Look for chocolate
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.
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 plays 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.