Marubishi Malaysia recently hosted an exclusive pastry demonstration that showcased how world-class pastry can be crafted using our signature line of couverture chocolate.
Led by international award-winning pastry chef Izumi Koichi, the session demonstrated the exceptional fluidity, balance, and workability of Marubishi Couverture Chocolate across a range of sophisticated creations.
Chef Izumi Koichi: A Master of Precision
Owner and chef-patissier of the famed boutique Asterique in Tokyo, Japan, Chef Izumi is an internationally acclaimed figure in the pastry world. Known for his flawless technique, delicate aesthetics, and deep understanding of flavor harmony, Chef Izumi has earned top honors in prestigious international pastry competitions.
His philosophy focuses on highlighting the natural profile of each ingredient while maintaining meticulous structure and clean finishes, making his masterclass a truly inspiring experience for the local culinary community.
Showcase of 5 Signature Creations
During the demonstration, Chef Izumi crafted five exquisite desserts, highlighting the versatility of Marubishi’s chocolate line.
1) Bergamot - Earl Grey & Dark Chocolate
Chef Izumi chose to complement the elegent citrus notes of bergamot with the delicate aroma of Earl Grey tea, creating a harmonious and refined dessert.
In this recipe, we used both 60% and 72.5% dark chocolate which is suitable for pairing with Earl Grey and the citrusy bergamot.
The Bergamot is a multi-layered masterpiece, starting with a chocolate sweet pastry shell filled with almond croustillant and rich chocolate ganache.
Above the tart base sits a fragrant Earl Grey biscuit topped with chocolate mousse, which is set in a ring mold.
Once unmolded, it is carefully layered above the tart before finished with a milk chocolate velvet spray.
To complete the dessert, Chef Izumi pipes a delicate tea chantilly infused with Earl Grey extract, perfectly cutting through the richness and balancing the chocolate notes.
With rising labor costs in mind, Chef Izumi highlights the importance of streamlining production through minimalist design.
A simple chocolate coin serves as the final garnish, keeping finishing efficiency high while maintaining a refined, modern aesthetic.
2) Brownies - Walnut, Pine Nuts & Dark Chocolate
This brownie is a best-seller at Chef Izumi's famed Asterique since revamping it for Valentine's Day. Chef Izumi selected 72.5% dark chocolate for its clean cocoa flavour and rice aroma, which are beautifully retained even after baking.
With its simple recipe, the brownie allows for the quality and character of the chocolate to take centre stage. The deep cocoa notes paired so beautifully with walnuts and pine nuts.
3) Sablé Chocolat - Two Textures & Dark Chocolate
While classic French sablés are known for their delicate, crumbly texture and melt-in-your-mouth richness, Chef Izumi elevated this cookie with his touch of originality.
Instead of a single biscuit, his creation features three distinct layers: a crunchy chocolate streusel disc and a crisp chocolate sablé disc sandwiching a layer of rich chocolate and almond praline filling.
The chocolate streusel and chocolate sable dough are rolled out to 2mm thick.
Chef Izumi recommends larger chunks of chocolate rather than chopping it finely.
This ensures every single bite offers a rich chocolate bite, just as you can see with the dough studded with chocolate pieces in the picture above.
As it bakes, the chocolate streusel layer caramelizes to create a deep, satisfying crunch that contrasts beautifully with the delicate crispness of the sablé.
4) Macaron Banane - Banana & Dark Chocolate
The naturally sweet aroma of banana pairs exceptionally well with the clean, intense cocoa character of the 72.5% dark chocolate.
This combination balances the fruity sweetness of banana with deep cocoa richness.
For the macaron shell, Chef Izumi uses a different baking technique to form a delicate, thin outer shell.
This unique method gives the macaron a distinct crisp, allowing for clean, effortless bites without squeezing out the rich filling inside.
A highlight of this recipe is the banana biscuit layer. Anyone who bakes with fresh bananas knows how quickly they oxidize and turn dark.
Chef Izumi shared an invaluable trick to solve this: adding almond flour directly to the mix to prevent the banana from browning.
We were all amazed to see the banana biscuit layer bake up into such a vibrant, beautifully golden color!
Sandwiched in between the macaron shells are banana biscuit, chocolate cream and sauteed banana.
The banana biscuit is topped with the chocolate mousse and sauteed banana, which is set in a ring mold.
For the final assembly, Chef Izumi pipes a neat border of whipped chocolate ganache around the center disc of biscuit and cream, seamlessly sealing everything beneath the top shell.
Crowning it all off with the top macaron shell.
5) Religieuse Chocolat - Tonka, Vanilla & Dark Chocolate
This is a classic choux pastry elevated with a luscious, dark chocolate filling.
This is one of the desserts that Chef Izumi presented in the recent International Trophy of French Pastry that won him the runner-up.
Chef Izumi shared an invaluable tip for achieving perfectly uniform choux pastry every time: ramp up the oven temperature during preheating, then turn the oven completely off the moment the choux goes in.
This initial blast of trapped heat allows the dough to rise and bake slowly and evenly.
Once baked, each choux is generously filled with a velvety chocolate pastry cream and finished with a glossy dip in chocolate glaze.
Redefining Premium: Marubishi Couverture Chocolate
When people think of premium chocolate, European countries like Belgium, France, or Switzerland usually come to mind. At Marubishi, we believe great chocolate isn't defined by where it is made, but by how beautifully it performs in the hands of pastry chefs.
Rather than importing European chocolate, Marubishi partnered with an experienced Malaysian manufacturer to develop a couverture line grounded in Japanese standards and pastry philosophy.
Crafted from carefully selected Ghana cocoa beans, our couverture delivers a clean cocoa flavor, balanced bitterness, and outstanding performance for professional applications.
Today, Marubishi Couverture Chocolate is trusted by chefs across Malaysia and exported directly to competitive markets in Japan and Korea. Our range includes:
- White Chocolate
- Milk Chocolate
- 50% Dark Couverture
- 62% Dark Couverture
- 72.5% Dark Couverture
We extend our sincere gratitude to Chef Izumi Koichi for sharing his artistry, and to all the chefs, bakers, and partners who attended. Marubishi Malaysia remains committed to supplying high-performance ingredients that empower chefs to push creative boundaries.
If you are interested in testing Marubishi Couverture Chocolate, contact our team HERE for more information or to request samples.