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.

Chef Susumu Koyama's ``mixology'' creates delicious combinations such as wild chrysanthemums and roasted mandarin oranges.

A few years ago, when I ate Susumu Koyama's bonbon chocolate ``Fukinoto,'' I thought, ``This is Japanese chocolate.'' This is not because they use fukinoto, a typical Japanese ingredient, but because I was surprised to find that the subtle bitterness of spring wildflowers was still felt even when combined with chocolate. After that, he continued to experiment with adventurous combinations with Japanese ingredients such as Daitokuji natto and Manganji chili peppers, while also deepening his knowledge of cacao beans themselves by visiting the production areas.

``When you come across something in your daily life that makes you think, ``Oh, this is interesting,'' ideas grow from there, and you wonder which cacao from all over the world to use, and what kind of material should be used to express the way you envisioned it. The most fun part is imagining things,” Koyama says. In 2019, his 100th time exhibiting at Salon du Chocolat, he was selected as one of the ``World's Top 2011 Chocolatiers'' in Paris. To commemorate this, Koyama selected 2018 of his most memorable works from 10 to 10 and assembled them into ``THE BEST of BESTXNUMX''. There are novel flavors such as roasted mandarin orange, black moji, and wild chrysanthemum that stir the imagination of the eater.

``The scent of wild chrysanthemums'' brings out the wonderful scent of wild chrysanthemum flowers, and we researched the ingredients thoroughly, including whether we should add the bitterness of wild chrysanthemum leaves to make it stand out more, and what kind of cacao is best. , we have put together the techniques and experience we have cultivated up until now.What we value when creating chocolate is the ``three-dimensional feel'' of taste. To achieve this, it is essential that the characteristics of the materials combined with cacao are combined to take advantage of each other." Currently, he is interested in chocolate that combines matcha with herbs and fruits in the style of a ``mixology cocktail.''

Bonbon Chocolat is filled with the thoughts and feelings of a chocolatier. You'll want to enjoy it to its fullest. Is there a recommended way to eat it? "If you don't want to finish it all in one bite, try cutting it in half or one-third.Each bonbon chocolate has its own marriage of cacao and ingredients, as well as hidden flavors and tricks.THE BEST OF If it's the BEST 10, try eating some of it in small portions and then try the rest again. By eating it in two separate meals, you'll be able to enjoy the aroma and taste more deeply than you did the first time. is".

When pairing wine or champagne with alcohol, for example, put the chocolate in your mouth first and drink it when it's about to disappear in your mouth. ``You can enjoy the marriage with the aftertaste without being repulsed by the oily content of the chocolate.'' If you use alcohol with a high alcohol content, like brandy, drink it in your mouth before the chocolate has fully melted. Susumu Koyama is a passionate chocolatier who clearly conveys his desire to enrich the time you spend with chocolate.

Patissier Escoyama

32-XNUMX-XNUMX Yurinokidai, Sanda City, Hyogo Prefecture

Business hours 10: 00 to 18: 00

Irregular

https://www.es-koyama.com/index.html