ASBO STAY HOTEL Chocolatier Chie Mitsumoto Delights In The Complexities Working Experiences of Japan and Overseas, To Find Ideas for Her ATELIER CHOCOLAT Okinawa Limited Collection. The Creations are From Her Life in Okinawa - The Culture Color She Sees, The Local Delicacies She Tastes and Smells, Along with Her Own Imagination to Inspires Her to Develop Aromatic 「ATELIER CHOCOLAT」.

ASBO STAY HOTEL Chocolatier Chie Mitsumoto Delights In The Complexities Working Experiences of Japan and Overseas, To Find Ideas for Her ATELIER CHOCOLAT Okinawa Limited Collection. The Creations are From Her Life in Okinawa - The Culture Color She Sees, The Local Delicacies She Tastes and Smells, Along with Her Own Imagination to Inspires Her to Develop Aromatic 「ATELIER CHOCOLAT」.

Chocolatier Chie Mitsumoto Insist on Using Okinawa Local Fresh Ingredients to Share The Passion on her Chocolate Artwork, Aim to Present The Brand New Taste and Feeling of Okinawa to The World.

Awamori
Le rhum
Jabuticaba
Citron d’okinawa
Fruits de la passion
Based on Cacao Barry 64% Extra-Bitter Guayaquil Chocolate, The Cacao Flavour Delicately Lifted With A Hint of 「Matsufuji 44° Awamori」Which is a Local Spirits Alcohol In Kin Okinawa.
Using Origin Okinawa Ie Island Rum「Santa Maria Gold」－has a Strong Rum Aroma Charater Maked by Okinawa Sugarcane Appealing and Its Earthy Taste and Smell.
Simultaneously Sourish and Sweet, This 「Jabuticaba」Couverture Chocolate with Vibrant Fruity Flavour From Local Jabuticaba Trees in Kin Okinawa.
Okinawa Sea-Sun Shi-Kwa-Sa is Regconised for Its Strong Citrusy Taste, Mixed with Fance Valrhona 34% Chocolate, Bringing a Highly Shi-Kwa-Sa Flavoured and Creamy Texture. Rocommended to All Choco-Lover by Chocolatier Chie Mitsumoto.
「Passionfruits」 ,One of The Common Fruits In Okinawa, Slightly Sour Taste Combined with The Sweetness of Cacao Barry Milk Choco, Charms With Its Balanced Passionfruits Juice and Excellent Roundness In The Month.
Based on Cacao Barry 64% Extra-Bitter Guayaquil Chocolate, The Cacao Flavour Delicately Lifted With A Hint of 「Matsufuji 44° Awamori」Which is a Local Spirits Alcohol In Kin Okinawa.
Using Origin Okinawa Ie Island Rum「Santa Maria Gold」－has a Strong Rum Aroma Charater Maked by Okinawa Sugarcane Appealing and Its Earthy Taste and Smell.
Simultaneously Sourish and Sweet, This 「Jabuticaba」Couverture Chocolate with Vibrant Fruity Flavour From Local Jabuticaba Trees in Kin Okinawa.
Okinawa Sea-Sun Shi-Kwa-Sa is Regconised for Its Strong Citrusy Taste, Mixed with Fance Valrhona 34% Chocolate, Bringing a Highly Shi-Kwa-Sa Flavoured and Creamy Texture. Rocommended to All Choco-Lover by Chocolatier Chie Mitsumoto.
「Passionfruits」 ,One of The Common Fruits In Okinawa, Slightly Sour Taste Combined with The Sweetness of Cacao Barry Milk Choco, Charms With Its Balanced Passionfruits Juice and Excellent Roundness In The Month.
©ATELIER CHOCOLAT. All Rights Reserved.
Awamori
Le rhum
Jaboticaba
Citron d’okinawa
Fruits de la passion
海外、日本で修行を積んだショコラティエ水本が手がける
ATELIER CHOCOLATの限定コレクション。
沖縄の地を描出した斬新な発想と彩色。
上質な味わいのチョコレートをお届けします。
01. Awamori
三日麹で造り上げた泡盛「松藤」を使用。 清涼感のある湧水を舌に感じながら チョコレートと泡盛が溶け合う余韻をお楽しみください。
02. Le rhum
沖縄県北部の伊江島産サトウキビのみで作られたラム「イエラムサンタマリアゴールド」を使用。 大切に樽で熟成されたラムの香りと共に、芳醇で妖艶な大人の味をご堪能ください。
03. Jaboticaba
沖縄県中部の金武町で栽培された「亜熱帯果樹」ジャポチカバを使用。 色鮮やかな果皮をそのまま表現し、ジューシーな果汁をふんだんに詰め込んだ味わい深いチョコレートです。
04. Citron d’okinawa
沖縄県産シークワーサーの青々しいもぎたて果汁を贅沢に使用。 香り豊かな酸味とヴァローナオパリス（34％）が織りなす 爽やかで弾けるような相性をお楽しみください。
05. Fruits de la passion
沖縄県で最も親しみのあるパッションフルーツを使用。 果肉そのままの食感を楽しめる外せない一品。 コレクションの味を繋ぎ、彩りを調和する最高級ミルクチョコレートです。