Business and Operations
Nishant Amin crowned Canadian Chocolate Master
By Bakers Journal
By Bakers Journal
Nishant Amin has been crowned the Canadian Chocolate Master. Amin, a pastry chef at Richmond Station in Toronto, will represent Canada at the Cacao Barry World Chocolate Master final in Paris in 2022.
The competition is presented by Cacao Barry. Winners in several categories impressed the judges:
Jérémy Monsel won the best #DESIGN. His design takes inspiration from nature and weaves it seamlessly into his vision of a TMRW when nature and technology work as one. The whale produces energy via wind turbines showing what the future might look like if we decide to change, fight for biodiversity and put a real effort behind creating food and energy resources that work with nature instead of against it.
Nishant Amin won the best #SNACK with his Power Trail recipe. Nutty with lots of seeds, and Fleur de Cao to bring out a hint of flowers, balanced with the sweetness of maple, dates, buckwheat and oats.
Nishant Amin won the best #BONBON with his recipe called Hope: strawberry and baco noir combined with Espelette pepper and Cacao Barry Inaya Dark Chocolate, encased in a dark chocolate shell. Sweet, sour and with a pinch of heat.
Jérémy Monsel won the best #TASTE. Inspired by the Ecosystem & the Nature, Jérémy made his recipe from a natural & chocolate shortbread, chocolate soufflé, Zéphyr Caramel whipped ganache & raspberry confit.
Nishant Amin won the best #YOU. He was able to present a mood board showcasing the creative choices he has made and why, and to explain his story, motivation and vision of the TMRW.
An immersive WCM Bootcamp for all finalists will be held in March ’22. It will be hosted by the Chocolate Academy Centre in Montreal. There, all finalists will meet for the first time. During 3 days, they will be immersed in inspirational sessions to start preparing for the World Final.
See more of Amin’s creations HERE.
Watch a video of the Canadian Chocolate Master at work.