Hey chocoholics! 🍫 If you thought chocolate was just sweet, think again. We hit up the China International Import Expo in Shanghai to see how a master chocolatier is blending local flavors with classic cocoa vibes.
For Jean-Martin Dubois, a top chocolatier from Europe, the expo is more than a showcase – it is inspiration central. He has spent the week exploring everything from temple tea stalls to modern dessert bars to nail the perfect Chinese taste profile.
First stop was Hangzhou green tea, prized for its fresh, grassy notes. Jean-Martin says the slight bitterness balances rich dark chocolate and reminds him of a stroll through West Lake at dawn.
Next up is sweet red bean, a dessert staple across Asia. He crafts a smooth ganache that dances between nutty cocoa and creamy bean paste, calling back childhood mooncake memories.
And for those craving a kick, he adds a hint of Sichuan peppercorn. That citrusy, tongue-tingling sensation popular in mala hotpot gives the chocolates an unforgettable edge. 🔥
Beyond flavours, this chocolaty journey is all about cultural mashups. Jean-Martin is teaming up with Shanghai cafes for pop-up tasting sessions, making chocolate lovers the real winners.
So whether you are coding your next app in Bengaluru or hunting for brunch in Ho Chi Minh City, remember: innovation often starts when cultures collide. Your next snack obsession may be Sichuan pepper chocolate! 😉
Stay tuned for more tasty updates from the expo, where chocolate meets Chinese tradition in the sweetest way possible! 🎉
Reference(s):
Master chocolatier inspired by Chinese tastes for new creations
cgtn.com
