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Caramel with sea-buckthorn fruit and mango ganache wafer
Created by
  • Philippe Vancayseele
    Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Caramel with sea-buckthorn fruit and mango ganache wafer

Caramelized pistachios and tonka bean bonbons

Caramelized pistachios and tonka bean bonbons

Chocolate and Caramel Mousse
Created by
  • Julie Sharp
    UK & Ireland Head of Chocolate Academy

Chocolate and Caramel Mousse

Tablette 'Caprese'

Tablette 'Caprese'

Royal Excellence
Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Royal Excellence

White Royal
Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

White Royal

Red Spinach Soft Cake

Red Spinach Soft Cake

Entremets chocolat, avocat et tortilla
Created by
  • Shigeo Hirai
    カカオバリー アンバサダー

Entremets chocolat, avocat et tortilla

Red tomato and Zephyr™ macaron
Created by
  • Ramon Morato

Red tomato and Zephyr™ macaron

Opéra Café Crokine™
Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Opéra Café Crokine™

Avocado and Chocolate Log
Created by
  • Emmanuel Ryon

Avocado and Chocolate Log

Timber
Created by
  • Marijn Coertjens
    Belgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong

Timber

Sweet Noodle on the Go
Created by
  • Marijn Coertjens
    Belgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong

Sweet Noodle on the Go

Anarchy

Anarchy

Caramel Ocoa™ ganache & peach chocolate tart

Caramel Ocoa™ ganache & peach chocolate tart

Alunga™ chantilly éclair and sea-buckthorn jelly
Created by
  • Nicolas Dutertre
    Head of the Chocolate Academy™ Montreal

Alunga™ chantilly éclair and sea-buckthorn jelly

Raspberry Royal

Raspberry Royal

Layered Blanc Feuilletine™ and Apricot Tart
Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Layered Blanc Feuilletine™ and Apricot Tart

Milk Royal
Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Milk Royal

Ocoa™ Sour Dough Ice Cream

Ocoa™ Sour Dough Ice Cream

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