When you break an egg-shaped chocolate, ramune and konpeito come out from the inside, "Twinkle", and many women liked it when they were children. This time, we would like to introduce Ceria's "capsule chocolate type" that can make chocolate full of such surprises.



The product is a hemispherical silicon mold, a tray, and a simple recipe for 100 yen (excluding tax). By the way, you can only make one in one set, so if you want to mass-produce in a hurry, use multiple molds.


Approximately 30g (1.06oz) of chocolate bar is required for one capsule chocolate. Finely chop and dissolve in hot water at 40 to 50 degrees Celsius while kneading.


Place the mold on the tray and pour the chocolate little by little with a spoon.


After putting it up to the guideline, gently cover it with a lid and chill it in the refrigerator for at least 45 minutes until it hardens. If you add too much chocolate so that it sticks out, the joints will be cleaner when you stick them together.


When it hardens, remove it from the mold, put nuts and small sweets in the capsule, and put the hemispheres together to complete! When sticking, stroke the edge with a warm spoon or use hot-boiled chocolate as a glue.





Personally, the excellent point was that the mold was soft, and it was easy to peel off from the peron and it was hard to fail. Why don't you try Valentine's Day, a capsule-shaped chocolate that is perfect for making with your child? Please be careful not to put anything other than food inside!