"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
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