I’m kicking myself right now. I went to over a dozen convenience stores during our spring break trip to Tokyo and NEVER GOT MEIJI’s NEW BEAN-To-BAR chocolate. I even took a picture of the darn things like on my very first day…but for some reason, the packaging never appealed to me. So I didn’t buy it.
Thus the kicking of myself.
Anyway, now I’ve learned more about it. Now I am seriously going back to Japan next year and getting myself some “comfort bitter” (70% cacao) because that is the most excellent phrase to describe chocolate– comfort bitter. And in the Dream Eater sequel I’m writing right now, just as soon as Koi finishes rescuing a dragon called The Black Pearl, she is going to get some comfort bitter. Definitely.
Welcome to the world of “meiji THE Chocolate”
The world in which taste sensations are born “Bean to Bar” — a process by which cocoa beans are carefully selected in order to create the perfect bar of chocolate. Each bar reflects and elegant luster, emits a sweet fragrance, and melts heavenly in your mouth
Does that sound awesome? I want an elegant luster on my chocolate bar!