Alain Rolancy, an MOF, partnered with Saladino Bruno, another chocolatier and opened a shop in France called Ambiance et Chocolat.
The chocolates I tried were Miel (left)--honey flavored ganache covered with dark chocolate. I really liked the deep honey flavor.
Guanaja (right)--was a 70% cacao ganache covered with dark chocolate, was a little bitter but still delicious.
Christopher Norman, a chocolatier from the U.S. teamed up with Bel Amer in Tokyo and came up with these chocolate bon-bons.
Super Dark (left)--a dark ganache flavored with rum and then covered with dark. I loved the design on the chocolate, so cute! The rum flavor was light so it didn't overpower the chocolate.
Apple Pie (middle)--a puff pastry bottom with a white chocolate, cinnamon, caramel apple mousse on top...it really did taste like apple pie.
Pecan Nut (right)--was a almond hazelnut praline cream and roasted pecans covered with milk chocolate. Most candies in Japan use walnuts (I've never even seen pecans in the stores here) so it was nice to see pecans being used. I loved the cute "cut-out" chocolate hearts he had as decoration.