National Selections : Netherlands :
Hein Geers becomes “Dutch Chocolate Master”
At the Brood & Banket Idee fair 2004, Hein Geers, a chocolatier from Tilburg, won the battle for the title of “Dutch Chocolate Master 2004” as well as the cheque to the value of €1250. In this prestigious competition, 4 Dutch chocolate professionals were challenged to create some extremely innovative chocolates, commercial chocolates, a chocolate entremets and an impressive chocolate showpiece within the theme of Surrealism. Moreover, they had to invent and create in place a praline with a range of ingredients supplied in a “Mystery Box”.
Geers impressed the jury especially with his pralines : “Salvador” containing a balsamico caramel and raspberry and basil ganache and “Feuille de Tabac” with chestnut and a ganache of home made tobacco liquor. His showpiece was very remarkable as well, representing an old Aztec dream, combined with a surrealist representation of a black woman. For his creativity, Geers also earned the “Dutch Chocolate Master” trophy, and another cheque of €1250! Both monetary prizes were offered by the main sponsor Dreidoppel, producer of fruit sauces and pastes. Hein Geers will represent the Netherlands in the world finals of the World Chocolate Masters 2005.
The public’s favourite was Marco Zonnenberg from Vught. This kind patissier created an original chocolate showpiece that represented an important change in his personal life. One part of the tree represented his old life, the other his new life, with fruit and small leaves blowing in the wind. Zonnenberg received a magnum bottle of champagne for this.
Dennis Stans and Richard Verhijde were also honoured for their participation in this Dutch selection for the World Chocolate Masters. The president of the jury, Jeroen Goossens, praised all 4 contestants for their courage and enthusiasm to make their craft so creative and original.
This Dutch selection was organised in close collaboration with Hoogenboom, Callebaut's master distributor in the Netherlands.
With special thanks to the logistic sponsors of the World Chocolate Masters Kitchen Aid (stand mixer) and Prefamac (tempering machines).