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Five of the best bean-to-bar chocolate makers in Tokyo

Here's where to find chocolate at its purest in the Japanese capital

Japan's pioneering artisans spend considerable time de-shelling, sorting, roasting, cracking, winnowing, grinding, conching, blocking, tempering and, above all, experimenting with cocoa beans to produce sublime bars of mouth-watering chocolate. (Photo by Sybilla Patrizia)

This article is part of a new collaboration between Nikkei Asia and FT Globetrotter, showcasing the best journalism from Nikkei Asia writers about cities across the region. You can read more from Globetrotter here.

Ten years ago, I had my first fateful tryst with bean-to-bar chocolate.

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