Ten Years of Culinary Excellence
Ten Years of Culinary Excellence
Great fudge should be rich, creamy, and smooth enough to practically melt on your tongue. Learn how professional confectioners make fondant, use it to control sugar crystallization, and turn simple ingredients into chocolate fudge with the perfect texture. From cooking and cooling to tabling and seeding, this lesson explores the techniques behind making fudge that’s never gritty, gummy, or crumbly.
A Dutch shopkeeper figures out how to squeeze the fat out of chocolate. His son makes cocoa powder better, his grandson turns it into a global brand, and an English chocolatier puts the fat right back in to invent the chocolate bar. From cocoa powder to white chocolate, discover the inventions, accidents, and science that changed chocolate forever.
Chocolate begins with a strange tropical fruit, a pile of fermenting seeds, and a farmer who knows when to leave things alone. Follow cacao from the rainforest to the chocolate maker’s grinder, discovering the science, the people, and the decisions that turn bitter seeds into one of the world’s favorite foods.
Discover how chemists learned to imitate fruit, why banana candy doesn’t taste quite like bananas, and how to add flavors to chocolate without ruining it. From Victorian pineapple sweets to Circus Peanuts and bubble gum, this lesson explores the strange history and science of candy flavoring.