Godiva, a brand synonymous with chocolate and founded in Belgium, a nation renowned for its chocolate, is celebrating its 100th anniversary this year. To commemorate this milestone, the company launched the 100th Anniversary Strawberry Pistachio Chocolixir on April 3, 2026. This spring-inspired Chocolixir, importantly, features Marukome’s plant-based Rice Koji Milk in its whipped cream.
We spoke with Kawakami Atsushi from Godiva Japan, Inc. who was involved in the development of the 100th-anniversary Chocolixir, to hear about the development process and the attention to detail that went into the product.
A chocolate culture unique to Japan that incorporates traditional Japanese ingredients
The Godiva brand is strongly associated with premium gifts and luxury chocolates for special occasions. In recent years, however, younger people have been seen in growing numbers at the brand’s outlets enjoying Godiva’s Chocolixir frozen drinks, ice cream products, and crepes.
“We have expanded our outlets to include Godiva Cafés, where guests can enjoy Chocolixir frozen drinks, parfaits, and other delicacies, as well as the world’s first Godiva Bakery location. In this way, we’re gradually increasing the number of places where people can enjoy Godiva on an everyday basis. While keeping our image as a historic, high-end chocolate brand, we’re broadening our reach so more people can enjoy Godiva in more settings.”
Kawakami, from Godiva Japan, Inc., is involved in the development of the Chocolixir line of frozen drinks
Godiva first arrived in Japan in 1972. Starting half a century ago, when Japan had no European-like culture of giving high-quality chocolate as gifts, Godiva Japan has been committed to developing original products and outlets while preserving its time-honored traditions. An example of this dedication are Japan-limited products that incorporate traditional Japanese ingredients.
“When Godiva launched in Japan in 1972, we used crispy rice puffs in our Truffes Nippon, a commemorative chocolate we released to mark the occasion. Ever since, we’ve continually valued the harmony with ingredients unique to Japan while challenging ourselves to find new combinations of chocolate and local ingredients.”
In 2022, marking the 50th anniversary of the brand’s arrival in Japan, Godiva launched a series of new products that took advantage of Japan’s rich food culture and traditional food-making techniques. The overarching theme of the series was “Godiva wants to know Japan better”. The Koji and White Chocolate Chocolixir, which was released that year and featured Marukome’s Koji Amazake [a sweet drink made from koji malt], became a sensation.
Rice-derived milk was adopted in response to a request from a French master pastry chef
The 100th Anniversary Strawberry Pistachio Chocolixir, which was developed in collaboration with French master pastry chef and ice cream artisan Emmanuel Ryon, was released this spring to commemorate Godiva’s 100th anniversary.
The frozen drink, featuring the spring-like colors of strawberries and pistachios, is topped with a generous serving of light-pink strawberry whipped cream made with Marukome’s plant-based Rice Koji Milk. Despite its voluminous appearance, it has a light and smooth texture, with a gentle burst of koji aroma.
The strawberry-flavored whipped cream uses Rice Koji Milk for a light, sophisticated mouthfeel
“The recipe Ryon proposed used rice milk. In addition to providing a refreshingly clean taste, his idea was to incorporate rice-derived ingredients in tune with Japanese culture.”
After receiving this request, Kawakami picked out Rice Koji Milk as the perfect ingredient for the anniversary Chocolixir. In truth, he had been following Rice Koji Milk since its release.
“With plant-based milks like almond and oat milk trending, I’d been thinking for a while about how to incorporate them into our drinks. When Ryon said he wanted to use milk made from rice, I tried Rice Koji Milk and found it absolutely delicious. Since it’s fermented, it has a deeper flavor than regular rice milk as well as a clean aftertaste with no unpleasantness. So I decided it was the perfect fit for this Chocolixir.”
Kawakami notes that combining a sweet drink like Chocolixir with healthy ingredients like Rice Koji Milk creates a positive image, as it makes people feel like they are doing something good for their body.
“Did you notice there’s actually a little matcha in there too? We use matcha to give the pistachio its green color, and it also acts as a hidden taste. Customers can enjoy a host of flavors — not just the strawberry, pistachio, and Rice Koji Milk — in this one single drink. I’m sure there are still some people who haven’t tried a Chocolixir yet, but they are available at about 200 stores nationwide. Many of these outlets are located in local shopping malls, so I hope people will drop in and try a Chocolixir.”
Kawakami Atsushi from Godiva Japan, Inc. works in the Product Marketing Division’s Ice Cream & Drink Category
A conversation with Emmanuel Ryon
【Profile】
Emmanuel Ryon
Emmanuel Ryon is a leading French pastry chef and ice cream artisan. He became the Pastry World Champion in 1999 and received a Meilleur Ouvrier de France (MOF) title [Best French Craftsman] in the ice cream and sorbet category in 2000. He co-founded the ice cream shop Une Glace à Paris in the city’s historic Marais district, where he shares creative, high-quality ice cream with the world.
