【簡単スイーツ】プリングルスチョコレート（じゃがりこ、プチポテトうすしお味Ver.）の作り方

Ingredients

• 150 g Milk Chocolate (thin salted) (high‑quality milk chocolate with a hint of salt, broken into small pieces)
• 100 g Jagarrico Corn Snacks (Japanese puffed corn snack, broken into bite‑size pieces)
• 1 g Sea Salt (light sprinkle on top for extra crunch)

Instructions

1. Break Chocolate

   Place the salted milk chocolate on a cutting board and break it into small, uniform pieces to ensure even melting.

   Time: PT5M

2. Melt Chocolate

   Set up a double boiler: simmer water in a saucepan, then place a heat‑proof bowl over it (no direct contact with water). Add the chocolate pieces and stir gently until smooth and glossy, about 45°C.

   Time: PT5M

   Temperature: 45°C

3. Prepare the Mold

   Arrange the broken Jagarrico pieces evenly inside the silicone mold, leaving a small gap at the top for the chocolate to flow over.

   Time: PT5M

4. Pour Chocolate Over Snacks

   Slowly pour the melted chocolate into the mold, covering the Jagarrico pieces. Tap the mold gently on the counter to release air bubbles and help the chocolate fill every crevice.

   Time: PT5M

5. Add Top Layer

   Drizzle any remaining melted chocolate over the surface and sprinkle the pinch of sea salt for contrast.

   Time: PT2M

6. Chill Until Set

   Place the mold in the refrigerator and let it chill for 2–3 hours, or until the chocolate is firm to the touch.

   Time: PT2H30M

7. Unmold and Cut

   Remove the solidified bar from the mold by gently pulling the edges. Using a sharp knife, cut the bar into 4 equal pieces.

   Time: PT5M

8. Clean Up

   Wash all utensils, the bowl, and the mold with warm soapy water. Dry thoroughly before storing.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g