
We would like to offer a new experience of enjoying the subtle differences in terroir that are created by the cultivation and blending of cacao, something that is difficult to achieve with conventional Chocolate, and we are proposing 12 different types of "raw gateau chocolat" that change every month.
This is a unique expression of Maison Cacao, which begins with growing cacao on its own and contracted farms across Colombia, and has its own unique blending technology that produces results in 0.1% increments.
No.9 is made by incorporating cacao husk, the outer skin of the cacao bean, into Japanese paper. The skin that once protected the cacao has now become paper that carries memories, speaking to the cycle of nature through the act of "wrapping."
[No.9 Flavor Note]
Cocoa from a total of four areas is used.
The soft acidity is complemented by the refreshing fruitiness of the cacao, with a gorgeous aroma of cherry blossoms and roses in the middle and a lingering spice in the aftertaste. Chocolate is made from unique cacao beans and you can really feel the freshness of the ingredients, resulting in a fresh gateau chocolat like no other before.
Sales will begin on Mon September 1st in limited quantities.
"Fresh Gateau Chocolat Terroir Collection No. 9" (3,780 yen including tax)