How It's Made: Calissons

[Music] Kalas ons are a traditional French candy made of almonds candied melon and orange peel topped with a thin layer of hard typically white icing chalice ons are the specialty of the city of aches on Provence in the Provence region of southern France the callosum was created in France in the mid 15th century in honor of the wedding of King rené of Anjou and Queen John of Laval the confection became the specialty of Provence the region of southern France known for its almond orchards inside the greenish Hall is a hard shell inside that shell is the edible almond seed the almonds arrived at the workshop tried for conservation and they're brown skin removed the first step in the production is to rehydrate the almonds with steam for about 10 minutes so that they can be worked into a paste once the almonds moisture content is increased by two to four percent the almonds pass over a vibrating screen to drain any water resulting from steam condensation meanwhile this cauldron heats up liquid beet sugar France is one of the world's largest sugar beet producers so high quality beet sugar is readily available workers transfer the hydrated almonds to a grinder and add candied fruit 95% melon and 5% orange peel this flavor is the 500 year old traditional recipe workers grind the ingredients for about 10 minutes until everything is thoroughly blended into a coarse paste the pace drops onto a conveyer belt which transfers it to a kneading machine into which workers add the hot liquid beet sugar and natural almond oil made from bitter almonds kneading blends the ingredients and smoothes the texture of the paste a worker boxes the callous on paste and sets it aside for three days to let the sugar mature and stabilize Kalas ons are topped with an ever so thin layer of royal icing unlike creamy icings royal icing is as hard as a rock to make it a worker combines icing sugar and whipped egg whites passed through a strainer a mixer beats the ingredients until the mixture is thick and smooth which typically takes about 10 minutes [Music] after three days of rest the paste is ready to be worked shaping and decorating the callus ons as a specialized task entrusted to these experienced artisans call Kelly Sun Aires first they place slices of paste in a press and load a mold underneath they cover the mold with a wafer thin sheet of unleavened bread then the press piston descends forcing the paste with the bread layer underneath into the mold they skim off the excess paste then fold the stencil over the mold and apply the layer of royal icing they lift off the stencil and push the buttons which activate the mold pistons each piston pierces the base of a callus on and lifts it out of the mold finally they remove the callous ons with combs designed to fit around the Pistons a ten-minute trip through a tunnel oven set at low temperature bakes the royal icing to a hard and shiny state cameras record the position of the callous ons as they exit the oven guiding a robotic arm to pick up 160 per minute and place them in plastic trays the next machine seals each tray with plastic film to preserve freshness there's also a gift box format for which a worker hand fills plastic trays designed to fit Lawson shaped metal boxes these traditional Cala Suns contain a candied fruit content of at least 30% the melon being a variety cultivated in the region of Provence [Music] however if your taste buds are the type that bucked tradition today you can enjoy a wide selection of other fashionable flavors such as Clementine and coca bean or raspberry and matcha green-tea you

Channel: Science Channel

Views: 575,211

Keywords: How It's Made, production line, factory made, mechanical production, how do they do it, everyday items, how it's made full episodes, how its made, how it's made episodes, how to make, candy, french, french candy, france, calisson, calissons, sweets

Id: aEoOg2xoQEU

Length: 4min 52sec (292 seconds)

Published: Wed Feb 12 2020