This is a body of Fiji's taste, personality and kindness!

The world's first Fiji chocolate chef makes it with his heart. This is the chocolate of origin. Modern chocolate is sweet and delicious, but in ancient times chocolate was used as a medicine. 100% cacao using chocolate is very bitter. Only the upper class people were able to drink chocolate, and added various perfumes and spices as energy agents. Ordinary people could not drink chocolate.

We have made every effort to make chocolate a bridge between ancient and modern times. The main difference between ancient and modern is time. Our chocolate spends time and effort, it is precious chocolate. You already know that chocolate has only a high nutritional value, a mysterious power that is also active in recovering from fatigue and stress. Fiji chocolate is only as sweets, and pesticide-free cacao chocolate to keep you calm and healthy is ticking.

I would like many people to taste Fiji chocolate with a heart of hospitality.

First of all, we use organic cacao grown on a very rare land that does not use pesticides. The direct connection from the cocoa farm to the chocolate production makes it possible to see everything and make the shape of the cocoa attractive. And   same person supervises both of them, the sense of security is different. Ordinary chocolate is smoothed by adding cocoa butter, milk and vegetable oil when it is processed into paste, but this chocolate is kneaded only with the fat component from the cocoa itself used as the raw material without adding cocoa butter. . As a result, the concentration of cacao is maintained, and the original crispy texture and strong aroma can be maintained. And you can also dissolve it in hot water and drink it like a 17th century noble. The sugar content is also modest, so the burden on the body is small. Of course nutrition such as mineral remains well. It becomes a more delicious nutritional food than sweets.