09/02/2026
One of our most popular items, our Tokyo Gâteau is made in our Kuramae kitchen in Tokyo from four ingredients: chocolate, butter, eggs, and sugar. Chilled, it’s dense and fudgy. Warmed in the oven, it turns light and soufflé-like.
Our Japanese Citrus Collection: candied lemon, iyokan (mandarin-orange hybrid), and hyuganatsu (pomelo-like citrus), hand-candied in Tokyo and enrobed in our 70% Zorzal Comunitario chocolate.
Kinu means silk in Japanese, fitting for these handmade pavé truffles. Our Tokyo team blends Zorzal Comunitario chocolate with fresh Hokkaido cream into a ganache, hand-cuts it into cubes, and dusts each one with unroasted cocoa powder. Notes of brownie and milk chocolate pudding, with a hint of tartness.
Cocoa Crudo: Whole, unroasted cocoa beans, hand-peeled at origin in Uganda, treated with UV light instead of heat so the raw bean keeps its flavor. We coat them in raw cane sugar, then in 70% Semuliki Forest chocolate roasted low and slow, for notes of plum jam and maple syrup, finished with a dusting of powdered sugar.
Our Hojicha Hot Chocolate Mix pairs roasted Japanese green tea with 70% Camino Verde chocolate, developed at our Kuramae café in Tokyo. Notes of toasted tea and fudgy chocolate, hot or iced.
Six bars, three origins, two teams: our Tokyo & SF Collection pairs the same beans - Kokoa Kamili from Tanzania, Zorzal Comunitario from the Dominican Republic, and Semuliki Forest from Uganda - roasted differently by our San Francisco and Tokyo teams. The SF bars lean creamy, fruity, and nutty; the Tokyo bars lean fermented, roasted, and herbaceous.
