Japanese confectionery chain Royce has unveiled its latest range of chocolates. Its chocs are made from criollo beans, the world's rarest and most expensive cacao beans found near lake Maracaibo in Venezuela. By Shrabasti Mallik
Chocolate is the first luxury. It has so many things wrapped up in it — deliciousness in the moment, childhood memories and that grin-inducing feeling of getting one in reward for being good. Who says no to itIJ Famous Japanese confectionary Royce, with its first flagship store at Ambience Mall, only adds to the ever expanding taste buds of chocolate lovers in the country.
I was eager to experience what Japanese chocolate would taste like. I knew I would not be able to taste all of the 20 odd chocolates and confectionaries at one go. Samir Gadhok, director Burgandy Hospitality, welcomed me to try Royce’s signature Nama range of chocolate cubes. Interestingly the cocoa-dusted truffle-like chocolate was served to me on a spatula. “These are so fine and delicate that it requires a specially designed spatula to lift and hold. That way it also remains uncontaminated,” Samir explained. The sensitivity of the Nama chocolate is evident when bitten into, as each square of chocolate explodes with flavors and moisture. The Nama range is available in Mild Cacao, Ecuador Sweet and Ghana Bitter variations with seasonal additions every few months.
Once I chose to taste the Ghana Bitter flavour, Samir knew my weakness for the dark and bitter variety in chocolates. He therefore proceeded to offer me to taste Criollo chocolate, which had more aroma of coffee than the usual sweetness or bitterness of chocolate. Samir pointed out that the complex and aromatic chocolate is “made from Criollo beans, the world’s rarest and most expensive cacao beans, found only near lake Maracaibo in Venezuela.” I still had the lingering coffee taste in my mouth when we were introduced to world’s thinnest chocolate — Prafeuille Chocolat’s Berry Cube. This three millimeter thin strawberry-scented chocolate is inspired by the delicate French desert ‘millefeuille’ and is filled with a medley of sweet-tart raspberry and blueberry reduction. “This is one product which infuses the expertise of Japanese architecture and the skills of confectionary,” he pointed out. This range also comes in Caramel and Maccha flavours.
Even after gorging on so much of chocolate, the best was yet to come. Potatochip chocolate range of confectionary had caught my attention the moment I walked into the store. Potatochip chocolate are salty potato chips coated with a layer of milk chocolate on one side. The combination of saltiness and sweetness is bound to satisfy the taste buds of the experimental type.
Being delicate and fragile, few of their chocolates are stored at a particular temperature and require proper packaging. “For instance, each box of Nama is carefully packed in a thermal bag along with a frozen cooling gel pack so that the product retains its velvety-smooth characteristics if a customer wants to take it to go,” he said.
The store at has been designed to complement the brand’s intricate Japanese identity and culture. “The front fascia of the store as well as the display counter, mimic the delicacy and geometry of contemporary Japanese architecture and interiors,” he informed. Materials like hardwood maple are used to blend in with existing surroundings creating a warm and inviting retail as well as tasting experience. The space has been designed as a transformative Japanese chocolate bar, conducive to exploration and interaction.
Photos Sanjeev Kumar