Hirohiro Tsujiguchi’s chocolaterie “LE CHOCOLAT DE H” uses Noto ingredients to express wishes for recovery. Four chocolates have won gold tablets (gold prize) for the eighth time in a row at the world’s largest chocolate fair. awarded

Chocolatry “LE CHOCOLAT DE H” created by Hirohiro Tsujiguchi. Four chocolates expressing wishes for recovery using materials from Noto were presented as gold tablets for the 8th time in a row at the world’s largest chocolate fair. (Gold Award) ​ Ash Tsujiguchi Co., Ltd. Press release: October 31, 2024 Hirohiro Tsujiguchi’s chocolaterie “LE CHOCOLAT DE H” uses Noto ingredients to express wishes for recovery. Four chocolates have won gold tablets (gold prize) for the eighth time in a row at the world’s largest chocolate fair. awarded LE CHOCOLAT DE H (Fortissimo Ash Co., Ltd.), whose owner and chocolatier is pastry chef Hirohiro Tsujiguchi, was held at Salon du Chocolat, one of the world’s largest chocolate festivals, held in Paris, France. We received the Gold Tablet (Gold Award), the highest rating, at the chocolate fair “C.C.C.” *. This award marks the eighth consecutive time we have received the highest award. *C.C.C. stands for Club des Croqueurs de Chocolat A world-renowned association of chocolate lovers established in 1981
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Received the Gold Tablet (Gold Award), the highest rating, at the chocolate fair “C.C.C.” * Support Noto with chocolate! Chocolate made with the theme of “Thank you to the Noto Peninsula and wishing for its recovery” The Noto Peninsula earthquake occurred on January 1, 2024. It claimed many lives and left a huge scar on the local community. Hirohiro Tsujiguchi, who is also from Nanao City, Ishikawa Prefecture, located in the northern part of the Noto Peninsula, uses the rich materials of Noto. We made four chocolates with the theme of “Thank you for the Noto Peninsula and wishing for its recovery.” Our chocolate also includes our thoughts of supporting the recovery of the producers affected by the disaster.
https://prcdn.freetls.fastly.net/release_image/112848/140/112848-140-60005e3e2e1e2e3dce690afc213eebe4-3900×2591.jpg “C.C.C. Blessings of the land of Noto” Gold tablet (gold award) winning work “C.C.C. Blessings of the Earth of Noto” 2,500 yen including tax No.1 Terroir Noto, No.2 Fukinoto No.3 Noto Hiba and Sake / No.4 Noto Yuzu and Lemon Marigold
https://prcdn.freetls.fastly.net/release_image/112848/140/112848-140-be8a47fefb1ba078d1a8a3717370dfa3-1800×2700.jpg No.1 Terroir Noto No.1 Terroir Noto Bonbon chocolate that captures the blessings of Noto’s earth. Layered with Noto figs, Noto wine, and Noto Kuromoji, A grain where you can enjoy the aroma, texture, and aftertaste of the ingredients
https://prcdn.freetls.fastly.net/release_image/112848/140/112848-140-756023f8defd5767ff833aee16fb1515-1800×2700.jpg No.2 Fukinoto No.2 Fukinoto The strength of butterbur sprouting in the snow Expressed in conjunction with the reconstruction of the Noto Peninsula. Ganache with a caramel-like taste using Noto Torii soy sauce Layered with butterbur ganache, which has a unique aroma and slightly bitter taste.
https://prcdn.freetls.fastly.net/release_image/112848/140/112848-140-84f5438657513f1242b6f1030c01fda2-1800×2700.jpg No.3 Noto Hiba and Sake No.3 Noto Hiba and Sake Ganache containing the aroma extracted from Noto Hiba. Layered with Kazuma Shuzo’s sake lees and Suzu salt ganache. Chocolate inspired by the scent of Japanese sake and the sake poured into it
https://prcdn.freetls.fastly.net/release_image/112848/140/112848-140-bd6ee329e9161cdbed9266d8098fb3ce-1800×2700.jpg No.4 Noto Yuzu and Lemon Marigold No.4 Noto Yuzu and Lemon Marigold Lemon marigolds harvested at Angato Farm on the Noto Peninsula A chocolate with a citrus scent that makes the aroma and lingering taste of Noto yuzu even more impressive. A 3-layer composition that highlights the synergistic effect of herbs and yuzu. The award-winning chocolates will be on sale from mid-January at LE CHOCOLAT DE H stores and Valentine’s Day events nationwide. LE CHOCOLAT DE H “LE CHOCOLAT DE H” is a chocolate specialty store opened by Hirohiro Tsujiguchi in 2003 and will celebrate its 20th anniversary in 2023. A chocolate brand that fuses the scent and taste of cacao from around the world with Japanese materials and culture, and puts it into a single chocolate and sends it from Japan to the world. Pursuing the possibilities of chocolate every day, we create a variety of chocolates using Japanese materials and fermentation as themes. It expresses the passion that chocolatier Tsujiguchi has for chocolate, which has carefully considered the melting, aroma, and texture of each piece of chocolate, and is particular about the ingredients. In 2022, we will acquire our own farm in Peru and begin full-scale operation of the FARM to BAR chocolate boutique from Japan, which handles everything from cacao beans to one chocolate tablet. HP:lcdh.jp/ Instagram: @lechocolatdeh_ginza