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[citation needed] The factory is located at a higher altitude than most other chocolate factories in the world [5] (Orem, Utah: 4,774 ft / 1,455 m). The company claims that the high altitude affects flavor development during conching, and aids in the development of the taste of the chocolate
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure .
This year, your Christmas must-make list just got extra sweet with these 80 best Christmas candy recipes. Related: 200+ Christmas Cookie Ideas Your Family Will Love This Holiday Best Christmas ...
Candy making is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies , jelly beans , gumdrops , taffy , liquorice , cotton candy , chocolates and chocolate truffles , dragées , fudge , caramel candy , and toffee .
Gummy bears are produced using a starch mogul.. A starch mogul is a machine that makes shaped candies or candy centers from syrups or gels, such as gummi candy. [1] These softer candies and centers are made by filling a tray with cornstarch, stamping the desired shape into the starch, and then pouring the filling or gel into the holes made by the stamp.
Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable or tire sur la neige in French-speaking Canada; also sugar on snow or candy on the snow or leather aprons in the United States) is a sugar candy made by boiling maple sap past the point where it would form maple syrup, but not so long that it becomes maple butter or maple sugar.
The most commonly produced aerated chocolates have visible bubbles with diameters between 0.05–3.0 mm (0.002–0.118 in). To make most of these products, aerated chocolate is poured into a shell. After it has set, liquid chocolate is poured over to form a smooth back. [3]