Japanese chef crowned world chocolate master in Paris

After three days of breathtaking competition between 19 national Chocolate Masters, the winner of the third World Chocolate Masters competition has been announced. The event took place at the "Salon du Chocolat Professionnel" exhibition at Porte de Versailles in Paris (France) from 14-17 October.

At this year's world finals, organised for the third time by Cacao Barry, Callebaut and Carma, Shigeo Hirai, Sous Chef of the Grand Hyatt Tokyo, was selected as the "World Chocolate Master 2009" by an international jury composed of twenty-two leading chocolate professionals. In second place was Lionel Clement from United States and in third place, Michaela Karg from Germany. Mark Tilling, the British entrant, placed seventh.

This year's theme of "Haute Couture" offered contestants the opportunity to create chocolate sculptures based on fashion.

The jury was headed by President of Honour, Yves Thuriès, Meilleur Ouvrier de France, and included Presidents Jacques Bellanger, Meilleur Ouvrier de France, and Jean-Philippe Darcis, Belgium's First Chocolatier.

In addition to the overall winners, the jury gave special awards for "Best Praline", "Best Gastronomic Chocolate dessert", "Best Chocolate Pastry" and "Best Chocolate Showpiece". As a highlight this year, additional awards were granted for "Best Chocolate Decorated Hat" and "International Press Award".

The overall winner was awarded the World Chocolate Masters 2009 trophy specially created by leading Dutch designer Rob Verhoeven, as well as a € 25,000 prize package.

Results:
Shigeo Hirai (Japan), World Chocolate Master 2009
Lionel Clement (USA), second place
Michaela Karg (Gemany), third place

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