A new experiential chocolate shop called "green bean to bar chocolate" (2-16-11 Aobadai, Meguro-ku, Tokyo), led by cocoa connoisseur Chloe Doutré-Roussel, director of the chocolate festival "Salon du Chocolat," will open in Nakameguro, Tokyo on November 7th.

In addition to Chloe Doutré-Roussel, the shop brings together chocolate pioneers such as Maria Fernanda di Jacob, a Venezuelan cocoa ambassador and chef who also owns her own cocoa shop, and Matthieu Pinson, a French pastry chef and chocolate maker. By carrying out the entire process from cocoa beans to chocolate in-house, the shop will provide high-quality, pure chocolate products.

Unlike conventional products that dominate the market, the shop will produce chocolate made only from cocoa beans and sugar. The store will sell 11 flavorful chocolate products, including tablets, bonbons, and chocolate slabs, made with cocoa beans native to Madagascar, Colombia, Vietnam, Honduras, and Brazil, and 100% organic sugarcane, which is mild and does not affect the flavor and taste of the cocoa itself.

The store will also have a cafe space where beverages can be served alongside the chocolate products. During dinner time, alcoholic beverages will be available, including organic wines from Champagne Maison Fleury P&F. There will also be a variety of workshops planned for children and professionals to learn about the "bean to bar" process, from cocoa beans to actual chocolate products.