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Hyuganatsu is a Japanese citrus known for its fragrant peel and thick white pith surrounding the flesh. In Japan, it’s customary to enjoy the entire fruit, from peel to seed. In this chocolate, I incorporate the whole Hyuganatsu, blending it into a homemade hazelnut praline.
This bonbon chocolat is designed to introduce you to the unique, rich, and refreshing acidity of Japanese citrus, complemented by its subtle bitterness.
About Es Koyama
Susumu Koyama, a Japanese patissier, founded es koyama in 2003 in Sanda, Hyogo Prefecture, Japan. The company produces a variety of chocolates and confections, drawing on both local ingredients and international influences. Es koyama has gained attention for innovative flavors and meticulous craftsmanship in chocolate-making.
