bake - January/February 2022 - 29
between apocalyptic visions and the
rise of a bright new optimism. The
theme, Masters #TMRW_TASTES_
LOOKS_FEELS_LIKE_, embarks
on a journey that invites chefs to
explore totally new expressions of
chocolate. It's not about far into
the future, but about tomorrow
and how upcoming chefs in pastry,
chocolate or hospitality industry
will reinvent tomorrow's pleasures.
Creating recipes that celebrate the
health benefits of cacao, and rethink
the design formats such as a pastry,
a snack, or a bonbon.
The USA selection was a two-day
event where competitors had to create
the following:
* #YOU: Mood board explaining the contestant's
vision of what #TMRW means to them
* #DESIGN: Chocolate artwork using six different
techniques only using 5kg of chocolate
* #TASTE: Fresh Chocolate Patisserie including
three required ingredients: Chocolate, Fruit, and
a locally sourced ingredient.
* #SNACK: A chocolate snack that is 100%
plant-based
* #BONBON: a bonbon based on natural ingredients
In the US event, Chef Rull interpreted the theme and
each assignment by looking to the ocean and teaching
the importance of protecting it because, as he says,
without the ocean, humanity (and cacao) wouldn't exist.
#YOU: No Blue, No Green, No Cacao, #TMRW
" Ocean is about 70% of our planet, from climate distribution
to absorption of carbon dioxide, to transportation,
cycle of life and alimentation. Today, global warming
and plastic pollution tremendously affect the health of
the ocean and it is necessary to protect it. Without the
ocean, humanity (and cacao) would not exist. "
#DESIGN: #Ocean
" The ocean is loaded with plastic waste which becomes
micro-plastic and is mixed up with the plankton. This
plankton is being eaten by fish and ultimately ends up
on our plate. The manta robot is a machine that will
clean the ocean, collect plastic and transform it into
renewable energy. "
#TASTE: Reef Chocolate Raspberry Wild Fennel
" The California coast is surrounded by reefs and wild
fennel grows everywhere all year long. Cacao Barry Alto
el sol chocolate cremeux gives a rich dominant sourness
and red fruits flavor which is the perfect pairing
with raspberry, and the floral aspect of the wild fennel
leaves a fresh palate toward the end of the degustation.
I wanted to use locally sourced products (fennel)
and represent the ocean through a self-handmade
bakemag.com | JAN-FEB 2022 > 29
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bake - January/February 2022
Table of Contents for the Digital Edition of bake - January/February 2022
bake - January/February 2022 - Intro
bake - January/February 2022 - 1
bake - January/February 2022 - 2
bake - January/February 2022 - 3
bake - January/February 2022 - 4
bake - January/February 2022 - 5
bake - January/February 2022 - 6
bake - January/February 2022 - 7
bake - January/February 2022 - 8
bake - January/February 2022 - 9
bake - January/February 2022 - 10
bake - January/February 2022 - 11
bake - January/February 2022 - 12
bake - January/February 2022 - 13
bake - January/February 2022 - 14
bake - January/February 2022 - 15
bake - January/February 2022 - 16
bake - January/February 2022 - 17
bake - January/February 2022 - 18
bake - January/February 2022 - 19
bake - January/February 2022 - 20
bake - January/February 2022 - 21
bake - January/February 2022 - 22
bake - January/February 2022 - 23
bake - January/February 2022 - 24
bake - January/February 2022 - 25
bake - January/February 2022 - 26
bake - January/February 2022 - 27
bake - January/February 2022 - 28
bake - January/February 2022 - 29
bake - January/February 2022 - 30
bake - January/February 2022 - 31
bake - January/February 2022 - 32
bake - January/February 2022 - 33
bake - January/February 2022 - 34
bake - January/February 2022 - 35
bake - January/February 2022 - 36
bake - January/February 2022 - 37
bake - January/February 2022 - 38
bake - January/February 2022 - 39
bake - January/February 2022 - 40
bake - January/February 2022 - 41
bake - January/February 2022 - 42
bake - January/February 2022 - 43
bake - January/February 2022 - 44
bake - January/February 2022 - 45
bake - January/February 2022 - 46
bake - January/February 2022 - 47
bake - January/February 2022 - 48
bake - January/February 2022 - 49
bake - January/February 2022 - 50
bake - January/February 2022 - 51
bake - January/February 2022 - 52
bake - January/February 2022 - 53
bake - January/February 2022 - 54
bake - January/February 2022 - 55
bake - January/February 2022 - 56
bake - January/February 2022 - 57
bake - January/February 2022 - 58
bake - January/February 2022 - 59
bake - January/February 2022 - 60
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https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
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https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
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