The third in a series of raw chocolate products produced by Chef Riku Yakushigami BRANCHE CHOCOLAT" will release its third product in the raw chocolate series The third in the series of raw chocolate, "KOTOKA Strawberry Raw Chocolate," will go on sale on May 24.

Marche Corporation (Minato-ku, Tokyo), a D2C subsidiary of Tagpic Inc. (Minato-ku, Tokyo), an SNS marketing company that unites one of the largest influencer networks in Japan, has announced the launch of "BRANCHE CHOCOLAT," a sweet brand featuring Chef Riku Yakushigami, chef of the restaurant "unis" in Toranomon Hills and a culinary producer with the concept of "improving food literacy. The new product is the third in a series of raw chocolate products from the "BRANCHE CHOCOLAT" brand, which features Chef Riku Yakushigami, a chef at the Toranomon Hills restaurant "unis" and a culinary producer with the concept of "improving food literacy, The brand will begin sales on its official website on May 24, 2024 (Friday).

Brand website: https://branche-chocolat.jp/

Strawberry raw chocolate key visual (1)

About "KOTOKA Strawberry Nama Chocolate

Strawberry Nama Chocolate key visual (2)

BRANCHE CHOCOLAT's popular "Strawberry Carré au Chocolat" is made into bite-sized raw chocolate. The "KOTOKA Strawberry Raw Chocolate" has an elegant atmosphere that conveys the charm of strawberries more than just tasting them as they are.

The strawberries carefully selected from among many brands are "KOTOKA" produced by Nakai Farm in Tenri City, Nara Prefecture. The gems produced by natural soil cultivation that makes the most of the local climate are characterized by their gorgeous aroma and gentle acidity. Chef Riku Yakushigami, who says, "The aroma is somewhat exotic and reminds me of roses," has been using the best strawberries for a long time.

To link with the unique aroma of the "Ancient Capital Flower," he chose a variety of rose called Rouge Royale grown by ROSE LABO in Fukaya City, Saitama Prefecture. The rose liqueur adds a gorgeous rose flavor to the strawberry compote. Ruby chocolate is used for the base ganache, giving it a naturally occurring pale ruby color. The pleasant sourness from fermented butter and fermented sour cream and the sweet and sour "Ancient Capital Flower" create an elegant sweetness.

These raw chocolate sweets, completed with ingredients that make you want to talk about them and a recipe that pursues smoothness in the mouth, make a luxurious treat for yourself or a memorable gift for someone who is particular about his or her taste.

<Nara's brand strawberry "KOTOKA

Nara's proud brand of soil-grown strawberries, "KOTOKA", is used in BRANCHE CHOCOLAT's "Strawberry Carré au Chocolat", which is characterized by its large size and fragrance reminiscent of roses. The strawberries carefully selected by "Nakai Farm" in Tenri City, Nara Prefecture, are luxuriously jellied and kneaded into the raw chocolate base.

KOTOKA

＜ROSE LABO's pesticide-free rose "Rouge Royale

The ruby chocolate-based ganache is garnished with ROUGE ROYALE, a variety from "ROSE LABO," which grows pesticide-free roses in Fukaya City, Saitama Prefecture.

Rouge Royale

Outline of the product

Product name ： KOTOKA Strawberry Fresh Chocolate

Content ： 9 pieces

Sales start： May 24, 2024 (Friday)

Sales location: BRANCHE CHOCOLAT official website https://branche-chocolat.jp/

Old capital city Hana Strawberry raw chocolate

Strawberry raw chocolate (box)

Strawberry raw chocolate

3,780 yen (tax included)｜For approximately 2-3 persons

■About the raw chocolate series

Image of three types of raw chocolate

Following the "3 Kinds of Raw Chocolate Assortment" released in December 2023 and the "Ultimate Raw Chocolate 9-pack" released in February 2024, the "KOTOKA Strawberry Raw Chocolate" is the third in the raw chocolate series, offering the full appeal of strawberries.

