Pink Lemonade Diary (Pink Lemonade Memories Book 1)

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We agreed that it smelled like some sort of fruit leather and tasted sweet, salty, with tamarind and chile and a little grit to the texture. She was right — every single taste bud in my mouth was firing simultaneously. The sensation was utterly delightful. As we made our way through the massive pile of candy, I started to feel more confident about my ability to notice nuances. We started to move through each evaluation more quickly, easily arriving at consensus. At one point I even wondered, Is this what it feels like to be good at meditation?

Days later, I found myself thinking of that aflatoon again. I looked up recipes for it.

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Nearly every one called for semolina flour and raisins. Back home in California, I found myself craving tamarind candy, so I went to my own Mexican grocery in search of several varieties, including my new favorite, Pulparindo. On the front of its package was what looked to be a cartoon-character version of the candy: a bar of tamarind paste with a jolly face and a tongue sticking out of its seemingly salivating mouth. Acid corrodes the enamel on our teeth, so we only need to think about eating something acidic and our mouths will begin to produce saliva to neutralize the acid.

Clearly, the Pulparindo guy knows that sour things make our mouths water. En route home with my haul, I bumped into a couple of friends. I excitedly doled out Pulparindo, certain they would love the salty, spicy, sour, sweet treat as much as I did. They were both suspicious. One carefully opened the wrapper, sniffed the bar and took a minuscule bite before recoiling.

He might have even grimaced.

Pulparindo bears a striking resemblance to it. I love biting through the crunchy coating of sugar and citric acid on the way to the gummy center. I love the almost punishing wave of sourness that lingers for a second too long on my tongue. And yet I remember being a young cook in a fancy restaurant, where admitting that my sweet of choice was chock-full of corn syrup and artificial colors and flavors felt potentially disastrous.

The chefs I worked for instructed me to slow down and think about everything I ate, even when it was just a deli sandwich or a slice of pizza or a scoop of ice cream. A version of sensory, though no one would have called it that. Dutiful young student that I was, I took the time to thoughtfully taste even my secret gummy candy, and for the first time I noticed that the sourness was only on the surface.

I realized it was the same granulated white powder I used to can tomatoes: citric acid. What if, I wondered, I added citric acid to the sugar in my next batch? I could make my own natural sour gummy candy! And I did. Recently, I bought a bag of candy — Haribo sour gummy bears, of course — and brought them to my desk to conduct a quick, informal sensory evaluation. I pulled out one bear of each color: red, clear, yellow, orange and green. Clear, my childhood favorite, was pineapple, tangy and tropical.

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Yellow was lemon; orange orange. Red was some sort of generic artificial berry. I fished a second green bear out of the bag. Then a third. I put them in my mouth and let the sour coating dissolve away. Then I chewed. Worldwide, nearly 70 percent of cocoa beans come from Africa, and Ghana is the second-largest producer in the world, with a G. Even so, Ghana has few producers of actual confections. Cocoa Processing Company Limited in Tema is one of them.

Every year, the company says it processes 65, metric tons of cocoa beans, but it also has a line of chocolates and candy bars, including its lemon-flavored Akuafo Bar. Of all the candies in the world, Chupa Chups might have the most famous designer.

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In , a married candy maker named Luisa Spagnoli decided she needed to do something with the leftover nuts at her chocolate factory. She put a whole hazelnut atop some milk chocolate whipped with chopped nuts and covered it in dark chocolate. The result looked like a fist, so she gave it the name cazzotto, or punch.


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The two renamed it bacio, or kiss, in These chocolate-covered caramels get their name from the celebrity trivia on their wrappers — quite literally, fan tales. Lokum picked up the nickname Turkish delight when it reached Britain in the middle of the 19th century and, years later, made a cameo in the C. In its year history, the candy has become popular around the world. In , when an incident involving melamine-tainted milk shook China, production shut down for several months to ensure the candy was safe to eat, though in Singapore, consumers were told they could eat 47 pieces daily before experiencing ill effects.

