RESTAURACIÓN MODERNA2012

Press releases

• Callebaut®, Cacao Barry® and Carma® have the pleasure to announce “The Architecture of Taste”: theme of 5th World Chocolate Masters Meulan/France, the 3rd of January 2012 – While Dutchman Frank Haasnoot is still celebrating his recent victory at the World Chocolate Masters 2011, the organising chocolate brands Callebaut®, Cacao Barry® and Carma® are already preparing full force for the next edition. ‘The Architecture of Taste’ is the new theme that will inspire the contestants to push the boundaries of chocolate even further. The World Chocolate Masters is the only competition in the world solely dedicated to the creative use of chocolate. During the last edition, held in October 2011, Frank Haasnoot amazed the world with mysterious chocolate sculptures and stunning flavours. After 3 days of intense competition at the highest level, he impressed the jury most and led the Netherlands to victory. Always on the lookout for the world’s most promising chocolate talent, the 3 organising chocolate brands Callebaut®, Cacao Barry® and Carma® have already begun preparing for the 5th edition of this widely acclaimed competition. The search for the world’s greatest exponent of chocolate work will start again soon with a series of National Selections to be held throughout all corners of the world and ending with a World Final in late 2013. ‘The Architecture of Taste’ is the new theme that is set to inspire the participants of the next edition. Inspiration, creativity, design and innovation are all words that spring to mind when you think of architecture. From the Guggenheim in Bilbao over the National Stadium in Beijing to the New Museum of Contemporary Art in New York, a wide variety of awe-inspiring buildings reminds us of the seemingly limitless possibilities of architectural craftsmanship. And they all have something in common. Each of these marvellous constructions is a great expression of the brilliance of the human mind. For the 5th edition of the World Chocolate Masters, we will challenge the contestants to apply some of that architectural brilliance to the world of taste. Creating a chocolate cake, dessert and praline must be approached in the same way as creating a whole building. Patissiers, Chocolatiers and Chefs will have to express their architectural skills through taste. They will need to analyse and compose with flavours. They will need to study and design new shapes and textures. And most importantly, they will need to innovate and thrill. To successfully complete this new challenge, the contestants will have to demonstrate their talent and creativity, and give a whole new dimension to the world of chocolate gastronomy. In short, the contestants will need to create a brand new architecture of taste, texture and experience, in which chocolate plays a fundamental role. Register for the next edition of the World Chocolate Masters and follow the competition at www.worldchocolatemasters.com *** The World Chocolate Masters is an inititative of the 3 leading Gourmet brands: Callebaut®, Cacao Barry® and Carma®(www.worldchocolatemasters.com) About Callebaut® (www.callebaut.com): For 100 years, Callebaut® has been making chocolate in the heart of Belgium and is still one of the rare chocolate makers to select, roast and grind cacao beans into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Callebaut® was established in 1850 in Belgium as a malt brewery and dairy company. It produced its first chocolate bars in 1911 and began production of chocolate couverture for Belgian chocolatiers in 1925. Callebaut® began exporting its products in 1950 and is part of Barry Callebaut, the world's leading manufacturer of high-quality cocoa and chocolate. About Cacao Barry® (www.cacaobarry.com): By constantly inventing and reinventing Pastry, France brings the Art of Gastronomy to a very high level. It is a tradition envied by the whole world. It is all about creativity, innovation, and above all passion. Since its creation in 1842, Cacao Barry® has been entirely committed to this heritage. Today Cacao Barry® provides the most complete palette of products, to all passionate chocolate craftsmen around the world: chocolate and couvertures, pralinés, origins and exclusive plantations, decorations and moulds, inspiring them and opening doors to new creative experiences. Besides, Cacao Barry® offers the widest international community of chocolate professionals, Ambassadors Club and Chocolate Academies to support craftsmen and chefs on their quest for perfection. Cacao Barry® is a global Gourmet brand of Barry Callebaut, the world's leading manufacturer of high-quality cocoa and chocolate. About Carma® (www.carma.ch): Carma® was created in 1931 in Zurich by Carl Maentler, who decided to launch high quality ready-to-use products in order to facilitate the work of pastry chefs. For 80 years, Carma® has been recognized as a reference brand in the pastry and confectionery sectors as well as in the gastronomy, hotel, restaurant and catering sector (HORECA). Thanks to its successful expansion and increasing demand, Carma® is exported to a broad customer base around the world. Today, Carma® is the Swiss Gourmet brand of Barry Callebaut, the world's leading manufacturer of high-quality cocoa and chocolate. Barry Callebaut (www.barry-callebaut.com): With annual sales of about CHF 4.6 billion (EUR 3.6 billion/USD 5.0 billion) for fiscal year 2010/11, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate – from the cocoa bean to the finished chocolate product. Barry Callebaut is present in 27 countries, operates around 40 production facilities and employs a diverse and dedicated workforce of about 6,000 people. Barry Callebaut serves the entire food industry focusing on industrial food manufacturers, artisans and professional users of chocolate (such as chocolatiers, pastry chefs or bakers), the latter with its two global brands Callebaut® and Cacao Barry®. Barry Callebaut is the global leader in cocoa and chocolate innovations and provides a comprehensive range of services in the fields of product development, processing, training and marketing. Cost leadership is another important reason why global as well as local food manufacturers work together with Barry Callebaut. Through its broad range of sustainability initiatives and research activities, the company works with farmers, farmer organizations and other partners to help ensure future supplies of cocoa and improve farmer livelihoods. www.worldchocolatemasters.com