Tuesday, May 11, 2010

Components of Chocolate Confectionary

Components of Chocolate Confectionary
There is almost no limit to the range of ingredients that a confectioner will consider when designing a new product. But the most common pallet of components used in combination with chocolate for the manufacture of confectionary products is broadly as follows:
  • Cookies and wafers
  • Cereals
  • Nuts
  • Fruits
  • Caramels/fudges
  • Fondants
  • Nougatine
It is obvious that combinations of some or all of these components can yield a colossal number of products most of which could fit a snack definition.

What is not so obvious is how to combine them in a way that will lead to a successful multimillion-dollar brand.

One factor that does appear to be important is complexity of eat, reflected in a succession of changing taste and texture as the product is chewed.

But such complexity is not necessary achieved by complicated recipe nor by an intricate manufacturing processes.
Components of Chocolate Confectionary

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