Ben Tre coconut candy in the top 70 best candies in the world

Coconut candy made from fragrant, fatty coconut milk and good glutinous rice malt

Coconut candy is a specialty that appears in the subconscious of Vietnamese people when mentioning Ben Tre province. This type of candy has both traditional and cultural elements and is also an item serving the purpose of tourism in the region.

Coconut candy originated in Mo Cay district, Ben Tre province. Initially, people in this area called it Mo Cay candy. Over time, many people adjusted the processing method and created the flavor as it is today.

Coconut candy is very soft and chewy. Each flavor of the candy also clearly reveals the typical eating habits of Western people, which is the sharp sweetness and fragrant coconut smell. When eaten, the candy will gradually melt in the mouth.

This specialty requires the eater to be patient to feel the taste of coconut mixed with the sweetness and mild, light aroma but creates an indescribable impression.

To make these candies, the artisan needs to prepare ingredients including sugar, maltose, and coconut milk. The dish requires the maker to be meticulous in every step.

Malt sugar is made from cereals, wheat, glutinous rice... Therefore, the worker must choose good glutinous rice with large grains.

In addition, people here also pay attention to choosing just-ripe dry coconuts, picked from the tree and with a golden brown color. The characteristic of these fruits is that they have very little water and thick coconut meat.

At that time, the coconut will clearly reveal its characteristic flavor, using it to make coconut milk will give a sweeter taste.

When the ingredients are ready, the worker will put them all into a large pan and stir continuously. The stirring process looks simple but requires meticulousness and skill.

Small fire makes the mixture runny, large fire makes the candy thick. Therefore, the worker has to stir constantly while cooking. However, later machines became the main tool for this job.

When the mixture becomes thick and turns caramel brown, the artisans begin pouring the candy into molds, adding other ingredients such as peanuts, pandan candy, durian candy... Finally, they cut it into candies.

Becoming a cultural image of the people of the Mekong Delta, coconut candy often appears on tea tables and in everyday stories.

Today, many domestic and foreign tourists come here to learn about the local lifestyle, including eating coconut candy.

Topping the entire list are the top 3 chocolate treats:

Number one is Belgian Chocolate, with 4.8/5 stars.

This type of chocolate uses modern techniques to blend pure chocolate ingredients with nuts, wine, fruits, etc. to bring a new flavor experience to the eater.

In second place is Gianduja, with 4.6/5 stars. This is an ice cream made from chocolate and ground hazelnuts, using modern techniques to enhance the chocolate flavor. It was created to overcome the shortage of chocolate made from pure cocoa.

Third place goes to Chocolate truffles, which scored 4.4/5 stars. The truffles are made by dipping ganache (a mixture of chocolate and cream or solidified milk) in chocolate and coating it with cocoa powder.

Chocolate artisans often make diverse chocolates by adding peanut butter, liquor, caramel, fruit, etc. to ganache.

Photo series: Chocolate fashion

TTO - A chocolate fashion show was held in Beijing on June 10. This "fragrant" show attracted more than 20 of the world's leading chocolate manufacturers, with sponsorship from the world's largest chocolate exhibition organizer Salon Du Chocolat. TTO introduces some of the show's "sweet" costumes: