Jean-Paul Hevin Chocolatier的食记– 香港铜锣湾时代广场的法国菜朱古力/糖果店

minnie2mac

等级3

一路都以為所有macaroon都係得個甜字, 以為隻隻色都係一樣味,因為行過有macaroon賣既shop,媽咪都會話:得個甜字架咋好睇唔好食架幾年前試過某酒店既macaroon之後, 我更加認同媽咪講得好岩不過, 食完jean paul既macaroon, 我完全改觀了哈哈原來macaroon都可以好好味架=)買左6隻味, 全部都好鬆脆, 夾心好厚!!! 未至於甜到好誇張姐, 我咁鐘意食甜野, 甜度對我黎講非常適合*Rank according to my favourites:Honey最鐘意呢個, 第一啖入口, 有微微既honey味, 但honey味好快就無左,因為夾心係厚厚既朱古力, 完全蓋左honey味呀, 但係食食下, 陣honey味又出返黎了, 好好味*記住一定要細細啖,慢慢咀嚼, 咁先食得出honey味啊=)Dark Chocolate好厚既朱古力夾心, 好滑,但朱古力味無想像中咁濃郁, 同埋唔知點解有少少酸?對呢個期望過高, 有點失望, 但佢都係好味既=)Caramel朱古力焦糖夾心, 無其他夾心咁滑, 亦係咁多款之中最厚實既夾心厚實得黎…可以話有少少煙煙韌韌雖然C

Honey
最鐘意呢個, 第一啖入口, 有微微既honey味, 但honey味好快就無左,
因為夾心係厚厚既朱古力, 完全蓋左honey味呀,
但係食食下, 陣honey味又出返黎了, 好好味*
記住一定要細細啖,慢慢咀嚼, 咁先食得出honey味啊=)

Dark Chocolate
好厚既朱古力夾心, 好滑,
但朱古力味無想像中咁濃郁, 同埋唔知點解有少少酸?
對呢個期望過高, 有點失望, 但佢都係好味既=)

Caramel
朱古力焦糖夾心, 無其他夾心咁滑, 亦係咁多款之中最厚實既
夾心厚實得黎…可以話有少少煙煙韌韌
雖然Caramel味唔重, 但甜度適中, 味道都唔錯=)

Raspberry
夾心好香raspberry果味, 酸酸甜甜, 幾鐘意=)

開心果
都係朱古力夾心, 有少少開心果味, 不太甜
我本身就唔太鐘意開心果既, 買佢係因為一個好白痴既原因
係因為佢個皮係綠色既!!! Wakaka,唔見有青蘋果味,唯有買佢啦
主要係想襯靚d色, 咁樣又紅又黃又綠影相先靚靚嘛^^

朱古力茶
哈哈, 陣味好怪, 奉勸大家唔好買呢個味!!
同樣係朱古力夾心, 但係同其他既味道係差天共地
食唔出茶味之餘, 朱古力味好怪好怪, 唔講都唔知係朱古力
彼悔無買到Coffee味>O<!!! 白白浪費左一個quota了

哈哈哈哈哈哈哈哈試左6隻味真係非常滿足
Jean Paul macaroon既size比一般既細, 亦因為咁所以唔覺得漏
同埋呢, 我係買黎同Dadi Mami一齊分享既!!! (無啦啦孝順左-V-)
所以每個味都係切開3分1 share, 我認為咁樣share係最好既!!!
如果唔係自己一個點可以一次過試晒咁多隻味呢??

Service嘛, 3個sales, 無人serve我, 可能以為我係妹妹仔唔會買掛
我睇左好耐, 個女仔只係講左一句野, 話我聽新返左無花果味

哈哈, 雖然$15一個係有d貴,
但諗返…Godiva朱古力一粒都唔止15蚊啦係咪先
下次要試埋Jean Paul既朱古力!!!
仲有好想試埋LGB同LaMaison既macaroon啊, 比較一下嘛=)

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Doracmt

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買了四個macarons來吃。開心果，外皮脆，真的有開心果味道，中間的餡料亦不少！焦糖，有兩面，另一面的味道忘記了！朱古力，朱古力味好濃咖啡甜度適中！

買了四個macarons來吃。
開心果，外皮脆，真的有開心果味道，中間的餡料亦不少！
焦糖，有兩面，另一面的味道忘記了！
朱古力，朱古力味好濃
咖啡甜度適中！

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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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FoodieWil

