28 degrees

The correct answer is 28°C. It’s said that chocolate starts to melt at around 28°C. This is because that’s the melting point of cocoa butter, the fat that makes up most of chocolate.

obligatory chocolate

The correct answer is “giri choco.” The word giri refers to important social obligations and relationships that one should honor as a person. Chocolates given to people who help you in your daily life, as a way of saying thank you, came to be called “giri choco” or “giri-choco.”

medicine

The chocolate you all often eat is sweet and delicious, right? But long ago, chocolate was a thick, very bitter drink with no sugar. Because people believed cacao had amazing power to energize the body, it was treasured as a kind of “medicine” to cure illness and protect health, and only special people like kings were allowed to drink it.

friend chocolate

The correct answer is tomo-choco. It refers to chocolates exchanged between close friends as a token of friendship, saying, “Let’s keep getting along.” These days, just as many kids look forward to exchanging this “tomo-choco” as they do giving “honmei-choco,” which is chocolate given to someone you have romantic feelings for.

a cool place at room temperature

Chocolate really dislikes places with direct sunlight or heat, but it actually doesn’t like being too cold either. If you chill it too much in the refrigerator, condensation can form when you take it out due to the temperature difference, and it may turn whitish and lose flavor. The best way to keep it delicious is to store it at room temperature in a cool place out of direct sunlight and with low humidity.

Components of oil

The correct answer is the oil content. The phenomenon where chocolate turns white is called “bloom.” It happens when the fat in chocolate, known as cocoa butter, warms up and melts, then cools and resolidifies, coming to the surface and appearing white. It isn’t mold, so eating it won’t harm your health, but it does worsen the melt-in-the-mouth texture and diminish the flavor, detracting from the chocolate’s original deliciousness.

melt away and disappear

The correct answer is that it melts and disappears. In fact, gum has a curious property: it is weak against oils. Chocolate contains a lot of an oil called cocoa butter, so when you put them in your mouth together, the oil causes the gum to become gooey and melt, and in the end it vanishes completely.