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.

Yokan Chocolat is a specialty of Kamakura that combines ganache and bean paste.

In 2017, a Japanese-style chocolate shop with a noren curtain opened in Kita-Kamakura, home to famous temples such as Engaku-ji and Kencho-ji. The owner chocolatier is Jiro Tanaka of Patisserie Calva in Ofuna, the next station. He is, so to speak, a ``challenging chocolatier.'' He continues to take on challenges in world-class competitions and has won many awards.He was good at candy making, but although he was selected to participate in a world competition, he was disappointed when the competition was cancelled. However, he received the advice that ``you should try making chocolate,'' and found a new goal, and in the blink of an eye, he was winning a number of awards at chocolate contests.

One of Chocolatory Calva's specialties is ``yokan chocolate.'' In response to local people's requests for something souvenir from Kamakura, Tanaka created steamed yokan with a ganache base in a paulownia wood box. “In Kamakura, where tradition lives, I wanted to create something that can only be done here, something that only I, as a Japanese person, can do.” In order to prevent the flavors of the bean paste and chocolate from canceling out each other's tastes, we created a ``water ganache'' that uses almost no fresh cream and only contains cocoa butter, which directly expresses the taste of chocolate.Smooth and smooth. The ganache is sharp and allows you to enjoy both flavors without overshadowing the delicate sweetness of the bean paste that follows.

``It is the mission of a chocolatier to make chocolate that is delicious even after a long time.Bonbon Chocolat is the culmination of my skills.I think you will understand if you try it two weeks after purchasing it.'' Chocolate tastes the same when it's freshly made, but Tanaka has devised a manufacturing method that maintains its flavor and aroma. Bonbon Chocolat's ``Smoke'' is a good example. What is the method of trapping the insubstantial scent of smoke in chocolate? I tried eating it to find out the mystery, but by the time it melted on my tongue, I was simply captivated by the long aftertaste of chocolate.

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Chocolatory Calva Kita Kamakura Monzen
407 Yamanouchi, Kamakura City, Kanagawa Prefecture
0467-38-6259
10:00 ~ 17:00
*Business hours may change depending on the season.
Closed on Tuesdays and Wednesdays
http://chocolaterie.calva.jp/