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Whether they’ve created the most sumptuous sponge cake or the perfect praline, Barry Callebaut – the world's leading manufacturer of high-quality cocoa and chocolate products – is asking culinary professionals and students to submit their best recipes using the Cacao Barry brand of super premium French chocolate for the chance to win more than $35,000 in prizes.

Barry Callebaut today announced that seven of the country’s leading pastry chefs and chocolatiers have been selected to compete in the U.S. selections for the World Chocolate Masters – one of the most elite competitions for chocolate craftsmen from all over the world. 

On Thursday, 25th of February 2010, regional press conferences took place in Bruges, Antwerp, Brussels and Wieze. Reason for this was to announce to the Belgian regional press that 70 Belgian artisanal chocolatiers are alternately leaving for Shanghai to give chocolate demonstrations in the Chocolate Corner of the Belgian/European pavilion.

To the delight of chocolate enthusiasts and home chefs throughout North America, today at the Fancy Food Show in San Francisco introduced a new line of its popular Callebaut Belgian chocolates designed especially for the consumer market. 

After three-days of breathtaking competition between nineteen national Chocolate Masters, the results of the third World Chocolate Masters competition have been announced. The event took place at the "Salon du Chocolat Professionnel" exhibition at Porte de Versailles in Paris (France).