Australia has done it again; first place in the Asian World Chocolate Masters selections for the second time in a row. After being awarded first place at the national qualifier in Australia last May, Deniz Karaca from Epicure catering in Melbourne, has been training tirelessly to prepare for the Asian WCM qualifier recently held in Taiwan. At stake, the top two countries would qualify to compete in Paris at the World Chocolate Masters.
With the theme ‘Architecture of Taste’, competitors were challenged to create a chocolate show piece, two identical chocolate gateaux, 40 moulded chocolates and a reinvention of the classic mille feuille.
The jury panel and audiences were fascinated by Deniz’s showpiece which captured the essence of the competition theme. ‘Just like a building or a bridge, taste has its very own architecture’ says Deniz, when asked about his showpiece creation by the jury panel. ‘For a building, its strength is measured by the way it is put together just as much as what elements where used to build it, such as wood, stone or steel. The same principal can be applied when creating flavours’.
Going into an international competition, judges genially have no expectations regarding Australia, which is a good thing, as we can fly under the radar a little bit. They are mostly drawn to the countries that have dominated for decades in chocolate and patisserie such as France, Belgium and Switzerland. These countries have already established a fierce rivalry, and judges are often very critical, searching long and hard for an opportunity to mark then down. Deniz’s work, however, was a stand out in the Asian competition, with the judges impressed by his innovative creations.
The top two in Asia were Australia and Macau, both winning the chance to compete in the World Chocolate Masters in Paris. For his achievement, Deniz also took home a Kitchen Aid stand mixer and won the honour of designing his own chocolate mould by Chocolate World, the leading chocolate mould manufacturer in Belgium.
Deniz now has the monumental task of training for the WCM held in Paris on the 28th and 29th of October this year. He will now compete against 20 of the leading chocolatiers and pastry chefs from around with the world to try and secure the title of World Chocolate Master 2013.