Confectionery

Jigsaw

100

original color/shape for candy canes - why that shape

white hooks, hang on Xmas tree

200

3 major choc brands

netsle, Mars, modelez, ferrerro, Ghirardelli, hershey

300

what is gelatin and what candy is it used to make

animal collagen, gumming/binding agent, marshmallows

400

OG name for cotton candy

where was it sold most at 

occupation for creator of cotton candy

fairy floss

fairs

dentist

500

1. Black Forest gummy bears were made in…?

2. The first gummy bear company was made in…? 

3. Gummy bears were first introduced in…?

4. Gummy bears were inspired by the..?

1. 1988

2. 1922 

3. Germany

4. Dancing Bears at german festival 

Crystalline vs. Non-Crystalline

100

Define crystalline

Crystalline candies have a smooth yet structured texture due to the presence of many small sugar crystals.

200

Define non-crystalline

Non-crystalline candies lack sugar crystals and have a smooth, chewy, or hard texture.

300

2-3 examples of crystalline candies 

• 
  

  • Fudge – Soft and smooth because of tiny, controlled sugar crystals.

  • Fondant – Used in fillings and icing; has a creamy, smooth consistency

  • Maple sugar candy 

400

2-3 examples non-crystalline

• Caramel – Smooth, chewy texture achieved by preventing crystallization.

• Toffee – Hard, glassy texture from sugar being cooked to high temperatures without crystallizing.

• Lollipops & Hard Candy – Made by boiling sugar syrup to the hard crack stage and then cooling rapidly.

• Gummies – Do not involve sugar crystallization but rely on gelatin or pectin for structure.

500

compare how crystalline vs non-crystalline are made

CRYSTAL

• These candies are carefully controlled to allow small, fine sugar crystals to form, which give the candy a smooth and creamy texture rather than a gritty one.

Key Characteristics

• Contains a controlled number of tiny sugar crystals to maintain a soft, creamy consistency.

• Usually made by agitating (stirring) the sugar mixture as it cools, which encourages small sugar crystals to form.

• The final texture depends on how well crystallization is controlled.

• Often made at lower sugar concentrations than non-crystalline candies.

NON-CRYSTAL

• The goal is to prevent crystallization, which gives the candy its glossy, smooth, or sometimes sticky consistency.

Key Characteristics

• Sugar is kept in a completely dissolved state, meaning no crystals form.

• Often requires the addition of interfering agents like acids (e.g., citric acid, vinegar) or invert sugars (e.g., corn syrup, honey).

• Cooked to a higher temperature than crystalline candies, leading to a firmer or more brittle texture.

• Typically not stirred once removed from heat to prevent unwanted sugar crystal formation.

Sugar Cooking Temps

100

describe soft crack stage + candy example 

Soft Crack Stage (140°C / 285°F) – Used in toffee, butterscotch.

• Description: At this stage, sugar forms soft, brittle threads when dropped into cold water. It’s the ideal stage for candies that need a chewy, but not hard, texture.

• Candy Examples: Toffee, butterscotch, brittle, some types of hard candy.

200

describe firm ball stage + candy example

Firm Ball Stage (120°C / 250°F) – Used for caramel.

• Description: At this stage, sugar forms a firm ball when dropped into cold water. It’s used for candies that need to be firm yet pliable, like chewy caramels.

• Candy Examples: Caramels, nougat, taffy (slightly firmer versions), maple sugar candy (firmer, bite-sized pieces with a sugar crystallized texture).

300

describe soft ball stage + candy example

Soft Ball Stage (115°C / 240°F) – Produces soft candies like fudge.

• Description: When dropped into cold water, the sugar forms a soft ball that can be flattened between fingers. This stage is ideal for creating chewy or soft confections.

• Candy Examples: Fudge, pralines, fondant, soft caramels.

400

describe hard Crack Stage + give candy example 

• Hard Crack Stage (150°C / 300°F) – Lollipops, brittle.
  
  

  • Description: Sugar reaches its hardest and most brittle stage at this temperature. It is used to create very hard candies that shatter when broken.

  • Candy Examples: Lollipops, hard candy, peanut brittle, rock candy, sugar glass.

• 
  

500

List 6-7 sugar temp steps in order from lowest heat to high heat with estimated temps

• Low temp melting point (<200 F)

• Thread Stage (110°C / 230°F) – 

• Soft Ball Stage (115°C / 240°F) – 

• Firm Ball Stage (120°C / 250°F) – 

• Hard Ball Stage (130°C / 270°F) – 

• Soft Crack Stage (140°C / 285°F) – 

• Hard Crack Stage (150°C / 300°F) – 

Chocolate/Vocab

100

3 types chocolate + cacao solids vs. butter (high cacao to low)

Dark Chocolate – 50-90% cocoa solids, bitter, rich in antioxidants.

Milk Chocolate – 20-50% cocoa solids, creamy, contains milk solids.

White Chocolate – No cocoa solids, only cocoa butter, sugar, and milk

200

what is lecithin

emulsifier from soy helps blend fat

• 
  

300

compare real vs artificial sugar - how impact blood sugar and examples of each

• natural = glucose/sucrose

• artificial = aspartame and sucralose more concentrated less calories no spike blood sugar

400

Compare mono vs. disaccharide and examples of each

• Definition: The most basic form of sugar, made of a single molecule.

• Characteristics:

• 
  

  • Quickly absorbed into the bloodstream.

  • Provides immediate energy.

• Examples:

• 
  

  • Glucose – Found in fruits, honey, and blood sugar.

  • Fructose – The sweetest natural sugar, found in fruits and honey.

  • Galactose – Found in dairy products, part of lactose.

Definition: Made up of two monosaccharides joined together.

Characteristics:

• Must be broken down by enzymes before absorption.

