Candymonium

Candy Goes To Outer Space: Beth's Marshmallow Robot

2009-07-14T13:49:00.005-04:00

Last week a magazine expressed interest in my candy crafting. They want to feature a variation on something I have created. While thinking about all the possibilities, I came upon this guy I made a while back.

While many of my recipes are orbiting, I realized that this one was lost in space. For those of you interested in attempting, please email for the specific recipe. He's fairly easy to make and the results, as you can see, are OUT OF THIS WORLD! Enjoy the sweet summer, Beth

Fancy Food Show Finds - Part 2

2009-07-08T13:26:00.005-04:00

Butter Baked Goods: Fresh Marshmallows

If you have ever tasted a freshly made marshmallow, you will agree with me that the stuff you buy at your local mega-mart is nothing in comparison. A real home-style marshmallow is light as air, melty in your mouth, springy to the touch and oh so gooey in your hot cocoa. Such is the case with the wonderful confections from the Butter Baked Goods company out of Vancouver, BC. And who says a marshmallow has to be white and plain. Butter makes 12 distinct marshmallow flavors from the usual (vanilla, strawberry, peppermint), to the more obscure (matcha tea, egg nog, and pumpkin). Hard to imagine what beverage you would float a matcha marshmallow in, but the idea intrigues me. Also good to note in this allergy fanatic world we live in now is that Butter is a peanut-free facility, which can be very hard to come by. Visit their website at www.butterbakedgoods.com for info on their marshmallows and other yummy baked goods. Image courtesy flikr.com

Divine Creazioni: Chocolate Ravioli

At the Fancy Food Show our goal was to find the newest, hottest confections…. but it’s hard to pass up a trip through the Italy section. Who knew we could come upon chocolate ravioli, and a very mysterious ravioli she is. Not only were the handouts in Italian, but the English version of Surgital’s website is mute on their new product. In addition, we weren’t even able to taste it at the show! What I can gather from the photos and crudely (on my end) translated text from the Italian version of the site is that the ravioli itself it chocolate with a ricotta and orange rind filling. Sounds delightful! Unfortunately for you and me both, Surgital is a wholesale operation, and with the covert chocolate ravioli only a limited edition item, we US of Aer’s might have to wait a while to taste it, if we get a nibble at all. And for the life of me I can’t figure out what it has to do with DNA. Thoughts? Image courtesy surgital.it

Fancy Food Show Finds - Part 1

2009-07-07T14:50:00.010-04:00

Every year anyone who’s anyone in the specialty food trade either has a booth at, or attends one of the National Association of the Specialty Food Trade (NASFT) Fancy Food Shows. This past week was the Summer Fancy Food Show held at the Jacob Javits center in New York, and Beth and I were eager to attend. Over three days the two of us, as well as some 25,000 other people walked the aisles and tasted goodies from 2,000 exhibitors representing 81 countries. It gave us the opportunity to hob nob with current clients, catch up with our confectionary brethren and search out what hot and new in the confectionary world. Below is a list of what I found to be new and exciting this year.

Glee Gum: Now there’s even more reason to be gleeful about. Glee Gum the all-natural gum using sustainably harvested chicle now offers DIY chocolate, candy and gum making kits. Great for kid’s parties, school events or even a great rainy day project, these kits have everything you need to create your very own confections. These kits are the real deal: the chocolate making kit includes not only cocoa powder, cocoa powder and sugar, but also the necessary starter crystals and thermometers to make sure your chocolate tempers correctly. Fun for kid’s of any age (I’m 25 and 3/4 and would LOVE to have one of these kits…. hint hint Dan) and at only $13 each not too expensive either, Glee Gum’s “Make Your Own” kits are a no-brainer. Order the kits on Glee Gum’s website: www.gleegum.com Image courtesy www.gleegum.com

Peeled Snacks: GORP gets a makeover…. You know “Good Old-Fashioned Raisins and Peanuts” that high-energy snack that hikers, marathoners, and long car-riders alike go crazy over. Well now you can have your GORP and eat it too! Peeled Snacks offers single serving pouches of fruits, fruits and nuts, and fruits, nuts and chocolate. What’s so different about Peeled Snacks? They don’t use trans fats, hydrogenated oils, artificial flavors or colors, or added sugar in any of their mixes. Also different is their packaging. Their fruit and nut mixes have the fruits and nuts in separate pouches meant to be combined at the very last second. Why, you ask? Nuts should be crunchy and dried fruits should be moist. Peeled Snacks contends that packaging them together for long periods of time dulls the crunch of the nuts and dries out the fruits. If you say so…all I know is that they’re all natural, cute as can be, and delicious to boot! For a list of vendors, or to purchase, visit their website at www.peeledsnacks.com. Image courtesy www.peeledpix.com

The Tea Room: I usually enjoy my tea the same way as Captain Picard: “Tea…Earl Grey…Hot.” However, The Tea Room offers a delightful alternative with their line of eight tea-infused chocolate bars, organic too boot. I had the pleasure of tasting their 58% Dark Chocolate Bar infused with Green Earl Grey Tea at the Fancy Food Show Last week and I was spellbound. The flavors of the dark chocolate complimented the slight bitterness of the green tea and the bergamot sweetened the deal even more. Having done my college thesis on South Africa’s Rooibos tea I was also eager to try their “Red Raspberry Rooibos” concoction, but alas their booth was filled with interested tasters I had to make due with my one fabulous bite. At $3.35 for a scant 2 oz bar it’s definitely a luxury item, but well worth it on the rare occasion you feel the need to mix your chocolate with your tea. Purchase The Tea Room tea-infused chocolates at their website, www.tea-room.stores.yahoo.net. Image courtesy www.tea-room.stores.yahoo.net.

A Very Merry Unbirthday

2009-07-07T14:31:00.010-04:00

On May 27th, Beth and I were honored to be invited to Dylan's Candy

Bar in New York City to help celebrate her Unbirthday (think Alice in Wonderland). Thus all the funny hats. It was a great time, and we're looking forward to the airing of the party on the Food Network's Dinner:Impossible (maybe my interview about candy corn macaroni and cheese will make the air!). Left: a fun couple decked out in candy outfits mugs for the camera. Center: The unbirthday girl herself Dylan Lauren. Right: Me signing a release form for the Food Network.

