華倫的可可巴菲特 Warren’s Cocoa Buffet

22/04/2026

Is your cocoa powder roasted at low temperature? How do you know? 如何知道你的生
可可粉是否為低溫烘烤？高溫烘烤小心致癌物！台灣最佳生可可粉推薦。
#生可可粉 #可可粉

20/04/2026

什麼是生可可粉？ 可可粉怎麼來的？ 怎麼選購優質的生可可粉呢？ 關鍵指標有哪些？
國際巧克力品鑑師告訴你😉
#可可粉 #生可可粉 #未鹼化可可粉

05/04/2026

In the 2026 International Chocolate Awards Asia Pacific Competition we are very honored to be awarded 1 Gold 3 Silver 1 Bronze. Many thanks to the ICA Team for the hard works, and congrats to all our friends! 🥳🥳🥳

11/03/2026

Salon du chocolat NYC , c u next year
Face painting by

14/01/2026

Salon du Chocolat JP starts tomorrow!
Are you ready?!
日本巧克力沙龍展就在明天！你準備好了嗎？（線上商品已全數售鑿）

#チョコレート #サロンデュショコラ #バレンタインチョコレート

21/12/2025

2025世界最火燙巧克力店，Cedric et la Chocolaterie ，由擬真甜點大師、追蹤人數超過1000萬的Cedric Grolet創立，開幕至今排隊沒有低於一個小時過！
想吃嗎？ 我們的世界第一巧克力品嘗會就吃得到😋
What to buy in Cedric Grolet’s Chocolate shop and how to save your time? Check this out!

25/11/2025

Have you ever boiled/cooked/smoke/soak your cacao bean? Have you ever encountered defective beans that you makes you so desperate?

In the first “The Art of Crafting Chocolate” course of 2025, we had the opportunity to explore a wide range of ways to work with cocoa beans from scratch, and to create any flavor using Warren’s FIDARGS craftsmanship techniques, together with wonderful fellows from Thailand, the UK, Germany, Canada, and Hawaii.

Some participants asked whether we could offer a course focused solely on “post-harvest” or only “bean-to-bar” processes. I believe this may certainly be possible in the future.

However, to truly develop a complete understanding of chocolate making, it’s important to appreciate how fermentation, roasting, and oxidation are closely connected throughout the transformation of cocoa beans.

Therefore, I sincerely encourage you to take advantage of this 5-day immersive journey of continuous tasting and learning, which will help you gain a thorough understanding of the changes that occur from pod to bar.

Please kindly note that the early-bird registration deadline is December 31st. We look forward to sharing our passion with you in April!

Cheers,
Warren & Audrey

07/11/2025

A visit to the best chocolate maker in the world, , thanks to for such a warm hospitality🥰 Best luck to the upcoming hope!! ❤️❤️❤️

08/10/2025

08/10/2025

福灣巧克力非常榮幸蟬聯

法國"Club des Croqueurs de Chocolat 巧克力品鑑者俱樂部"

的 "LE GUIDE 2026 巧克力品鑑指南" 金獎肯定!

這次送件作品為 "南島之春-禮讚" 與 "南島之冬-重生",
雙雙獲得金獎肯定, 讓我們和優哥Yosifu Art / 優席夫藝術與麥姐 一起拍拍手!!

除了台灣的巧克力, 我們也要把刺蔥、糯米酒、龍眼蜜、桑葚,以及台灣的美好風土文化都介紹給法國和全世界!

Fuwan Chocolate is very honored to once again receive the Gold Award from France’s “Club des Croqueurs de Chocolat” in their “LE GUIDE 2026 Chocolate Tasting Guide”!

This time, our submissions, “Spring of Austronesia – Tribute” and “Winter of Austronesia – Rebirth”, both received the Gold Award. Let’s give a round of applause together with our collaboration artist 優席夫!

Je suis très heureux de vous annoncer qu’après avoir goûté les tablettes que vous nous avez adressées, notre panel des Tablettes a décidé de vous attribuer :

l’Award de la « Tablette Or ».

La qualité de votre travail mérite largement cette récompense ! Je vous en félicite très sincèrement.

我非常榮幸地宣佈，經品嚐您寄送的巧克力片後，我們的巧克力品鑑小組一致決定授予您：
「金牌巧克力片獎」。

您精湛的工藝與卓越的品質，實至名歸，值得此份殊榮！謹致最誠摯的祝賀。

巧克力般的敬意敬上

#南島四季巧克力 #南島語族 #南島文化 #福灣巧克力

27/09/2025

用ai改編自己寫的新聞稿變成歌詞, 再用歌詞做成歌曲😊

〈南島之秋-香頌〉

颯爽微涼風吹過稻浪
金黃搖晃像母親的手掌
纍纍果實掛在枝頭上
誰在祈禱 今年會豐藏

春花盛開　夏果芬芳
秋月映照野蜜的甜香
好香的風　吹過家鄉
帶來大地溫柔的吟唱

南島的秋　像一首歌謠
柚花的香　在夢裡圍繞
一口巧克力　心事都解藥
記憶輕飄　像稻浪金黃的微笑

花東縱谷　稻浪翻湧
月光灑落　金黃溫柔
誰在耳邊輕輕地說
「這風好香啊，別忘了守候」

南島的秋　像一首歌謠
野蜜的甜　隨歌聲飛跑
一口巧克力　眼淚都解藥
母親的懷抱　擁著秋天的祈禱

優席夫好想聽優哥唱喔😍

27/09/2025

嘗試用ai把南島之秋的文案和新聞稿整理成歌詞, 再做成曲, 大家覺得? 😁優席夫優哥可以請你唱看看嗎🙌🙌🙌