LSBU Chocolate lecturer Barry Johnson is set to take part in the biggest chocolate competition in the world, later this month when he represents the UK at the World Chocolate Masters competition in Paris from 31 October-2 November 2018.
Barry will be competing against 19 other international competitors from across the world in the competition which takes place in Paris every three years. The competition sees 20 competitors from across the world compete for the prestigious World Chocolate Master title.
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 Johnson says: “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 qualifying 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.”
Elaine Thomson, Course director at LSBU’s School of Bakery said: “We’re so thrilled with Barry for making us proud by representing LSBU and the UK in the World Chocolate Masters this year. It seems only yesterday that he won the UK Chocolate Masters. Fingers crossed, his midas touch with chocolate carries him through to the winning touchline again.”
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’s an amazing platform for chefs from all over the globe to share their talent with the world.
The competition includes a chocolate heptathlon comprised of seven chocolate elements run over three days and fourteen and a half 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 Barry; gateaux du voyage; mini showpiece.
During the national qualifying rounds chefs and chocolatiers showcased their talent and skills to a global audience, the press, foodies and bloggers. From those 20 national selections, one finalist per country was chosen to represent his or her nation during the World Final in 2018.
Read more about Barry’s success last year in the UK Chocolate Master’s competition here.For more on The World Chocolate Masters visit.