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Tony Hoyle
Tony Hoyle
Tony Hoyle

Tony Hoyle wins title of “British Chocolate Master”

London, 12th October 2004 – A dazzling competition at Restaurant Live Show was won by Tony Hoyle, of the Grove Hotel, earning him the title of “British Chocolate Master 2004”. Javier Mercado, from Westminster College, won the “British Chocolate Creativity Award” and both received a cheque to the value of £840.

Tony Hoyle
presented his “Sesame & Lemon Hokey Pokey” with candied lemon ganache and honeycomb and a “Salt & Pepper” bonbon with Tahitian vanilla and Szechuan and black pepper ganache. The jury was enthused by Hoyle’s chocolate cake, which consisted of a rich caramel Papua chocolate mousse with a light Madagascan foam and a touch of passion fruit curd. All were impressed by his showpiece, “Inside Out”, inspired by the English sculptor Barbara Hepworth. By winning the UK national heats, Hoyle gets the chance to represent the UK at the world finals for the “World Chocolate Masters 2005” competition.

Javier Mercado , lecturer at the prestigious Westminster Kingsway College, won the “British Chocolate Creativity Award”, a distinction that was given for his showpiece, creative bonbons and the creativity he showed when working with the Mystery Box ingredients. Mercado’s showpiece “Tempus Fugit – Time Flies” showed a red flower to represent death, changing into a butterfly by the ticking of the clock. His “Bean and Gone” bonbon was filled with coffee and cayenne ganache. Mercado’s “Taste of Time” bonbon on the other hand showed an impressive duel between a matured Gorgonzola ganache and freshly tasting Mango.

The other two contestants, were Keith Marley of La Potinière in Edinburgh and Paul Gregory of The Connaught in London. Marley’s “Chocolate Harmony” cake was very popular with the jury. Gregory presented a surprisingly innovative finished Chocolate, containing hazelnuts and a touch of “Space Dust”. His cake, called “Tropical Passion” was also highly commended.

The UK finalists were evaluated on their technical skills, professionalism and on the taste of each of their creations, by a jury of ten professionals. Five of them judged the technical side, namely Mr Gary Hunter of Westminster Kingsway College, Prof. John Huber, Mr Thierry Dumouchel, Mr Keith Hurdman, Callebaut Ambassador, Mr Laurent Besin, technical advisor of Barry Callebaut UK.

The other five judges gladly accepted the honour of judging the taste of all pralines and cakes, namely Ms Chloé Doutre-Roussel of Fortnum & Mason, Mr Peter Stas, Ms Hilary Armstrong of Restaurant Live Magazine, Mr Mike Burke and Mr Patrick Mertens, Technical Advisor of Barry Callebaut Belgium.

The UK final of the Barry Callebaut World Chocolate Masters competition took place at this year’s Restaurant Live on 12th October. Four premier craftsmen showed their skills in working with chocolate by presenting an artistic chocolate showpiece, 2 types of bonbons and a layered chocolate cake, all worked out to the theme of “Surrealism”. All four were also challenged to create in front of the jury and public a finished Chocolate with a range of ingredients supplied in a “Mystery Box”. These contestants had previously been selected from a group of twenty potential candidates to participate in the national final.

With special thanks to the logistic sponsors of the World Chocolate Masters Kitchen Aid (stand mixer) and Prefamac (tempering machines).

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