Chocolate, Confections, and Frozen Desserts SPRING 2018 CONFECTIONS Chocolate, Confections, and Frozen Desserts

Explore the principles of chocolate, tempering, decorating, candy making, the art of frozen desserts, and sugar work. Demonstrate an understanding of the scientific processes of involved in producing chocolate confections and sugar candies. Course Objectives Develop and understanding of recipe conversions and terminology.

Confections What is a Confection? A dish or delicacy made with sweet ingredients.

History of Candy The English word ''candy'' has been used since the late 13th century and derives from Arabic qandi, meaning ''made of sugar''. The origin of candy can be traced to the ancient Egyptians who combined fruits and nuts with honey. Around the same time around the world people used honey to make candied fruits, nuts, and flowers. One of the oldest hard candies is barley sugar which was made with barley grains.

History of Candy The Mayans and the Aztecs both prized the cocoa bean, and they were the first to drink chocolate. Hard candies, especially sweets like peppermints and lemon drops, started to become popular in the 19th century. The first chocolate candy bars were made by Joseph Fry in 1847 using bittersweet chocolate. Milk chocolate was first introduced in 1875 by Henry Nestle and Daniel Peter.

History of Candy Cotton candy, originally called ''Fairy Floss'' was invented in 1897 by William Morrison and John. C. Wharton, candy makers from Nashville, USA. “Lolly Pop” was invented by George Smith in 1908.

History of Candy Candy bars became popular during the First World War (Jul 28, 1914 – Nov 11, 1918) due to sending them overseas in rations. During the postwar period up to 40K different candy bars appeared on the market in the United States.

Sugar Candies Preparations we will be Exploring in this Class: Pate de Fruit Meringues Nougat Marshmallow Decorative Sugar Work Fondant Pastillage