ORANG-ORANG cacao

A rich and mildly sweet bitter cake made with 70% chocolate and only Hokkaido fresh cream, combined with the batter of a chocolate cake.

This is an adult cake made with dark mousse using 70% Costa Rican chocolate and orange peel and flesh soaked in Grand Marnier.

Enjoy the combination of 'Merveille', a meringue mixed with cacao nibs coated in chocolate, lightly enveloped in ganache cream and cocoa powder. Experience the crisp and light meringue, the thin chocolate that melts in your mouth, and the rich ganache cream.

This is a chocolate bar made only with 50% cacao from Indonesia and 50% Honnokato sugar made solely from Okinawa's raw sugar. The rich and gentle sweetness of Honnokato sugar complements the berry-like nuances characteristic of Indonesian cacao, creating a very approachable blend. It is also recommended for those trying Oran Oran cacao products for the first time.

This is a chocolate bar made only with 70% cacao from Indonesia and 30% pure cane sugar. Enjoy the fruity acidity reminiscent of raspberry that comes from the authentic cacao from Indonesia. This is our recommended blend!

This is a chocolate bar made only from 85% cacao from Indonesia and 15% natural sugar. It has a rich and bitter volume, while the unique acidity of Indonesian cacao tightens the overall flavor, leaving a clean aftertaste without lingering bitterness. It is finished with an exquisite balance. You can sense a hint of green plant nuances, rich red wine, nuts, and spices—this is a product that evokes complex and rich aromas and the power of nature!

This chocolate bar is made with 70% Indonesian cacao and 30% Japanese sugar, topped with dried strawberries, dried cranberries, and dried blueberries. The fruity acidity reminiscent of berries from the Indonesian cacao blends with the concentrated sweetness of the dried fruits, creating a flavor that is easy to enjoy even for those who are not fond of high cacao content.

This chocolate bar is made with 70% cocoa from Indonesia and 30% Japanese sugar, topped with cocoa nibs. The moment you take a bite, the rich aroma of the cocoa bean fills your mouth. [What are cocoa nibs?] Cocoa nibs are crushed cocoa beans that have been fermented, dried, and roasted, with the outer shell and germ removed, leaving the crushed cotyledon, which can be considered the 'source of chocolate.' The paste made by grinding cocoa nibs is called 'cocoa mass.' Sugar is added to the cocoa mass, which is then kneaded for a long time, followed by molding, tempering, and aging to create chocolate. Cocoa nibs are rich in antioxidants, minerals, and dietary fiber, and are gaining attention as a superfood that supports health and beauty!

This is a collaboration product topped with matcha genmaicha from 'Hibino Seicha' in Inuyama, Aichi Prefecture, made only with 50% cacao from Indonesia and 50% hon-wako sugar. The roasted flavor of the brown rice and the crispy texture harmonize perfectly with the mellow flavor of matcha and the gentle sweetness of the 50% cacao chocolate, creating a delightful taste that somehow makes you feel 'cozy.' 'Hibino Seicha' is a tea shop in Inuyama, Aichi Prefecture, that handles everything from tea cultivation to production and sales. They create soil based on organic materials such as straw and rice husks, and since 2021, they have been cultivating without pesticides. In addition to tea, they also sell gelato made with green tea and hojicha.

This is a raw chocolate made only with 70% cocoa from Indonesia and high-quality fresh cream. The vibrant aroma, pleasant melt-in-your-mouth texture, and fruity acidity are unique to Indonesian chocolate. Once you try it, you will definitely become addicted! *It will be provided frozen, please thaw it before consuming. Leave it at room temperature for a short while just before eating, until it becomes slightly soft, which is when it has the best aroma and is at its peak for eating. Please consume it as soon as possible after thawing.

This is a raw gateau chocolate made by utilizing the natural aroma without heating. Its rich flavor is irresistible for chocolate lovers! *We will provide it frozen. Please cut only the portion you wish to eat while it is still frozen, and thaw it before consuming. It is best to leave it at room temperature for a short time just before eating, until it becomes slightly soft, as this enhances the aroma and makes it perfect for eating. Additionally, it can also be enjoyed as a bitter ice cake in a semi-frozen state. Please consume it as soon as possible after thawing.

The ingredients are very simple, consisting of plenty of Hokkaido butter, egg yolks, sugar, and cake flour only. Because it is simple, you can feel the flavor of high-quality butter, resulting in a taste that is not overwhelming and never gets boring.

This Galette Bretonne, with its crunchy texture and rich buttery aroma, is carefully baked with chocolate sandwiched inside. The slightly mellow saltiness comes from a touch of Guérande salt. It has a deep richness and a tight finish that makes it addictive, yet not tiresome. It appears large and has a solid thickness. You might think, 'It could be a bit difficult to eat?' But in these busy days, where eating and drinking while doing something else has become the norm, I hope this treat can provide a moment to pause and take a breath, just like 'Phew~.'

We filled the rich, buttery Brittany galette, characterized by its crunchy texture, with dried orange marinated in cloves from Sumatra. The crunchy texture of the Brittany and the moist flavor of the marinated dried orange create a dish that is gentle in taste yet brings a rich feeling.

This dish features a rich and crispy texture characteristic of the Breton galette, combined with cacao nibs and oatmeal mixed with a lightly sweetened nougat that has a good bite. To enhance the aroma and texture of the cacao nibs, the nougat is kept simple without the caramel flavor typical of regular florentines. This hearty florentine allows the flavor of the cacao nibs to spread in your mouth with every bite. Be sure to try these baked goods from the chocolate shop that won't melt in the hot summer season.

This is a Florentine made with a crunchy Breton galette dough topped with a moderately salty nougat of coriander and white sesame, recommended as a snack or appetizer. It is crafted to evoke the image of Dukkah salt, featuring the refreshing spicy aroma of coriander, the flavor of white sesame, and the toasted fragrance of chopped almonds with a hint of salt. To ensure the ingredients take center stage, it is finished with a crisp nougat without caramel. I believe it has become a Florentine that allows you to enjoy the rich flavors of the abundant ingredients.

This is a homemade cookie made with plenty of 70% cacao chocolate without using any cocoa powder. It features a crispy texture and a buttery melt-in-your-mouth quality typical of butter cookies. I believe the cookie has a subtly sweet, matte flavor that is not overwhelming, complemented by the gentle sweetness of the sugar coating, making it a taste that doesn't get boring. This is a recommended item for those who love sweets but are not fond of overly sweet things.

This is a butter cookie characterized by a gentle buttery aroma and a crumbly, melt-in-your-mouth texture, coated with softly fragrant vanilla sugar. Despite its simple flavor, it is addictive. I hope it becomes a treat you want to enjoy when you're feeling a bit tired, bringing you comfort with every bite.

This dish features a sweet meringue that melts in your mouth, balanced with the bitter taste of cacao nibs and a fragrant berry-like acidity. Once you start eating, you can't help but keep going. Its moderate sweetness makes it a great companion for coffee or tea.

This dish features the aroma of high-quality Indonesian cinnamon and a taste reminiscent of crispy, melt-in-your-mouth baked chocolate. With a moderate sweetness and the fragrance of cinnamon, it is recommended to accompany tea, coffee, or hot milk.

The madeleine dough is made only with our cacao 85% chocolate without using cocoa powder, resulting in a moist and crumbly texture that melts in your mouth. It contains cacao nibs, providing a crunchy texture and a recommended dish with the aroma of cacao that spreads when bitten.