關於 the polar challenge ，我們在網路上蒐集到這些相關的討論、資訊與評價

挑戰 #連續運動十天 第三日～
The third days of Challenge “sports consecutively ten days ”

今天又踢那條明明很寛很平很大確不能開車的煩死人林道下山…明天來去爬岩好了！

本小癈魚的運動沒可看性，為了幫大家某福利～三條魚斗膽點名陳彥博 Tommy Chen #極地超級馬拉松 神級大大，一起參與挑戰‼ ️
I nominate the "Polar Super Marathon Runner"--- #陳彥博 challenge together!

Day1：登山健行，22公里，總升落差1029m〜
Day2：登山健行，約17公里。
Day3：登山健行，22公里…登山嚮導的日常就是這麽樸實無華且枯燥阿…
(Day1: Hiking 22km, total rise of 1029m ～
Day2: Hiking 17km.
Day3: HikingHiking 22km... The life of a
mountain guide is so simple and boring...)

PS. 照片為結冰的大霸霸基。
#大霸尖山 #台灣百岳 #愷穹戶外運動工作室

[News / 甜點新聞] La Maison du Chocolat 發表復活節作品及兩款由 Pierre Hermé Paris 創作的純素甜點 / La Maison du Chocolat to present its Easter collections and 2 vegan pastries created by Pierre Hermé (English below)

吃甜甜、過好年！剛剛吃完年夜飯的大家，不曉得餐桌上都有什麼菜色呢？也吃了甜點嗎？

昨日去參加 La Maison du Chocolat 的新春作品發表會，真的是大開眼界。「Vegan」果然是近期熱度最高的關鍵詞！現場不僅看到了 Nicolas Cloiseau 主廚（MOF 巧克力職人）精采無比的復活節巧克力創作、品嚐了 #純素巧克力，還搶先試吃到 Pierre Hermé 主廚創作、三月二日才會正式上市的兩款 #純素甜點，且兩位大師本人都在，我一時有點忙不過來，都不知道該先拍、先嚐什麼好！

Nicolas 主廚今年的復活節巧克力雕塑「Les Voyages Extraordinaires」（#非比尋常之旅）靈感來自於他小時候最喜歡的一本書《Vingt mille lieues sous les mers》（中譯《#海底兩萬里》，是法國作家 Jules Verne 在 1869 年出版的科幻小說，描述一艘被誤認為海怪的潛水艇「鸚鵡螺號」的冒險旅程）。主廚精心以純手工打造了一艘熱帶魚型的巧克力潛水艇（美國與法國各僅有一座）、並使用了來自三大洲三個地點的三款風格獨特的巧克力製作復活節蛋，讓所有的消費者也能跟他一起在味蕾尖上環遊世界。三個巧克力分別來自越南、中美洲格瑞納達與西非迦納，其中來自越南的那款批覆巧克力（chocolat de couverture）為純素（végane / vegan），加入了椰奶，在口中香氣迸發時，能瞬間將你帶到藍天碧海白沙灘的熱帶場景，個性極為鮮明。巧克力雕塑本身細節考究，外型充滿童心，是小朋友們看了會非常興奮、大人們也會在心中升起共鳴的作品。

本次一同推出的，還有 #五款水果風味的夾心巧克力，包含覆盆子、黑醋栗、檸檬、柑橘與百香果。有趣的是這五款巧克力分為一般與純素兩個系列，純素系列使用酪梨油取代鮮奶油與奶油等動物性油脂製作甘納許（ganache）、楓糖漿取代白糖。有趣的是，大部分的人在品嚐、比較兩種後，都會驚喜地發現純素的巧克力甘納許水果滋味更為豐富有深度，酸香也更為明亮有層次。

最後一個重頭戲，則是 Pierre Hermé 主廚受邀為 La Maison du Chocolat 設計的兩款 #純素且無麩質的甜點：「Rose des Sables」（玫瑰巧克力酥）與「Fleur de Cassis」（黑醋栗之花）。之前我在歐洲麵包展時遇到 Pierre Hermé 主廚、詢問他對純素甜點的風潮看法，他便向我透露三月會有兩款純素甜點。謎底揭曉，原來就是與 La Maison du Chocolat 合作的最新創作。Nicolas 主廚則告訴我，當他邀請 Pierre Hermé 合作時，其實並沒有「純素」的目標限制，而是大師本人為響應 La Maison du Chocolat 對 #環境永續、#生態平衡 的理念而創作。Nicolas 主廚提到他 #從四年前便開始從頭學習如何使用植物性食材取代動物性食材創作，經過無數次實驗，對他來說是很大的挑戰。La Maison du Chocolat 過去的作品也可見到他 #關心環境與生態的理念，如 2019 年的聖誕節巧克力雕塑以北極熊為主題、品牌也從兩年前開始推出純素的巧克力商品，收到不少消費者的正面回覆。他目前已經開始著手創作更多純素巧克力系列，並認為「#這就是未來的巧克力樣貌」。

繼「無麩質」甜點後，純素風潮看來即將席捲法國，往後吃甜點也能照顧到大眾對環境、動物權的關注以及個人道德觀的選擇，誰說不是一件好事呢？記得點照片看更多細節！

🔖 當天影音請點此欣賞（在該精選動態後半）：https://tinyurl.com/swylsfh

*****
Today is Chinese New Year’s Eve, what did you have on your dinner table? What pastries and desserts have you had?

I got invited to discover the Easter and Spring collections of La Maison du Chocolat yesterday and was really amazed. “Vegan” is apparently the keyword that you can’t miss now. The chef Nicolas Cloiseau presented his Easter chocolate piece as well as a series of fruity chocolates including a vegan version. M. Hermé was there, too, to launch his two vegan pastry creations in collaboration with La Maison du Chocolat.

