Sweet Fusion of East and West
In the new episode of CGTN's CEO's China Journal, the spotlight turns to a master chocolatier at the China International Import Expo in Shanghai. Attendees are not just scrolling through booths but savoring innovation as artisans showcase global trends.
Jean-Pierre Dubois, a chocolatier with two decades of global experience, flew in specifically for the expo's culinary showcase. For him, this is more than a trade event—it is a cultural laboratory. 'Redeploying my techniques to local ingredients has been eye-opening,' Dubois explains.
Dubois spent his first days at the expo sampling jasmine tea pearls, Sichuan peppercorns, and tangy hawthorn berries. Back in his mobile kitchen, he experimented with tea-infused ganaches, pepper-kissed pralines, and berry-swirled dark chocolate bars. Each bite tells a story of cross-border collaboration.
Early feedback from visitors—ranging from curious university students to seasoned import buyers—has been overwhelmingly positive. Booth visitors praised the truffles that balance sweet and spicy notes, calling them 'a delicious bridge between traditions.'
Beyond taste tests, Dubois also hosts mini-workshops to share his process for ingredient sourcing and fusion design. Insights from these sessions are already shaping his next collection, set to launch in Paris later this year.
For global citizens, entrepreneurs, and food lovers alike, Dubois's journey underscores the power of travel and open-minded creativity. His work exemplifies how diverse palates can spark fresh economic opportunities and meaningful cultural dialogue.
As the expo continues, keep an eye on this chocolatier's booth—it is a sweet reminder that innovation often starts with listening and tasting.
Reference(s):
Master chocolatier inspired by Chinese tastes for new creations
cgtn.com
