Hi-Chew – Lemon Lucky Roulette
As usual, I feel the need to clarify that I do not enjoy citrus flavours, and while I can admire that Hi-Chew does it quite well, I don’t particularly care for it. What I do…
Something something random
Morinaga
As usual, I feel the need to clarify that I do not enjoy citrus flavours, and while I can admire that Hi-Chew does it quite well, I don’t particularly care for it. What I do…
I wonder at which point the strawberry fatigue will kick in. It’s no shock that strawberry is a popular flavour for Hi-Chew. What sells makes money, and what makes money is what they will sell.…
While I wouldn’t say I’m totally tapped out on Hi-Chew, I will say I’ve been following them closely enough that I wonder at what point I’ll come full circle and simply run out of items…
The transformation gimmick is one that always looks really cool on paper but is very difficult to actually execute. The only reason I can confidently say this is different from the doubles or duo line…
Some products try to do a glow up and use it as marketing to try and sell you a more expensive product. In this particular case they are trying to make the case that this…
While I wouldn’t say DARS is bad, I also wouldn’t consider it a premium chocolate under normal circumstances. This one makes it clear it’s supposed to be premium though. I’m not sure if they mean…
What do you think of when you think of the word strong? Do you think of giant, muscly body builders? Or do you think about a bottle of perfectly aged scotch that burns the nostrils…
I’ve been consuming enough Hi-Chew in all it’s various formats to know which one is my favourite, at least based on experience thus far. While the premium format is not my top choice, that’s mostly…
Chocoball is a brand of chocolate coated balls (inspired, I know) that have a variety of fillings. The mascot named Kyoro-Chan is some strange brand like creature. Why this helps sell chocolate balls is beyond…
Summers get really hot and sticky in most parts of Japan, so chocolate is different from what we get here in colder climates. Chocolate has to have it’s recipe adjusted to account for shelf stability…