Ten years later, the company makes the candies with only imported milk powder from New Zealand. Born in a San Francisco licorice factory in the s, the twists have been the favorite of moviegoers and kids who like to bite off the ends and make a straw for more than half a century. The brigadeiro, a fudge truffle, is a classic in Brazil and frequently served at parties.

The story goes that the treat gets its name from Brig. Eduardo Gomes, a candidate in the presidential election. To create your own, make fudge balls by combining sweetened cocoa powder, condensed milk and butter, then top with sugar or sprinkles. Or take inspiration from the hipster versions you can find from New York to Brazil that include pistachios, coconut or matcha. Back in , a Milwaukee man named John Flaig created a petition asking the company to bring the candy bar to the United States.

Savoy, the original candy company behind Cri Cri, was founded by four immigrants in a Caracas garage in One of them, John Miller, had brought a chocolate-making machine with him from Scotland, and they used it to create the Savoy chocolate bar. Almost 30 years later, the company created a puffed-rice version. In , that candy bar got its own name, Cri Cri, thanks to a formula the founders picked up by talking to friends, neighbors and kids: The name needed to be short and easy to pronounce.

Today Savoy is one of the leading candy companies in Venezuela, and its products are often given in December during Amigo Secreto, which is essentially the Venezuelan version of Secret Santa. Confiteca, the Ecuadorean company behind it, designed it for the extreme palates of Gen Z candy lovers. The S. What Zuckerlwerkstatt calls rock candy is about as far from the American version as it gets.

‎Pink Lemonade Diary: Pink Lemonade Memories, Book 1 (Unabridged) on Apple Books

A Bon o Bon is a milk-chocolate shell over a crisp wafer filled with a flavored cream. Every day, factories in Argentina, Mexico and Brazil produce 3, of the sweet treats every minute, and 70 percent of production is exported throughout the world. In , the brand helped establish Sweetness Week in Argentina, a clever marketing campaign that encourages candy lovers to exchange confections for kisses.

It worked: Candy sales in Argentina rise about 20 percent for a week every July. Pastillas are popular milk-based candies, originally from San Miguel in the Philippines. In the Bulacan region, the wrappers, called pabalat, have become a bit of an art form with cut-paper designs. Pastillas are a celebratory candy and are often given for birthdays and weddings.

According to lore, what a 19th-century candy maker meant to be a jelly bean ended up looking more like a baby, so a confectioner called them unclaimed babies — like the ones frequently left on church steps in the era. Edinburgh Rock, a confection that looks like a stick of chalk, was invented by a Scotsman known as Sweetie Sandy in the 19th century, when, as the myth goes, he found that old trays of candy developed a pleasingly crumbly texture. But a local businessman named James Anderson stepped in, and Edinburgh Rock is still manufactured in Scotland.

Flavors include peppermint, raspberry, orange, lemon and vanilla. Cadbury has produced the candy in Lagos since Cadbury reigns over the chocolate market in Pakistan; in , Mondelez, its parent company, accounted for 66 percent of sales, in part because of the ultrapopular Dairy Milk chocolate bar. But CandyLand, the biggest candy company in the country, owns half the market for other confections. An animated commercial for the candy has real-life kids swirling animated clouds and rainbows to create the pastel-colored sweet.

The traditional version of gaz, a Persian nougat studded with nuts, gets its sweetness from the excretions of a bug called the tamarisk manna scale, which is found on tamarisk trees in central Iran. Originally, people believed the excretions to be sap because they dried on tree branches. Not so. Good news for the squeamish: Most versions you find now are made with other sweeteners.

Lacta chocolate started in the s as Galacta, named for gala, the Greek word for milk. It received 1, stories and made a minute video, with more than 11, people voting online to choose the actors, character names and wardrobes; some even served as extras.

Today Lacta is one of the best-selling milk chocolate brands in the country.