Valentine's Day & White Day Chocolate Collection 2026 at Grand Hyatt Fukuoka

Grand Hyatt Fukuoka (1-2-82 Sumiyoshi, Hakata-ku; General Manager: Satoshi Sato) will offer a special Valentine's Day & White Day chocolate collection at "The Market F" restaurant shop from February 1 (Sunday) to March 14 (Saturday), 2026. This year's collection features "Trilogie Végane" and "Cuvée Organique," two special chocolate series that highlight the background of ingredients and the passion of producers through vegan and organic approaches.

Trilogie Végane

Pricing: 3 pieces - ¥2,100 / 6 pieces - ¥3,800 (tax included)

This chocolate series is created with the motto "even vegan, without compromise on taste." The collection uses vegan chocolate from French company Linola and incorporates almond milk in the ganache. Additionally, it combines fruit purees from producers with clear traceability and a commitment to agroecology (environmentally conscious agriculture). The three flavors showcase vibrant profiles that highlight the characteristics of each origin.

About Linola

Founded in Lyon, France in 2016, Linola produces high-quality vegan/plant-based chocolates without any animal-derived ingredients such as dairy products, eggs, or honey. Using nuts and seeds as a base combined with premium cacao, their chocolates are characterized by a light finish and flavors that enhance ingredients. The brand has gained global attention and support from renowned chefs and chocolatiers.

Flavor Profiles:

Peru Tongolape Passion Fruit × Milk Chocolate (Yellow)
A tropical bonbon with vibrant passion fruit acidity balanced by milk chocolate.

Serbia Arilje Raspberry × Dark Chocolate (Red)
An elegant combination featuring intensely acidic and aromatic Arilje raspberries highlighted by dark chocolate.

France Costières Plateau Peach × White Chocolate (Pink)
Fresh, highly aromatic peaches take center stage, harmonizing with the gentle sweetness of white chocolate.

Cuvée Organique

Pricing: 1 piece - ¥1,300 / 3 pieces - ¥3,500 (tax included)

This collection pursues the marriage of organic ingredients and organic champagne to maximize the appeal of organic foods. The champagne used is Maison Telmont's organic cuvée "Réserve de la Terre." The philosophy of this maison promotes sustainable grape cultivation and respects the terroir's natural character. Featuring aromas of green apples and white flowers with delicate minerality, it pairs perfectly with chocolate. This collection features bonbons chocolat created by combining the essence of this organic champagne with three different ingredients.

Organic Champagne × Organic Honey (Red)
A bonbon featuring caramelized organic honey from Kangaroo Island, Australia, with an accent of "Mataichi no Shio" from Itoshima as a salted caramel sauce. The chocolate used is Valrhona's "Manjari" from France. The vibrant acidity and berry aroma characteristic of Madagascar cacao create an exquisite contrast with the deep sweetness of honey.

Organic Champagne × Gyokuro (Green)
A bonbons chocolat with a jelly made from organically grown gyokuro from Kiyama Town, Saga Prefecture. The tea's natural umami is highlighted in a subtle yet deep flavor. The chocolate used is Valrhona's "Ukambi Lacté," which combines powerful cacao character with milky smoothness, creating a structure that envelops the gyokuro's umami.

Organic Champagne × Lemon (Yellow)
Featuring fresh jelly made from chemical fertilizer and pesticide-free "Itoshima Lemon" cultivated in Itoshima City, Fukuoka Prefecture. The chocolate paired is Valrhona's "Alpaco," whose elegant bitterness and subtle floral notes from Ecuadorian cacao resonate with the lemon's refreshing quality.