Organised by the leading Gourmet brands Callebaut®, Cacao Barry® and Carma®, the Canadian National selection for the 2013 World Chocolate Masters will be held January 19 + 20, 2013 at Humber College – Canadian Centre of Culinary Arts & Science (north campus). The application deadline is August 24 and is to be done online. Fourteen (14) competitors from the confectionery and pastry sectors will be selected by September 7 to demonstrate their chocolate expertise and creativity during this breath-taking competition, where well-known professionals from the pastry and chocolate industry will judge and evaluate their work.
During this one-day competition (January 19 – prep installation day, January 20 – competition day) dedicated only to the creative use of chocolate and “The Architecture of Taste”, each contestant will need to create one artistic chocolate showpiece, one moulded praline, one pastry, one chocolate dessert. The fifth and new assignment this year will consist of reinventing a Classic Canadian Recipe – “Tarte au Sucre”. At the end of this exciting competition, the winner will become the Canadian Chocolate Master and will represent Canada at the grand international final in Paris 2013.
The World Chocolate Masters is the premium international competition solely dedicated to the Art of chocolate. The contest is open to the most talented chocolate professionals of the world. The winners of each national selection will represent their country at the international final, which will be held in October 2013.
“The Architecture of Taste”
a theme that pushes the boundaries of chocolate
‘The Architecture of Taste’ is the new theme for both national selections and international final, that is set to inspire the participants. Inspiration, creativity, design and innovation are all words that spring to mind when you think of architecture. From the Guggenheim in Bilbao over the National Stadium in Beijing to the New Museum of Contemporary Art in New York, a wide variety of awe-inspiring buildings reminds us of the seemingly limitless possibilities of architectural craftsmanship. And they all have something in common. Each of these marvellous constructions is a great expression of the brilliance of the human mind.
For the 5th edition of the World Chocolate Masters, we will challenge the contestants to apply some of that architectural brilliance to the world of taste. Creating a chocolate cake, dessert and praline must be approached in the same way as creating a whole building. Patissiers, Chocolatiers and Chefs will have to express their architectural skills through taste. They will need to analyse and compose with flavours. They will need to study and design new shapes and textures. And most importantly, they will need to innovate and thrill.
To successfully complete this new challenge, the contestants will have to demonstrate their talent and creativity, and give a whole new dimension to the world of chocolate gastronomy. In short, the contestants will need to create a brand new architecture of taste, texture and experience, in which chocolate plays a fundamental role.