"Bean to Home by Pierre Marcolini," an event where you can fully experience the world of Pierre Marcolini, will be held at THE FLAT in Harajuku, Tokyo. It will be held for a limited time from January 25th to 27th.


The concept of this event is "Bean to Home." Based on the "Bean to Bar" concept, which has become popular in recent years and involves an integrated process from sourcing cocoa beans to producing chocolate bars, Pierre Marcolini has created the "Bean to Home" concept, which uses the finest ingredients obtained from cocoa farms to deliver delicious chocolate to your home.

The venue will feature a 40cm-tall block of couverture chocolate, as well as a "Special Tasting Course" limited to 48 people, where you can enjoy six original menu items created by Pierre Marcolini.


Couverture chocolate can be shaved on the spot from a huge block and sampled. There are five flavors to choose from, including the "Venezuela Chuao Limited Edition," featuring a delicate and spicy hazelnut flavor, and the "Cuba Limited Edition," with its mellow aroma and rich acidity that changes over time. These carefully crafted couvertures can be purchased at the counter on the second floor, creating a special display that is both visually appealing and delicious to eat. Additionally, the "Special Tasting Course" will offer an original menu created by Pierre Marcolini, limited to the first 48 guests. Pierre Marcolini himself will share the story behind each of the six recipes: "Welcome: Infused Cacao with Citrus Fruit," "Fresh Ganache Wrapped with Shiso Leaf," "Yuzu-Flavored Hot Chocolate," "Somen Melon Seeds with Grand Cru Chocolate Mousse," "Infused Cacao with Fresh Mint," and "Rice Flour Cake with Smoked Tea." The schedule is as follows: January 25th and 26th: 6 guests x 3 sessions for a total of 18 guests (registration begins at 12:00, 13:45, and 15:30); January 27th: 6 guests x 2 sessions for a total of 12 guests (registration begins at 12:00 and 14:00).


In addition, the team from the popular restaurant "Kabi," which includes pastry chef Juriko Nakamura, will be serving a daily limited-time menu using Pierre Marcolini's original couverture. The menu is full of unique items, including "Jerusalem artichoke chocolate chips," which use fermentation and charcoal smoking techniques synonymous with mold, and allow you to enjoy the saltiness, sweetness, and aroma of deer miso, couverture, fermented porcini mushrooms, and white truffle powder; "Binchotan ganache," made with melted couverture, fresh cream, binchotan oil, and accented with Japanese pepper; macaroons with berries; cookies with a Japanese feel featuring the scent of citrus fruits and tea; and an assortment set containing three new cakes with plump black beans and a moist texture.