Minimal founder Takashi Yamashita equates chocolate to Japanese cuisine in that both taste better without the addition of unnecessary ingredients or flavourings. The company’s purist approach is reflected in its name: a straightforward, gimmick-free attitude where everything is made with integrity and simplicity without excessively elaborate packaging or overly complicated flavours.
Minimal’s neatly packaged chocolates are stamped with colour-coded profiles detailing each bar’s origin, texture, sugar content, roast and ratio of beans in such a way that they resemble novelty items. But chocolate enthusiasts shouldn’t walk away without purchasing a few bars to sample and compare.
At the café, the indulgent chocolate parfait and hot chocolate are year-round crowd pleasers, but don’t overlook the seasonal plated desserts either, such as chocolate flan with homemade ice cream, pastel parfaits and fruit-filled crêpes.