Tuesday, July 22, 2014

My Career in Candy Land from All American Cooking (+12 Candies)





Beth Kimmerle has always been a candy lover. She grew up near Chicago, where chocolate and candy have a storied past. Beth became fascinated not just by the taste but also by the packaging of each individual piece. 
“The way candy represented special occasions, holidays, and events made it a kind of window into history and culture,” she says. “And the type of candy a person prefers can tell us so much about their taste and background.”
Beth has taken her passion for all things candy and turned it into a career as a candy expert and historian. She works as a writer, educator, and consultant, sharing her knowledge across the candy industry and beyond in myriad of ways.

Friday, July 4, 2014

Summer Fancy Food Show: Top Treats

Well, the 2014 Summer Fancy Food Show is over and I am happy to report that there were many treats and a few amazements too!

A Vintage Jar filled with the
delicious Napoleon Bonbons
Topping the list was the Chef Jet 3D printer. It's a stealth contraption that prints out a 3D item using chocolate or sugar. In my excitement I did not take a picture but I did try to buy the floor model. Hopefully, you'll see one soon at my soon-to-be disclosed location.


Now as for old stuff, I was introduced to Napoleon Bonbons. These Dutch sweeties have been around for 100 years and have a sour surprise center. They taste wonderful and remind me of the 1970s favorite, Zotz.

Last but not least please mark my words, Tigernuts are the next big thing. I tasted both Horchata made with Tigernut milk and raw Tigernuts by Organic Gemini and was truly amazed by the whole business. I plan to coat them in chocolate in my new panning machine!