What's Hot What's Not: The Mundane and the Fabulous at the All Candy Expo

2009-05-28T14:46:00.008-04:00

In:Licorice Friends

Out: Licorice Foes

For most, licorice evokes childhood memories of wading through their Halloween cache and separating out the hard, chewy candy coated Good & Plenty for Mom and Dad. Long time enemy of children coast-to-coast, licorice has entered the 21st century with hip flavor combinations, a shift from hard chewy sticks to creamy centers, and by the way it’s healthy too! Check out Goetze’s Caramel Cream Licorice: marrying classic licorice taste with their signature creamy centers, they also provide 30% of your daily calcium needs and 11% of your daily fiber.

In:Wax ‘Staches

Out: Wax Lips

Remember biting down onto a big set of giant red wax lips and feeling like the coolest kid in town? Now you can feel that way, but be the adult, masculine man (or woman) you are. Or perhaps you need a quick disguise that you can chew on as a snack later? Enter wax mustaches. Black wax in a delightful grape flavor and classic handlebar ‘stache style affords you a quick and delicious disguise. Check out Wack-O-Wax, available in individually wrapped ‘staches for everyday use.

In: Inhaled Candy

Out: Spray Candy

Spray candy was pretty cool…for five seconds…if you like an outrageously sour liquid sprayed into the back of your mouth, although it always reminded me of antiseptic spray. Gag! Inhaled candy (think smoking a cigarette that looks like an asthma inhaler) allows your natural breathing rhythm to gently mist chocolate over your palette, for zero calories…yes you heard me correctly. The result: you get your chocolate fix quickly, have room in your calorie budget for a brownie later, and look sophisticated while you do it! Check out Le Whif: with original chocolate, raspberry chocolate, mango chocolate, and mint chocolate “whiff” flavors.

In: Peanut-filia

Out: Peanut-phobia

After battling panic-stricken parents of children with peanut allergies and the recent peanut salmonella outbreak/recall the peanut industry needed a break: insert two of the most powerhouse chocolate brands around: Dove and Reese’s. Both have recently unveiled brand new peanut butter products. For Dove, they have finally branched in to the realm of peanut butter with Dove Peanut Butter. It is a rich blend of peanut butter with Dove’s unbelievably smooth milk chocolate, with the signature inspirational quote on the inside of the wrapper. Perhaps capitalizing on the still hot, but not quite recent craze of dark chocolate, Reese’s unveils dark chocolate peanut butter cups. Don’t worry, the recipe for the peanut butter portion remains the same, but purportedly the dark chocolate coating is very pleasant if you’re into a darker chocolate. All in all, these powerhouse chocolate brands are doing their best to turn people back onto peanuts.

In: Chocolate parties

Out: Chocolate pairings

For a while people were experimenting with how to portray chocolate as the upscale, elegant confection that it can be, often sharing the spotlight with beer and wine. Hosting special chocolate/beer and chocolate/wine pairing parties for your friends has now taken the next step and been replaced with an up-to-date pyramid scheme-esque marketing strategies. Here’s the catch: you have to be invited to a Dove Chocolate Discoveries tasting party, similar to a Tupperware party or a visit from the Avon Lady these get-togethers are ways for “associates” to make a little extra spending money and move up the pyramid to the next level, and so on and so on. For only $149 you receive everything you need to host 4-6 tasting parties. Products include chocolate mousse, smoothie and martini mix packets, chocolate pretzels, chocolate dipped strawberries, and much more. And you don’t have to do the work either. You set up the event date, and the guest list and a Dove Chocolate Discoveries chocolatier comes to your house and does all the hard work, and you get all the credit. Similar to Avon and Tupperware, the more you sell at the tasting parties, the more you make, so “what you put into your business is what you’ll get out” exclaims Party Host Tammy Krichmar. Products sold at parties are then shipped to the host’s home to be distributed… a good way for a host to encourage repeat business. I’m not sure that Dove is the new Tupperware, but how can you go wrong with a chocolate party??

In: Partnered mint

Out: Solo mint

Gum makers have been utilizing the breath-freshening almost effervescent quality of mint for decades. In mint alone there are several varieties: spearmint and peppermint to name only a few. But with the popularity of the mojito cocktail (sugar and mint mottled together, then mixed with rum, lime juice and soda) the world realized the power of mixing mint with other flavors. Enter Orbit, the “clean mouth” gum and it’s myriad mint-partnered flavors of gum. Personal favorites include mint mojito, maui melon mint, strawberry mint, and raspberry mint. So well known in Orbit’s obsession with creating new gum flavors, there are joke lists of rejected Orbit flavors circulating the Internet. Personally I don’t think “Kentucky Fried Mint” or “Peppermint Paxil Twist” sound that bad. So maybe they’ve taken it a little far, but Orbit’s new line of mint-partnered flavors are not to be missed.

In: Barbados Cherry

Out: POM/AÇAI craze

Remember when POM and Açai were the cool new super food because of their super high antioxidant content? Watch out…the Barbados cherry is coming to town! Also known as acerola, the Barbados cherry has burst on to the scene, and with its incredibly high amounts of antioxidants and vitamin C it’s definitely the new kid on the block. Reported to have 3000% more vitamin C than orange juice, and it’s off the charts in its antioxidant content. Antioxidants are measured in mmol/g (millimoles per gramme) and compared with 6.9 mmol/g for açai and 18-20 mmol/g for pomegranate; acerola has an astounding 53.2 mmol/g! Food manufactures have used acerola for decades, but its new identity in the confectionary world is the main star in jellybeans. Jelly Belly pairs it with other antioxidant super fruits in their brand new Superfruit Mix, including the Barbados cherry, Açai Berry, Cranberry, Blueberry and Pomegranate. All are made with natural flavors, real juices and colors derived from natural sources. Look for the Jelly Belly Superfruit Mix on store shelves this summer.

