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1. white chocolate
2. White chocolateWhite chocolate is a confectionery derivative of chocolate. It commonly consists of cocoa butter, sugar, milk solids and salt, and is characterized by a pale yellow or ivory appearance. The melting point of cocoa butter, its primary cacao bean component, is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth.
Read “White chocolate” on English Wikipedia
Read “ホワイトチョコレート” on Japanese Wikipedia
Read “White chocolate” on DBpedia
Read “White chocolate” on English Wikipedia
Read “ホワイトチョコレート” on Japanese Wikipedia
Read “White chocolate” on DBpedia
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