Cacao Barry – the world’s leading brand of high-quality French chocolate and cocoa products for gourmet chocolate professionals – invites pastry chefs and chocolatiers to apply to participate in the U.S. national selections of World Chocolate Masters. World Chocolate Masters, now it its sixth edition, is the only global culinary competition dedicated entirely to the art of chocolate. The competition provides chocolate artisans and chefs a forum to showcase their abilities in creating chocolate showpieces, pastries, pralines and desserts.

The U.S. national selections will be held November 6-8 at the Chocolate Academy Centre ™ in Chicago. During the three-day competition, each contestant will make a large chocolate showpiece that conveys the competition theme – “Inspiration from Nature.”

Nature proves to be a strong source of sensorial inspiration. The showpieces designed by the contestants will reflect the beautiful colors, shapes, scents, and textures found in nature. The use of pure and high quality ingredients will lend further authenticity to each chocolate creation.

Two new judging categories, Cake of the Day and Chocolate to Go, will be introduced to this year’s competition. Cake of the Day will require contestants to create a multi-textured cake, explicit in chocolate taste, and prepared with fresh daily ingredients. The Chocolate to Go category will challenge contestants to create and execute a concept for a chocolate snack or finger food that can easily be consumed on the go.

In addition to the showpiece, Cake of the Day and Chocolate on the Go assignments, contestants will be judged on a moulded praline and moulded bonbon application. 

The winner of the U.S. national selections will advance to the 2015 Cacao Barry® World Chocolate Masters final competition in Paris, where he or she will compete against artisans from approximately 20 other countries.

Chocolate professionals interested in participating in the national selections of the World Chocolate Masters can download the application at

All inquiries related to the application process can be directed to Andrew Gioia, or (312) 496-7493.

Applications must be received by Friday, July 4, 2014 to be considered.