WCM2015

ABOUT 2015World Chocolate Masters 

關於2015年世界巧克力大師賽

INSPIRATION FROM NATURE: A CHALLENGING THEME THAT DEMANDS THE UTMOST FROM EACH CONTESTANT

With the 6th theme of this World Chocolate Masters, we would like to invite chocolate creators around the world to explain us how natural products are shaped and transformed into a delightful story with cocoa and chocolate at the heart. Indeed, nature proves to be a strong source of sensorial inspiration. Whether it is the colors and flavors, the sounds of the ocean, the change of seasons, nature is all around us and affecting our moods. At the same time, we want more pure, authentic and high-quality ingredients. For us, food is more than just food. So this year, creating a dish will be more challenging than ever. The contestants will have to play with colours, shapes, scents, textures. It will take a long journey of trial and error to bring taste, contrast and looks in perfect balance – a balance that in rare cases turns out to become a timeless masterpiece.

 

來自大自然的靈感:一個要求選手最大限度的充滿挑戰性的主題

 

第六屆世界巧克力大師賽的主題,我們想邀請來自世界各地的巧克力製作者,為我們詮釋天然產品巧克力如何被塑形轉變成一個令人愉快的故事,與心中巧克力。事實上,大自然一直是感官靈感的來源。無論是顏色和味道、海洋的聲音、季節的變化,大自然都圍繞在我們身邊並影響我們。

同時,我們想要更加純淨,真實以及高品質的原料。對於我們來說,食物不只是食物而已。

所以,今年,創作一道甜點將會比以往更具挑戰性。參賽者將必須運用顏色,形狀,氣味,紋理。為了帶來味道、對比和外觀上的完美平衡 ,他們會在不斷的錯誤以及試煉中– 完成一個在嚴峻的情況下成就的永恆傑作。

 

*為保障國際著作權,本文章僅作交流推廣之用,請勿擅自拷貝、複製、列印等,禁止任何商業用途,歡迎連同原網址轉發,若喜歡本文請參閱WORLD CHOCOLATE MASTERS官網 http://www.worldchocolatemasters.com/

 

IT HAS TO BE IN THE DETAILS – IT HAS TO BE IN EVERYTHING

 

During the intense three days of competition, the 19 finalists will have to integrate the theme in everything they do. E-ve-ry-thing! From the choice of ingredients for each pastry, dessert and chocolate to the looks they create for each item.

 

一切關乎於細節

 

在這競爭激烈的三天裡,十九名入圍者必須將這個主題整合在他們所做的一切當中。每 一 件 事!包括從對點心、甜點和巧克力的原料選擇,到他們所製作的每個品項的外觀。

 

HEAR FROM THE 2013 WINNER

 

How they interpret the theme is completely up to the wild imagination of the finalists. But with a hyper critical jury that counts many of the world’s most renowned chefs and food specialists, it’s not a given. During the presentation of many items, the finalists will have to give a brief explanation on how their creation relates to the 'Inspiration from Nature' theme. Indeed, we are curious to experience that moment! If we’re lucky, it will be one of those moments when true talent both charms and shocks the world with a completely unexpected interpretation. Remember how Davide Comaschi amazed us with his showpiece that enhanced the complexity and beauty of Architecture… Unforgettable! It was exactly this approach – and, of course, his heavenly pastry and desserts – that led him to be crowned 2013 World Chocolate Master.

 

來自2013年冬季的聲音

 

如何詮釋這個主題完全取決於決賽入圍者豐富的想像力。但是,隨著為數眾多的世界級最負盛名的廚師和美食家組成的超級關鍵的評審團,作品並不是被指定的。在許多項目的介紹期間,入圍者必須提出他們的創造如何涉及了「來自於大自然的靈感」主題的簡要說明。事實上,我們都感到好奇地去體驗那一刻!如果我們幸運的話,這將會是那些隨著出乎意料的解釋而使真正的才華和魅力衝擊這個世界的時刻之一。
還記得Davide Comaschi如何與他那充滿了複雜性和美麗的架構的作品帶給我們的驚喜…令人永難忘懷!也就是這個方式,當然,還有他那天堂般的點心和甜點,使他被加冕為了2013年的世界巧克力大師。

Davide Comaschi  

WHAT THE JURY IS LOOKING FOR

 

Quite frankly: we don’t know. But what we do know is that they will not easily be charmed by evident choices. Some of the jury members we spoke to told us that “…this competition theme wasn't chosen by accident. We are looking for thoroughbred innovation. With this theme, we truly expect the finalists to defy all rules and conventions; and show us what the role of chocolate in the future will be.”

 

什麼是評審團正在尋找的

坦率的說:我們也不知道。但我們知道的是,他們將不會輕易被明顯的選擇迷惑住了。一些我們採訪到評審團成員告訴我們:「…這次大賽的主題不是偶然被選擇的。我們正在尋找純的創新,隨著這個主題,我們真正期待著入圍者去忽視所有的規則和慣例;並且告訴我們未來巧克力將會是怎麼樣的一個角色。」

 

Wow! That's quite somehting. We know that this announcement has made many contestants – most of them will prepare for the final for 10 to 12 months – quite nervous at first. But on the other hand, it has inspired them to go further, deeper and wider than ever before.

 

We are curious to witness the outcome of this great taste experiment. The world’s greatest talent will shape chocolate into a new dimension, which in turn will inspire future generations to take it even further. Bear with us! We’ll keep you posted on all exciting, tasty news…

 

哇!這是相當了不起。我們知道這個公告使得許多參賽者 – 他們大部分將為了決賽準備了十到十二個月 – 在第一時間感到相當緊張。但另一方面來說,這將會激勵他們比起以往走得更遠、更深入並且更寬廣。

 

我們充滿好奇地見證這個偉大味道試驗的結果。世界上最偉大的天賦將會塑造巧克力進入到一個新的層次,而這又將激勵未來世代使它更進一步。和我們一起享受吧!我們會及時向大家發布所有令人興奮的,美味的消息…

 

WCM2015-2   

文章來源: World Chocolate Masters 官方網站  http://www.worldchocolatemasters.com/en/about

 

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譯者的話:

這場每兩年舉辦一次的世界巧克力大師賽雖然就要展開,也許在這篇文章和大家分享的時候已經落幕,但是仍然想分享給大家了解關於這次比賽的主題。而且很榮幸的,我們台灣由南投埔里的18度C巧克力工房的 蔡佳峰主廚代表出賽,而且在評審團當中,也有一位我們台灣代表:85度C的 陳立喆師傅擔任評審團成員之一,經由他們的努力而使台灣的烘焙又更邁向世界一步,因此希望和大家一同分享這麼一個國際賽事,也希望 蔡佳峰主廚可以拿下冠軍佳績!

 857090_10151360805452637_364169277_o.jpg  

Wayne, 半途出家的甜點新手,只因為喜歡甜點和料理,希望作出許多好吃的甜點分享給大家。

 

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encore15kilos@gamil.com

 

 

linda補充:

這次比賽琳達有去唷~幫大家附上一些2015年比賽作品~ 

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