Breaking the mould

The Chocolate Masters was launched in 2004 after a merger of two existing international competitions, and is now the world’s leading culinary contest devoted solely to chocolate Photograph: Felix Clay/Guardian

Six chocolatiers battled for the crown during the day-long competition, creating two edible sculptures, a plate of pralines and a dessert Photograph: Felix Clay/Guardian

Appearance is important, but flavour is vital Photograph: Felix Clay/Guardian

Both dipped and moulded pralines are assessed Photograph: Felix Clay/Guardian

Many finalists work as pastry chefs, so the dessert element is often their strong point Photograph: Felix Clay/Guardian

Thomas McArthur, from Whittlebury Hall Hotel in Northamptonshire, was "gutted" after his showpiece sculpture collapsed under its own weight. "I'll definitely not be back next year", he said Photograph: Felix Clay/Guardian

Andrew Gregson-Brown, a self-taught cake and chocolate-maker, found the heat difficult to deal with, but improvised when his planned showpiece didn't go according to plan. "The key is practice, practice, practice", he concluded Photograph: Felix Clay/Guardian

Richard Heppell worked well under pressure, perhaps thanks to his RAF training, where he works in the little-known culinary arts team Photograph: Felix Clay/Guardian

Sebastien Kobelt, a former German champion now based in the UK, this year managed a slightly disappointing third place Photograph: Felix Clay/Guardian

The youngest competitor, Oliver Drayton (seen here on the right), was thrilled to come second in his first Masters appearance. "I've never done a competition before, but it went a lot better than I expected", he said Photograph: Felix Clay/Guardian

But it was the reigning champion, Mark Tilling, who really impressed the judges, who were unanimous in awarding him first place Photograph: Felix Clay/Guardian

The head judge, Gary Hunter, said Tilling's work could rival any chocolate-maker in the world: “Everything was in harmony - it was practically dancing" Photograph: Felix Clay/Guardian

A tearful Tilling, who is head pastry chef at the Lainston House Hotel in Winchester, claimed the result was “a shock", but said that he was over the moon to win again Photograph: Felix Clay/Guardian