Minimal - Bean to Bar Chocolate -, a specialty chocolate brand from Japan operated by βace Inc. (Shibuya, Tokyo; CEO: Takatsugu Yamashita), will release 'EXPERIMENTAL #24 - An Experiment on the Ideal Acidity in Dark Chocolate -' in limited quantities. It will be available at the Tomigaya flagship store starting June 1, 2026, and on the online store starting June 2, 2026.
This experimental piece focuses on the 'harmony of acidity' to tighten sweetness and bitterness, rather than emphasizing strong fruitiness. By using three types of cacao from Peru, India, and Thailand, the brand meticulously controls not only the roasting temperature but also the 'coarseness of the grind' for each origin. It offers a new sensory experience where the richness of a Sachertorte transitions into a light, fruity finish.
Peruvian cacao, known for its dark chocolate structure and mild fruitiness, serves as the base, roasted medium and ground finely to bring out depth. Indian cacao is ground finely to highlight bright acidity, while Thai cacao adds a tropical, sweet-and-sour aroma. The Thai cacao is also ground to a medium texture to add a pleasant change in mouthfeel, creating a lively accent of acidity with every bite.
Inspired by Sachertorte, the chocolate layers mild acidity reminiscent of fruit jam over a foundation of pleasant bitterness and sweetness. It is a satisfying bar that remains light despite its richness.
In this experiment, the brand explored how acidity can support chocolate flavors rather than acting as the protagonist. It uses acidity to add dimension to the sweetness and bitterness, preventing the flavor profile from becoming flat.
[Price] ¥2,160 (tax included) [Release Date] Tomigaya Flagship: June 1, 2026; Online Store: June 2, 2026
FACT BOX
- Source: PR TIMES
- Category: Product Launch
- Organizations: Minimal