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2. Candy making - Wikipedia

   en.wikipedia.org/wiki/Candy_making

   Candy making or candymaking 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 .

3. This pastry chef has made chocolate molds of everything from ...

   www.aol.com/pastry-chef-made-chocolate-molds...

   Chef Joshua Cain says chocolate isn't just for snacking: "You can mold it, you can sculpt with it and you can make bars and bonbons and desserts." Here's how.

4. Turtles (chocolate) - Wikipedia

   en.wikipedia.org/wiki/Turtles_(chocolate)

   Soon after, Johnson’s Candy Company was making the same kind of candy and selling it under the name "Turtles." [ 2 ] Today, Turtles candies come in all sizes, shapes and recipes, some even shaped like a turtle, with modern mold-making techniques, but the originals were produced by candy dippers on a rectangular marble 'board', similar in size ...

5. Chocolate truffle - Wikipedia

   en.wikipedia.org/wiki/Chocolate_truffle

   A chocolate truffle is a French chocolate confectionery [ 1] traditionally made with a chocolate ganache centre and coated in cocoa powder, coconut, or chopped nuts. A chocolate truffle is handrolled into a spherical or ball shape. [ 2] The name derives from the chocolate truffle's similarity in appearance to truffles, a tuber fungus. [ 2]

6. What happens if you eat mold? Food safety experts share which ...

   www.aol.com/news/happens-eat-mold-food-safety...

   Outdoors, molds play an important role in breaking down organic matter like decaying leaves, but inside, mold can spoil foods or grow on damp surfaces and should be avoided, according to the EPA ...

7. Chocolate bloom - Wikipedia

   en.wikipedia.org/wiki/Chocolate_bloom

   Chocolate bloom. Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of moisture on the sugar. Fat and sugar bloom damage the appearance of chocolate but do not limit its ...