Susumu Koyama, the owner chef / chocolatier of Patissier Eskoyama , who is famous for "Koyama Roll". It was exhibited at the chocolate festival "SALON DU CHOCOLAT" held in Paris again this year, and has been highly evaluated as 5 tablets at the prestigious chocolate lovers' competition "CCC". Also, at the first exhibition "International Chocolate Awards 2013" (held in London in October 2013), I was the first Japanese to win the 1st place in 3 categories and the 2nd place in 2 categories.

At Patissier Escoyama, a number of products including these exhibited works are sold as "Valentine Collection 2014". This time, we sampled "SUSUMU KOYAMA'S CHOCOLOGY 2013" (1,500 yen) exhibited by Salon de Chocolat. Introducing works from No. 1 where you can enjoy 5 kinds of chocolate like a full course.


No.1 "R.2013 (Ale Dou Mill Treize)"

It tastes like dry plum or prune compote, with a sour scent and a slightly caramel-like couverture. First of all, I want you to taste the coating with your teeth and then enjoy the smoothness of the ganache inside.


No.2 "YAKI-MIKAN"

As the name suggests, it is a work using grilled orange ganache. The oil component called "limonene" that comes out of the peel of baked oranges is the source of the unique acidity and aroma. The umami is taken out by "baking" until it becomes pitch black, and it is finished with milky chocolate ole. You can fully enjoy the scent of oranges.

No.3 "PCJ-Praline Comme cuisine Japonaise-"

Freeze-dried soy sauce pickles from "Manganji Togarashi" and combined with almond pralines to create a surprising dish. When combined with water-free praline, the freeze-dried crispy texture remains, and as soon as you put it in your mouth and combine it with water, the taste of soy sauce spreads. In the middle of the 5 types, it is a work full of individuality, suitable for the main.


No.4 "Miel Truffle Blanche"

The theme is "Encounter of cacao, truffles and honey". The moment you put it in your mouth, it has a raisin-like acidity, but the scent of truffles immediately comes in, and after it disappears, the gorgeous scent of honey. After that, the scent of truffles spreads again, and finally you can enjoy the taste of cacao, which is a dish that you can enjoy the change in scent and taste.

No.5 "Zen ZEN"

Mr. Koyama's favorite sushi restaurant, "Akadashi," which is served as a hint, was born as a hint. The reddish ganache and the ganache of grape sansho are layered, and you can enjoy a mysterious combination with the chocolate noir that smells like firewood. The spicy spiciness of Japanese pepper is irresistible, and it is a work that is perfect for squeezing. It was also very popular at the venue in Paris.


How was the full course of chocolate? The package also includes a detailed explanation of the work, so please read it and enjoy it with all your five senses.

In addition to this, Patissier Escoyama has the best version "THE BEST" (4,500 yen), which is a collection of works exhibited at Salon de Chocolat from 2011 to 2013, and the colorful fruit flavored chocolate "Magic praline aux" with mirror writing printed on it. There are many products on sale that shine with ideas unique to Mr. Koyama, such as "fruits (magic praline of frui)" (1,890 yen).

This time, the product was announced for Valentine's Day, but Mr. Koyama says, "Valentine's Day is the best-selling product in a year," rather than "making chocolate for Valentine's Day." This year, he wants to stick to "cacao beans" and try new tastes. I am looking forward to what kind of work will be produced.