de Buyer helps pastry chef place highly in chocolate competition

Chocolate, orange and coriander Battenberg created by Barry Johnson using de Buyer’s bespoke mould (Copyright World Chocolate Masters) crop
The de Buyer bespoke mould and the chocolate, orange and coriander Battenberg created by Barry Johnson.

French brand de Buyer provided the cake mould which helped chef Barry Johnson at the World Chocolate Masters final on 2 November.

The pastry chef and chocolatier achieved eighth place overall in the competition and was awarded the Best Chocolate Travel Cake accolade.

de Buyer was one of Johnson’s sponsors for this world competition, an initiative of Cacao Barry to advance creative artisanship with chocolate and put new talent in the global spotlight.

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Johnson’s Chocolate, Orange and Coriander Battenberg made with the bespoke mould by de Buyer acquired 79 points out of 100.

The concept was a hexagonal-shaped cake consisting of two different sponges, bitter orange jelly, ganache, gianduja and marzipan. Following Johnson’s initial designs, de Buyer’s R&D team developed and created the final mould that he used at the world final.

The French manufacturer has a history of working closely with top chefs preparing for competitions including world pastry champions to design and develop new pastry equipment which then enters its standard product range for other chefs to use.

de Buyer also supported Johnson with standard pastry and cookware equipment (baking trays, one-piece spatulas, whisks, Affinity saucepans, stainless steel ladles and nozzles, etc…) that he used during the competition.

The brand is also a sponsor of the Association of Pastry Chefs and Claire Clark Academy. Signature FSE supports de Buyer for foodservice in the UK.

Tags : competitionde buyerpastrysignature fse
Clare Nicholls

The author Clare Nicholls

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