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[News / 甜點新聞] 受到可可之神眷顧的台灣——來自屏東的 福灣巧克力 Fu Wan Choc...

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[News / 甜點新聞] 受到可可之神眷顧的台灣——來自屏東的 福灣巧克力 Fu Wan Chocolate 勇奪世界冠軍 / “Be careful with the Taiwanese, the Taiwanese are the revolutionaries in Asia.” - Fu Wan Chocolate wins the best plain/origin dark chocolate bars in International Chocolate Awards (for English, please click “see more”)

大家還記得兩個月前在屏東舉辦的世界巧克力大賽(International Chocolate Awards,以下簡稱 ICA)亞太區決賽嗎?在亞太區拿下 13 金 42 銀 32 銅 18 特別獎的台灣品牌,這次在巧克力的故鄉——瓜地馬拉再度大放異彩,屏東的福灣巧克力除了以「台灣一號62%屏東巧克力」獲得三金、其中包括黑巧克力類別的「全球最佳」金獎外,也以台灣鐵觀音茶巧克力 62%、台灣馬告巧克力 62% 在調味巧克力項目拿下兩金,總共獲得 5 金、19 銀、4 銅及特別獎等共 18 項大獎。

從 Yu Chocolatier 畬室 法式巧克力甜點創作 開始,台灣巧克力近年在國際比賽屢得佳績,已經受到世界肯定,不僅能在國際一級舞台上與全球品牌同台競技、還技壓群雄。ICA 主席 Martin Christy 在頒獎人不斷唸出台灣的得獎名單時,戲謔地說了一句:「Too many prizes now! We can’t manage!」(「太多獎了!我們不知道要怎麼辦!」)之外,來自台灣的品牌如拾米屋 Sheme House以「桂花滇紅」、九日風以「在欉紅一號」分別獲得「白巧克力甘納許與松露」類別的金銀獎,同樣來自屏東的 曾志元 Zeng Zhi-yuan也有斬獲。全部得獎名單會在今天倫敦時間 9pm 於 ICA 官網公布。

🔖 延伸閱讀:

鏡食旅「黑巧克力世界第一在台灣 福灣勇奪「巧克力界奧斯卡」最大獎」:https://tinyurl.com/uwf7qpf

ICA 2019 頒獎典禮影片:https://tinyurl.com/wge83dw

2019 年 ICA 亞太區決賽台灣獲獎情形:https://tinyurl.com/y4kq46fa

ICA 2019 世界賽完整得獎名單:https://tinyurl.com/rc9lj4q

*****
Do you still remember that two months ago, Taiwan has won 13 Gold, 42 Silver, 32 Bronze medals in the International Chocolate Awards (ICA) Asia Pacific competition? The world final competition has taken place 3 days ago in Antigua, Guatemala and Taiwan has once again outperformed on the world stage. Fu Wan Chocolate’s 62% Taiwan NO.1 Chocolate’s got 3 Gold prizes, including the “best plain/origin dark chocolate bars overall prize”. Their 62% Taiwan Tie-Guan-Yin Tea Chocolate and 62% Taiwan Magao Chocolate also got two Golds in the flavoured dark chocolate bars category. In total, Fu Wan Chocolate has won 5 Gold, 19 Silver, 4 Bronze and special prizes.

Starting from Yu Chocolatier‘a participation in international competitions, Taiwan’s chocolate makers have successfully come under the spotlight on the global stage and created outstanding records. During the award ceremony, Martin Christy, Awards Director and Head of the Grand Jury of the International Chocolate Awards, even made a comment saying that there're “too many awards! We can’t manage!” when the announcer kept calling Taiwanese chocolate makers to come to the stage. The latter also mentioned that the world should “be careful with the Taiwanese. They’re the revolutionaries in Asia.”

Besides Fu Wan, Sheme House and Le Vent et Le Soleil also got the gold and silver prizes in the “white chocolate ganaches and truffles” category with their “Yunnan Milk Tea with Osmanthus Chocolate” and “Redontree No.1” respectively. Chocolate brand Zeng Zhi-yuan from Pingtung, Taiwan got several prizes as well. The final results shall be online on ICA’s website tonight at 9pm London time.

🔖 To read more on this topic:

Mirror Media press: https://tinyurl.com/uwf7qpf

ICA 2019 World Final award ceremony: https://tinyurl.com/wge83dw

ICA 2019 Asia Pacific results for Taiwanese brands: https://tinyurl.com/y4kq46fa

ICA 2019 World Final winners: https://tinyurl.com/rc9lj4q


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高端甜點師轉身,華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉,擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》;譯有《人氣甜點師的新穎傳統甜點藝術》。 長期為商業周刊、國內外雜誌 、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎,是當地社群媒體界知名意見領袖(Instagram @applespoon)。持續第一手引介與開拓法式甜點的專業知識與趨勢,攝影作品亦散見國際媒體。 畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家,擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.
零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。
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