One of Japan’s pioneering chocolatiers, Koji Tshuchiya, is the man behind the Japanese chocolate maker Theobroma Cacao. Theobroma Cacao is the second chocolate maker from Japan to enter our Library. With Japan being a country seldom associated with chocolate, surprisingly, it is also a country that has over 130 chocolate makers.
This Madagascar Cacao Project is made from cacao of “poor farmers” in Sambirano River Upstream in Ambanja, Madagascar. This bar won Gold at the Academy of Chocolate Awards.
The beans are from the 2017 harvest, which had been both fermented and dried for six days. Koji had the opportunity to support, teach and train a small cacao farm in 2016. The cocoa-farm locals then picked up the cacao beans by car in Antananarivo and shipped the beans to Tokyo.
Theobroma Cacao’s 63% dark chocolate has a flavour profile that is foremost creamy with smokey tones and a lactic acidity, which one could mistake for a dark milk chocolate. It is an absolute delight, with no detectable bitterness.