Description
Candy in the shape of a bar
Technical
A candy bar is a type of portable candy that is in the shape of a bar.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
20°C optimal
15°C to 25°C range
Store in a cool, dry place
Time
20 minutes
10 minutes – 30 minutes
Equipment
Double boilerCandy moldsThermometer
Sensory Profile
Aroma ()
SweetFruity
Compounds: Vanillin, Ethyl acetate
Taste
Sweetness
Texture
SmoothCreamy
Wine Analogy
Port wine with its rich caramel and nutty notes
Coffee Analogy
Brazilian Santos coffee with chocolatey sweetness
Perfume Analogy
Gourmand fragrance with vanilla and caramel accords
Origin & History
Civilization
Olmec
Era
Pre-Columbian era
Region
Mesoamerica
Spread Path
Trade routes and Spanish conquest
Culinary Applications
SnickersUnited StatesCombines caramel, nougat and peanuts in chocolate coating
Kit KatUnited KingdomLayered wafer and chocolate bar format
MoroArgentinaCaramel-filled chocolate bar with cookie pieces
Dietary
VegetarianGluten-FreeHalalKosherpeanutsmilksoytree nuts
Molecular Pairing
Key Compounds Produced
MaltolIsomaltol5-HydroxymethylfurfuralFurfuralGlyoxal