[博客來OKAPI 專欄 / OKAPI Column] 《#職人精品巧克力全書》/ Bonbon Chocolate (English below)
想要徹底認識可可變身巧克力的過程嗎？好奇到底巧克力標示的 % 數是什麼意思？想知道製作巧克力究竟有什麼學問、精品巧克力和商業化大量製作的有什麼不一樣？來看這一本正港台灣巧克力職人自己撰寫、知識與技術含量都超高的巧克力書！
JADE LI Chocolatier
🔖 延伸閱讀：
Ying的「台味甜蜜蜜系列」：https://tinyurl.com/ybbk9ymm
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：https://tinyurl.com/y9gqa8j8
「不設限 巧克力」專題：https://tinyurl.com/ydfwqqvh
前進巴黎、回歸初心－畬室主廚鄭畬軒的無盡修煉之旅：https://tinyurl.com/sr65479
*****
Flipping through the pages, I got really amazed by how well-written this book is. To be honest, I didn’t expect it to be that thorough and in-depth, especially it’s written by a Taiwanese chocolatier, coming from a country where chocolate industry is still new and yet to be developed. If you’re looking for a book to guide you through all the essentials of chocolate-making and chocolates, it’s the one you should pick.
🔖 Read more on this topic:
“The Sweet Taste of Taiwan” series：https://tinyurl.com/ybbk9ymm
Fu Wan Chocolate wins the best plain/origin dark chocolate bars in International Chocolate Awards: https://tinyurl.com/y9gqa8j8
“Chocolate, boundary-less and unlimited”: https://tinyurl.com/ydfwqqvh
Interview with Yu-Hsuan Cheng, Chef chocolatier of Yu Chocolatier: https://tinyurl.com/sr65479
#yingspastryguide #yingc #taiwan #tasteoftaiwan #chocolate #chocolat #巧克力 #黎玉璽 #JadeLiChocolatier #台灣巧克力 #台灣可可 #不設限無極限
