"The Secrets of Shining Women" is an interview series showcasing women who excel in a variety of fields, including work and home. Our 11th guest is Miki Kobayashi, who was appointed chocolatier at the Palace Hotel Tokyo at just 30 years old. Her chocolates, including the striking "Chiyochoco" featuring beautiful Japanese patterns reminiscent of chiyogami paper, combine feminine elegance and delicacy, making them truly "edible art." We spoke with Miki Kobayashi about her work as a chocolatier, bringing joy to people through chocolate. What is it like to be a chocolatier? Originally, I pursued a career as a pastry chef, but I fell in love with chocolate while working at the Belgian patisserie "Wittamer," and decided to pursue a career as a chocolatier. I then gained experience at "François Jimenez" in France.

Chocolate can be freely shaped, pairs well with a variety of ingredients, and can even be colored. It's a material with a myriad of hidden possibilities. The process of making it is very mundane, but the finished product is gorgeous and has a different appeal to cakes. In Japan, chocolate has a strong image of being a luxury item, but I'd be happy if it became more widely accepted. In France, it's so deeply rooted in people's lives that eating chocolate is a daily habit.

--So, how did you end up joining Palace Hotel?

I had the opportunity to meet someone from Palace Hotel when I was involved as a chocolatier in the launch of Lotte's chocolate cafe, Charlotte Chocolate Factory. The Palace Hotel Tokyo was just opening, and they approached me, which is how I got involved. I remember being excited to hear the concept of proposing luxurious chocolate, just like the hotel's image. I was also impressed by the privileged environment of being able to work in a room dedicated to chocolate.

--When did you feel glad to be a chocolatier?

I feel happy when I create a work that only I can make. And the feedback I get from people who see it motivates me. And the joy is even greater when I receive a reservation for chocolate.

--What is the most important thing when making chocolate?

I make thousands of small pieces in a day, and I sometimes repeat the same task for hours, so endurance is the most important thing. I also pay close attention to the temperature control, a process called tempering, which gives the chocolate its luster. Chocolate is an agricultural product, and its condition changes over time, and it is a delicate ingredient that easily absorbs aromas, so I handle it with care.

--What is your source of inspiration for your products and in-store displays?

I love making flowers out of chocolate, so I often look to flower arranging for inspiration. The sparkling decorations surrounding the chocolates are sometimes inspired by nail art or Christmas ornaments.

--What's your secret to staying active at work?

I try to enjoy my work. When I want to refresh, I travel abroad or return to my parents' home in Tochigi Prefecture and immerse myself in nature. Meeting up with friends or playing sports is also a great way to change my mood. Temperature control is crucial in making chocolate. That's why it's said that "people who can't manage themselves can't become chocolatiers." Maintaining a balanced lifestyle, from switching between work and play to maintaining one's physique, is reflected in my work.

And I'm where I am today thanks to my boss, Osami Kubota. He's always available to help me with anything, from design to flavor. Knowing he's always watching over me allows me to work freely. I'm truly grateful.

--What's your next step as a chocolatier?

I'd like to learn more about chocolate. Chocolate production has long been a division of labor, with producers growing the cacao, factories making the chocolate, and chocolatiers processing and commercializing it. However, recently, an increasing number of chocolatiers are involved in every step of the process, from selecting the cacao to offering exclusive, original chocolates. I would also like to study the origins and types of beans and reflect this in my products. *Since Ms. Kobayashi is a woman, her title is "chocolatiere" (the feminine form of the French), but the more commonly used term is "chocolatier."

--Please give a message to the fans who come to buy your chocolate.

To meet everyone's expectations, I hope to create chocolates that are not only delicious but also visually appealing, so I look forward to your continued support.

In the second half, we'll introduce the chocolates that Ms. Kobayashi has made and some recommended Christmas chocolates.