Maison Cacao Unveils Limited Edition No.12 Chocolate Cake with Stunning Handmade Paper Packaging
Maison Cacao, an esteemed chocolate brand originating from Kamakura, is set to offer a unique experience with its monthly rotating selection of gourmet chocolate cakes, the "Terroir Collection." Launching on December 1st, the latest installment, No.12, comes in an aesthetically pleasing package made from beautiful handmade Japanese paper created by the renowned Mano Paper Workshop. This special packaging uses Japanese cedar, incorporating its bark to create a unique texture that reflects the natural beauty of the surrounding mountains.
The brand, founded by Shingo Ishihara, prides itself on utilizing high-quality cacao sourced from their own managed farms and partner farms across Colombia. Maison Cacao’s innovative blending techniques allow them to highlight the delicate differences brought about by the cacao's terroir, a term that signifies the influence of the environment—such as soil and climate—on the flavors of the chocolate. Each month, they showcase 12 new varieties of their delectable "生ガトーショコラ," or raw gateau chocolate, crafted to reflect the fine nuances derived from distinct terroir regions.
The No.12 creation stands out with its vibrant cacao aroma and rich chocolate sweetness. The luscious milk chocolate melds seamlessly with cacao mass crafted from crushed cacao nibs. The surprising combination of sweetness and a subtle bitterness results in a lingering taste that leaves a profound impression with every bite.
The No.12 cake features a harmonious blend of chocolates made from cacao sourced from two regions in Colombia, Yuira and Tomaco. This unique combination delivers both strength and delicacy, balancing contrasting flavors that captivate the palate. Expect refreshing citrus notes complemented by a roasted richness, culminating in a gentle spread of fruity sweetness reminiscent of tropical fruits—all creating a deep and satisfying flavor experience.
Terroir is essential for understanding the flavors and characteristics of ingredients, encapsulating the soil composition, climate, and environmental context in which the cacao is cultivated. Knowledgeable artisans who understand the history and unique elements of their land contribute their expertise to highlight the terroir in the ingredients. Colombia, featuring diverse mountain ranges, receives mineral-rich water that is crucial for cultivating cacao, enriched further by the country's fertile lands. In this biodiverse environment, Maison Cacao nurtures distinctive flavor beans, creating an elegant profile for their chocolates.
Maison Cacao meticulously adjusts the ratios of cacao mass, cacao butter, milk, and sugar in increments as precise as 0.1%. This attention to detail allows for a vibrant mix of cacao liquors that showcase the unique characteristics of each origin. The potential for flavor and aroma combinations is infinite, and through time-consuming processes and skillful techniques, they produce uniquely flavored couvertures that can only be crafted in this region by these artisans.
The No.12 Chocolate Cake from the Terroir Collection will be available in a limited run of 500 units starting December 1st at selected Maison Cacao stores and their online shop. Each cake will come with a serial number to mark its exclusivity.
The story of Maison Cacao began with Shingo Ishihara's inspiration from the rich cacao culture he encountered in Colombia. With a commitment to crafting exceptional flavors, Maison Cacao aims to instill a culturally vibrant chocolate experience that elevates the lives of people in Japan. They engage in every aspect of cacao production—from cultivation to fermentation and roasting—creating a meaningful connection between the chocolate makers and their customers. Beyond chocolate, Maison Cacao is dedicated to fostering sustainable practices and enhancing cacao agriculture, including support for educational initiatives in Colombia.
The brand, founded by Shingo Ishihara, prides itself on utilizing high-quality cacao sourced from their own managed farms and partner farms across Colombia. Maison Cacao’s innovative blending techniques allow them to highlight the delicate differences brought about by the cacao's terroir, a term that signifies the influence of the environment—such as soil and climate—on the flavors of the chocolate. Each month, they showcase 12 new varieties of their delectable "生ガトーショコラ," or raw gateau chocolate, crafted to reflect the fine nuances derived from distinct terroir regions.
The No.12 creation stands out with its vibrant cacao aroma and rich chocolate sweetness. The luscious milk chocolate melds seamlessly with cacao mass crafted from crushed cacao nibs. The surprising combination of sweetness and a subtle bitterness results in a lingering taste that leaves a profound impression with every bite.
Flavor Profile of No.12
The No.12 cake features a harmonious blend of chocolates made from cacao sourced from two regions in Colombia, Yuira and Tomaco. This unique combination delivers both strength and delicacy, balancing contrasting flavors that captivate the palate. Expect refreshing citrus notes complemented by a roasted richness, culminating in a gentle spread of fruity sweetness reminiscent of tropical fruits—all creating a deep and satisfying flavor experience.
About Maison Cacao’s Terroir
Terroir is essential for understanding the flavors and characteristics of ingredients, encapsulating the soil composition, climate, and environmental context in which the cacao is cultivated. Knowledgeable artisans who understand the history and unique elements of their land contribute their expertise to highlight the terroir in the ingredients. Colombia, featuring diverse mountain ranges, receives mineral-rich water that is crucial for cultivating cacao, enriched further by the country's fertile lands. In this biodiverse environment, Maison Cacao nurtures distinctive flavor beans, creating an elegant profile for their chocolates.
The Art of Blending
Maison Cacao meticulously adjusts the ratios of cacao mass, cacao butter, milk, and sugar in increments as precise as 0.1%. This attention to detail allows for a vibrant mix of cacao liquors that showcase the unique characteristics of each origin. The potential for flavor and aroma combinations is infinite, and through time-consuming processes and skillful techniques, they produce uniquely flavored couvertures that can only be crafted in this region by these artisans.
The No.12 Chocolate Cake from the Terroir Collection will be available in a limited run of 500 units starting December 1st at selected Maison Cacao stores and their online shop. Each cake will come with a serial number to mark its exclusivity.
Purchase Locations
- - MAISON CACAO Kamakura Main Store, Kanagawa
- - MAISON CACAO Kamakura Komachi Store, Kanagawa
- - MAISON CACAO Marunouchi Store, Tokyo
- - MAISON CACAO NEWoMAN Yokohama Store, Kanagawa
- - MAISON CACAO Gransta Tokyo Store, Tokyo
- - MAISON CACAO Haneda Airport Store, Tokyo
- - MAISON CACAO JR Nagoya Takashimaya Store, Aichi
- - MAISON CACAO Online Shop (https://onlineshop.maisoncacao.com/)
Brand Overview
The story of Maison Cacao began with Shingo Ishihara's inspiration from the rich cacao culture he encountered in Colombia. With a commitment to crafting exceptional flavors, Maison Cacao aims to instill a culturally vibrant chocolate experience that elevates the lives of people in Japan. They engage in every aspect of cacao production—from cultivation to fermentation and roasting—creating a meaningful connection between the chocolate makers and their customers. Beyond chocolate, Maison Cacao is dedicated to fostering sustainable practices and enhancing cacao agriculture, including support for educational initiatives in Colombia.
Topics Consumer Products & Retail）
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