From the chocolate specialty store "Belle Amer", new items for the fall and winter of 2020 will be released. Chestnut sweets that are perfect for autumn and new chocolates will be available in stores from August 26th.

We have a lineup of products unique to chocolate specialty stores, such as baked sweets that are particular about domestic ingredients, fondant au chocolat that pursues texture, and chocolate that is made by a special manufacturing method. Below, we will introduce the sweets of interest.

● Chestnut sweets perfect for autumn

"Mont Blanc Cake"


A cake dough made from bitter chocolate and chestnut paste, simmered in sweetened chestnuts from Ehime prefecture, and baked. The sweets are finished with cassis confiture as a secret ingredient. Homemade marron cream using chestnut paste is squeezed into Montblanc as a topping. The price is 1,512 yen for 5 pieces (tax included, same below).

"Waguri fondant chocolate"


A fondant au chocolat with a melting taste, topped with a whole grain of Japanese chestnut from Kumamoto prefecture. Chestnut paste is wrapped in a bitter-tasting chocolate dough and baked moist. By adding Guérande salt as a secret ingredient, the taste and sweetness of chestnuts are brought out.

This is the 8th year of popular sweets, but it is renewed every year. This time, the recipe has been improved so that you can enjoy the deliciousness of chestnuts straight. The price starts from 411 yen per piece.

● New Bonbon Chocolat

Bonbon chocolate packed with the charm of chocolate. Four new flavors made for fall and winter will be added to the lineup. The price is 270 yen each.

"Mousse butter raisins"


Made with mousse chocolate with raisins to enjoy the milky taste of butter. Using chilled butter from Hokkaido, the aroma and flavor that cannot be produced with frozen butter are brought out. Smooth butter, blonde chocolate mousse, and semi-dried raisins are combined to create a chocolate that melts in your mouth and enjoys the aroma.

"Hojicha latte"


A chocolate cup-shaped chocolate with two layers of milk chocolate ganache with roasted green tea and chocolate mousse with vanilla flavor. The lower layer is poured with roasted green tea ganache, and the upper layer is squeezed with smooth mousse ganache made from white chocolate with the image of latte milk and vanilla.

"pistachio"


Chocolat with Italian pistachio paste, cream and caramel-flavored blonde chocolate. For the cream inside, use only blonde chocolate that goes well with pistachios. It is coated with bitter chocolate with reduced sweetness and finished with a colorful pistachio topping.

"Plarine Sale"


By adding hazelnut paste, you can feel the full flavor of nuts, which is a mature chocolate. The German rock salt Alpensalz, which goes well with chocolate, is strongly added to accentuate the taste.

● A new work has appeared in Gateau

"Chocolat Mille Crepes"


Chocolat mille crêpes with custard cream and crepe dough using two kinds of chocolate layered on top of each other. Unlike regular Mille crêpes, two types of custard cream, blonde chocolate and bitter chocolate, are squeezed alternately to create a beautiful side. Recommended new gateau that is particular about the mouthfeel and taste. The price is 540 yen.

"Classic Chocolat"


A classic chocolate with a royal chocolate cake arranged in the Bel Amer style. Ganache is sandwiched between moist chocolate dough to create a smooth texture. The top surface is squeezed with creamy chocolate cream and accented with hazelnuts and almonds. The price is 519 yen.

"Chocolat shoe"


A cream puff with outstanding impact covered with chocolate. Two types of chocolate custard cream are squeezed into a choux pastry covered with crispy cookie dough and coated with chocolate with almonds. The price is 454 yen.