The former Leeds IT consultant hoping to be crowned World Chocolate Master this week in Paris

For Trigg, winning the title – or even ending up on the podium – will be a major personal triumph.

“Because I came to this profession quite late on I still sometimes feel that I am not as well qualified as some of the Michelin-starred chefs I supply. Winning isn’t about the prize, it is about the validation that I am as good as people say I am.”

Trigg was working in IT for a Leeds law firm and was on holiday in Singapore when he met and fell in love with his wife Sun.

“I was travelling, on my way to see my younger brother, Paul, in Jakarta but I had a stopover in Singapore. I wanted to get an authentic Singapore Sling, which was invented in Raffles Hotel. Sun happened to be there helping someone out and she told me how to get an authentic Singapore Sling. We just clicked straight away, I knew there was chemistry there.” He retuned to SIngapore and the couple lived there for six months before both deciding to make a home in Leeds.

"I was still working as an IT consultant and Sun really wanted to started a business but I told her to take her time and find the right thing. We both loved chocolate but couldn’t find what we wanted and so the idea for Lauden Chocolates took shape.”

In 2013 the Kirkstall-based business was doing so well that he gave up IT to concentrate on chocolate full-time.

Since then the couple have looked back Lauden has received more than 40 industry awards and until the pandemic was supplying the likes of British Airways First Class as well as scores of Michelin-starred restaurants. The pandemic took its toll, however, as travel and hospitality were the first to be hit.

"Eighty per cent of our business stopped overnight,” he recalls. “I worked out that we could survive for three moths. We turned to the website and luckily we were approached by a local law firm who wanted us to make a box of chocolates for each of their employees as a thank-you. Ironically it was the law firm I had worked for years earlier and they didn’t realise. Government support was also a godsend and we also had support from our MP Rachel Reeves and we made it through.” They may have made it through Covid but they now only employ four of the 11 staff they did pre-pandemic.

He admits that when he won the UK and Ireland finals to qualify for the world finals, he broke down in tears. “It was an eight-and-a-half hour competition in which we had to complete five assignments including a showcase,” he says.

He uses local suppliers where he can. These include Annabelle Makin’s strawberries and the Filey based spirit of Yorkshire malt whisky, which appear in his winning bonbons.“They are an amazing company and have such a sustainable message. I was always fascinated by exotic produce from overseas abut I am so pleased I have found incredible produce far far closer to home.

“I first watched the Cacao Barry World Chocolate Master on YouTube in 2013 and then I was a VIP guest in 2015 and 2018. They normally take place every three years, but when Covid hit they were pushed back a year and I decided to apply and was accepted.

"It is massive commitment both in terms of time and money and it is difficult when you are also running a business. But I am so proud to be representing the UK and Ireland. My dad was from England my mum Ireland and so I feel like I am representing them both."

His father, who sadly died five years ago, features heavily in Trigg’s work for the Chocolate Masters.

His showcase for the UK and Ireland finals was inspired by his father’s love of butterflies, a passion they both shared. "My father was a real animal lover and I shared his passion,” says Trigg. “There was particular species of blue South American butterfly that he loved, but in reality it was brown it was just the was the light reflected that made it look this vibrant blue. Scientists have used this in technology to improve things like solar panels and so I decided to use that as my inspiration for my show case.” Well it seems to have wowed the judges and along with his other creations, including a plant based snack, gained him enough points to make it through to the world finals which run from October 29 to 31.

"The finals are slightly different. They are over three days with seven assignments ending in a showcase which is different to the UK finals and I have developed it with Spirit of Yorkshire.”

He has yet to do a timed trial run of his masterpieces although he has all his creations worked out. But getting everything he needs over to France is a logistical, and financial nightmare.

"There is so much to do. We are hiring a van as we have to take all the measured ingredients with us and it needs to be temperature controlled. We are staying three nights in an AirBNB before the start of the competition to make sure everything arrives. I was worried how I was going to get fresh strawberries to Paris but Annabelle has kindly said she’ll sort it.”

He has launched a Go Fund Me campaign to help with the estimated £20,000 costs of taking part.

It is clear the World Chocolate Masters means just that – the world – to Trigg. He is putting everything into it but he realises he is up against stiff opposition.

"Some of the finalists have given up their job to concentrate on the competition others have moved over to France early. I am juggling running a business and keeping us afloat, but I will do my best and I really hope to get a podium finish. I haven’t had a day off in six months and we are working round the clock but I believe it is worth it. It will be hard but I am looking forward to it. Everyone said we will need a holiday at the end of it and so mye and my wife have booked to go to Las Vegas."

Trigg is no stranger to pressured, timed competitions. He was part of a team to reach the semi finals of the Great British Bake Off Creme de la Creme where professional patisserie chefs compete.

"I learnt a lot taking part in that,” says Trigg. “It a a steep learning curve, especially when it came to working against the clock, but I think it has helped me handle the pressure of the World Masters although I did finish the UK finals with only 40 seconds remaining.”

As for life after the competition, Trigg says they will take stock next year.

“We will get through Christmas and take stock in January. We will take time to see where we want to go in the next five years.”

https://www.gofundme.com/f/help-stephen-become-the-world-chocolate-master

https://www.laudenchocolate.com/

www.worldchocolatemasters.com