Maison Cacao (founder: Ishihara Shingo), an aromatic raw Chocolate brand originating in Kamakura that is particular about freshness, offers 12 different types of "raw gateau au chocolat" each month, hoping to provide 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.

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.
The handmade Japanese paper changes every month, and No. 3 is a special package made with cocoa husk, the outer skin of the cacao bean.
Sales will begin on Sun March 1st in limited quantities.

"Fresh Gateau Chocolat Terroir Collection No. 3"
No. 3 is a product from Maison Cacao, which is committed to terroir and works on cacao cultivation from start to finish, proposing the deliciousness of a "single terroir." Focusing on a single region where vibrantly distinctive cacao grows amidst lush nature, the flavor and delicacy of nature are captured in this gateau au chocolat. The resulting product is a beautiful expression of flavor and aroma that makes it hard to believe it is made from a single source of cacao.