#Minna Shoten #Theobroma #Fermented Fruit

A Tasty Collaboration for a Cause

This Valentine’s and White Day season, a special collaboration brings together the renowned chocolate shop Theobroma and Minna Shoten, under the leadership of UPDATER, a company dedicated to solving social issues engagingly. Between January 30 and March 29, 2026, they will unveil the limited-time dessert: Fermented Strawberry and Cacao Mousse Intestinal Health Fruit Parfait.

This innovative parfait blends Theobroma's expertise in Madagascar's fermented cacao with Minna Shoten's focus on fermented fruits, showcasing the unique flavors and aromas that fermentation can unlock. Their goal is to create a parfait that not only delights the palate but also promotes health and sustainability.

Background of the Collaboration

Theobroma, led by Chef Koji Tsuchiya, is dedicated to quality cacao sourcing and chocolate making. Their notable Madagascar Project exemplifies this commitment, involving collaboration with local cacao farmers to produce chocolate that captures the essence of Madagascar. The project's cacao is distinguished by its berry-like acidity and citrusy freshness, making it truly unique.

Chef Tsuchiya regularly visits Madagascar to ensure quality control and interact with farmers, recognizing the importance of fermentation processes in cacao production. Unfortunately, Theobroma faces challenges in providing an adequate fermentation environment due to limited resources, a situation that they aim to improve through this collaboration.

A portion of the sales from the parfait will directly support the delivery of new fermentation boxes to Malagasy farmers, aligning with Minna Shoten’s mission of transparent and sustainable production practices.

Product Details

The Fermented Strawberry and Cacao Mousse Parfait features a smooth chocolate mousse made with Theobroma’s Madagascar cacao, blended with nutrient-rich chia seeds. The parfait is topped with homemade fermented strawberries, including some fruits that were rejected for aesthetic reasons, thus adding value through fermentation. Additionally, it is artfully finished with a soy whipped cream infused with the delicate scent of Damask rose, creating a nourishing treat that’s as beautiful as it is delicious.

• - Availability: January 30, 2026 – March 29, 2026
• - Price: 900 JPY (incl. tax, deposit 100 JPY refundable upon return)
• - Notably, 100 JPY of each sale will contribute to providing new fermentation boxes for cacao farmers in Madagascar.

Online Sales

The dessert will be available for pre-order through the “TADORi” website, focused on promoting a lifestyle with transparency and sustainability. By preparing the parfait only after receiving an order, they ensure quality while minimizing food waste and overproduction.

Theobroma Popup

From January 30 to March 29, a special popup featuring Theobroma products will be hosted on the second floor of Minna Shoten. Customers can purchase exclusive items usually only available in Theobroma's stores, including unique cacao chocolates and the intriguing caviar-like chocolate spheres. Additionally, on March 14, Chef Tsuchiya will host a talk show at Minna Shoten, providing an opportunity to learn more about his creations firsthand.

About Chef Koji Tsuchiya

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