A Detailed Look | Chocolate Bar “Champagne Raisin”

r1We mentioned the Chocolate Bar “Champagne Raisin” in our last post…

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…and have been delighted that many of you got a chance to dig into one of our new favorites. But for those who haven’t tried it yet…

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…come take a peek. We soak raisins in champagne till them become all plump and juicy. And then enrobe it in our classic melt-in-your-mouth milk chocolate. Surely impossible to resist. 

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Won’t you come indulge in a bite with us? ^_^

Ohlala..Champagne Raisin Bar!

Screen Shot 2014-05-11 at 11.05.37 PMHave you seen our May Newsletter yet?

We’ve got a bunch of exciting news including the brand new Champagne Raisin Bar (the raisins are soaked in champagne!) and a formal introduction to Teddy-ROYCE’-a-Velt (who you’ll be seeing a lot of on our Instagram).

Make sure to sign up for the newsletter on our site…and we promise you’ll be the first to know about any new products and noteworthy promos. Hope everyone had a wonderful weekend.

The Fabergé Big Egg Hunt | Sandra Nunnerley

IMG_6845How fabulous is this Fabergé Egg by Sandra Nunnerley?

Sandra is one of the top luxury interior designed in NYC and created this special egg in celebration of The Fabergé Big Egg Hunt, We’re hosting it in the windows of our ROYCE’ Bryant Park boutique and we love watching visitors do a double take. The blue! The gold! It’s positively enchanting.IMG_6854It was during a visit to Sotheby’s auction, Russian Works of Art, Fabergé and Icons, that Sandra was inspired by the famous ‘Faberge blue’ to create her contribution to The Big Egg Hunt. The giant egg is encased in a contemporary nest of hammered bronze – it’s a decidedly stunning celebration of modern interpretation, and acknowledgement of the rich heritage of Fabergé art.

Nama chocolates and art…the perfect pairing!

The Fabergé Big Egg Hunt | Philip Smith

8What’s that beautiful blue egg in the window of ROYCE’ Bleecker Street?

1It’s a creation by Philip Smith as part of The Fabergé Big Egg Hunt. The egg has been “cracked” (aka discovered)…so we can finally tell you more about it. We spoke with Philip on the phone for a bit and he was kind enough to share his ideas and inspiration behind this very special piece:

“In every traditional culture from pagan and Judeo Christian to Buddhism, the egg is rich in symbolism.  So I approached the project with continuing that tradition and making a somewhat sacred egg.

Before I began, I looked at the original Fabergé eggs and noticed that the most beautiful were either Prussian or royal blue, so at least the color referenced Fabergé.

For me, the egg is a brilliantly packaged life form, filled with endless possibilities ready to emerge and engage with life’s destiny.  Pictographically, my egg considers these various narratives as Mr. Globe Head announces the egg’s arrival while DNA threads itself through the mystical magic squares filled with auspicious numbers and a blindfolded man contemplates a diamond, perhaps the Diamond Sutra or just a regular off the shelf diamond from Harry Winston.”

2P.S. We also love that the royal blue color is right in line with the ROYCE’ colors. A most happy coincidence ^_^

Nama Croissants in 5 Steps

THINGS NEEDED:

 
- 1 box of Nama Chocolate (any variety)
- 8 oz can of Pillsbury Original Crescent (or equivalent croissant dough)
- greased cookie sheet
- oven

 

STEPS:

 


STEP 1: PREHEAT oven to 375 Degrees

 



STEP 2: UNROLL the dough and lay them on a greased cookie sheet

 



STEP 3: PLACE two Nama pieces on the large end of the dough

 



STEP 4: ROLL individual dough loosely

 



STEP 5: BAKE in the oven for 10-12, minutes until golden

White Day

Valentine’s Day in America is a day for lovers (and aspiring lovers) to exchange gifts and celebrate romance. Both men and women can give chocolates, flowers, and Valentine’s cards to the special someone in their lives. But Japan does things a little differently. They split it up into TWO holidays, and each one has its own tradition. On Valentine’s Day women give presents to men– usually chocolate. It can be for romance (honmei or “true feeling” chocolate), but it is also common to give presents to coworkers and friends (jokingly referred to as giri or “duty” chocolate). Adults have fun with the holiday, but it can be a stressful event for schoolgirls across Japan because it is the one big day to confess feelings for your crush.

