Mexico is the birthplace of chocolate, and its cacao beans were highly prized by the ancient Aztecs.

Cocoa solids, derived from roasted and ground cacao beans, are responsible for chocolate's characteristic flavor and aroma.

Dark chocolate typically contains a higher percentage of cocoa solids compared to other types, resulting in a more intense flavor.

Tempering chocolate involves heating and cooling it in a specific manner to stabilize its structure, resulting in a smooth texture, glossy appearance, and resistance to melting.

Gummy bears are a popular type of candy known for their chewy texture and vibrant colors, commonly used in trail mixes and as a topping for desserts.

Hard candy is primarily made with sugar, which is heated to a high temperature until it reaches a glassy, transparent state.

Milk chocolate contains a higher proportion of milk solids compared to dark chocolate, resulting in a smoother, creamier texture.

Aeration involves introducing air into chocolate, creating a light and fluffy texture.

Caramels are known for their hard outer shell and soft, chewy center, often filled with various flavors.

Chocolate truffles are made with a mixture of chocolate, cream, and butter, resulting in their rich, decadent texture.

Twizzlers are a type of candy known for their long, thin shape and are often flavored with fruit, mint, or licorice.

Enrobing involves coating the inside of a mold with a thin layer of chocolate, creating a hollow shell that can be filled with various fillings.

Taffy is a type of candy known for its soft, chewy texture and is often flavored with fruit, nuts, or spices.

Spinning sugar involves adding a mixture of sugar, water, and flavorings to a spinning drum, creating a thin layer of candy that is then cut into small pieces.

Hard candy is known for its hard, brittle texture and is often flavored with fruit, nuts, or spices.