Belgian Chocolate Melon Pan

If you have a look at my previous Melon Pan post, it explains there that Melon Pan seems to be the standard way of describing buns with sugar layers on top.  I just said it there too...  How very nice of me!

Today, I am having an eat of the Belgian Chocolate Melon Pan (BCMP), a winter only special.  Let's just ignore the fact that it isn't winter yet.

The package claims that there is Belgian chocolate Cream inside.  I didn't actually check to see if Belgian chocolate cream actually comes from Belgium, or if that is just a style of chocolate type.  One should check these things in Japan.  After all, not all Melon-pan is melon flavoured you see.

This one consists of a quilting of  chocolate-sugar on the top.  If you have a look at the bottom, you can see that this gets placed over the bread part of the bun and can be peeled off.

It was very very very sweet.  Delightfully chocolatey and all round EVIL.  But in a good way.

Biting in and the texture was good, although as usual with Melon Pan, a little cumbly leaving little bits of sugar chocolate over my desk,  Sigh.  After a while, you can dig into the "Belgian chocolate cream."

Which is a nicely rich, dark chocolate cream.  Slightly runny like a chocolate fondue so be careful in your snazzy clothes ladies and gentlemen.  

The end result of this one was that it was a very pleasant bread to eat.  Went well with my coffee at morning tea time and I would happily have it again, although not too soon, as it's sugar levels would be off the chart!