The Pastry Shop at the Hyatt Regency Tokyo will be selling Valentine's Day sweets from late January to February 14th, featuring limited-time chocolate treats created by head pastry baker Sato Koichi.

This season's new creations by Sato Koichi, who specializes in macarons and chocolate, are the "Sable Ganache" (5 pieces/2,000 yen) and the "Florentine Chocolat" (800 yen).

The innovative "ganache" made from a sable paste is made by grinding baked goods such as macarons, speculoos (spiced cookies eaten in the Netherlands and Belgium), and sable into a fine paste and filling it into a cute chocolate mold. It's a delightful treat with a crunching texture. "Florentin Chocolat" is a chocolate bar-shaped pastry made with a Florentin finished with caramel, almonds, and orange peel, layered with sable chocolate and Valrhona Guanara chocolate from France. The unique texture of the Florentin, the crunchy sable, and the rich chocolate create an exquisite harmony. Other elaborate chocolate sweets on offer include "Coccinelle" (5 pieces/2,200 yen), a chocolate with a ladybug (coccinelle) motif, which is said to bring happiness; "Sable Chocolat Au Lait" (2 pieces/600 yen), a classic product that was very popular last season; "Five Kinds of Macarons" (1,400 yen), which express the differences in aroma and flavor depending on the amount of cocoa and place of origin, "Nama Chocolate" (10 pieces/1,100 yen) and "Truffles" (100g, approximately 8 pieces/1,000 yen), which showcase the skills of the pastry chef; and "Noir" (approximately 4cm long x 18cm wide/2,700 yen), a chocolate cake made with cognac-soaked sponge and the finest chocolate.