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There was a time when Godiva dominated the chocolates market like nobody else. It's everywhere, selling round miniature truffles which were stacked up in porcelain bowls. The flavours were conservative choices -- either liqueur-centered chocolates or nut-coated globes of an otherwise bland chocolate candies. Then chocolatiers in the world opened our eyes with experimentation in addition of spices, fruits and exotica alike. While the flavor combination may be unseemly, and often considered a shameful aberration to attempt those at all, the conquest of expanding the chocolate repetoire to different flavours has never been more popular. Jean-Paul Hevin opened its first store in Hong Kong a few months ago, the second has officially claimed a corner of Times Square. Visiting JPH as a chocoholic is only a matter of time, in a sense of when I will be going and how many times it will bring me back...

"Your Camera is On", I was greeted by the salesperson with that, half-smiling. I attempted to snap a few pictures in the chocolatier, but only did I realize that the salespersons are all business in a robotic manner. "We were told that customers are not allowed to take pictures within the shop's premise" was the supporting line, said in such mechanical tone to me that reminded me that maybe they also smile by demands and bow on requests...Neatly decorated with mirrored shelves of gift boxes and jarred compotes, JPH looked smaller then the shop has intended, but that didn't matter as much as I looked into the glass case for the real jewels.

On one side of the store is the chocolates case, where squares of chocolates are displayed in array awaiting our affection. For $15 apiece, JPH makes a wonderful Caramel (with dark chocolate). On the first bite the chocolate coating forms a nice crunch while you see a dark-caramel ganache slowly melting. You wouldn't be able to help but licking it up. Placing the rest of the chocolate in you'll feel the sensation as if a slice of room temperature butter gently melting away coating your tastebuds, with such sensual pleasure indescribable only in the case of chocolates and perhaps, butter. COSTA RICA is a short cylindrical shape in a foil cap. It is essentially a dark chocolate ganache combined with orange liqueur, encased inside thin chocolate coating. The sharpness of the liqueur penetrates through the bitterness of the chocolate. GJANDUJA though, concentrated on almonds, rather than the conventional Italian choice of Hazelnuts, which would be just perfect with chocolate indeed. ANNAM is another favorite, with a distinct scent of orange blossom throughout.

Browsing through rows of mediants and orangettes (candied orange peels dipped in chocolate), I reached the selections of macaroons in many shades of brown. Mostly chocolate-based, JPH's macaroons masterfully match chocolate of different cocoa content with flavourings. BERGAMOT pairs with a milk chocolate to enhance its citrus flavour, reminiscent of Earl Grey and candied lemon peel altogether. HONEY is said to contain three types of honey in the entire macaroon, yet the honey tasted so faintly I would've guessed it's "wildflower", "acacia" and "clover" -- all lightly flavored honey. I would prefer one made with a darker honey such as Buckwheat or Chestnut honey. ORANGE-GINGER is a duo of flavour that reminds me of autumn. A light tang of the citrus accompanied by a sharp tinge of dried ginger. It's a funny combination but certainly not as surprising as CORIANDER with dark chocolate.

A new collection of "B MACAROONS" are introduced. They are really just a combination of two flavours, one being chocolate and the other, the featured flavour including RASPBERRY, PISTACHIO, CARAMEL, PASSION FRUIT, and FIG. Passion fruit is brightly orange in colour but the filling somehow didn't quite match with the chocolate, in fact the aftertaste of apricot is quite potent and it's easy to be confused whether it's apricot or passion fruit that we're tasting, since the macaroon lacks the essential tartness from passion fruit. Fig, however, is a delight. With a tarragon-infused chocolate ganache each bite of the macaroon you can feel the little pips (seeds) in the fig filling. The flavours with the macaroons are not as vibrant and fruity as those offered in LGB, but they match well with a chocolate flavour. If you look closer you'll realize the thought they put in trying out the perfect taste for each product.

A real chocoholic will find no problem rapting with joy in a chocolatier like Jean Paul Hevin, it is, afterall, a foreign export of chocolatier abroad. I sure hope they continue to experiment and create new flavour combinations while maintaining the old favorites in the standard they keep now. Then again, this is a place only for those who appreciate chocolate for chocolate itself, and the artisanal craft of the art.