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英文 English
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Cheng Yu-hsuan creates chocolates that are the true taste of Taiwan (2021/02/23)
Taiwan's chocolate industry is going from strength to strength. Last year, Taiwanese chocolates won over 100 trophies at the International Chocolate Awards. Among the winners, the most successful was Cheng Yu-hsuan. Educated in France, this chocolatier incorporates the flavors of Taiwan into all his delicacies.
This dainty little cake boasts five different kinds of cocoa.
Underneath the chocolate glaze, there’s chocolate mousse, cake, a crispy biscuit layer, nuts and even candied fruit.
Melted chocolate is drizzled onto ice-cold cakes. Then for the stunning decoration: a speckle of golden powder, and a dab of gold leaf: pretty as a picture. These are the creations of 33-year old Cheng.
Cheng Yu-hsuan
Chocolatier
I’ve worked hard to create a distinctive system of chocolate that is really Taiwanese, and to develop this system into a chocolate language that can be accepted globally, that is legible globally.
Cheng incorporates local ingredients such as sesame oil, plums, and maqaw into his chocolates. In 2016 they won him a bronze and a silver at the International Chocolate Awards.
Cheng Yu-hsuan
Chocolatier
Even though Taiwan only started growing cocoa relatively recently, they think our skills are very high-level, both in our agricultural skills and in later stages of processing.
Each chocolate is a tiny work of art. Cheng has featured in magazines in Italy and Japan, and his growing fame saw him invited to exhibit work at the Salon du Chocolat Paris, three years in a row: the only Taiwanese chocolatier to receive the honor. Originally Cheng studied foreign languages at National Sun Yat-sen University.
Cheng Yu-hsuan
Chocolatier
Because my father was a teacher of Chinese literature, he thought, if I’m foreign studying languages, I should go onto do a master’s and become a professor, and so on. But throughout my four years at university, I was teaching myself all about chocolate.
Cheng fell into the world of chocolate at 19, going to a French culinary school. After bringing his skills back home, he opened this chocolate shop. His dedication – and the irresistible chocolates themselves – finally convinced his parents. Now he plans to open a branch in France.
Cheng Yu-hsuan
Chocolatier
Taiwanese culture is completely intertwined with our creations. Taking them to France means promoting Taiwanese culture.
Although Cheng’s plans are on hold, due to COVID, he still dreams of bringing a sweet taste of his homeland to the world.
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中文 Chinese
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用巧克力譜寫傳奇 33歲鄭畬軒奪國際大獎
台灣巧克力世界聞名，2020世界巧克力大賽，各大品牌拿下22金等103面獎牌，其中創台灣第一個得獎紀錄的，是今年才33歲的巧克力師傅鄭畬軒，靠著他對巧克力的熱愛，到法國學習，回台開店，研發梅子巧克力、麻油巧克力等創意，獲得國際評審青睞。
鏡面蛋糕，小巧可愛，結合五種可可。
切開一看，巧克力醬包裹慕斯，蛋糕、脆餅，帶有堅果、水果酸、層次豐富。
巧克力加熱後淋在冷凍的蛋糕體上，裝飾更講究，噴上金粉、畫筆點金箔，像是在畫畫。創意巧思，來自33歲的甜點師鄭畬軒。
[[巧克力師傅 鄭畬軒]]
“很努力的做出屬於台灣自己的一種巧克力風味系統，然後把這個系統發展成一個在國際上，可以被接受，可以被閱讀的一種巧克力語言。”
鄭畬軒把台灣在地食材，麻油、梅子、馬告，融進巧克力裡，讓他在2016年，獲得世界巧克力大賽銀獎與銅獎。
[[巧克力師傅 鄭畬軒]]
“他們會覺得台灣在整個可可的種植，不只是在農業技術上面，在後續的加工製造上面，技術其實都是非常高等，即便我們才開始相對短的時間。”
一顆顆巧克力，宛如藝術品，鄭畬軒知名度大開，義大利、日本等國際雜誌，爭相報導，還連續三年，受邀法國巴黎巧克力大展，更是台灣唯一參展品牌。但誰能想到鄭畬軒，其實是中山大學外文系出身。
[[巧克力師傅 鄭畬軒]]
“其實一開始因為父親是國文老師，然後他也覺得說你念外文系，應該要去繼續去唸研究所，你可以當教授等等。整個大學四年都在自己自學鑽研巧克力。”
鄭畬軒19歲栽入巧克力的世界，到法國廚藝學校上課，學成歸國後開店，終於用味道、行動感動父親，還打算到法國開店。
[[巧克力師傅 鄭畬軒]]
“把台灣的文化完全的融入我們的作品之中，去那邊等於是在推廣台灣文化。”
雖受疫情影響，計畫停擺，鄭畬軒仍想把台灣巧克力，推廣世界。
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