Chosen in confectionery and baking, and also in care settings
Universal chocolate ingredient

Chosen by both
confectioners and bakers
and care facilities alike,
this universal chocolate ingredient

PRODUCTS

PRODUCTS

Simplifies preparation and offers authentic flavor, with a texture that is easy to swallow.
Also helps alleviate staffing shortages.

Simply mix with warm milk or hot water to create a soft, pudding-like chocolate dessert that's easy to scoop and melts in your mouth. It can also be used as an ingredient in cakes, drinks, and more. Its key features are ease of preparation, authentic taste, and a texture designed with swallowing function in mind.

When mixed with warm milk or hot water, it transforms into a
soft, pudding-like chocolate dessert that is
easy to scoop and melts smoothly in your mouth.
It can also be used as an ingredient for cakes, drinks, and more.
Key features include ease of preparation, authentic taste, and
a texture that is easy to swallow.

Just mix with warm milk or hot water to create a
chocolate dessert that's like a soft pudding,
scoopable yet melts in your mouth.
It can also be used as an ingredient in cakes, drinks, and more.
Its key features are its ease of preparation, authentic taste, and texture designed with swallowing function in mind.

Bouncy Chocolate

用　途 ： Puddings, ganache, toppings, etc.
包装形態 ： 500g x 6
食　数 ： Per 500g bag, based on the recipe below:
　　　　   Approx. 25 servings of 50g pudding
保存方法 ： Store in a cool, dark place below 28℃
賞味期限 ： 365 days unopened under the above storage conditions
規　格 ： Quasi-chocolate

Applications: Pudding, ganache, toppings, etc.
Packaging: 500g x 6
Servings: Per 500g bag, based on the basic recipe below
        Approx. 25 servings of 50g pudding
Storage: Store in a cool, dark place below 28℃
Shelf life: 365 days unopened under the above storage conditions
Category: Semi-chocolate

Basic recipe (50g per meal × 3 servings)

【Ingredients】
Bouncy Chocolate 60g
Hot water (or hot milk) 90g

【Instructions】
① Prepare hot water or milk at 80 degrees Celsius or higher.
② Add the Bouncy Chocolate to (1) and whisk quickly for about 30 seconds to 1 minute until there are no lumps.
③ Pour into a container, let it cool to room temperature, then chill in the refrigerator until firm.   

Click here for examples of physical properties>

Melting Chocolate

Uses: Drinks, toppings, etc.
Packaging: 500g x 6
Servings: Based on the following recipe, 500g / bag
  Approximately 41 servings of 52g pudding
Storage: Store in a cool, dark place below 28℃
Shelf life: 365 days unopened under the above storage conditions
Type: Quasi-chocolate

Uses: Drinks, parts, toppings, etc.
Packaging: 500g x 6
Servings: Based on the following recipe, per 500g bag:
          Approximately 41 servings of 52g pudding
Storage: Store in a cool, dark place below 28°C
Shelf life: 365 days unopened under the above storage conditions
Standard: Semi-chocolate

Basic Recipe (52g per serving × 5 servings)

[Ingredients]
Melting chocolate     60g
Milk                      90g

[Instructions]
① Prepare milk heated to 80 degrees Celsius or higher.
② Add the melting chocolate to ① and quickly whisk for 30 seconds to 1 minute until no lumps remain.
③ Pour into a container and let it cool down to room temperature before chilling in the refrigerator to set.

See here for examples of physical properties>

*Both basic recipes described here set into a soft, pudding-like consistency. This corresponds to code 2-1 in the 2021 Academic Classification (Dietary). While the physical properties fall within the range stipulated for Foods for Persons with Dysphagia (Special Dietary Uses) by the Consumer Affairs Agency, this product is for preparation and its characteristics change depending on how it is made, so it has not been officially approved.

COMMENTS

A new form of chocolate, approved by patissiers and dietitians in care settings

Pastry chefs and registered dietitians in care settings
have approved this new form of chocolate

I used to think that something that could be made just by mixing, something you could call instant, had nothing to do with craftsmanship, but it was interesting to use.

SPOTLIGHT: Chef Daisuke Mori

View details

I think this product strikes a good balance between cost, nutritional value, deliciousness, and ease of eating.

Ome Keiyu Hospital: Shiho Aoki, Chief (Registered Dietitian)

View details

ARRANGEMENT

Recipes for two chocolate variations, suitable for patisseries and bakeries

Drinking Chocolate Mango

EN VEDETTE
Chef Daisuke Mori

Melting Cappuccino

Éclat des jours
Chef Yohei Nakayama

Fragrant Cafe Cassis

EN VEDETTE
Chef Daisuke Mori

Bouncy Chocolate Raspberry

Éclat des jours
Chef Yohei Nakayama

THE STORY BEHIND THE PRODUCT

The origin of development: The desire to "let them eat what they wanted to eat."

Learn more

The Origin of Development: "I wanted them to eat what they wanted to eat."

The person who spearheaded this project, which also allows the product to be used as an ingredient in cakes and drinks, has unforgettable memories.
My father, who loved to eat, gradually saw his daily meals transform into "a chore for nutritional intake" as his swallowing function declined.
I could only stand by and watch.
At the time, I was only a middle school student and couldn't do anything, but I wondered if there was something I could do now.
That thought became one of the catalysts for me to commit to development.

The key to making this a reality was meeting an expert in the development of dysphagia-friendly foods.
When I first approached them, I received the harsh advice that
"It is very difficult to succeed in the specialized industry of care food without expert knowledge and experience,"
and the project had to be abandoned once.

Development resumed when we were confronted with the urgent issue of "limited food choices" in hospitals and care settings.
The cake my father loved became impossible to eat, then it became pudding, and eventually even a single bite became impossible.
I couldn't help but feel conflicted by this "reality of diminishing food choices" and the fact that there were too few delicious care foods.
Eating should be the joy of living itself.
Under that belief, the thoughts within the company united as one.

Visiting the expert again and seeking their knowledge set us on the path to uncompromising, universally designed chocolate.

The person who led this project
has an unforgettable memory.

My father, who loved to eat, suffered from dysphagia.
As his swallowing function declined, I could only watch helplessly as his daily meals transformed into "a task for nutritional intake."

I was still in junior high school back then and couldn't do anything, but
now, I wondered if there was something I could do.
That feeling became one of the catalysts
for facing this development.

The key to making this a reality was
meeting an expert in the development of dysphagia-friendly foods.
When I first consulted them, I was told
that "success in the special industry of nursing care food is very difficult without specialized knowledge and experience."
I received this harsh advice, and the project had to be abandoned once.

Development resumed when we confronted
the pressing issue of "limited food choices"
in hospital beds and care settings.
A beloved cake became unavailable, then a pudding, and eventually even a single bite
became impossible.

I couldn't help but feel conflicted by this "disappearing food choice situation"
and the fact that there were too few delicious nursing care foods.

Eating should be the joy of living itself.
Under that belief,
the company's thoughts converged.

Visiting the expert again and seeking their knowledge set us on the path to creating uncompromising, universally designed
chocolates.

A portion of the sales from Danz Chocolat is returned to afforestation activities that protect cacao forests and to providing employment opportunities for women.