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Chocolate heaven in 2007
The Salon du Chocolat, the first chocolate tradeshow, will be held at Port de Versailles in Paris, from 20th to 22nd October 2007. Aimed at providing a vibrant environment in which to showcase and exchange ideas and trends in chocolate and chocolate products, the exhibition will also play host to the biennial World Chocolate Masters (WCM), the most prestigious cacao competition in the world.
Catering in Scotland meets Sebastian Kobelt, the German finalist who lives in Edinburgh and works for Compass Group at one of their premier sites…
There are fans of chocolate, there are chocolate-lovers and then, at the very furthest end of the scale, there are chocolate fanatics. Fans are people who appreciate a good quality bar every so often; chocolate-lovers crave different types of the sweet, textured decadence on a fairly regular (and addictive) basis. The fanatics, however, are in a different league – they not only love chocolate – they live, breathe, work with and dream of it. Such is the nature of their relationship with the icon of indulgence that a life without it seem as pointless and impossible as a life without oxygen. Sebastian Kobelt is a fanatic, and he's been working towards this moment for most of his adult life – a chance to compete in the finals of the World Chocolate Masters.
As Head Pastry Chef for Compass in Edinburgh, where he will return to after the Finals in October, Sebastian's experience of working closely with chocolate over the last 15 years has set him in good stead for the challenge ahead: 'Having worked for more than three years as a pastry chef on the Europa cruise ship – the best cruise ship in the world - I learnt so much about my craft in that time,' he says. 'It was top level work and the food had to be of the highest quality.'
Prior to the Europa, Sebastian worked in his native Berlin for Hilton Group, before leaving to travel around Germany, first with Hilton and latterly with Marriott. This was followed by six arduous months at a major hotel in Kuwait, as Deputy Executive Pastry Chef. 'There were 30 people in the pastry department, and I had responsibility for all of them. It was really, really intensive work – it felt like I was there 24/7 - it was virtually slavery.
Entering the German Chocolate Masters in 2006, Sebastian swept the board to take the title, an achievement which secured his place at the WCM in Paris later this year.
'There is a lot of preparation to be done for The World Chocolate Masters,' continues Sebastian. 'I have eight weeks in which to prepare, and much of my fine-tuning will go into timing. In the actual competition we will start at 8am and we will have to hand in our dessert by 10.30, and the gateaux by 11.30. You have to finish on time or you get penalised. I will have to prepare two creations, using different types of chocolate; one hand-dipped and one moulded, a gateaux and a dessert.
'I am lucky to have been given the use of the facilities at the confectionary school in Cologne, where the master courses are held. I can use their premises to prepare and practice in the run-up to the event. The facilities at the school are the best in Germany – I couldn't be more fortunate!'
The competition itself will pitch the talents of contestants from over 20 countries throughout the world, including the UK, France, Belgium, Spain, Brazil, the US, Taiwan, China, Japan, Australia and Italy.
'The Belgian finalist won in 2005,' says Sebastian. 'Italy came second and Japan came third. I think Japan will be favourite to win this year, and France and Belgium have strong chances too.'
As the German Chocolate Master for next two years, Sebastian is already considered to be one of the world's top culinary artists in his field. However, you get the distinct impression that this is still not good enough for a man who, though he is only 33 years of age, is clearly one of life's chocolate fanatics:
'A world championship doesn't come along every day and for me it is a once-in-a-lifetime opportunity to prove to myself and the world what I am capable of – it is the pinnacle of my career. And next time, you never know - I may even enter on behalf of Scotland!'
The World Chocolate Masters was launched by Callebaut, Cacao Barry and Carma as a top level competition for chocolate craftsmen and women from all over the world, promoting the creative use of top quality chocolate in all its applications.
Each of the 20 participating countries will be represented by one finalist who has won a preliminary contest in their own country. They will be challenged to create their own ultimate chocolate bonbons, a layered chocolate cake, a gastronomic dessert, a small chocolate centerpiece and a chocolate showpiece artwork in the theme of National Myths and Legends.
The title of 'World Chocolate Master 2007' will be handed to the contestant whom the judges believe has excelled in his or her respective categories.
Mark Tilling, head pastry chef at Lainston House near Winchester, is representing the UK, having won the UK heat in September 2006.
For more information and a full list of contestants, visit www.worldchocolatemasters.com, or to attend the competition and order your tickets online, see www.salonduchocolat.fr/uk
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine September/October 2007.
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