"Japanese (Chocolate maker) rival, Royce’, with a very different approach to chocolate-making. …the Nama, vaguely truffle-like and alluringly creamy. Green tea, bitter dark, mild milk and white are some of the options, all made with fresh cream from farms near the factory in Hokkaido, Japan’s northernmost region. ..Royce’ makes…novelties like potato chips covered with fromage blanc, cocoa-dipped marshmallows and flat chocolate squares called Prafeuille with gooey fillings of honey, berries and caramel"
Source: From Japan, a New Approach to Fine Chocolates
By FLORENCE FABRICANT
Published: January 15, 2013
New York Times