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.

The spirit of Chef Saegusa, who opened up the world of white chocolate with the world's first attempt

``Whenever I try to do something with chocolate, I am somehow given an opportunity or an opportunity, and I end up thinking, ``Maybe this is my destiny,'''' Shunsuke Saegusa says quietly. He studied under a heavyweight in the Western confectionery world at Hotel Plaza in Osaka, and even after becoming independent, his inquisitive spirit remained undiminished. Receive training. In 1996, he opened "Chocolatier Palais d'Or" in Osaka. Then, in October 2004, he opened “Chocolatier Palais de Or Blanc” in Aoyama, Tokyo, and is spending his days delving into the world of white chocolate, a world that no one has explored before.

White chocolate uses cacao butter, which is about 60% contained in cacao beans, so unlike regular chocolate, it contains almost no black solids. Usually, the flavor of milk, which has a higher content, is superior to that of cacao. “When you create your own chocolate by roasting, grinding, and blending your own beans, you can design the flavor at each step.Normally, white chocolate is made by pre-processing the beans to avoid retaining the original flavor of the cocoa beans. "But what would happen if we squeezed the cacao butter and made it white without pre-processing? This shop was started out of that curiosity," says Saegusa.

White chocolate has the impression of being sweet, but if you make it yourself, you can adjust the sugar content, and Saegusa says, ``If you want to make the most of the ingredients that go with it, white chocolate is the best.'' In addition to the white chocolate version of the specialty Palais d'Or, the Aoyama store also stocks white chocolate tablets, bonbons, and more. Bonbons and chocolates made with alcohol are not uncommon, but whiskey and white chocolate go well beyond imagination. Sweet white chocolate envelops the distinctive flavor of the whiskey, softening the alcohol's strength. The scent is so vivid.

Currently, the store has four locations in Osaka, Tokyo, and Kiyosato, and 4% of the chocolate they use is original Bean Tober. All of the manufacturers' chocolates are of a high standard, and if you use them, you can make products that pass the mark, but what he is looking for is one-of-a-kind chocolate. Ever since he gave up on non-chocolate brands and renovated his Kiyosato store into a bean-to-bar store, ``Artisan Palais de All'' in 2014, he has decided to ``bet the rest of his life on chocolate.''

Chocolatier Palais de Ors 

Shin Marunouchi Building 1F, 1-1-1 Marunouchi, Chiyoda-ku, Tokyo

03-5293-8877

11:00-21:00/Sunday/Holiday 11:00-20:00

Based on building holidays

http://www.palet-dor.com