Otaru Salt Chocolate

Products

Onomichi Lemon

Uji Matcha

Yoichi Apple

nicao × UNGAPLUS

"True craft chocolate made by meticulous handwork," says nicao, a bean-to-bar chocolate maker in Niseko, and UNGAPLUS, which "shares the story of Otaru, which was developed together with the Kitamae-bune ships," through local craftsmanship. nicao's chocolate, created by combining pesticide-free cacao from Guatemala with the finest ingredients from Hokkaido, is blended with Otaru salt and products from each port of call on the Kitamae-bune ships, creating this craft chocolate that evokes memories of the Kitamae-bune ships that once headed for Otaru Port. This craft chocolate is perfect for enjoying while learning about the story of the Kitamae-bune ships' voyages.

[Uji Matcha] 35% Matcha White Salt (Raspberry)
This fragrant chocolate is made with luxurious Uji matcha, a 400-year-old tradition in Kyoto, a port of call for Kitamaebune ships, and accented with the tartness and texture of raspberries.

[Onomichi Lemon] 70% Dark Salt (Lemon Peel)
Lemons grown in Onomichi, Hiroshima, a port of call for Kitamaebune ships, are cooked with the peel and sugar, allowing the sweetness to slowly infuse through the heat before being semi-dried. Enjoy the presence of lemon with the refreshing flavor of cacao.

[Yoichi Apple] 60% Dark Salt (Cacao Nibs and Caramelized Apples)
Caramelized apples from Yoichi, Hokkaido, a port of call for Kitamaebune ships. The gentle acidity and moderate sweetness go perfectly with the salty chocolate. Enjoy the texture of the cacao nibs.

Nicoo's Chocolate Making
The starting point of our manufacturing is "people." The people who grow the cacao, us who make the chocolate, and everyone who tastes it. We value the taste that conveys the work of people and their feelings, which cannot be achieved through mass production.
They use single-origin cacao directly imported from family-run farms in Guatemala, the birthplace of cacao. They roast and select the pesticide-free beans themselves, and procure them with a discerning eye.

All of our chocolates are made in our own workshop in Niseko. From roasting to grinding, kneading, and molding—every process is done by hand. We take pride in our craft and pay attention to every detail. We don't use any additives, flavorings, or preservatives, allowing us to bring out the unique characteristics of the ingredients to the fullest.

This accumulation leads to a clear taste and a deep aftertaste.
The collaboration chocolate between Unga Plus and Nicoo combines the depth of cacao, enhanced by Otaru salt, with the vibrant flavor of carefully selected fruits to create a one-of-a-kind flavor. Experience this chocolate for yourself, the difference is obvious in just one bite.