solid chocolate

Chocolate with no fillings at all is called solid chocolate. In English, “solid” means “in a solid state” or “filled throughout.” As the name suggests, it refers to chocolate made only of chocolate, with no fillings such as cream, nuts, or liqueur—chocolate bars are an example. Because nothing extra is mixed in, you can purely enjoy the cacao’s original aroma and melt-in-your-mouth texture.

Italy

The origin of Valentine’s Day dates back to the Roman Empire in the 3rd century, in what is now Italy. At the time, marriages were banned to prevent soldiers’ morale from declining. A Christian priest named Valentine secretly married soldiers and was executed for it, according to a sad legend. The day of his death, February 14, became a feast day and spread as a day for lovers.

Meiji

The correct answer is Meiji. The Chocolate Certification Exam is a test that Meiji has been conducting since 2016 for chocolate enthusiasts. It covers a wide range of chocolate-related knowledge, including cacao-producing regions, history, and manufacturing processes. It’s a full-fledged exam that awards a certificate upon passing, and many fans take on the challenge every year. Even the chocolate you casually enjoy might taste even better once you learn about its background.

World Chocolate Masters

This competition is the world’s premier contest where chocolatiers and pastry chefs from around the globe vie to showcase their skills and sensibilities. Held in Paris, France once every three years, it is often called the “World Cup of Chocolate.” Only representatives who have triumphed in their national qualifiers can participate, and the judging is rigorous not only for delicious taste but also for artistry, including astonishingly intricate chocolate sculptures.

Côte d'Ivoire

The correct answer is Côte d’Ivoire in West Africa. Cocoa beans, the raw ingredient for chocolate, are often associated with Ghana in Japan because the product name “Ghana Chocolate” has long been famous, leading many to think Ghana is number one. In reality, its neighbor Côte d’Ivoire accounts for about 40% of the world’s production, making it the clear number one.

bitter

Cocoa beans, the raw ingredient of chocolate, actually taste very bitter before sugar or milk is added. The source of this bitterness is cocoa polyphenols, which are also considered beneficial to health. In the past, due to this strong bitterness, cocoa was consumed as a medicine rather than as a tasty confectionery. The sweet chocolate we usually eat is made more palatable during processing by adding plenty of sugar and other ingredients.

a cool place at room temperature

Chocolate is a very delicate food and doesn’t handle sudden temperature changes or humidity well. If you put it in the refrigerator, condensation can form when you take it out due to the temperature difference, which may dull the flavor or cause a white film on the surface. In general, the ideal temperature for chocolate is said to be around 15°C to 22°C (59°F to 72°F). Therefore, in winter, the best way to keep it delicious is to store it in a cool place at room temperature, out of direct sunlight and away from excessive heating. Only in summer, when the room temperature is high, is it advisable to use the refrigerator’s vegetable compartment or a similar area.