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    Home » Cuisine » Asian » Japanese

    Keroppi Chocolate

    Published: Aug 30, 2009 · Modified: Oct 27, 2014 by Jennifer Che

    I made these chocolates as part of a larger Japanese character based meal titled "Kyaraben on Steroids" featured in Foodbuzz's 24-24-24 in August 2009. Click here to see the entire meal.

    To emulate his colors, I made "green" chocolate by melting white chocolate over a double boiler and then adding food coloring to it. Unfortunately, white chocolate does not melt as easily in the microwave, and I actually burned my white chocolate when I tried. Soooo . . I had to use my improvised " double boiler" (aka a metal bowl inside a pot of boiling water).

    I made these Keroppi chocolates from a mold, which I bought years ago. So, I'm not sure if they are available anymore. Using the mold, here's what I did next.

    Place the white chocolate chips as his eyes:

    Add the green chocolate and then refrigerate for about 30 minutes.
    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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