今流行りのプリングルズチョコ食べてみた正直な感想

Ingredients

• 1 can Pringles Original (Classic salted, ridged chips; use the whole can (approx 100 g))
• 10 pieces Milk Chocolate (Standard chocolate bar squares (about 10 g each), total ~100 g; break into small chunks before melting)
• 1 sheet Parchment Paper (For lining the tray so chocolate‑filled chips don’t stick)

Instructions

1. Prepare Ingredients

   Open the Pringles can and set the chips aside. Break the chocolate bar into 10 small pieces and place them in a microwave‑safe bowl.

   Time: PT5M

2. Melt Chocolate

   Microwave the chocolate on medium power for 30‑seconds intervals, stirring between each, until fully melted and smooth. Avoid overheating to prevent scorching.

   Time: PT5M

3. Set Up Work Surface

   Line a baking tray with a sheet of parchment paper. Have a small ladle or spoon ready for filling.

   Time: PT2M

4. Fill the Pringles

   Holding a Pringles chip over the bowl, gently pour melted chocolate onto the chip, then tap the bowl lightly to let excess chocolate flow back, minimizing air pockets.

   Time: PT15M

5. Arrange for Setting

   Place each chocolate‑filled chip onto the parchment‑lined tray, spacing them apart to avoid sticking.

   Time: PT5M

6. Chill

   Transfer the tray to the refrigerator and let the chocolate set for about 34 hours (approximately 1½ days).

   Time: PT34H

   Temperature: 4°C

7. Serve

   Remove the tray from the refrigerator, let the chips sit at room temperature for 5 minutes for easier handling, then enjoy.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g