Monday, September 15, 2008
Bananas Foster is a New Orleans specialty created by chef Paul Blang?. The dessert consists of vanilla ice cream topped with bananas flambe’d in sauce of butter, dark rum, brown sugar, banana liquor and cinnamon. (I think it makes a great topping for pancakes or crepes.)
Dove has come out with a line of dessert-inspired bites including this one, the Bananas Foster and Tiramisu (made from lady fingers, marscapone and coffee). I picked the Bananas Fosters because I figured that the caramel format fit it really well (where I didn’t think it’d work as well with the Tiramisu in theory).
The little foil wrappers were a rather unsightly yellow color. Vaguely florescent, they don’t remind me of real bananas, it reminds me of Banana Runts. (But be warned as well, I rather like fake banana things, i you don’t that may interfere with your enjoyment.)
The Bananas Foster Silky Smooth Milk Chocolate Promises come tightly wrapped in a strange twisted stand up box that didn’t want to stand up for me. (And in my frustration I ended up opening it on the bottom instead of the top and now I’ve completely ruined it.)
Inside the foil is a light milk chocolate disk. It smells nicely of milk chocolate, sugar and green bananas. The bite is soft, but the chocolate snaps nicely, even in this heat. The milk chocolate isn’t particular intense, I think the aspect that Dove chocolate does best is silky smooth and that’s here all right.
The caramel filling is strange but completely consistent with the way that Dove has been making it for their other caramel filled Promises. It’s thick, but not chewy. It’s very smooth, but feels emulsified like pudding instead of like actual caramelized sugar and butter. But hey, caramel banana pudding is good, too. (I like butterscotch pudding with bananas in it.)
The banana flavor isn’t overwhelming, just a light touch. The caramel notes are non-existent, but thankfully the whole thing isn’t too sweet either. I wanted a little touch of rum and a little touch of brown sugar ... but while it wasn’t even close to imitating real Bananas Foster it was still satisfying.
Friday, September 12, 2008
The series seems to be color coded, peanut butter is accented with orange. I think orange is the universal color for peanut butter (though I could see yellow working too).
The Peanut Butter Parfait Nips didn’t sound that appealing to me. I wasn’t sure what the peanut butter center would be like. The picture on the box makes it appear as though it’s some sort of caramel sauce flavored with peanut butter.
After cracking one open (yes, with a nutcracker) I found out why these weren’t leaky. The center isn’t gooey, it’s a dry and crumbly partially defatted peanut butter.
The shell was like the Caramel Nips. Sweet, creamy and toasty tasting.
After a while I got kind of tired waiting for the peanut butter flavor, so I crunched it a bit. The peanut butter innards are very sweet, a little greasy (thank goodness for the defatting) and really peanutty.
The combination is nice, but completely overpowers the caramel at this point. Then the peanut butter dissolves away and I’m left with shards of caramel Nip (well, that’s my fault for crunching). Not really much of a winner for me.
Rating: 5 out of 10
Though I enjoy rum as a spirit, I don’t drink it straight and rarely in mixed drinks at all. I think it’s best in sauces and baked goods, so putting it in a candy seems like a pretty good idea to me.
They don’t smell like much in the box. Kind of like box.
The caramelized flavors, the smooth texture and the oh, so fake rum flavor all combines to make a really satisfying treat. I was dubious, but these won me over on the second piece.
Thursday, September 11, 2008
This is the fourth Scharffen Berger Milk Nibby Bar I’ve gotten a hold of. The first one was a sample from a trade show last year. Unfortunately I stored it next to something minty and it was absorbed into the bar. I didn’t think it was fair to review it that way ... but I ate it and it was tasty enough for me to put it on my list. But I couldn’t find another one!
The second one I bought earlier this year when I was in San Francisco. I needed to get my parking validated at the Ferry Terminal so I figured the Scharffen Berger store there was the perfect place to make my $5 minimum and try this bar again.
And I did! I just, well, ate it, without making any notes.
So then I had to find it yet again. Luckily after my dismal experience with the Krackel bar, I went on the prowl at Cost Plus World Market’s high end chocolate shelves to console myself and grabbed one.
And then I ate it. Remember, I was depressed about the Krackel, grief makes you do strange things.
Now I’m feeling better (3 ounces of real chocolate is one of the lesser known 5 Stages of Grief) and thought I should give it another go.
The Milk Chocolate Nibby Bar is much darker than most milk bars. At 41% cacao, it’s almost as dark as the middling Hershey’s Special Dark (which is 45%). So the color is like coffee with only a dash of milk.
It doesn’t smell particularly sweet. More like wood chips and of course chocolate.
