#Japan #Tokyo #Japanese Fruits #Creema SPRINGS #Chocolate Infusion

Experience the Magic of Fruits and Chocolate

In a groundbreaking initiative, Chocography Inc., led by CEO Kazuyoshi Yanagisawa, is excited to launch a special project called Fruit Chocolat on August 20, 2026, at Creema Springs, a handcrafted crowdfunding platform. This project is dedicated to showcasing the beauty and flavor of Japan's finest domestic fruits, transformed into exquisite chocolate treats using innovative infusion techniques.

The concept behind this initiative stems from Yanagisawa's deep respect for the dedication of Japanese fruit farmers. After over fifty years in the chocolate industry, Yanagisawa felt compelled to introduce more people to the incredible flavors of fruits that may not meet market standards due to their unique shapes or slight imperfections. Often, these fruits, which boast exceptional taste, never see the light of grocery shelves due to their appearance. With this project, Yanagisawa aims to offer these splendid fruits a second chance, allowing them to shine combined with high-quality chocolate.

The Vision: A Fruit Chocolat Map of Japan

Yanagisawa's dream includes crafting a Fruit Chocolat Map that represents specialty fruits from all 47 prefectures of Japan. He believes that the fruits cultivated by local farmers are some of the most delicate and flavorful worldwide. The unique infusion process developed by his team captures the vibrant essence and smooth texture of the fruits, showcasing the culinary artistry behind each creation.

Savoring Quality: The Selection Process

The fruits used in this project are selected with utmost care. Only 100% domestically grown fruits will be used, with an emphasis on those that have high taste ratings but may not conform to traditional market standards. The focus will be on highlighting each fruit's unique characteristics while ensuring they harmonize beautifully with chocolate. The fruits exhibit an array of tastes, aromas, and textures, enriching the overall dessert experience.

Unveiling the Chocolate Infusion Technique

Unlike conventional chocolate, which often uses vegetable oil-based substitutes, the Fruit Chocolat project employs genuine tempered chocolate with a cocoa content of 21% or more. This authentic chocolate is meticulously infused into the fruits, allowing each bite to burst with rich flavor while providing a refreshing aftertaste that standard substitutes cannot replicate. The outcome is a sensory delight that transcends ordinary desserts.

Textural Harmony: A Unique Experience

The interplay between freeze-dried fruits and chocolate creates an unparalleled crispy and crumbly texture, elevating the entire tasting experience. Each piece captures the essence of both the chocolate and the fruit, showcasing their distinctiveness while enhancing each other’s profiles.

Project Overview at Creema Springs

• - Project Name: Transforming Japanese Fruits with the Magic of Chocolate
• - Duration: August 20, 2026, to mid-October 2026
• - Platform: Creema Springs
• - Return Example: A delightful assortment of infused chocolates named “Merimeuro Grande du Japon”

About Mele de Chocolat

Mele de Chocolat, founded by Kazuyoshi Yanagisawa, aims to bring chocolate connoisseurs and fruit lovers together through gourmet creations. Located in Bunkyo, Tokyo, the brand focuses on selling chocolate confections and managing an eCommerce platform to reach a wider audience.

For more information about their unique offerings, visit Mele de Chocolat or Chocography Inc.'s official site at Chocography.

This project reflects a dedication not only to gourmet desserts but also to the respect and sustainability of Japan’s incredible agricultural output. It’s time to discover how the magic of chocolate can bring people closer to the flavors of Japan’s fruits, one exquisite bite at a time.