Making the world a little sweeter one pastry tip at at time.
The History of Sweets by Paul Chrystal is a fun and detailed look at the history of candy and sweets with colorful old advertisements sprinkled all throughout the book. Chrystal did a great job researching not only the history of sweets, but detailing the UK …read more
Here is a helpful video – simply how to make isomalt jewels. Begin with heating isomalt dry, without any water. If you’ve been tempted to try it and haven’t done it yet, this video does a great job taking you through the basics. It is …read more
Cadbury Eggs, those egg-shaped creme-filled Easter-time chocolate treats, have changed things up a bit for 2015. The Hershey Company is licensed to manufacture the Cadbury Creme Egg (and other Cadbury chocolate products). Changes to look for in 2015 involving the Cadbury egg: product count reduced from 6 to 5 in a pack, and a different recipe for the chocolate using a non-dairy cocoa mix instead.
To say some people who faithfully buy and eat these sweet treats each year are disappointed is an understatement. On the Cadbuy Creme Egg’s facebook page, they put a picture of an egg with two hearts cut into it and the fondant creme center oozing out. Fans took this as a sign the egg was crying.
We’ll see if they change things back next year.
CDC recommends that U.S. consumers do not eat any commercially produced, prepackaged caramel apples. From the CDC: CDC is collaborating with public health officials in several states and with the U.S. Food and Drug Administration (FDA) to investigate an outbreak of Listeria monocytogenes infections (listeriosis) …read more
KitKat Decorated Train Covered in Cherry BlossomsImage Courtesy Neslte Using a KitKat candy bar as transit fare? Nestle came up with the idea after finding out that the bars were being traded in the spirit of encouragement. Beginning this month, riders in Northern Japan can …read more
Which country consumed the most chocolate last year? Find out with Confectionery News’ interactive map with data from Leatherhead Food Research. And the number one is not the U.S., despite its popularity.
This data is important for a variety of reasons, namely marketing to emerging markets.
For the full story, visit the story below.
Interesting read in ConfectioneryNews.com today about the use of botanical or herbal ingredients inside candy. Some are used to provide energy (ginseng and guarana) and others for their antioxidant properties (green tea, acerola, and super fruits). Using these ingredients will enable some manufacturers in the EU …read more
I’m in the mood for chocolate truffles now. Coated in chopped pistachios would be nice, thanks. Sash and Satin – DIY Chocolate Truffles from Sash and Satin on Vimeo.
Looking for an excuse to eat chocolate on a daily basis? Look to Callebaut for the answer. Their ‘Acticoa’ chocolate is processed to retain 80% of flavanols – which according to an article from Confectionery News is typically destroyed in the chocolate making process. Even though this chocolate is not new news, the fact the EU changed the wording on Callebaut’s health claim is. The full article from Confectionery News provides links to the EU’s decision, as well as what the SCFCAH deems normal vs. healthy with this health claim.
Callebaut suggests 8 grams of the Anticoa chocolate per day provides 100% of the daily recommended values of antioxidants. It’s vegan-friendly as well. I haven’t tried it yet but since the chocolate is over 60%, it is a bittersweet chocolate with a nice snap. And would probably make an easy and sweet way to take an antioxidant supplement each day.
For more information on this chocolate visit Callebaut’s FAQs on Acticoa.
ISM Chocolate Master It’s that time of year again – the ISM-Cologne Confectionery Trade Fair. The group calls itself ‘The World’s Leading Trade Fair for the Confectionery Industry.’ There was 35,000 visitors for the 2012 event with over 1,400 different exhibitors. This event targets the food trade, …read more