Tokyo - Mangetsu no Shio

Tokyo - Mangetsu no Shio is produced by Green Bean to Bar Chocolate, an artisan maker based in Tokyo, Japan. The workshop handles every stage of the chocolate making process by hand, from raw Ugandan cacao beans to the final packaged bar. This meticulous approach ensures that the characteristics of the origin are preserved throughout production.

The bar features a dark chocolate base complemented by carefully selected salt inclusions. This addition introduces a layer of gentle salinity and mineral complexity to the profile of the Ugandan cacao. The resulting taste is balanced, demonstrating a thoughtful integration of salt that highlights rather than masks the notes of the bean.

The composition is simple, containing only cacao beans, organic sugar, and salt. The quality of this approach is evidenced by recognition at industry events, such as the International Chocolate Awards World Final Silver in 2024, as well as prior accolades at the Asia-Pacific and Chocolate Alliance competitions.