Inclusions

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Traditional nougat contains nuts and often candied or dried fruit. Divinity is usually made with nuts and, occasionally, fruit. Only marshmallow is not often made with inclusions, although this is more of a tradition than a necessity. Inclusions in aerated confections provide contrasts of texture, color, and flavor—all of which increase interest in the confection. The guidelines for choosing inclusions for aerated confections are similar to those used for other candy: the inclusions must be low in moisture so that they will not spoil and must neither absorb moisture from the surrounding candy nor add moisture to it. Nuts, toasted or untoasted, and candied fruit and dried fruit are the inclusions most frequently used. Seeds, grains, and cereal may be used, provided they are low in moisture and can tolerate the heat and sheer force they will encounter when they are mixed into the warm aerated candy. Inclusions should be added in a manner that will not deflate the candy; they should be folded in by hand or mixed briefly in a mixer using a paddle attachment. Carefully selected inclusions in basic formulas allow the confectioner to create signature items and produce a great variety of confections, resulting in efficiency, market differentiation, and premium pricing.