Swiss Chocolate Masters 2011
On the 23 and 24 January 2011 in Berne, six chocolatiers will compete for the coveted title of “Swiss Chocolate Master”. The winner will compete in the world of chocolate in Paris. The six finalists represent the best hotels, restaurants and confectioners in Switzerland.
The winner of the “Swiss Chocolate Masters 2011” will have the honor of representing Switzerland at the prestigious Salon du Chocolat in Paris to be held in October 2011, where he or she will compete for the title of “World Chocolate Master”, otherwise known as the world champion of chocolate.
The “Swiss Chocolate Master” and the “World Chocolate Masters” competitions are initiated and promoted by Barry Callebaut, world leader in the manufacture of cocoa and chocolate of superior quality, which is headquartered in Switzerland.
This international event offers participants an exciting platform to be known worldwide, allowing them to demonstrate their talent and creativity in the field of chocolate before a professional jury and an enthusiastic audience.
The six participants who will compete in late January in Berne to win the only ticket to the “World Chocolate Masters 2011” Paris are :
- Guillaume Charlet, chef at L’Hotel de Ville in Crissier
- Pascal Inauen, a cook at the hotel in Hof Weissbad Weissbad
- Mario Inderschmitten, deputy chef Staldbach Visp
- Pilar Riccardi, Assistant pastry chef at the Four Seasons Hotel des Bergues in Geneva
- Samuel Romagné confectionery Marc-André Cartier Versoix
- Claudia Schmid, head of “Ice cream, confectionery Sprüngli Zurich
World Chocolate Masters – the worlds of chocolate
The “World Chocolate Masters” World Championships of chocolate, are the only international event for chocolatiers. The World Chocolate Masters, the best chocolatiers around the world are invited to demonstrate their talent before a jury. To participate in the “World Chocolate Masters, candidates must first compete with the best architects of their country as part of national presets.
Barry Callebaut created the “World Chocolate Masters in 2004. This competition is held every two years will run from October 19 to 21, 2011 at the Salon du Chocolat in Paris.
Overall theme: cocoa, the gift of Quetzalcoatl
This year’s theme for the competition is the source of cocoa and, thereby, the history of the Aztecs: the latter believed that the god Quetzalcoatl had invented the cocoa to help man to fight against fatigue and its ensure a good night’s sleep. The pieces created by participants and participants at the competition Berne must be inspired by the mystical impressions of the time of the discovery of cocoa in the rainforest of South America, and by recounting the legends the story of Quetzalcoatl’s gift to humanity.
PEPSI Co is on a drive to grow its healthy portfolio faster than its core 'treat' products. We talk ...
Unilever has committed to ensuring all its plastic packaging globally is either fully reusable, recy...
Messages around nutrition can be overwhelming, so overwhelming in fact that many consumers are left ...
The A2 Milk Company and Synlait Milk have entered into a new five-year arrangement for the supply of...
The French government has banned food service providers from offering free soft drink refills.
The recent acquisition of the Dollar Shave Club by Unilever may signal a new era in business models.
Sales in the juice market have dipped sharply over the past decade due to the growing con...
Demand for dairy in Southeast Asia is set to surge over the coming decade, creating future opportun...