Clairmarie's Citronet is rumored to burst with lemon flavor. Although I'm not really into chocolate, I decided to give it a try and went to Shibuya Scramble on the day it was restocked. It was a limited edition with only 100 boxes available for 3,024 yen each, limited to one box per person. I couldn't make it right at opening, but about 20 minutes later, there was still stock available and I was able to purchase one. I also wanted to buy chocolate from Yasuhiro Seno in Jiyugaoka, but unfortunately, they didn't have any in stock that day. After paying, I was thanked by someone, and to my surprise, it was Clairmarie herself! Her husband, Chef Takayuki Kamiya, was also there. I was so moved to meet them that I asked for a photo and they kindly obliged. The Citronet lived up to the rumors, bursting with lemon acidity when you bite into it. I wonder how they manage to preserve the fresh acidity like that. It's my first time experiencing something like this. I try to savor it slowly, but I find myself wanting to eat just one more piece. It pairs well with dark chocolate. The ingredients include lemons from Menton and brown sugar. Despite the high price due to exchange rates and other factors, I'm glad I bought it! I'm not particularly interested in chocolate, and I haven't even been to places like Salon de Chocolat since moving to Tokyo, but I still want to keep some delicious chocolate on hand. It's great to have chocolate experts who offer a variety of chocolates.

This is a gift. It seems to be a handled product at a select chocolate shop in Shibuya. Barbero's Baratti di Kerasco, a traditional confectionery shop that has been in business since 1882 in the small town of Kerasco in the Piedmont region of Italy. Barbero has been loved by the locals for its traditional and straightforward sweets and chocolates. Baratti di Kerasco is Barbero's specialty. It is a chocolate that has been made in the same way since its establishment, where hazelnuts are roasted and coated with dark chocolate. This simple chocolate, like a direct hit, enhances the flavor of the ingredients. It is said to have a mild sweetness, with the texture of hazelnuts complementing the light taste of the chocolate, making it a suitable match for wine. Thank you for the meal!

I purchased a passion fruit tablet for 1,674 yen. When I cut the tablet, it crumbled and was difficult to eat. The chocolate had just the right amount of sweetness. I love passion fruit chocolate and have tried various ones from different shops, but not many allow you to truly taste the passion fruit. This one did. I think they could enhance the fruitiness even more. There were bits of passion fruit seeds in it. I finished half of it in no time. I would like to try other chocolates from this shop.

Just taking a small bite of the blue seaweed and salted mullet roe chocolate, you can taste the saltiness of the blue seaweed and mullet roe. It's more like a snack than coffee, and it would be perfect to pair with alcohol for a little nibble. The packaging is cute too, so it could also be used as a gift!

A wonderful shop selected by the chocolate specialist. Edition Kouji Shimomura's pecan nuts covered in chocolate come in stylish black packaging and are irresistible. The Thai kad cacao has a strong acidity and a unique flavor!

I was looking for a good shop at Shibuya Scramble Square, and came across this shop. It is a select chocolate shop that carries various brands. Personally, I am not a big fan of chocolate because most of them try to mask the bitterness and astringency of cocoa with a simple sweetness. I have tried the Domori brand, considered the highest quality chocolate, but I remember it being too bitter and not very tasty. When I saw this shop, I had a faint hope of finding a chocolate that would impress me, so I planned to ask the staff some questions and consider buying if it seemed promising. The staff who assisted me was very knowledgeable about the products and introduced me to the following two items, both of which are Bean to Bar products. Bean to Bar is a method where the company handles everything from cocoa bean selection, roasting, grinding, blending, to molding, and focuses on maintaining quality. One of the key features is the use of low-temperature roasting to suppress bitterness and astringency while preserving the aroma of cocoa. Since I prefer to avoid bitterness, this caught my interest. Recently, in the beer world, there has been a trend of high-priced beers like Rococo beer, priced around 1800 yen per glass, which focus on minimizing bitterness and highlighting the fruity aroma of hops. Similarly, in the coffee world, there is a growing popularity of lightly roasted coffee that emphasizes fruity notes and avoids bitterness. Separating from bitterness and preserving delicate, fragile natural aromas seems to be a trend in high-priced products. Chuao 1700 yen or 1800 yen (I forgot which was which as it wasn't specified on the receipt) deliberately retains a crunchy texture of sugar and cocoa. It has no bitterness, a rich taste, and most notably, a slight fruity acidity reminiscent of mixed berries. I have never tasted such chocolate before and was genuinely moved. I always thought chocolate was not delicious, but I didn't know there was such delicious chocolate out there. Just like coffee, fruitiness is greatly lost due to heating, and acidity disappears. Low-temperature roasting is truly amazing. The aroma of cocoa is rich, the sweetness is not overpowering, and there is no cloying or heaviness. I am not particularly fond of sweet things, but I finished it in one go. Pacari 70% 1700 yen or 1800 yen has fruitiness, a honey-like melt-in-your-mouth texture, and a richness similar to milk chocolate. It also uses cane sugar, so the sweetness unfolds slowly and is mild. It does not leave a rough feeling in the throat. The aroma of cocoa is rich, though less than the previous chocolate, but the faint fruity acidity is subtly present. This one has a more refined mouthfeel and flavor, so many people may like it. As far as I know, this shop handles the most delicious chocolates in Japan. It's a shame that it's always crowded, making it difficult to ask many questions, but the staff explained things patiently, and their genuine love for chocolate really came through. I would like to visit again.

