Susumu Koyama, owner and chef of "Patissier es koyama" (Sanda city, Hyogo prefecture), announces a new selection of chocolates titled "SUSUMU KOYAMA'S CHOCOLOGY 2015," which will be on show at the world's largest chocolate exhibition, SALON DU CHOCOLAT 2015, to be held in Paris from Wednesday, October 28, to Sunday, November 1.

21st Salon du Chocolat

- Time/date: 10:00 - 19:00, Oct. 28 (Wed) - Nov 1 (Sun)

- Pre-opening event; 18:00- Oct 27 (Tue)

- Venue: Stand C16, HALL 5, VIPARIS-Porte de Versailles,

The theme of this latest selection is "DESTINY - Fated Connection." It consists of four types of bon-bon chocolate created from a totally new approach and demonstrating Koyama's feeling that the various individual "couverture" and ingredients he has encountered in his creations over the years are linked together by a sense of destiny.

In recent years, while Japanese ingredients such as yuzu citrus fruit are being used more in dishes and sweets, there have also been an increasing number of Japanese chocolatiers participating in SALON DU CHOCOLAT. Koyama, who is one of the pioneers of introducing Japanese ingredients into the world of chocolate, will be participating in SALON DU CHOCOLAT for the fifth time in 2015. Don't miss the chance to experience the innovative and delicious creations of this Japanese chocolate master, and discover the unique gourmet world of Koyama!

Also, at the request of the SALON DU CHOCOLAT organizers, Koyama will be holding a seminar on "White Chocolate" from 1 pm on October 30, as well as a demonstration on making white chocolate from a Japanese perspective from 1 pm on November 1.

Since he first participated in the contest of France's premier club for chocolate devotees, "C.C.C.," in 2011, Koyama was awarded the first prize for four years in a row. Moreover, he was also awarded the "Excellence Chocolatier Etranger" in 2014 (award for best foreign chocolatier until 2012), which is only given to chocolatiers who receive a perfect score from the whole C.C.C. judging panel, becoming the first three-time double award winner from Japan. The judges even dubbed him an "alchemist of taste."

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Susumu Koyama, Chocolatier: Theme of "DESTINY - Fated Connection"

Up until now, I have traveled to many cocoa-producing regions around the world and encountered all kinds of cocoa. There are over 90 kinds of "couverture" in "es koyama," and this year's theme came to me as I was choosing among them according to my own interests, such as "I want to match with cassis" or "I want to use this kind of cocoa." While probing into the things which interest me through encounters with producing regions and ingredients, I have now reached the stage where my relationship with chocolate has continued over many years. From this are born these four chocolates. While they do not mark a great departure from my approach as a chocolatier, I feel that the link between these four chocolates represents a "fated connection" of encounters that were meant to be.

SUSUMU KOYAMA'S CHOCOLOGY 2015

-- No.1  Arhuaco 72% & Cocoa Fruit

A ganache mix of cocoa pulp and Arhuaco 72% represents the fresh sweet-and-sour sensation of the cocoa fruit and the bitterness of chocolate. While using the ganache nature of Arhuaco 72% on the lower layer realizes an impactful sourness, the strong aftertaste of cocoa yields a three-dimensional flavor.

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-- No.2  Camomile & Double Berry

The upper layer is a flowery sweet-smelling ganache of camomile and Ecuadorian cocoa, while the lower layer offers a sour-tasting ganache of strawberries and groseille berries which readily spreads in the mouth, creating a sumptuously well-balanced chocolate.

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-- No.3  Praline "Hyuganatsu"

Piedmont hazelnuts, homemade caramelized praline noissette, and flakes made from skin, flesh and seeds of "hyuganatsu" citrus fruit from Miyazaki, capture the sour, sweet and pleasant bitter taste of the hyuganatsu, with full-bodied sweetness of hazelnuts at the center.

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-- No.4  Elderflower & Cassis

The upper layer is a ganache of elderflower, mixed with fresh cream and Peru Chanchamayo chocolate, while the lower layer is a cassis ganache with the accent of cassis serving to further elevate the element of elderflower.

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Reference: Forthcoming developments

These four chocolates are the latest chapter in the continuing Koyama story. And through the assistance of various creators, this story is also set to evolve into new forms, such as music and picture books. The aim is to get people to experience the widening possibilities of chocolates through a completely different approach.

SALON DU CHOCOLAT Paris Main Event Schedule

- Oct. 27 (Tue) 18:00 -   Pre-opening event

- Oct. 29 (Thu) 16:00 -17:00  Award ceremony

- Oct. 30 (Fri) 13:00 -  CHOCOSPHERE (Koyama seminar)

Theme: How does white chocolate offer inspiration to great chocolatiers?

- Nov. 1 (Sun) 13:00 - CHOCO DEMO (Koyama demonstration)

Theme: The possibilities of white chocolate - how does white chocolate bring out new sensations?

es koyama 2015 exhibition booth

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Above is an image of this year's "es koyama" booth, which is visited by many chocolatiers each year. The theme of the four exhibited chocolates "DESTINY" will be represented by an original logo, as part of an overall stylish look. A monitor will also be set up on the left side of the booth to show an original video telling the story of the four new chocolates.

Susumu Koyama's Profile

Born into a family of confectioners in Kyoto in 1964, he opened "Patissier es koyama" in Sanda city, Hyogo Prefecture, in 2003. He holds various events to present his creations in Japan and around Asia, and also holds talks concerning the source of his inspiration, his basic ideology and, above all, teaching children about taste. Each year, he visits the cocoa-producing countries of Ecuador, Madagascar, Vietnam, Indonesia and Colombia on a mission to encounter new varieties of cocoa.

He has participated in SALON DU CHOCOLAT in Paris since 2011, and was awarded 5 tablets of "Club des Croqueurs de Chocolat" (C.C.C.) and recognized as the "Best Foreign Chocolatier" in 2011 and 2012. In 2014, he also received the "Tablet d'or + (1)" and "Best Foreign Chocolatier" award, being lauded as an "alchemist of taste." At Expo Milano in July 2015, he gave a talk to a large audience of international media, chefs and members of the public.

*(1) star mark

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