Discover Chocolate and Live La Vida Cocoa!
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xinhong liu
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- United Kingdom
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xinhong liu commented on xinhong liu's photo
Practical recipe with Jean-Pierre Wybauw
"thanks。 the green squares are JPW’s hand-made transfer sheet。he applied green cocoa butter first and then on top of that a layer of white chocolate。 before the white chocolate set cut it into many little squares using…"
Ilana commented on xinhong liu's photoPractical recipe with Jean-Pierre Wybauw
"thanks for sharing. Are the green squares from a chablon? I also had a few courses with JPW-he is really great, isn't he?"
xinhong liu commented on Melanie Boudar's photo
Wailea Sweet Paradise Interior
"I like your shop。 it looks amazing！Congratulations！I have a question for you here： how do you keep chocolates from melting if a customer wants to take some with them？
"
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Salon Du Chocolat in Paris Oct 2009. I learned chocolate is a big deal in continental Europe.
French and Belgium are among the higest consume country in chocolates just after Swissland but people are not overweight. People in these countries eat chocolates few times a day but they are in normal weight or skinny in my term.
- My favorite chocolate is:
- Chinese dates or jujube fruits (http://www.papayatreenursery.com/gallery/main.php?g2_itemId=164)
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Comment Wall (6 comments)
- At 5:41pm on May 3, 2010,
Alexandra Saunders said… - Oh cool.
I'm really excited about going to Vancouver....and then get to go to the World Pastry Forum where I am crossing my fingers that they pairs me with a chocolate chef ( hope , hope hope!!!) Mybe when I come to London later this Fall I'll get to meet you :-)
Sweet Regards,
Alexandra
- At 8:06pm on April 18, 2010,
Chocolat Des Arts by Cintia said… - Hello Xinhong, thank you for your comment. Sorry for the delay on ansewering. Yes I have a shop in São Paulo - Chocolat Des Arts. It's been 1,5year now and I have to grow in order to make money! Is't beem very busy, but very rewarding. By the Way, Love your chocolates!
- At 8:32am on February 2, 2010,
Vercruysse Geert said… - Its clear you make a different kind of pralines in your regions, lots of fruits and white chocolate. Don't you used hazelnuts, almonds, macadamia, spices, ect...?
- At 4:38am on January 6, 2010,
Annick Vliegen said… - Very beautifull pics, one would like to start eating them all at once.
Lots of succes from me in Belgium .
Annick
- At 7:44am on January 1, 2010,
The'a said… - xinhong, you're welcome, glad to be your friend too. And happy new year also. how about this in this year, do you prepare a new chocolate filling too? I adore the white one on your profile picture, I'm still new here, also a beginner, if you don't mind to share several things about chocolate with me, it would be nice to learn from you^_^. good luck Xinhong^_^.
- At 6:50am on January 1, 2010, The'a said…
- nice filling, ^_^
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