Janssens and the seven other finalists had four hours to create a dessert featuring Valrhona's dark chocolate and based on the theme, "Gastronomy and Culture." Janssens said he aimed to create "a dessert that would reflect the theme and matches the Nyangbo flavor profile." His dessert included a combination of yuzu, Valrhona 72 percent araguani, matcha and ginger.
The chefs were judged on technique, taste, use of textures, recipe originality and creativity and pairing of flavors. First prize went to France's Marike Van Beurden of Maison Pic in Valence, Kanako Sakakura of Norway received second place and Yannick Ferraton of Austria took third place.