關於 best chocolate bar in the world ，我們在網路上蒐集到這些相關的討論、資訊與評價

#Cosplay #Cosplayer #CONNECTEDCosplay #ConnectedTVShow #Cosplay2020 #tokyocosplay CONNECTED COSPLAY STARS FOR 2020. Cosplayers to keep your eyes on this year. From VIETNAM...
Name: Luciel Frost
Location: Hanoi
Occupation: Student
Website/Social Media:
Facebook account : https://m.facebook.com/profile.php?id=100006487551843
Facebook page : https://m.facebook.com/lucielfrost/
Luciel Frost【冰光】
Instagram : _luluviix
Credits: Mouse Photography

When and how did you get started in Cosplay?
I’ve started cosplaying since 2016.I knew cosplay through social media and at first sight,I knew it would be my future passion

What was your first Cosplay?
My first cosplay was Alois Trancy from Black Butler

What was the most difficult character?
I guess it was Yamatonokami Yasusada from Touken Ranbu (kiwame version).His wig is painful to style and keep in the right shape during the photoshoot session.Moreover,his haori kept coming off from my shoulder even when I used a bunch of safety pins to attach it right

What characters are you planning and type of character are you drawn to?
I’m planning to try on many anti-hero and “ikemen” type of characters like Joseph,SilverAsh,Annie Leonhart,etc

What is your process when starting from the beginning with a new cosplay?
I order the costume,contact lens,style the wig when my order is returned to me,make the props that is missing,learn to makeup,pose and express myself through the character that I’m going to cosplay

Are there any helpful hints in sewing, costume design or any other aspects of your cosplay that you discovered in doing your creations?
I just realized that I can pretty much make my own props and style my wig but sometimes,I’m just too busy or I don’t feel motivated enough to finish it.So im this section,I just want to say that please make sure to be hardworking and all your efforts will be paid off.There’s no tips here since I’m still learning to do stuff by myself

Do you have a preferred brand of makeup in your cosplay? And if so why?
I mostly use drugstore or mid-end brands of makeup since my budget is limited but here’s some of my favorite brand that I’m using : Maybeline , MAC , NYX , NARS , ColourPop ,etc.

What are you listening to? Jazz music
Favorite Movies? Maleficent
Favorite Animes? Attack on Titan
Favorite TV Shows? Sherlock BBC

Is there a scene from a anime, cartoon, movie or tv show that left a big impression on you and what was it? It’s when Tanjirou beheaded the Mother Spider in Kimetsu no Yaiba.

Books? Harry Potter
Games? Identity V
Beverage? Fruit juice
Fast Food/ Junk Food of choice? Dried jackfruit
Candy bar? Sweet Almond Chocolate
Favorite Breakfast cereal? I don’t really have cereal for breakfast...

Is there something not going on in the cosplay world that you would want to see or is there something you would want to change?
I want cosplay to be more viral and everyone have a more accepting attitude toward cosplayer because cosplayers are not freaks,they just a normal person with an ordinary life like anyone and cosplay is just a hobby,a passion and even to some countries,it’s also a fulltime job

What was your favorite toy growing up? My e-dictionary

Who is your biggest character crush and why?
Tamamo no Mae,Joseph Desaulnier and Grell Sutcliff.Tamamo and Joseph are such a true gentleman and Grell is my favorite psycho of all times

You enter a warehouse. There is little light, but you are able to find your way around. The sound of music draws you to a corner of the warehouse. There are FIVE GHOUL CLOWNS, playing a dancing video game. They have razor sharp teeth and scary weapons. Magic can not affect them; they sense your presence and turn facing you. They run to you to attack. Time to fight! What character would you want to be to defeat them and how would you handle the situation?
I’d be SilverAsh at his E2 state with the Truesilver Slash then defeat them all with his mighty sword.

If you had to be chained with a character for one year, what would be the character and what would you do?
I’d be Kambe Daisuke and I’m going to spend his supremely enormous money on pursuing my dream and help my parents
You can have dinner with your favorite character. And at this dinner you may ask one question.

Who would be the character and what would be your one question?
It’s Verrmouth from Detective Conan and I want to learn some manipulation and acting skill from her.

What's number 1 on your bucket list? I really wish I could go shopping spree around the world and live in luxurious hotels and resorts anywhere I want...

