Angel Refrigeration » Maxime Michelot from the Shangri-La, At The Shard wins the title of UK Junior Chocolate Master 2016!

Maxime Michelot from the Shangri-La, At The Shard wins the title of UK Junior Chocolate Master 2016!

Maxime Michelot from the Shangri-La, At The Shard wins the title of UK Junior Chocolate Master 2016!

The winner of the UK Junior Chocolate Master– has been awarded to Maxime Michelot, enabling Shangri La, At The Shard to retain the title of JCM for the second time in a row!

The chef de partie from Shangri La, At The Shard was crowned the UK Junior Chocolate Master after a day of intense competition on Saturday 4th June and wowed the judges and audience with his innovative culinary talent around the theme; “Majestic Opulence”.

The UK Junior Chocolate Masters demands from competitors huge amounts of concentration, nerve and expertise during the day long competition, as each is required to create a moulded snacking bar, Food on the go (dessert offering) and a chocolate showpiece. The Food on the Go was new to this edition, as this is a growing trend in the UK, and also it was a new introduction to the last edition of the World Chocolate Masters held in Paris during October last year.

The contestants represented premium venues in the country and competed with a lot of passion and skills. Maxime Michelot was representing Shangri-La at The Shard, Audrey Dufay from Madame Posh , Matthew Jones for Marc Patisserie and Bakery, Paul Stradling Commis Pastry Chef at Yauatcha, Dominic Hutchings from Coworth Park Hotel and Gabriella Cugno, Demi Chef de Partie at The Ritz Hotel.

The Jury was composed of Yolande Stanley, lecturer at Westminster Kingsway College, Will Torrent, free-lance consultant working for Waitrose and John Costello who is Development Chef at Nestle UK.

The judges said the contestants were a real credit to the industry and themselves, producing an amazing standard of work which lead to a really close contest. All showed great talent within confectionery and are certainly promised a bright future.

Maxime made the final difference by demonstrating a lot of innovative practical skills and impressive taste of his creations.

Maxime’s snacking bar was made with Cacao Barry Inaya and Alunga chocolate ganache delicately infused with Earl Grey tea and enhanced with a black current and raspberry jelly. For the Food on the Go Dessert, he created a lovely choux bun with a tonka cremeux and Alunga mousse. His showpiece was quite risky with a thin base, an impressive height, and topped with a crown to respect the theme Majestic Opulence.

The Shangri La has retained the award for the second year, as former winner Quentin Bechard also from the Shangri La, passed over his title to Maxime. Special guests Mark Tilling and Samantha Rain our 2014 UK Junior Chocolate Masters and both Crème De La Crème winners supported the event.

The organisers would like to thank the sponsors: Les Vergers Boiron, Home Chocolate Factory, Elle & Vire, Russums, Thermomix and Angel Refrigeration for their generous gifts for all contestants.

All the contestants deserved awards as they all showed real passion and skills in their work. All the organisers would like to thank the participants for their dedication and wish them the best in their future!

For more information on the competition, please call 01295 224721 or email axelle_jeangirard@barry-callebaut.com