TOKYO CACAO 2022, the only chocolate that uses cocoa beans from Tokyo, will be released in limited quantities this year!

Hiratsuka Confectionery Co., Ltd.
TOKYO CACAO 2022, the only chocolate that uses cocoa beans from Tokyo, will be released in limited quantities this year!

Hiratsuka Confectionery Co., Ltd. (Location: Soka City, Saitama Prefecture, President: Masayuki Hiratsuka), which handles OEM production of chocolate, etc., has released “TOKYO CACAO”, the only chocolate made from Tokyo cacao beans, in limited quantities every year from 2019. It has been on sale, but the release of “TOKYO CACAO2022” has been decided again this year. Reservations will be accepted from October 3, 2022 (Monday), and will be shipped
sequentially from November 1 (Tuesday). Partnerships with farmers, attention to everything from cultivation to product production, and finished with sustainable chocolate that considers the environment and safety.
[Image 1
“TOKYO CACAO2022” for more customers with renewal
This year’s TOKYO CACAO has a new one-piece box in addition to the usual two-piece box. We have set the price at a reasonable price so that more customers can enjoy it.
TOKYO CACAO, where you can enjoy new flavors every year, is perfect for mini gifts.
Also this year, we have renewed to a simple paper package.
Product name: TOKYO CACAO 2022
Contents: Tokyo cacao chocolate 1 piece/2 pieces (70% cacao content) Price: 1,000 yen for 1 piece (excluding tax), 2,000 yen for 2 pieces (excluding tax)
Sales date: Pre-orders start: You can order from the official online store from October 3, 2022 (Monday).
　　　　　　Product shipping　Products will be shipped sequentially from Tuesday, November 1, 2022.
Sales channel: Brand site (http://www.tokyo-cacao.com/)
Contents: 21 g for 1 piece, 42 g for 2 pieces
Manufacturer and distributor: Hiratsuka Confectionery Co., Ltd. -What is TOKYO CACAO-
Everything started with “I want to make chocolate from Tokyo” [Image 2
As a manufacturer that has continued to make chocolate in Japan, what I really wanted to do was “cultivating domestic cacao”. Moreover, if it can be realized in the world city of Tokyo, it will be a chocolate that everyone wants to eat.
With such a dream, we started making cacao from Tokyo in Ogasawara, Tokyo. Cacao is a plant that grows only in hot and humid tropical climates. I was fumbling with everything about domestic cultivation, and my days were filled with failures. Even so, we repeated improvements and ingenuity with the desire to grow cacao, an attractive fruit, with our own hands.
High-quality chocolate is born from “making soil”
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While trying to grow cacao in Japan, I realized the importance of soil preparation and the possibilities of greenhouse cultivation. We built a custom-made house suitable for cacao cultivation by creating firm soil.
After much trial and error, we finally established the current cultivation technology.
“Fermentation” determines the taste of “TOKYO CACAO”
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We spent about two years researching the processing that brings out the deliciousness of cacao from Tokyo.
In particular, there are almost no precedents or materials for fermentation in Japan, so we have tried various methods, starting with fermentation tests on Hahajima. Cacao is a very delicate fruit, so that even cacao harvested at the same time has a difference in the progress of fermentation.
We have set up TOKYO CACAO LAB on the premises of Hiratsuka
Confectionery in order to stably bring out the goodness of cacao produced in Tokyo.
From fermentation to processing to chocolate, we are consistently doing it. An interest in the unknown, a commitment as a creator, and a willingness to take on the challenge of pioneering the future. After more than 10 years, cacao finally bore fruit and reached commercialization.
From the place where the cacao tree sprouts, to the harvesting, fermenting, and commercialization of cacao, it is a chocolate that we have worked on with our own hands.
-Company Profile-
Company name: Hiratsuka Confectionery Co., Ltd.
Representative: Masayuki Hiratsuka
Location: 628 Yawatacho, Soka City, Saitama Prefecture
Founded: Meiji 34
Established: February 21, 1948
Capital: 60 million yen
Employees: about 200 (including part-time employees)

Details about this release:
https://prtimes.jp/main/html/rd/p/000000005.000063361.html