Meet Benjamin Dufour

Where did it all start? How did you fall in love with cooking, pastry and chocolate?

It all began ten years ago in France when I started to learn about the pastry world and when I saw all that is possible with our two hands - it’s priceless!

What or who is your greatest source of inspiration?

My greatest inspiration in chocolate is definitely Stephane Leroux who makes you open your eyes and mind about chocolate and arts combined together.

What has been your favourite culinary creation so far?

It’s impossible to choose only one but the one I will present to you on the 6th of July is really special to me.

What motivated you to enter the Junior Chocolate Masters competition?

I wanted to enter the Junior Chocolate Master competition to learn, meet new people, build a network, but mostly challenge myself to see what I am capable of.

What does the theme “ Thriving Nature” evoke to you?

It’s a perfect theme for the situation of our planet today and so broad that everybody could create something different within the theme.

How are you preparing for the competition?

Everyday after work I practice again and again until I have everything setup and am ready to smash it! 

What is your favorite Cacao Barry chocolate? Why?

Alunga is my new favourite for its proper taste of cocoa but the fact it is still a milk chocolate.

Any ambition for the future you'd like to share with us?

Well, I will keep it simple - I want to expand my network and keep growing in this magic industry of pastry.