Last Updated on 2023-08-03 by Foodelicious

苗林行 (Miaolin Foods) 在台灣烘焙餐飲業界已是高級食材代表公司, 除了日本麵粉外, 近年苗林行選擇進口法國歌劇巧克力 ( Chocolaterie de l’Opéra ),  之前的名稱為法國歐貝拉品牌巧克力 , 這次很榮幸能採訪到原廠產品經理關於 Chocolaterie de l’Opéra 巧克力, 這次苗林行也舉辦了巧克力講習會.
Miaolin Foods Company is one of the high-end food ingredients companies in Taiwan. Besides Japanese brands flours, Miaolin Foods also imports Chocolaterie de l’Opéra from France to Taiwan. They also host a Chocolate Seminar in their company kitchen studio.

圖片來源: 7/17 娜姐 Foodelicious – 苗林行烘培教室招牌 & Logo

 

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五個關於法國歐貝拉品牌巧克力的問題

Five Questions about Chocolaterie de l’Opéra

1. 法國歐貝拉品牌巧克力與其他法國巧克力品牌不同的地方?

What is the difference between Chocolaterie de l’Opéra and other French brands Chocolate?

Chocolaterie de l’Opéra 創立於 1995 年, 是一個相當年輕的法國巧克力品牌. 創辦人 Olivier de Loisy 將品牌命名為 “歌劇 Opera”, 也將多款巧克力以演奏曲類別命名. Chocolaterie de l’Opéra 除了單一產區巧克力外, 也有混合產區巧克力產品. 法國總公司與台灣苗林行目前皆只有在餐飲通路販售. 苗林行選擇 Chocolaterie de l’Opéra 的主因是黑巧克力並沒有用到非洲可可豆與添加香草.
Chocolaterie de l’Opéra Company is established at 1995, which is a young brand comparing with most chocolate companies. The founder, Olivier de Loisy, named the brand “Opera”. Besides single origin chocolates, Chocolaterie de l’Opéra also has mixed region chocolate products. The most special part would be they did not use Africa chocolate beans nor use vanilla into their black chocolate.

圖片來源: 7/17 娜姐 Foodelicious – 法國歐貝拉品牌巧克力 Display

 

2. 網路上提到法國歐貝拉品牌黑巧克力不用非洲可可豆和加香草, 請問理由是?

Why Chocolaterie de l’Opéra doesn’t use Africa Cocoa beans nor add vanilla into the Black Chocolate?

基於人力成本低與土地較廣, 非洲可可豆持續不停地大量種植, 導致品質較不穩定. 市面上販售有些品牌的混合產區巧克力皆是選擇非洲產區可可豆來搭配, 為了品質考量, 法國歐貝拉品牌則選擇黑巧克力不用非洲可可豆. 多數巧克力加香草是因為降低苦味與酸味, 增加圓潤度, 較為符合大眾口味但相對失去特色. 法國歐貝拉品牌黑巧克力不加香草的原因是想讓單一產區黑巧克力凸顯其特色, 巧克力如同紅酒, 風味取決於風土.
Due to the low labor cost and large plantation, Africa cocoa beans are cultivated in large quantity non-stop. The Cocoa bean quality is not as consistent as expected. Due to Chocolaterie de l’opera high quality demand, they decide not to use Africa coca beans for dark chocolates. The main reason of not adding vanilla is to enhance each origin’s distinguished chocolate flavor. Each origin has its Terroir, which indicates its own character.

圖片來源: Chocolaterie de l’Opéra Website Home Page

 

3. 可可豆如何從產地運到法國歐貝拉巧克力工廠? 巧克力是如何從法國運到台灣苗林行, 苗林行如何儲存和運送至店家?

How does Chocolaterie de l’Opéra ship Cocoa Bean from origin to the factory? How do you ship from France to Taiwan Miaolin Foods? How does Miaolin Foods ship to its customer?

許多巧克力公司直接在原產地開工廠烘巧克力與作成可可膏, 再運至公司所在國家. 法國歐貝拉巧克力公司則是將生可可豆運至法國工廠, “篩選, 烘烤, 成型”, 皆由法國工廠品質掌控品質. 苗林行以冷藏貨櫃運從法國運至苗林行倉庫, 再用18度C冷藏卡車將巧克力運至餐飲業客戶.歐貝拉品牌巧克力裡有一款巧克力 ” MEKONGA (美康加) 70%” 來自越南, 也是從越南產地繞半個地球運生可可豆到法國工廠, 試吃這款巧克力時, 後半段的巧克力酸度如東南亞料理衝擊著味蕾.
Many chocolate companies established factories, which are used for roasting cocoa beans and making cocoa mass, at the chocolate origin. However, Chocolaterie de l’Opéra insists to ship the original and non-roasted cocoa bean to France factory to select beans, roast beans, and making into cocoa mass under strict Quality Control. After shipping in refrigerated container from France, Miaolin Foods would ship the chocolate with refrigerated car to its customers. One of Chocolaterie de l’Opéra Vietnam Chocolate ( MEKONGA ) cocoa beans are shipped directly to France from Vietnam origin. The classic strong acidity impacts the tastebuds, just like Southeast Asian cuisines.

圖片來源: 娜姐 Foodelicious – 7/17 講習會活動現場

 

4. 哪些知名客戶採用 Chocolaterie de l’Opéra ?

Which well-known clients use Chocolaterie de l’Opéra ?

