You became the youngest person to win the World Chocolate Masters in 2022. What does this mean to you?
It means we’re making strides in the industry and that it’s more alive than ever as it’s going to keep growing. At the end of the day, it really doesn’t matter how old you are, though. It always feels special. 

Who was the first person you called after winning?
My boss; he has supported me from the start. The aim was to win, of course, but also to grow and learn, which we achieved. 

What led you to patisserie and chocolate? 
My family doesn’t come from a pastry or chocolate background; what caught my attention is the creativity required to work in the industry. Ultimately, though there are a thousand ways to make a product, it’s seeing the joy on a person’s face as they eat it that drives me. 

What’s next for you?
It feels like I’m in a dream. I’m very young and I therefore have a lot to learn. The WCM sharpened my skills and knowledge, from the product level, the marketing level, the communication level, and personally. It has opened many doors. 

What do you consider the best chocolate in the world?
I really like Indonesian chocolate. It is a little different from the rest because of the drying process they use, which gives it a unique flavour.  
 

How did you prepare for the World Chocolate Master 2018 and what lessons have you carried forward?
The first five or six months of the preparation year were entirely dedicated to developing with the team, coming up with and changing ideas, while the second half was all about training to make sure I could complete everything in time. During this time, I learned not to be stubborn; if ideas don’t work after the second or third attempt, you have to approach the task from a different angle. We ended up developing a lot of recipes that we now sell in our stores. 

The fresh taste of Läderach chocolate is revered around the world. What makes it so special?
We manage most of our supply chain, from making the chocolate ourselves to distributing it in our stores, which allows us to keep timelines short, and our chocolate deliciously fresh. 

As head of innovation, what do you foresee as ‘the next big thing’ in chocolate? How are people’s tastes and priorities evolving?
One of Lluc’s products that he created for the 2022 final – a snake-inspired dessert using banana peel – was symbolic of a larger movement in chocolate towards recycling or upcycling ingredients. We’re seeing it more and more now. 

Health is also a big concern now. Darker chocolates and vegan products are becoming more popular. But overall, I think the quality and indulgence of chocolate is always going to be key to its enjoyment. 

Do you eat chocolate every day? How much do you think you eat in a week? 
I eat chocolate every day. How much? That’s difficult to say, but I’d say 50g or so. I love to taste different kinds – sometimes I compare dark single-origins, sometimes it’s milk with caramelised hazelnuts. 

Most unusual chocolate flavour you’ve tried?
Bacon-flavoured chocolate from a brand in Austria!