In 1995, the world's largest chocolate festival, Salon du Chocolat, started in Paris, France, bringing together top chocolatiers and a diverse array of chocolate brands from around the globe.

In 2024, Salon du Chocolat 2024 will be held in Tokyo at the Isetan Shinjuku Store, featuring a three-part event spanning approximately one month.

Renowned chocolatiers and pastry chefs from Japan and abroad will showcase their unique approaches to exploring the allure of chocolate and cocoa.

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Sea Vegetable will be participating in the first part of the event, "TASTE OF CACAO - Exploring the Expanding World of Cocoa," taking place from January 17th to January 22nd, 2024. (Note: January 17th will be a special invitation-only day for M.I. Card members.)

At our booth, attendees will have the exclusive opportunity to indulge in sweets that combine the flavors of cocoa and seaweed, creating a taste experience unlike any other.

Don't miss this chance to discover the delightful fusion of "cocoa" and "seaweed" in our unique sweets, available only at Salon du Chocolat 2024. We look forward to welcoming you at our booth and sharing this exceptional culinary experience with you.

In today's world of abundant ingredients, cocoa and seaweed stand out as two ingredients with vast, untapped potential. The combination of these two ingredients creates a new culinary experience that is rarely encountered elsewhere in the world. We invite you to explore this unique fusion of flavors in our sweets at the event venue.

We've prepared a special menu this year: a mini-course featuring two types of "Petit Gateau" to be enjoyed before and after your ordered sweets.

This unique offering is designed to immerse you even deeper into the captivating world of flavors and textures that we have meticulously crafted. Whether you're indulging in our signature desserts or exploring the delicate intricacies of our Petit Gateau selections, each bite promises to transport you on a journey of culinary delight.

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[ To start ]

Suji-Aonori Mousse
Aonori-Cacao Butter

This exquisite dessert encapsulates the refreshing aroma and delicate flavor of Suji Aonori, along with its distinctive color that sets it apart from other ingredients.

Each spoonful is a symphony of flavors and textures, expertly crafted to showcase the essence of this remarkable seaweed. To complement the natural flavors of Suji Aonori, we've adorned the mousse with a delicate dusting of cocoa butter powder, perfectly capturing its essence.

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[ To finish ]

Tosakanori, Plum
Rose and Chocolate

Seaweed pairs well with oil and surprisingly, it also complements dairy products. Through our research into the potential of seaweed as an ingredient, we've created a simple yet innovative pastry that offers new discoveries.

Using freshly harvested "raw Aosa" cultivated by SEA VEGETABLE, we've crafted a pastry with a unique freshness that challenges conventional notions of seaweed. To coincide with our participation in Salon du Chocolat 2024, we're offering two flavors: one topped with white chocolate and another with dark chocolate. These pastries strike the perfect balance between chocolate and Madeline, creating an exquisite harmony of flavors.

Don't miss the opportunity to experience these unique creations that redefine the concept of seaweed. Join us at Salon du Chocolat 2024 and indulge in the delightful combination of chocolate and Madeline, enhanced by the freshness of raw Aosa seaweed.

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【Selling price】
2,530 yen (tax included)

[Details of contents]
Dark chocolate / white chocolate
2 pieces x 3 bags

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For this occasion, we'll be using three varieties of seaweed: "Suji Aonori," "Kombu," and "Hirome" (a seaweed belonging to the same family as Wakame). While dishes like tempura with nori and dashi or miso soup with kombu may come to mind when we think of these seaweeds, the culinary applications and cooking methods for seaweed are still relatively limited in many cuisines.

SEA VEGETABLE Test Kitchen, continuing from our previous endeavors, aims to explore the untapped potential of seaweed as an ingredient and deliver new culinary experiences. We're excited to propose sweets that combine cocoa and seaweed, showcasing the possibilities hidden within this ingredient.

By incorporating seaweed into desserts, we hope to challenge traditional notions of flavor combinations and expand the horizons of culinary innovation.