This is the UHA Mikakutō Chocorea Choco Gummy, a chocolate-flavoured gummy confection featuring agar as its primary gelling agent.
The gummy presented with a square-based domed shape measuring approximately 2 × 2 × 1 cm, with a deep brown-black hue and smooth surface. Aroma opened with rich notes of chocolate fudge or nama chocolate.
Initial contact delivered a dense structure that immediately yielded to a squishy softness reminiscent of mochi-style gummies made with rice flour. Unlike conventional gelatin gummies, however, there was no elastic chew. Equally absent was the brittleness often associated with agar-based confections. Instead, the gummy collapsed readily across the palate, establishing a uniquely soft and pliable texture.
Through the mid-palate, the gummy softened further, developing a mouthfeel reminiscent of a very pliable caramel or soft fudge. At the same time, a rich fudgy chocolate profile emerged, recalling a thick chocolate fudge sauce rather than cocoa or dark chocolate. The sweetness remained well integrated with the confection’s dense yet yielding structure, allowing the chocolate flavour to develop without becoming cloying.
Towards the finish, the gummy gradually dissolved without becoming sticky or adhering to the teeth. The rich chocolate notes softened into a clean residual sweetness. Aftertaste carried gentle cocoa-like notes alongside lingering fudge-like sweetness.
Overall, a gummy confection with a layered chocolate-forward flavour progression and an unusually well-integrated textural development, resulting in a convincing expression of chocolate fudge in gummy form. Its soft, yielding texture proved considerably more successful than the gelatin-based chocolate gummies released in Australia over a decade ago.
This UHA Mikakutō Chocorea Choco Gummy contained 40 g. It was produced in Japan and purchased in Sydney, Australia in 2026.