Via My Amp Goes To 11.
Cocoa’s country of origin, kind, percentage content, technique of the chocolatier’s, the flavours inside…
There are many factors that determine a chocolate’s taste.
featuring pointed tips, hollow interiors, smooth or rough surface textures–
and, while the raw materials are identical, the distinctive textures create different tastes.
In coming up with a new chocolate concept, we turned out attention not to such factors, but to the chocolate’s “shape.”The 9 different types of chocolate are made within the same size, 26x26x26mm,Each chocolate is directly named after Japanese expressions used to describe texture.
- “tubu-tubu” Chunks of smaller chocolate drops.
- “sube-sube” Smooth edges and corners.
- “zara-zara” Granular like a file.
- “toge-toge” Sharp pointed tips.
- “goro-goro” Fourteen connected small cubes.
- “fuwa-fuwa” Soft and airy with many tiny holes.
- “poki-poki” A cube frame made of chocolate sticks.
- “suka-suka” A hollow cube with thin walls.
- “zaku-zaku” Alternately placed thin chocolate rods forming a cube.
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