Making chocolate may look simple. After all, you only need a few ingredients: cacao beans, sugar, and milk. Yet mixing them correctly to achieve a smooth, velvety texture took centuries to achieve. And it's all thanks to Swiss chocolate makers. They were the first ones to achieve a smooth, sweet, creamy chocolate. But, most importantly, they invented the conching machine, the most important machine in making chocolate. We visited Favarger in Geneva, Switzerland, for a tour of its chocolate factory.
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The partner to an ice cream scoop, it is usually an aluminum tool used to spread or curl ice cream. It can also be used to fold candy, nuts, or other flavorings into an ice cream base.
Similar in texture to a slushie or Slurpee, it is partially frozen ice. It was popularized in the U.S. by Italian immigrants who were likely making a quick version of granita. It is also known as water ice, or sometimes, "Philly water ice."
