To celebrate its 50th anniversary in Japan, Godiva Japan Co., Ltd. (Minato-ku, Tokyo) will be offering two limited-time "50th Anniversary - Autumn/Winter - Sweets Osechi" (New Year's Eve Set) sweets from November 1, 2022, to January 5, 2023, at Godiva shops nationwide, Seibu Ikebukuro Main Store, and Seibu & Sogo's official shopping site, "SEIBU SOGO e. Department Store." Godiva began its history in Japan in 1972 in Nihonbashi, Tokyo. At the time, premium chocolates for adults were rare in Japan, but Godiva, originally from Belgium, was warmly welcomed and continues to be beloved today, 50 years later. The "50th Anniversary - Autumn/Winter" collection concludes the 50th anniversary collections that have been delivered this year with gratitude to Japan, and introduces the "50th Anniversary - Autumn/Winter - Sweets Osechi," a bento box carefully crafted by Yamada Heiando, filled with Godiva founder Draps' secret truffle recipe and chocolates that trace the history of Godiva and Japan.
The packaging for the vermilion-lacquered "50th Anniversary -Autumn/Winter- Sweets Osechi (11 pieces)" and the jet-black "50th Anniversary -Autumn/Winter- Sweets Osechi Black (11 pieces)," available exclusively at Seibu Ikebukuro Main Store and Seibu Sogo's official shopping site, "SEIBU SOGO e. Department Store," features delicate and elegant illustrations by contemporary Japanese painter Hiroko Otake.
Product Overview:
50th Anniversary -Autumn/Winter- Sweets Osechi (11 pieces)
Price (tax included): 11,000 yen
Sales period: Tuesday, November 1, 2022 - Thursday, January 5, 2023
Retailers: Godiva shops nationwide
50th Anniversary -Autumn/Winter- Sweets Osechi Black (11 pieces)
Price (tax included): 11,000 yen
Sales period: Tuesday, November 1, 2022 - Thursday, January 5, 2023
Available at: Seibu Ikebukuro Main Store and SEIBU SOGO e. Department Store only
Product contents:
Truffle Drops The Original
Introduced in 1946, this was Godiva's first truffle, created according to the recipe of founder Pierre Draps. Smooth dark chocolate cream infused with Mr. Draps's favorite floral vanilla scent is enveloped in dark chocolate and adorned with cocoa powder. The different textures of dark chocolate create an exquisite blend of flavors.
Truffle Draps Praline
Introduced in 1950, this was Godiva's first praline truffle, featuring a rich praline mousse enveloped in dark chocolate and adorned with dark chocolate flakes, a favorite of founder Pierre Draps. Light and flavorful, this truffle remains true to its original form and has remained a beloved creation ever since.
Truffle Vintage
Introduced in 2013. In 2022, we revived Pierre Draps' passion for chocolate using his favorite ingredients as a tribute to him. A dark chocolate ganache made with Peruvian cocoa is infused with a vibrant vanilla flavor and is modernly decorated with white and dark chocolate flakes.
*11% of the product contains Peruvian cocoa mass.
Truffle Nippon
This commemorative piece, created to celebrate Godiva's first store in Japan in 1972, has been given a modern twist in 2020. Godiva's traditional hazelnut praline is filled with crispy, lightly chewy rice puffs, coated in milk and dark chocolate, and garnished with hazelnut powder.
Truffle 50th Anniversary
Each truffle is made with milk chocolate mousse made with nutty Venezuelan cacao, coated in traditional milk chocolate and decorated with sliced almonds and fragrant cocoa nibs.
*2.6% of the product contains Venezuelan cocoa mass.
Vintage Cool / Vintage Cool Noah
These chocolates were created to commemorate the opening of the first Godiva store in Brussels, the capital of Belgium, known as the Heart of Belgium. Vintage Cool features hazelnut praline coated in milk chocolate. Vintage Cool Noah features dark chocolate ganache coated in dark chocolate.
