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.

“Mona Chocolat” is a new Kyoto souvenir created by the talented young chef Nobu Onobayashi.

Chocolatory Hisashi opened in April 2018 near Higashiyama Station in Kyoto. This is the shop run by Norihiro Onobayashi, who was at Taneya for 15 years and won the second place in the World Chocolate Masters World Championship. ``I wanted to consider expanding overseas in the future, so I wanted to open a store in Kyoto, which is well-known around the world,'' he said, and decided on the concept of this store as a ``souvenir shop.'' The ``culture of giving'' is unique to Japan, and he wanted to incorporate this Japanese culture into the direction of his brand.

Of course, the store sells fresh sweets, and dine-in customers can also enjoy chocolate cakes and chocolate soft-serve ice cream, but 80% of the products are chocolate sweets that can be taken home. Among them, Onobayashi's specialty that cannot be found in other stores is ``Mona Chocolat.'' The crispy skin is sandwiched with a mousse-like filling that has a strangely fluffy texture, not a crunchy chocolate or gooey chocolate cream.

Its true identity was revealed when it participated in the 2015 World Chocolate Masters tournament.The original bitter chocolate "Gaia" was made by blending cacao from Ghana, Venezuela, and Papua New Guinea, white chocolate with a milky taste, and fragrant hazelnut chocolate. This cream is made with praline, rice oil for a smooth melt-in-the-mouth texture, rice crispies for a crispy texture, and salt to tighten the overall flavor. It's a palm-sized sweet that has a light texture, but allows you to fully enjoy the chocolate.

``Chocolate is an ingredient, and it's also an ingredient that can make people happy even if you eat it as is.As a chocolatier, it's a joy to be able to make something that everyone likes.A chocolatier is a person who pursues the original flavor of cacao, I think he is someone who can bring out the flavors.The recipes are simple and delicate, and you can't cheat if you make a mistake.When it comes to chocolate, it's difficult to make the same thing every time, even if you quantify it. We make subtle adjustments each time."

The world-class Japanese and Kyoto characteristics are also incorporated into the flavors of Bonbon Chocolat. Local ingredients such as matcha, sake, as well as sesame and yuzu. However, if I were to open a store overseas, I would like to incorporate local ingredients and standard sweets, rather than sticking to the Japanese style. I would like to be able to expand overseas in that way." From Kyoto to Paris to New York... chocolate that fuses the essence of each country with the essence of Japan. I'm looking forward to seeing what it will be like.

(Titles omitted)

Chocolaterie HISASHI

166-16 Ishicho, Higashiyama-ku, Kyoto City, Kyoto Prefecture

(075) 744-0310

10:30-18:00 (Cafe 17:30L.O.)

Irregular

https://www.chocolaterie-hisashi-kyoto.com/