Meticulous makers of specialty chocolate, from bean to bar
Specialty chocolate makers controlling every process in the making of their fine chocolate, from cocoa bean to chocolate bar. They procure cocoa beans from countries around the world, including Madagascar and Cuba, through their proprietary channels before roasting and blending them with shimazarame (“island raw sugar”) or dark brown sugar from sugar cane grown in Okinawa and Kagoshima. You’ll definitely want to spend some time in the café tasting the differences between chocolates from different origins.
Address: Distortion Seaside Building 2F, 9-46 Mihama, Chatan-cho, Okinawa
Hours: 11am to 7pm
Open 7 days a week