TOMMASO GROLLERO FROM ITALY IS THE WORLD CHOCOLATE MASTER 2026

Lyu Haoran from China and Keita Koshimizu from Japan complete the podium at the Antwerp Grand Final

27/10/2026

27 October 2026, Antwerp, Belgium — Tommaso Grollero has been crowned World Chocolate Master 2026, earning one of the most renowned titles in international chocolate craft. The winner was announced today at Antwerp’s historic Handelsbeurs, concluding two days of competition among 15 regional champions at the World Chocolate Masters Grand Final. Organized by Callebaut, the World Chocolate Masters brings together leading chocolatiers from around the world to celebrate and advance the craft of chocolate.

The finalists competed under the theme “Play & Taste,” taking on four challenges designed to test flavor, technique, artistry, storytelling and commercial thinking. Across the competition, the jury assessed their work for sensory excellence, technical execution, creativity and emotional expression—with taste as the ultimate measure of mastery.

“I can’t believe it. Just being among the finalists was already such a great achievement. Over the past nine months, I have worked towards this moment together with my team, and I am deeply grateful to every one of them who helped make it possible. It has been an incredible journey — and winning makes it all the more special.” said Tommaso Grollero. 

Tommaso Grollero’s The Invisible helped set him apart in a field of leading international talent. The work asks a simple question: how do you give shape to something you cannot see? Through an extraordinary optical illusion, it explores the subjective nature of taste. From one viewpoint, the sculpture presents a familiar, harmonious image; shift perspective, and it transforms into an explosion of shapes and movement, revealing the complexity behind every flavour.

“Across the four challenges, Tommaso Grollero showed an exceptional ability to connect flavor, technical precision and a distinctive creative vision. The title is not decided by one striking creation alone; it recognizes the consistency and clarity of a chef’s approach to taste. That combination made Tommaso stand out in an exceptionally strong final,” said Amaury Guichon, Head of the World Chocolate Masters jury. 

China and Japan take silver and bronze

Lyu Haoran of China and Keita Koshimizu of Japan completed the podium at the Antwerp Grand Final, taking silver and bronze, respectively. Haoran also impressed the jury, winning the Best Bonbon and Best Share awards. Canadian superfinalist Jérémy Monsel received the Best You award, while Grollero added Best Taste and Best Design to his World Chocolate Master title. Sanghwa Lee takes home the jury standout award.

The start of a new chapter

The World Chocolate Master title recognizes outstanding creativity, craft and innovation, and has shown to be a springboard for the winner’s professional career. Alongside the distinction itself, the competition offers international visibility and access to a global network of chefs and chocolate professionals. For Tommaso, the title marks a major personal achievement, and the start of new possibilities.

Since its first edition in 2005, the World Chocolate Masters has grown into a global moment for chocolate. By bringing together talented artisans and showcasing their work, it celebrates the diversity of contemporary chocolate craft and offers a glimpse of ideas that may influence the profession in the years to come.