【簡単スイーツ】プリングルズチョコレート（ブラック、ホワイト、抹茶Ver.）の作り方
【簡単スイーツ】プリングルズチョコレート（ブラック、ホワイト、抹茶Ver.）の作り方 is a easy Japanese recipe that serves 8. 120 calories per serving. Recipe by まりとかずのごほうびスイーツ on YouTube.
Prep: 20 min | Cook: 10 min | Total: 45 min
Cost: $32.27 total, $4.03 per serving
Ingredients
- 200 g Dark Chocolate (70% cocoa, broken into small pieces)
- 200 g White Chocolate (broken into small pieces)
- 200 g Matcha Chocolate (green tea flavored chocolate, broken into pieces)
- 50 g Milk Chocolate (optional extra test, broken into pieces)
- 1 unit Silicone Chocolate Mold (individual bite‑size cavities, preferably a 2‑inch square mold)
Instructions
Prepare Chocolate Pieces
Break each chocolate block (black, white, matcha, and optional milk) into small uniform pieces and set them in separate bowls.
Time: PT5M
Set Up Double Boiler
Fill a saucepan with a few centimeters of water, bring to a gentle simmer, and place a heat‑proof bowl on top, ensuring the bowl does not touch the water.
Time: PT3M
Melt Each Chocolate Separately
Place the pieces of one chocolate type into the bowl, stir constantly until fully melted and smooth. Repeat for each flavor, cleaning the bowl between batches or using separate bowls.
Time: PT7M
Fill the Mold
Pour the melted chocolate into the silicone mold cavities, filling each about three‑quarters full. Gently tap the mold on the counter to release air bubbles and let the chocolate settle into the corners.
Time: PT3M
Cover and Chill
Place the filled mold in the refrigerator and let the chocolate set for at least 2 hours until firm.
Time: PT0M
Temperature: 4°C
Unmold and Cut
Remove the mold from the fridge, gently pop each chocolate piece out. Using a sharp knife, trim any rough edges or excess chocolate for a clean bite‑size shape.
Time: PT5M
Optional Milk Chocolate Test
Melt the 50 g of milk chocolate using the double boiler, pour into a fresh mold, spread evenly with a spoon, cover, and refrigerate for 2 hours. Then unmold and cut as before.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 1 g
- Carbohydrates
- 15 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Milk, Soy, Cocoa
Ingredient Substitutions
- Instead of Dark Chocolate: Semi‑sweet chocolate
- Instead of White Chocolate: Milk chocolate (different flavor)
- Instead of Matcha Chocolate: Dark chocolate mixed with matcha powder
- Instead of Milk Chocolate: Dark chocolate
- Instead of Silicone Chocolate Mold: Ice cube tray, Mini muffin tin
Equipment Needed
- Double Boiler (heatproof bowl + saucepan)
- Silicone Chocolate Mold
- Spatula
- Spoon (for spreading) (optional)
- Refrigerator
- Sharp Knife
- Cutting Board (optional)
Critical Steps — Do Not Skip
- Melting chocolate over gentle heat without any water contact.
- Tapping the mold to eliminate air pockets.
- Refrigerating for a full 2 hours to ensure firm set.
Chef Tips from the Video
- Use high‑quality couverture chocolate for a glossy finish and snap.
- If you want a glossy, snap‑ready chocolate, temper the chocolate instead of just melting.
- Add a pinch of sea salt on top of each piece before chilling for a sweet‑salty contrast.
Troubleshooting
Chocolate is grainy or seized.
Remove the bowl from heat immediately, add a teaspoon of neutral oil (e.g., vegetable oil) and stir vigorously until smooth.
Chocolate does not set firmly after refrigeration.
Ensure the chocolate was fully melted and that the refrigerator is at least 4 °C. Extend chilling time by 30 minutes or move to a freezer for 15 minutes.
Cracks appear on the surface after unmolding.
Tap the mold gently to release air bubbles before chilling and avoid rapid temperature changes; let the chocolate come to room temperature briefly before unmolding.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze for up to 1 month; thaw at room temperature before serving.
Room temperature: Not recommended beyond 2 hours as chocolate may soften.
Make-Ahead Tips
- Prepare all chocolate flavors a day ahead and keep them sealed in the fridge; they stay fresh.
- Molds can be stacked with parchment paper between layers to save space.
Frequently Asked Questions
What is the cultural significance and history of chocolate bite snacks like Pungles in Japanese confectionery?
While chocolate is not traditional to Japan, modern Japanese sweets often incorporate Western chocolate into bite‑size treats. Pungles represent the fusion of Japanese snack culture—small, shareable pieces—with premium chocolate, reflecting Japan’s love for novelty desserts.
What are the traditional regional variations of chocolate bite snacks in Japanese cuisine?
In Japan, chocolate‑coated rice crackers (senbei) and matcha‑flavored chocolates are popular regional twists. Some areas add yuzu or black sesame to chocolate shells, creating unique flavor profiles that differ from the plain black, white, or matcha versions tested here.
How is a chocolate bite like the ones made in this video traditionally served in Japan?
They are usually served as a tea‑time snack, placed on a small plate alongside green tea or coffee. The bite‑size format makes them perfect for sharing at gatherings or as a gift in elegant boxes.
What occasions or celebrations are chocolate bite snacks associated with in Japanese culture?
Chocolate bite snacks are common during Valentine’s Day, White Day, and seasonal gift‑giving events such as the end‑of‑year "Oseibo" and New Year "Oshogatsu" celebrations, where beautifully packaged sweets are exchanged.
What other Japanese desserts pair well with the chocolate bites from this recipe?
They pair nicely with traditional wagashi like mochi, dorayaki, or a light matcha mousse. A cup of Japanese green tea or a sweet red bean soup balances the richness of the chocolate.
What makes the matcha chocolate version special in Japanese confectionery?
Matcha chocolate blends the earthy bitterness of high‑grade green tea powder with sweet cocoa, creating a uniquely Japanese flavor that honors the country’s tea ceremony heritage while offering a modern chocolate experience.
What are the most common mistakes to avoid when making the Pungles chocolate varieties at home?
The biggest errors are overheating the chocolate, allowing water to touch it, and not tapping the mold to release air bubbles. Over‑heated chocolate becomes grainy, and trapped air creates weak spots that crack when unmolded.
Why does this recipe use a double boiler instead of a microwave for melting the chocolate?
A double boiler provides gentle, even heat, reducing the risk of scorching and giving better control over the chocolate’s temper. Microwaves can heat unevenly, especially with flavored chocolates like matcha, leading to a dull finish.
Can I make the chocolate bites ahead of time and how should I store them?
Yes, you can prepare them up to a week in advance. Keep them in an airtight container in the refrigerator. For longer storage, freeze them and thaw at room temperature before serving.
What texture and appearance should I look for when the chocolate bites are done?
The chocolate should be firm to the touch, have a glossy surface, and snap cleanly when broken. No dull spots or streaks indicate improper setting or overheating.
What does the YouTube channel まりとかずのごほうびスイーツ specialize in?
The channel まりとかずのごほうびスイーツ focuses on easy-to‑make Japanese sweets, creative dessert experiments, and seasonal treat ideas, often using simple ingredients and clear step‑by‑step visuals.
How does the YouTube channel まりとかずのごほうびスイーツ' approach to Japanese dessert cooking differ from other Japanese cooking channels?
まりとかずのごほうびスイーツ emphasizes quick, no‑bake recipes and playful flavor tests, whereas many other Japanese channels focus on traditional techniques like steaming or baking. The host often experiments with Western ingredients, bridging cultures.
Last updated: August 22, 2026
