Why do we only make the "most difficult" kind of chocolate?
Behind every melt-in-your-mouth bite lies a difficult path we deliberately chose to take.
There’s a type of chocolate that starts its countdown the moment it's made.
Nama chocolate, written as "生チョコ" in Japanese, where "生" means "fresh." It's not the kind of chocolate you usually see.
Most chocolates on the market—bars, filled chocolates, truffles—can last for months, even a year. But nama chocolate can't. It's primarily fresh cream and chocolate, with no preservatives, and only has a shelf life of 7 to 10 days after being made. It also needs to be refrigerated at 2–8°C at all times.
In other words: it’s a perishable dessert, not a product you can stock up on.
Most e-commerce brands would glance at it and walk away. Because it’s too troublesome, too disadvantageous, and too prone to issues.
And yet, we specialize in only this one.
Nowhere to Hide Flaws
A good nama chocolate has only a few simple ingredients: chocolate, fresh cream, and a little sugar.
Precisely because it's simple, it's the hardest to get right.
There's no thick sugar coating, no strongly flavored fillings, no excessive sugar or additives to mask imperfections. Whether your cocoa is good enough, your cream fresh enough, your emulsification well-executed—one bite, and everything is revealed.
It's either good or it's not. You can't fool anyone.
What we've spent thirteen years refining is this confidence that there are "no flaws to hide."
Temperature: The Tyrant of Nama Chocolate
Nama chocolate's most vulnerable point is temperature.
The chocolate and cream must be emulsified into a stable structure. Even a degree or two off in temperature, or being a step too fast or too slow, can lead to oil-water separation, ruining the texture.
That's why we insist on small-batch, handmade production—each batch requires manual monitoring of heat and timing, and it needs to rest quietly after preparation; you can't rush it.
"Stillness" is our first principle.
A Stubbornness Born on a Small Island
Our story began in Malaysia in 2012, and it’s been thirteen years since. Today, we continue this same stubbornness in Shanghai, on Chongming Island.
For thirteen years, we haven't chased trends or expanded our product range. We've simply focused on one thing, repeatedly: how to make a bite of nama chocolate melt even slower, smoother, and cleaner.
Some might ask, is it worth it?
For us, something you’re willing to dedicate thirteen years to is itself the answer.
The Hardest Part: Eastern Flavors
If making nama chocolate is already difficult, then incorporating Eastern flavors into nama chocolate is even more challenging.
The aroma of jasmine must be clear yet not bland; the warmth of ginger and red dates must be sufficient but not overpowering; black sesame must be fragrant but not bitter; lychee rose must resemble a flower, not an artificial scent. In a structure full of fat and cream, these delicate flavors can easily be overwhelmed, dulled, or distorted.
These recipes have no shortcuts, only repeated trials.
This dedication has also been recognized by the International Chocolate Awards (ICA). But ultimately, winning awards isn't the goal—we just want to prove one thing: Eastern flavors deserve the highest craftsmanship.
Why We Still Choose the Hardest Path
Because easy things, anyone can do.
Because a chocolate that lasts a year cannot satisfy someone who craves freshness.
Because we believe that true excellence doesn't fear a short lifespan.
Stillness, Simplicity, Skill—working calmly, working simply, working with heart. These three words encapsulate everything we've done for thirteen years.
Still Fresh When It Reaches You
So, when you place an order in Hong Kong, we freshly make it in Shanghai and send it directly to you via SF Express cold chain at 2–8°C—all to ensure you can taste it at its best within its optimal seven days.
One bite, slowly melting.
What you taste is not just chocolate, but every decision we made in deliberately choosing the difficult path.
Slow down, save a bite for yourself.