Minimal "Designs" Chocolate and "Redefines" Sweetness, Bringing Together the Best of Unique Manufacturing Methods. "EXPERIMENTAL #23," Pursuing Ideal Sweetness that Resonates with the Five Senses, Appears in Limited Quantity from Minimal's Experimental R&D Series

Minimal - Bean to Bar Chocolate - (Minimal), a specialty chocolate store originating from Japan and operated by Bace Co., Ltd. (Shibuya-ku, Tokyo; Representative Director: Takatsugu Yamashita) (https://mini-mal.tokyo/), will release a limited-edition product, "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 the harmony of the five senses," going beyond mere sugar sweetness, and elevates Minimal's cultivated deep understanding of cacao into R&D (research and development).

By applying the traditional Japanese culinary wisdom of "akuegaki" (removing harshness/astringency) in a modern way to difficult-to-handle Philippine cacao, Minimal has dramatically transformed its sharp acidity into a profound richness. Through a meticulous design process, a new taste structure for dark chocolate has been achieved, where hazelnut-like aroma and sophisticated lingering notes coexist.

Five Design Principles for "Ideal Sweetness" Beyond Sugar 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 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 "Akuegaki" to Cacao

The subject of this experiment is Philippine cacao beans, which have high potential but are difficult to control in terms of acidity and astringency. To address this challenge, Minimal introduced a unique process inspired by the traditional Japanese technique of "akuegaki" (removing harshness/astringency).

In the manufacturing process, sharp acidity and astringency, which act as "noise" in the 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 Technologies

Using Minimal's uniquely researched and developed techniques—akuegaki, roasting, and coarse grinding—the aroma and flavor were elevated to create a bar that maximizes the nutty notes of Philippine cacao. This challenging bar, which transforms the flavor of Philippine cacao beans, is a culmination of 11 years of cultivated expertise.

The moment it touches the palate, a soft sweetness derived from cacao spreads, followed by a rich, hazelnut-like aroma. Towards the end, a deep, spice-like aftertaste emerges. This is a multi-layered yet clean taste experience created by meticulously calculated design.

▼Sales Information

【Price】¥2,160 (tax included)

【Release Date】April 1, 2026

*Available while supplies last

【Retailers】Tomigaya Main Store, Online Store

Minimal: A Team of Cacao and Chocolate Artisans, Including Chocolatiers and Patissiers

Minimal visits cacao producing regions worldwide and manufactures chocolate by hand, one by one, from high-quality cacao beans. Staying true to the principle of "carefully and simply, utilizing the best ingredients to maximize aroma," patissiers, chocolatiers, and artisans who have honed their skills at Michelin-starred restaurants and top patisseries both domestically and internationally, work together as a team to create Minimal's chocolates and sweets.

For cacao ingredients, Minimal conducts research and lectures on fermentation and drying processes locally, and develops flavors that command high quality and high prices together with cacao farmers. Aiming for sustainable economic independence in the cacao industry, which still bears traces of plantations, Minimal provides technical support and engages in fair and ethical trade. In 2019, Minimal conducted a cacao survey in Nicaragua as part of a JICA ODA project formulation study.

Through a "subtraction" philosophy that leverages ingredients and unique manufacturing methods, Minimal has received a cumulative total of 103 awards over 10 consecutive years at international competitions. Faithful to basics, yet with free ideas unbound by tradition or methods, we aim to deliver "chocolate that lingers in the heart" that will add color to your life and make you want to eat it again!

Minimal Store Information

Café spaces are also available. Enjoy coffee, chocolate, parfaits, and more.

Minimal Tomigaya Main Store

Address: 2-1-9 Tomigaya, Shibuya-ku, Tokyo 1F

Access: 6-minute walk from Odakyu Line "Yoyogi-Hachiman Station" or Tokyo Metro Chiyoda Line "Yoyogi-Koen Station"

Hours: 11:30-19:00 (L.O 18:30) Open daily

Minimal The Baking Yoyogi-Uehara

Address: 1-34-5 Uehara, Shibuya-ku, Tokyo

Access: 2-minute walk from various lines "Yoyogi-Uehara Station"

Hours: 11:00-19:00 Open daily

Patisserie Minimal Soshigaya-Okura

Address: 8-8-24 Kinuta, Setagaya-ku, Tokyo

Access: 3-minute walk from Odakyu Line Soshigaya-Okura Station South Exit

Hours: 10:00-18:00 Irregular holidays *Announced on official website and SNS

Minimal The Specialty Azabudai Hills

Address: Azabudai Hills Garden Plaza A 2F, 5-8-1 Toranomon, Minato-ku, Tokyo

Access: Directly connected to Tokyo Metro Hibiya Line Kamiyacho Station Exit 5

Hours: 11:00-19:00 Open daily

Minimal The Edition Sengawa

Address: Forest Square Sengawa 1F, 3-1-17 Sengawa-cho, Chofu-shi, Tokyo

Hours: 11:00-19:00 Open daily

Access: 2-minute walk from Keio Electric Railway Keio Line Sengawa Station

Bace Co., Ltd. Overview

Company Name: Bace Co., Ltd.

Representative: Representative Director Takatsugu Yamashita

Location: Urban Terrace 21, 2-1-9 Tomigaya, Shibuya-ku, Tokyo 151-0063

Number of Employees: 40 (including part-time staff)

Business Activities: Manufacturing and sales of chocolate products

Operation of specialty chocolate store "Minimal - Bean to Bar Chocolate -"

Minimal - Bean to Bar Chocolate - Related Information

Website/Online Store: https://mini-mal.tokyo

LINE: https://page.line.me/yrn4346m?openQrModal=true

Instagram: https://www.instagram.com/minimal_beantobarchocolate

X: https://twitter.com/Minimal_tokyo

Facebook: https://www.facebook.com/minimalchocolate/?fref=ts