• Provides a quick source of energy but takes slightly longer to digest than monosaccharides.

Examples:

• Sucrose (Glucose + Fructose) – Table sugar, found in sugarcane and beets.

• Lactose (Glucose + Galactose) – Found in dairy products.

• Maltose (Glucose + Glucose) – Found in malted grains, used in brewing and fermentation.

500

define tempering and conching and bloom (what this is and how to fix it)

 

Tempering – A heating and cooling process that stabilizes cocoa butter crystals for a smooth, glossy finish.

Conching – A process in chocolate-making where chocolate is mixed for hours to improve texture and remove bitterness.

Chocolate bloom, a white or grayish coating on chocolate, occurs due to either fat or sugar crystals migrating to the surface, often caused by improper storage or temperature fluctuations, but it's still safe to eat (must retemper)

Fascias

100

Where does most chocolate come from, what country/area is main producer

South/Central America + West Africa (Ghana)

200

What food science company is top producer of chocolate 

unique about chocolate making - what type of leaf required to properly ferment cocoa bean

Cargill

banana leaf

300

describe history behind chocolate production 1000s - 100s years ago

what was chocolate originally used for food and why

mayans 1000s years ago, 1st to harvest, chocolatte drink bitter health drink drunk by royals, aztecs next continued this once conquered mayanas, columbus in 1502 discovered it, cortez conquered aztecs added sugar made sweet drink (hot chocolate)

400

describe processing of how to go from cocoa bean to chocolate bar - each step

Harvesting the Cocoa Beans

• Cocoa pods are harvested from cocoa trees. The pods are cut open to extract the cocoa beans, which are covered in a pulpy white coating. Each pod contains 20-50 cocoa beans.

2. Fermentation

• The beans are placed in shallow containers, often banana leaves, and left to ferment for 5-7 days. During this process, the beans undergo a chemical transformation, and the pulp around the beans turns acidic. Fermentation helps develop the beans' flavor and reduce bitterness.

3. Drying

• After fermentation, the beans are spread out in the sun to dry for several days. This reduces the moisture content of the beans, preparing them for storage and transport.

4. Roasting

• The dried beans are roasted at high temperatures (usually between 120°C to 140°C / 250°F to 285°F). Roasting helps bring out the chocolate flavor by breaking down compounds and developing aroma. The beans also lose some of their bitterness during roasting.

5. Cracking and Winnowing

• Once roasted, the cocoa beans are cracked to break the shells. The resulting mixture of cocoa nibs and pieces of shell is called cracked cocoa. The winnowing process separates the shells from the nibs, which are the edible part of the bean.

6. Grinding (Cocoa Liquor Creation)

• The cocoa nibs are then ground into a fine paste called cocoa liquor (also called cocoa mass). Despite the name, this is not alcoholic; it's simply a mixture of cocoa solids and cocoa butter (the fat of the cocoa bean). The heat generated by grinding causes the fat to melt and form a thick paste.

7. Mixing (Ingredients Addition)

• The cocoa liquor is then blended with sugar, milk powder (for milk chocolate), and additional cocoa butter (to adjust the consistency and texture). Other ingredients such as vanilla, emulsifiers (like soy lecithin), and sometimes lecithin are added to smooth out the chocolate and improve its flow during production.

8. Conching

• The chocolate mixture is then conched – a process that involves continuously mixing, aerating, and refining the chocolate for hours (up to 72 hours). This step reduces bitterness, improves the texture, and develops the flavor. Conching helps ensure a smooth and refined final product, with the cocoa particles finely ground for smoothness.

9. Tempering

• Tempering is the controlled process of heating and cooling the chocolate to stabilize the cocoa butter crystals. This is crucial for achieving the shine and the right snap when breaking the bar. The chocolate is heated to about 45°C (113°F), then cooled to about 27°C (80°F), and finally reheated to about 31°C (88°F for dark chocolate, 30°C for milk chocolate).

10. Molding and Cooling

• The tempered chocolate is poured into molds to form the shape of chocolate bars or other confectionery items. The molds are then cooled at a controlled temperature, which helps the chocolate solidify and maintain its structure.

11. Packaging

• Once the chocolate has cooled and solidified, it is removed from the molds, packaged, and ready for distribution. Packaging ensures the chocolate remains fresh and protects it from external factors like moisture and air.

Final Product: Chocolate Bar

• The finished product is now a delicious, smooth chocolate bar ready to be enjoyed.

500

what is cocoa butter and solids

compare white, milk, dark chocolate - explain process of making each of these what ingredients in what quantities and how cacao % varies with taste and flavor

• Cocoa Butter: This is the fat extracted from the cacao bean. It has a smooth, creamy texture and a mild, subtle flavor. Cocoa butter gives chocolate its smoothness and helps it melt at body temperature, which is why chocolate melts in your mouth.

• Cocoa Solids: These are the non-fat components of the cacao bean, including cocoa powder. Cocoa solids are rich in antioxidants, fiber, and theobromine (which gives chocolate its bitter taste). They contribute to the flavor intensity and color of chocolate, with dark chocolate containing higher amounts of cocoa solids compared to milk or white chocolate.

• White Chocolate: Made from cocoa butter, sugar, and milk powder (no cocoa solids). It’s creamy, sweet, and lacks the typical cocoa bitterness, with a smooth texture.

• Milk Chocolate: Contains cocoa solids (10-20%), cocoa butter, sugar, and milk powder. It has a sweet, creamy flavor with mild cocoa taste, depending on the cocoa percentage.

• Dark Chocolate: Contains a higher percentage of cocoa solids (50-90%), cocoa butter, and sugar, with little to no milk. Its flavor is more intense, bitter, and complex, with the taste varying based on the cocoa percentage.