"Heichinrou Chocolat --Heichinrou Chocolat --Apricot Kernel & Mango Spread" "Heichinrou Chocolat --Heichinrou Chocolat --Apricot Kernel & Matcha Spread" "Heichinrou Chocolat --Apricot Kernel & Double Berry Spread". It will be available from January 26, 2022. Each has a content of 100g (3.53oz) and the selling price is 1,620 yen (tax included).

Heichinrou Chocolat --Heichinrou Chocolat --Apricot Kernel & Mango Spread

"Heichinrou Chocolat --Apricot Kernel & Mango Spread" is based on the concept of "more like apricot kernel than apricot kernel", and is combined with alphonso mango, which gives off a unique fragrance as a material that demonstrates its individuality without losing the rich taste of apricot kernel. Not only fruit juice but also pulp is used.

Heichinrou Chocolat --Heichinrou Chocolat --Apricot Kernel & Matcha Spread

"Heichinrou Chocolat --Apricot Kernel & Matcha Spread" is made by kneading freshly made Uji matcha in the process of making white chocolate. Characterized by the smoothness and color of the texture with well-organized particles. The aroma of Uji matcha and the slightly bitter, mellow taste are devised to complement the sweet and rich taste of apricot kernel spread.

Heichinrou Chocolat --Heichinrou Chocolat --Apricot Kernel & Double Berry Spread

"Heichinrou Chocolat-Heichinrou Chocolat-Apricot Kernel & Double Berry Spread" uses freeze-dried strawberry, which is made by quick-freezing freshly picked strawberries and then drying them. Raspberry puree is added to give it a more complex acidity and aroma. When mixing fruit puree and chocolate, the oil and water are balanced and smooth. You can enjoy the refreshing sourness of berries, the sweetness of white chocolate, and the aroma of apricot kernel.

Both will be sold at the official online shop of Heichinro, and will be sold at "Ginza Mitsukoshi 7th Floor GINZA Sweets Collection" and "Heichinro Yokohama Main Store" until February 14, 2022, and at the Heichinro Yokohama-gai store until March 14.