Introducing the contestants of the UK&IE Junior Chocolate Masters Competition: Amanda Canever

News

04/06/2018

Introducing the contestants of the UK&IE Junior Chocolate Masters Competition: Amanda Canever

Each year the next generation of chocolate talents showcase their skills during the UK and Ireland Junior Chocolate Masters Competition. For the next edition taking place at the UK Chocolate Academy™ centre on the 9^th of June, the contestants will be judged over 3 categories:

• Chocolate showpiece (minimum size 75 cm)
• Snacking bar
• Vegan chocolate plated dessert

This year the four contestants, will try to impress the jury with their chocolate passion and artistic skills in order to win the coveted title of UK&IE Junior Chocolate Masters 2018. The winner will have the opportunity to attend the World Chocolate Masters final in Paris during the Salon du Chocolate this October.

Curious to know more about those young chocolatiers we have asked them a few questions about their passion and their preparation.

The first contestant we would like to introduce is Ms. Amanda Canever Demi Chef at the Merrion Hotel, a renowned 5 star establishment in Dublin, Ireland.

How did you fall in love with chocolate and pastry ?

I think the first time I saw the movie Chocolat (2000), starring Johnny Depp and Juliette Binoche, I fell in love for what chocolate represents and all the infinite possibilities to create with it. Pastry was always something that I enjoyed to do in my free time, so I took the big step to turn it into a full time job.

How are you inspired by the theme blue planet ?

When I think about the theme, the first thing that comes to my mind is how important the water is for all living creatures on the planet. Water can take so many diverse forms and is present all over the globe, and being the source of life, I find it so inspiring.

How are you preparing for the competition ?

I started preparing with my coach and my chef to define the theme idea, then we did some sketches and a lot of research to get the ideal flavours and find the balance between them. Now, I practice every day doing and redoing every part of the project until I get to where I want, then I do it over and over again to see if I can always get to the same result.

What is your favourite Cacao Barry chocolate ? Why ?

Madirofolo, for sure. For me, it has the perfect percentage of cacao and the citric notes balance all the flavours.

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

Now that I am more in the Chocolaterie area and in contact with people who understand a lot about chocolate, I would love to do a specialization in confectionery and chocolate sculptures to keep improving and learning further about this incredible area.