the pastry chef Raul Bernalfrom the Lapaca pastry shop in Huesca, has won first prize in the I DPAS Contest for the Best Artisan Chocolate in Spainan initiative of the professional publication dulcypas Y Books For Chefs. In this first edition of the contest, held last Friday, January 27 in Sant Cugat (Barcelona), more than one hundred professionals from all over the country have participated, a success in calling for awards that aspire to become a reference in pastry and chocolate artisans in Spain.
Dulcypas has launched this contest with the aim of revitalize the sector of artisan chocolate in our country, especially the production of signature chocolates, a product that was once considered almost luxury and of great value that has seen its quality diminished by industrial mass production.
With a total score of 492 points, the hottie by Lapaca from Huesca pastry chef is a small delight with a careful aesthetic finish, made from lemon, yuzu and hazelnut in different textures, which keeps inside various preparations such as cookies, praline gel and ganache.
With only half a point of difference, the Humo de The Caller Manin Sucrefrom Cangas de Narcea (Asturias), and the chocolate shop closes the podium Exalt Chocolates from Reus (Tarragona), with its Asiàtic chocolate, which has obtained 484.5 points.
The jury, led by Ramon Morato and made up of professionals of recognized prestige in the sector such as Yann Duytsche, Saray Ruiz, Marike Van Beurden, Miguel Moreno or David Gil, has proven blindly all the candidates, selecting in a first round 33 finalists who would finally compete for the first place. Aspects such as the originality of the proposal, presentation, flavor and textures have been valued.
Among the requirements imposed by the competition rules was the obligation to keep the chocolate as a great protagonist, both in the filling and abroad, and that had at least two textures different inside. From there, unleash the creativity of each professional.
Morató, one of the most nationally and internationally recognized Spanish pastry chefs and creative director of Cacao Barry, has highlighted the surprising combination of flavors in Bernal’s bonbon, “a amazing citrus burst and addictive, with an impeccable and fine finish”.
Photos | Dulcypas-Lapaca
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