first thing I'll try is the combination of raspberry and earl grey tea and see how that tastes. I may just use some oil of bergemot, since I can't tell from the recipe if I'm supposed to strain out the leaves.

[gap]

For all you chocolate enthusiasts, try this link

http://www.worldchocolatemasters.com/en/428

Its a 15-20 minute video of the World Choc Masters 2005 and has some great footage of the competitors at work in the kitchen and the skills they show.