In: New wave cherry candies

Out: Old-fashioned cherry cordials

Gone are the days of your Grandma’s cherry cordials, with maraschino cherries swimming in syrup. Not that there’s anything wrong with a cordial now and then, but cherries have been given a makeover in Gimbal’s Cherry Lovers, a vitamin C packed fruit chew, made with real cherry juice. In various colors and heart-shaped, each pack has 9 different luscious cherry identities including cherry cola, cherry daiquiri, wild cherry, bing cherry, cherry cheesecake, chocolate cherry, cherry vanilla, black cherry, and the wild and crazy kiwi cherry chew. In other words a cherry for everyone! Great as a treat or beautiful in a candy dish for Valentine’s Day, Gimbal’s Cherry Loves is a definite improvement over the leaky syrupy cherry candy of the past.

Notes From The PMCA Production Conference

2009-05-11T11:10:00.005-04:00

Every year hundreds of confectionery technologists, manufacturers and ingredient suppliers gather in Pennsylvania for an industry conference that’s been a must-do for confectionery types for over sixty years. Fantastic talks and demos are the main feature of the three-day affair but on the second half of the first day, an exhibition hall is filled with the latest and greatest ingredients and flavors for your ice cream, truffles or hard candy. Here’s a list of my highlights from the 2009 presentations and exhibits:

Make your candy green with Ciranda’s organic ingredients. They offer non-GMO and organic tapioca and agave syrups for use as sweetener substitutes. Along with other products you’ll find organic cocoa butters for your couveture and carnauba wax to polish your jellybeans. Jim Mitchell who works on innovations for the company discussed the business and future of organic ingredients. He even shared recipes and organic formulations.

Hilliard’s Chocolate System displayed their various tempering machines of all sizes next to all the essential utensils for chocolate producers and candy makers from scrapers to thermometers. You can find dippers, coaters, melters and molds in their line-up too. “What’s new?” I asked a Hilliard’s salesperson. “What’s old is new.” a seasoned passerby slyly smiled. Explaining that when it comes to making chocolate, what comes around goes around and he pointed to a marble slab across the hall, conveniently situated in his own booth.

For sparkle lovers, Candurin showed off hand-made macaroons by Cécile Cannone from Macaron Café in New York City. Cécile’s puffy, perfect macaroons were soaked with bold colors and then highlighted with Candurin pearl pigments that can make food from lollipops to truffles come alive. The pigment is derived from naturally formed mica; it’s totally edible and absolutely magical. Perhaps it is time to put some twinkle in your Twinkie.

Madison, Wisconsin based chocolatier, Gail Ambrosius, attended the PMCA conference for her first time and was awed by Gary Guittard’s first rate presentation about the origins of Criollo, Forastero, and Trinitario cacao pods. Guittard Chocolate made origin chocolates produced with beans that were processed under varying conditions for a tasting. “Don’t eat the chocolate made with moldy beans”, Gary cautioned before nibbling on various samples along with an audience of over 400 people. After, just-cut cocoa pods were on display and all had the unique opportunity to experience raw beans pulled out of ripe pods without traveling to an origin growing country to do so.

Just when you think you know all about clingy plastic sold in rolls, there’s more to discover. Thanks to advances in technology, film manufacturers now offer products that provide better barriers to improve the shelf life of your food products. Anisong Pathammavong from Printpack discussed innovations and products in his presentation. They are offering renewable packaging, using sustainable and compostable components. This is a topic top of mind for those who cringe when encasing their lovingly produced pastries or pies in a typical Styrofoam clamshell casket.

Virginia Dare extracts was founded in 1923 and is now a massive flavoring house which supplies coffee, candy and cereal companies with thousands of food flavors from berry for your biscuits to sherry for your sauce. They may be best known for their vanillas but did you know you could buy exotic flavors like arequipe (Colombian caramel) or mamey (a sweet, pumpkin-like fruit with the texture of an avocado) in a bottle?

Sampling Oringer Caramel sure got me sticky but I was pleased to discover that they offer a wide range of cooked sugar suitable for stringing on your pie, covering your apple or layering in your pastry. They’ll help caramelize any confectionery creation: nutrition bar, ice cream and drinks too.

Vice President of Regulatory and Scientific Affairs for the National Confectioners Association, Alison Reich Bodor, discussed the unfortunate salmonella issues that have recently affected the confectionery business. Over the past few months, 100 candy and chocolate companies issued recalls. All were related to one malicious peanut supplier which had detected salmonella twelve times in their peanut factory before being shut down by the FDA and finally declaring bankruptcy. Nine deaths were traced to the tainted peanuts. Alison discussed the food safety focus of the new Washington administration and sadly stated that the because of the outbreak, “The point of entry for small food companies has just become much higher.”

Frederic Loraschi, of Chocolat Frederic Loraschi talked about being an "Artisan Chocolatier". The classically trained confectioner creates his chocolates in his studio in Hummelstown, PA and provides his handcrafted creations to corporations, hotels and restaurants. Defining his artisan chocolates he said, “Each one I put my heart and soul into and no one can copy because each has my signature and personal imprint built in.” After tasting his flavor-filled chocolates just before leaving the convention, I concurred, this gentleman knows artisan indeed.

Beth Kimmerle is the author of four books documenting the history of America's confectionery industry including the Pennsylvania Manufacturing Confectioners Association’s history book, Sweet Times: 100 Years of Making Confections Better.

Beth Kimmerle's Creates With Candy Event!

2009-04-26T21:06:00.003-04:00

The event last Tuesday was so much fun. Thanks to everyone who attended and to candyaddict.com for the fun write up, complete with recipe.

This week I am at the PMCA production conference, the history of which you can find out about in my book, SWEET TIMES. It seems like an amazing chocolate oriented program this year. More notes from the 2009 PMCA conference to follow.

My White Chocolate Krispie OWLS

2009-03-04T11:59:00.005-05:00

I am working diligently on another book. It's about creating things with candy. When I served these owls to some visiting friends this weekend, everyone thought they were a real HOOT. The recipe is very simple. Think of rice krispy treats with organic marshmallow and white chocolate. While your gooey concoction is still warm, it can be molded into the shape of mini nocturnal birds. The eyes are made with purple Skittles but my friends who tasted thought maybe M&Ms would taste better.....any thoughts?

