World chocolate master

 
The competition
About
 The World Chocolate Masters is the world’s leading global culinary competition solely dedicated to the art of chocolate.
 The World Chocolate Masters is the only competition in the world solely dedicated to the creative use of chocolate. During the last edition, held in October 2011, Frank Haasnoot amazed the world with mysterious chocolate sculptures and stunning flavours. After 3 days of intense competition at the highest level, he impressed the jury most and led the Netherlands to victory.
‘The Architecture of Taste’ is the new theme that is set to inspire the participants of the next edition. Inspiration, creativity, design and innovation are all words that spring to mind when you think of architecture. From the Guggenheim in Bilbao over the National Stadium in Beijing to the New Museum of Contemporary Art in New York, a wide variety of awe-inspiring buildings reminds us of the seemingly limitless possibilities of architectural craftsmanship. And they all have something in common. Each of these marvellous constructions is a great expression of the brilliance of the human mind.
For the 5th edition of the World Chocolate Masters, we will challenge the contestants to apply some of that architectural brilliance to the world of taste. Creating a chocolate cake, dessert and praline must be approached in the same way as creating a whole building. Patissiers, Chocolatiers and Chefs will have to express their architectural skills through taste. They will need to analyse and compose with flavours. They will need to study and design new shapes and textures. And most importantly, they will need to innovate and thrill.
To successfully complete this new challenge, the contestants will have to demonstrate their talent and creativity, and give a whole new dimension to the world of chocolate gastronomy. In short, the contestants will need to create a brand new architecture of taste, texture and experience, in which chocolate plays a fundamental role.
What is it like to participate in the World Chocolate Master's? What is it like to feel to be part of the competition and to be acknowledged as one of the greatest chocolate craftsman on the planet? Listen to the stories of the three winners of the 2009 Final and their advice to future contestants.
Japanese Contestants
Akihiro Kakimoto
Profile
42 years old Mr. Kakimoto is currently living and in charge of Chef Chocolatier at “Salon de Royal” in Kyoto (the head office of this shop is in Osaka). He has had several titles in the different competition in pastry and chocolate such as Gold Medal at Japan Cake show in Chocolate craft section etc. Now he has got the title of “Japan Chocolate Master” and will challenge for the world final of WCM 2013 in Paris.
“With this age, firstly I had relieved to hear the result” said Mr. Kakimoto reviewing his tough practice and preparation for this competition. “It will surely be the tough year again heading Paris for the World Final, but I will go to grab the world title!”
From now, he will start further practice and training to prepare the world final. The previous winners and senior chefs will give him advises and training and will prepare together as “Team Japan” for the world final in 2013.

Potential health effects

Do you know whether there is any effect on our body chocolate and cocoa?

Efficacy of a variety of cocoa polyphenols
  Active oxygen which is said to be the cause of various diseases such as cancer and arteriosclerosis. Have drawn attention now, and that is working to reduce the polyphenol. Polyphenol is included in many red wine, chocolate is are contained in a large amount of much more than that.

1.Prevent hardening of the arteries.
  Cocoa polyphenols, prevent hardening of the arteries or from proceeding cholesterol accumulates in the fibers of the arteries, in response to oxidized LDL-cholesterol, has been confirmed by the rat and human.

2.Hope to cancer prevention
  Are many mechanisms of cancer is a place still unknown, but has been left, mutagens cause mutations in the DNA of the cells first, cancer caused by activated cells promoting substances came to the cans and then I thought then.
However, when added at the same time as the cocoa polyphenols mutagens in vitro, cell DNA mutation that is suppressed when I was confirmed.

3.Overcome stress
  Was given a cocoa polyphenol in rats under stress physically, I was found to adapt well to stress. That the resistance is strengthened even for psychological stress was confirmed also.

4. Effect on allergy and rheumatic
  Allergies such as hay fever and atopic dermatitis has become a major issue as one of the modern disease, was given a cocoa polyphenols in mouse, working excessive active oxygen that causes the allergy was significantly suppressed. Where people were asked to eat a chocolate further, I have seen the same effect.

+Cocoa suppress the pathogen, also effective for wound healing+
  Such as suppressing O-157 pathogenic E. coli is known for food poisoning and heavy Helicobacter pylori associated with gastric ulcer or deep is the increase, in addition to be effective in bacterial infections, cocoa patients with severe drinking cocoa every day to heal the wound that has been confirmed faster.


