Edo period

Chocolate was introduced to Japan during the Edo period. At that time, many foreign cultures and goods entered the country, and chocolate was among them. Initially, chocolate—highly prized among European and American nobility—was brought to Japan as well. However, the chocolate of that era was not the sweet treat we enjoy today; it was a bitter beverage that highlighted the rich flavor of cacao.

Switzerland

Milk chocolate was born in Switzerland in 1875. A chocolate maker named Daniel Peter devised a sustainable way to use liquid milk in chocolate production. This new manufacturing method created the characteristic smoothness and sweetness of milk chocolate, leading it to be loved around the world.

Nahuatl 'xocolātl'

“Xocolatl” is considered the origin of the word “chocolate” and comes from Nahuatl. Nahuatl was spoken by the Aztecs, suggesting that they used cacao as a very important ingredient. Although the name “chocolate” has changed somewhat over time, it still carries the resonance of this ancient word today.

Because it does not contain cocoa mass.

The reason white chocolate is white is that it does not contain cocoa mass. Cocoa mass is made by fermenting, drying, roasting, and then grinding cocoa beans, and it gives chocolate its deep color and flavor. White chocolate is primarily made from cocoa butter, sugar, and milk, and because it does not use cocoa mass, it has a white color.

currency

Cacao was used as currency. In ancient Mesoamerican civilizations, cacao beans were highly valuable and circulated as money used for trade and purchasing goods. This use indicates that cacao was not merely an agricultural product, but a precious resource.

28℃

Chocolate begins to melt easily at around 28°C. Once the temperature exceeds this point, it starts to melt in earnest, so extra care is needed when storing it in summer and other warm conditions. On the other hand, this property can be an advantage when using chocolate as an ingredient for homemade desserts, as it becomes softly and easily meltable at moderate temperatures.

To cool the chocolate quickly and set it evenly

The reason chocolate bars have grooves is to cool them quickly and solidify them evenly during the manufacturing process. The grooves allow the chocolate to release heat uniformly and cool rapidly, which helps maintain consistent quality. While the grooves may also make the chocolate easier to eat, their primary purpose is quality control during production.

Côte d'Ivoire

Côte d'Ivoire is the country with the highest cocoa bean production in the world. It plays a very important role in cocoa production. Cultivation thrives by taking advantage of its tropical climate, and the beans are exported around the world as raw materials for many products, including chocolate. Côte d'Ivoire’s cocoa beans are also known for their high quality and serve as an important source of supply for many chocolate manufacturers.

more than 10%

To preserve the characteristics of nama chocolate, a moisture content of at least 10% is required. This moisture ratio determines the smoothness and flavor of nama chocolate and is a key factor in creating its unique texture. If the moisture content falls below 10%, it becomes difficult to achieve the desired texture.

Salon du Chocolat

The world’s largest chocolate event is the Salon du Chocolat. It began in Paris, France, in 1994 and is now held in various locations around the world. Numerous chocolatiers and brands gather to showcase new chocolates, cutting-edge techniques, and flavor innovations. It not only offers insights into the latest trends in the chocolate industry but also provides a valuable opportunity to taste the creations of top chocolatiers.