The World Chocolate Masters

6th WCM Final - “The Inspiration from Nature”

About WCM Final

The World Chocolate Masters is the only competition in the world solely dedicated to the creative use of chocolate. It is also the only competition in its league where chocolate professionals – pastry chefs, chefs and confectioners – perform individually and not as a team. That makes the WCM comparable to top sport or art performance, where individual strength and creativity create excitement.

From May 2015 until April 2016, National Pre-selections was held in 20 countries in all over the world and awarded the title of “National Chocolate Master” to the winner. Each National Chocolate Master will start their journey again and enter to compete in the 6tsh World Final, in the end of October 2016 in Paris for the coveted title “World Chocolate Master 2016”.

Roger Fok, representing China at WCM Final

Roger Fok from Hong Kong became China Chocolate Master and will represent China at World Chocolate Masters Final 2016 Paris.

Pastry chef Roger Fok started his professional career in 2006 at the Konglong hotel in Hong Kong before taking up the position of Pastry Supervisor at the JW Marriott (also in Hong Kong) where he works under the tutelage of some of the world’s most renowned chefs. Always out to improve his all-round skills and challenge his own limitations, Fok regularly partakes in culinary competitions. As a member of the Hong Kong national team he won first prize at the 2013 Salon Culinaire Mondial in Switzerland. His participation in the 2013 Top Patissiers in Asia, which was held in Japan, earned him third place.

The Schedule of the Final Competition

The World Chocolate Masters will be held at the Salon du Chocolat in Paris from Wednesday 28th till Friday 30th October.

Porte de Versailles
Paris 75015

The competition requires each contestant to create the following, inspired by this year’s ‘Inspiration from Nature’ theme:
  • • Chocolate showpiece
  • • Sweet snack on the go
  • • ‘My Or Noir’ story
  • • Moulded praline
  • • Patisserie of the Day
  • • Artistic creation titled: ‘Where Nature Goes’

A jury of culinary professionals will judge the creations, taking into account presentation, taste and technical skills. Apart from the individual jury awards, a press award will be presented for both the moulded praline and the artistic showpiece. A social media award will be given for the artistic showpiece that received the most spectator votes.

All 20 candidates will go head to head with each other during day 1 and 2 of the competition final, but there will be a selection of the top 10 finalists at the end of the second day. These top 10 finalists will advance to day 3 of the competition, during which they’ll create the Patisserie of the Day and the artistic creation titled: ‘Where Nature Goes’.

GROUP 1: Germany/UK/Japan/Latin America/Spain/Russia/Taiwan/Netherlands/Canada/Poland

GROUP 2: Turkey/China/Brazil/France/Switzerland/Belgium/USA/Korea/Scandinavia/Italy

The Theme of the Final Competition

Nature proofs to be a strong source of sensorial inspiration. Whether it is the colour of flavors, the sounds of the ocean, the change of seasons, nature is all around us and affecting our moods. At the same time we want more pure, authentic and high quality ingredients. For us, food is more than just food.

For the 6th edition of the World Chocolate Masters, Pâtissiers, Chocolatiers and Chefs will have to play with colours, shapes, scents, textures…to tickle Jury’s senses. We like to invite chocolate creators around the world to explain us how natural products are shaped and transformed into a delightful story with cacao and chocolate at the heart.

Who will be the next

The World Chocolate Masters is an inititative of the leading Gourmet brand Cacao Barry® part of the Barry Callebaut group (

About Cacao Barry® (

In 1842, Charles Barry travelled to Africa to seek and harvest a selection of cocoa beans that would enable him to become the very first chocolate connoisseur. Expanding to Latin America, Cacao Barry® soon perfected the art of transforming raw natural ingredients into the most refined and delicate cocoa and chocolate products.

Fueled by over 170 years of cocoa and chocolate expertise across the world, Cacao Barry® innovates and supports both farmer's and Chef’s needs.

With a deep-rooted understanding of the very source, Cacao Barry® brings great cocoa from remarkable places to celebrate the diversity of flavors and origins to truly unlock its sensorial richness.

Supported by our complete palette, ranging from cocoa, chocolate couvertures, pralines to exclusive plantations and customized chocolate recipes by Or Noir™, together with our global network of Ambassadors and Chocolate Academy™ Centers, it is our mission to support Chefs in their daily challenge to delight customers with unique chocolate flavors and creative pairings in signature dishes.

Barry Callebaut (

With annual sales of about CHF 5.9 billion (EUR 5.4 billion / USD 6.0 billion) in fiscal year 2013/14, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The company runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of over 9,300 people.

Barry Callebaut serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers.

The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.

Barry Callebaut is committed to a sustainable cocoa production through its “Cocoa Horizons” initiative, and to help ensure future supplies of cocoa as well as improve farmer livelihoods.