My cohabitant bought me a Japanese made chocolate. I have noticed the direction changed as just 'Store at a place in less than 28 centigrade degree'.
'Because it's high quality it melts in more than 28 centigrade degree'...was changed. Some one must have noticed it's strange or baseless.
Some one sometimes claims some feature is nothing but a criterion of excellence.
In a chocolate package we always see the statement as ' This chocolate is high quality so it melts in over 28 Celsius degree.' It tends to melt easier because definitely it contains more cacao butter than Hershey's and Cadbury. So we think it is high quality because it contains more cacao butter?
This is curious. Traditionally Japanese cuisines contain less oil. We hadn't eat meat of livestock such as pork, beef many years for religious reasons. But fish and chicken can be eaten. Fish that have more oil in them are regarded as high quality.
This tendency still remains in a tradition of making chocolate.
I think this statement is too far to say so, and Japanese chocolate company has got a criticism from European chocolate makers that the chocolate Japanese made is not a chocolate Europeans think.
Now we have lots of oil in our dishes. We need to mull over the way to make chocolate more.
