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.

Compete your passion for chocolate with cacao hunters and discover the uniqueness of cacao and make the most of it.

There are always 100 types of bonbon chocolat lined up in Ma Priere's showcase. “But there are still many chocolates we want to make,” says owner Hideaki Sarudate. There are said to be as many as 170 types of chocolate from various companies waiting in the kitchen. "Recently, I've been liking couverture from the German company Lübecka. It melts quickly in the mouth, and it's easy to take advantage of the texture of the ingredients, so it's perfect for my chocolate making."

Sarudate has traveled to France twice. The shop that was first introduced to us by the French Confectionery School was busy making chocolate during Easter. Every day I keep making egg-shaped chocolates by imitating them. I didn't even understand the principles of making chocolate. So, during his second training in France, he decided to study chocolate and worked at six restaurants, including Michel Chaudin. He returned to Japan and opened his own shop in 2.

Even now, his inquisitiveness about chocolate continues, and it can be said that he was meant to meet Mayumi Ogata, a cacao hunter who is also passionate about chocolate. Based in Colombia, he searches for cacao beans and uses bean-to-bar chocolate to make Mr. Ogata's chocolate. Sarudate captures the characteristics of the cacao and turns it into a simple ganache, making it into cacao bonbon chocolate. ``1974'' is a 74% cacao chocolate inspired by Sarudate. It has a strong bitter taste and a slightly sweet scent.

He specializes in blending chocolate, and his true strength lies in the coating that covers bonbon chocolate. ``The timing at which you feel the taste and aftertaste of chocolate varies depending on the manufacturer.Some types appear first, others appear in the middle.However, it is the taste of the outer coating chocolate that lingers in your mouth at the end.It leaves a lasting impression. We want people to feel the Ma Priere quality with this coated chocolate, which is a blend of seven types of chocolate." This year, he wants to make bonbon chocolate using a combination of fruit, alcohol, and marzipan. If you have a way to express yourself unwaveringly, you can even go on bold adventures. I can't wait for the birth of new chocolate.

(Titles omitted)

Ma Priere
Bunion Field Building 2F, 1-11-1 Nishikubo, Musashino City, Tokyo
0422-55-0505
10:00～19:00
Irregular
https://www.ma-priere.com/