World Chocolate Masters National Selection
From left to right: Philippe Vancayseele (Technical Advisor), Royce Li, Chris Kwok (2nd), Dimuthu Perera, Olivier Tribut (1st Overall), Ruth Bleijervel, Michael Cotard (3rd), Sandra Abballe
The Pyramids
Strawberry Gel, Balsamic Glaze, Pistachio Ganache
Tarte aux Sucre et Pommes
Sugar Tarte, Cocoa Nib Nougatine, White Chocolate Panna Cotta,
Brown Butter Powder, Sous Vide Apples
Chocolate and Citrus
Blood Orange Jelly/ Foam and Fizzy Segments,
Tonka Bean Pudding, Dulce De Leche Whipped Ganache, Chocolate Powder, Spiced Chocolate Almonds
Dark Side of the Moon
White Chocolate & Coconut Mousse, Dark Chocolate Mousse, Passionfruit Ganache,
Passionfruit and Mango Jelly, Dark Chocolate Sponge, Chocolate Garnishes
Smoothies & Sundaes 