In 2005, “Le Grand Prix International de la Chocolaterie,”
organized by Cacao Barry merged with the “International Belgium
Chocolate Award” organised by Callebaut to form the World Chocolate
Young chocolate and pastry chefs use these competitions to build their international careers. It is without a doubt that The World Chocolate Masters provides a great opportunity for young chocolate craftsmen to promote their skills, and it is the gateway to their career as a chocolate master.
Naomi Mizuno of Japan is crowned World Chocolate Master of 2007
2nd prize goes to Yvonnick Le Maux (France), 3rd prize to Carmelo
For the first time the final took place at the Salon du Chocolat
Professional held in Paris whilst the competition was built around
the theme of ‘National Myths and Legends.’
Throughout the competition the competitors thoroughly demonstrated the mastery of their art in front of a jury of experts headed by Francisco Torreblanca, the master Spanish chocolatier. The tension increased throughout the three days of intense competition as spectators watched awestruck from the public galleries at the amazing technical skills and dexterity of the competitors who created some real works of chocolate art.
In addition to the first, second and third place awards the jury gave special awards for best moulded and hand-dipped pralines, best gastronomic chocolate dessert, best chocolate pastry and best creative chocolate showpiece.