Compared to the existing "Carré au Chocolat" series, this series is made in bite-size pieces that are easy to eat and suitable for both home use and as gifts for your loved ones.

We hope you will enjoy tasting the three types of products while comparing them with each other, and discovering Lucette's commitment to using special local ingredients and pursuing the "melt-in-your-mouth" appeal of raw chocolate to the utmost limit.

About "BRANCHE CHOCOLAT

BRANCHE CHOCOLAT" is a luxury sweets brand launched with the desire to "spread the spread of intrinsically good products". The name "Carré au Chocolat" is derived from the French word "branche," meaning "to connect," and "chocolat," meaning "chocolate.

The "Carré au Chocolat" (#CARRECHOCOLAT) series is a new type of sweet that is more moist and dense than terrine and smoother on the tongue without being heavier than raw chocolate. Unconstrained by stereotypes, the series is designed around high-quality Japanese ingredients, focusing on four aspects: flavor, texture, ingredients, and design, to create a total experience of excitement until it reaches your mouth, surprise when you eat it, and pleasure of sharing it.

The distinctive "cube" shape makes it easy to photograph from any angle, and the product is stylish and easy to eat.

The "Raw Chocolate" series, which will be newly launched in 2023, is based on the ingredients used in the "Carré au Chocolat" series, and is intended to develop products that are divided into small portions and chocolates that can be eaten without cutting, which have been requested by customers in the past, with a focus on the original appeal of raw chocolate, "mouth feel. This series focuses on the "mouth-feel," which is the true appeal of raw chocolate.

Brand website: https://branche-chocolat.jp/

Instagram: https://www.instagram.com/branche_chocolat/

X (former Twitter): https://twitter.com/branchechocolat

LINE ： https://lin.ee/Vkf3ddw

About Chef Riku Yakushigami

Chef Riku Yakushigami

Chef Riku Yakushigami was instrumental in the establishment of SUGALABO, an introduction-only restaurant in Kamiyacho, Tokyo. In 2019, he will become an independent chef, the only one in Japan to hold the title of "Culinary Producer", and will work on the concept of "improving food literacy". In December 2020, he opened "unis" in Toranomon Hills with the concept of "a chef's table limited to 8 seats for a special occasion", and it is already difficult to make reservations. The restaurant is already difficult to make reservations.

The chef's thoughts on ▼BRANCHE CHOCOLAT

I believe that even though it is only one sweet, there is a great deal that can be conveyed. The chef's passion for "BRANCHE CHOCOLAT" is to actually travel to various parts of Japan, dig deeper into the ingredients, and meet the producers of the foodstuffs. By placing importance on the "commitment" of creating and the "enjoyment" of eating, we are able to create authentic products with a solid story to tell.

We go through a trial-and-error process, considering more than 50 recipes for a single ingredient and repeating prototyping and tasting sessions, but we always want to keep searching for a special taste loved by everyone. You can enjoy the texture of the chocolat as it melts from its cold state, or bring it back to room temperature a little to enjoy the original aroma of the ingredients. We want to face our sweets without compromising the contrast of textures and of course, the surprising and beautiful appearance. We would like to carefully nurture "BRANCHE CHOCOLAT" together with the people in the production area and everyone who enjoys it.

Marche Corporation Company Profile

A D2C subsidiary of Tagpic Inc., a social networking service company that unites Japan's largest influencer network of over 6,000 influencers in Japan and Southeast Asia.

Representative: Kenta Izumi, Representative Director

Location: Sumitomo Fudosan Azabujuban Bldg. 4F, 1-4-1 Mita, Minato-ku, Tokyo

Date of establishment: September 1, 2020

Management ： Ayumi Yasuoka, Kenta Izumi

Business : D2C Influencer Business / D2C Brand Business / Brand DX Support Business

　　　　　 Brand DX support business / D2C incubation investment business

URL ： https://marche.inc

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In some cases, our product samples are distributed to influencers and media and posted on SNS and other social networking sites. Comments posted are not the views of the Company.