I ate and compared four types of MUJI "gift chocolates". Each chocolate bar is made by adding dried fruits to the toppings and twisting it. The most palatable was the surprising flavor.


The price is 290 yen (tax included), and the calories per whole piece are 239 kcal for "white chocolate", 271 kcal for "milk chocolate", 258 kcal for "65% cacao chocolate", and 256 kcal for "80% cacao chocolate".


By the way, the front side is colorful and not like chocolate bar, but when you look at the back side, there is a groove so that you can easily break it by hand.

White chocolate

Freeze-dried Franboise is topped with white chocolate to give it a fragrant and milky feel.


The flavor of raspberry is not so strong at first, and the gentle white chocolate scent and firm sweetness are superior, but after a while in the mouth, you can feel the sweet and sour taste.

Milk chocolate

Dominican cacao 35% milk chocolate is combined with banana chips as a topping. It features a good balance of aroma and acidity.


Although it is called milk chocolate, it is a rich cacao flavor with a crisp bitterness, and it has a wild finish that is different from the neat taste of chocolate bar from major manufacturers. Banana chips have a gentler sweetness and aroma than chocolate, and have a crispy texture.

Cacao 65% chocolate

Orange peel and almonds are topped with 65% cacao chocolate. The aim is that the strength of the acidity enhances the aroma.


The vivid scent of concentrated citrus has a distinctive personality, and it is splendidly finished as a "Western confectionery". The cacao flavor is very strong and strong, but the refreshing smell and sweetness of the peel makes it easy to eat. However, the aftertaste is still a bittersweet dish.

80% cacao chocolate

80% cacao chocolate is combined with cranberries as a topping. It has a solid and profound taste.


Cranberries should be sweet and sour fruits that have a strong presence in any sweet, but they are truly overwhelmed by 80% cacao chocolate. An eye-opening bitterness and fragrance that makes you want to express it as an espresso made of chocolate. You will want to accompany Western liquor rather than coffee or tea.


Each of the four types has a sharp taste, but the one that was the most palatable and easy to eat was cacao 65% chocolate. Of the dried fruits toppings, only orange peel was as good as chocolate, making it easier to pick up than milk or white.

In addition, it is recommended to divide each into small pieces and enjoy it in several times.