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Candy Machine - Candy Bouquet - Candy Store - Chocolate Candy

Making Chocolate - Chocolate Fountain - Chocolate Bars - Lindt Chocolate






On The Chocolate Trail

RRP $34.95

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Take a delectable journey through the religious history of chocolate-a real treat!

Explore the surprising Jewish and other religious connections to chocolate in this gastronomic and historical adventure through cultures, countries, centuries and convictions. Rabbi Deborah Prinz draws from her world travels on the trail of chocolate to enchant chocolate lovers of all backgrounds as she unravels religious connections in the early chocolate trade and shows how Jewish and other religious values infuse chocolate today.

With mouth-watering recipes, a glossary of chocolaty terms, tips for buying luscious, ethically produced chocolate, a list of sweet chocolate museums around the world and more, this book unwraps tasty facts such as:

  • Some people-including French (Bayonne) chocolate makers-believe that Jews brought chocolate making to France.
  • The bishop of Chiapas, Mexico, was poisoned because he prohibited local women from drinking chocolate during Mass.
  • Although Quakers do not observe Easter, it was a Quaker-owned chocolate company-Fry's-that claimed to have created the first chocolate Easter egg in the United Kingdom.
  • A born-again Christian businessman in the Midwest marketed his caramel chocolate bar as a "Noshie," after the Yiddish word for "snack."
  • Chocolate Chanukah gelt may have developed from St. Nicholas customs.
  • The Mayan "Book of Counsel" taught that gods created humans from chocolate and maize.


Death Is Like A Box Of Chocolates

RRP $15.99

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Whether it's to satisfy a craving for chocolate or pick up the hottest new bestseller, the locals in charming West Riverdale, Maryland, are heading to Chocolates and Chapters, where everything sold is to die for?

Best friends Michelle Serrano and Erica Harris are celebrating the sweet rewards of their combined bookstore and chocolate shop by hosting the Great Fudge Cook-off during the town's Memorial Day weekend Arts Festival. But success turns bittersweet when Main Street's portrait photographer is found dead in their store, poisoned by Michelle's signature truffles.

As suspicion mounts against Michelle, her sales begin to crumble and her career seems whipped. With Erica by her side, Michelle must pick through an assortment of suspects before the future of their dream store melts away?

FIRST IN A NEW SERIES

Includes Scrumptious Chocolate-Making Recipes!


Chocolate Truffles

RRP $18.99

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An introduction to making real chocolate truffles for aspiring chocolatiers.


The Making Of A Novelist

RRP $13.99

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David Christie Murray was an English journalist and writer.


Confectionery And Chocolate Engineering

RRP $381.95

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Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.

Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including  conching, drying, frying, baking, and roasting used in confectionery manufacture are also described.

This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.

About the Author

Ferenc Mohos chaired the Codex Alimentarius Hungaricus Confectionery Products Working Committee for two decades, whilst being Managing Director of his own consulting company, Food Quality 1992 Ltd., Budapest.  Presently, he is affiliated with the Szeged University and also the Corvinus University of Budapest, Hungary.



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Golly Gum Drops Articles

Candy Machine Candy Bouquet Candy Store Chocolate Candy
Making Chocolate Chocolate Fountain Chocolate Bars Lindt Chocolate

Golly Gum Drops Books

Candy Machine Candy Bouquet Candy Store Chocolate Candy
Making Chocolate Chocolate Fountain Chocolate Bars Lindt Chocolate

Golly Gum Drops