The World Chocolate Masters in Paris is the pinnacle of the confectionery profession – and for the first time, a Hungarian will be there. In the regional rounds, competitors were given the theme of Tomorrow to work with, bringing in art, science, technology and design. The idea is that Europe’s best pastrymakers should shape the chocolate of the future.
Attila Menyhárt had to make a 100 percent vegetable-based creation, a bonbon and a chocolate sculpture weighing up to 5kg in under 8.5 hours. In addition to the taste and overall visual appearance, the jury appreciated Attila’s meticulous design and maximalist approach embodied in the end result. In addition to first place, Attila also won the audience award for his chocolate statue.
His design was inspired by cocoa, echoed in the appearances of a cocoa tree, cocoa flowers and cocoa beans. He added several twists to the recipes, where local specialities such as lavender from Tihany, peppers from Szeged and pumpkin seeds from Őrség were used, the latter in the form of a sweet chocolate spread or gianduja.
Attila, head confectioner at the Four Seasons Gresham Palace and its Kollázs Brasserie & Bar, started his career at the age of 14. He continued the profession on ocean-going cruise ships and then worked for decades at some of Europe’s most renowned confectioneries. He has been building his own independent brand, Meinhart Patissier, since 2015, and joined the Gresham in 2017.
