At the chocolate festival "SALON DU CHOCOLAT" held in Paris, France in October, Mr. Koyamassum, who won the most prestigious "Chocolatier Award in the Foreigner Category", will be at the "Valentine Collection 2013" presentation. I've done it!


At the recital, we sampled 5 works that won "5 tablets + ☆", which is the highest rank of the sample food competition called "Chocolate Michelin" conducted by CCC (Club des Croqueurs de Chocolat)!


Tasting work "C.C.C. Degustation No.5 2012"
Tasting work "C.C.C. Degustation No.5 2012"


When you open the black chic package, you will find 5 chocolates. From the left, in the form of degustation (meaning tasting party), bitter chocolate, milk chocolate, praline, and two original self-confident works are arranged according to the rules when CCC judges. According to Mr. Koyama, each "taste flow" is considered, and it is recommended to eat in this order!


The first "L'aube (dawn)" is a work that uses Escoyama's original special couverture for everything from cacao selection to fermentation days. The cacao is aged for 6 days and roasted lightly to make the chocolate that maximizes the acidity of the fruit cacao itself. When you eat a bite, the mellow acidity like dried fruits spreads in your mouth!


The second, "Fukinoto," is to bake freshly picked butterbur in an oven at 100 ° C (212 ° F) for 1 hour, and then unfuze the dried butterbur (boiled or soaked to transfer the aroma). , For ganash with chocolate oven. The mysterious feeling that the bitterness of butterbur is floating in the mouth within the range of "milk chocolate". "Dry butterbur sprout" powder is sprinkled on the surface to give it a more impressive taste! It may be the most memorable taste of the five!


The third "Praline japonais" has a rich taste that is entwined with the richness of gold sesame, which was just harvested in September, and mellow milk chocolate. Chocolate with a characteristic fresh flavor of caramelized gold sesame and a "crispy texture"!


The fourth "Sake japonais" is a chocolate made from Junmai Ginjo sake "Sake lees" made from sake rice "Kitanishiki" harvested in Shinoyama City, Hyogo Prefecture, which is next to Escoyama. The inside is divided into two layers, and the lower layer is sake lees caramel that makes the best use of the flavor of sake lees. The upper layer is a ganache of Junmai Ginjo sake accented with cacao from Madagascar, which has a berry-like acidity. I felt the unique taste of sake.


The fifth "NINJA" is a work inspired by the manga "NARUTO". The cherry tree chip "Kopo" is smoked with a smoke machine to create a fragrant ganash. It was an interesting chocolate with a distinctive aftertaste, and the taste and aroma appeared and disappeared in the mouth like a ninja (?)!


Mr. Koyama Susumu who announced the collection
Mr. Koyama Susumu who announced the collection


The product "CCC Degustation No.5 2012", which is a set of these five products, is on sale from November 29th. The selling price is 1,500 yen per set. Orders are also accepted at the online shop. In Japan, chocolate has a strong image of Valentine's Day, but in Europe, it is customary to say chocolate as a souvenir. There is no doubt that it will be a fun time if you talk about souvenirs with souvenirs! It might be a good Christmas gift!