Jacques au lait月餅是充份表現傳統與現代之間的完美和諧。每個月餅外層是72％的黑朱古力，並充滿了傳統風格的ganache。這種獨特的混合融合了濃郁的朱古力口味和溫暖的甘納許之間的過渡。甜味和鹹味的相遇時，在你的舌頭上跳舞，留下令人愉快的餘韻。
Chocolate Custard Mooncake
Egg flavor custard ganache and middle with salted egg yolk
Wu Ren “Ultimate Nutty Flavor”
Pine Nut, Black Sesame, Walnut, Pistachio, Almond fold in a white chocolate ganache base Chocolate
紅寶石軟心朱古力 - 世界第四類朱古力
Berry Jelly and Yuzu ganache
菠蘿椰香軟心朱古力 Pina colada Ganache Chocolate
Pineapple jelly layer with coconut ganache
提拉米蘇軟心朱古力 Tiramisu Ganache Chocolate
Macarpone Cheese base with coffee ganache
咖啡軟心朱古力 Coffee Ganache Chocolate
荔枝軟心朱古力 Lychee Ganache Chocolate
Lychee Jelly in the middle and layer with Salted Lychee ganache
格雷伯爵軟心朱古力Earl Grey Ganache Chocolate
Heavy Early Grey flavor ganache
山葵軟心朱古力 Wasabi Ganache Chocolate
Creamy white chocolate ganache with wasabi flavor
Graduated from The Culinary Institute of America majoring in Baking and Pastry Arts. Worked in New York, China - Beijing, and Hong Kong as an executive pastry chef. Currently working as a chocolatier and an author.
Chef Jack Chua was born in Hong Kong but raised in New York. He was inspired to become a chef when he was young as his parents owned part of a restaurant in the States. At the restaurant he took on different roles, such as bartender, dishwasher, busboy, expediter, etc. From these different roles, it inspired him to pursue a career as a chef. To pursue this dream, Jack started studying at a local vocational cooking school then he went onto studying in Culinary Institute of America where he graduated specialising in baking and pastry.
Chef Jack’s culinary career ranged from Asia to America. He first started his life as a chef in New York where he worked as a pastry cook at a local bakery shop. Later he moved onto pursuing his career in Beijing in 2008 where he was a pastry sous chef at French restaurant. During his years there, he learned to incorporate different Asia spices and ingredients into his plated dessert. Jack was also able to take his creativity into a new stage as he learned different new techniques into his cooking, such as Chinese style pastry and incorporate the East and West ingredients.
In 2011, Jack moved back to New York and worked in a Japanese fusion restaurant as a pastry assistant. During his years there, he was able to further develop the western and eastern taste together.
Jack has been back to Hong Kong for nearly 7 years. Upon his return he has worked in different restaurants. He then started to pursue another goal which was to become a chocolatier. In 2017, he has opened his own brand, Jacque au lait which has created different chocolate masterpieces.