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LSBU’s chocolatier represents UK in world final
London South Bank University’s Chocolate lecturer, Barry Johnson, has headed to Paris for the World Chocolate Masters competition – 31 October - 2 November 2018.
Aiming for the prestigious title of World Chocolate Master, Barry will be battling it out against 19 other chocolatiers from across the world in the global competition that takes place in Paris every three years.
In October 2017 Barry won significant praise from the international jury to become UK Chocolate Master and qualified for the seventh edition of the World Chocolate Masters final. The opposition was strong but Barry’s competition experience and expertise in creating exceptional flavour combinations won him the opportunity to compete on the international stage.
Barry comments: “I’m excited about representing the UK and Ireland at the World Chocolate Masters. It’s a once in lifetime experience and I intend to savour every moment of it.
“I was delighted with the feedback I received in the UK qualifier and plan to develop and refine products for the tasted element of the competition, focusing on the ingredients, flavour pairing and the eating experience. My showpiece will draw all these themes together and represent what I see as the future of urban sustainable food culture.”
The World Chocolate Masters is the only competition in the world dedicated to the individual creativity of chocolatiers and pastry chefs with chocolate. Taking place at Salon Du Chocolat in Paris, it is a unique platform for chefs from all over the globe to share their talent with the world.
The competition includes a chocolate heptathlon comprising seven chocolate elements run over three days and 14.5 hours of live competition. The competitors must present the following products: chocolate show piece; ‘snack to go’; chocolate patisserie item; moulded chocolates (using a bespoke mould); noir challenge – using bespoke chocolate developed by Cacao Barry; gateaux du voyage; mini showpiece.
For more on The World Chocolate Masters click here.
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