A cocoa elephant 3 meters high and weighing 170 kilos and other delicacies were what won the 26-year-old Catalan pastry chef Lluc Crusellas the World Chocolate Masters in Paris.
On October 31, Crusellas was proclaimed the best master chocolatier in the world. The prestigious contest is organized by Cacao Barry, a manufacturer of great trajectory and recognition in the sector.
But it is the first time in history that the top prize has been awarded to a Catalan, and on this occasion, against candidates from 17 countries.
The young master pastry chef from Osona, Barcelona province, prepared for the competition for more than a year after winning the title of best chocolatier in Spain.
To take on the challenge, participants receive psychological and work support. They even have a team of up to 8 people, raw materials and instruments that traveled from Barcelona to Paris.
How did you win the World Chocolate Masters?
Lluc Crusellas won first place thanks to his elaboration of a pure cocoa elephant 3 meters high and weighing 170 kilos, among other challenges.
The competition was held over three days. In each of them, the contestants had to produce different pieces with specific specifications. Each day was an elimination round.
On the first day of the World Chocolate Masters, the challenge was to make a chocolate cake that could be exactly divided by 6. Crusellas proposed a very novel one that appeared not to be fractionated, but was already cut into the required portions.
The second test was his big break: it consisted of setting up a showcase where he crafted the three-meter cocoa elephant with a level of detail that was simply spectacular.
And the third test, which took place on the last day of competition and among 10 finalists only, was to make an artistic chocolate structure. But it had to be a very versatile piece that would appeal to a chocoholic, a sportsman or a fan of innovation.
And there Crusellas took all the honors by making a piece of sugar-free chocolate with reused brioche and edible banana peel.
A Michelin-starred Catalan chocolatier
Lluc Crusellas’ chocolate career began when he was 17 years old and while he was finishing high school. His passion and taste for making desserts was born when he worked during the summer vacations at Nandu Jubany’s Michelin-starred restaurant.
He later trained as a pastry chef at the Espai Sucre and Hoffmann schools. He later worked as a professional at La Pastisseria Barcelona and El Carme Pastisseria, where he is currently head pastry chef.
In his award speech, Crusellas thanked everyone for joining “a great little project. It has been a joint effort and we have enjoyed it,” he said.
