New summer desserts will be available at the Tokyo workshop of Paris-based chocolate shop Le Chocolat Alain Ducasse and at Le Salon, the dessert salon on the second floor of the Roppongi store.

"Kakigori Matcha/Citron Vert/Chocolat" (1,800 yen) *Limited to the Tokyo workshop
"Kakigori Matcha/Citron Vert/Chocolat" (1,800 yen), available as a limited-time menu item at the Tokyo workshop from June 17th to mid-September, is a dish that combines chocolate and matcha to create a quintessentially Japanese flavor. Underneath the matcha granita are layers of chocolate sorbet, cocoa nibs, lime and lemon confit, and matcha Chantilly. Drizzle vanilla and lime juice on top to enjoy the rich matcha flavor, creamy texture, and crunchy texture of the cocoa nibs.

"Kakigori Fruit Rouge/Hibiscus/Chocolat" (1,800 yen) *Roppongi only
Photo by Pierre Monetta
On the other hand, the "kakigori Fruit Rouge/Hibiscus/Chocolat" (1,800 yen), which will be available as a Roppongi exclusive menu item from June 19th to mid-September, is an impressive dish featuring a bright red granita made from a combination of strawberries, raspberries, and hibiscus. Underneath the granita are layers of sorbet chocolate, cacao nibs, grapefruit confit, and grapefruit and hibiscus Chantilly, and when you drizzle sweet and sour Grosseille juice on top, you can enjoy a fruity summer flavor.


"Mille-feuille Chocolat/Noisette" (1,700 yen)
Photo by Pierre Monetta

In addition, the menu available at both the Tokyo Kobo and Roppongi stores will include "Mille-feuille Chocolat/Noisette" and the "Bunti Glace," which was well received last year.

"Mille-feuille Chocolat/Noisette" (1,700 yen) is a rich-tasting mille-feuille made with plenty of crème chocolat and praline noisette sandwiched between crispy pastry, topped with noisette ice cream. It will be available from June 17th at Tokyo Kobo and from June 19th at Roppongi.

"Bunti Glace" (1,800 yen)
Photo by Pierre Monetta
"Bunti Glace" (1,800 yen) is a dish made with layers of chocolate cream, crustian chocolate and coconut, coconut ice cream, and emulsion coco made from whipped coconut milk. It is finished with shaved chocolate, lime, and coconut, giving it an elegant aroma. Served with a refreshing lime and ginger granita, you can savor the smooth, rich flavor of the emulsion coco and chocolate cream and the crunchy texture of the crustian chocolate and coconut.


"Glass" (6 varieties, 8-pack set, 5,000 yen/600 yen each)
Photo by Atelier Mai 98
Also available is the new "Glass" ice cream (6 varieties, 8-pack set, 5,000 yen/600 yen each), which has a reduced milk fat content and a pronounced cocoa flavor, allowing you to enjoy summery chocolate at home. The lineup includes six unique flavors, including those that make use of the characteristics of each cocoa variety, such as Java, Peru, and Madagascar, as well as those combined with coffee and tonka beans. It will be available from June 15th at Tokyo Kobo, Roppongi store, Nihonbashi Takashimaya boutique, Seibu Sogo e. Department Store, Takashimaya online store, and other locations.