Valentine's Day Article

2009-02-25T16:05:00.004-05:00

Two loving cups for Valentine's Day

This may not be the year you celebrate Valentine's Day in an elegant restaurant. Or maybe you're skipping your intimate lobster dinner at home to trim your budget.
Thank goodness chocolate, the ambrosial route to romance, is still affordable.
Unlike some ingredients that are expensive, chocolate has a luxurious allure while being within reach, according to Beth Kimmerle, a candy and chocolate historian in New York City
"You can get exotic flavors in a [chocolate] bar, and you don't have to spend a lot of money, says Miss Kimmerle.
In fact, if you can't promise your sweetheart the world for Valentine's Day, you can do the next best thing and provide a taste of chocolates from different cocoa-growing regions.
"You can have a fun night tasting bars from all over the world," says Miss Kimmerle, author of "Chocolate: The Sweet History" (Collectors Press). You can also take your chocolate explorations further.
Miss Kimmerle suggests preparing an unusual dessert of chocolate pudding with a fried bacon strip as an accompaniment. Dip the bacon in the chocolate for a taste that's simultaneously salty and sweet.
For another easy and fun dessert, melt semisweet chocolate in the top of a double boiler over simmering water and drizzle it over sliced bananas alternating with salted pecan halves and crumbled macaroons in a tall glass.
Don't overlook hot chocolate as a source for seduction. "The aroma of a chocolate drink wafting through the air is very sexy and romantic," Miss Kimmerle says.
TRIBUNE MEDIA SERVICES

Candy Facts

2009-02-25T10:44:00.007-05:00

Tim Richardson and I were intereviewed for this National Geographic article last Fall and if you haven't read his book, please do so!

Candy Facts: Halloween Treats From Ancient Recipes
Holly Morris
National Geographic News
October 30, 2008

Trick-or-treaters reaching for individually wrapped candy bars this Halloween probably won't stop to wonder about the origins of their sugary treats.

But for anyone with a taste for adventure, the holiday could be an ideal time for a sweet history lesson, as a remarkable number of bygone confections can still be bought or made.

For instance, "most medieval sweets are still around in some form or another," said Tim Richardson, author of Sweets: A History of Candy.

Prehistoric treats such as tree sap, honeycomb, and raw sugarcane might not be popular anymore as stand-alone foods.

There are, however, several old-school items that may delight, surprise, or perhaps repulse your Halloween guests.

Dates and Figs

Whether date and fig concoctions count as true candy is up for debate. But the ancient Romans ate them as sweets—and left behind detailed recipes.

One first-century A.D. treat, recounted in Sweets, calls for mashed figs with cumin, fennel, anise, and sesame seeds rolled into balls. (A version made by National Geographic News found no takers, perhaps due to the overpowering smell of cumin.)

The lumps can be wrapped in fig leaves for added authenticity or for easy distribution.

If spiced fig wads sound unappetizing, consider that Romans also ate dormice for dessert, feeding figs to the small rodents to sweeten their meat before baking them in pies.

Another first-century A.D. Roman recipe, also noted in Sweets, was more tolerable to modern palates: pine nut-stuffed dates, rolled in salt and fried in honey. (National Geographic testers said the confections tasted like salty, crunchy caramels.)

Candied Everything

Europeans first encountered sugar sometime during the Crusades, which began around A.D. 1000 and brought Crusaders into contact with Arabic cultures already producing the now-common substance.

For the Europeans, sugar was "this brand-new spice that was riveting and life-changing for a lot of people," said Beth Kimmerle, author of Candy: The Sweet History and Chocolate: The Sweet History.

"It could preserve fruit, [so] people were then able to transport things."

Venice was the first city to import candied edibles from the Middle East, North Africa, and Asia. The first confectioners opened up shop in the Italian city by 1150.

Medieval cooks were soon candying herbs, whole citrus fruits, and flowers, many of which can be found today made just as they were hundreds of years ago.

Candied violets, for example, remain popular in Europe and can be bought from online retailers.

"Lots and lots of candied violets are made everywhere—Spain in particular loves them," Sweets author Richardson said.

The fragrant petals "seem to occupy your nostrils rather than your mouth," he said. (National Geographic testers found the sugared flowers to taste like Fruity Pebbles cereal.)

Hard Candy

Rock sugar is better known today as a grade school science experiment: Boil sugar in water, put it in a jar, drop in a stick or a thread, and wait for sugar crystals to form. It was also one of the first candies, Sweet History's Kimmerle said.

Flavored boiled sweets—the modern Jolly Rancher is an example—developed alongside candied fruits.

"They were a cheap version of the expensive stuff—an imitation of real candied fruit," Richardson said.

Hundreds of varieties of hard candy are still made in Britain, he noted.

Nuts

Almonds were much favored in the medieval Middle East, where the almond-based marzipan, nougat, and torrone originated.

Spain and Italy "both still make really, really first-class torrone," Richardson said. The stuff is easily found at Italian grocery stores in individually wrapped bricks.

Candied nuts came into vogue along with candied fruit. Italians in particular "went crazy for" what's now called the Jordan almond (not named for the country, but from the French/Spanish word "jardin," or garden), Kimmerle said.

"Often in Europe you can find confectioners doing processes that are very similar to what it would have been like back in the day. The Jordan almond is a perfect example," she said.

And India still serves sweet paan, a variety of candied spices and nuts similar to those described in ancient texts, Richardson said.

Gummies

Gummy worms' roots are in medieval Islamic pharmacies, Richardson said.

From the seventh and eighth centuries onward, gums—made from sugar, fruit, and gum arabic (the sap of the acacia tree)—were used to soothe sore throats and other ills.

The French became masters of gummy-making in the 17th and 18th centuries.

Now the favored supplier is Germany, home of gummy bear pioneer Haribo, although today's gummies are far chewier than those of antiquity.

Dark Chocolate

Until the late 1800s, chocolate was primarily a drink, not a snack.

Europeans were probably the first to make it into a bar. Later, when milk was added, it became a sweet for the masses, Kimmerle said. But before that, chocolate was dark.

A particularly early reference to bar chocolate was made in the 1700s by none other than controversial French aristocrat the Marquis de Sade, who was imprisoned in the 1800s on suspicion of insanity.

"He's in prison and he writes to his wife asking her to supply him with chocolate dainties. The chocolate she sent previously wasn't very good," said Louis Grivetti, a professor of nutrition science at the University of California, Davis, and co-author of Chocolate: History, Culture, and Heritage.

The marquis's spouse had probably sent a dark bar with "a modest amount of sugar to dull the very bitter taste," Grivetti said.

