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🍴 | [Hotel Chocolat] Seasonal / Japan-only menu with plenty of chocolate cookies is now available ♪


[Hotel Chocolat] A seasonal / Japanese-only menu with plenty of chocolate cookies is now available!

If you write the contents roughly
"Cookie Cream Chock" is a drink with a new texture that is a combination of cookie's luxe and white chocolate and mixed.

Hotel Chocolat has a seasonal menu "..." that uses plenty of chocolate cookies "Cookies Luxe". → Continue reading


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Wikipedia related words

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White chocolate

White chocolateIt is,sugar,Cocoa butter,Milk solidsMade withConfectioneryIs. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, the temperature at which it melts in the mouth. Therefore, white chocolate isMilk chocolateHas a similar appearance to.


Cacao massIt is made mainly from the oil that melts in the mouth, which is contained in, and removes the bitter brown part from cocoa butter. Therefore, the taste is considerably sweeter than ordinary chocolate, and it is also slightly milky due to the added skim milk powder. By removing the brown ingredients, the antioxidant components of chocolate are also removed, so the shelf life is lower than that of ordinary chocolate.[3].


In the 1930s, the white chocolate MilkybarSwitzerlandCompanyNestleByEuropeWas released in[4].

US sales

米 国So, Hebert Candies[5] 1955/It was first launched on a large scale inEuropeSeeing that it started to be made exactly one year ago, the first production wasMars (MARS).In the United States, with white chocolateAlmondBecame popular with the sale of Nestlé's alpine white chocolate containing grains.

Sales in Japan

1968/In 11 monthJapanThe first white chocolateRokkatei(The company name at the time was "ObihiroSenshuan (Sapporo Senshuan Confectionery)”) Started manufacturing and sales[6].

In 1967, while Toyoshiro Oda, the founder of Obihiro Chiakian, was considering in-house production of chocolate, which he focused on during his visit to Europe, he consulted with his acquaintance, Denzo Ikeda, the founder of the confectionery material trading company "Ikeden," and developed manufacturing at Fujiya. Mr. Kenichi Matsuda, who was involved in the development of marble chocolate by the person in charge and Meiji Confectionery, was introduced, and Matsuda advised the production of white chocolate from the image of the snowy country of Hokkaido, so the development was started and Matsuda commercialized it while scientifically analyzing it. At the beginning of the releaseButterbur sproutIt was a packaging that drew the illustration of.Initially, due to the division of goodwill, it was sold only within the Tokachi jurisdiction, but there were protests such as not selling it at Chitose Airport outside Tokachi. bottom[7].

Also released in 1976Ishiya ConfectioneryWhite chocolate cookie "White loverHas become a representative of Hokkaido souvenirs[7], White chocolate has become a well-established image of Hokkaido souvenirs.

Sale in the UK

英国Then,Cadbury Sold at (Cadbury).

Ingredients and standards

White chocolate is like normal chocolate, cocoa butter,milk,andsugarIt is made with, but there are differences in the ingredients.

The standard for selling as "white chocolate" is defined as follows.

US and European standards

In the US,2004/From now on, white chocolate must be at least 20% (weight) of cocoa butter, at least 14% milk solids, at least 3.5% milk fat, and less than 55% sugar and other sweeteners.European UnionAdopted the same standards, except for sugar and sweetener restrictions.

Japanese standards

In Japan, “cocoa content” refers to the total amount of cocoa nibs, cocoa mass, cocoa butter, cocoa cake and cocoa powder excluding water.[8]For this reason, white chocolate that does not contain anything other than cocoa butterPure milk chocolate dough OfspecificationCorresponds to.

Cacao content 21% or more (of which cocoa butter 18% or more), milk solid content 14% or more (of which milk fat 3.5% or more), sugar (sucrose) 55% or less, lecithin 0.5% or less, water content 3% or less

Products using white chocolate


[How to use footnotes]
  1. ^ Ministry of education "Japanese Food Standard Ingredient Table 2015 Edition (XNUMXth Edition)'
  2. ^ Ministry of Health, Labor and Welfare "Japanese dietary intake standards (2015 version)'
  3. ^ ST Becket, p.7.
  4. ^ "The World's Best White Chocolate / Page 2: The History Of White Chocolate". Gourmet Food Magazine Website: THE NIBBLE (November 2010). As of January 9, 2018originalMore archives.2018/9/26Browse.
  5. ^ Hebert Candies
  6. ^ "History”. Rokkatei. 2022/1/21Browse.
  7. ^ a b Taste Exploration White Chocolate-Hokkaido Shimbun Sunday, May 2022, 5 Navi 15-1
  8. ^ About chocolates | Fair competition rules regarding the labeling of chocolates | Japan Chocolate and Cocoa Association


  • ST Beckett, "The Science of Chocolate-All About Its Functionality and Manufacturing Technology," Tetsuo Furuyano (translation), July 2007, p. 7.ISBN 978-4-7712-0704-2. 

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