by the growth of bacteria or molds. Their
flavor can be degraded, however, by the
oxidation and consequent rancidity of added
fats, whether in milk solids or butter. This
process can be slowed down by refrigeration
or freezing, but cold storage encourages
another problem called “sugar bloom.”
Changes in temperature can cause moisture
from the air to condense on the candy surface,
and some sugar will dissolve into the liquid.
When the moisture evaporates again or is
drawn deeper into the candy, the surface sugar
crystallizes into a rough, white coating.
Airtight wrapping will prevent sugar bloom.
Chocolate
Chocolate is one of our most remarkable
foods. It is made from the astringent, bitter,
and otherwise bland seeds of a tropical tree,
yet its flavor is exceptionally rich, complex,
and versatile, the product of both fermentation