This is the Fujiya Lemon Squash Chocolate, made using 2% juice from Sicilian lemons. Each box contained eight individually wrapped chocolates.
Each chocolate was square in shape, measuring approximately 3.2 × 3.2 cm and 0.5 cm thick, with a framed square border and the letter “F” imprinted on the surface. The colour was a pale yellow, deeper than typical white chocolate, with visible flecks of lighter white from the popping candy, and a mellow lemon aroma.
On tasting, the chocolate snapped cleanly, while the popping candy offered a crispness, before the chocolate melted to a smooth, creamy texture and the popping candy released bursts of carbonation alongside a concentrated lemon intensity. The lemon profile opened with gentle sweetness, then sharpened mid-palate into a pronounced sourness reminiscent of freeze-dried lemon juice. The effervescence created a lightly foamy sensation that enhanced the creaminess of the white chocolate, evoking the experience of lemon squash or the whipped citrus foams commonly paired with drinks.
Overall, a playful and well-judged balance of creamy sweetness, sharp citrus, and carbonation that successfully translated the lemon squash concept into chocolate form.
This Fujiya Lemon Squash Chocolate contained 40 (5 g x 8 pieces). It was produced in Japan and purchased in Sydney, Australia in 2026.