What advice would you give to people getting started in Cosplay?
Just cosplay whoever you feel completely comfortable and fit your characteristics/appearance the best.
And also,focus on your wig,costume,makeup and expressions.As accurate as possible.That’s all it takes to bring the characters to life.
The cosplay community is really friendly and helpful so please feel free to ask them anything

[#甜點新聞 / News] 奪下亞太區超過半數獎牌，台灣巧克力再度橫掃世界巧克力大賽 / Winning over half of the prizes, Taiwan chocolates and chocolatiers sweep through International Chocolate Awards Asia Pacific Competition (English below)

今天是台灣的國慶日，同樣也有來自台灣巧克力界的好消息與大家分享。

昨日在屏東縣政府的協辦與支持下，世界巧克力大賽（International Chocolate Awards, 以下簡稱 ICA）亞太區決賽結果於屏東縣立圖書總館發表。#台灣品牌以驚人的氣勢奪下103面_超過半數的獎牌，在 198 個獎項中，拿下共 22 金、32 銀、35 銅與 14 個特別獎。

由於比賽重點為「bean-to-bar」巧克力（從可可豆至巧克力皆在當地生產），而屏東正是台灣可可樹種植面積最大的區域，頒獎典禮在此舉行最為名實相符。屏東巧克力業者們也不負眾望，奪下 7 金、11 銀、9 銅與 8 項特別獎，其中 福灣巧克力 Fu Wan Chocolate 表現最為耀眼，囊括此地區中所有的金獎與特別獎，共7 金、9 銀、4 銅與 8 項特別獎，其中包含黑巧克力類別的最大獎「Best in Competition」（競賽最佳獎）。

今年的亞太區比賽中，最受到矚目的就是「茶」這個元素。台灣是世界知名的茶產地，而台灣的巧克力業者將對茶的了解完美地發揮在巧克力製作中，以技術和品味驚艷了 ICA 的評審。福灣巧克力便以台灣紅玉茶 62% 黑巧克力、台灣紅烏龍 62% 黑巧克力、台灣鐵觀音 62% 黑巧克力、紅烏龍 56% 牛奶巧克力、碳焙烏龍 56% 牛奶巧克力、玫瑰荔枝東方美人 56% 牛奶巧克力、鐵觀音 56% 牛奶巧克力等奪得多項獎項。而以「喫的台灣茶」、「喫的台灣咖非」系列知名的 COFE，今年也大有斬獲，結合水果與茶的「紅烏龍鳳梨」獲得風味白巧克力類金獎與特別獎、「包種茶芒果」獲得銅獎，「碳焙烏龍茶」、「東方美人」也獲得銀獎。COFE 的茶巧克力製成，並非為常見的「將茶粉或茶葉加入巧克力中」，而是「以茶直接取代可可固形物」，再加上可可脂成型。這個概念與技術也在今年獲得特殊肯定，「冷壓可可脂」獲得可可脂、成長中國家、直接交易等三項金獎。

如果你還記得，好食光 Keya Jam 的創辦人柯亞，曾經在我的專訪中提到「#以擔任國際比賽評審的方式_建立台灣自己的論述與評鑑標準」，ICA 比賽便是這個策略最好的實務操作案例。由於台灣的巧克力業者、職人與評鑑專家成功地憑藉專業認證進入評審團中，台灣的特色、風味與希望彰顯的價值便能夠在國際比賽中發揮影響力、進一步影響整個巧克力產業未來發展的軌跡。願台灣的甜點、餐飲產業與專業職人都能和台灣巧克力一樣，成功找到自己的位置、影響並領導世界。

📌 ICA 相關：
2020 年亞太區完整得獎名單：https://tinyurl.com/y33xuj7a
2019 年福灣勇奪 ICA 世界冠軍：https://tinyurl.com/y9gqa8j8
2019 年亞太區台灣獲獎情形：https://tinyurl.com/y4kq46fa

🔖 延伸閱讀：

台灣可以成為新的世界典範——專訪福灣巧克力創辦人許華仁：https://tinyurl.com/y26uucj5

可以吃的茶和咖啡：拜訪 COFE：https://tinyurl.com/y3ufawte

國際比賽是發展台灣甜點相關產業的萬靈丹嗎？專訪喜樂咖啡可可園與巧克力師黎玉璽：https://tinyurl.com/yy6w8j6x

台灣需要建立自己的論述與評鑑標準——專訪 好食光 Keya Jam 創辦人柯亞：https://tinyurl.com/y67ebplk

「不設限 巧克力」專題：https://tinyurl.com/ydfwqqvh

*****
The award ceremony of International Chocolate Awards Asia-Pacific Bean-to-Bar and Chocolatier Competition took place yesterday (9th October, 2020) in Pingtung, Taiwan. Winning 103 awards, including 22 golds, 32 silvers, 35 bronzes and 14 special awards, which over half of the total 198 ones, Taiwan’s definitely got a glorious victory and starts to occupy an important position in world chocolate scene.