Today, high-cacao—aka very dark—chocolate is once again the fashion.

Candy connoisseurship is up generally, Richardson said, with "a lot more emphasis on expensive sweets."

Cacao fruit or cocoa pods

2009-02-19T10:19:00.005-05:00

The cacao pod or fruit from the cacao tree has a rough, thick rind. I often describe the size and shape of the fruit as "like a Nerf football" except they are yellow, orange, purple or a combination of these colors. The fruit is filled with a fleshy, sweet pulp called 'baba de cacao' in South America. There are typically about 40 large seeds (beans) that are fairly soft with a harder center and a white, pinkish color. The beans are fermented, dried and roasted and are used to make chocolate! Here is an image of a cacao or cocoa pod from my collection.

Penuche

2009-02-19T09:36:00.005-05:00

We had someone write in and ask about Penuche. New Englanders call this yummy confection Penuche Fudge, while candy lovers from the South call it Brown Sugar Fudge. There's even a few spelling variations but mostly they're referring to the same velvety, caramel flavored fudge.

It's a candy in the fudge group, typically made with brown sugar, milk or cream, butter, and often nuts. However, it does not contain chocolate, and it is made with brown sugar instead of white granulated sugar that is used most for fudge recipes. When made properly penuche has a creamy, caramel flavor. I would also add that if you use condensed milk, it can have a dulce de leche type of mouth-feel. If you like butterscotch, caramel, and brown sugar flavored candies, this will become an all-time favorite.

The nuts used are generally pecans, but walnuts and other nutmeats can be used too. I have made it myself with dry (not oiled) Spanish marcona almonds and it's heavenly. Pecans lend a sweet, full flavor and walnuts balance the sweet with that earthy, bitter note.

Like all good fudges, Penuche should have a smooth, creamy texture that isn't grainy. To properly cook Penuche fudge you will need a candy thermometer. Make sure to invest in a thermometer that clips onto the side of the pan. The fudge will need to cook to 237 degrees, or what candy makers refer to as the soft ball stage.

Nancy wrote in with this question: I made penouche fudge and followed the receipe. The fudge turned out delicious but isn't smooth and creamy like it is supposed to be. It is a little on the dry side and pieces break off easily. What is the cause for the lack of smoothness?

We took a poll and thought she overcooked (or undercooked) the recipe. We asked if her thermometer was working and well cleaned before inserted into her pot. We also inquired if she used heavy cream. Well, she made the fudge again and it turned out perfectly. We asked for her recipe and promised to share with our candy lovers. Here is Nancy's "Penouche" (her spelling) recipe:

2 c. heavy whipping cream
1 T. corn syrup
2 c. sugar
1 c. firmly packed brown sugar
3 T butter
1/2 c. white chocolate (2 to 3 ounces)
1 1/2 c. pecans

Line an 8-inch square baking pan with plastic wrap*, set aside.

In a heavy 6 quart pan (I use an old pressure cooker), combine cream, corn syrup and sugars. Place over medium
low heat (cooked on electric stove, dial set at 5) and stir with a wooden spoon until mixture comes to a boil.

Cook, stirring occasionally, to 236 or soft ball stage. Remove from heat. Without stirring, add butter. Let stand
until thermometer cools to 210.

Without stirring, add chocolate. Let stand 1 minute. Remove thermometer. Add nuts and stir with a wooden spoon
until chocolate is melted and butter is incorporated. Candy should be thick and creamy. Scrape into prepared pan.
Refrigerate 3 hours or until firm. Cut into 1 inch squares. Makes 64 pieces. Store in cool place.

*note can also use parchment paper instead of plastic wrap.

A Chocolate Experience

2009-02-10T12:09:00.003-05:00

I just found this vintage Hawley and Hoops card in my collection. Happy Valentine's Day!

I am off to "A Chocolate Experience with chocolatiers Jacques and Hasty Torres". This invitation-only “Talk and Tasting” will highlight the versatility of chocolate and cocoa, including potential health benefits and unique, new recipes. I will bring back a recipe for you!

MUDSLIDES from “A Year in Chocolate: 80 Recipes for Holidays and Special Occasions” by Jacques Torres were featured a the the Chocolate Experience and slide they did....into many mouths. Here's his recipe for these delicious super-chocolatey cookies.

1 pound 60% bittersweet chocolate, chopped
1 pound 60% bittersweet chocolate, finely chopped
6 ounces unsweetened chocolate, chopped
½ cup plus 3 tablespoons all-purpose flour
2 ¾ teaspoons baking powder
1 ¼ teaspoons salt
5 large eggs, at room temperature
6 tablespoons unsalted butter, at room temperature
2 ¼ cups sugar
1 ¼ cups chopped walnuts

• Preheat the oven to 350ºF.
• Line 2 cookie sheets with parchment paper or silicone mats, or use nonstick pans.
• Combine the 1 pound chopped bittersweet and the unsweetened chocolate in the top half of a double boiler.
• Place over (not touching) gently simmering water in the bottom pan and heat, stirring frequently, until
completely melted.
• Remove from the heat and set aside.
• In a bowl, stir together the flour, baking powder, and salt and set aside. Crack the eggs into another bowl
and set aside. In the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed until
very light and fluffy. Add the sugar and beat until well blended. Add the eggs and beat just until incorporated.
Then add the melted chocolate and beat to combine.
• On low speed, add the flour mixture a little at a time, beating after each addition until incorporated before
adding more.
• Remove the bowl from the mixer and fold in the finely chopped chocolate and the walnuts with a rubber
spatula. To shape the cookies, scoop out a heaping tablespoonful of the dough, form them into balls, and
place them on the prepared baking sheets, spacing the balls about 1 inch apart. Bake the cookies for about
15 minutes, or until set around the edges.
• Remove from the oven and transfer the cookies to a wire rack to cool slightly. Serve warm. Leftover cookies
can be stored, airtight, at room temperature for 3 days or tightly wrapped for 1 month.

5 Sweetest Spots in America

2009-01-20T15:18:00.009-05:00

I wrote this for a travel magazine a while back but wanted to re-publish for my readers here. Enjoy!
5 Sweetest Spots in America

America’s candy history started long before early colonists threw out their English tea and began to drink more cocoa. Native Americans specialized in small batches of maple sugar candy. By the turn of the century, Milton Hershey was producing a 5-cent milk chocolate bar available to the masses. Today, many local confectioners are hard at work making their sweet stuff the traditional way while many are adding innovative twists to classic favorites.

