In January of 2015, I learned that production of chocolate from cacao beans is possible in Japan, and began bean-to-bar production in March after gathering information. I have had a great interest in making chocolate from raw beans ever since I first began training.
I did not hesitate to begin bean-to-bar production.
But, jumping into the world of cacao with only interest and passion, things naturally did not always go as planned.
First, to learn about cacao as an ingredient, I observed, tasted and handled many kinds of cacao, and kept making chocolate.
The more I made, the more problems I encountered, and realized how little I knew about cacao. But the impression of tasting the cacao was no doubt wonderful, and my resolve to make the most of this ingredient never faltered.
When I began working with cacao, I wanted to learn a bit about it, but now, in order to control the cacao, I am certain that I must know all I can learn about it.
One day, I hope that I can make the most of the wonderful cacao carefully grown by the cacao farmers, and put my own spin on it to make unique and exquisite chocolate.
I am grateful for cacao, which gave me new hope as a pastry chef