ChocolaBit Lab.

ChocolaBit Lab. oversees every stage of production from raw cacao bean to finished bar, highlighting the distinct personalities of harvests from around the globe. The shelves are stocked primarily with high-percentage tablets hovering around 70 percent cacao, allowing visitors to taste and consider the nuances before settling on a favorite bar. The contrasting profiles are unmistakable: Mexican cacao reveals a bright, fruit-forward acidity paired with delicate sweetness, whereas beans from Ghana offer a gentle, nutty richness with round, mellow depth. Available in handy 12-gram and 50-gram formats, the bars make it easy to bring home several origins for side-by-side tasting.

Tailoring the Texture and Flavor of Chocolate Drinks

The shop's popular takeaway chocolate drinks can be tailored to suit individual preferences in body and richness. Beyond classic dairy milk, customers can choose soy milk or water as the base liquid, with further options to leave out sugar, add a measure of rum, or introduce a pinch of salt. Options range from a finely frothed, smooth cold drink to a warm cup blended with soy milk and rum that drinks almost like a light mousse. The workshop also ventures beyond standard bars with cacao pulp juice pressed from the white fruit surrounding the bean, as well as spreads made by blending cacao with honey.

A Compact Workshop Near the Yayoi Kusama Museum

Situated in Bentencho, Shinjuku, just a short walk from the Yayoi Kusama Museum, the shop operates during daytime hours from Thursday through Sunday. The space is compact and oriented primarily toward sales. Each bar is wrapped with care in paper stitched with cotton thread, making them thoughtful souvenirs or gifts as well as personal treats. Payment can be made by credit card, PayPay, or Rakuten Pay.