Package illustration:
Designer: Hiroko Otake
Contemporary Japanese painter. He graduated from the Department of Painting, Tokyo University of the Arts, majoring in Japanese painting, in 2006, and completed the doctoral program in Japanese painting at the Graduate School of Fine Arts at the same university in 2011, receiving a PhD in Fine Arts Research. In 2014, he received the Tokyo University of the Arts Emerald Prize. From 2015 to 2016, he lived in New York under the Agency for Cultural Affairs' Emerging Artist Overseas Dispatch Program. In 2019, he donated his work "Psyche" to the Vatican City on the occasion of the Pope's visit to Japan. Based on the traditional techniques of Japanese painting that he has honed over many years, he develops new expressions using gold leaf and mineral pigments, and has received high praise both at home and abroad.
The packaging for the vermilion-lacquered "50th Anniversary -Autumn/Winter- Sweets Osechi (11 pieces)" and the jet-black "50th Anniversary -Autumn/Winter- Sweets Osechi Black (11 pieces)," available exclusively at Seibu Ikebukuro Main Store and Seibu Sogo's official shopping site, "SEIBU SOGO e. Department Store," features delicate and elegant illustrations by contemporary Japanese painter Hiroko Otake.
Product Overview:
50th Anniversary -Autumn/Winter- Sweets Osechi (11 pieces)
Price (tax included): 11,000 yen
Sales period: Tuesday, November 1, 2022 - Thursday, January 5, 2023
Retailers: Godiva shops nationwide
50th Anniversary -Autumn/Winter- Sweets Osechi Black (11 pieces)
Price (tax included): 11,000 yen
Sales period: Tuesday, November 1, 2022 - Thursday, January 5, 2023
Available at: Seibu Ikebukuro Main Store and SEIBU SOGO e. Department Store only
Product contents:
Truffle Drops The Original
Introduced in 1946, this was Godiva's first truffle, created according to the recipe of founder Pierre Draps. Smooth dark chocolate cream infused with Mr. Draps's favorite floral vanilla scent is enveloped in dark chocolate and adorned with cocoa powder. The different textures of dark chocolate create an exquisite blend of flavors.
Truffle Draps Praline
Introduced in 1950, this was Godiva's first praline truffle, featuring a rich praline mousse enveloped in dark chocolate and adorned with dark chocolate flakes, a favorite of founder Pierre Draps. Light and flavorful, this truffle remains true to its original form and has remained a beloved creation ever since.
Truffle Vintage
Introduced in 2013. In 2022, we revived Pierre Draps' passion for chocolate using his favorite ingredients as a tribute to him. A dark chocolate ganache made with Peruvian cocoa is infused with a vibrant vanilla flavor and is modernly decorated with white and dark chocolate flakes.
*11% of the product contains Peruvian cocoa mass.
Truffle Nippon
This commemorative piece, created to celebrate Godiva's first store in Japan in 1972, has been given a modern twist in 2020. Godiva's traditional hazelnut praline is filled with crispy, lightly chewy rice puffs, coated in milk and dark chocolate, and garnished with hazelnut powder.
Truffle 50th Anniversary
Each truffle is made with milk chocolate mousse made with nutty Venezuelan cacao, coated in traditional milk chocolate and decorated with sliced almonds and fragrant cocoa nibs.
*2.6% of the product contains Venezuelan cocoa mass.
Vintage Cool / Vintage Cool Noah
These chocolates were created to commemorate the opening of the first Godiva store in Brussels, the capital of Belgium, known as the Heart of Belgium. Vintage Cool features hazelnut praline coated in milk chocolate. Vintage Cool Noah features dark chocolate ganache coated in dark chocolate.
Package illustration:
Designer: Hiroko Otake
Contemporary Japanese painter. He graduated from the Department of Painting, Tokyo University of the Arts, majoring in Japanese painting, in 2006, and completed the doctoral program in Japanese painting at the Graduate School of Fine Arts at the same university in 2011, receiving a PhD in Fine Arts Research. In 2014, he received the Tokyo University of the Arts Emerald Prize. From 2015 to 2016, he lived in New York under the Agency for Cultural Affairs' Emerging Artist Overseas Dispatch Program. In 2019, he donated his work "Psyche" to the Vatican City on the occasion of the Pope's visit to Japan. Based on the traditional techniques of Japanese painting that he has honed over many years, he develops new expressions using gold leaf and mineral pigments, and has received high praise both at home and abroad.