Themed “Les Voyages Extraordinaires” (“The Extraordinary Trips”), the chocolate piece was carefully sculptured and constructed by hand by the chef chocolatier of the brand, MOF Nicolas Cloiseau. The chef got inspired by Jules Verne's “Vingt mille lieues sous mers” (“Twenty Thousand Leagues Under the Sea”), one of his favourite books in childhood and created this gorgeous work, which speaks to the children as well as to the adventurous spirit of adults. Three characteristic couverture chocolates from Vietnam, Ghana, and Grenada are used to reflect on the chef’s trips discovering great chocolates around the globe, and the customers are invited to enjoy this globe-trotter experience along. Coconut milk is added in the vegan couverture chocolate from Vietnam. While the warm and exotic coconut aroma starts to dance on your tongue, you’d immediately feel that you are transported to an tropical island where the sun is shining and warm wind is kissing your cheeks.

The maison also launches five fruity chocolates in both original and vegan series, including raspberry, blackcurrant, lemon, orange, and passion fruit. Avocado oil replaced cream and butter and maple syrup replaced white sugar to make vegan ganaches, resulting in a much brighter and more intense fruity flavour.

In this Spring collection, the great chef Pierre Hermé is invited to create two vegan and gluten-free pastries, "Rose des Sables" and "Fleur de Cassis”. Chef Nicolas told me that in fact, they didn’t ask Pierre Hermé to make them vegan. The latter made such choice as an echo to Nicolas’ pursuit of a more responsible work ethic and eco-friendly philosophy of creation. The chef Nicolas has been working since four years ago on vegan chocolates by learning how to use vegan ingredients to replace animal products, which is a great challenge as this chocolate, like pastries, are made of butter, cream, sugar, etc. La Maison du Chocolat starts to provide vegan choices since two years ago and the chef’s previous work also shows his constant concern for the environment and endangered animals. For example, his 2019 Christmas chocolate piece featured polar bear and iceberg in a snowy world. The chef told me that the brand has received lots of positive feedback from customer and he believed that “this is what the chocolate of tomorrow going to be”.

Following “San-gluten” (gluten-free), “végane” (vegan) apparently is going to be the next storm sweeping through the French pastry industry. Many might criticise that it’s just another fashion that will soon die out, but Isn’t it wonderful that when you enjoy your pastries and desserts next time, you are also showing your support to environment sustainability and your concern for animal rights?

Don’t forget to click on the photos and check out my featured story for more details: https://tinyurl.com/swylsfh

#yingspastryguide #paris #lamaisonduchocolat #nicolascloiseau #pierrehermé #vegan #vaganpastries #Pâques #easter2020

我們跑進了最原始的秘魯大自然，
在叢林間穿梭，
在溪流中穿越
在急流中前進，
濕度100％，衣服，褲子，鞋子，7天從沒有乾過。
每天都必須自己綁吊床睡覺（因為有太多的蟲，蜘蛛）
這是決然不同的生命體驗，在廣闊的叢林中，
每天都有不同的生命，出生、死亡，
我們穿越於其中，沒有征服，沒有留下任何東西，
只有曾經存在的時空足跡，
在過程中不斷認識自己，
那種激情，那簡單純粹，
這也是極地超級馬拉松中最痛苦。
也是最美麗的部分😘

非常感謝IRun4Ultra和Linda
讓我第一次參加叢林比賽。

（看影片呀呀呀！很榮幸被紀錄下來）

Thank you very much IRun4Ultra & Linda
Let me go to the jungle race for the first time.
We run into the most primitive Peruvian nature,
Shuttle between the jungles,
Running in the stream,
Moving forward in the rapids,
Humidity 100%, clothes, pants, shoes have never been dried for 7 days.
Take a hammock and sleep by yourself every day (because there are too many insects, spiders)
This is a completely different life experience, everything in the jungle,
Every day, there are different life, birth, death,
We are in the middle of it, there is no conquest, nothing is left,
Only the footprints of time and space that existed once,
Constantly knowing myself during the process,
That passion, that pure,
It is also the most painful of the polar super marathon.
Also the most beautiful part

Keeping closer to Nature's heart 💜

Tommy Chen from @thenorthface taken the challenge to run jungle ultra race in the heart of the Peruvian Amazonia jungle.

Tommy Chen The North Face i-Run Trail and Ultra Running Trail Running SA

Hey my polar bear pillow cakes!
While looking through my folders, I found this quite awkward video of me freezing my brain! The video is from last summer, when I was in Japan and it was like, 35°C weather.
I couldn't fall or stay asleep since I'm not used to such heat. Good thing there was a 24-hour convenience store right around the corner of the hotel where I went to get some cold green tea and popsicle. Btw, this video was recorded right after doing the 3 MIN MAKEUP CHALLENGE: http://www.youtube.com/watch?v=ucn0Jk8tE58

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