Silsmaria was founded in 1982 by Mr. Masakazu Kobayashi establishing the first store in Hiratsuka-shi, Kanagawa Prefecture.
Silsmaria began their journey with several talented pastry chefs and chocolatiers creating pastries, desserts and sweets to share with the people of Japan.
In 1988 Mr Masakazu Kobayashi had the idea of creating a chocolate that would embody the textures and flavours of "Ganache". Undergoing many trials and recipes he finally perfected the idea, creating the first
The SILS MARIA Quality First Approach
SILS MARIA's nama choco is produced in small quantities, devoting a great deal of time and care to each batch. This is because quality always comes first in SILS MARIA. Cocoa powder is manually sprinkled on each piece of nama choco before they are packaged.
Technique and Passion-sustained since our Foundation
We hope that our melt-in-your-mouth nama choco will bring you joy and put a smile on you face.
These tiny cubes 1.5cm per side are created with traditional techniques maintained since our foundation, as well as with our passion to please our customers.
Commitment to High Quality Ingredients
The base chocolate is produced by blending Belgian Callebaut with other chocolates taking into account their cacao production areas and characteristics. Adding fresh dairy cream produced in Japan brings the perfect balance between the taste, flavour and smoothness of nama choco.
Handcrafted Nama Chocolate