Green Bean to Bar Chocolate: An experiential shop crafting everything from cacao beans by hand

green bean to bar chocolate

From bean to bar, every step handcrafted

The experiential shop 'green bean to bar chocolate'

A new style of experiential chocolate shop, 'green bean to bar chocolate,' where the entire process from cacao bean to chocolate is done by hand, will open in Nakameguro, Tokyo, on Saturday, November 7th.

Text by KUROMIYA Yuzu

Rich chocolate born from carefully selected, simple ingredients

Green Bean to Bar Chocolate has welcomed cacao connoisseur Chloé Doutre-Roussel as an advisor and is comprised of an international team of chocolate professionals. Through its unique manufacturing process, where artisans consistently craft everything from cacao bean sourcing to the finished chocolate within the shop, it offers high-quality, pure chocolate.

The basic ingredients are simply 'cacao beans and sugar,' using only carefully selected cacao beans from Madagascar, Colombia, Vietnam, Honduras, and Brazil. The factory is equipped with specialized machinery, of which only a few exist in Japan, and equipment operated by the staff by hand. Chocolate makers, who deeply understand the characteristics of the beans, as well as the temperature and humidity, create rich chocolates that highlight their individual nuances.

The shop offers a lineup of products such as tablets, bonbons, and chocolate nibs, all designed to fully bring out the inherent charm of cacao.

Furthermore, a cafe space is attached, offering chocolate drinks as well as alcoholic beverages such as carefully selected organic wines. Experiential workshops will also be held, allowing anyone to freely learn about the process from cacao bean origin to finished chocolate product. The company also plans to expand its stores to the United States in the future.

'green bean to bar chocolate'
2-16-11 Aobadai, Meguro-ku, Tokyo
Business Hours | 11:00–21:00 *Closed Wednesdays
Opening Date | Saturday, November 7th