With its affordable prices and undeniably delicious taste, Royce' consistently holds the top spot for Hokkaido souvenirs. We'll introduce the origins and confectionery philosophy of Royce', beloved by all for its unique chocolate creations like the 'Potatochip Chocolate', and delve into four of its most classic and popular treats.

Royce' was founded in 1983 with the desire to "create chocolate in Hokkaido that rivals the best in Europe." The flavors created by chocolate are limitless, depending on the origin and type of cacao and how they are blended. It pairs well with various ingredients and can be processed in many ways—poured into molds, used as a coating, or kneaded into dough. Royce' is dedicated to exploring these infinite possibilities in its daily development and manufacturing.

Royce' values "Quality," "Originality," and "Price." They search the world for ideal ingredients like cacao, liquors, and nuts, always aiming to create chocolates that surprise and delight with unique Royce' textures, flavors, and combinations. Furthermore, they are committed to offering these treats at prices that can be enjoyed every day.

"Royce' Chocolate World," opened at New Chitose Airport in 2011

In 1995, Royce' began year-round sales of its signature Nama Chocolate, and in 2002, it launched the now-classic Potatochip Chocolate. In 2011, they opened "Royce' Chocolate World" at New Chitose Airport, featuring Japan's first in-airport chocolate factory.

Royce's iconic 'Nama Chocolate'

As a chocolate maker, Royce' had a dream: "to handle every step of the process, from cultivating cacao beans to making chocolate." This dream came true in 2014 with the establishment of their own cacao farm, the "Royce' Cacao Farm in Colombia."

"Just like coffee beans or wine grapes, cacao beans develop surprisingly different characteristics depending on their origin. The cacao beans from our farm in Colombia have a unique flavor that can only be created there. By handling cultivation ourselves, we can pursue every detail to our satisfaction—what varieties to plant, how to process the cacao beans, and how to finish the chocolate once the beans arrive in Japan—and deliver a taste born from that process. Even with the same cacao beans, the final taste changes depending on the processing and finishing. We want everyone to know more about the deliciousness and fun of chocolate, with all its possibilities and charm, and to love chocolate even more," says a company spokesperson.

Chocolate made from their own farm's cacao beans is sold exclusively at the Royce' Town Factory Shop in Tobetsu, Hokkaido, as part of the "Royce' Farm to Bar" series. The adjacent hands-on facility, "Royce' Cacao & Chocolate Town," allows visitors to experience and learn about the Farm to Bar process through exhibits and factory tours.

The hands-on facility "Royce' Cacao & Chocolate Town" was opened with the hope that visitors will "come to love chocolate even more."

*Farm to Bar refers to the practice of a company handling the entire process from the farm to the final chocolate bar.
*Not all chocolate sold by Royce' uses cacao from their own farm. Only products sold as part of the "Royce' Farm to Bar" series use cacao from their farm.

'Nama Chocolate [Au Lait]' 1,215 yen

While Royce' has been exploring the infinite possibilities of chocolate since its founding, its most iconic product is the "Nama Chocolate." It was born from the idea, "Wouldn't it be delicious to eat just the soft ganache filling from inside a truffle," which is synonymous with luxury chocolate.

Initially, it was sold only during the winter at their direct stores. However, in 1995, it became a permanent item at New Chitose Airport. Although it was a sweet that required refrigeration, breaking the norm for souvenirs at the time, word gradually spread among flight attendants that "there's delicious chocolate at New Chitose Airport," leading to a massive boom.

The defining features of Royce's Nama Chocolate are its incredible softness and its silky, smooth melt-in-your-mouth texture. This deliciousness is made possible by fresh cream from Hokkaido. While the official definition of Nama Chocolate requires "a moisture content of 10% or more and fresh cream of 10% or more of the total weight(*)," Royce's Nama Chocolate has a moisture content of about 17%. By using a generous amount of fresh cream, they pursue the ultimate smoothness.
*According to the regulations set by the Fair Trade Council.

Another major appeal is the diverse lineup. It includes the classic Au Lait, which is easy for anyone to enjoy, alcohol-free versions perfect for sharing with children, and varieties with a kick of liquor for adults. There are also seasonal limited editions featuring fruits, nuts, and even tiramisu or cherry blossom motifs. Trying a few different kinds to find your favorite is part of the fun.

'Potatochip Chocolate [Original]' 1,188 yen

You can't talk about Royce' without mentioning "Potatochip Chocolate." The development of this product began when the company's president, Mr. Yamazaki, was inspired by a chocolate he saw in America and thought, "Combining chocolate with potatoes, a specialty of Hokkaido, would make a great souvenir."

Currently, only one side of the potato chip is coated with chocolate, but initially, both sides were covered. Through continuous improvements, they decided to coat only one side to allow the crispy texture and savory flavor of the potato to shine through. By using ridged potato chips, they achieved the perfect balance in the amount of chocolate.

When it was first released, some within the company were skeptical about whether the unexpected combination of sweet and salty would be accepted. However, its "addictive deliciousness" spread by word of mouth, and it has now become one of Royce's signature products, often drawing long lines at Hokkaido product fairs.

'Pure Chocolate' 729 yen each

For those who want to enjoy the authentic taste of chocolate, "Pure Chocolate" is the perfect choice. This product is made with a commitment to simple, carefully selected ingredients like cacao mass, sugar, milk (powdered milk), and cocoa butter, all in pursuit of the ultimate melt-in-your-mouth experience.

The key to this texture is cocoa butter, the fat content of cacao. To maximize its property of melting rapidly at a temperature close to human body heat, no other fats are used. The surface of the chocolate is wavy to increase the contact area in the mouth, allowing body heat to be transferred more quickly.

There are 12 varieties available, from white chocolate with a milky flavor and milk chocolate with a mellow taste to high-cacao chocolate for those who enjoy a bittersweet flavor. The colorful packaging makes it a perfect small gift.

'Pistache Chocolat' 1,944 yen

For a souvenir that shows off your good taste, "Pistache Chocolat" is an excellent choice. This luxurious treat features a fragrant and rich pistachio cream mixed with two types of pistachios—deep-roasted and salted—all encased in milk chocolate.

Since you can slice it to your desired thickness, it's perfect for sharing. The cross-section, revealing plenty of pistachio pieces within the cream, is incredibly tempting. The outer milk chocolate is a smooth variety with a hint of strawberry acidity to create a well-balanced and easy-to-eat flavor.

This is an irresistible sweet for pistachio lovers, designed to bring out the maximum aroma and umami of the nuts.

*Information is current as of the article's publication date.
*Information may change. Please check the official website for the latest details.