採用 Chocolaterie de l’Opéra 國外客戶有巴黎與香港 Mandarin Oriental Hotel, Ritz Hotel Paris, 與其他高級飯店與餐廳. 知名台灣客戶有CJSJ甜點 漢來大飯店, 某某甜點, 無二甜點, Yu Chocolatier 畬室與其他知名烘培甜點店. 苗林行不定期邀請國外知名甜點主廚到台灣來講習會課程, 這次我去的就是日本知名甜點師傅藤本智美來台教各個台灣烘焙甜點主廚如何使用 Chocolaterie de l’Opéra 巧克力原料.
Ritz Hotel Paris, Paris/Hong Kong Mandarin Oriental Hotel and other high-end restaurants use Chocolaterie de l’Opéra  .In Taiwan, CJSJ Dessert at Taichung, The Grand Hi Lai Hotel ,Quelques Pâtisseries, WUnique Pâtisserie, Yu Chocolatier all use Chocolaterie de l’Opéra. This time, I have the chance to attend Miaolin Foods Chocolaterie de l’Opéra chocolate seminar.

圖片來源: 娜姐 Foodelicious – 7/17 講習會活動現場

 

5. Chocolaterie de l’Opéra  在台灣的銷售前三名?

What are the best selling Chocolaterie de l’Opéra at Taiwan?

銷售第一名: 卡魯帕諾 62% & 70% 產地巧克力
Top Sales No. 1: Carupano 62% & 70% Chocolate

卡魯帕諾巧克力是來自南美洲委內瑞拉單一產區巧克力, 原始經典巧克力風味展現, 辛香風味與堅果風味後勁較強, 非常容易辨認. 這次日本甜點主廚藤本智美採用卡魯帕諾 70% 製作橘茴巧克力磅蛋糕, 大茴香粉與巧克力辛香風味特質互相襯托出這款巧克力的特別.
Carupano chocolate is from Venezuela. The original chocolate flavor appears at the beginning. The unique spicy flavor and nutty flavor appear after a while. Japanese chef uses Carupano to make chocolate pound cake with orange and anise. The spicy flavor and anise pairs great with each other.

圖片1來源: 娜姐 Foodelicious – 7/17 講習會活動現場 – 橘茴巧克力磅蛋糕
圖片2來源: 卡魯帕諾 62% & 70% 產地巧克力

 

銷售第二名: 馬頓 70% 產地巧克力
Top Sales No. 2: Madong 70% Chocolate

馬頓巧克力來自比較少見的太平洋西南部巴布亞紐幾內亞獨立國的單一產區巧克力, 我後來查詢發現巴布亞紐幾內亞獨立國其實在澳洲北部, 西接印尼. 這款巧克力是我認為當天最有特色的巧克力, 品嚐起來很像台灣人所熟悉的龍眼乾, 苗林行其中一位客戶 Yu Chocolatier 畬室採用馬頓巧克力創造出獲得世界巧克力大賽銅獎的雪莉桂圓.
Madong Chocolate is from Papua New Guinea. This chocolate is the most interesting chocolate that I tasted that day. It has dried logan flavor. Yu Chocolatier uses Madong chocolate to make Sherry Logan dessert to win the Bronze medal of World Class Chocolate Competition.

圖片來源:  娜姐 Foodelicious 7/17 講習會活動現場

 

銷售第三名: 康瑟朵 32 % 白巧克力
Top Sales No. 2: Concerto 32% White Chocolate

這款白巧克力出乎意料是 Chocolaterie de l’Opéra 在台灣銷售第三名, 試吃則是有優雅奶香與香草風味, 這次藤本智美的講習會則是使用康瑟朵 32 % 白巧克力做出南國島嶼甜點.
Concerto 32% White Chocolate is surprisingly the No. 3 top sales Chocolaterie de l’Opéra chocolate at Miaolin Foods. It has thick milk and vanilla flavor. Japanese chef uses Concerto to make the Mango Mousse dessert.

圖片來源: 娜姐 Foodelicious – 7/17 講習會活動現場 – 南國島嶼 & Concerto 32% White Chocolate

 

閒聊部分

Casual Chatting

當苗林行經理從樣品罐倒出巧克力鈕扣試吃時, 我發現鈕扣Size 比預期中地小, 原廠也提到小 Size 鈕扣讓甜點師父比較好拿捏巧克力比例. 在採訪時, 有閒聊到 Chocolaterie de l’Opéra 有三款巧克力豆是用少見的低溫烘豆技術 ( Sequencial Technology), 以低溫長時間烘焙時, 巧克力豆發酵帶出更多不同香氣, 圖片中的阿特帕茲 73 % 產地巧克力即是其中一款, 最初是可可風味接連有柑橘和莓果, 相當特別. 講習會裡”巧克力 x 巧克力甜點“則是有用到其中一款阿特帕茲 73 % 產地巧克力.
Chocolaterie de l’Opéra chocolate chips are smaller than expected. The advantage is for chefs to adjust the recipe easily. At the interview, we also chatted about Chocolaterie de l’Opera new roasting technique called “Sequencial Technology” . Only three types Cocoa beans are roasted and fermented in low temperature for a long time. At the Chocolate Seminar, the Japanese chef uses Altapaz Chocolate, which is one of the special chocolates,  to make “Chocolate x Chocolate” dessert.

圖片來源: 娜姐 Foodelicious – 7/17 講習會活動現場 – 巧克力 x 巧克力甜點

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公司名稱: 苗林行
地址: 台北市內湖區瑞光路513巷26號8 樓
業務詢問聯絡方式皆採用 Email:
Nick Wu Email: [email protected]
cc Jerry Chang Email: [email protected]
.
Facebook: https://www.facebook.com/miaolin1964
2019 Catalogue Link: https://pse.is/KK3YJ
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Company Name: Miaolin Foods
Address: 8F, No. 26, 513th Lane, Ruiguang Road, Neihu District, Taipei City
Sales Staff Email:
Nick Wu: [email protected]
cc Jerry Chang Email: [email protected]