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Glico Choco Mint Pocky box, front of pack, Japanese summer seasonal
A closer look

Glico Choco Mint Pocky — Mint Chocolate Sticks, 2 Packs

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Made byGlicoOsaka, Japan

Glico Choco Mint Pocky — Mint Chocolate Sticks, 2 Packs

Chocolate-mint Pocky: a cocoa biscuit stick under pale blue-green mint chocolate.

Regular price $7.37AUD

  • Postage is calculated at checkout on the weight of your parcel.
  • Dispatched from Sydney within 2 business days.

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Why we say this

An annual summer seasonal Glico has run since at least 2014. Across 104 Japanese reviews of it, 8 describe buying it as a yearly ritual: read September 2026.

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Also in this range

Same family, different box — here is the rest of the range.

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Product information

About

Chocolate-mint Pocky: a cocoa biscuit stick under pale blue-green mint chocolate. The biscuit is faintly bitter, and the mint is gentle and cool rather than sharp. Buy it if you like mint chocolate but usually find it too strong; if you are after a proper cooling hit, there is not much of one here.

チョコミントポッキー: choko-minto pok-kii.

What you're getting

  • A summer-only run in Japan. It is made for the season and stops when the run stops. What is on the shelf is what there is until next summer.
  • The biscuit underneath is cocoa, not plain. Faintly bitter rather than sweet, which is unusual under a mint chocolate. There is a faint saltiness in the stick too.
  • The mint is milder than the colour promises. It is a soft, cool mint rather than a sharp one. If you have had a chocolate-mint that made your mouth go cold, this is not that.
  • The colour comes from algae. The only colouring in it is spirulina, which is blue, and the sticks come out a pale blue-green rather than a clear mint green. The first Japanese write-ups called this one the blue Pocky.
  • It will not enjoy a Sydney summer. Glico's instruction is to keep it below 28 °C, and the chocolate is on the outside where the heat reaches first. In warm weather it softens, and a hot-day delivery can arrive softer than it left.
  • Allergens: contains milk, wheat and soy. Read the pack's own label before you rely on ours.

You will find Japanese shopping pages marking this one discontinued. That is a seasonal run ending, not the product going away: it has come back nearly every summer for over a decade.

Ingredients

The maker's ingredient list, translated from the Japanese pack. Anything after the break is an additive — the Japanese label lists those separately.

Wheat flour (domestically milled), sugar, lactose, cocoa butter, whole milk powder, cocoa powder, vegetable oils and fats, wheat protein, shortening, salt, yeast

emulsifier, flavouring, seasoning (inorganic salt), raising agent, spirulina colour. Contains milk, wheat and soy.

The printed label on the pack is always the authority on ingredients and allergens, not this page — please read it in full before you rely on our summary. If you are unsure about an ingredient, contact us.

Allergens

The maker declares:

Allergens
  • Milk
  • Wheat
  • Soy

The printed label on the pack is always the authority on ingredients and allergens, not this page — please read it in full before you rely on our summary. If you are unsure about an ingredient, contact us.

Details
Maker
Glico
Prefecture
Osaka
Made in
Japan
Net contents
Two sealed bags

Our guide

How to eat it

  • Chill it in the fridge before you eat it, until the chocolate is firm to the touch: cold brings the mint forward.
  • Hold it by the bare end. That is what the uncoated tip is for, and it is why a box passes cleanly from hand to hand.
  • Open one bag and leave the other sealed. Two bags is the only portion control the box gives you.
  • Keep it below 28 °C and out of direct sun. Glico's own instruction, and worth taking seriously through an Australian summer.

In their own words

What Japanese buyers say

What do the numbers mean?

Counts of how many reviews mentioned each thing, not a score. One review can mention several. Every quote is our translation, with the original Japanese beneath it.

  • I'd been waiting for this.

    待っていました。

    from monolog

  • The cacao–mint balance is just right.

    カカオとミントのバランスがちょうどいい

    from monolog

  • Good balance of coolness and sweetness, and it ate crisply.

    涼しさと甘さのバランスが良きでサクサク食べれました。

    from monolog

  • Is the mint a bit weak?

    ミントが弱いかな？

    from monolog

  • The mint is refreshing and it's very tasty.

    ミントが爽やかで とても美味しいです

    from monolog

  • I eat it every year when this season comes round.

    この季節になると毎年食べます

    mentioned in 8 of 104 reviews we readfrom monolog

  • The mint chocolate is coated on almost thickly, and it was delicious.

    チョコミントがぽってりなくらいついていて美味しかったです。

    from monolog

  • The mint was a bit too strong and didn't suit me.

    ミント味がちょっと強すぎて合わなかった。

    from monolog

  • Mint's cool flavour and chocolate's sweetness are a wonderful match.

    ミントのクールな風味とチョコの甘さが素晴らしい相性

    from monolog

  • Exquisitely judged mint.

    絶妙なミント感

    from monolog

  • Good — no intrusive chocolate-ness.

    邪魔なチョコ感がなくて良い！

    from monolog

  • There's no cooling hit and the mint felt mild too.

    スース感はなくミントもマイルドな感じがしました。

    from monolog

  • It's coated in a chocolate where you can properly feel the coolness and the mint flavour.

    しっかりと清涼感とミントの味を感じられるチョコがコーデイングされていて

    from mognavi

  • Not too minty, not too sweet — just plain delicious.

    ミント過ぎず甘過ぎず普通に美味しかったです。

    from monolog

  • I'd like the cocoa flavour in the biscuit to be a bit stronger.

    クッキーのほうにココアの味をもう少し強くして欲しい

    from monolog

  • It's chocolate-mint season, so again this year.

    チョコミントの時期なので今年も。

    from monolog

  • I want to buy it again.

    またリピートしたい

    from monolog

  • Maybe because I'd imagined a cooling mint, it wasn't that strong.

    スースーミントを想像して食べたためか、そこまで強くなかったので

    from mognavi

  • Because I love chocolate mint.

    チョコミントは大好きなので

    from monolog

Real quotes from Japanese review sites (monolog, mognavi), translated by us. We show no star rating from those sites.

The maker

Where it comes from

  • Glico
  • Osaka

Pocky started in 1966, when Glico took one of its Pretz, a savoury biscuit stick it already sold, and dipped it in chocolate. The idea was held up because it made a mess of your fingers, and it worked once someone thought to leave one end bare: the handle you are still holding today.

The chocolate-mint version is a summer fixture rather than a permanent line. Glico has brought it back nearly every year since at least 2014, and it keeps a following that watches for it. It also runs a different biscuit from the everyday red box: when Glico rebuilt the standard Pocky pretzel in September 2025 with wholemeal flour and fermented butter, the seasonal kept its own older recipe.

Product facts here are checked against the maker's own page: glico.com (opens in a new tab)