Only here in the world! I went to “KitKat Chocolatery“ where you can make your own “KitKat”

【Noice: This store was closed in October, 2022.】

Do you know that you can make your own “KitKat”?

This time, I came to the “KitKat Chocolatery" in Miyashita Park, a new spot in Shibuya, to try to make my own “KitKat” by hand.

There are six "KitKat Chocolateries" in Japan, but this is the only one in the world where you can experience making your own KitKat.

The colorful interior based on the “KitKat” color red and chocolate brown jumped into my eyes. Once I step in, I can see the train running on Yamanote Line through the windows, and it is a bright and liberating shop.

First the staff explained how to make ”KitKat” so I listened carefully not to miss anything. Then I sterilized my hands with alcohol and put gloves on. Now here we go!

1. Choosing “flavor”, “toppings” and “to-go box”

The first step is choosing chocolate, topping ingredients, and a to-go box. You can choose one chocolate flavor from bitter, milk, and ruby. I chose bitter. After choosing, mark a tick on the order sheet and hand it to the staff.

An English sheet is also available.

2. Cutting

Cut the wafer into four equal pieces.

I was upset since the wafer cracked in the middle of cutting, but the staff gently followed me up saying "No problem if it breaks because it will be put inside the chocolate.

Depending on the toppings you choose, you need to continue cutting at this point.

3. Molding

Stir the dark chocolate and pour it into the mold, then tap the mold on the table to get the extra air out. You will see some air bubbles and the air has come out. Put the wafers in it and flatten the chocolate on the wafers with a spatula. Once getting the air out again, it's finally time to decorate.

4. Decoration

Topped with four ingredients chosen from a list of 17 different ingredients.

I chose hazelnuts, dried raspberries, heart-shaped chocolate, and edible flowers. This is the highlight I can show my good sense.

5. Refrigerated - Finished!

Topping has completed! Humm, looks a little disappointing... but that's okay because the staff can cut off the edges and shape it for me!

After that, it takes 30 minutes to cool and harden. It's done!

It’s colorful and looks delicious.

I chose one of the six different boxes to take home, I chose the pink one designed with the image of cherry blossoms because of spring now. I think it would be a nice gift for my friends.

What did you think? Why don't you enjoy making your own “KitKat” in Shibuya?

To experience "My KitKat," you need to make a reservation in advance on the website or at the store.

Hours are 11:30~ 13:30~ 15:30~ 17:30~ 19:30~ 5 times a day, up to 8 people each time.

The fee is 2,200 yen including tax and one drink.

The time required is about 70 minutes (30 minutes work time, 30 minutes refrigeration time, 10 minutes reserve time).

Click here to make a reservation in advance.

https://kitkatchocolatory-miyashitapark.com/

＜More information＞

While waiting for the time until it’s finished, I took a break drinking a cup of coffee at the cafe, or played the piano with the "KitKat" designed on the keyboard.

(A cup of coffee or tea is included in the price of making “KitKat.”

In fact, “KitKat Chocolatery” is also a specialty store that sells "Premium KitKat," which is made with the finest ingredients and production methods under the full supervision of top pastry chef Yasumasa Takagi.

For example, there are cacao fruit chocolates made with a new method of adding dried and powdered cacao pulp to chocolate batter instead of sugar, and volcanic chocolates made from cacao with a unique flavor created by soil covered with volcanic ash.

You will want to try all of them. They are sold separately, so I picked up some for myself.

■Store Outline

KitKat Chocolatery Miyashita Park Shibuya Store

20-10, Jingumae 6-chome, Shibuya-ku, Tokyo MIYASHITAPARK South 2F

Business hours: 11:00 a.m. - 9:00 p.m. (last order at 8:00 p.m.)

　※Subject to change depending on the situation

Phone number: 03-6427-6811

Written and edited by JSTO