Award-winning chocolatier embraces Taiwan with inauguration dessert｜Taiwan News

For the first time, the state banquet following the inauguration on May 20 is to be held outside of the capital, in Tainan. The menu is always a matter of interest, with this year’s dessert to be themed around international excellence. Made especially for the event, a Taipei chocolatier created a sesame oil and osmanthus flower chocolate inspired by sesame tangyuan, a classic Taiwanese dessert reinterpreted to share with the world.

Heated cream is poured into chocolate and mixed until a slight sheen appears. This is the key to melt-in-the-mouth confectioneries. Then comes the most important part: Taiwan’s own cold-pressed black sesame oil.

Cheng Yu-hsuan
Chocolatier
The pairing of black sesame represented by the sesame oil actually does an incredible job evoking flavor memories.

The unique and rousing dessert is to be the grand finale of President-elect Lai Ching-te’s inauguration banquet on May 20. Tucked inside is also osmanthus from Changhua, fortifying its strong association with Taiwanese culture.

Cheng Yu-hsuan
Chocolatier
When developing it, I discovered that osmanthus and sesame are both flavors with deeply held associations from eating osmanthus and sesame tangyuan. Taiwanese and visitors alike find it to be a combination that packs a punch.

When 36-year-old Cheng Yu-hsuan got the invitation to prepare a course for the banquet, he was named as Taiwan’s most refined dessert chef. But Cheng actually studied foreign languages in school, and only started learning to make chocolate at age 19. He later went to France to study and became the first Taiwanese to be named on 50 Next’s list of Gamechanging Producers. He’s also presented in the Salon du Chocolat Paris exhibition.

Cheng Yu-hsuan
Chocolatier
To me, chocolate is like the perfect bottle of perfume. You need to understand the different effects each component will create at each stage as it’s being eaten. The entire team has worked hard to evoke Taiwanese culture in each chocolate.

For 17 years, Cheng has been using chocolate to bring Taiwanese flavors to the world. Playing from the international excellence theme of this year’s dessert, he is sure to bring the inauguration banquet to the perfect conclusion.

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