In our 430-square-foot Kuramae kitchen, our Tokyo Pastry team hand-makes these delicate, French-style Gâteaux au Chocolat in very limited batches. Developed to highlight the distinctive tasting notes of two complementary chocolate origins — Dandelion Japan 70% Anamalai, India, 2019 Harvest chocolate, and Dandelion Japan 70% Maya Mountain, Belize, 2022 Harvest chocolate — these fudgy, almost cheesecake-like confections are crafted from single-origin chocolate, organic cane sugar, orange-yolked eggs, and unsalted butter. They contain no flour, and their silky texture is achieved by precise mixing and careful monitoring of ingredient temperature.
These tender Gâteaux may be enjoyed chilled, warmed, or gently heated. A small slice goes a long way, and offers entirely unique flavors and textures at each temperature: Chilled, the cakes have a texture similar to soft cheese; at room temperature, the chocolate flavor intensifies; and when warmed gently in the oven, the cakes transform into something akin to a soufflé — incredibly light and airy. We’ve never had anything quite like them.
Each Gâteau serves seven to ten people.
Single or Duo
Our Tokyo Gâteau is available as a single cake made from 70% Anamalai, India, 2019 Harvest chocolate; or you may select a Tokyo Gâteau Duo, which pairs one delicately fruity Anamalai cake with a lush Maya Mountain, Belize, 2022 Harvest chocolate cake, featuring notes of raspberry jam, dark cherry, and milk tea.
Shipping and Storage
Each cake is wrapped in parchment paper and protected in a reusable paulownia wood box. The Gâteaux are shipped via USPS Priority Mail, with ice packs; upon receipt, we recommend storing in the refrigerator for up to one month. These cakes also freeze beautifully.
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