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Recent tastings

Pod Bali 80%
 
8.3
Sonia
This bar is: Very good
Monggo 77% Dark cocoa
 
7.9
Sonia
This bar is: Very good
Delicacao Bali 80%
 
8.2
Sonia
This bar is: Very good
Dick Taylor Malagasy
 
9.7
Sonia
This bar is: Excellent
Unusual origin and taste
 
8.5
Sonia
This bar is: Very good
Sweet Hampton
 
6.1
Sonia
This bar is: Good
90% Cacao
 
6.7
Sonia
This bar is: To fight hunger
Guadeloupe 70%
 
6.9
Sonia
This bar is: Good
Hispaniola 73
 
8.5
Sonia
This bar is: Very good
Snarkitecture
 
9.4
Sonia
This bar is: Excellent
Nutmeg - Agapey
 
7.4
Sonia
This bar is: Very good
Cacao Grenada
 
7.4
Sonia
This bar is: Excellent
Jouvay 70%
 
7.7
Sonia
This bar is: Excellent
 
7.5
Sonia
This bar is: Excellent
Piura Blanco
 
8.4
Sonia
This bar is: Excellent
Cacao Cusco
 
8.6
Sonia
This bar is: Excellent
Theo Pure 85% dark
 
6.8
Sonia
This bar is: Good
Kah Kow 70
 
7.7
Sonia
This bar is: Very good
70% cacao with Nibs
 
6.6
Sonia
This bar is: Good
Ysleta - Tejas
 
8.2
Sonia
This bar is: Excellent
Gran Couva
 
7.9
Don Alek
This bar is: Excellent
Kah Kow
 
8.3
Sonia
This bar is: Excellent
Cuyagua - Potomac
 
8.6
Sonia
This bar is: Excellent
Cuyagua - Potomac
 
9.0
Don Alek
This bar is: Excellent
Los Rios - Marcolini
 
8.5
Sonia
This bar is: Excellent
Ghana - Tcho
 
8.4
Sonia
This bar is: Excellent
Equateur - Bonnat
 
9.0
Sonia
This bar is: Excellent
Hacienda El Rosario - Bonnat
 
8.9
Sonia
This bar is: Excellent
Bahia - Marcolini
 
8.4
Sonia
This bar is: Very good
Arriba - Domori
 
9.5
Sonia
This bar is: Excellent
Apamate
 
7.6
Sonia
This bar is: Very good
Trinidad - Amedei
 
9.7
Sonia
This bar is: Excellent
Sur del Lago - Domori
 
8.7
Sonia
This bar is: Excellent
Trinite - Bonnat
 
8.7
Sonia
This bar is: Excellent
Ceylan - Bonnat
 
8.6
Sonia
This bar is: Excellent
Fig - Pacari
 
7.8
Sonia
This bar is: Very good

Es Koyama

koyama-portrait

Marrying the best of Japan with the best cacao beans

Japan's ethos of perfection and its culture based on rituals made it an ideal environment for creating chocolate excellence and surprising aromas. Koyama Susumu, the founder of this incredible food and earth empire is pasionate about all aspects nutrition and the pleasures it may imply. From the selection the beans to the creativity of the ganaches and including 

their wonderful website, everything at es-koyama has been though, thoussands of hours if not more. The result is a dream for the sense. Koyama won the the top prize prestigious "C.C.C" (Club des Croqueurs de Chocolat) at the 2011 "Salon du Chocolat" in Paris. Tasting his incredible production, it is easy to undertsnad why.

koyoma-chocology

 

From his culinary studies , Koyama has brought an obsession for quality "raw material", such as the cacao beans of course, but anything that he will add to the chocolate. So he has keen interest in envirnmental issues and the furture of agriculture. He is also cleverly playing on the lack of chocolate culture in Japan. To sell cars internationally it is easier if you're German, to sell olive oil, Spanish, spaguettis Italians etc... And for chocolate, "Made in Europe" (or in Belgium or France) has its legitimity. So he takes every opportunity to tell his many admirerd that his chocolates are "Made by a Japanese".

Tirelessly looking for great beans and great combinations, Koyama has currently settled for Ecuadorian Criollo and Trinatarios. In his signature bonbon R.2013 he koyoma-Paris-nov2013plays on the fermentation and origin of these benas to produce a mix of aromas that go from prune and dried pune to a sweeter caramel-like aroma. The after taste is long but soft and the texture is soft but not at all oily. 


Koyama's suceeses have led him to open various store in Japan and a culinary school. Juding by his recurring wining bonbons at the "Salon du CHocolat" in Paris, we can be sure that Koyama has a long a pleasurely future ahead of him.