Criollo New chocolate sweets for 2025 will be released, woven by Chef Santos, who won the gold medal for two years in a row at the chocolate competition presented at the Salon du Chocolat in Paris.

[Criollo] Introducing new chocolate sweets for 2025, woven by Chef Santos, who won the gold medal for two years in a row at the chocolate fair presented at the Salon du Chocolat in Paris. ​
Ecole Criollo Co., Ltd. Press release: November 14, 2024 [Criollo] New chocolate sweets for 2025 will be released, woven by Chef Santos, who won the gold medal for two years in a row at the chocolate competition presented at the Salon du Chocolat in Paris. 4 which won the gold medal at the C.C.C. fair presented at the world’s largest chocolate festival “SALON DU CHOCOLAT” held this year. Introducing a new set of 8 grains including grains.
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Chocolat Enfusion Chef Santos, who is always searching, has a new product called “Chocolat Enfusion”! As the name suggests, the theme is “enfusion.” It is a cooking method that means “enfusée” in French. Chef Santos named this method of enfuséing two ingredients, such as fresh cream, puree, and cocoa butter, as “double enfusion,” in addition to the regular ganache making process. The temperature at which the aroma spreads in your mouth is different for fresh cream, puree, and cocoa butter, so the flavors of both melt over time and last for a long time. This allows you to enjoy the natural flavor and initial impact of each unfusified ingredient more deeply. We adopted this method for four chocolates: “Shiso Framboise”, “Double Passion”, “Tom Yum Goong”, and “Yuzu Basil”, resulting in a chocolate with a surprisingly broad flavor. Of course, the other four grains have also been given a new flavor by “Enfusee”. “Plain Cacao” is made by infusing fresh cream with cacao nibs to create a richer flavor with a longer-lasting aftertaste than previous Bonbon Chocolat Plains. “Coco Shikuwasa” is made with Shikuwasa juice, passion fruit puree and pineapple puree are added as accents, and lime is infused. By infusing it into coconut and mixing it with janduja, the taste of Shikuwasa becomes mellow. The two types of pralines also bring out the aroma and flavor of the ingredients to the fullest by infusing the cocoa butter with matcha and ginger. In addition, the ganache is made using a method that Chef Santos devised through trial and error several years ago, which does not use the “butter” normally used in ganache. By not adding butter and reducing the fat content, the result is a smoother melt-in-the-mouth flavor that brings out the natural flavors of the chocolate and ingredients. Chef Santos’ new series is a set that allows you to enjoy new chocolate techniques.
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-e0e5ac84d47484e0946065631de9799f-1080×1080.jpg Tom Yum Kung A bowl inspired by Thai cuisine. White chocolate ganache is combined with coconut, kaffir lime, lemongrass, and galangal to create a complex flavor with a spicy aroma.
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-03f46a34da8384045bf50928dee79a53-1080×1080.jpg Plain Cacao By infusing fresh cream with cacao nibs, we bring out the natural fruitiness of cacao. A new chocolate that is simple and pure, yet allows you to enjoy the multifaceted aroma of cacao over time.
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-f934ed947bec82a0e47107f74643dac5-1080×1080.jpg Coco Shikuwasa Coconut soaked in Shikuwasa juice, hazelnut gianduja, and almond paste. Enjoy the gorgeous acidity and the texture and aroma of coconut.
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-b22b9cfe080be905cce6934b4dd394bc-1080×1080.jpg Double Passion – A combination of the spicy scent of passion pepper, a precious spice from Ethiopia, and passion fruit. The gorgeous acidity enhances the taste of chocolate, giving it an exotic taste.
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-cf4a876e1abb1530df1f78012d662965-1080×1080.jpg Perilla Framboise Shiso, known as Japanese basil, goes well with chocolate, and when combined with the fruitiness of Framboise, it creates a perfect balance. The result is a somewhat nostalgic taste for Japanese people.
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-51c9ed57b38ce5afa1c65cd995adc260-1080×1080.jpg Praline Jean-Jambre A crunchy hazelnut and almond praline with the spicy kick of ginger. By infusing ginger with cocoa butter, you can enjoy a more refreshing taste.
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-8c89e63b624afe46d7fac1a87e9587ff-1080×1080.jpg Praline/Matcha By combining Nishio matcha with lightly roasted hazelnut and almond praline, and further enfusing matcha with cocoa butter, we brought out the richness and matcha flavor to the fullest.
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-8a57490510bdaddfa2620c285a47c164-1080×1080.jpg From the experience unique to Santos chef who has lived in Yuzu / Basil in Japan, it is a bold and innovative chocolate that combines Japanese Yuzu and European basil. Enjoy the smoothness of the ganache.
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-e82293d2ea83cd3ab3d69af084c4d634-1064×651.jpg “Salon du Chocolat Paris” is one of the world’s largest chocolate festivals, held around the end of October every year. At the chocolate competition, we submitted the following bonbon chocolats: “Tom Yum Kung,” “Yuzu/Basil,” “Plain Cacao,” and “Praline Jean-Jambre,” and won the Gold Tablet (Gold Award), the highest rating. This is the second consecutive year that we have won the Gold Award, following last year.
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URL: https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-db1eb8b7228d2a8e2764d4be3da0ccb1-3900×2600.jpg Tresor Praline Crunchy Tresor is a chocolate cake that means “treasure” in French. This series is popular for its moist chocolate sponge and the rich taste of melting chocolate cream, and new products are introduced every year. This year’s new product is praline with a fun crunchy texture! We also added cacao nibs roasted in-house to the coarsely ground almond and hazelnut praline to emphasize its crunchy texture.
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-7009c0fcf0a9096dba9516d81e7fbdc8-3900×3886.jpg Tresor Nature
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-82ed8923733c2e370c8928dbda3114f6-2676×2700.jpg Tresor Orange
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-c3d1a2f59fdd9a19fbc9127e1a2ec1aa-3900×3900.jpg Tresor Pistache
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-d73fa5b83aa634bcdbef51ed7a3635a8-900×889.jpg Tresor Rum Raisin The “Trésor” series also includes the classic “Nature,” “Orange,” whose gorgeous acidity goes well with chocolate, and “Pistache,” which uses a luxurious amount of popular pistachios, will be available for a limited time. We offer “Rum Raisin” with a mature taste made using rum. Please try this before the new release. ■Product information *All prices include tax 1. Chocolat Enfusion 3,510 yen Product contents: Tom Yum Goong, Plain Cacao, Coco Shikuwasa, Double Passion, Perilla Framboise, Praline Jean Jambre, Praline Matcha, Yuzu Basil, 1 each, 8 tablets in total. 2. Tresor Praline Crunchy 3,240 yen Sales start: Scheduled to start from January 4, 2024 (Thursday) (Available from January 5th (Friday) at Kotake Mukaihara main store and Nakameguro store) CRIOLLO
https://prcdn.freetls.fastly.net/release_image/131384/11/131384-11-1efa18cada0063d8473d1286c9a73c07-1500×1000.jpg Chef pastry chef Santos Antoine Patisserie by French pastry chef Santos Antoine. You can enjoy original sweets that combine the unique taste of a native Frenchman with the delicate sensibilities unique to Chef Santos, who loves Japan. With the management philosophy of “Making people happy with delicious food that suits the times,” we aim to be a patisserie that continues to “evolve” while always being aware of the trends of the times. We have three stores: the main store (Kotake Mukaihara, Tokyo), Nakameguro store, and Azabudai Hills store, as well as an online shop.