Minimal Launches Limited Edition Chocolate with Unique Secondary Fermentation Techniques

Minimal's Latest Chocolate Creation

Japanese specialty chocolate brand, Minimal - Bean to Bar Chocolate, continues its innovative journey by launching its latest limited edition chocolate, “EXPERIMENTAL #22 - Optimizing Acidity through Experimentation.” Scheduled for release on February 1, 2026, at both their online store and the Tomigaya flagship store, this new creation promises a delightful tasting experience with its juicy flavors akin to that of mandarin jam.

Since October 2025, this series has garnered positive feedback, showcasing the possibilities of Indian cacao beans through a unique secondary fermentation process that utilizes koji. This not only enhances the inherent fruity characteristics of the cacao but also balances complex acidity and rich fruit flavors.

Exploring New Dimensions in Flavor

In crafting the “EXPERIMENTAL #22” chocolate, Minimal leverages insights gained from previous experiments, focusing on how to broaden the expression of fruitiness. The goal is to maximize the potential of Indian cacao beans through their proprietary methods, emphasizing a meticulous approach to flavor development.

- Enhanced Acidity and Variety: The secondary fermentation method successfully adds a diverse range of acidity, enhancing the flavor profile significantly.
- Deliberate Blending: The chocolate is crafted by blending exceptionally acidic beans with traditional cacao varieties, which results in a complex, multi-layered fruitiness rather than merely an overpowering acidity.
- Textural Design: By coarsely grinding the cacao beans, the concept allows the vibrant acidity to burst in the mouth, creating a dynamic flavor experience with each bite.

An Invitation to the Intricate World of Cacao

The “EXPERIMENTAL” line reflects a journey of exploration in cacao bean production methods, spanning back to 2019. Released five times per year in limited quantities, each edition is dedicated to a different experimental approach, furthering the pursuit of new flavors. Cacao beans possess complex flavors that vary with type and origin, influenced delicately by roasting temperatures and times. Minimal focuses on specific elements in this process, experimenting with ways to enhance, or sometimes diminish, certain flavors to craft unique chocolate experiences.

The results have been impressive, with over 20 experimental products created and launched, all contributing to the evolution and improvement of Minimal's chocolate artistry.

Key Information for “EXPERIMENTAL #22”

- Price: 2,160 yen (inclusive of tax)
- Release Date: February 1, 2026 (available until supplies last)
- Available at: Online store and Tomigaya flagship store
- Ingredients: Indian cacao beans, sugar, honey

Minimal's dedicated team of chocolatiers and pastry chefs strive for excellence in every detail, emphasizing craftsmanship in producing each bar of chocolate. They meticulously source high-quality cacao beans from around the world, applying a philosophy of “subtracting” to bring out the finest flavors.

Furthermore, they engage in research and development with cacao farmers, aiming to promote sustainable economic independence within the cacao industry, with an eye toward fair and ethical trading practices. In 2019, they participated in a project with JICA to conduct cacao research in Nicaragua, reflecting their commitment to sustainability.

The brand has been celebrated internationally, having garnered 103 awards over the last decade for their dedication to quality while continually pushing the boundaries of traditional chocolate-making.

Visit Minimal Stores

For those eager to experience this groundbreaking chocolate, Minimal offers a welcoming café space where guests can enjoy coffee, chocolate, and even parfaits.

- Minimal Tomigaya Flagship Store

Address: 2-1-9 Tomigaya, Shibuya, Tokyo
Access: 6 min walk from Yoyogi-Hachiman Station (Odakyu Line) or Yoyogi-Koen Station (Tokyo Metro Chiyoda Line)
Hours: 11:30 AM to 7:00 PM (Last order at 6:30 PM)
Closed: No specific days off

- Minimal The Baking Yoyogi-Uehara

Address: 1-34-5 Uehara, Shibuya, Tokyo
Access: 2 min walk from Yoyogi-Uehara Station
Hours: 11:00 AM to 7:00 PM
Closed: No specific days off

- Patisserie Minimal Soshigaya-Ogura

Address: 8-8-24 Kinuta, Setagaya, Tokyo
Access: 3 min walk from Soshigaya-Ogura Station (Odakyu Line) South Exit
Hours: 10:00 AM to 6:00 PM
Closed: Irregular days, please check official site for updates

- Minimal The Specialty Azabudai Hills

Address: 5-8-1 Toranomon, Minato, Tokyo
Access: Directly connected to Kamiyacho Station (Hibiya Line), Exit 5
Hours: 11:00 AM to 7:00 PM
Closed: No specific days off

About βace Co., Ltd.

- Company Name: βace Co., Ltd.
- Representative: Takashi Yamashita, CEO
- Location: 2-1-9 Tomigaya, Shibuya, Tokyo 151-0063
- Employees: 40 (including part-time staff)
- Business: Manufacturing and selling chocolate products, managing the chocolate specialty store Minimal - Bean to Bar Chocolate.

For more updates and to explore the incredible world of Minimal's chocolate, visit their official website and follow them on social media!