Minimal "

Nama Gateau Chocolat -PRIME-"

Specialty chocolate specialty store Minimal Bean to Bar Chocolate will start selling "Nama Gateau Chocolat -PRIME-" on its online store from January 3, and in stores from mid-January.


Minimal's

new signature sweet

. This product pursues the "taste," "aroma," and "texture" of gâteau chocolat, and aims for an ideal balance of these elements. While maintaining the taste of the traditional gâteau chocolat, we have added aroma and texture to it to create a new gâteau chocolat that is both royal and new.

Only carefully selected small beans from designated farms are used

. The production process has been reviewed in order to enhance the taste and aroma. In addition, the cacao beans used were also reviewed.

Cacao beans from the Philippines were selected. These cacao beans have a high quality sweetness and deep richness as chocolate. This time, only small cacao beans with a clear and concentrated taste were used from this farm.

Four-step roasting to cacao beans.

In order to maximize the individuality of the carefully selected beans, the beans are roasted four times in different temperature zones before being made into chocolate dough. As a result, a satisfying sweetness that fully expresses the goodness of chocolate and a nutty aroma brought out by the roasting process are combined to achieve a deep, royal flavor.

Two textures: firm on the outside and melt-in-your-mouth on the inside

. The texture of the gateau chocolat is gradually smoothed from the outside to the inside. The contrast of textures can be enjoyed with the firm texture on the outside and the melt-in-your-mouth softness on the inside.


Richness and

lightness in both the

taste We blended two types of cacao beans with the goal of achieving both a richness that can be recognized in just one bite and a lightness that makes it easy to finish a whole bar.

Cacao beans from the Philippines, which are characterized by sweetness and lightness, are blended with chocolate from Ghana, which is characterized by bitterness and heaviness, in a 9:1 ratio, and two types of sugar are used to match. The optimal value of the flavor is finely tuned by combining granulated sugar derived from sugar beet and cassonade from Hokkaido, Japan.

Free shipping campaign exclusively at the online store

until the end of March To celebrate the launch, the online store will offer free shipping until the end of March.

Minimal "Nama Gâteau Chocolat -PRIME-" retail price and release date

Price: 3,990 yen (including tax)
Release date: January 3 at online store, scheduled after mid-January at stores
Handling stores: Online store, Yoyogi Uehara store