Wilbur Chocolate Museum, Lititz, PA

Nestled in the heart of Amish country is a sweet secret. Here you’ll find Wilbur Chocolate’s store and museum. Wilbur Buds are the company’s most popular and treasured treat. While sampling your chocolate stash watch while plump marshmallows are dipped into vats of creamy chocolate in Wilbur’s vintage style candy kitchen. Their vast collection of beautiful antique candy tins, cocoa artwork and advertising will captivate.

Li-Lac Confections, New York, NY

Located on Christopher Street in New York’s West Village for more than 80 years, this confectioner recently moved to a brand new Greenwich Village location. What hasn’t changed is their quality candy. From fresh fudge to French Rolls, they still make chocolates the old-fashioned way using formulas developed in 1923 by Li-Lac's founder, George Demetrious. For additional sweet satiation head uptown and slip into Dylan’s Candy Bar for a real candy extravaganza.

Ferry Building, San Francisco, CA

The historic Ferry Building Marketplace located along the Embarcadero at Market Street offers everything from artisan cheese to fresh local fish. This gourmet mecca is also the sweetest spot in town. Miette Patisserie is a dainty little pastry shop offering handmade cupcakes and cookies. Located right next door you’ll find Scharffen Berger Chocolate Maker. This fine chocolate shop carries handmade chocolates and bars, cocoa powder and sauces. If you have room be sure to stop by Recchiuti Confections for a lemon verbena chocolate.

Vosges Haut-Chocolat Boutiques, Chicago, IL

With three urban locations lucky Chicago visitors will never be far from a Vosges Haut Chocolat store. Daydream and indulge in their retro style lounge in Lincoln Park. With flavors of curry, black sesame and rum, Vosges’ tasty truffles will take you to India, Japan and Jamaica. Vosges' exotic truffles are made from the freshest and finest ingredients, each hand picked by owner and master chocolatier, Katrina Markoff.

Schimpff Confectionery, Jeffersonville, IN

The Schimpff family has been making candy in Jeffersonville since 1871. Their unique shop in Jeffersonville's downtown historic district comes complete with a 1950s soda fountain. Old-fashioned candy jars and turn-of-the century equipment instantly transport you back to the good old days of homemade sweets. While there, check out Schimpff's impressive collection of American candy memorabilia and take home a tin of Horehound Drops.

WNBC Homemade Holiday Gifts! Beth's Gingerbarn

2008-12-13T19:07:00.003-05:00

Gingerbarn Instructions

Making gingerbread houses is a traditional art form in many European countries and dressing up a typical gingerbread house as a classic country barn can be a new holiday project for everyone to enjoy. From start to finish the project will take 3-4 hours, so spread it over a few days and take your time. The results are worth it as this Gingerbarn makes an enchanting centerpiece for a party or a wonderful gift and adds sweet country style to any season!

For the Gingerbarn you will need

1. Gingerbread recipe
2. Royal icing recipe
3. Rolling pin
4. Cookie sheets
5. Pastry bag & tip
6. Sharp paring knife
7. Scissors
8. Cardboard for patterns & barn base
9. Recycled potato chip or tall can (for silo)
10. Red construction paper (for silo)
11. Tennis ball (for silo top)
12. Aluminum foil (for silo top)
13. Double stick tape (for silo)
14. Toy barn animals (for décor)

To decorate the Gingerbarn you will need
1. (1) package of 5 Flavor Life Savers® (for Barn Hex)
2. (1) package Wint O Green® Life Savers (for cupola)
3. (2) packages of Hubba Bubba Gummi Tape™ Shocking Strawberry™ (for barn siding)
4. (5) to (10) licorice pieces, cut in small pieces (for pathway)
5. Chocolate graham crackers (for cupola)

Instructions

1. Make your favorite gingerbread dough recipe according to instructions. While chilling and before rolling dough, cut out barn patterns from sturdy cardboard.

2. Roll out one-third portion of the dough 1/4 inch thick on a surface dusted lightly with flour. Place cardboard patterns for barn front and two sides on rolled dough. Using a sharp knife, cut around patterns. Remove excess dough; reserve with remaining dough for rolling other barn pieces.

3. On barn front cut two doors using a sharp paring knife cut but do not remove dough. Lightly, cut a circle outline above front barn doors.

4. On side pieces, cut doors, again keeping dough in place. Cut side windows completely; remove dough pieces and add to reserve.

5. Cut red and green Life Savers candies (one of each) into small pieces and place inside circle to create hex. Be sure to place into dough above door before baking.

6. Repeat process; roll and cut barn back, four roof pieces and base with remaining dough.

7. Bake pieces according to instructions. Remove gingerbread from oven. When gingerbread is still warm, re-cut the doors from front and side and remove; cool on pan for a few minutes. Finally, transfer all pieces to a wire rack to cool completely. Let all pieces dry completely, preferably overnight.

8. Meanwhile, using scissors to trim to size, cover potato chip can with red construction paper. Join seams by using double stick tape along edge of paper. Cover tennis ball with aluminum foil and place in top of can.

Instructions for Gingerbarn assembly:
1) Cut a 14x11-inch piece of cardboard for the base of the barnyard. Cut two pieces of cardboard from the barn back pattern for roof supports.
2) Prepare royal icing according to instructions and insert small amount into bottom pastry bag with tip. Refill pastry bag with icing as needed throughout project, never filling bag too full. As it’s the “glue” for the house and candy, always use generously.
3) Assemble four barn sides onto gingerbread base. To join barn sides to back and front pieces, pipe icing cleanly along edges to be joined. Press barn pieces together and hold for several minutes. Once four walls are firmly together on gingerbread base, adhere to cardboard base with frosting. Then insert your two cardboard cutouts into center of barn. Secure with icing to sides of barn. Let dry completely, preferably overnight.
4) Using scissors cut sour tape into strips to create vertical barn siding. Carefully using icing like glue, apply siding to barn sides. Using royal icing, apply doors to front and sides, adding zigzag barn pattern to doors.
5) Using small amount of icing on feet, add cow to inside of barn, so she’s peeking out of side window.
6) Pipe frosting on top edges of barn and center supports. Press roof pieces into place, holding for several minutes to insure proper fit. Pipe frosting into seams between roof pieces. Let roof dry completely before adding cupola.
7) Using sharp knife cut several chocolate graham crackers cut into quarters. With four pieces, use icing to adhere cupola walls to roof. Then, cut four triangle pieces of graham cracker. Using icing, adhere triangles to form peak. Once completely dry, add Life Saver candy to peak.
8) Cut licorice into small pieces and make licorice pathway. Using scissors cut a small heart from Sour Gummi Tape® and adhere to center of hex.

