Andy Chlebana, Christophe Feyt, Stephen Durfee and Roy Pell will make up the team representing the USA in the next edition of the Coupe du Monde de la Pâtisserie (Lyon 2013). They all qualified in a test held in The Grand Rapids Community College, and were chosen out of a group of eight finalists.
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Starting with 2,500 pounds of some of the world’s best chocolate from Barry Callebaut the five contestants of the 2010 World Chocolate Masters U.S. selection competition didn’t waste any time over the two-day event, creating five different chocolate masterpieces, including a plated dessert, a multi-layered mousse cake, molded and hand-dipped pralines, and a towering showpiece made entirely out of chocolate.
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