Chocolatier, a word that is becoming popular in Japan along with pastry chef, is the French word for chocolate craftsman. A highly sensitive Japanese chocolatier who is now recognized around the world. Introducing the chocolatiers who nurture and evolve Japan's chocolate culture.

The spirit of Belgian training is realized, such as Speculoos Pruneau with the scent of spice cookies.

``Violet'' is a hemispherical chocolate that breaks in your mouth and oozes blueberry and cassis ganache. Heart-shaped ``Framboise'' that you can enjoy not only with ganache but also with confiture for a fresh feeling. The colorful molded bonbon chocolates typical of Taichi Murayama, who trained in Belgium, can be found at both Patisserie Chocolatory Chandoiseau, which opened in 2010, and Chandoiseau Glacier Chocolatier, which opened in 2017. .

``Before I went to Belgium, I only made chocolate once a year for Valentine's Day at the patisserie where I worked, so it was during my training in Belgium that I became interested in chocolate.Learning techniques and doing more things gave me ideas. As I grew more excited, I wanted someone to eat it, so I decided that when I opened my own shop, I would do chocolate." In Belgium, even children come to the patisserie with their pocket money to buy chocolates. I aim for that kind of casualness and ease of entry into my store as well.

“My bonbon chocolat is a bonbon that I make with the mindset of a pastry chef.Rather than thinking about the individuality of the chocolate first, I try to balance it with the ingredients, such as the fruit it goes with.Chocolate is a supporting role, so to speak. There were times when I wondered if that was the right thing to do." If you're a chocolatier, shouldn't you prioritize cacao? Is it okay to use cacao-flavored raspberry instead of raspberry-flavored cacao?

Those hesitations were allayed by the reaction of customers who happily bought the chocolates. ``What I have to do is do normal things and make them deliciously.When I went to Belgium, I thought all the cakes were ordinary and uninteresting.But as I got used to it, I realized that "It's delicious, and Belgian consumers aren't looking for new things. I've come to realize that I don't want to make something that doesn't have a lot of flavor."

``I mean, do you have coffee-flavored dorayaki? After all, isn't it the dorayaki with red bean paste that you want to eat?'' Murayama laughs. There is no need to change something that has always been delicious. Indeed, I don't want the feeling of happiness that a Chandeiseau bonbon full of juicy ganache gives me to ever change.

Chandoiseau Glacier Chocolatier

21-XNUMX-XNUMX Sakaemachi, Kawaguchi City, Saitama Prefecture
048-299-2189
10:00-20:00

Irregular

http://www.chant-doiseau.com/