Ezaki Glico is refining “Tunmel,” its chocolate brand inspired by the concept of “melting jewels.”
The company will begin a rolling release of a new product, “Tunmel Bonbon Chocolat Cacao Selection,” starting December 1st.
This product features chocolate made using the proprietary “Cold Extraction” method from Switzerland’s Oro de Cacao, offering a delicious taste that does not rely on additives. The only ingredients used are cacao, sugar, fresh cream, and starch syrup.
The ganache center—made with over 80% cacao chocolate—and its chocolate coating are produced without commonly used sugar alcohols (such as sorbitol), emulsifiers, or stabilizers.
Regarding the development of this product, Masaki Furuya of the Corporate Planning Department’s Corporate Strategy & Project Group, who spoke at an announcement on November 26, reflected: “Because we used so few ingredients, the role of each individual material became vital. We considered a wide variety of options.”
For instance, when selecting the milk for the fresh cream, they considered grass-fed milk from cows raised solely on pasture as well as plant-based milks. Ultimately, they chose Hokkaido milk to best bring out the freshness and the inherent qualities of the cacao.
During production, the ganache is mixed while being degassed to reduce air bubbles, resulting in a high-density, smooth texture.
The lineup features three varieties that showcase the distinct characteristics of cacao from Peru, the Dominican Republic, and Ghana. The shape and size of each piece have been varied to match the specific flavor profiles, pursuing the perfect balance between the ganache and the chocolate coating.
Prices are set at 1,512 yen (tax included) for a 3-piece set (one of each) and 3,024 yen (tax included) for a 6-piece set (two of each).
Wataru Kanto of the Antioxidant Marketing Group in the Health Business Marketing Department, Health Innovation Business Division, explained the reason for focusing on bonbon chocolat: “After launching four products in December 2024, customers requested items that were easier to eat or suitable for gifting. We wanted to increase the variety and number of products. Bonbons are an easy entry point for trial purchases, making them a meaningful addition to the brand.”
Cold Extraction is a low-temperature process inspired by “Xocoatl,” a drink consumed in ancient Maya made by grinding cacao beans with water using a stone mill. In this modern method, unroasted cacao beans are placed in water to be crushed and extracted at low temperatures.
“Even with identical ingredients, the initial taste is completely different just by changing the manufacturing process. While bitterness and acidity are felt first in conventional methods, Cold Extraction allows the sweetness and original deliciousness of the cacao to shine through,” says Kanto.
By omitting the roasting process and minimizing heat damage, the rich aroma of the cacao is preserved while bitterness and acidity are suppressed. This allows consumers to better appreciate the unique character of cacao beans from different origins.
Ezaki Glico imports the chocolate base created for “Tunmel” via Cold Extraction and processes it at its domestic factories.
The brand name “Tunmel” was coined by combining “Tun”—a Mayan word referring to a unit of the calendar and a precious stone—and “Melt,” representing the way the chocolate slowly dissolves in the mouth.
Because the brand’s philosophy and its differentiated manufacturing process require explanation, sales will initially be limited to department stores, a channel where the value can be communicated directly to consumers.
Tomoko Tsuchida, Project Manager (Marketing) of the Corporate Planning Department’s Corporate Strategy & Project Group, stated: “Compared to general retail products, the explanation for this is complex, so we want to convey its value in cooperation with department stores. We plan to increase the product lineup and look for locations where we can eventually offer them for permanent sale.”
The four products released in December 2024 included three varieties—”Peru 81%” (8 pieces), “Dominican Republic 82%” (6 pieces), and “Ghana 83%” (6 pieces)—alongside “Cacao Selection” containing four pieces of each.
Regarding the reception of those initial products, she noted: “We received feedback that people were surprised that cacao over 80% could be bitter-free and melt so well, and that the flavors varied so much by origin. On the other hand, we feel it is still challenging to communicate the specific value of Cold Extraction.”
