The biggest enemy of a crisp “pari-pari” texture is moisture.
Ice cream contains a large amount of water (about 60%), and over time, this moisture gradually transfers to the monaka wafer.
As the temperature rises, this moisture transfer happens even faster—and for monaka, even as little as one gram of water can be a serious problem.
To slow down moisture absorption, Morinaga has developed a special chocolate coating spray system that applies an ultra-thin, even layer of chocolate across every surface. In addition, Morinaga’s research labs and factories work closely together to continuously refine each component—the monaka wafer, the ice cream, and the chocolate—to ensure the crispy texture that everyone loves!