We do a lot of research about origins, ingredients and manufacturing of the products and how the master confectioners work. Here are some interesting facts
Our boiled lollies are made with 1% fat and no salt. According to the experts, it is more about chemistry than confectionery. In the true tradition of making "boileds", our confectioners combine sugar, water and glucose and then knead the mix like bread to add flavour. Timing is extremely important. Making good lollies is all about taste, texture and colour.
Licorice is made from the roots of the Glycyrrhiza Glabra or licorice plant. The fresh roots are boiled and vacuum packed in large lumps of raw licorice called "blockjuice". These lumps are imported from Turkey, Egypt and Morocco for processing in traditional Dutch confectionery methods. This product is unique because of the variety of shapes and sizes. It ranges in flavours from sweet to salted. Research indicates that "Glycyrrhin" one of the active ingredients from the plant, with a range of potential health benefits including being an antioxidant and anti-inflammatory.
Medley of Licorice
Licorice (or Glycyrrhiza glabra) is an ancient medicinal herb dating back over 4000 years. Ancient clay tables describe licorice as the "elixir of life" for its cure-all characteristics. Further research confirms these ancient claims to boosting the immune system, being a mild pain reliever, aids endurance, activates the liver, rejuvenates the pancreas, strengthens the respiratory system aids digestion, cures ulcers and more recently, has been found to fight tooth decay.
It also tastes good too and the botanical name for the licorice plant means "sweet root". Glycyrrhizin found in the root is 50 times sweeter than cane sugar. The licorice plant is highly sought after as a healthy flavour additive in many foods and medicinal products.Specialty Chocolate
Chocolate inflames our senses, begs our forgiveness and soothes our libido. Many would agree, it’s just about the most perfect creation on earth! A chocolate indulgence is pure eating pleasure. Its name creates images of passion, riches, warmth, banquets, celebrations… and childhood memories for Easter eggs. Despite this, it has a double reputation for being a wonderful gift and a guilt-laden treat.
Not to be eaten in large amounts, chocolate is around 28% fat, but studies have shown when consumed with a balanced diet, chocolate in moderation does not increase blood cholesterol levels. Chocolate contains very little caffeine or cholestoral. More specifically, dark chocolate has a higher iron and zinc ratio, but less calcium and riboflavin because these nutrients come in milk. Milk chocolate has some of the cocoa solids replaced by milk.
Made from the fruit of the cacao tree, chocolate was brought to Europe by the Spaniards who learned its use from the Aztecs at the time of the invasion by the Spanish adventurer Herman Cortes in 1519. It was introduced into England in about 1657.