【Sunday Slow Time】JEAN-PAULH

Written by TRAVELER Luxe

 

Shipped weekly from France to Taiwan, all chocolate desserts remain entirely unchanged from their original French versions, presenting the authentic creations of Jean-Paul Hévin. The rich, sweet cocoa aroma melts the hearts of every customer.

Missing an exam led Jean-Paul Hévin, who had originally aspired to be an engineer, to turn to the world of pastry and eventually become one of the world’s foremost chocolate masters.

 

Jean-Paul Hévin grew up with a father who loved sweets, though his mother wasn’t skilled at baking. To please his father, he began experimenting with making sweet pies at the age of 13, which led him into the world of pastry. His focus on chocolate desserts stems from the many possibilities chocolate offers—he enjoys endlessly seeking out delicious ingredients to pair with chocolate, and the different combinations always spark unique flavor experiences.

Jean-Paul Hévin once served as head chef at Lucien Peltier’s Tokyo patisserie for 18 months. His appreciation for Japanese and even broader Eastern ingredients has become a hallmark of his chocolate creations. Furthermore, he replaces butter with cocoa butter and reduces sugar content, completely transforming the overly sweet impression often associated with chocolate—each bite delivers the intense, natural flavor of cocoa beans.

 

When you think of a chocolate boutique, the first image that comes to mind is usually boxed chocolates—known as Bon Bon chocolates—wrapped in a thin shell and filled with smooth, soft centers, offering over twenty flavors. Macarons based on chocolate also emphasize a crisp exterior and soft, sweet filling, with about twelve flavors shipped to Taiwan weekly. Other offerings include classic chocolate almonds, playful chocolate lollipops, chocolate toothpaste, and more—an overwhelming array of treats.

All products in-store are shipped weekly from France to Taiwan—from Bon Bon chocolates, macarons, and cakes, to the cocoa powder used for hot chocolate and the liquids for making mousse—all are personally supervised and blended by Jean-Paul Hévin. Before and after opening the store, he visited Taiwan multiple times to observe the market and instruct on how to make delicious hot chocolate.

 

To cater to Taiwanese tastes, Jean-Paul Hévin has created special dessert combinations. For instance, the “Ida” set includes a raspberry-hazelnut-chestnut chocolate cake, French custard with chocolate chunks, macarons, and a raspberry custard chocolate mousse. The soft chocolate cake has a delightful crunch from nuts, while the mousse is a light, melt-in-your-mouth foam—each item is utterly irresistible.