This post is also available in: 日本語 (Japanese)
Our bonbon chocolate mainly uses ganache and doesn’t use much alcohol.
At our kitchen in Akasaka, Tokyo, chocolatier make bonbons with zeal, and bonbons are our popular, staple items.
For preservation：About 18℃ Best Before：After one month since produced
MAMANO’s ganache uses Arriba cacao 70% and Japanese best cream and butters.
You can enjoy both fruity flavor of Arriba cacao and mouthfeel with this chocolate.
For preservation：Under 10℃, in refrigerators Best Before：After 20 days since produced
Packed with small Couvert Tulle chocolates.
You can make hot chocolates at home. This is also suitable for making sweets.
This chocolate has gorgeous and fruity flavor.
CHOCOLATE MINI TABLET
There are five flavors that can entertain you.
We have salt in Yoron island, Kagoshima hand made brown sugar in Tanegashima, Kagoshima, caramelize nuts and pies.