I was really happy to have got invited last evening for discovering the MOF Chocolatier Patrick Roger's creations for Easter this year. The chef chocolatier is a master in chocolate sculptures as well as in delicious chocolate making. He started his career in a local bakery Maurice Boulay. He worked as a pastry chef in his early days and gradually switched his interest to chocolate and has devoted himself since then. In year 1994, he won the "Grand Prix International de la chocolaterie" and in 2000 he was crowned as a MOF (Meilleur Ouvrier de France) chocolatier.

Having been admiring the chef's breathtaking work for years, it was the first time that I got to see him in person and talk to him, which was absolutely inspiring. He's a real artist genuinely intrigued by the power of nature. His reflections on the connection between human beings and nature are transformed into artworks in different forms, be it abstract or not.

For this year's Easter collection, the chef chocolatier has presented a series of creations inspired by this wonderful time of the year. Easter eggs, marzipan animals, chocolate sculptures that come in different sizes and shapes with a dash of humour, such as tinned sardines, hedgehogs, and chickens filled with mini chocolate fish.

昨天受邀參加巧克力大師Patrick Roger的復活節創作發表，大師也很親切地與我聊了一會，分享了自己的創作理念，並表達對目前人與自然之間的關係惡化感到憂慮。

Patrick Roger是一位真正的藝術家，他原本是學甜點出身，後來在工作中逐漸發現自己對巧克力的熱愛，開始轉向專注於巧克力領域。他在1994年獲得國際巧克力大賽（Coup du monde de chocolat）桂冠、2000年更獲得法國最佳工藝職人-巧克力師（MOF, Meilleur Ouvrier de France）的榮銜。除了美味的巧克力外，他更以巧克力雕塑家之姿聞名全球。在他巴黎的店裡總是可以看到雷霆萬鈞、令人震撼的巨型巧克力雕塑。

今年的復活節，Patrick Roger主廚推出了一系列的作品：巧克力復活節蛋、巧克力動物雕塑、杏仁膏動物、以及魚形榛果帕林內巧克力。除了有幽默的沙丁魚罐頭造型的巧克力外，最可愛的莫過於刺蝟（les horissons）巧克力雕塑了。