――What aspects did you want to emphasize with the Strawberry Pistachio Chocolixir, created to mark Godiva’s 100th anniversary?
Since the product was to be sold in Japan, I wanted to incorporate ingredients derived from rice. I chose strawberries and pistachios because I felt they would evoke a spring-like atmosphere, and because they are popular in Japan. The aroma of Rice Koji Milk provides further depth to the combination of strawberry and pistachio. The result is a festive, vibrant flavor and color scheme befitting a drink commemorating Godiva’s 100th anniversary.
――What are your thoughts about using rice-derived ingredients?
For me, the taste of rice is a very nostalgic one that reminds me of my childhood. It brings to mind riz au lait,* a dessert my mother used to make often. Rice can be used in many forms and it allows precise control over textures and flavors. And depending on the recipe, it’s even possible to add vegan elements. To me, the flavor of rice is subtle, much like that of chestnuts. I absolutely love such delicate aromas as these.
*Riz au lait: A rice pudding and traditional French home-style dessert.
――What are your impressions of ingredients and fermented foods from Japan?
Fermented Japanese ingredients bring originality to recipes, so I really enjoy using them. They open up new possibilities, especially for us French pastry chefs. I also use them often when cooking for my family. Once, I treated a customer to an ice cream made with saké lees, and they were very pleased with it.
I’ve been working with Chef Anne-Sophie Pic for many years, and over the years we’ve liberally incorporated many Japanese ingredients into our desserts. We work on creating ice creams and desserts while routinely exploring the possibilities of the flavors and textures from these ingredients.
――Have you discovered or felt anything new during this collaboration with Godiva?
I used to have the impression that Japanese pastry chefs were heavily influenced by French pastries and cuisine, but I feel more recently there is a growing trend of incorporating Japanese food culture into desserts, which I think is wonderful.
A conversation with Marukome’s Gon Junichi, who helped develop Rice Koji Milk
――What are your thoughts on the launch of the 100th Anniversary Strawberry Pistachio Chocolixir?
First of all, I thought this was a wonderful combination for a product celebrating Godiva’s 100th anniversary. The sweet-tartness of strawberries, the nutty, buttery aroma of pistachios, and the sweetness and umami of Rice Koji Milk complement each other perfectly, resulting in a rich, full-bodied drink. In particular, the strawberry-flavored whipped cream made with Rice Koji Milk has a synergy between the tartness of the strawberries and the sweetness of Rice Koji Milk that makes for a truly aromatic taste, in addition to the refreshing taste and body.
――What can you tell us about the Rice Koji Milk used in the strawberry-flavored whipped cream?
Rice Koji Milk is a fermented plant-based milk made from rice koji — a traditional ingredient that has rarely been highlighted as a complementary ingredient until now. The source of Rice Koji Milk’s deliciousness lies in the combination of the sweetness and umami of rice koji with the nutty aroma of grains. Since it doesn’t overpower the flavors of other ingredients, it can be widely used as a supporting ingredient in cooking or as a base for beverages. It also contains nutrients derived from koji mold and rice, and is particularly notable for containing antioxidants and skin-nourishing components derived from the rice koji. Furthermore, as a beverage free of allergens and animal ingredients, Rice Koji Milk can be used as a substitute for cow’s milk in many dishes.
――How do you feel about Rice Koji Milk being used as an ingredient in Chocolixir?
It is a great honor to have Rice Koji Milk used in a premium chocolate drink like Chocolixir. While chocolate drinks come in many varieties primarily in Europe, I hope that this application of our plant-based milk, which is mainly made from rice koji, a common ingredient in Japanese cuisine, will serve as a catalyst for Japanese ingredients to spread worldwide. I also believe Rice Koji Milk’s ability to enhance the flavors of other ingredients was appreciated and that it was selected for this product because of its flavor profile.
――What are your thoughts on top chefs overseas taking an interest in Japanese ingredients and fermented foods?
Two years have passed since we launched Rice Koji Milk, but there are still many people who are unaware of it. As Japanese fermented ingredients and cooking gain global attention, rice koji is finding new uses and applications as a plant-based milk, which are markedly different from its typical uses as a seasoning, pickling agent, and brewing ingredient. In the same way, I feel other fermented foods are garnering attention overseas as Japanese ingredients, with particularly high expectations for their health benefits and functional properties.
――How would you like people to enjoy Rice Koji Milk? And also, what are your hopes regarding new possibilities for Rice Koji Milk, such as this Chocolixir collaboration?
We hope people can increase the variety of dishes they make and enjoy different flavors by using Rice Koji Milk in various dishes. Moving forward, our aim is to expand awareness of the product in the domestic market, by further promoting its taste and functionality. Globally, many plant-based milks — almond milk, oat milk, coconut milk, soy milk, and the like — are sold, and lots of these are imported into Japan. On the other hand, not many plant-based milks that originated in Japan have reached a broader international audience. Our aim with Rice Koji Milk, as plant-based milk originating in Japan, is to gradually expand into overseas markets.
