Minimal Soshigaya-Okura launches seasonal dessert 'Chocolate Charlotte' on June 6

Minimal - Bean to Bar Chocolate -, a Japan-based specialty chocolate shop operated by βace Inc. (CEO: Takatsugu Yamashita, Shibuya-ku, Tokyo), will offer a limited-time seasonal dessert called 'Chocolate Charlotte' at its Patisserie Minimal Soshigaya-Okura store starting June 6, 2026. Reservations are scheduled to begin on May 30, 2026.

Based on the traditional French 'Charlotte' cake, the dessert precisely calculates the fruity personalities of cacao from three different origins—Peru, Tanzania, and Madagascar—to express fruits through chocolate. By layering jelly made from the rare 'cacao pulp' and vanilla ice cream, diners can fully enjoy the profound charm of cacao as a fruit.

A multi-layered dessert experience enjoying cacao as a 'fruit'

For the rich chocolate bavarois, cacao from Peru with its strong fruitiness is used. The chocolate topping the Charlotte and ice cream features Madagascar cacao with prominent berry-like acidity and Tanzania cacao with apple-like fruitiness.

By layering rare 'cacao pulp' jelly and ice cream, the inherent charm of cacao as a 'fruit' is multi-dimensionally expressed. Please enjoy the multi-layered taste alongside a three-berry sauce and vanilla.

▼ 'Chocolate Charlotte' Sales Information

[Price] ¥2,300 (tax included) [Sales Period] Saturdays and Sundays from June 6 to July 26, 2026 [Store] Patisserie Minimal Soshigaya-Okura [Reservation Site] https://www.tablecheck.com/ja/patisserieminimal/reserve/message

This 'Chocolate Charlotte' was developed as a special dessert inspired by participation in the 'Diners Club French Patisserie Week 2026,' held for one month from July 1, 2026, to July 31, 2026.

Starting July 1, when the Patisserie Week begins, it will also be available as a takeaway petit gâteau, allowing for a more casual experience.