I picked this bar up at Target. They’re not available at all Target stores, in fact, the only one I see them at is the Target in Harbor City here in the Los Angeles area. I think it’s cool that Target has regionally relevant offerings and while this isn’t exactly a local product, I’m sure the folks who requested it and buy it are happy to have a taste of home.

Bubu Lubu is a Mexican candy from Ricolino. It’s described on the package (in English and Spanish) as strawberry flavored jelly and marshmallow with chocolate flavored coating. I know, I know, why am I buying a mockolate product? How could I not! Look at that metallic blue wrapper, the white marshmallow character with the spiky Lisa Simpson hair and strawberry-flavored scarf & gloves! And the name, people, just say that name out loud a few times.

They don’t say so on the package, but many folks enjoy Bubu Lubu frozen. (I don’t happen to care for cold candy, but that’s just me, so I ate mine room temperature.)

Even the shape of the bar is fun, with its little curves.

Inside, it’s pretty obvious how it lives up to the description. A white marshmallow base with a stripe of fruity red jelly and then covered in a crackly mockolate coating.

The strawberry jelly is tart and smooth but overwhelms any delicate vanilla flavors the marshmallow may have. The marshmallow is bouncing and lightly foamy, kind of like a meringue. The jelly creates a bit of a grainy coating, especially when it comes into contact with the mockolate, so it’s yet another texture. The mockolate, well, it’s kind of waxy and only vaguely cocoa flavored. I consider it the edible container for the jelly & marshmallow, not a full participant in this confection.

The bar is rather light, even though it looks pretty big it only weighs in at 1.23 ounces (35 grams).

Since there’s really nothing else like this in the American candy bar world, I think it’s great that this is finding its way onto American shelves. Not really a bar for me, the strawberry isn’t authentically jammy enough. But hey, it was 50 cents, so it’s not like I can expect something extraordinary. If you’re watching your calories, the fact that there’s no chocolate in there and all that marshmallow & jelly means that it rings in at a modest 126 calories.

This actually isn’t the first time I’ve bought Bubu Lubu, but this was the best looking bar I’ve had so far. I’m not sure if I’m not getting them fresh, or this is just the way that they always look. I’m not sure I’d ever find this combination, even factory-fresh with top notch ingredients excellent, but I’m sure that there are many fans of the bar.

Other views of Bubu Lubu: a review atMexico or Bust, this photo shows what the full character looks like, Candy Addict review and some Bubu Lubu love & nostalgia.

Related Candies

1. Marshmallow Pig
2. Joyva Joys
3. Littlejohn Caramel Marshmallows
4. Fry’s Turkish Delight

I’ve been a little mad at Hershey’s and while it’s only partly because of this new Bliss line*, I haven’t been that eager to try it. Their website & advertisements for the candy are so bland and generic, they may as well substitute the shots of the computer animated candy with shampoo bottles.

I’m not the only one who wonders why Hershey’s is coming out with a Dove-style bite at this time. It’s not like Hershey’s doesn’t already have a premium creamy chocolate line, whatever happened to Symphony? That’s a great name ... why go off and invent a whole new line? It just seems so silly and useless. And why is it $4 for a bag ... the price is at least a third more than the standard miniatures? How good could it be? Seeing how they’re also pushing another new line of premium chocolates via their Starbucks tie in (stuff that’s actually, I dunno, premium), how is this going to cut through the clutter of choices?

Knowing myself and how my irritation can color my enjoyment of confections, I waited. (And while I waited, I read other reviews: CandyAddict & Chocolate-Snob plus Candy Critic’s special demonstration of why Canadians don’t lock their doors.)

Hershey’s is wise to create these little packets above, I spotted them at Walgreen’s (though the ones I have are free samples) for 50 cents and they include a coupon good for a dollar off of a regular sized bag (so if you like them it’s a good deal). Of course you can also get a coupon on the Hershey’s website for a dollar off without the sample purchase.

Each little packet had three foil wrapped Bliss bites (.76 ounces). No, no package to sample all three varieties: Rich & Creamy Dark Chocolate, Smooth & Creamy Milk Chocolate and Milk Chocolate with a Meltaway Center.

