A three-choice quiz about chocolate knowledge and history

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.

France

The answer is France. France is known for high-quality chocolate products, inventive flavors, and delicate craftsmanship, and along with Belgium and Switzerland, it is regarded as one of the world’s three great chocolate powerhouses. French chocolate is highly valued by chocolate lovers around the globe for its rich taste and refined techniques.

Small sake cup longevity candy

When written in kanji, “chocolate” becomes 「猪口齢糖」. This reads as “chokorēto” in hiragana and is derived from the sound of the word. Although this notation is rarely used today, it’s a fun bit of trivia to remember.

Joseph Fry

Joseph Fry is the person who invented the prototype of edible chocolate. In 1847, Fry established a method for producing solid chocolate bars by mixing sugar and cocoa butter into cocoa powder. This innovation prompted chocolate’s evolution from a beverage to an edible dessert and had a significant impact on the subsequent development of the chocolate industry.

chili pepper

The Indigenous peoples of the Americas drank cocoa powder mixed with chili peppers. This combination blended cocoa’s natural bitterness with the heat of chili peppers, creating a distinctive spicy flavor. Even today, spicy chocolate that carries on this tradition is enjoyed in some places.