The National Chef of the Year (NCOTY) competition is always a highlight in the UK culinary calendar and as we approach the end of another year, we are going to be delving deeper into the menus the chefs served up. We are kick-starting our spotlights with the NCOTY dessert brief, which tasked finalists with creating a chocolate finale using the exceptional flavours of Valrhona as the centrepiece.

What was the brief?

Competitors were required to produce a warm or cold chocolate dessert. The dishes flavour had to be all about the nuances and flavours of the grand crus. Chefs had to showcase chocolate as the focal point of the dessert, and it needed to complement the rest of the menu. The ten finalists met this challenge with spectacular results, presenting desserts that truly celebrated the quality of Valrhona chocolate.

Here’s a closer look at their amazing creations:

Craig Edgell - Chocolate, Lavender, Honey

Valrhona Ivoire Glazed Jivara Milk Chocolate Délice, Caraїbe lavender infused ganache, Joss Bay raw honey, edible gold chocolate shard, honeycomb tuile, bee pollen and edible flowers.

Adam Fisher - Valrhona 64% Taïnori, chocolate, Earl Grey with malted Koji ice cream

Valrhona 64% Taïnori, chocolate set ganache with Earl Grey brûlée insert, sat on a chocolate sable, topped with tempered chocolate, cocoa nib nougatine and a malted Koji ice cream.

Orry Shand - Celebration of Manjari Valrhona with influences from Asia

Sprayed mousse of Manjari Valrhona chocolate with praline base, Alphonso mango, Valrhona Dulcey crémeux, candied hazelnuts, kaffir lime and Katy Rodgers yoghurt sorbet, warm miso and yuzu caramel sauce.

Paul Gamble - Chocolate, Cherry and Kirsch

Manjari chocolate mousse, sour cherries, compressed and gel, white chocolate foam, caramelised pistachio, cherry tuile.

Lee Tyler - Bananas about Chocolate

A celebration of Valrhona chocolate with rum and bananas.

Cleverson Cordeiro – I Dare You

Valrhona Manjari 64% chocolate, with a caramel praline mousse, vanilla caramel custard and a milk ice cream.

Matt Ramsdale - Valrhona Grand Crus, Burnt Almond & Creme Fraiche

Taïnori,, Millot and Opalys chocolate, burnt and candied almond, Montebourg.

Jethro Lawrence - Chocolate, pine, Haskap berry and single malt whisky

The dessert was fully centred around three of Jethro’s favourite Valrhona chocolates, each unique and very different. Guanaja 70% which is bittersweet and elegant, Alpaco 66% which is aromatic with hints of orange blossom and jasmine and Dulcey which is mellow and has an aroma of shortbread and caramelised milk.

Nick Edgar - Macaé 62% - Salted Caramel - Lime - Yoghurt

A take on the classic millionaire shortbread dish. The dish was a layered centre piece that consists of a dark chocolate crumble base, topped with a salted caramel panna cotta, then a 62% Macaé chocolate crémeux, a tempered chocolate tube filed with a chocolate and lime mousse. The dish was finished with a toasted shortbread ice cream, some salted caramel and touches of gold.

Danny Young - Valrhona Chocolate, White Miso, Passion fruit

Valrhona Araguani crémeux, filled with salted caramel set on a chocolate Feuilletine base and finished with a mirror glaze, white chocolate and miso mousse sprayed in white chocolate and cocoa butter, passion fruit sorbet, passionfruit sauce, chocolate nib tuille, chocolate pulled sugar.

What did Valrhona think about the dishes?

Valrhona, as the event’s supporter commended the chefs for their creativity and mastery: “It was an honour to support this event and we were thrilled to see the candidates excel in the art of chocolate. One of the highlights was the chocolate tempering technique, which many of the candidates mastered beautifully. The flavour pairings showcased during the event truly highlighted the unique taste of our chocolate, reflecting not only the candidates' creativity but also their ability to push the boundaries of technicity. Their talent and inventiveness embodied the passion that drives future chefs and chocolate artisans. This is exactly the reason why we support the competition, supporting the chefs to achieve excellence. Thank you to everyone who participated and contributed to making this event a true success!”