Everyone who loves chocolate and sweets! Finally, the French-born chocolate festival "Salon du Chocolat 2016 (SDC)" will begin in Japan on January 27th. Many people have been looking forward to this day. The Tokyo venue opened early on January 26th for cardholders and was visited by many, really many people.

I'm curious about the glittering chocolate, but this year's eating editorial department is paying attention to the To go menu. Among them, we will deliver a "crispy confrontation" by "Tokyo limited Kouign-amann" and "new star croissant" from Spain!

◆ New to popular Kouign-amann

HENRI LE ROUX's "Kouign-amann o CBS" is a To go product that has been very popular every year since SDC in 2013. This year, "Kouign-amann Chocolat o Caramel Tarte Tatin" has appeared only at the Tokyo venue. (324 yen each including tax)



Kouign-amann, which means "butter candy". At Henri Le Roux, plenty of butter is used, the outside is crispy and fragrant, and the inside is baked by wrapping a whole caramel that is popular at the store.

Kouign-amann Chocolat o Caramel Tatan is a cacao-flavored brioche dough wrapped with one "caramel tatan". It has a chocolate-colored filling that looks like ganache or confiture when you break the dough, which has a colon and firmness and looks very rich.

When chewed crispy, the aroma of butter and the acidity of apples spread slowly. And what remains is the firm and bitter finish of the dough. I can't say anything about this multi-stage taste! It is also recommended to take it home and warm it up to enjoy the melty caramel.


◆ Suddenly a large line! "Croissant"

On the other hand, from Spain "bubó BARCELONA" to "Janduja Raviolo" (400 yen including tax). SDC limited "bread".


bubó is the first SDC exhibit in Japan. Headquartered in Barcelona, Spain, pastry chef Carles Manpel has won numerous awards. In the home country, the "chocolate fruit" series containing large nuts is very popular as "unstoppable deliciousness". The unique bonbon chocolate is also attracting attention.

In addition, bubó is also a popular shop for Viennoiserie (sweet bread). Expectations for the limited "bread" that it makes will increase.


Round chocolate toppings on top of the Danish-like dough baked into a cylinder. If you look at the sides, you can also see traces of twisting the fabric.



Inside is Gianduja (Gianduja), which is also the product name. The crispy, chewy croissant dough has just the right amount of saltiness, which still complements the flavor of Gianduja nuts and chocolate. In addition, Gianduja's smooth mouthfeel is very good. First of all, eat without warming and enjoy melting in your mouth.


It seems that bubó is almost the first to appear in Japan, but one hour after the opening, there was a line that seemed to arrive for an hour. Many people buy cute heart-shaped gimoves with Janduja Raviolo. The first store in Japan is scheduled to open in 2016. It's fun here.


◆ Crispy confrontation, the winner is ...

Now, let me announce the result of the "crispy confrontation" (due to the editorial department's discretion and prejudice). The winner is Zubari, bubó's Janduja Raviolo !

For a cacao feeling, Henri Lulu's Kouign-amann is stronger. If you like cacao, you may like it. However, in bubó, Gianduja is the main character in the rich fabric and Gianduja! Also, the round chocolate topping was delicious, so I chose this because it's a chocolate festival. I think it's a big line, but it shouldn't hurt to try it.

Either way, both are relatively reasonably priced and look great as souvenirs. If you have time to line up, please try both!

SDC2016, Tokyo venue will be held from January 27th to January 31st at the event hall in the basement of the Shinjuku NS Building. In addition, it will be held sequentially in various places. I hope you can meet the wonderful taste.