Ginbis Ginza Rusk Yuwaku no Chocolat Chocolate Snack

Ginza Rusk Yuwaku no Chocolat is made by soaking rather than coating.

Ginbis uses ganshin, an impregnation method that draws the chocolate into the body of the rusk itself, so it sits inside the structure instead of on the surface.

The company’s phrase for what that produces is sakutto, choko juwā — a crisp break, then chocolate flooding out — and it is only possible because of where the chocolate is.

That construction has a practical consequence as well.

Nothing coats the outside, so the rusk does not melt onto your fingers.

For a chocolate snack meant to be eaten at a desk or on a train, that matters as much as the flavour does.

Cocoa reaches it from three directions: cocoa powder in the dough, the impregnated chocolate carrying cacao mass, and an original chocolate powder with more cocoa dusted over the outside.

Wholemeal wheat flour underneath gives a toasted depth that stops the cocoa reading flat.

Ginbis has made biscuits in Japan since 1930 and is best known abroad for Tabekko Dobutsu. Plant-derived lactic acid bacteria K-1 are included. 35 g to a bag, 200 kcal.

About this item
Item Name : Ginza Rusk Yuwaku no Chocolat
Brand : Ginbis
Item Form : Semi-Chocolate
Allergens: Milk, wheat, soybean
Number of Items : 35g (Pack of 1)