Snapping the bar, it’s pretty solid and crisp. Inside there are the little nibs, not as many as a crisped rice bar, but a great many of them dotting the chocolate base. The chocolate is smooth but still a little rustic. The notes are a strong caramelized flavor, the cocoa and lots more woodsy scents. The nibs are crunchy and buttery, almost like they’ve also been caramelized before adding to the chocolate. The texture is like a macadamia nut and perhaps a little of the soy bean’s malty flavors.
It’s a very dark bar for a milk chocolate product. The tangy bite that I didn’t care for in their straight bar is moderated well by the dark and bitter punch of the nibs.
I’m in love with this bar. I can’t say that it’s a replacement for the Krackel, because, well, it was $3.99. But it sure makes me smile when I eat it and it’s pretty rare for me to go out and keep buying the same bar over and over again when I have so many new ones at home.
The package has full nutritional labeling but also helpfully tells me that the whole 3 ounce bar has 410 calories. A quick calculation also tells me that this bar contains 100% of the my saturated fat for the day. Oops, I guess I’m eating pretty wholesome for the rest of the day. (But also 24% of my daily fiber in the whole bar plus 10 grams of protein!)
UPDATE 4/11/2009: I’ve had two more of these since the review, including comparing it to the new 68% Dark Milk and have bumped this up from the original rating of 9 out of 10 to a perfect 10 out of 10.
Wednesday, September 10, 2008
Meiji, one of Japan’s major candy & snack companies uses white and flavored white chocolates in many of their confections. The flavors range from berry and flower flavors (sakura) to green tea and caramel.
I found this Meiji Rich Strawberry Chocolate bar in Little Tokyo at Murukai Market, but every store seemed to carry them.
The bar is much deeper in color than the KitKats or even the limited edition Hershey’s flavored white chocolate bars that I’ve had. And the intensity of the color matches the flavor. It’s much more in the berry range than the “light touch of berries”. It’s both tangy and sweet, with that woodsy flavor of seeds in there as well.
I wasn’t as fond of it as a I’d hoped. Something about the tangy mixed with the sweetness and a bit of grain from the real berry in there made me miss the cocoa butter and milk base. But for $1.29, it was a great buy for a little more exotic taste than the ordinary.
Rating: 6 out of 10
I wasn’t sure what these would be, I thought something like the Skoolkrijt that I’ve come to love. I assumed it was a licorice center with a candy coating. I found a description online that said, “Salty Salmiak & Mint Flavor with a crunchy outer shell” which didn’t really capture it all (except that it included that it was salted licorice, not the straight sweet kind).
There are three shapes, a dark and a light jelly bean style and a larger, um, rock. I didn’t even know there was a third shape at first, as there were only two in the bag so I didn’t photograph it.
The beans are two different flavors. The light one is a peppermint, menthol and licorice mix of flavors. There’s a lot of crunch outside, it’s a bit grainy. The inside isn’t a molasses/wheat chewy licorice. Instead it’s a gelatin gummi flavored with licorice (and salt). The combo isn’t bad, a little metallic but the mint helps kind of smooth it all together.
The gray ones were similar but more on the straight licorice side. (They might not have been minted, but the proximity made them so.)
The lumps were a piece of the wheat based chew, again a little salted and covered with the minty crunch. That was my favorite.
They’re a little confusing for me. Not enough of one thing or another and the lack of the molasses punch to go with the licorice (my favorite combo) just didn’t make me want more and I never finished the bag.
Rating: 4 out of 10.
I was saddened several years ago to see that Wrigley’s altered their time-tested favorites: Wrigley’s Spearmint, Doublemint, Juicyfruit and Big Red gums to include those sorts of things. But then at Munchies in Los Angeles I stumbled across this little treasure - Juicy Fruit Gum, not only is it Kosher (which I don’t really need) but it’s also made with sugar and on top of that, they’re candy coated chicklets!
The box was cute and held 20 pellets. I usually chew three pieces at a time, so at 50 cents it’s no different in price than the regular pack.
I liked the crunch of the sugar shell and the indeterminate mellow fruity flavor of the chew. The flavor doesn’t last very long, but I don’t usually chew gum for a long time, just long enough to get most of the sugar out then I rinse and repeat.
Rating: 8 out of 10
Tuesday, September 9, 2008
Last week I wrote about one of the oldest known confections, Jordan Almonds. This week I’ve got a huge array of Lokum, or Turkish Delight in front of me.
