A big thank you to all the chefs who took part in the Callebaut “Great Chocolate Stories” Contest. We received over 100 entries, which left our panel of judges the tough task of whittling them down to a Final 50 Short-List and now our Top 25 Finalists. From double chocolate panna cottas, to dark chocolate ganaches, it was great to see such a creative array of dishes from chefs across the US using Callebaut’s many fine products. Next announcement will be the top 6 winners that will win a trip to Belgium to attend the Callebaut Chocolate Academy. UPDATE! Click here to see which chefs are going to Belgium.
The Callebaut “Great Chocolate Stories” Top 25 – IN NO PARTICULAR ORDER
1 – Jesus Eduardo Escalante Flores from Ramona, California
Chocolate mousse cylinder, chamomile cream, hazelnut mousse, chocolate milk, cocoa butter, milk chocolate & hazelnut filling.
2 – Caroline Peters Key Largo, Florida
Callebaut double chocolate panna cotta, salted caramel Crispearls, dehydrated meringue, graham powder & fresh micro flowers.
3 – Mason McCoy from Springfield, Illinois
Callebaut White Chocolate Chambord Mousse, toasted oat genoise, strawberry rum compote and a peanut butter mousse finished with a brown butter peanut sable base decorated with Callebaut dark squares and an isomalt tuile.
4 – Karla Espinosa from Houston, Texas
Callebaut & Matcha Garden: white chocolate & matcha honeycomb, Kumabo chocolate ashes, Velvet finest white chocolate and coconut whipped cremeux, chia pudding, red bean & Origins Sao Thomé chocolate gananche.
5 – Johnny Wesley from Houston, Texas
Milk chocolate mousse, white chocolate powder, dark chocolate panna cotta, chocolate soil, nitro raspberries, raspberry puree.
6 – Katrin Biemann from Flagstaff, Arizona
Four Layered Chocolate Cake: Callebaut Intense Chocolate, chocolate chiffon sponge, Callebaut cocoa powder, chocolate rum, chocolate ganache, chocolate ruffle.
7 – Kayla May from Nashville, Tennessee
Chocolate Hazelnut Cake: Candied Orange Peel, Caramelized Hazelnuts, Gianduja Whipped Cream, Dill Fronds, Finest Belgian Dark Chocolate, Hazelnut Dacquoise, Finest Belgian Milk Chocolate Caramel Mousse & Callebaut Gianduja.
8 – Meghan Stewart from Beachwood, Ohio
Callebaut Single Origin Brazil Dark Callets, Napoleon with a Honey Orange Mousse, Extra Brute Cocoa Powder & Crispearl Soil, Citrus Marmalade.
9 – Megan Williams from Nashville, Tennessee
Chocolate Pretzel Bar: pretzel shortbread, cookie crunch, dark chocolate ganache, chocolate caramel mousse, malted milk whipped cream, Finest Belgian Milk Chocolate, cookie crunch.
10 – Michael Poole from Seattle, Washington
Callebaut’s Trio Of Chocolate with Spicy White: Double Chocolate Cheesecake, Callebaut dark chocolate, Chocolate Macaron, Callebaut dark chocolate ganache, Dark Chocolate Sea Salt Carmel, Callebaut single origin, Callebaut Crispearls salted caramel, Callebaut milk/dark chocolate rocks, White chocolate , habanero caramel, firehouse chili, cayenne caramel & Callebaut white chocolate.
11 – Jeff Bonilla from San Diego, California
Chocolate was cremeux, tempered, consommé, powder, whipped, mousse etc.
12 – Amy Hansen from Chicago, Illinois
OMG Candy Bar inspired by a class at the Barry Callebaut Chocolate Academy in Chicago: Callebaut Finest Belgian Dark, Milk Chocolate & Callebaut Hazelnut Bresilienne), Cocoa Barry Feuilletine, Callebaut Finest Belgian Dark & Milk Chocolate ganache.
