Chocolate Kinako Mochi DIY

A DIY of a very traditional Japanese dessert! Sweeten up your mochi by dipping it into different toppings of chocolate and kinako (roasted soy bean powder). Directions: Empty the round mochi into the large tray section. Empty the beige powder into one of the small tray sections and the chocolate sauce in the other. Wet the mochi in a little water until they are a soft and squishy consistency, drain the water afterwards. Use the stick to pick up a mochi and dip it into the chocolate and then the kinako powder Previously featured in the May 2019 Japan Crate. Please Note: If temperatures in your location are above 28°C (82°F), this chocolate product may get heat damaged in transit. We cannot be held responsible for any temperature-related damages caused during shipping. We suggest putting any chocolate that could have melted in the fridge until solid to enjoy.