Sweet jellies have been know for at least 500 years in the Middle East and Indian subcontinent. Early versions used honey and other fruit juices as a sweet base. Modern Turkish Delight uses sugar for the most part. But the result is similar. Instead of a firm and gelatinous confection like a true jelly (which has pectin as a thickener) or gummi (which uses gelatin as a thickener), Turkish Delight is a fiendishly simple, relying on a touch of starch and careful cooking to create a semi-solid cube of delicate, sweet flavor.
This is from Loukoumi Artisan Confections based in New Zealand since 1970. They use the traditional recipe for the product and it was absolutely fresh when I got it, so this was a real treat.
The first flavor I ever tried of Turkish Delight (which I think I knew as Turkish Paste when I was a kid) was Rose. I find floral flavors to be fresh tasting for the most part, though I know many of us find them a bit soapy.
This rose was a medium pink (kind of alarming, but completely natural). The squares are heavily dusted with powdered sugar, which is the worst thing about Turkish Delight. It’s just not keyboard friendly.
The squares are surprisingly light, not dense and gelatinous, more soft and fleshy like Mochi can be. The texture is more like a soft and smooth paste than a jelly as well. Think of it like a firm honey.
The flavor is rather strong for rose - very straight ahead and traditional, like pushing your whole nose into a bouquet of heavily scented tea roses. But it melts easily on the tongue and doesn’t feel too clingy or cloying.
One of the flavors that had me most excited when Ross McKenzie of Loukoumi contacted me was the line of Manuka Honey flavors. Manuka is from blossoms of the Tea Tree bush and has a strong balsam & spicy flavor to it. I tried the Manuka Honey & Rainforest Lemon which has aromatic Australian Lemon Myrtle.
I absolutely loved the design of the box on this one. Inside each of the boxes is an inset tray lined with light paper. They were only 250 grams instead of a full pound (I’m often stymied when I find Turkish Delight in prepacked pound boxes - I can’t eat all that!).
Even though the pieces are a delicate golden yellow color, there are no colorings in there, it’s all from the ingredients.
It smells like freshly baked lemon cake.
And oh, the flavor.
It feels a bit softer and smoother in the mouth than the Rose (if that’s possible). It’s not a sweet and has an aromatic quality that mixes the mellow honey notes with the light lemon, like a lemon essence or lemon balm.
It’s barely sweet, like a bubble of honey with a touch of zest to it.
I can see how Edmund would sell out his family for something like this.
All of the Turkish Delight I’ve had to date has been aromatically flavored, that is, it’s all about the scent of the flavor. Lemon, orange or rose, it’s never been juicy or tangy in any way.
This box even looks different from the others, with an extreme close up of luminous beads of pomegranate. It says: The sharp distinctive flavors of the pomegranate complement our soft, rich delight to create a perfectly balanced sweet that will leave your taste buds spellbound.
The scent is dark and jammy, like a mix of piping-hot blueberry pie and those raspberry filled shortbread cookies.
The flavor is at first sweet but dark and mellow, then the rich berry flavors come more forward. There’s a little tangy bite to it that really reminds me of a berry jam. It’s a much more intense flavor than the other Turkish Delight varieties here.
Loukoumi makes a wide variety of other flavors, I sampled but a few. They include the traditional array: Almond, Hazelnut, Lemon with Peel, Orange with Peel, Berry, Mint, Vanilla and Lime. And a range of gourmet flavors (many incorporating New Zealand & Australian flavors): Honey & Fig, Honey & Ginger, Honey & Hazelnut, Honey & Quince, Liquorice and Manuka Honey & Blackcurrant.
There are some major and minor issues with these confections. Turkish Delight is notoriously hard to eat. One of the things I like about most candies is that they’re usually pretty easy to portion out and are ready to eat out of the package and require little or no cleanup. I got powdered sugar everywhere trying to eat these out of the box. It’s a little easier when put a few pieces into a small dish and just ate it with it under my chin to catch the poof of powder.
The second issue is humidity. Dampness is not their friend. Luckily Southern California is a great climate to eat these, even when it’s visciously hot. But if they do get a little damp they will get a bit of a crust on the outside, just a bit of graininess. It won’t be great for the texture, but doesn’t impede the flavor.
The third issue is getting a hold of it. Their website isn’t up now, but I’m hoping that soon I’ll be able to tell you about a place here in North America that you can order from (and save the international shipping).
Those issues aside, this is the best Turkish Delight I think I’ve ever had. I am really curious to try many more of the flavors, especially the honey based ones.
This is why we keep traditional methods alive, they work.
UPDATE 2/27/2009: Natural Candy Store is having an insanely good sale on Loukoumi right now. If you’ve been curious to try it, now’s the time to grab some. They even had a custom box of Citrus Mix designed, so you can really get an assortment.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.