Confectionery

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Marzipan recovered from a dumpster.

Confectionery describes sweet foodstuffs. Depending on the dialect of English these may be referred to as sweets, gack, lollies, or candy. Such goods may often be found in commercial dumpsters, especially at bakeries and in supermarket bins following major holidays which feature seasonal confections.

Chocolate

Bloom

It should be note that dived chocolate will often show signs of "bloom" caused by the separation of cocoa fats or the exposure of the candy's sugars to moisture. While the white, moldy-looking appearance of bloom might look initially unappetizing, the chocolate itself is still usable, and this should not be mistaken for a sign of contamination.<ref>"Chocolate Bloom." Wikipedia. http://en.wikipedia.org/wiki/Chocolate_bloom Retrieved 22 July 2011.</ref>

Melting Chocolate

Chocolate morsels or candies may be melted for using in dipping or that they might be remolded. When melting chocolate, one should first cut the chocolate into uniform chunks and then heat it using a slow, even, low-heat method, such as in a separate container immersed in a hot water bath, in a double-boiler, or in a microwave at low settings. Avoid allowing any water to come into contact with melting chocolate, as this will cause the mixture to seize. Should the mixture seize, however, it is possible to fix it by adding small amounts of vegetable oil (not butter or margarine) to the mixture.<ref> Larsen, Linda: "How to Melt Chocolate." About.com. http://busycooks.about.com/od/quicktips/qt/meltchocolate.htm Retrieved 22 July 2011.</ref>

Once melted, the dived chocolate is ideal for use with fresh fruits, peanut butter, popcorn, or similar dived finds.

Expiration or Sell by Dates

It is important to remember that the sell by dates on most processed foods have very little if anything to do with food safety. A candy bar does not become poison if eaten after the sell by date. Most candy, chewing gum, mints, etc. don't even taste different after the sell by date. See here for more information.

References

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