Philippe Daue, Godiva's chef chocolatier for the Pacific Rim and China, has spent 18 years in Beijing and has learned the nuances of the Chinese palate concerning chocolate. "The good thing is that in China, people like less sweet, but in Europe, people are also beginning to like what we make for the Chinese market. It tastes less sweet because the natural flavors of ingredients come out more with less sugar," he said. For Christmas, Daue is creating chocolates featuring ginger and strawberries as well as macadamia praline made with mandarin and cardamom.
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