It takes a long time just to make a few artisan chocolates. That's why I would not envision a mass production of my chocolates and only prepare according to advance orders,' says executive pastry chef Anthony Qin Tao of Hyatt Regency Sha Tin, as he puts the finishing touches on his first batch of Valentine's Day Kiss Me chocolate lips, which are bright, shiny and lipstick red.
It was Qin's eye for detail, along with his culinary technique and experience in competitions, that won him the gold medal and title of the first Chinese chocolate master. Qin started working when he was 16 at a Shanghai bakery. Although he never attended a culinary school, Qin has come far, working at an impressive number of pastry kitchens, including at Robuchon a Galera in Macau and the Shanghai Grand Hyatt, where a Swiss executive pastry chef introduced him to chocolate making.
Qin says he enjoys making chocolates, although the work can be difficult. 'Cutting handmade chocolates into perfect shapes with smooth edges is the hardest thing to do. The ability to translate my ideas into eye-catching tasty creations is important - the ingredients, colour scheme and presentation all reflect the standards and knowledge of the chocolatier.' He aims to start a bespoke service next month, so customers can bring their ideas to him to translate into an edible chocolate creation.
One of Qin's competitors in the first national China Chocolate Master cup in 2007 was Vero executive pastry chef Jeffrey Koo Ka-chun. Koo has more than 14 years of pastry making experience, including at the Mandarin Oriental. He started at Vero in 2008, when owner Roger Chan opened his atelier at Fenwick Pier in Wan Chai. Koo says that working at Vero lets him nurture his creativity, and his goal is to make the brand a worldwide name.
'Traditionally, Europeans are known for making top-grade pastry and chocolates. I want others to realise that Hong Kong chefs can make luxury chocolates. I'm going to France on February 27 for an exhibition, then for a competition in Singapore in April,' says Koo, who's made a name for himself with his chocolate sculptures.
Koo works with a team of six to make about 100 kilograms of chocolate products every day. 'Besides custom-made chocolates for clients, I prefer making pralines with fillings [other than] truffles with nuts,' says Koo, who doesn't have a sweet tooth, so only tries his sweets during tastings. He makes an exception for the chocolates of Jean-Paul Hevin, which he says are his favourites.
Koo describes his work as, 'Adorable, whimsical and appealing. I look for inspiration in what's happening in my life. For the upcoming spring/summer 2010 collection, I employ images of birds, flowers, fruits.'