+Not fat in chocolate+
  There are chocolate experiments challenged fat! Into this common misconception. When compared with standard diet-raised rats, the rats were replaced in the 20% of the diet chocolate, no difference in body weight if the calories the same, I could not see obesity as well. What did you eat much more than looking for causes of what fat is the important thing I was not been verified.


+Effective in preventing dental caries in cocoa component+
  The green tea and oolong tea that contains the ingredients effective anticaries is known, the components cocoa is effective to reduce the bacterial caries than those suppress the progression of dental caries in rats infected with bacteria cavities addition I have also found.


+Scent of chocolate enhances mental activity+
  That the smell of chocolate will raise attention and concentration, memory skills, but was confirmed from the experiments and learning brain waves of people, it is more ate chocolate Furthermore, it was found that the reaction time of the start of the track and field is shorter .

+The mineral-rich chocolate+
  Chocolate is a nutritionally balanced food rich in minerals calcium, magnesium, iron, and zinc. It is a good balance of calcium and magnesium in particular want to pay attention. Magnesium insufficient to increase the risk of heart disease is generally known.

Place of production of chocolate

According to the statistics of the International Cocoa Organization, worldwide production volume of the year 3.63 million tons in 2009-2010, Africa accounted for over two-thirds, divide in Latin America and the rest of Asia and Oceania.

1, Cote d'Ivoire - 1.2423.000t
2, Ghana - 632.000 t
3, Indonesia - 550.000 t
4, Nigeria - 235.000 t
5, Cameroon - 205.000 t
6, Brazil - 161.200 t
7, Ecuador - 143.700 t
8, Togo - 101.500 t
9, Dominican Republic - 58.300 t
10 Peru - 42.900 t

The characteristics of cocoa production, unlike other tropical cash crops such as coffee and bananas, that in the large-scale plantation production is not common, and the like. It can determine the reason for biological properties of the cocoa plan.Cacao trees are shade-tolerant trees, must be grown in the shade of other trees to be large. Signed with landowners an agreement to develop the land undeveloped workers, grow cacao trees in its shade while raising crops for staple foods such as cassava and bananas, in Ghana, the profit that he leaves enough cocoa to grow to that of the landlord, contract workers to those of the other half is done once flourished, was the driving force behind the growth of cacao production down the middle half of the land and development now.


Central America
-Trinidad
It is often stated that it is not, I would not think it's good, Trinitario species which allotted Forasutero high seed production and if there criollo and Trinidad. Because it is a small island in the Caribbean, the less the amount of naturally produced. Peculiar sweet smell, I have a somewhat sour and bitter.

-Costa Rica
Less characterized by mild acidity, nuances of caramel and golden raisins.

-Dominican Republic
Up CFC strong spicy aroma with reminiscent of cloves and nutmeg is characterized by rich, deep flavor is.

South America
-Ecuador
Although there is a rich cocoa Ecuador low acidity, with a smell like a flower. More than 20 kinds of cacao in Ecuador have been grown, top quality products at Ariba, remain much fruit and floral aromas of mellow.
-Venezuela
Aroma is mild, it is not a single. Moderate acidity.

-Brazil

-Peru

-Ghana
Light a rounded flavor.

-Côte d'Ivoire

Southeast Asia
-Madagascar
Fairly high acidity and rich. Distinctive taste.

-Ceylon

-Sumatra
Features pleasant acidity.

Types

Basic types of chocolate


・Bitter chocolate
  Milk does not turn, refers to the chocolate cocoa mass is 40-60%.

・Milk Chocolate
　It is a chocolate that contains milk. As milk, whole milk powder, skim milk, cream milk powder is used.

・White chocolate　
　It is made ​​by adding chocolate milk, cocoa butter and sugar.
・Chocolate raw
　In edible chocolate kneaded the dough water content, such as whipped cream and chocolate liquor, shelf life is short for many moisture in general.

In addition to the basic material, there is also a form of various chocolate using different materials


・Gianduja chocolate
It is then roasted chocolate, plus the crushed hazelnuts. Italy is the home of chocolate.

・Praline
Is what I was mixed with almond or hazelnut chocolate mix boiled down with sugar to make caramel, roasted, melted mash.

・Ganache
I made ​​warm melted chocolate to cream, or add a generous amount of cream to the melted chocolate.

・Rochet
Means rock in French, this chocolate. As its name suggests, a sense of rugged that was produced in almonds, is indescribably unique.

・Truffle
Chocolate truffles in the shape of the famous luxury food French cuisine. I put the ganache in the middle made​​.


There are many types of chocolate other. Might be better to try to compare a variety of eating chocolate looking for!