Blondir carefully “roasts” the cacao that it has connoisseurs, and starts with making couverture * 1. By deliberately applying low-temperature roasting, which takes time, instead of more efficient high-temperature roasting, the original aroma, sourness, bitterness, and fruitiness of cacao from all over the world are brought out to the maximum. The crystal of his passion, which spares no effort, is a gem that promises the ultimate time.

* 1) Generally, chocolate with a high content of cocoa butter, which is used for chocolate work.

“Cacao Voyage” with outstanding characteristics of cacao from three countries
Like the world of wine, the world of cacao has the word “terroir”. This means that it strongly reflects the individuality of the land. Climate, soil and subterranean layers, and terrain foster the individuality of cocoa.

Indian cacao with fruity acidity and spice. Ecuadorian cacao with a gorgeous scent. Togolese cacao with a nutty scent. Exactly, “Travel the world with cacao.” Taste the three cacao he chose and think about the land.

“Bean to Chocolat” where you can enjoy the charm of cacao from various angles
A praline that maximizes the original characteristics and aroma of beans by listening to the “voice” of selected cacao from Costa Rica and Ecuador. Combine nuts and fruits, and enjoy eight unique chocolates, from classic to new combinations.

“Gatosec & Dragee” where you can enjoy 3 kinds of baked sweets “Gatosec” and “Dragee” at the same time.
In addition to the popular “Caramel Nut Florentine” that was released at some stores last year, “Macadamia Biscuit” and “Gianduja Sand” are newly introduced this year.

In addition, “Dragee” is a luxurious combination of Costa Rican cacao chocolate and sweet pecan nuts. It is a gem of assorted cans where you can enjoy the unique “three kinds of baked goods” and “dragee” at the same time.

Frederick Blondir
“Passion for roasting, love for chocolate. 』\
Chocolatier was founded in 1994 and has its head office in Brussels, Belgium. In his childhood, he was influenced by the roasting technique of his grandfather’s roasting coffee shop “Santos Palace Coffee Roaster”, learned about roasting, and now he calls himself a roaster and makes chocolates by his own method every day. Evolve.

“The most important thing in making chocolate is to” enhance the original flavor of cacao. “The roasting work examines the aroma, sourness, bitterness, and fruitiness of cacao and determines the taste of chocolate. “We are passionate about roasting cacao and love each and every chocolate”. ”

F. Blondir

Store opening information
・ JR Nagoya Takashimaya 10th Floor Exhibition Hall January 15th (Friday) -February 14th (Sunday), 2021
・ Seibu Ikebukuro Main Store 7th Floor Large Exhibition Hall January 16th (Sat) -February 14th (Sun), 2021
・ Hankyu Umeda Main Store 9th Floor Exhibition Hall January 20th (Wednesday) -February 14th (Sunday), 2021
・ Daimaru Tokyo Store 11th Floor Exhibition Hall January 28th (Thursday) -February 14th (Sunday), 2021
・ Takashimaya Shinjuku Store 11th Floor Exhibition Hall January 27th (Wednesday) -February 14th (Sunday), 2021

Sales are scheduled to begin on January 15, 2021 (Friday) at a total of 27 Valentine’s Day events, including department stores nationwide.
Please check the website below for detailed information on products and retailers.

＞ Frederick Blondir Japan Official Website