Tag Archives: Kanjiro Mochizuki

Rebecca Carins wins World Chocolate Masters Qualifiers Australia 2014

Rebecca Carins - Chocolate Showpiece - World Chocolate Masters Australian Qualifier 2014 - Close upThree master chocolatiers, Rebecca Carins of Savour Chocolate & Patisserie School in Melbourne, Elicia Chan and Sassi Matteo competed on Sunday, May 25 for the opportunity to represent Australia at the World Chocolate Masters next year in Paris.

 

Visitors watched in awe as the entrants created individual chocolates, an entremet and a chocolate sculpture around the theme “Inspiration from Nature”. These products were created in eight gruelling hours of competition organised by Australia’s ‘Queen of Chocolate’ Kirsten Tibballs and proudly presented by Callebaut and Cacao Barry.

 

Rebecca Carins - Chocolate Showpiece - World Chocolate Masters Australian Qualifier 2014 - WorkingArriving at 6am to begin judging the contenders were Kanjiro Mochizuki from The Imperial Hotel Japan, considered one of the world’s leaders in sugar work and has served on the jury of the National Pastry Team Championship and Coupe de Monde in Lyon. He was joined by Adriano Zumbo of Adriano Zumbo Patissier, and Deniz Karaca, who was placed third when he competed in Paris at the World Chocolate Masters 2013.

 

Unusually warm weather in Winter saw contestants swelter in the Hordern Pavillion, not at all ideal for chocolate. Unfortunately for Sassi, the heat caused his showpiece to welter and fall. Fortunately, he made a miraculous recovery and was able to finish his chocolate showpiece in time.

 

It was Rebecca Carins’ who withstood the heat of the competition and took out the major prize, a Robot Coupe Blixer 3 and the opportunity to compete in the Asia Pacific World Chocolate Masters Qualifier in Taipei. As runner up, Elicia Chan won a trip overseas to Taipei to watch the Asia World Chocolate Masters Qualifier.  For third prize, Sassi Matteo won a class with 2013 World Chocolate Masters Champion Frank Haasnoot at Savour Chocolate & Patisserie School.

 

Rebecca’s remarkable chocolate showpiece is now on display at Savour. Stay tuned for more on Rebecca’s journey to Taipei.

 

Kanjiro Mochizuki Sugar Showpiece Demonstration at Savour

Savour is delighted to announce the return of Kanjiro Mochizuki to our shores with a Sugar Showpiece demonstration. Kanjiro is considered one of the world’s leaders in sugar work and previously taught at Savour in 2012 with rave reviews from students!

 

Kanjiro Mochizuki is the Executive Pastry Chef at The Imperial Hotel in Japan, the most prominent, historical hotel in the country. In 2002, Chef Mochizuki won the award for Best Sugar Showpiece at the World Pastry Team Championships. Previously he has served on the jury of the National Pastry Team Championship and Coupe de Monde in Lyon.

 

In this 3.5 hour demonstration, Kanjiro will be teaching attendees how to make sugar showpieces from scratch. Watch on as he creates pulled sugar flowers, ribbons, uses blown sugar to create figures and more in this not to be missed demonstration. This is an extremely rare opportunity to learn sugar work techniques from one of the world’s best.

 

Click here to book this amazing once-off demonstration.

 

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