Ease pâtisserie in Nihonbashi has a new sister shop just around the corner, specialising in chocolate and ice cream desserts. Teal is run by Keisuke Oyama, who was a pâtissier at a Michelin-starred restaurant, and award-winning chocolatier Shohei Manago.
The ‘chocolate bar’ is stocked with all kinds of chocolate-based pastry including charred lemon madeleines dipped in dark and milk chocolate, chocolate fruit tarts, cacao-bean-shaped chocolate mousse, decadent cakes and much more. You can’t go wrong with any of its creations, but we recommend the deep fried doughnut and choux pastry, filled with oozing Amazon cacao cream and raspberry sauce.
The Snickers-like chocolate bars (¥500) are not to be missed, with a soft cookie centre topped with oozing caramel, nuts and dried fruit, all coated in chocolate. There’s also a boozy version made with a thin layer of fruit jam, sandwiched between a rum-infused brownie and ganache made from a blend of Belize and Amazon cacao.
Each type of pastry is made with different kinds of cacao, and owner-chefs Oyama and Manago have figured out the perfect recipe. Some only incorporate one type of cacao, while others are made with a blend of multiple types to create more aroma and depth in the flavour.
You may be tempted to fill up on the chocolate desserts, but don’t forget about the gelato, too. Around half a dozen flavours are offered daily, and one serving (¥756) comes with your choice of two flavours. The signature Amazon cacao gelato is made with less fat, meaning it has a lighter, more refreshing taste than your average chocolate ice cream. You’ll also find unique flavours that pair well with the chocolate, like the strawberry yuzu, which the staff recommend topping with a drizzle of olive oil to bring out its full flavour.