Name: 甜點大師現場施展巧克力魔法！⚡️ | Amaury Guichon | TED (A Pastry Chef Works His Chocolatier Magic — Live | Amaury Guichon | TED)
Uploaded: 2025-11-16T13:06:13.000Z
Duration: 12 min 38 s

基礎被動語態

I think it's safe to say that the entire world is obsessed with your elaborate chocolate sculptures.

我想全世界都對你精緻的巧克力雕塑著迷，這應該不為過吧。

La List recognized you as the world's most creative pastry chef.

La List 認可你是世界上最有創意的甜點主廚。

You have billions of views on YouTube, TikTok, Instagram, that in addition to your Netflix show.

你在 YouTube、TikTok、Instagram 上有數十億的觀看次數，還有你的 Netflix 節目。

But more important than all, all of that is that you are part of my 4 year old's bedtime routine.

但比這一切都更重要的是，你是我四歲兒子的睡前儀式的一部分。

Yes, we watch one of his videos every night.

是的，我們每晚都會看他的一個影片。

My 4 year old picked these for you to watch.

我四歲的兒子挑選了這些要你看的。

So we all watch your stuff, but none of us know anything about you.

所以我們都會看你的作品，但我們其實都不太瞭解你。

I started in the culinary when I was 14 years old.

I was not great, academically speaking, so I was encouraged to go to trades.

我學術上不是特別厲害，所以大家鼓勵我去讀技職。

And after my savory training, I drifted away towards the sweet side.

在我受完鹹味料理的訓練後，我就轉向甜點領域了。

And I really fell in love with the transformation of raw ingredients into elaborate products.

我真的很喜歡把原料變成精緻的產品的過程。

when I was 21, I wanted to learn how to speak English.

We don't speak English very well, so I thought I would take one year to learn how to speak English.

我們英文不太好，所以我想花一年時間學英文。

I was not too picky on the destination, and

I got an opportunity to come to Vegas 12 years ago.

12年前，我來到了拉斯維加斯。

And knowing that I don't party, I don't drink, I didn't think Vegas would be really home for me.

而且我知道我不愛玩、不喝酒，所以我不覺得拉斯維加斯會是我的歸宿。

But I found that in reality, the extravagance from Vegas was a perfect pairing with my ability to craft wonders.

但我發現，實際上，拉斯維加斯的奢華，跟我的創造奇蹟的能力非常搭配。

People are always, I've introduced your videos to so many people.

大家總是，我把你的影片介紹給好多人認識。

They're always, there's two waves of wow.

First, the first wow is, wow, look at those sculptures.

第一波驚嘆是，哇，看看那些雕塑。

And then the second wow is he made that entire thing out of chocolate.

然後第二波驚嘆是，他竟然把整樣東西都用巧克力做的。

Aside from other medium in the field where we're relying on wood, metal, wires, chocolate can do everything by itself and is 100% fully edible.

在我們仰賴木頭、金屬、電線等其他媒材的領域裡，巧克力可以自己完成一切，而且是百分之百可食用。

People sometimes think I even use paint on my product, but

有時候大家會以為我的作品有用到顏料，但

it's really edible pigment mixed with the cocoa butter, the fat part of the cocoa bean that makes the showpiece so beautiful.

其實是可食用的色素混合了可可脂，也就是可可豆的脂肪部分，讓這件作品如此美麗。

Do you just walk around like pastry, fying everything in your head?

你是不是都像甜點師一樣，腦袋裡想著各種東西的製作方式？

I'm like, how do I make that out of the chocolate?

我就會想，我該怎麼用巧克力來做這個？

How do I make it May not surprise you, but I do do that.

我怎麼做出來的，可能不會讓你驚訝，但我確實會這麼想。

When I see those big glitters, I want to make them out of chocol.

當我看到那些大亮片時，我就想用巧克力來做。

So when we were prepping for this session, you surprised me by saying that as important as the look and the design of your work are to you, you actually care more about the taste.

所以，當我們為這次的講座做準備時，你讓我驚訝地說，對你來說，作品的外觀和設計有多重要，但你其實更在意味道。

I mean, everybody that understand chocolate can transform it into art.

意思是，每個瞭解巧克力的人都能將它變成藝術。

I think the complexity as a trained pastry chef is how do we not compromise the taste, the texture, and

我認為身為一位受過訓練的甜點師，複雜之處在於我們如何不犧牲味道、口感，

And I think this is where it becomes much more complex.

我認為這就是它變得更加複雜的地方。

這就是科學真正發揮作用的地方。

On taking basic raw ingredients, you take flour by itself.

A spoonful of flour is not very pleasing.

Making the recipe, having the ingredients collide together to create things that gives you a good taste is really what I like to do.

拿著基本的原料，你單純只拿麵粉。

Can you give me an example of what I do of what you do?

I mean, before all the chocolate showpiece took off, because social media is very visually oriented, so I used to put a special emphasis on it.

So I have created over the last decades, multiple pastries.

所以我幾十年來，創造了好多甜點。

我最喜歡的其中一個是咖啡時鐘。

It's coffee chocolate, a strong espresso paired with a strong 80% chocolate that look like a clock.

它是咖啡巧克力，濃縮咖啡搭配看起來像時鐘的濃鬱80%巧克力。

What you see on the screen are some of the elements that goes into the composition of the desserts.

你在螢幕上看到的，是一些組成這些甜點的元素。

in reality, it takes about two days of craft for all the elements to fully rest and have the best texture.

但實際上，所有這些元素需要兩天的時間來完全熟成，才能達到最佳的質地。

So for the two minutes you guys have of pleasure, there is two days of work behind it.

所以，你們享受的兩分鐘，背後其實有兩天的功夫。

And it's true that not a lot of people know that.

when I started, my social media channel was actually to raise awareness on how much work and product goes into the making of pastry.

我剛開始的時候，我的社群媒體頻道其實是為了提高大家對製作甜點所投入的工作和產品的認識。

所以你一開始的影片都是兩天才做完。

I often hear the people complaining about the price of pastry.

我常常聽到大家抱怨甜點的價格。

But people go to nightclub and spend $35 on a mojito, and I wanted people.

但人們去夜店花 35 美元點一杯 Mojito，而我希望大家。

我認為那是拉斯維加斯的價格。

Our crafts are so beautiful and so amazing.

我們的技職作品非常美麗且令人驚嘆。

I think one thing I'm the most proud of is being an ambassador of my Industry and being able to display the extent of the beauty that can be achieved in the world of sweets, whether it's bread, pastry, chocolate, ice cream, sugar.

我認為我最自豪的一件事，就是擔任我所屬產業的大使，並能展現甜點領域所能達到的極致之美，無論是麵包、糕點、巧克力、冰淇淋或糖。

It was an industry when I got in that was very secretive and I was able to break the secret, show it to the world.

在我剛進入這個產業時，它非常神祕，而我成功打破了這種神祕感，將它展現給全世界。

And I think when I got into the industry, it was considered almost a lame industry, believe it or not.

而且我認為，在我剛進入這個產業時，它幾乎被視為一個不起眼的產業，你可能難以置信。

And now, just like your son, he might be a future chef in the future, he might want to become a chef not just because he failed academically.

而現在，就像你的兒子一樣，他未來或許會成為一名廚師，他或許想成為廚師，而不僅僅是因為他在學業上失敗了。

And I think that's my proudest achievement.

我認為這是我最引以為傲的成就。

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甜點大師現場施展巧克力魔法！⚡️ | Amaury Guichon | TED (A Pastry Chef Works His Chocolatier Magic — Live | Amaury Guichon | TED)

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