New York Chocolate Show

2008-11-05T10:21:00.006-05:00

Come to the NY Chocolate Show FRIDAY, NOVEMBER 7 and watch my culinary demonstration from 5:30-6:15 pm. Directly following, I have a book signing scheduled and will have copies of all three of my book titles. This year the show is at Pier 94 on 12th Avenue and 55th Street.

I will make and sample my BLACKBERRY TRUFFLES.

My CANDYCAKE Halloween Treats

2008-10-30T11:46:00.007-04:00

Many of you heard my Martha Stewart radio segment on Monday and have requested the recipes for my Halloween items which I talked about on the show. Please find them here and be sure to have a spectacularly spooky HALLOWEEN.

A Sampling of Beth Kimmerle's Collection for Sapporo Chocolate Museum

2008-10-15T15:43:00.002-04:00

Japan Chocolate Museum Exhibit Opens

2008-10-15T13:41:00.005-04:00

I began collecting chocolate and confection related antiques and artifacts while working for the venerable American chocolate maker, Fannie May Candies. While there I became curious about confectionery related advertisements, trade cards, boxes and molds for historical research but I also desired to preserve the art and craft of America's confection work. It was my collection that essentially led to the publication of my three books on the history of candy and chocolate.

My, Chocolate: The Sweet History book was on sale several years ago at the New York Chocolate Show. After I demonstrated a recipe on spicy hot chocolate, I had a book signing and greeted many folks. After the show I received a rather mysterious phone call from someone who had purchased a copy of my book and was interested in my collection. After a brief discussion it was clear that the mystery caller was calling on someone's behalf. This someone was interested in purchasing my collection.

At the time, my collection was partially cataloged and boxed away in several locations so I was unsure of exactly what I had. But, as it turned out, I had thousands of items. I started in on the task of cataloguing each and every one so I could inform this secret potential buyer what I had. I curated the best items and the buyer came from around the globe to visit my office in New York. Impressed with my collection, curating and cataloging, he offered to purchase the majority of my collection.

Selling my items was extremely difficult. Each of these things each had a story and many had guided my research; they'd been friends for years. They were interesting, beautiful and no longer produced. They were, in summary, my passion. But deep down I knew that clearing out the old would somehow make room for the new and the thought of them on display for the world to appreciate and not locked in a box was interesting to me. Now, I am happy to say, my cherished collection is part of a larger Chocolate Museum located in Sapporo, Japan and I am indeed, thrilled.

Beth Kimmerle’s Catskill Blackberry Truffles

2008-09-05T13:58:00.006-04:00

I have a house upstate NY and come August we’re completely surrounded by luscious blackberry bushes. Just when you think you’ve picked the motherload, another bush with purple bursting berries will greet you. The berries end up everywhere: in salads, breads and marinades but when paired with chocolate, they are so heavenly.

Ingredients:

• 1 cup (8 oz.) heavy cream
• 16 oz. (1 pound) semi-sweet chocolate, chopped
• 2 tablespoons softened unsalted butter
• ½ cup fresh blackberries
• ¼ cup tablespoons Chambord Liqueur
• ½ cup cocoa powder for coating
• ¼ cup confectioners’ sugar for coating

Directions:

In a small saucepan bring Chambord Liqueur to a boil. Add blackberries and cook for about 15 minutes or until liquid is mostly reduced. Set aside.

In a medium saucepan, bring cream to a light boil. Once boiling, immediately turn off heat and add chopped chocolate and butter to pan. Let sit for a few minutes, until chocolate is mostly melted. Then, stir gently with a rubber spatula until smooth.

Add cooked berries to chocolate and stir with rubber spatula. Transfer truffle mix to metal bowl.

Tightly cover and refrigerate for several hours or overnight until it is cool and firm.

Sift cocoa powder and confectioners sugar together in small bowl. Scoop out tablespoon of chocolate, and with hands, roll into a ball. Roll rounded truffles in cocoa powder mixture. Place finished truffles on plate or lined baking sheet. Continue forming and coating truffles with remaining chocolate. If chocolate becomes too warm, place back in the refrigerator.

Refrigerate in airtight container until ready to serve. Serve at room temperature.

Wine + Chocolate Event

2008-08-26T19:11:00.001-04:00

Sandy Roche, Hostess August 15, 2008
Chocolate and Wine Pairing
With Beth Kimmerle

First Flight

WINE:

Le Colture Prosecco di Valdobbiadene

Has a balanced combination of fruity and floral aroma and taste, in a slightly sweet bubbly structure. A great pre-dinner sparkler, it’s also terrific with sweets.

Saniger Cava Vintage Brut

This grape estate is located near Barcelona. The winery was taken over by the Franco Regime and has since reinvented itself. A dry brut, it’s refined and produced in a manner similar to Champagne.

CHOCOLATE:

Scharffen Berger 41% Cacao Milk Chocolate

An extraordinarily high cocoa content milk chocolate with rich caramel flavors.

Second Flight

WINE:

Fazi Battaglia Verdicchio 2007

A smooth, chilled aperitif, Verdicchio is an uncommon grape. The name is a derivative of the word “verde” (which means green in Italian) due to its slight green/yellow hue. It holds welcoming fruit and almond notes.

CHOCOLATE:

Scharffen Berger 62% Cacao Semisweet Chocolate

This not overly sweet, semisweet offers hints of citrus and honey.

Third Flight

WINE:

Charles Krug Cabernet Sauvignon Yountville-Napa Valley 2005

The wine is made in Bordeaux-style using NEARLY 80 percent cabernet sauvignon with a blend: 79% Cabernet Sauvignon, 9% Petit Verdot, 6% Syrah, 2% Cabernet Franc, 1% Merlot, and 1% Carignan. The cab grape taste stands strong with herbs and currant. You may taste some coffee and cocoa in the rather long finish.

