Musée du Chocolat Théobroma
Madagascar Cacao Project 65%
Dark Chocolates
Madagascar Cacao Project 65% chocolate produced by Musée du Chocolat Théobroma represents a fusion of Japanese precision and Madagascan terroir, crafted from carefully selected cocoa beans sourced from the Sambirano Valley. This region is renowned for its exceptionally aromatic cacao with pronounced fruity notes, which reveal themselves in the chocolate through layers of red fruit, citrus, and gentle hints of lactic acidity.
The beans are fermented and sun-dried locally under the supervision of small farmers from Ambanja, with whom Theobroma collaborates directly as part of its initiative to support sustainable production. Afterward, the cacao is processed in Japan, at Theobroma’s Tokyo workshop, where traditional French chocolate-making techniques are blended with the Japanese pursuit of precision and purity of flavor.
With a 65% cocoa content, this chocolate achieves the perfect balance between intensity and smoothness - dark enough to preserve the true character of the cacao, yet silky and approachable for those who prefer milder dark chocolates.
Producer
Musée du Chocolat Théobroma is a renowned Japanese chocolate maker and patisserie based in Tokyo, celebrated for its unique blend of French tradition and Japanese precision. It was founded by Koji Tsuchiya, one of Japan’s most respected chocolatiers, who began his career as a pastry chef trained in the art of French haute pâtisserie.
His vision was to create a space that would unite the artistry of chocolate-making, education, and the sensory experience of tasting - hence the name “Musée du Chocolat”. Theobroma follows a bean-to-bar philosophy, carefully selecting cacao beans from various origins - including Madagascar, Ghana, and Peru - and processing each batch by hand to preserve its authentic aromatic profile.
The house’s philosophy centers on purity of ingredients, the absence of artificial additives, and deep respect for the raw material. Their chocolates are distinguished by balanced flavors, refined textures, and a sophisticated finish that reflects the Japanese sense of harmony.
The range includes dark, milk, and white chocolates, pralines, ganaches, tarts, cakes, and seasonal collections produced in limited editions. Through its work, Theobroma promotes chocolate as a fusion of craft, art, and culture, establishing itself as a symbol of the Japanese approach to fine gastronomy.
Today, it is regarded as one of the most influential chocolate houses in Asia, with a reputation that extends far beyond Japan’s borders.