Bold Italian chocolatier Tommaso Grollero has been named as the World Chocolate Master 2026, at a glittering awards ceremony held in Antwerp, Belgium, writes Neill Barston.

Confectionery Production magazine was on hand to see the action, as the experienced industry specialist fought-off competition from 14 other leading practitioners from around the globe.

Battling against the clock, the chocolatiers were given a series of challenges that tested their design and execution skills to the limits, with the assembled audience marvelling at their collective artistry.

Set over two days this week, the event took on an almost ‘Eurovision’ style event atmosphere, with flag-waving fans gathering to spur on their respective favourite contestants.

Organised by Callebaut, the gourmet division of the Barry Callebaut group, 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, pictured main image.

As the organisers noted, the winner’s entry, ‘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 flavour, technical precision and a distinctive creative vision. The title is not decided by one striking creation alone; it recognises 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. ​

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 super finalist 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.

Among the finalists was British-based chef Ian Mark, with 18 years of experience competing on culinary teams, including winning numerous gold medals and accolades, for Bake Off: Crème de la Crème and creating the official RAF centenary cake, represented the UK and Ireland at this year’s global final.

“The experience has been amazing. I gave it my all and couldn’t have done any more. Nothing fell over, and everything went out on time,” said Ian Mark. “I couldn’t be prouder of what I achieved. It’s been a brilliant experience.”

The World Chocolate Master title recognises 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.