You might not give much thought to the production process of chocolate truffles and candy bars, but many people know there is an art to crafting perfectly-tasting chocolate. There is a certain amount of patience that goes into tempering and molding this delectable concoction, whether it's being used in a dessert or marketed on store shelves.
One event that is dedicated to exhibiting the art of chocolate is the World Chocolate Masters. This year's preselection event to determine who will represent the U.S. is being held in Chicago on November 1-3, showcasing some of the country's best chocolate crafters and their skills. This is the fifth time that the World Chocolate Masters is being held.
The History of the World Chocolate Masters
The official website of the World Chocolate Masters states that the event came to fruition in 2005. The merger of "Le Grand Prix International de la Chocolaterie" by Cacao Barry and the "International Belgium Chocolate Award" by Callebaut resulted in the Masters, which is now highly regarded as one of the top chocolate events in the world. Whether you have a love of hand dipped strawberries or chocolate bon-bons, the World Chocolate Masters is worth keeping an eye on as the best competition for top honors.
World Chocolate Masters Themes
Since the beginning, the World Chocolate Masters have always had a theme - this gives competitors an angle to work with when attempting to exhibit their skills. In the past, themes have been Surrealism, National Myths and Legends, Haute Couture and Quetzalcoatl. This year, the World Chocolate Masters theme is set to be "The Architecture of Taste."
The event's website states that this theme was chosen based on the idea that architecture represents the brilliance of the human mind, which can also be seen through the work of chocolatiers.
The Search Begins
Recently, registration for U.S. competitors opened to those who are interested in participating in the 2012-2013 World Chocolate Masters. The person who is selected to represent the U.S. will be competing against other chocolatiers from 18 different countries.
Once in Chicago, six chosen experts will be asked to create a large chocolate showpiece, a molded praline/molded bonbon and a gastronomic chocolate dessert at the Barry Callebaut Chocolate Academy, according to 4-Traders.com. As a part of the final assignment, individuals will have to put their own spin on the American classic - the donut. Competitors will be judged on their technique, presentation and taste.