Supported by and collaborated with the Pingtung county government, the competition involved 883 entries of 148 chocolatiers from 14 countries. As specified, this competition features bean-to-bar chocolates and Pingtung, where most of the cocoa plantations are in Taiwan, naturally enjoys an advantage. Chocolatiers from this region have won 7 golds, 11 silvers, 9 bronzes, as well as 8 special awards. Fu Wan Chocolate, the biggest local chocolatier has got 7 golds, 9 silvers, 4 bronzes and 8 special awards.

Tea chocolates is the highlight this year. As Taiwan is renowned for its tea, its chocolatiers have apparently utilised their knowledge, skills and taste about it. Their capability to bring them into full play has definitely impressed the jury. Red Jade Tea 62% dark chocolate, Red Oolong tea 62% dark chocolate, Tie-Guang-Ying 62% dark chocolate, etc., contribute to Fu Wan's triumph. COFE, a brand specialised in tea and coffee chocolates is another example. Instead of adding tea and coffee into chocolate, they replace cocoa solids with tea or coffee, which adds an irresistible and incomparable depth to the products. Their latest series that combines a variety of teas and fruits leads to a great success. The “Red Oolong & Pineapple” white chocolate has won itself 1 gold and 1 special awards.

📌 ICA related:
Asia-Pacific Bean-to-Bar and Chocolatier Competition 2020 winners: https://tinyurl.com/y33xuj7a
Fu Wan Chocolate wins the biggest overall award in 2019 ICA world competition: https://tinyurl.com/y9gqa8j8
Taiwan makes a huge buzz in 2019 ICA Asia-Pacific Competition：https://tinyurl.com/y4kq46fa

🔖 To read more on this topic:

Taiwan could set a new norm of cocoa industry - Interview with Warren Hsu, founder of Fu Wan Chocolate: https://tinyurl.com/y26uucj5

Having tea and coffee in a different form - a visit to COFE: https://tinyurl.com/y3ufawte

Are international contests an elixir to Taiwan’s chefs and artisans? Interview with Joy Cocoa & Coffee Plantation and Jade Li Chocolatier：https://tinyurl.com/yy6w8j6x

The importance of developing Taiwan’s own discourse and evaluation system - Interview with Keya: https://tinyurl.com/y67ebplk

Chocolate, unlimited and boundary-less: https://tinyurl.com/ydfwqqvh

#yingc #yingspastryguide #internationalchocolateawards #taiwanchocolate #taiwan

Few weeks ago I said Dandelion copy my idea, but i took down the post right after I got the email from a friend in Dandelion. I’m sorry for the impetuous post without more clarification from Dandelion. After some talking we found the truth is like this.

FU WAN CHOCOLATE officially launched a sparkling drink made with homemade cacao syrup on 24th of June, 2018, as shown in the picture.
It’s named coco-cola at that moment although nowadays we call it cocoa-cola more.

And then my distributor in Japan Tomoesaveur posted on their IG about this drink on 8th and 11th Feb 2020 while they sold this drink in Hankyu Hagata and Hankyu Umeda for the Valentine’s Day events.

Meanwhile, Dandelion independently developed a drink called cocoa-cola in early 2019, with some spices and cacao nibs infused syrup. The name is because there was a craft cola trend in Japan. They did some research but didn’t find any similar product name.

So it turned out to be two very similar products: coco-cola and cocoa-cola. And they have the same written Japanese name in Kanji(Mandarin Character) and very similar concept.

What a coincidence.☺️
I do believe there will be more and more similar concept since the people in this industry are so passionate and engrossed in bean/tree-to-bar chocolate making.
And we both agree that the spirit of bean to bar is that we'll do our best to help build the industry as a whole.

So, I wish everyone of you could enjoy a very refreshing coco-cola / cocoa-cola / cacao-cola somewhere in the world in the near future!