Maestro of Chocolate

Janusz Profus, Maestro of Chocolate, is the man to whom the Chocolate Lounges owe the exquisite taste of all their products.

The following passages are meant to honour the Master for his vital contribution to the development of both the products offered by the Chocolate Lounges and the network itself.

Janusz Profus has been a confectioner since 1989. During that time he has worked with leading confectionery companies in many Polish cities. He was also a lecturer at the School of Confectionery in Warsaw. A recognized expert, he has been invited to multiple radio and TV shows. He has authored specialist publications (e.g. for the “Przegląd Piekarski i Cukierniczy”) and co-authored the French book “Escales d'exception.”

His achievements include:

• 1st place at the Polish Championship of Confectioners (Warsaw, 1996),
• 7th place at the World Championship of Confectioners (Stuttgart, 1997),
• 3rd place at the caramel decoration competition (Lyon, 1998),
• 3rd place at the World Championship of Confectioners (Brno, 1999).

For several years he has coached the Polish confectionery teams ranking at the top places in international competitions:

• 4th place at the World Championship of Young Confectioners (Barcelona, 1998),
• 4th place at the World Championship of Young Confectioners (Lisbon, 2000),
• 1st place at the World Championship of Confectioners (Wiesbaden, 2001),
• 2nd place at the World Championship of Young Confectioners (Poznań, 2002).

For his contribution to education, Janusz Profus has been awarded the national order of the Minister of Culture. He has also been awarded the Jan Kiliński Gold Medal for his merits for Polish craftsmanship. Maestro prepared the Polish team for the Championships in Las Vegas, where he also was a member of the jury.

Creator of hand-made pralines, recipes for drinking chocolates, the exceptional, anniversary Jedyna chocolate, and... world’s largest Wedel Torte. One of the most gifted artists of confection, holder of World Championship titles and recipient of many prestigious awards of the confectionery industry. His passion for chocolate is part of the secret behind his creations of velvet pralines, elaborate chocolate sculptures, or... delightful prawns in white chocolate.