Chocolat in Japan
February in Japan is the season of chocolat since women in Japan give some chocolat to their husband or boy friend on 14 Feb, Saint Valentine's Day.(Don't ask me why chocolat. I guess it is just for commercial reason.) In turn, men give back to their wife or girl friend some presents on 14 March, called White Day in Japan.(I don't know what is "white" at all and the day is, I guess, just made for department stores to make money.)
Now chocolat is getting popular because some TV or magazine reports that cacao is healthy. So chocolat with less sugar and much cacao is in vogue.
Expensive chocolat are also selling well now, especially the Belgian and French ones. One piece of chocolat on a break makes us feel relaxed.
By the way, it is said that confectioners making chocolat have colder hands than usual and it is about 26 to 27 degrees C. It is lower than the degree that chocolat melts, about 29 degrees C. As they make chocolat over and over again, do their hands turn to be cold naturally? I think that their hands are cold because they give all their affection and passion to chocolat when they are making it. So chocolat contains a lot of love and good for Valentine Day in Japan, I guess.