A three-choice quiz about chocolate knowledge and history

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.