Then on March 14th it’s the guys’ turn. It’s called “White Day”, and traditional gifts include cookies and cakes, white chocolate, gourmet marshmallow treats, and even jewelry. In the tradition of “sanbaigaeshi” (three times the return) men are expected to return the favor with interest by giving a bigger present back to all the women that gave them a gift. If someone gave you an expensive honmei chocolate, today is the day to show how much those feelings are reciprocated. Needless to say this tradition comes with its share of heartbreak, particularly among girls who have been waiting a full month to get their response only to be disappointed. But for most of Japan this is a fun holiday season to share treats and have a little fun.

So guys, change things up this year and surprise the women in your lives with something sweet on March 14th! What could be better for a Japanese tradition than Japan’s finest chocolate– ROYCE’ has a wide range of creamy white chocolates that are sure to wow even the most discriminating sweet tooth.

Valentine’s Chocolate Tasting

Royce’ Chocolate is offering FREE chocolate tasting to the people of New York City this coming Valentine’s season! We have three events lined up so far and there might be more to follow.

Get the full wonders of Royce’ wide range of chocolates made from ingredients all over the world at a location near you in New York City!

We will be at the following locations:


Molton Brown London
February 13, Thursday
4PM to 7PM
515 Madison Avenue
New York, NY 10022
(212) 755-7194

ROYCE’ on Madison
February 11, Monday
4PM to 7PM
509 Madison Avenue
New York, NY 10022
(646) 590-0650

Ana Tzarev Gallery
February 14, Thursday
10AM to 530PM
24 West 57th Street
New York, NY 10019
(212) 586-9800




New York Times Features ROYCE’ Chocolate

ROYCE’ Chocolate and the new boutiques in New York City are featured in the New York Times’ Dining and Wine section.

 
 
 
 
 
To read the article, please click on the following link:
http://www.nytimes.com/2013/01/16/dining/japanese-chocolates-arrive-in-new-york.html

509 Madison Avenue Store — NOW OPEN


Our first branch in the US has finally opened its doors to customers in New York City! The owner of the chocolate store chains have visited to see through the opening and has made the first purchase in the store.

CHOCOLATES AT THE STORE
The store has all the essentials of a ROYCE’  lover! Varied flavors of the Nama Chocolate, Potatochip Chocolate, Wafers, R Chocolat, and Prafeuille Chocolate are now available in store. Several chocolates such as the Nutty Bar, Fruit Bar, Criollo, and Potechi are also stocked for the convenience of the customers. Flavors and types of chocolate are changed every few weeks so a monthly visit is encouraged!

DIRECTIONS
The chocolate boutique can be easily reached by taking the E or M train to 53rd St and 5th Ave Station. The store will be on Madison Avenue between 52nd and 53rd Sts. Call us at 646-590-0650 for more information.

HOURS
Open for 9 hours a day for most days the store will be open from 10am to 7pm on weekdays. Please see below for store hours:
MON-FRI: 10am – 7pm
SAT: 11am – 7pm
SUN: 11am – 6pm

ROYCE’ Prepares to Open Stores in New York City

ROYCE’  expands its reach to the other side of the world — bringing the finest of Japanese Chocolates to American shores. Many of ROYCE’  followers in the US have already requested availability to the fresh chocolates locally as they can only purchase them in airports and branches around Asia.

ROYCE’  plans to set up three branches in New York City — the first will be located at
509 Madison Avenue
, which just began construction and will be completed right before Christmas. The following branches will be located at Bryant Park and Bleecker St:.

Online ordering and shipping is also currently under development and should be ready before fall of 2013.