Search this site:             

Difference between Swiss chocolates and Japanese ones

by Kiho Muroga
(Tokyo, Japan)

I want to tell you a story about the difference between Switzerland chocolates and Japanese ones. In Switzerland, traditional chocolates are made from only cocoa butter.

In contrast, because Japanese temperature is higher than in Switzerland, we use vegetable oil besides cocoa butter. Cocoa butter melts at 32 degrees C, but vegetable oil melts at a higher temperature.

Therefore, because of the difference of the temperature at which they start melting, chocolates which are made from only cocoa butter melt much better in the mouth than the others which are made from cocoa butter and vegetable oil.

Of course, I like Japanese chocolates, but I like Swiss chocolates much more!!

I want to go to Switzerland to eat genuine chocolates!!

Join in and write your own page! It's easy to do. How? Simply click here to return to What Japanese University Students Think About Switzerland.

Summer 1974 hitchhiking trip ebook cover
Now available for only $0.99 from Amazon

Tokyo Weather/Sky
Click for Tokyo, Japan Forecast
Click for Tokyo, Japan Forecast

Let's connect!!

Gary J. Wolff

View Gary J. Wolff's profile on LinkedIn

My pics:

My videos: YouTube logo