Raspberry＆Lychee

The charming pink bar is chock full of freeze-dried lychee and raspberry. The raspberry is ground into a fine powder so as to blend thoroughly into the white chocolate, while the lychee is left in larger flakes that give the bar a satisfyingly crunchy texture. This serves as an accent, highlighting the sweet, tart flavor of the raspberry, in a white chocolate “chemical reaction” that’s a joy to experience.

The International Chocolate Awards

The International Chocolate Awards were launched in 2012 by members of the authoritative fine chocolate review website Seventy% and London’s week-long celebration Chocolate Week. The competition aims to honor excellence in fine chocolate from around the world, at all stages from the cacao plantation to the chocolatier’s kitchen. Today in the United States and around the world, the “bean to bar” movement is gaining momentum. This means one chocolate maker handles all aspects of production from roasting and processing cacao on the plantation to manufacturing and selling chocolates. Chef Koyama has had an eye on global trends such as this one for quite some time, and made the decision to enter the Americas Semi-final of the International Chocolate Awards, sensing an exciting incentive to explore new creative possibilities.