Chocolatier, a word that is becoming popular in Japan along with pastry chef, is the French word for chocolate craftsman. A highly sensitive Japanese chocolatier who is now recognized around the world. Introducing the chocolatiers who nurture and evolve Japan's chocolate culture.

Caramel, jasmine, ginger, citron...the main ingredients of chocolate are just the ingredients.

Criollo, which Antoine Santos chose for the store's name, refers to a rare variety of cacao beans. Originally from Provence, France, it has been over 25 years since he came to Japan. In addition to working as a pastry chef in various parts of France and the UK, he also provided technical guidance to French chocolate makers in Japan, so when it first opened, it started as a confectionery school. Since starting his patisserie business in 2003, he has won awards in global contests, ranked number one in popularity for his cakes, and has been highly praised both by professionals and the general public both in Japan and around the world.

"Chocolate making is very profound. After I realized that the way of thinking about chocolate is different from that of making cakes, I spent five years studying it." When it comes to making his own chocolate, he uses the motto of ``easy-to-understand flavors.'' When you eat chocolate, you can immediately tell what the main character is. There are eight types of Bonbon Chocolat selected for the 2020 edition of "Chef's Selfish Set" including caramel, jasmine, vanilla, ginger, lemon and passion fruit. In each case, the flavor of the main character is vividly expressed.

"With a red tie, a blue jacket, or a yellow shirt, it's hard to tell which one takes center stage, right? If you want the red tie to stand out, then go with muted colors. That's how I think about the combination of materials and chocolate." Wanting to put more of the spotlight on the main ingredient, I am currently researching a ganache made only with fresh cream and no butter.

"Palette Chocolat" shines with the playful and playful spirit typical of the French people. You can enjoy customizing the chocolate-coated sable by spreading nut cream on it, topping it with orange peel, or sandwiching it together. The milk chocolate sable is topped with Japanese pepper, which adds a refreshing aroma and tanginess to the melt-in-the-mouth sweetness. ``Japan is a paradise because it's a treasure trove of ingredients that give us inspiration!'' said the chocolatier, who connects France and Japan's chocolate culture, in fluent Japanese.

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Criollo main store
3-9-2 Mukaihara, Itabashi-ku, Tokyo
03-3958-7058
10:00-19:30
Closed on Tuesdays (*Open if it is a public holiday)
https://www.ecolecriollo.com/