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.

A smoky scent of Colombian cacao and Duchu tea. Express Japaneseness in your own way.

After training at a patisserie, he studied chocolate under Koji Tsuchiya of "Theobroma", returned to his hometown of Aichi Prefecture, and opened a chocolatry in Nagoya in 2015. The young chocolatier, Satoshi Takasu's rapid progress continues, and when he exhibited for the first time at Salon du Chocolat Paris in 2017, he was awarded the Silver Award by the CCC (French Chocolat Lover's Association, also known as Sese Sese), and the Gold Award the following year. In 2019, he was selected as one of the "100 Best Chocolatiers" at the same exhibition. A Ginza store also opened in 2018.

Ginza, where there are many foreign tourists, is promoting a Japanese atmosphere. This is because when I went out into the world at the Salon du Chocolat, I was often asked for things that were typical of the Japanese. “I have always loved Europe, and even during my training days I had little exposure to Japanese materials, so I started using them for the first time after becoming independent.Instead, I was glad to be able to work on Japanese materials without preconceived notions.First, for the Ginza store. I chose Tochu tea. Although it is not well known, Tochu tea is an ancient Japanese tea, and I was introduced to it by someone who has been cultivating it for a long time in Hiroshima Prefecture." ``Takasu Shokuraato'' is a kare (small square tablet) type of chocolate whose packaging features ukiyo-e style illustrations. Milk chocolate made from Colombian cacao beans perfectly captures the astringency and smokiness of tea.

``When I visited a cacao bean farm in Colombia, I noticed that the rich and plump aroma combined with the unique scent of Du Zhong tea, which was reminiscent of medicine.When I finished it, the sweet chocolate taste came first. , then the tea flavor, and finally the chocolate aftertaste." There was a time when he used about 200 different types of chocolate, so he is definitely a ``chocolate first'' maker. In other words, he is the type of person who expands his ideas from chocolate. He compares it to the way artists create music, saying, ``I'm the type of person who starts by writing the lyrics.'' The part that conveys the feelings (lyrics) comes from the chocolate, and the melody (other materials) comes together later.

``Nadeshiko'' is a bonbon chocolate inspired by the ruby ​​chocolate that became a hot topic last year. ``Chocolate is still a mystery as to how it was created, but it has a light fermented flavor, and the first thing I thought of to pair it with was sour strawberries.But then I remembered an ingredient that I had always wanted to use. I tried combining bitters, milk, and white chocolate, but it didn't come together well, so when I combined it with ruby, the flavor came together.'' The sharp sourness and salty taste are definitely umeboshi. The yogurt-like sourness and moderately sweet chocolate create a mild contrast to the eccentric sourness.

Actually, I developed an allergy to wheat flour when I was training to become a pastry chef. He had no choice but to pursue chocolate... ``I'm glad I chose chocolate now. Chocolate is a fascinating material that I never get tired of. Fermentation, roasting, drying, and conching, each step of the process creates nutty, fruity, and tobacco-like aromas. Above all, isn't there a taste that warms your heart with just one bite?

I often travel to production areas, and it's fun to experience the sense of freedom in a new place and get inspired by local ingredients. Of course I'm also thinking about bean-to-bar. “My goal is to control the fermentation and roasting of the cacao I choose and make my own original chocolate.However, if I bring the beans to Japan, the price will be high and I cannot return it to the region where it is produced.If I want to do it, We believe that by completing the process of making chocolate in the production area, we can contribute to employment in the production area." The place is Colombia. In fact, it looks like it will happen next year.

(Titles omitted)

Chocolatory Takasu Ginza store

Keita Building 12F, XNUMX-XNUMX-XNUMX Ginza, Chuo-ku, Tokyo

03-5568-9990

13:00～23:00

Closed on Sundays

http://www.chocolaterie-takasu.com/