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Minimal - Bean to Bar Chocolate -

Minimal - Bean to Bar Chocolate -

ミニマル ビーン トゥ バー チョコレート
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株式会社Bace
A new-generation bean-to-bar chocolate brand that maximizes the original flavor of cacao beans with the "philosophy of subtraction". It has won many awards at international competitions, and is attractive for its deliciousness that makes use of carefully selected ingredients.
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About the brand

A new-generation bean-to-bar chocolate brand that maximizes the original flavor of cacao beans with the "philosophy of subtraction". It has won many awards at international competitions, and is attractive for its deliciousness that makes use of carefully selected ingredients.
1
We sincerely face the origin of "carefully and simply, using the best ingredients to bring out the fragrance to the fullest".
2
We conduct research and lectures on fermentation and drying processes for cocoa as an ingredient, and develop flavors suitable for high quality and high unit price together with cocoa farmers.
3
We will deliver "chocolate that will remain in the heart" that will add color to your life with free ideas that are faithful to the basics, but not bound by tradition or methods.

More about the Brand Owner

山下 貴嗣

YAMASHITA TAKATSUGU

He founded the brand in 2015 to deeply explore domestic and international chocolate culture and create a new wind for Bean to Bar. Impressed by the "philosophy of subtraction" that maximizes the individuality of cacao beans themselves, he traveled to production areas and producers around the world to learn about them. While eliminating unnecessary processing, we have developed a unique manufacturing method that is close to the delicate sensibilities of Japanese people, and have won many awards at international competitions. Armed with an inquisitive spirit and innovation, we continue to expand the possibilities of cacao.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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The deliciousness of a new chocolate born from the "philosophy of subtraction".
　
Minimal was born in 2014 by artisans who are passionate about bringing out the natural diversity of cocoa's flavors.
　
Our goal was to express the aesthetics of "minimalism" with chocolate, which strips away the superfluous and leaves only the essence. With minimal ingredients of only cocoa beans and sugar, we began to take on the challenge of creating a surprisingly rich and diverse taste.
　
We carefully select unique cacao beans from all over the world and pursue a manufacturing method that maximizes the characteristics of each region and variety. Because of its simple ingredient composition, chocolate was born where you can feel the difference in the original complex flavor of cacao.
　
Since its founding, it has won numerous awards at international chocolate competitions, and its quality has been highly regarded worldwide, with its bar chocolate 'Arhuaco' winning the overall championship at the "International Chocolate Awards" Asia-Pacific competition in 2025.
In addition, he succeeded in cultivating domestic cacao at his own research farm in Okinawa, contributing to the development of bean to bar chocolate culture in Japan. Even now, on its 10th anniversary, we continue to pursue the potential of cacao.

What are we doing?

Minimal's chocolate making begins with the selection of cocoa beans.
　
We use carefully selected cocoa beans from all over the world to bring out the individuality of each region and variety, and carefully carry out all processes in-house, from roasting to shaping. In particular, during the roasting process, the temperature and time are determined according to the characteristics of each cocoa bean, and precise adjustments are made to bring out the optimal flavor.
　
The reason why we are particular about the simple ingredient composition is because we want people to genuinely taste the diverse flavors of cacao. We pursue chocolate that does not add extra ingredients and allows you to feel the difference in the natural flavor of cacao.
　
　
We are also actively working on sustainability and building direct relationships with cocoa producers to achieve fair trade and stable procurement of high-quality cocoa beans. It has also succeeded in growing domestic cacao in Okinawa, and by 2025, it will harvest twice as much cacao as the previous year, expanding the possibilities of cocoa cultivation in Japan.
　
In addition, in order to expand the possibilities of chocolate, we have also developed a variety of sweets that make use of chocolate, such as gateau chocolate and chocolate sandwich cookies. We adhere to the "philosophy of subtraction" for all our products and are particular about manufacturing methods that bring out the individuality of the ingredients to the fullest.

Commitment to the product

[Specialty Chocolate -GHANA-]
Chocolate using a "new manufacturing method" that does not remove the cacao husk and uses whole beans as they are.
The original nutty aroma and gentle sweetness of Ghanaian cocoa beans are fully brought out, and the chocolate is finished with a sweet nut paste-like character.
　
　
[Specialty Chocolate -MADAGASCAR-]
Chocolate with a fruity flavor that combines a rich cacao flavor with a fruity taste.
The refreshing acidity of Madagascar cacao beans is brought out to the fullest, and the chocolate is finished with a character like Sachertorte. Enjoy the sweet aroma typical of chocolate and the refreshing acidity of mixed berries.
　
　
[Specialty Chocolate -TANZANIA-]
Chocolate with a fruity flavor with apple-like fruitiness and sweetness.
The original apple-like fruit and sweetness of Tanzanian cacao beans are brought out to the fullest, and the chocolate is finished with a character like apple tart. Enjoy the sweet aroma of baked goods, and the sweetness of sautéed apples.
　
　

Who are supporting us?

Minimal's chocolates are widely supported by those who want an "authentic taste".
　
It is loved by chocolate lovers and foodies, especially adult women in their 30s to 50s who are particular about the quality and ingredients of food. In addition, it is often chosen as a gift or souvenir for special occasions, and is highly regarded as a gift for loved ones.
　
At the Tomigaya Main Store, Yoyogi Uehara Store, Soshigaya Okura Store, and Azabudai Hills Store, we are particular about temperature control and storage methods to maximize the flavor of chocolate, and deliver it to our customers in the best condition. Each store offers a different chocolate experience, and many repeat customers come back.
Minimal's philosophy, which values "depth that can be felt only because it is simple," resonates with many people who pursue essential deliciousness.
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