13 – Sara Figueiredo from Boston, Massachusetts
I Need S’More Campfires: Graham cracker sable, Callebaut chocolate ganache, toasted malt marshmallow, ‘fire sprinkles’, Callebaut chocolate logs & sticks, Callebaut chocolate soil, malted graham cracker ice cream & strawberry gel.
14 – Melody Yono from San Diego, California
Callebaut dark chocolate cremaux, orange marmalade, dehydrated starfruit, beet powder, hazelnut cocoa nib soil, white chocolate foam, dark chocolate meringue, hot fudge & micro basil.
15 – Ryan Stipp from Bristol, Virginia
Pots Du Creme: Callebaut Finest Belgian Dark Chocolate Chocolate Pots Du Creme, Mixed Berry Coulis, Yellow Grits Sponge, Buttery Salted Popcorn, Greek Yogurt, Sea Salt , Corn Flake Chocolate Crunch.
16 – Simon Herfray from New York, New York
Callebaut Foret Noire: Callebaut dark chocolate mousse, cherry puree flourless chocolate biscuit, crispy “Sable Breton”.
17 – Ami Dand from Atlanta, Georgia
Callebaut Chocolate S’mores: Finest Belgian Dark Chocolate, White chocolate, strawberry gel, graham cracker crumble, toasted Finest Belgian White chocolate & vanilla bean marshmallow kisses, fresh strawberries and raspberries, chrysanthemum petals & dark chocolate Crispearls.
18 – Ava Aratsar from Las Vegas, Nevada
Ixcacao Goddess: Warm Sabayon Brownies, Aerated Milk Chocolate Crispy Rice, Caramel Foam, Warm Chocolate Sauce, White Chocolate Powder, Candied Pecan Cocoa nibs & Dark Chocolate Gelato.
19 – Junko Mine from Kirkland, Washington
Bittersweet Chocolate Pavé: Callebaut Sao Thomé, burnt Marsala meringue, graham cracker, smoked vanilla bean gelato, shaved chocolate.
20 – Derek May from Nolensville, Tennessee
Truffle Assortment: Callebaut Dark, Milk and White Couverture Chocolate. Flavors (L-R): Fernet, Champagne, Milk Chocolate, Vanilla Bean, Strawberry, Hazelnut, Irish Cream, Bay Leaf and Honey, Espresso, Raspberry, Dark Chocolate & Salted Caramel.
21 – Jove Hubbard from Chicago, Illinois
Finest Belgian Chocolates & Exotic Fruits Ice Cream Sandwich: Milk & Dark Belgian Chocolates Sherbet, passion fruit & coconut sorbets, salted caramel Crispearls, cocoa sable & micro sponge, dark rum candied coconut, Tajin-spiced mango.
22 – Cheryl Wakerhauser from Portland, Oregon
Strawberry Fields with Farmer François: Finest Belgian Dark Chocolate, Select Milk Chocolate mousse, Dark Chocolate Crispearls, Finest Belgian Select White Chocolate cheesecake mousse, strawberry coulis, colored Finest Belgian White Chocolate, Green marzipan “foliage”. Farmer François crafted from white & dark chocolate.
23 – Ashley Drake from San Diego, California
Bombe “Dismantled”: Callebaut Finest Belgian 70% Dark Chocolate & Belgian Milk Chocolate, Lavender Honey Mousse, Callebaut Dark Crisppearls, Raspberry Filled Macarons, Callebaut Semi-Sweet Ganache Filled Macaron, Blackberry Thyme Coulis, Callebaut Dark Chocolate Demi-Sphere, Vanilla Honey Panna Cotta.
24 – Kelly Smith from Orlando, Florida
Florida Sweet Corn Gelato: Callebaut chocolate brownie, candied bacon, burnt honey, corn crunch & Callebaut Mini Chocolate Crispearls.
25 – Alina Muratova from Seattle, Washington
Russian honey cake with Belgian milk chocolate, milk chocolate “honeycomb” & honey-Greek yogurt whipped panna cotta.