World Chocolate Masters: Shaping the Future of Flavor Through Unrivaled Craftsmanship

The journey of a single piece of gourmet chocolate is an intricate tapestry woven with dedication, artistry, and global collaboration. It begins in distant lands, often under the tropical sun of Ghana or the Ivory Coast, where diligent farmers painstakingly cultivate precious cocoa beans. Their unwavering commitment, enduring demanding conditions, ensures the harvesting of this vital ingredient. Once meticulously fermented and dried, these cocoa beans embark on a global voyage, transitioning through intermediaries in a trade that is as dynamic as it is complex. What ultimately arrives in the hands of a pastry chef, and subsequently delights our palates, is the culmination of immense effort—a true labor of love involving countless hands and brilliant minds, all contributing to our guilt-free pleasure and appreciation for this extraordinary delicacy.

For over a decade, the esteemed French chocolate producer Cacao Barry has championed the art of chocolate making through its prestigious World Chocolate Masters (WCM) competition. Held biennially, this world-renowned event serves as a vibrant platform to celebrate the magical realm of chocolate and to spotlight its most promising talents. The competition challenges elite pastry and chocolate chefs from around the globe to conceive and execute original chocolate creations, all within a specific timeframe and guided by a compelling theme. This grueling journey, which commences with rigorous national qualifying rounds across 20 countries, culminates in a coveted spot at the World Final. The ultimate reward: the prestigious title of the world’s best chocolate chef, an accolade that can truly launch a culinary career to unprecedented heights.

Futropolis: A Quest for Tomorrow’s Chocolate Flavors

The 2017-2018 edition of the World Chocolate Masters introduced a captivating and forward-thinking theme: Futropolis: A Quest for Tomorrow’s Chocolate Flavors. This theme urged contestants to envision the future of chocolate in an increasingly urbanized world. As Cacao Barry’s web presentation compellingly highlighted, projections suggest that by 2025, over half of the global population will reside in megacities, urban centers boasting more than 10 million inhabitants. This demographic shift raises profound questions for the culinary landscape: How will these bustling metropolises influence and define the flavors of tomorrow? What impact will they have on the next generation of chocolate and pastry products? Essentially, the competition challenged its finalists to interpret the future through the lens of chocolate. These were truly intriguing questions, inspiring extraordinary innovation and creativity among the participants.

I recently had the privilege of attending the WCM USA selection, held in vibrant Chicago. The experience left me utterly captivated, witnessing firsthand the profound innovation, meticulous attention to detail, and unwavering dedication to the ‘Futropolis’ theme displayed by the finalists. Each chef presented a unique vision, pushing the boundaries of what chocolate can be.

Spotlight on the US Finalists and the Path to the World Stage

The US round of the World Chocolate Masters brought together an exceptional lineup of culinary talent. The finalists included Jove Hubbard, Executive Pastry Chef at the Chicago Athletic Association Hotel (Chicago, IL); Devin D. Cowan, Assistant Executive Pastry Chef at The Greenbrier (White Sulphur Springs, WV); Rory Macdonald, Pastry Chef at Patisserie Chanson (New York, NY); and Florent Cheveau, Executive Pastry Chef at MGM Grand Hotel & Casino (Las Vegas, NV). These distinguished chefs poured their hearts and skills into their creations, each vying for the opportunity to represent the United States on the global stage. Here, the finalists are seen happily posing with the esteemed WCM judges at the conclusion of the intense competition:

After a rigorous evaluation, Florent Cheveau emerged as the triumphant winner of the US competition, earning the honor of representing the USA at the WCM World Final, scheduled for November 2018. His winning showpiece was an absolute marvel of artistic and conceptual brilliance. To the left in the image below, his masterpiece depicted bright, blue hummingbirds gracefully gathering nectar from deep-red, vibrant flowers, seemingly suspended in mid-air. Anchoring this playful yet profound scene was an enormous, pristine white cocoa bean at the base. Chef Cheveau’s profound inspiration for this intricate piece stemmed from nature’s self-sustainable mechanisms and the delicate balance of ecosystems. As he eloquently explained, maintaining natural balance is paramount to preserving our invaluable resources for future generations. It was a truly gorgeous and thought-provoking interpretation of the future through the exquisite medium of chocolate.

A Sweet Celebration: Guest Chefs Interpret Futropolis

Following the intensity of the competition, the atmosphere shifted to one of joyful celebration and shared passion for chocolate. To mark the momentous occasion and transform the evening into the sweetest chocolate celebration imaginable, four renowned Chicago-based guest pastry chefs presented their own delicious interpretations of the Futropolis theme. These culinary maestros included Chris Texeira, Executive Pastry Chef at The Fifty/50 Restaurant Group; Scott Green, Executive Pastry Chef at The Langham; Dimitri Fayard, Executive Pastry Chef at The Peninsula Chicago; and Joel Reno, Pastry Chef Instructor at The French Pastry School. The sheer depth of thought and creativity involved in their presentations was astounding, showcasing the versatility and imaginative potential of chocolate.

Among the exquisite offerings, one creation stood out distinctly as my personal favorite. Simply—and rather mysteriously—named “The triangle,” this dessert was a masterpiece of layered decadence. It featured a harmonious combination of chocolate layers, each varying in cocoa percentage, creating a delightful spectrum of chocolate intensity. An ingenious interlude of yuzu cremeux sliced through the richness, delivering seductive notes of citrusy freshness. This unexpected bright counterpoint completed a perfect marriage of flavors and textures, making every bite an unforgettable experience. Its stunning visual appeal was matched only by its incredible taste, a true testament to inventive pastry design.

Securing the second spot on my list of favorites was an elevated take on the classic French dessert, the Paris-brest. This iteration featured a delicate choux pastry, exquisitely filled with a rich praline mousseline cream. What made this particular Paris-brest exceptional was its delightful cocoa crust, which provided a subtle bitterness and a complementary crunch to the generous hazelnut pieces embedded within. The texture of the cream inside defied my preconceptions entirely; instead of the heavy richness I anticipated, it was unbelievably light and ethereal, melting on the tongue. I was utterly enamored with these delicate pockets of nutty, chocolatey goodness, a perfect blend of tradition and innovative execution.

A special mention must also be made of the captivating chocolate eggs presented during the celebration. These beautiful creations, gracefully nestled atop delicate Linzer cookies, were a symphony of flavors and textures. Each egg housed a luscious raspberry chocolate mousse, a tender chocolate sponge cake, and a vibrant raspberry marmalade. This dessert brilliantly epitomized the timeless and beloved flavor marriage between deep, dark chocolate and the sharp, tangy brightness of raspberries. Their innovative design and exquisite taste made them a highly successful and delicious interpretation of the WCM ‘Futropolis’ theme, showcasing how classic pairings can be reimagined for the future.

The Lasting Impression: Chocolate as Art and Innovation

Leaving the US World Chocolate Masters competition, I felt truly enchanted and inspired by the sheer level of creativity I had witnessed. The four finalist chefs, through their masterful artisan work with chocolate, had not merely created desserts but had envisioned and articulated the future of our world. It was a remarkable evening that celebrated craftsmanship at its absolute highest level, paying a profound homage to chocolate not just as an ingredient, but as a legitimate work of art. The innovations in flavor, technique, and conceptualization demonstrated the incredible potential for growth and evolution within the culinary world. I eagerly anticipate seeing what Chef Cheveau will bring to the WCM World Final next year, undoubtedly continuing to push the boundaries of chocolate artistry and inspire countless others.

*Disclaimer: I was not financially compensated by Cacao Barry for this post. All opinions expressed here are entirely my own and reflect my genuine experience and appreciation for the event.