The World Chocolate Masters, the world’s most prestigious culinary competition dedicated to the art of chocolate, has unveiled the international jury for its 2026 Grand Final. Taking place this October, the competition will see 15 of the world’s most talented chocolatiers go head-to-head in a creative chocolate showdown. The jury is comprised of top chefs and artisans, each a master in their own right, and perfectly placed to judge the chocolate creations that will be presented at the competition, under the leadership of Head of Jury Amaury Guichon.
The World Final competition, held every three years and organized by the renowned chocolate producer Callebaut, is a platform for innovation and a celebration of the finest chocolate craftsmanship.
For the 2026 edition, the theme is “Play & Taste,” inviting the 15 finalists to push the boundaries of techniques and explore taste to create a new future for chocolate. What is created at the World Chocolate Masters finds its way to the high streets in the years to come.
The jury will be presided by pastry chef and chocolatier Amaury Guichon (USA) as Head of Jury. He is joined by Spanish pastry chef Jordi Roca, who will serve as Head of Sensory Evaluation and pastry chef and television personality Kirsten Tibballs (Australia) who will be Head of Technical Evaluation.
The panel of national judges, each representing a participating region, is a testament to the global character of the competition. They include:
"This jury exemplifies the very best that the chocolate world has to offer," says Martin Diez, Sr. Director of the Callebaut Global Chocolate Academy. "These are not just experts; they are innovators who are shaping the future of chocolate. Their collective knowledge, combined with their individual specialties, will provide the finalists with invaluable feedback."