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Candy & confectionary
A set of food items that are usually rich in sugar and calories but low in micronutrients. As well as candy (USA), they are also called sweets (UK) and lollies (Australia).
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Candy & confectionary > Chocolate
bloom
Candy & confectionary; Chocolate
There are two kinds of bloom that form on the surface of chocolate: Both are temperature-related and both make the chocolate look suspect and unappetizing. With fat bloom or cocoa ...
bonbon or bon bon
Candy & confectionary; Chocolate
French for “good, good,” a hard shell of chocolate filled with a variety of centers. The full French term is bonbon de chocolat (or chocolats fourrés assortis for assorted filled ...
bouchon
Candy & confectionary; Chocolate
A bouchon (BOO-shone) French for cork, is a molded, cork-shaped chocolate. It can be solid or filled.
boutique chocolatier
Candy & confectionary; Chocolate
Often the term “boutique chocolatier” is substituted for artisan chocolatier, but they are different. While an artisan sells his/her handmade wares in a small shop, or boutique, ...
brownies
Candy & confectionary; Chocolate
A dense, chewy bar style of cookie, first made in chocolate but now made in a variety of flavors including white chocolate (blondie) and butterscotch. Originating in the mid to ...
butterfat or butter fat or milkfat
Candy & confectionary; Chocolate
The natural fat in milk from which butter is made; it is separable from the milk by churning. There is no butterfat in cocoa butter, which is a vegetable product. The French word ...
butter oil
Candy & confectionary; Chocolate
Clarified butter, used instead of more expensive cocoa butter in some chocolate formulations to create a smoother texture and mouthfeel.
Sub-categories
- Caramels (65)
- Chocolate (8523)
- Gum (399)
- Gummies (220)
- Hard candy (409)
- Licorice (38)
- Lollies (340)
- Mints (149)
- Sours (32)
- Sugar candy (79)