Eight chefs competed to be named Mexico’s Chocolate Master, but Luis Robledo of Tout Chocolat took home the honor and will compete at Barry Callebaut’s 2011 World Chocolate Masters competition in Paris next year. He’ll be up against 17 other chefs, including Sylvain Bortolini, assistant executive pastry chef at Bellagio Las Vegas, who will be representing the United States after his win at the U.S. Selections in September.

Chef Robledo is a highly accomplished pastry chef and chocolatier who has learned from and worked with chefs like Daniel Boulud, Francois Payar and Frederic Bau in New York City and Paris before becoming executive pastry chef at Le Cirque and the Four Seasons Hotel in New York City. Now back in Mexico, Chef Robledo has his own chocolate business, Tout Chocolat, as well as a consulting business.


Second place at the Mexico National Selections for the World Chocolate Masters went to Aaron Alejandro Santana, pastry chef at the Hotel Presidente Intercontinental in Mexico City. Third place went to Oswaldo Tapia, pastry chef at the Colegio Superior de Gastronomía in Mexico City.