Analog Craft Chocolate
After 16 years of baking cakes in Kitakyushu, Kenji Nagatomi is focusing on his passion – chocolate. Luckily for us, he opened a shop just steps from Chikuzen-Maebaru Station where the laborious bean to bar seven-step process begins with roasting single-origin cacao beans, then refining them for 36 hours, and then winnowing, melanging, tempering, and finally packaging. Currently, he’s using organic beans from Vietnam, but soon he’ll use beans from El Salvador and other countries. Milk, Spices, and Bitter are available in boxes of coin-shaped wafers (12 pcs.). Try his Nama Chocolate and Pudding too!