This is a very Portuguese piece of dark chocolate with a thin layer of port wine ganache inside. The aroma is very good, and even those who don't like alcohol may enjoy it little by little. The base of the tablet is 60% dark chocolate. I purchased it at Amour du Chocolat at Shinjuku Takashimaya. I don't usually buy ganache type chocolate tablets, so it was a fresh experience! The dark chocolate is not too bitter, making it easy to eat without worrying about the bitterness. Even before eating the ganache, it already tasted delicious!!! The port wine ganache, which I tried for the first time, was initially eaten in small bites. The wine flavor and aroma spread gradually, but it wasn't too strong. When I indulged in just the ganache all at once, the sweetness and wine flavor spread, and it was also extremely delicious! The deep wine flavor with a proper level of sweetness made it easy to eat a whole piece in no time...

I love delicious chocolates, so before going to Chilumuro, I did a patrol. As expected from Chocolat-kun's shop, they had a wonderful lineup, and I had a hard time deciding what to order. I finally chose after hesitating for two pieces. I'm really looking forward to eating them. I like citrus, pistachio, and almond flavors, so I'm especially excited because it's the chocolate season now. Thank you for the meal.

Exploring Shibuya Scramble Square. Oh, wow, surprisingly there are still no reviews yet. Even though it's a new store in Shibuya Scramble Square. Strange. Well, if that's the case, I must write a review! If I don't do it, who will? ...Just like Casshern would say. Now, here we have "c7h8n4o2" - I'm not sure how to pronounce that. Officially, it's supposed to be "Chocogakari." But it doesn't seem like the above string of characters is meant to be read that way. It's actually the chemical formula for "theobromine," which is found only in cacao. Originally started as an online chocolate selection shop, they didn't plan to have a physical store, so having an "unreadable" name wasn't a problem. However, for their first physical shop, they decided to go with "Chocogakari." The shop is in a great location in Shibuya Scramble Square, sandwiched between "Moriyoshida" and "Alain Ducasse." The circular layout of the store showcases a variety of chocolates, many of which I've never seen before. Owner Mr. Kodama personally selected chocolates from around the world, offering a wide range of choices. They have a lot of tablets, as expected, as well as baked goods and popcorn. It's quite a lineup to ponder over. Here are the items I tried: Mango Ganache - "Chocolataria Equador" from Portugal. A mango paste-filled ganache with a relatively milky and light chocolate. The mango oozes out compressively within the chocolate, creating a refreshing mango sweetness. Kalamansi - From the first bean-to-bar brand in the Philippines, "Theo and Philo." A chocolate made with the Philippines' iconic citrus fruit, kalamansi. Oh, the acidity is intense. It's a spicy acidity that is not often found in Japan. The strong spice aroma blends nicely with the mellow sweetness of the chocolate. Hazelnut Chocolate Bar - Dark Chocolate from Piedmont. Roasted hazelnuts from Piedmont are finely crushed and enclosed in dark chocolate. Quite hefty. A large stick-bar type of chocolate with a nice roasted hazelnut aroma. So many chocolates. This shop is a rare find where you can taste chocolates from around the world all in one place. Thank you for the meal!

Located underground at Shibuya Scramble, this chocolate shop offers a unique treat where sugar is intentionally left intact within the chocolate, providing a smooth texture with a crunchy bite. Priced at around 300 to 500 yen per small piece, some may find it expensive while others may see it as a luxurious indulgence. Considering cost-performance, it's something you'd be happy to receive as a gift, but may not necessarily purchase for yourself. They also provide proper packaging, making it a great option for souvenirs.

I bought pecan nuts as a souvenir. They look delicious!

I purchased about 4 pieces of the highest quality chocolates as gifts because I was so impressed by the taste last time. When I tried one myself before giving them as souvenirs, I noticed that the raspberry-like tangy flavor that I loved last time was missing. Instead, there was a prominent bitterness and a weak aroma. I'm not sure if the quality has changed over time, if my taste buds have changed, or if it's because of my health, but this time I didn't have the same strong impression as before. I had the opportunity to speak directly with the owner, who I learned has a strong commitment to quality, having traveled abroad to taste chocolates. I want to learn more about factors like the production date, transportation methods, temperature and humidity control, and how they affect the quality. By the way, compared to other high-end chocolates, these chocolates are still delicious.