(The names are actually all in lower case, because women dig that, it makes them think that these chocolates cry watching movies on AMC with them and they’re not into yoga but they’re into champagne.)

rich & creamy dark chocolate: comes in a dark maroon foil (the same shade that I love as nail polish but just can’t pull off because I’m so pale and freckly). The little square melts well, and certainly has a silky texture on the tongue. The flavor, well, it’s kind of like hot chocolate - all middle of the road. (There is milkfat in this dark chocolate.)

smooth & creamy milk chocolate: comes in a rather odd purple foil, one of those purples that looks blue under florescent lights but purple under sunlight. Just to compare, I go a hold of a Hershey’s Milk Chocolate miniature to remind myself of the taste and texture. The Bliss bite has a silky melt, it’s rather sweet, a little sticky and has a less nutty and tangy taste than the regular Hershey’s chocolate. If you’re hesitant to try this because you don’t like the taste of Hershey’s Chocolate, this is definitely a different process that doesn’t have that yogurt flavor.

milk chocolate with a meltaway center: comes in rich brown foil. It doesn’t smell like much, but true to its name it does meltaway. This is because instead of being filled with chocolate, it’s filled with chocolate with an added boost of palm kernel oil. And before you go thinking that I don’t like tropical oils, I actually love them when they’re used properly. Instead of being used for a firm center like Frangos or a super-soupy one like Lindt Lindor Truffles, this strikes a nice balance ... think hazelnut paste, but a bit smoother.

I was surprised at how well Hershey’s delivered on the creamy part of their pledge (and without PGPR). They don’t satisfy me, really, they might have a great texture but lack the chocolate punch that would really make them a rich indulgence. Three pieces of the dark chocolate are 100 calories, the other two varieties are 110 calories for three pieces.

* For the record, some of the other things that have Hershey’s in the dog house for me would be: closing the Canada & California factories & moving production to Mexico, changing the chocolate on 5th Avenue to mockolate, changing the Candy Cane Kisses so they no longer have cocoa butter in them and backing the FDA petition to downgrade chocolate definition and even though I didn’t mind them that much, for changing Good & Fruity.

Related Candies

1. Hershey’s White Chocolate Meltaway Bliss
2. Hershey’s Bliss Creme de Menthe Meltaway Center
3. Lindt Lindor Truffle Eggs
4. Hershey’s Heart’s Desire
5. Dove Promises (Caramel & Almonds)
6. Caffarel Gianduias
7. Ferrero Rocher

All Candy Expo begins in one week, and here I am still sitting on samples from the last show! Part of the reason that I haven’t told you about Mamba Sours yet was because I didn’t see them in stores. Sometimes I review stuff that isn’t out, but most of the time I like to time my reviews of new items to when they actually hit shelves.

Finally I stumbled across them at a truck stop in Westley, CA and figured if they were there, they were probably in other more accessible stores.

Mambas are made by Storck, who also makes some other interesting candies like Toffeefay, Chocolate Riesen and probably most famously, Werther’s Originals. Mambas are simply little fruit chews, rather like Starbursts or HiCHEW.

Their newest addition to the line, introduced last year, is the sour version of the hard to find Mambas. They come in the same flavors: Orange, Lemon,

Strawberry & Raspberry. (But the single pack only includes three random flavors. I was lucky enough to pick out one of each flavor at the convention so I could taste them all.)

They shape of the candies is similar to HiCHEW - a long little rectangle, not a flattened cube like Starburst. Each little mini-pack has 6 chews.

They’re lightly colored, which seems unnecessary since they’re not only wrapped in papers that tell you what flavor they are, then those are in another single-flavor wrapping. (Maybe there’s a superfluous wrapper in this mix?)

They’re firm, perhaps a little hard at first, but soften nicely in the mouth. The flavor is immediately tart for all of them, but also has a strange soft fragrant flavor that’s not usually found in sours. For example, the lemon tastes much like powdered lemonade mix ... which I enjoy, but then there’s this light background like lemon blossom or something, it just adds a dimension to it. And in most cases it feels kind of classy.

I’ve had stronger sours, and really, if I haven’t had Mambas before, I wouldn’t guess that these are really a sour either. They’re tart, and they do get me a little tingly, but there were no faces involved and absolutely nothing to bother my tongue to the point that I’d stop eating all four packages.

