De Buyer creates mould for winning Best Travel Cake by Barry Johnson at the World Chocolate Masters final

Posted on Nov 27, 2018

Barry Johnson, pastry chef and chocolatier achieved a formidable 8th place in the World Chocolate Masters final on 2nd November 2018. This competition is the world cup for chocolate craftsmanship – an initiative of Cacao Barry to advance creative artisanship with chocolate and put new talent in the global spotlight.

French manufacturer de Buyer was one of his sponsors for this world competition. Barry Johnson’s Chocolate, Orange and Coriander Battenberg made with a bespoke mould by de Buyer was awarded the best Chocolate Travel Cake in the competition acquiring 79 points out of 100, an amazing achievement.


Barry’s concept was an hexagonal-shaped cake consisting of two different sponges, bitter orange jelly, ganache, gianduja and marzipan. Following Barry’s initial designs, de Buyer’s R&D team developed and created the final mould that Barry used at the world final. De Buyer have a history of working closely with top chefs preparing for competitions including world pastry champions to design and develop new pastry equipment which then enters de Buyer’s standard product range for other chefs to use.


De Buyer also supported Barry with standard pastry and cookware equipment (baking trays, one-piece spatulas, whisks, Affinity sauce pans, stainless steel ladles and nozzles, etc…) that he used during the competition.

De Buyer is already a sponsor of the Association of Pastry Chefs and Claire Clark Academy so sponsoring Barry Johnson for such a major international competition continues de Buyer’s brand commitment to support the professional pastry world in the UK.

Signature FSE supports de Buyer for food service in the UK.

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