Don't compromise on deliciousness in an era of soaring prices
Next-generation chocolate
Don't compromise on deliciousness in an era of soaring prices.
Next-generation chocolate
PRODUCTS
For uncompromising professionals
Proposing a new standard in confectionery
For uncompromising professionals, we propose
a new standard in confectionery.
Made with carefully selected cacao from CACAOTEC, a highly regarded company in the French confectionery industry, and with the latest in fat technology to ensure a smooth melt-in-your-mouth texture.
The recipe remains unchanged; only the cost is redesigned.
Customers will experience the "depth of cacao," and owners will experience "cost flexibility."
Achieved through carefully selected cacao from the highly-regarded French confectionery industry's CACAOTEC, and the latest fat technology that supports a smooth melt-in-your-mouth texture.
We design only the cost, without changing the recipe.
Customers experience "the depth of cacao",
while owners experience
"cost savings".
Noir 3959
Chocolat Numéro Deux Noir 3959
From the cacao belt spanning both sides of the equator, the elegant flavor embraced by cacao that breathes Venezuela's special terroir. A brilliant top note gently unfurls in the mouth, allowing you to enjoy the powerful lingering finish of cacao.
Under the effect of "Special Mass,"
the flavor profile has a chocolatey taste with a cacao content of 56-59%.
Cacao content: 39%
Cocoa mass: 39.8% (Incl. Special Mass: 29.8%)
Vegetable fat: 16.9% (Essential Butter)
Cacao flavor quality equivalent: 59% (Our own assessment)
Category: Chocolate
*A blend of several types of cacao mass, primarily Venezuelan-grown cacao.
Noir 3355
Chocolat Numéro Deux Noir 3355
This chocolate is a blend of cacao from the Dominican Republic, nurtured by the rich nature of the Caribbean. The spicy kick created by its terroir harmonizes with a fruity aroma, making for a chocolate with a captivating depth of flavor.
The "Special Mass" effect gives it a chocolatey taste, with a cacao content of 53-55%.
Cocoa Content: 33%
Cocoa Mass: 33.8% (Incl. Special Mass: 16.9%)
Vegetable Fat: 19.9% (Essential Butter)
Cocoa Flavor as a Quality Attribute: 55% equivalent (Our assessment)
Standard: Quasi-chocolate
*A blend of several cacao masses, centered on cacao ingredients from the Dominican Republic.
本質
A fusion of Japan's cultivated chocolate processing techniques and
France's chocolate culture, savoring cacao terroir
A new option to support the future of the industry
A fusion of cultivated Japanese chocolate processing techniques and French chocolate culture, savoring the terroir of cacao. A new option to support the future of the industry
The rich taste of CACAOTEC France's "Special Mass" cocoa liquor, which fully expresses the individuality and natural flavor of cocoa beans from various origins,
is blended with "Essential Butter," a vegetable oil that recreates the melt-in-your-mouth texture of cocoa butter,
achieving a high level of both quality and cost-effectiveness.
Blended with CACAOTEC France's "Special Mass" cocoa liquor, which fully expresses the individuality and natural flavor of the cocoa bean origin, and "Essential Butter," a vegetable oil that recreates the rich taste and melt-in-your-mouth texture of cocoa butter, this product achieves both quality and cost-effectiveness.
特別ミサ
The cocoa mass used in this product is crafted by CACAOTEC, a company based in Provence, France. We have named this high-quality cocoa mass supplied to us "Special Mass."
CACAOTEC is a collective of artisans specializing in the production of high-quality cocoa mass. They carefully select rare cocoa beans from around the world and extract the maximum aroma inherent in the beans using their proprietary, world-leading precision roasting technology. Operating with a small, elite team of artisans, they are recognized in the French and European markets as a professional partner that provides cocoa mass contributing to client differentiation.
エッセンシャルバター
Essential Butter is a vegetable oil made using the latest technology that recreates the essence of cocoa butter. Tempering is done as usual, and it's just as easy to use. It melts instantly at 30°C, and the aroma of cacao rises the moment it enters your mouth.
USER'S VOICE
Professional Recipes