The chew is great once it softens, it’s smooth and wonderfully consistent in its flavor all the way to the end. Some chews, like Skittles, can get a bit grainy towards the end, this didn’t at all.

Given the choice between regular Mambas and these, I’d actually pick the sours from now on. (But I have to admit that I haven’t bought Mambas since my last review of them but upon revisiting them, they’re really an underrated candy.) I still prefer the zap of Starburst, but that might just be complacency.

Related Candies

1. Werther’s Caramel Coffee Hard Candies
2. Werther’s Original Chewy Caramels
3. HiCHEW Yuzu & Valencia
4. HiCHEW Assortment
5. Storck Mamba Chews

I’m kind of ridgid with my definition of gummi. I consider it a jelly-type candy made with gelatin. So just by that definition vegetarians can’t eat gummis because gelatin is an animal product. But gelatin gives gummis an inimitable bounce and chew that no other ingredient has been able to match.

But every once in a while a product comes along that does a pretty good simulation of a gummi, and in this case it’s not only vegan but also mostly organic. Enter Surf Sweets Super Sour Worms. If you’re looking for a candy with no artificial anything that still feels like the candy all the other kids are eating, this just might be it.

The ingredients list is short: Organic evaporated cane juice, organic tapioca syrup, citric acid, pectin, sodium citrate, ascorbic acid (vitamin C), colors (black carrot juice concentrate, turmeric & annato), natural flavors. So for anyone concerned about corn products, those are also not on the list.

The sugar sanded worms are pretty firm, they’re still bendable (even posable) but not at all sticky. The sugar sanding is pure sweet, not blasting acid wash here. (So kids who are used to really sour candies might be disappointed here.)

Inside the stiffy jelly candy is pleasantly chewy, plenty tangy and comes in different flavors.

One is a cherry & lemon (alternating yellow & dark red), on the wild cherry side of flavors, rather woodsy and sour enough to keep my salivary glands a-tingling.

The solid amber orange one is orange, or perhaps tangerine. It’s an authentic-tasting citrus mix.

If you leave the package open they will get a bit firmer, which is the way I preferred them. Right out of the bag they were very soft, kind of limp but extremely juicy.

They’re made in a peanut-free, tree nut-free, soy-free, and gluten-free facility, though they’re not certified Kosher, they’re also vegan.

I’m glad to see that Surf Sweets is continuing their trend of making (mostly) organic, all natural versions of mainstream treats. There are very few compromises here if you’re a parent looking for a treat for the kids that doesn’t have the dreaded glutens, nuts or artificial colors. The packaging is friendly looking and won’t make the kids feel like freaks either.

Related Candies

1. Chocolate Covered Gummi Bears
2. Sour Gummi Bears
3. Pure Fun & Yummy Earth Organic Hard Candies
4. Organic Surf Sweets
5. College Farm Organic Naturepops

Since the temperatures were back in the nineties in Los Angeles and I just returned from a long road trip, I thought I’d discuss chocolate storage for cocoa butter hostile climates.

The ideal temperature for storing chocolate is 60-75 degrees F, away from items with strong odors or direct sunlight. The temperature should be constant, even mild swings can encourage bloom.

Freezing or even refrigerating chocolate can encourage sweating (condensation) and transfer of odors from other foods. I simply don’t use my fridge for my candy. It’s never worked out very well, it’s too cold. Also, if you do end up freezing your chocolate, it’s important to bring it back to room temperature slowly - first in the fridge, then into a cool room. (Too much work & planning! I want my chocolate now!)

If you have a nice cool cupboard (preferably on an inside wall away from appliances that get warm), just keeping your chocolate sequestered should be fine. I have a set of Pyrex containers that won’t transfer odors and seem to give a bit of insulative protection. It also helps to have a climate controlled house. I don’t have central air and Los Angeles can experience some wide swings, temperatures inside my house go from the low sixties to over 100. (I’ve taken clothes out of my dresser that feel like they just came out of the hot dryer.)

