It takes a lot to make one quality piece of chocolate. Somewhere far away, most likely in Ghana or the Ivory Coast, farmers labor relentlessly on the cocoa plantations, eyebrows sweating under the asphyxiating heat, machetes in hand to cut and set aside the precious cocoa harvest. Once fermented and dried, the cocoa beans are acquired by intermediaries and are bagged and shipped around the world, in a trade which is as profitable as it is marred by difficulties. What pastry chefs create and what we consume is a labor of love, the work of many hands and minds – all of it for our appreciation and guilt-free delight.
Every two years for the past 10 years, renowned French producer Cacao Barry has organized the World Chocolate Masters competition to highlight the magical world of chocolate and its burgeoning talents. The challenge involves making original chocolate creations on a given theme within a particular time frame. The reward at the end of this grueling competition, with national qualifying rounds held in 20 countries, is the chance to get a spot in the World Final and to be crowned the best chocolate chef in the world. From there, sky is the limit 🙂
The theme tackled by contestants during the 2017-2018 edition of World Chocolate Masters (WCM) is Futropolis: A Quest for Tomorrow’s Chocolate Flavors. I had the opportunity to attend the WCM USA selection, which was held in Chicago recently, and I was in awe of the innovation, attention to detail and utmost dedication to the theme displayed by the finalists.