A 26-year-old Spaniard is crowned the best chocolatier in the world

Lluc Crusellas (Santa Eulàlia de Riuprimer, Barcelona, ​​1996) has been proclaimed the best master chocolatier in the world in the eighth edition of the

competition , held at the Salon du Chocolat in Paris.

The young 26-year-old chef has thus become

"It has been an incredible journey. I want to celebrate it because it has been a very hard job that has had a positive reward," said Crusellas after the announcement of a victory that he wants to enjoy "while remaining the same."

The teacher also assured that he will take advantage of the award to "contribute" his knowledge to the world of cooking.

"This is an award for a job that the whole country is doing," he continued.

Crusellas also took the opportunity to thank the support of his team and assured that he wants "all the people who have been part of it to enjoy it".

Thanks to his skills, Crusellas managed to position himself in first place with 434 points, after a competition that had confirmed him as one of the favorites for the title.

Inspired by the natural environments of the mountains and by his love of cycling, during the competition he innovated with a unique technique to give one of his creations a leaf texture.

This gave an organic and natural touch to the dishes presented.

Creativity

Both the judges and his fellow professionals had praised his work and his chocolate handling techniques, especially in

in one of the tests, the most spectacular, in which he has faced 18 chocolatiers. of all the world.

In second and third place in this challenge held every two years were the Frenchman Antoine Carréric and the Greek Nicolas Nikolakopoulos.

Among the past award-winning pastry chefs are the first swords of the profession such as Pol Deschepper, Naomi Mizuno, David Comaschi, Vincent Vallée or Elias Laderach.

Crusellas' passion for cooking began when he was 18 years old, after finishing high school and starting in the summer to work in the dessert section of the

in the province of Barcelona, ​​with a Michelin star.

After that experience, she decided to fully enter the world of pastry and trained at prestigious institutions in Barcelona such as EspaiSucre and Hofmann.

Currently, he is the head pastry chef at

de Vic

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