These glass containers at the moment reside in my Chocolate Fridge. Technically it’s a wine fridge (meant to hold a dozen bottles). I’ve repurposed it to hold chocolate by amping up the temperature to 65 (instead of 55, which is where you’d probably keep your wine). Because wine fridges don’t dehumidify, the glass is also good for protecting against moisture. It also helps to prevent transfer of flavors and odors. Mint and Coffee items are additionally wrapped in ziploc bags and kept in separate containers from other non-flavored chocolates.

That’s what things looked like about a month ago. I ended up taking out two of the shelves and just stacking some of the glass containers because I have so much stuff. Yes, be sure to stagger things to encourage circulation, but also remember that a full fridge is more efficient than an empty one because the stuff inside insulates itself.

I bought a little thermometer to keep on the inside as well to monitor the temperature. There wasn’t anything on the settings, just low-med-high, so I wasn’t sure what I was getting, right now I have it set on low and the temps have been 62-65 ... well within the ideal range. (That little white thing at the bottom is a container of baking soda, also to absorb odors.) Some folks also love to use charcoal briquettes to absorb odors and control humidity - just be sure to get ones without lighter fluid in them, which will result in an unpalatable flavor.

While this is elegant and all that, it’s also expensive to buy and of course requires electricity (no good for brown outs in the summer heat). However, if you’re the type of person who is spending $8 a piece on bars, or place orders online for quanties far larger than can be consumed in a week, it may make sense in the long run.

Not only that, it doesn’t hold that much (well, not enough for me). So my second line of defense is a series of Insulated Coolers (ice chests) in my closet. This closet happens to be in the north-west corner of the house which is naturally shaded in the late afternoon by my neighbor’s house. Inside the cooler I layer my candies ... full boxes on the bottom (I still have some Snickers Rockin’ Nut Road bars left), then a layer of cold packs. At the moment my cooler isn’t really that good, I’m planning to upgrade to a better insulated ones (called 5 day coolers by Igoo).

I don’t actually freeze the cold packs I use, but sometimes I toss them in the fridge overnight. I don’t want to freeze anything or shock it, I just want to keep the climate consistently under 70 degrees. When I put them back in, I usually wrap them in a paper towel, just in case they cause a bit of condensation. (I’m thinking of making sleeves for them out of old fabric napkins. Cold pack cozies, anyone?)

Then if I don’t have any other candies that must be kept cold I fill in with other candy, just for insulation value. If I don’t have any candy sitting around sometimes I use throw pillows or bubble wrap. A full cooler will stay cool better than one with a large gap of air in the top. When returning from San Francisco, because I took more candy up there than I brought back, I ended up stuffing two wool sweaters on the top of the cooler as insulation from the glaring sun from my hatchback window. I also placed a windshield reflector over the cooler to give an added measure of protection against heat.

Another solution is water bottles. I have quite a collection of sport bottles that I just fill with tap water. The large mass of room temperature water provides yet another layer of insulation. I could also put them in the fridge for a while should the temps rise (this is a great solution if you don’t have access to those cold packs - but again, if it’s humid they will sweat, so put them in a clean cotton sock or something).

I also have an old styrofoam cooler box that I got a gift of cheese in once. For the most part, I just put stuff in there as a storage space for things I pick up on sale (my Hershey’s Eggs in this case), but as it’s been getting warmer I’ve tossed a few cool packs on top.

For shorter trips around town, remember that your car is a portable solar oven. Leaving stuff in the trunk or back seat is asking for moltency. Again, a cooler is a wise choice, and those insulate lunch bags can be rather helpful as well. If you have no choices, put lots of layers around the chocolate and water bottles or any large volume of liquid is your friend.

I have a couple of other smaller options as well. Inside my purse I carry this little anodized aluminum sunglass case. It doesn’t have much insulation value, just a little fuzzy lining, but the fact that it’s durable metal helps to minimize direct transfer of heat to a precious candy bar that might pick up at a deli such as this valuable BonBonBar from Joan’s on Third.

Finally, for carrying to parties or a special picnic, why not consider this wide mouth Soup Thermos:

As I found out, it doesn’t do much to protect candies from changes in air pressure.

Here are some other resouces about how to store your chocolate goodies:

Do you have any solutions, or words of warning?

Related Candies

1. Friday’s San Francisco Candy Adventure
2. Thursday Candy Trippin’
3. The Adventures of Melted Chocolate!
4. This Week in Candy - Too Hot