CHOCOLATE:

Scharffen Berger 70% Cacao Bittersweet Chocolate

A complex, “almost” dark chocolate with real fruitiness and a lasting finish.

Fourth Flight

WINE:

Prager Tomas Port 2004

This sweet, brandy fortified wine is made in the "vintage style port" tradition and is produced from two varieties of grapes grown on the estate in Calistoga, CA. This full-bodied Port has evolved into the taste of candies cherries, spices and a hint of caramel. Tomas can be enjoyed now, but will improve with a few years of bottle age.

CHOCOLATE:

Scharffen Berger 82% Cacao Extra Dark Chocolate

A rich bar with dried fruitiness and spice flavors.

CHOCOLATE:

Assortment of hand-rolled truffles made with Scharffen Berger 70% Cacao Bittersweet Chocolate and rolled in Scharffen Berger cocoa powder. Flavors include: Fresh Picked Blackberry and Honey.

And

Beth Kimmerle’s Soft Salted Caramels, made with Scharffen Berger 62% Cacao Semisweet Chocolate and sea salt.

Time To Make The Soft Salted Chocolate Caramels

2008-08-26T18:39:00.007-04:00

Here's the truth. I have been away, making caramels. A page ran in Domino Magazine about my 10 favorite things and in my list and I included my soft chocolate caramels. Not because it was convenient but because they are.

They are not just any caramels. I demonstrated how to make them at the New York Chocolate show last year and something happened. Folks started hovering around me. Considered questions were asked like, how do you pronounce it, "car-ah-mel" or "care-a-mel"? What sort of salt do you use? What...

Description: Soft, NOT stringy. CHOCOLATELY, not vanilla. KISS wrapped, not mass produced. Tender, sweet like the season's perfect ear of corn. Here's the catch. SALTY and sweet. Not overly but a hint. Another kiss....sea salt. French.

So, this page ran in the August issue of Domino and orders came in. Lots of orders.

There you have it. I have been away making caramels. THOUSANDS of pieces. Hand-wrapped, hand-made, heavy cream, the works--the old fashioned way. At one point, before the article ran I contacted a manufacturer. I sent him my recipe specs and a few days later I received a candy caramel package in the mail. But they were not my caramels. They were good, sorta close, but they were not hovering caramels.

For those who ordered my Soft Salted Chocolate caramels from Bigtipscandy.com seen in Domino; thanks for hovering. A kiss wrap for you.

Want the recipe? Email me!

Chocolate Mystery Chest Deepens

2008-07-09T22:18:00.000-04:00

Okay, here is a story. Either it's a total hoax (ala the sixth foot in Vancouver) or a genius marketing ploy.

CHOCOLATE CHEST MYSTERY DEEPENS

Have you ever played the game "What would you take if you were stranded on a desert island and could take only ONE thing"? What if someone is stranded and their only thing has washed away?

What if New Zealand had a different April Fools Day?

Chocolate Pirate's Booty! Ahoy, someone call the people in product development.

Make a note to call Daniel at Cadbury and tell him that he should never say never because as the PR folks would say, "It just works".

Reasons:

Low cost > high return (flea market trunk+ trip to beach+product=international newspaper story)
Follows consumers fascination with foot on beach. Expecting dead body....find CHOCOLATE. Hip, hip, horray!
Free chocolate with slightly edgy risk (expired date) When quotes appear that the product is still DELICIOUS after being waterlogged and expired, plus other glowing testemonies= priceless.

Chocolate companies, fill your chests!

Vanilla Ice Cream

2008-07-08T09:28:00.000-04:00

My family takes our ice cream very seriously. While in high school my father worked at a shop called Van Dyke's in Ridgewood, New Jersey. As children we learned all about how Van Dyke's made ice cream and I never tired of stories about behind the scenes at an cream store. I was fascinated with dry ice.

We always stopped for ice cream and grew intimately acquainted with watching pewter scoops meet frozen, flavored cream from the other side of a ice cream case.

When we'd visit southern CA we pined for Balboa Bars. They are a vanilla ice cream brick, on a wooden stick, dipped in chocolate and then rolled in roasted peanuts. I think you could get fancy with other ingredients, jimmies and such but we stayed pretty close to the original. Cold Stone Creamery has got nothing on them.

Everyone had their signature flavor. My sister Molly loved chocolate chip mint, always. Kate, somewhat older and wiser, was into exotics like peanut butter and chocolate or coffee. I liked vanilla. I think as a kid it was something that I could fully count on. Early on I was wild: I chose flavors like bubblegum and rocky road. But to my dismay I would find that the soft pieces of chiclets or marshmallow had taken on a strange gummy texture, ruining the whole experience. Inclusions were dangerous. Vanilla (French, if available, was okay) on a cake cone was my thing.

This 4th of July was festive with guests and visitors. I spruced up vanilla ice cream with a home made chocolate sauce and a few almonds. Alan's right again: it's still a classic.

Greek Yogurt with Honey

2008-07-02T14:04:00.000-04:00

I realize that I promised more about vanilla ice cream, petite fours and See's Candy but I tasted something at the show which has occupied my mind since. Fage Yogurt. Total (full cream) with honey. It's velvety, rich with heavy cream and pleasingly sweet. It reminds me of a perfectly produced, thick, creme fraiche.

When I was in Turkey, we had yogurt for almost every meal. It was made into sauces for lamb dishes, blended into fruit drinks and served with nuts and honey at breakfast. When I came home I was disappointed to find that the stateside yogurts never matched what I experienced in Turkey. But slowly, over the past five years or so, the category of yogurt has really taken off.

I still can't find Falim gum anywhere. My Istanbul Intergum visit will be another post.

Well, Antonios Maridakis, the VP of sales and marketing at Fage USA tells me that Fage is now local to New York. They have a big, beautiful new facility in Johnstown, New York. They purchase their milk locally and produce in the Greek style. Meaning that the whey is separated after being heated, making the yogurt thicker and suitable for cooking too.

Yes, Alan Richman is correct. Greek yogurt with honey is a great treat. And now it's local too. Madzhik!