| 10. |
A 2024-03-12 18:27:05 Robin Scott <...address hidden...>
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Diff: |
@@ -11,0 +12 @@
+<lsource xml:lang="eng">bitter chocolate</lsource> |
| 9. |
A 2017-05-16 10:32:40 Jim Breen <...address hidden...>
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Comments: |
Let's go with that. |
| 8. |
A* 2017-05-16 06:21:49 Johan Råde <...address hidden...>
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Refs: |
http://chocogallery.com/choco_shurui.html
http://real-hot-space-entertainment.com/sweets/8649/
http://www.chocolate-cocoa.com/dictionary/word/chocorate.html#w1_2 |
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Comments: |
These refs suggest that Marcus is right.
They also explain that both ビターチョコレートand スイートチョコレート refer to dark chocolate (i.e. chocolate without milk),
but ビターチョコレート has more cocoa and less sugar than スイートチョコレート |
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Diff: |
@@ -12,2 +12 @@
-<gloss>bitter chocolate</gloss>
-<gloss>dark chocolate with very little sugar</gloss>
+<gloss>dark chocolate (with high cocoa content)</gloss> |
| 7. |
A* 2017-05-15 12:43:10 Marcus Richert <...address hidden...>
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Refs: |
http://real-hot-space-entertainment.com/sweets/8649/
"ブラックチョコレートとビターチョコレートは名前の呼び方の違い
であって、同じものという認識で大丈夫！"
daijs: 明治ブラックチョコレート entry
"株式会社明治が販売するチョコレートの商品名。板状のビターチョ
コレート。" |
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Comments: |
My issue is that "bitter chocolate" doesn't seem
commonly used in English as a proper noun phrase (sorry
if I'm making up terminology here), while it is in
Japan. What I mean is, in English, "bitter chocolate"
generally means "chocolate that is bitter". "Bitter" is
just a descriptor. "Dark chocolate" on the other hand
doesn't refer to any chocolate that happens to be "dark"
in color or other qualities but to a specific concept,
i.e. a chocolate with a high-cacaco content.
I think the best gloss would be just "dark chocolate". |
| 6. |
A* 2017-05-15 11:42:50 Jim Breen <...address hidden...>
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Refs: |
http://dictionary.cambridge.org/dictionary/english/bitter-chocolate "a type of dark chocolate (= dark brown chocolate made without milk) that has very little sugar"
GG5: "bitter chocolate". |
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Comments: |
I think I'm with Johan here. I suggest the extra gloss just to flesh it a bit. |
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Diff: |
@@ -12,2 +12,2 @@
-<gloss>bittersweet chocolate</gloss>
-<gloss>extra dark chocolate</gloss>
+<gloss>bitter chocolate</gloss>
+<gloss>dark chocolate with very little sugar</gloss> |
|
(show/hide 5 older log entries)
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| 5. |
A* 2017-05-15 08:54:14 Johan Råde <...address hidden...>
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Comments: |
This entry may be a bit tricky.
The dictionaries define "bitter chocolate" as unsweetened chocolate intended for baking.
But a web search shows that it is used for fancy dark eating chocolate as well.
Searching for ビターチョコレート I get the impression that the Japanese term suffers from the same ambiguity.
Maybe it would be best to leave the entry as it was and simply gloss ビターチョコレート as "bitter chocolate" without further explanation. |
| 4. |
A* 2017-05-14 07:30:28
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Diff: |
@@ -12 +11,0 @@
-<gloss>unsweetened dark chocolate</gloss>
@@ -13,0 +13 @@
+<gloss>extra dark chocolate</gloss> |
| 3. |
A* 2017-05-14 07:28:29 Marcus Richert <...address hidden...>
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Refs: |
https://hinative.com/ja/questions/588960
daijs |
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Diff: |
@@ -12 +12,2 @@
-<gloss>bitter chocolate</gloss>
+<gloss>unsweetened dark chocolate</gloss>
+<gloss>bittersweet chocolate</gloss> |
| 2. |
A 2011-07-01 11:20:11 Jim Breen <...address hidden...>
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| 1. |
A* 2011-07-01 09:09:13 Rene Malenfant <...address hidden...>
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Refs: |
daijs |