Jean-Paul Hevin has the enviable job of creating delicious chocolates and hopes his customers experience the pleasure of eating them. He was confirmed not only as 'best chocolatier in France', but also honoured for having the 'best hot chocolate in France' at the Salon du Chocolat last month in Paris.
While Hevin has three shops in Hong Kong (IFC Mall, Times Square and Harbour City), a visit to Paris should include a visit to one of his three outlets there or a leisurely afternoon in the tea room on Rue Saint-Honore.
There, fans can see and taste his fabulous creations, from bars to ganache [a confection made from chocolate and cream], macaroons and artistic pieces such as high-heeled pumps, a miniature Eiffel Tower and goblets.
There's no end to the possibilities, which is what Hevin likes so much about the medium.
'I can do anything with it, from sculpting, painting, projection,' he says. 'There is no limit, except that your creations are ephemeral, but that's the thrilling part.'
The most important aspect of chocolate making is the ingredients. Hevin is famous for using quality cocoa and less sugar to bring out more of an intense flavour.