Discover the Exquisite Summer Kakigori Collection by Tokyo Chocolate Farm in Akishima

Experience the Summer Delight at Tokyo Chocolate Farm

Tokyo Chocolate Farm, located in Akishima, Tokyo, is famous for its exquisite chocolates and is now unveiling a renewed collection of summer kakigori (Japanese shaved ice) starting from July 5. Created by seasoned chocolatier Yoshihiro Ooka, who has amassed experiences across Japan, this ice dessert collection reflects a blend of traditional craftsmanship and innovative flavors.

The Essence of Tokyo Chocolate Farm

Founded seven years ago, Tokyo Chocolate Farm is a testament to Ooka's desire to give back to his hometown while sharing his expertise. The shop features not only a chocolate-making atelier but also a cozy café space where patrons can indulge in artisanal sweets all year round. The summer kakigori line-up showcases Ooka's unique culinary skills as a chocolatier.

Exquisite Kakigori Line-Up

Each kakigori creation is a masterpiece that balances flavors, textures, and artistic presentation.

- Chocolat World - ¥1650

Indulge in a symphony of textures with a base of Belgian chocolate sauce infused with nougat, garnished with chocolate yokan, chocolate cream pearls, whipped cream, meringue, homemade chocolate truffles, and a tangy raspberry-sour cherry sauce.

- Mango Passion - ¥1550

A tropical escape featuring mango passion sauce, mango-infused almond jelly, rich mango pudding, orange milk sauce, chocolate sauce, fluffy whipped cream, and a delightful white chocolate half-sphere.

- Watermelon Lemon Yogurt - ¥1350

Refresh with this zesty creation combining yogurt sauce, lemon zest, whipped cream, watermelon-flavored french sauce, crunchy pearls, and chocolate decorations.

- Peach Delight -

This beautiful dessert includes poached peaches, mascarpone gelato, milk sauce, peach sauce, and white chocolate cream, finished off with tea jelly and crunchy white pearls.

Meet Yoshihiro Ooka

Yoshihiro Ooka has a distinguished career marked by numerous accolades in international culinary competitions, including awards in sugar craft at the Coup de Monde. He trained under the renowned Chef Tsuji at Le Chocolat d'Ash and has won various prestigious awards such as the bronze medal in the chocolate craft category at the Japan Cake Show in 2003 and the silver medal in 2004. Ooka continued to refine his skills at famous chocolate factories and chocolate shops in Ginza, establishing himself as a reputed chocolatier.

Conclusion

Tokyo Chocolate Farm’s renewed kakigori collection is not only a treat for the palate but also a feast for the eyes. As summer heats up, these unique frozen desserts promise a refreshing experience that highlights Takahiro Yoshihiro Ooka’s artistry and commitment to local flavors. Don't miss the opportunity to enjoy these delectable creations and experience a sweet piece of Akishima this summer.