Minimal Redefines Sweetness by "Designing" Chocolate with Unique Manufacturing Methods, Launching "EXPERIMENTAL #23" from its Experimental R&D Series, Pursuing Ideal Sweetness that Appeals to the Five Senses, Available in Limited Quantities

Minimal - Bean to Bar Chocolate - (Minimal), a Japanese specialty chocolate shop operated by βace Co., Ltd. (Shibuya-ku, Tokyo; Representative Director: Takashi Yamashita), will release the limited edition "EXPERIMENTAL #23 - An Experiment on Redefining the Ideal Sweetness of Dark Chocolate -" at its Tomigaya main store and online store starting April 1, 2026.

This chocolate is an experimental work that redefines "ideal sweetness through sensory harmony," not just the sweetness of sugar, elevating Minimal's deep understanding of cacao into R&D (Research & Development).

By applying a modern interpretation of "aku-nuki" (astringency removal), a traditional Japanese culinary wisdom, to difficult-to-handle Philippine cacao, the sharp acidity has been dramatically transformed into a profound richness. Through a meticulous design process, a new taste structure for dark chocolate has been achieved, where a hazelnut-like aroma coexists with a refined finish.

Five Design Principles for "Ideal Sweetness," Not Just Sugar's Sweetness

In this project, chocolate is not merely regarded as a confection, but as an object of "design" to maximize the potential of its ingredients. In this experiment, "ideal sweetness" in dark chocolate was defined by the following five parameters, and its realization was attempted:

Texture: Achieving a soft sweetness derived from cacao butter.

Balance: Creating a mild harmony without making sugar's sweetness stand out.

Density: Balancing a not-too-heavy fat content with a rich sense of satisfaction.

Finish: A clean, pleasantly crisp aftertaste without impurities.

Complexity: Maximizing nutty and fruity aromas by resonating with bitterness and acidity.

Applying Traditional Wisdom "Aku-nuki" to Cacao

The subject of this experiment was Philippine cacao beans, which, despite their high potential, are difficult to control in terms of acidity and bitterness. To address this challenge, Minimal introduced a unique process inspired by the "aku-nuki" technique, a traditional Japanese wisdom passed down through generations.

In the manufacturing process, sharp acidity and bitterness, which are "noise" in flavor, were strategically suppressed. This successfully brought out the cacao beans' inherent "simple yet high-quality nutty flavor" structurally.

A Special Bar Completed by Minimal's Unique Technology

By utilizing Minimal's uniquely researched and developed techniques of aku-nuki, roasting, and coarse grinding, they succeeded in elevating the aroma and taste of Philippine cacao to a bar that maximizes its nutty notes. This challenging bar, which transforms the flavor of Philippine cacao beans, is the culmination of 11 years of accumulated technology.