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Afterglow: Chocolate & Candy Inspired Playlist

“Chocolate Symphony” – The Bee Gees

“Savoy Truffle” – The Beatles

“Lollipop” – The Chordettes

“Candy Girl” – New Edition

“Pour Some Sugar On Me” – Def Leppard

“A Chocolate Sundae On A Saturday Night” – Doris Day

“On The Good Ship Lollipop” – Shirley Temple

“I Like Chocolate” – Johnny & the Raindrops 

“Sugar” – Maroon 5

“Sugar Rush” – The A*Teens

“Chocolate Girl” – Deacon Blue

“Chocolate (Choco Choco)” – Soul Control

“Candy Pop” – TWICE

“Candy” – Mandy Moore

“Sweet Like Chocolate” – Shanks & Bigfoot

“I Want Candy” – The Strangeloves

“Chocolate Cake” – Crowded House

“Candy” – Cameo

“Sugar, Sugar” – The Archies

https://www.youtube.com/watch?v=TSP0e5rXUl8

“Candy Shop” – Madonna

“The Candy Man” – Sammy Davis Jr.

“Gimme Chocolate!” – BABYMETAL

“Kid In A Candy Store” – JoJo Siwa

“Sugartime” – The McGuire Sisters

Lollipop – Treblemakers, Pitch Perfect 2

“Cotton Candy Land” – Elvis Presley

https://www.youtube.com/watch?v=wP4sUX6waGY

Recipe Spotlight – Red Wine Truffallows

Originally showcased at 2022 RCI Spring Regional Conference Candy Clinic

Part 1

750 ml   Red Wine

  1. Bring to a gentle boil in a saucepan and reduce down to 375 grams.

Part 2

1000 g  Peter’s® Newport® Dark Chocolate, liquid tempered

250 g     Reduced Wine from Part 1, at 90 – 100⁰F

5 g         Invertase

  1. Place the reduced wine in a large bowl and slowly whisk in tempered dark chocolate until combined. Add invertase just until blended in. Immediately spread out into a 12 x 12-inch form and let cool.

Part 3

100 g     Reduced Wine from Part 1, Room Temperature

14 g       Knox Unflavored Gelatin Powder

80 g       Water

265 g     Sugar

210 g     Light Corn Syrup

1 tbsp   Vanilla Extract

  1. Blend the 100g reduced wine and 14g gelatin in the empty mixer bowl of a 5 or 6-quart mixer and mix together, place in mixer with whisk attachment. Allow to stand for 5 minutes to allow gelatin to soak up the wine.
  2. Cook the water, sugar, and corn syrup together in a saucepan to 252⁰F. Remove from heat and turn on mixer to low speed. Slowly pour the cooked syrup into the gelatin at low speed until combined; gradually increase mixing to the fastest speed and whip on high until thick and fluffy (5-7 minutes). At the very end, add vanilla extract.
  3. Immediately spread the finished marshmallow onto the solidified slab of ganache from Part 2. Allow to cool and firm.
  4. Cut into 1-inch squares and enrobe in chocolate.

Yield: 144 pieces

Introducing the 2022 Peter’s Calendar…

Chocolate. Súkkulaði. Czekolada. チョコレート. Chokoleti. تالکش .

No matter how you say it, the product of the cocoa bean has found its way into the heart of many, if not all, of the world’s culinary cultures. In this 2022 Peter’s Chocolate Calendar, we’re embarking on a global journey to experience firsthand how different nations celebrate and enjoy the world’s most coveted ingredient. Each of the twelve recipes showcased is a beloved product in its country of origin with a story and heritage of its own. To honor that heritage, we have placed each confection in the context of its culture, using plateware, fabrics, colors and patterns that evoke the special place from which it comes.

As the originator of milk chocolate with both a Swiss heritage and a proud American legacy, Peter’s Chocolate is proud to celebrate both the fascinating differences in the way chocolate is prepared around the world, and the shared delight that it inspires in all of us.

Download your copy of the 2022 Peter’s Chocolate Calendar here.

View each of the featured recipes on their own webpages using the following links:
January – Chocolate Crackles (Australia)
February – Nama Chocolate (Japan)
March – Traditional Brigadeiro (Brazil)
April – Chocolate Chip Bahulu (Malaysia)
May – Venizelika (Greece)
June – Kashata (Tanzania)
July – Tamarind Balls (Jamaica)
August – Gaz (Iran)
September – Catànies (Spain)
October – Bird Milk Jelly (Poland)
November – Chocolate Peda (India)
December – Licorice Tops (Iceland)

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